CULTIVATIONTIPS ADVISIE Spigot floors a good alternative By Con Hermans


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


Spigot floors are a commonly used aeration system in fermentation bunkers. In pasteurisation tunnels, these spigot floors were already used before tunnels were built that use tunnel nets. However, they are less common in phase III tunnels, despite this type of floor having advanta- ges there too. On a modern spigot floor, comparable compost quality can be created as in a tunnel with nets. The advantage of a spigot floor, however, is that no expensive pulling winches are needed as the tunnels can be emptied using loaders. In addition, there is no longer the risk of mechanical malfunctions or nets that break. The investment costs are lower, but also the maintenance costs, as the nets do not need to be replaced. More frequent repairs to the tunnel walls may also be necessary as they can occasionally get damaged during emptying. Another huge advantage is that the compost is still aerated even if the tunnel is not comple- tely emptied. This is not the case with tunnel systems with tunnel nets. If these tunnels are emptied they must be completely cleared because the compost is no longer being aerated and the compost temperature will increase. Tunnels with spigot floors also offer benefits for the compost structure. As the tunnel is emptied using a loader, more structure is retained, whereas if a tunnel net is used the compost has a significantly shorter structure. There are also disadvantages to spigot floors with the most important being the extra attention required for hygiene. Since compost particles fall through the spigot holes into the air supply pipes, regular cleaning is necessary. It is also important to ensure that the temperature during steaming and pasteurisation is sufficiently high in the ducts. Choosing a spigot floor is definitely a good alternative for slightly smaller composting companies that cannot invest immediately in a large machinery park.


Overactive compost at cool down Praktisch advies bij: By Jos Hilkens


AdVisie ‘the mushroom growing consultants’, Herkenbosch hilkens@mushroomconsulting.nl


Photos: AdVisie


Teelt en klimaat -> geen bacterievlekken


Compostbedrijven -> quick scans


A high level of moisture loss from the casing soil, more difficult pinhead formation and a substantial increase in the amount of mycelium in the casing can be caused by a too high compost temperature at the start of cool down. And, if the temperature drops too slowly, the situation will become worse by the day. These higher compost temperatures - of 28-29 °C instead of 25-26 °C - cannot always be prevented, but while the mycelium is colonising the casing you can still steer towards a lower compost temperature of 24 °C for example. By increasing circulation and setting the air temperature to a minimum of 15 °C, the compost temperature will rise less. In practice, there will be little difference in growth and quality of the mycelium in the casing soil. In the recovery period, it is better to set the air temperature to 20-21 °C. Sometimes air temperatures of 22-23 °C are set to boost recovery, but with more active compost, the compost temperature will also increase by 3-4 °C, which is not desirable. Some growers also set the circulation level very low or completely deactivate cir- culation during the last 8-12 hours of the recovery period. This is not a problem with inac- tive, but not a good idea with active compost. Keep the fan running during the entire recovery period and try to even increase the fan speed. This will increase the inlet tempera- ture and you will usually notice hardly any difference in the spontaneity of mycelium growth to the casing soil surface. The compost temperatures one day after cool down has started have clearly more moisture loss from the casing. When the casing soil is drier, the amount of mycelium in the casing soil will grow rapidly. This can have negative impacts on the 2nd flush. Pinhead formation is also less spontaneous so fewer pinheads will be produced.


de champignonteeltadviseurs Jos Hilkens


+31(0)653 31 6204 hilkens@champignonadvies.nl


Economisch -> toekomstplannen


Con Hermans +31(0)653 29 9396


hermans@champignonadvies.nl


Consulting for: the mushroom growing consultants


Jos Hilkens +31(0)653 31 6204


hilkens@mushroomconsulting.nl


Picking -> analysis and presentation


6 MUSHROOM BUSINESS


Composting -> quick scans


Growing / climate -> no bacterial blotch


Con Hermans +31(0)653 29 9396


hermans@mushroomconsulting.nl


www.champignonadvies.nl


www.mushroomconsulting.nl


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