lines, which have a huge variety of traits. We selected deviating genomes from eight varieties that differ in terms of the amount of amino-ac- ids, mannitol and sugars, and then cultivated them on regular media. A blind tasting held in Bleiswijk with 50 participants demonstrated that people are clearly able to taste the differences in flavour in various mushrooms. This difference may be caused by the variety and the cultivation method (e.g. a salty casing soil encourages more mannitol). However, this does not make predicting consumer preferences a reality, and European consumers are not waiting to welcome flavours produced through breeding programmes. Adding selenium or applying a UV treatment, is possible however. WUR will be continuing this taste study in 2015.
Energy workshop Erik Polman from DLV Plant Mushrooms gave details on the progress of the Together in Bed Cooling (SIB) project. The objective of the project is to develop an optimal cultivation method using the ideal substrate filling weight and variations in supplements in order to guarantee good, high quality crops that provide a short ROI time for the investment in the bed cooling. “First of all we looked at filling 60 kg/m2
and
using more supplement, but the resulting quality was disappointing and the relative investment too high. With 100 kg/m2
, you get
better quality, heavier individual mushrooms and time gains. There are some important things to consider. Planning the harvest properly is essential, more condensation is formed at cool down, and sometimes there are extra demanding peak days during harvest.” A lot also depends on the price of compost. The project is now focus- sing on integrating bed cooling into existing climate systems and shelving, and the best way to insulate piping.
Polman is also active in the Cook out project. The method, what is safe, and the costs. In practice, cook out is a customary process, but a full cook out (at 70 degrees Celsius for eight hours) is not such common practice. The project examined gas and water consumption, temperature dif- ferences and the best fan positions in a series of cook out methods. Spore pressure measurement at various stages revealed that after cook out at higher than 60 degrees, no pathogens were found, but they are extremely difficult to detect in air. The project, that continues until June this year, will concentrate on further measurements on other farms. DLV’s Jan Gielen gave an overview of ener- gy-saving options within the EPT (Energetic Mushroom Growers) and SIB projects, and the interesting and potentially high savings that can be made. No further details are provided here, as
Inge Knijnenburg of FLM: “Consumers are becoming increasingly challenging”
our publications already devote a lot of attention to these subjects elsewhere.
Disinfection workshop Rob Maas from Funghi clearly explained the unique, international collaborative MushTV. See page 20 for a full article on this subject. Johan Baars then listed the disinfectants that can be used to limit the risks of Trichoderma and Virus X. “We studied the effectiveness of 12 disinfectants – they all work, except ozone, although each substance has its own regula- tions, marketing restrictions and limitations.” According to Baars, disinfecting is only effective if meticulous cleaning has been done. Steaming and general hygiene remain essential. Inge Knijnenburg from FLM Food Ingredients closed the session by speaking on the structural importance of food safety in relation to consum- ers. “Consumers are becoming increasingly ‘chal- lenging’; eating habits have changed, consumers want to eat tasty, convenient, international, ready to eat food.” And ‘ready to eat’ here equates fully to safe to eat.” Improvements can be made is Knijnenburg’s view. When samples taken during mechanical harvesting were analysed by FLM, the results revealed that no less than 63% gave a positive reading for the presence of Listeria, a persistent bacteria that is found naturally in soil (casing soil), and can cause diarrhoea. “So cook out, cleaning machinery, disinfection and tight- ening up general hygiene is not only important for the farm, but also for consumer safety.” In answer to a question from the floor as to whether GlobalGAP standards didn’t cover those aspects, Knijnenburg said “We must continue to stand out. Listeria is a ticking bomb!” The questioner was not particularly convinced: “Consumers shouldn’t eat more, but pay more.”
Drinks and a buffet closed this well-organised and informative event.
‘Listeria is a ticking bomb!’
MUSHROOM BUSINESS 41
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