Mushroom
farming consists of six steps, and although the divisions are somewhat
arbitrary, these steps identify what is needed to form a production system. The
six steps are – Phase I composting, Phase II composting, spawning, casing,
pinning, and cropping. These steps are described in their naturally occurring
sequence, emphasizing the salient features within each step.
1.
Making Mushroom Compost:- Compost provides nutrients needed for mushrooms
to grow. Two types of material are generally used for mushroom compost, the
most used and least expensive being wheat straw-bedded horse manure. Synthetic
compost is usually made from hay and crushed corncobs. Both types of compost
require the addition of nitrogen supplements and a conditioning agent, gypsum.
The
preparation of compost occurs in two steps referred to as Phase I and Phase II
composting.
Phase I Composting:- Phase I composting
is initiated by mixing and wetting the ingredients as they are stacked in a
rectangular pile with tight sides and a loose center. Normally, the bulk
ingredients are put through a compost turner. Water is sprayed onto the horse
manure or synthetic compost as these materials move through the turner.
Nitrogen supplements and gypsum are spread over the top of the bulk ingredients
and are thoroughly mixed by the turner. Gypsum is added to minimize the
greasiness compost normally tends to have. Nitrogen supplements in general use
today include brewer as grain, seed meals of soybeans, peanuts, or cotton, and
chicken manure, among others. Turning and watering are done at approximately
2-day intervals, but not unless the pile is hot (145° to 170°F). Phase I
composting lasts from 7 to 14 days, depending on the nature of the material at
the start and its characteristics at each turn.
Phase II Composting:-
Pasteurization is necessary to kill any insects, nematodes,
pest fungi, or other pests that may be present in the compost. And second, it
is necessary to remove the ammonia which formed during Phase I composting.
Phase II composting can be viewed as a controlled, temperature-dependent,
ecological process using air to maintain the compost in a temperature range
best suited for the de-ammonifying organisms to grow and reproduce.
2. Spawning:- Mushroom
compost must be inoculated with mushroom spawn (Latin expandere = to spread
out) if one expects mushrooms to grow. Mycelium propagated vegetatively is
known as spawn, and commercial mushroom farmers purchase spawn from any of
about a dozen spawn companies. Spawn is mixed into the compost by a special
spawning machine which mixes the compost and spawn with tines or small
finger-like devices.
3. Casing:- Casing
is a top-dressing applied to the spawn-run compost on which the mushrooms
eventually form. Clay-loam field soil, a mixture of peat moss with ground
limestone, or reclaimed weathered, spent compost can be used as casing. Casing
should be pasteurized to eliminate any insects and pathogens it may be
carrying. Also, it is important that the casing be distributed so the depth is
uniform over the surface of the compost. Such uniformity allows the spawn to
move into and through the casing at the same rate and, ultimately, for
mushrooms to develop at the same time. Casing should be able to hold moisture
since moisture is essential for the development of a firm mushroom.
4. Pinning:- Mushroom
initials develop after rhizomorphs have formed in the casing. The initials are
extremely small but can be seen as outgrowths on a rhizomorph. Once an initial
quadruples in size, the structure is a pin. Pins continue to expand and grow
larger through the button stage, and ultimately a button enlarges to a
mushroom. Pins develop when the carbon dioxide content of room air is lowered
to 0.08 percent or lower, depending on the cultivar, by introducing fresh air
into the growing room. Outside air has a carbon dioxide content of about 0.04
percent. The timing of fresh air introduction is very important and is
something learned only through experience.
5. Cropping:- The
terms flush, break, or bloom are names given to the repeating 3- to 5-day
harvest periods during the cropping cycle; these are followed by a few days
when no mushrooms are available to harvest. This cycle repeats itself in a
rhythmic fashion, and harvesting can go on as long as mushrooms continue to
mature. Most mushroom farmers harvest for 35 to 42 days, although some harvest
a crop for 60 days, and harvest can go on for as long as 150 days.
After the last flush of mushrooms
has been picked, the growing room should be closed off and the room pasteurized
with steam. This final pasteurization is designed to destroy any pests which
may be present in the crop or the woodwork in the growing room, thus minimizing
the likelihood of infesting the next crop.
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