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CULTIVATION TIPS ADVISIE Is measuring always reliable?


For many composters and growers, pH is a key indicator of compost quality. Too high pH values at the moment of inoculation are seen as causing a slower start to mycelium growth, while a too low pH can pose a greater risk of trichoderma. Incubated compost with a too high pH is thought to be badly colonised.


By Con Hermans AdVisie “the mushroom growing consultants”, Heythuysen hermans@mushroomconsulting.nl


If your own analysis data is only used internally, the actual method doesn’t really matter, what you are seeing are trends. On the other hand, if compost analyses made by and for different farms are to be compared, make sure you do not end up comparing apples with oranges. The values obtained from a measuring method that applies NIR and those obtained using traditional pH measurement can clearly differ. Be careful when using traditional methods anyway, not all the parameters are standard. Laboratories for the agricultural sector often work based on pH-KCl and this gives a noticeably lower pH than the pH-H20 method customarily used in the mushroom sector. The time of sampling and analysis also both greatly influence the results. It is important to used demineralised water; tap water can also strongly influence the pH value. The ratio in which water/compost are mixed plays a role, more compost in less water gives a lower pH. If the samples are not analysed immediately, they should be stored cool, otherwise the pH of the sample will change. The pH can still alter in the laboratory. This certainly applies with fresh, inoculated compost that can show a sharp drop in the pH if the sample is allowed to stand for a few hours after it has been mixed with water before being measured. A standard method for composting facilites is as follows: • Place the compost in a beaker and pour in demineralised water using a ratio of 1: 1, until the solid parts of the compost are barely covered. Do not add more water. Mix well with a spatula. • Perform measurement at once, but it may also be done after 30 minutes. Do not perform measu- rement some hours after the sample was prepared! • Calibrate the pH meter before each measurement.


The pricing trend is set Praktisch advies bij:


By Jos Hilkens AdVisie ‘the mushroom growing consultants, Herkenbosch hilkens@mushroomconsulting.nl


Photo’s: AdVisie


Compostering van A tot Z


Dutch supermarket chain Jumbo is already reducing the price consumers pay for a blue punnet of 250 grams of fine mushrooms to 75 eurocent. This converts to consumers paying 3 euro a kilo. This will create pressure on the price of fresh mushrooms even though the prices achieved by growers have already been below the cost price for a long time here. The prices paid to gro- wers simply have to rise, there is a limit to how much can be shaved off the cost price. Despite optimisation measures, the cost price has risen in the past year. Compost and labour account for around 65% of the cost price to produce mushrooms for the fresh market. The strong demand for compost in Europe has restricted the margin for negotiation, and its price has gone up in the past five years instead of down. Labour costs has risen slighlty. Energy costs have decreased, but other prices rises have wiped out any benefits this might have. Eliminating the middlemen could be a good step for some growers. However, all the packaging and marketing costs must be factored into the new price – something that is often overlooked due to a lack of experience and an overdose of enthusiasm.


Jos Hilkens +31(0)653 31 6204


Ziekte analyse en oplossingen


If there is to be any future for the trade of Dutch mushrooms, the price will have to increase by 15 to 20 eurocent per kilo. That may seem high, but is in fact just 5 eurocents a punnet. Further process optimisation in the chain from farm to fork, and possibly omitting or shortening a link, could help.


Toekomststrategie en kostprijs


Con Hermans +31(0)653 29 9396


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Jos Hilkens +31(0)653 31 6204


Disease analyses and control


Composting


Mushroom growing


Con Hermans +31(0)653 29 9396


www.champignonadvies.nl


www.mushroomconsulting.nl


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