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A team of 13 guys empties a tunnel in four hours.
every day, and six lorries full of mushrooms descend in the opposite direction towards Etira factory, where the mushrooms are processed further.
Etira Mushrooms The canning facility, which is managed by Agus Yuli- anto, operates according to extremely high standards of hygiene. Unsuspecting visitors are subjected to a complete ritual of changing clothes, inspection and re- gistration before they can place so much as a foot in the production hall. These exacting measures are the only way the company can comply with the strict HACCP quality standards that are essential to be able to export to the USA, Japan and Midle East. At the canning facility, 25 tons of mushrooms are sterilised daily, which translates into 38 40-foot containers every month. Just 10% of this is in jars, the rest is canned. Etira specialises in small cans, and serves 15% of the total USA market with this product. In addition, a further five containers of frozen mushrooms are shipped every month. These mushrooms are frozen, in a process called IQF or Indi- vidually Quick Frozen. Merely three tons of mushrooms a day leave Etira for the fresh market, which is concen- trated in Jakarta and popular Bali.
Mushroom restaurant Jejamuran Ratidjo is a man with a true passion for mushrooms. His ambition is to integrate this noble ingredient into popu- lar, traditional Indonesian dishes. Years ago, he worked together with Maryono Budi in Dieng Djaya (see above), and since that company closed he has drawn on his experiences there as inspiration for this project. He started his own small mushroom farm in 2005, in far from perfect circumstances. He tried to sell his wares door-to-door, but had huge difficulty in overcoming
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Volvariella spawn is being selected for transport.
Hall for the production of Phase I compost.
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