Emily Johnson
Mushrooms are grown in a variety of environments, from forest floors to lab-controlled settings. They thrive in moist, shady conditions with temperatures ranging from 40 to 90 degrees Fahrenheit. While they can be found in various locations worldwide, China is the leading producer of functional mushrooms, accounting for over 94% of the world's supply. In the United States, nearly half of the country's mushrooms are grown in southeastern Pennsylvania, near the town of Kennett Square. This region specializes in mushroom cultivation, contributing significantly to the local economy and supporting thousands of jobs. The most popular variety grown in the US is the white button mushroom, followed by crimini, portabellas, and oyster mushrooms.
| Characteristics | Values |
|---|---|
| Country that grows most mushrooms | China |
| Percentage of world's mushrooms grown by China | 94% |
| Region that grows nearly half of America's mushrooms | A tiny corner of southeastern Pennsylvania, near the town of Kennett Square |
| Mushroom variety grown most in the US | White button |
| Other popular mushroom varieties in the US | Crimini (brown or baby bellas), portabellas, enoki, oyster, maitake and shiitake |
| Mushroom growing season in the Northeastern US | Spring to fall (May to October) |
| Mushroom growing season in the Pacific Northwest | August to December |
| Morels growing season in the Pacific Northwest | Late spring and early summer |
| Mushroom growing temperature range | 40 to 90 degrees Fahrenheit |
| Optimal mushroom growing temperature | Around 70 degrees Fahrenheit |
| Optimal environment for mushroom growth | Moist and shady |
| Mushroom growth rate | Three weeks to produce the first mushrooms for harvest |
| Average yield per square foot in a mushroom bed | 6.55 pounds of mushrooms |
| Average yield per acre of land | 1 million pounds of mushrooms annually |
| Average number of football stadiums that can be filled with mushrooms from one acre of land | 4,700 |
| Average number of times mushroom yield from one acre of land can circle the globe | 19 |
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What You'll Learn
Mushrooms require specific temperatures, light, and moisture conditions
During the incubation stage, which lasts for about two to three weeks, the temperature needs to be maintained between 65 and 75 degrees Fahrenheit. This stage is critical for the formation of the mycelium, the vegetative part of the mushroom. Once the mycelium has formed, the temperature needs to be lowered to around 60 to 65 degrees Fahrenheit to encourage the growth of the fruiting bodies.
Moisture is also crucial for mushroom growth. Mushrooms have no skin, so they must grow in a moist environment to prevent the fruiting bodies from drying out. The substrate, or organic material that mushrooms call home, must stay evenly moist but not soaked to support full colonization and pinning. High humidity is especially important during pinning, as baby mushroom pins will stop growing if they dry out.
Light conditions also play a role in mushroom growth. Most mushrooms prefer shade or dark places, which is why they are often found on forest floors. However, some mushrooms can grow in part to full sun, such as those found on manure in a field. Adjustable lighting can accommodate the diverse requirements for indoor growing. For example, shiitake mushrooms require a bit more light than oysters, but still prefer indirect light.
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Mushrooms grow on various substrates
Substrates are typically high in woody, fibrous materials like lignin, cellulose, and hemicellulose. They should also contain 1-2% nitrogen and small amounts of magnesium, potassium, calcium, sulfur, and phosphorus. While some substrates are naturally rich in these nutrients, others require additional materials to reach optimal levels.
Common substrates used for mushroom cultivation include straw, hardwood sawdust, and coir, a mix of ground-up coconut husk and shells. Straw, a dried stalk of grain plants, is an effective and economical option, often used for growing oyster mushrooms. However, it is slightly messy and requires pasteurization to reduce contaminants and give mushrooms a head start. Similarly, coir can be combined with vermiculite to create an effective substrate.
Hardwoods such as oak, beech, and maple also make excellent substrates, especially when supplemented with bran. Soy hulls mixed with hardwood sawdust at various ratios produce highly effective and high-yielding substrates, particularly suitable for oyster mushrooms. Additionally, urban waste products like spent coffee grounds and banana leaves can also serve as unconventional substrates for mushroom cultivation.
The moisture content of the substrate is another critical factor, as mushrooms are composed of 70-90% water, which they derive entirely from the substrate. Therefore, the substrate must retain moisture to prevent the fruiting mushrooms from drying out.
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China produces most of the world's mushrooms
China's mushroom production has increased by around 40 times in the last 30 years, with a dramatic increase in the last 15 years. The country now commercially cultivates more than 60 different mushroom species, including wood ear, shiitake, and oyster mushrooms. These varieties have overtaken the button mushroom in global production. China's per capita mushroom consumption has also increased, rising from 0.5 kg per year in 2005 to 63.82 kg per year in 2021. In comparison, Americans consume only 1.36 kg of mushrooms annually, approximately 47 times less than China.
The low cost of mushroom production in China makes it ideal for supplement use. In contrast, growing organic functional mushrooms in North America is significantly more expensive. For example, an 8:1 mushroom extract product would cost over $616 per kilo in raw ingredients, making it uncompetitive in the current functional mushroom supplement marketplace. Similarly, a 16:1 reishi dual extract would cost over $1200 per kilo in dried mushrooms grown in North America.
China's dominance in the mushroom market is evident, with no other country coming close to its production volume. This has led to concerns about the ethical treatment of workers in Chinese mushroom farms. However, some suppliers assure consumers that not all products from China are inherently harmful, and they would not support farms that practice harmful labour conditions.
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Kennett Square, Pennsylvania, is a hub for mushroom production
The history of mushroom farming in Kennett Square dates back to the late 1800s when William Swayne, a successful florist, first experimented with growing mushrooms beneath his greenhouse benches. The business was later taken over by his son, J. Bancroft Swayne, who transformed it into a commercial success, building the first mushroom house in the area. The success of the Swayne enterprise inspired others, and soon mushroom farming became a prominent occupation in the region.
Today, Kennett Square and its surrounding areas, including Berks County, Pennsylvania, and parts of northeastern Maryland, are responsible for a significant portion of the country's mushroom production. The industry provides employment for thousands of people and contributes approximately $500 million to the state's economy each year.
The success of mushroom farming in Kennett Square can be attributed to a combination of factors, including the region's favourable climate, the availability of suitable growing spaces, and the enterprising spirit of its residents, including immigrants who have contributed to the area's global leadership in the mushroom industry.
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Mushrooms are grown indoors and outdoors
Mushrooms can be grown both indoors and outdoors. They grow on many different kinds of substrates, which is the organic material they call home. Wood-loving mushrooms are most likely to be seen protruding from fallen trees or stumps. These mushrooms include species such as chicken-of-the-woods, chaga, and oyster mushrooms. Other mushrooms prefer to grow on the forest floor, where they can take advantage of decomposing organic matter. These mushrooms are more likely to be cap and stem varieties such as morel and chestnut mushrooms. The common button mushroom also grows well in nutrient-rich soil.
Mushrooms are grown year-round and do not require much land. They can be grown in a small space, such as a container or a lab, and one acre of land can produce 1 million pounds of mushrooms annually. In the Northeastern US, most edible mushrooms fruit between spring and fall (May-October), depending on rainfall. On the opposite coast in the Pacific Northwest, the mushroom season peaks between August and December, though morels appear in late spring and early summer.
Mushrooms grown indoors lack the same environmental exposure as wild mushrooms or those grown in a garden. They are typically grown in containers, focusing their energy on colonizing their substrate until it is fully engulfed in mycelium. Once the fungi run out of food and space to keep growing, they trigger fruiting. On a smaller scale, growers can use martha tents and monotubs to achieve the right conditions for mushrooms.
China produces over 94% of the world's mushrooms. Nearly half of America's mushrooms are grown in a small area in southeastern Pennsylvania, near the town of Kennett Square. Mushrooms are grown and harvested year-round, and it takes about three weeks to produce the first mushrooms for harvest. Mushroom growers are known as "ultimate recyclers" for their ability to convert byproducts and waste from other agricultural sectors into compost or a medium to grow mushrooms.
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Frequently asked questions
China is the largest producer of mushrooms globally, with a production of 5,150,000 metric tons.
Italy is the second-largest producer of mushrooms, generating 785,000 metric tons annually.
The United States is the third-largest producer of mushrooms, with an output of 388,450 metric tons.
Pennsylvania is one of the states in the US that produces the most mushrooms, with Chester County's sixty-one mushroom farms being responsible for over 400 million pounds of mushrooms.
Mushrooms have been used in Traditional Chinese Medicine (TCM) for thousands of years, and China was the first country to begin cultivating mushrooms in the 13th century.
