Producing shiitake mushrooms : a guide for small-scale outdoor cultivation on logs - Page 1 |
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For individuals interested in production on a hobby scale or for limited local sales, growing shiitake mush-rooms can be quite rewarding. Commercial produc-tion, however, requires a substantial commitment of time and money. As with any agricultural commod-ity, profitability depends on the grower’s production and marketing skills, as well as on market supply and demand. Shiitake production is still fairly new in this country, and new strains (varieties) and methods of production are being developed. The profitability of production depends on the efficiency of the operation, the availability of substrate materials (logs or other organic material), and labor. Growers should experi-ment on a small scale before committing substantial resources to commercial production. The shiitake mushroom is a wood-decay fungus grown on logs or in bags of nutrient-enriched sawdust or other organic materials. Bag culture is a highly spe-cialized process that must be conducted in buildings with close control of temperature, light, and moisture. The risks of contamination and loss are much greater with bag culture than with log growth, particularly for inexperienced growers. This publication deals solely with outdoor production on logs and explains tech-niques suitable for small producers and hobbyists. Areas Suitable for Production In their natural environment, shiitake mushrooms grow on dead hardwood tree logs in a warm, moist environment. The combination of warm temperatures and high rainfall promotes rapid growth of the shiitake mycelium (see “Key Terms,” p. 2), the mass of thread-like structures from which the mushroom grows. A sudden change in temperature or moisture triggers the fruiting response, resulting in mushroom production. The two most popular mushrooms in the world are the common button mushroom (Agaricus spp.) and the shiitake or black forest mushroom (Len-tinus edodes), shown below. The shiitake, meaning “mushroom of the shii (oak tree)” in Japanese, is highly prized in Asia for its flavor and reputed medicinal value. It is a major agricultural commodity in Japan, where about half the world’s supply of shiitake mush-rooms is produced. Formerly, the only shiitake mushrooms that could be purchased in the United States were dried and import-ed. Shiitake mushroom production began in this coun-try about 25 years ago, and with it came a new demand for fresh mushrooms. This demand is increasing rapidly as consumers discover the delicious, meaty flavor of fresh shiitake mushrooms. Now that these mushrooms are commanding an average wholesale price of $5 to $9 a pound, thousands of farmers and investors across the country are interested in producing them. Shiitake Mushrooms A Guide for Small-Scale Outdoor Cultivation on Logs Producing
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Title | Producing shiitake mushrooms : a guide for small-scale outdoor cultivation on logs - Page 1 |
Full Text | For individuals interested in production on a hobby scale or for limited local sales, growing shiitake mush-rooms can be quite rewarding. Commercial produc-tion, however, requires a substantial commitment of time and money. As with any agricultural commod-ity, profitability depends on the grower’s production and marketing skills, as well as on market supply and demand. Shiitake production is still fairly new in this country, and new strains (varieties) and methods of production are being developed. The profitability of production depends on the efficiency of the operation, the availability of substrate materials (logs or other organic material), and labor. Growers should experi-ment on a small scale before committing substantial resources to commercial production. The shiitake mushroom is a wood-decay fungus grown on logs or in bags of nutrient-enriched sawdust or other organic materials. Bag culture is a highly spe-cialized process that must be conducted in buildings with close control of temperature, light, and moisture. The risks of contamination and loss are much greater with bag culture than with log growth, particularly for inexperienced growers. This publication deals solely with outdoor production on logs and explains tech-niques suitable for small producers and hobbyists. Areas Suitable for Production In their natural environment, shiitake mushrooms grow on dead hardwood tree logs in a warm, moist environment. The combination of warm temperatures and high rainfall promotes rapid growth of the shiitake mycelium (see “Key Terms,” p. 2), the mass of thread-like structures from which the mushroom grows. A sudden change in temperature or moisture triggers the fruiting response, resulting in mushroom production. The two most popular mushrooms in the world are the common button mushroom (Agaricus spp.) and the shiitake or black forest mushroom (Len-tinus edodes), shown below. The shiitake, meaning “mushroom of the shii (oak tree)” in Japanese, is highly prized in Asia for its flavor and reputed medicinal value. It is a major agricultural commodity in Japan, where about half the world’s supply of shiitake mush-rooms is produced. Formerly, the only shiitake mushrooms that could be purchased in the United States were dried and import-ed. Shiitake mushroom production began in this coun-try about 25 years ago, and with it came a new demand for fresh mushrooms. This demand is increasing rapidly as consumers discover the delicious, meaty flavor of fresh shiitake mushrooms. Now that these mushrooms are commanding an average wholesale price of $5 to $9 a pound, thousands of farmers and investors across the country are interested in producing them. Shiitake Mushrooms A Guide for Small-Scale Outdoor Cultivation on Logs Producing |