The Euromycel team in France (ltr): Anne Pohu, Olivier Magnier, Frédéric Mathieu, Yves Moriamez and Martyna Comte.
The two cookers at L’Île-Bouchard were built in 2004, each with a nominal capacity of 3000 litres.
manually, and 62 harvested mechanically. Each tray of 5.6 m2
holds 500 kg phase III compost,
with a yield of approximately 180 kg per tray. There are four tray lines for mechanical harvest. Euromycel E58 is used for fresh market produc- tion and E21 for the processing market. Rémy Maufrand heads the research team here, that studies compost and collaborates closely with Euromycel, in another example of the integrated approach taken at this integrated company. New varieties are introduced and tested here before going into production. NIR is frequently applied, but at La Tourte a complete production line on a 1:5 scale is also available. This is used to test aspects including the new processing strain E67. Maufrand: “Our research and trials are closely modelled on real-life production situations and we welcome all sort of new ideas and tests. Our lab and trial facilities are not only used to investigate spawn and mushrooms, but are also employed to help broaden our understanding of the complexities of compost.”
Spawn plant and strategy The L’Île-Bouchard location, situated opposite a sea of vineyards, used to be a canning plant. It has gradually been converted and all of Euromy- cel’s spawn production has been concentrated
here since August 2014, following an investment of 2 M€.
There are offices, a new lab and a high tech cleanroom area. New cooling facilities are also being built within the framework of the old building. The plant does not have any silos for grain storage as yet. Mathieu: “There is still another 9000 m2
available for expansion , so
we have room to grow!” In the area set over for production, two cookers were built in 2004, each with a nominal capacity of 3000 litres and a large double doors autoclave. This tool allows Euromycel flexibility. The lab is looking actively for alternatives of grain products for spawn. The company does not place much faith in the blender technique. “The essential powdery layer on the grains gets lost in the liquid”, according to Moriamez.
Whereas in 2012 Mathieu mentioned export vol- umes of 55% from his spawn plant, these figures now amount to 75%, mainly to Poland, but also to emerging markets such as Turkey. “We have a young, energetic team, that operates with plenty of attention for autonomy, an open mentality, within which there is space for new ideas to be introduced.” Under his operational management the team comprises - in addition to Moriamez - Olivier Magnier (plant manager), Anne Pohu (quality/purchasing), Ryszard Gnus (Poland salse
‘We want to ‘raise’ the strain, bring out the best traits’
MUSHROOM BUSINESS 31
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
