value drops from 4000 to 2500 ppm. The RH remains at 97% for the first 50 hours, after which it is reduced by 1% a day. We start off pinhead development at an air temperature of 18 degrees, and wait and see what emerges. Sometimes this temperature is fine, but we usually drop gradually to 17 degrees. Really large mushrooms, like the giants grown in the Neth- erlands, don’t represent much value here. We produce mainly for the Russian market, where they prefer mushrooms with a cap diameter of up to 60 mm.”
temperature, more water is sprayed on day 2 in the growing room using a sprinkler system above the beds. On day 2 and 3, 12 and 6 litres of water are applied respectively, followed by a light sprinkling of 1 to 2 litres on day 4. Cool down starts on day 7. Krolikowski: “I reduce the air temperature from 20 to 18 degrees Celsius over a 130-hour period. At the same time the CO2
The 1st flush is largely encouraged to maturity at an air temperature of 16 degrees, with an RH of 90% and a CO2
depending on the season. “If I set my CO2
that is set to 1500 and 2200 ppm, too
low on a cold winter’s day, I get loads of scales on my mushrooms because the air is too dry”, explains Krolikowski, “
..and in summer, when it’s hot, I raise the CO2
degrees Celsius, an RH of 88% and a CO2
value of
1500 ppm. “That’s quite high,” says Krolikowski, “..but I get enough mushrooms, and a 3rd flush of around 5 kg/m2
of good quality. After the cycle
I always cook out my rooms, the best way to destroy any potential diseases.” The farm owned by Krolikowski and Rymuza employs a workforce of around 90.
FHU “Robert” value to try and exclude
the heat. That works well actually. After the 1st flush, I increase the air temperature to 20 degrees for about 30 hours, during which time I spray the beds with 12 litres of water. Then I gently lower the temperature to 18 degrees, to keep the compost above 20 degrees. Otherwise the quality suffers.” By maintaining a temper- ature of 18 degrees, we try to keep the compost above 20 degrees throughout the 2nd flush. The RH goes to 88% and the CO2
to 1500 ppm. After
the 2nd flush, the beds are given 6 to 8 litres of water/m2
, with a hydrogen peroxide solution added to the last dose to prevent blotches. The 3rd flush develops at an air temperature of 18
The Thilot fi lling machine suits perfectly.
Robert Stanczuk and Robert Rymuza’s trading house is said to market 10% of all Polish mush- room production, approximately 3000 tons per month. FHU Robert also sells vegetables, but that sector only accounts for 5% of the turnover. The Russian market represents 65% of the turnover, 25% of the mushrooms stay on the domestic market in Poland, with 15% destined for west and south Europe. Considering the high quantities involved, relatively little is packed with 80% of the volume being supplied loose in 3 kilo containers. Krolikowski: “FHU Robert also sells a small proportion of chestnut mushroom, some 2% of the turnover. These mushrooms are mainly produced by small-scale, older farms. Mushrooms are supplied to FHU Robert by about one hundred farms. The company holds all the relevant certification.
Another company recently acquired by FHU Robert is Kekbel-Max, nearby Zielona Gora. Kekbel-Max was founded in 1980, and currently focusses on preserving pickled mushrooms in jars. The mushrooms are consumed as a tasty appetiser. They have a slightly tangy, sour flavour that cannot really be compared with mushrooms preserved in a more neutral liquid. The marinated products are mainly exported to west Europe. Kekbel-Max is also active on the canned mushroom market, and sells these more neutral flavoured products nationally under the trade name Chira, and Spreegold in the west of Europe.
“We are
accustomed to using different
spawn varieties to spread the risks”
MUSHROOM BUSINESS 45
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48
