ISMSNEWS Post-Harvest Innovation T


he global mushroom industry continued to grow significantly in 2016. Most notably in North and South America, and many parts of Asia, where China remains the top performer. Even


in static markets like Europe there were regions of growth although these were offset by areas where production contracted. Overall the future looks very positive for the mushroom business. However, it is essential that innovation continues to occur along the entire supply chain. Innovation will help continuing growth but most importantly, it will become the key determinant of profitability as competition intensifies for the consumer’s ‘share of stomach’ and ‘share of dollar’ in the food and wellness markets around the world. ISMS is assisting the industry to meet the challenge by fostering international networks. One initiative is the development of an ISMS sponsored Post-Harvest Working Group hosted by the internatio- nally renowned Jinan Fruit Research Institute in China. The Group is coordinated by Mr Gao Jihai and mentored by some of China’s post-harvest researchers. The investment in human and physical resources associated with the Group network is impressive. Many of the projects underway will have global relevance. Some of the areas of research activity include utilization of discarded Enoki roots and snack products derived from dried shiitake, tremella, and woodear mushrooms. Protocols have been developed for the production of Ganoderma spore powder; extraction of Grifola frondosa; drying of Flammulina and Cordyceps. The Institute also conducts training courses on the preservation and utilization of mushrooms. Many other projects are in progress with several expected to be completed this year. The Jinan Institute has also recently comple- ted a new research facility and commercial demonstration factory dedicated solely to mushrooms. Powders, tablets, and snacks can be


Crunchy dried shiitake snacks in a range of fl avours ready for market evaluation.


produced in-house so new projects utilizing this major investment are expected to commence during the year. Many will be in conjunc- tion with commercial companies.


Researchers interested in collaborating with the Jinan Group should contact Mr Gao Hijai: gaojihai@hotmail.com. Results of projects with international significance will be available on the ISMS website www. isms.biz from time to time.


Greg Seymour, ISMS President


CULTIVATIONTIPS ADVISIE Compost wellness


By Con Hermans


AdVisie ‘the mushroom growing consultants’, Heythuysen hermans@mushroomconsulting.nl


The eff ectiveness of compost pasteurisation depends on temperature, time and ammonia concentration. The basic formula is: air temperature 56 degrees Celsius for 8 hrs with 400 ppm ammonia at the peak of pasteurisation. There must also be suffi cient moisture present in and around the straw particles. In moist conditions many organisms and their spores will be destroyed during pasteurisation, however, in dry conditions they can easily survive the process. Compare it to a sauna: in a dry sauna we experience a temperature of 100 degrees as pleasant, but in a humid sauna a temperature of 50-60 degrees is already unpleasantly hot. This explains why it is so important to ensure that all the raw materials are very well mixed right from the start when preparing compost so that no dry patches remain. But afterwards too, in the pasteurisation tunnel, dry patches can also occur if too much, too dry air is blown though the material. This dry compost will be less eff ectively pasteurised, less well fermented and therefore less selective. You will sometimes see other organisms growing on these dry patches during mycelium growth. The photo shows a dry patch of compost, taken straight from the tunnel, where green mould is already clearly visible. Later on at the farm, these patches will be responsible for areas of the compost where the temperature is too high.


MUSHROOM BUSINESS 19


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