Brown and white mushrooms are grown at Wauwiler.


The Swiss company employs around 170 people.


‘The system of energy recovery by crossing exit


air with incoming air is amazing. I can’t understand


why we didn’t do it sooner!’


of 293 square metres, with an additional seven rooms each of 352 square metres. The last ten growing rooms built all hold 562 square metres of shelving. In nine smaller rooms, three flushes of brown mushrooms are grown in a six- week cropping cycle. The variety used is Amycel Heirloom. In the remaining rooms, a 4.5-week cycle is used to produce white mushrooms, all of the Sylvan A15 variety. The result is production of 12 tons of brown mushrooms and 42 tons of white mushrooms weekly. Each week, 50 tons of compost is filled from Swiss suppliers Zürcher,


75 tons from Walkro, Maasmechelen, Belgium and around 40 tons from CNC Milsbeek in the Netherlands. A further 20% of the turnover is generated by trade in various other varieties of mushrooms, both cultivated and wild. These include piopino, shii-take and various varieties of oyster mushrooms, but also chanterelles and ceps. Around 170 people are employed by Wau- wiler. The mushrooms are sold in various types of packaging, either as single variety packs, or mixed packs combining various varieties. Roland Vonarburg: “We produce and sell exclu-


 MUSHROOM BUSINESS 27


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