Mushroom Production Course Code BHT310 Fee Code S2 Number of Assignments 8 Duration (approx) 100 hours
CONTENT
There are eight lessons as follows:
1. Introduction
Review of the system of plant identification, distinguishing edible fungi, information/contacts, Classify different varieties of fungi which are commonly eaten.
2. Mushroom Culture
Learn about the techniques used in the culture of edible mushrooms.
3. Spawn Production & Spawning
4. Making and Casing Beds
5. Growing Conditions for Mushrooms
6. Growing Mushrooms Outside (Pest and Disease Management)
7. Harvesting, Storing & Using Mushrooms
8. Special Assignment - Marketing of Mushrooms
COURSE AIMS
Classify different varieties of fungi which are commonly eaten
Determine the techniques used in the culture of edible mushrooms
Explain the harvesting of a mushroom crop
Explain the post-harvest treatment of a mushroom crop
Explain marketing strategies for mushroom
Compare the culture of a range of different commercially cultiuvated mushoom species from around the world
WHAT YOU WILL DO IN THIS COURSE
Here are just some of things you may be doing:
Compare the scientific with common definitions for a “Mushroom” Explain the classification, to genus level, of ten different commercially grown edible fungi Produce a labeled illustration of the morphological characteristics which are common to different edible fungi of the genus “Agaricus” Compare the physical characteristics of different commercially cultivated edible fungi Distinguish edible Agaricus mushrooms from similar, inedible fungal fruiting bodies Compile a resource file of sources of information regarding edible fungi, including: *Publication *Suppliers *Industry associations/services Determine the preferred conditions for growing two different specified mushroom genra Describe the stages in the growing of Agaricus mushrooms Develop criteria for selecting growing media, for different genra of edible fungi; including Agaricus Describe an appropriate compost for growing of Agaricus bisporus Explain how spawn is produced for different genra of edible fungi Explain the use of casing in mushroom production Compare different methods of growing edible fungi, in your country, including where appropriate: *Outdoor beds *In Caves *In buildings *In trays *In bags *In troughs Describe different pests and diseases of mushrooms Describe appropriate control methods for different pests and diseases of mushrooms Analyse hygiene and exclusion regimes used in mushroom production Prepare a production plan, based on supplied specifications, for Agaricus bisporus, including: *Materials required *Equipment required *Work schedule *Cost estimates Grow a crop of Agaricus bisporus Identify the stages at which Agaricus mushrooms can be harvested Explain how mushrooms are harvested Develop guidelines to minimise damage to two different types (i.e. genra) of mushrooms during and immediately after harvest Describe ways to extend the shelf life of two different mushrooms crops Explain different techniques for processing mushrooms Produce dried mushrooms from fresh ones Analyse industry guidelines for the post-harvest handling of a specified mushroom variety Determine the different ways mushrooms are packed for retailing Outline industry generic marketing strategies for mushrooms Suggest strategies for marketing a separately identified mushroom product (e.g. branded, regional).
WHAT MUSHROOMS ARE COVERED BY THE COURSE?
Mushrooms that are covered to varying degrees in this course include:
Agaricus bisporus (also known as the “Champignon”)
This is by far the most commonly grown mushroom world wide; and as such the course focuses heavily on this species. It is known in some areas, by other species names. Agaricus brunnescens is a former name for A. bisporus , and some references may still use this name. Agaricus hortensis is a synonym that is applied to pure white forms of A. bisporus
The species "Agaricus bitorquis ", has some characteristics which make it more desirable than Agaricus bisporus (ie: longer shelf life, virus resistance and resists bruising). These characteristics have led to the species Agaricus bitorquis being used in breeding programs aimed at producing crops more suited to the fresh market.
Coprinus Fimetarius
Suited to freezing, canning and drying. It has excellent flavour and potential as a novelty vegetable. Whilst many species of Coprinus are highly ephemeral (they have an extremely short shelf life), C. fimentarius has the potential as a cultivated mushroom. It is easy to grow and can quickly produce good commercial yields.
Flammulina velutipes
This fungus is commonly known by names such as ‘Winter Mushroom’, ‘Velvet Stem’ and ‘Velvet Foot’. Cultivated Japanese varieties are known as Enoki and Enokitake, but bear little resemblance to wild populations. Whereas wild ones are dark in colour, the cultivated Japanese varieties are grown in low-light conditions and have pale flesh and skin.
This mushroom fruits in cold conditions. Fruiting bodies are small, but delicious. This mushroom has been eaten for centuries in parts of Asia. It grows naturally on wood and can be cultivated on sawdust.
Lentinus edodes,
Pleurotus ostreatus
This and several other species of this genus are edible and have the potential for cultivation commercially. Pleurotus ostreatus is perhaps the most commonly cultivated species, known as the oyster mushroom, due to its appearance. The oyster mushroom naturally grows on dead wood, but can be cultivated on any cellulose material. Wood shavings, cellulose fibre, and waste hulls from agriculture are commonly used. This mushroom can even be cultivated on toilet rolls!
Stropharia rugoso-annulata
This species of mushroom, sometimes known as the ‘Garden Giant’ has been grown commercially in Germany, and grows wild in parts of Europe. It is cheap and easy to grow, but yields are variable.
It is not generally suited to commercial production, but is well suited to outdoor culture in the home garden. Indoor fruitings are possible but the King Stropharia requires an unsterile casing to stimulate mushroom development and is slow to fruit.
Volvariella volvacea
The edible Straw Mushroom originates from the tropics and sub-tropics, and has been cultivated and eaten for centuries in China and other Asian countries. This mushroom is traditionally cultivated on fermented rice straw. Due to the nature of traditional cultivation, yields have typically been low and variable. Modern cultivation practices utilising industrial waste from cotton processing have allowed increased yields and further development of the Straw Mushroom industry.
Auricularia auricula
This is one of the ‘jelly fungus,’ and bears the common name ‘Judas’ Ear’, based on a myth that it grew, as a result of a curse, on the tree that Judas hung himself on. It was eaten in ancient China, and cultivated on logs throughout Asia. Species of Auricularia mushroom can commonly be found dried in Asian stores.
There are many other cultivated fungi throughout the world
Ever wanted to grow mushrooms and didn’t know where to start?
This course is unique and has been evolving over 20 years with a serious revision every 1 to 2 years, since it was first developed. The most commonly grown mushroom worldwide is Agaricus (The Champignon); and for that reason, more attention is given to that type of mushroom. Other commercially grown mushrooms are reviewed in most lessons as well, in order to give the student a broad understanding of how to cultivate all types of commercial fungi. As the student develops this foundation in understanding fungal growth, and commercial techniques; their capacity to grow any type of edible fungi will increase.
This course improves your ability to grow mushrooms on either a small or large scale; and both broadens and deepens your knowledge of growing, harvesting, marketing, storage, pest and diseases and even ways of cooking and using mushrooms.
