By John Peeters


Two different Tuscans STRAINS


Since it arrived on the market more than a decade ago, the Amycel Heirloom brown strain has rapidly conquered the world, and now leads the market for brown Agaricus varieties. This brown hybrid has so many advantages compared with its predecessors that no one who grows brown mushrooms can ignore it. Sylvan is now trying to change that.


bounds. In a major market for Agaricus mushrooms like Germany, this figure is now 50%, a strong boost to growth of tens of percen- tages in the last 10 years. It is quite logical that Sylvan, the American company that is global leader in spawn production, has done everything in its power to market its own strain for brown mushrooms. Harry Hesen, account manager of Sylvan Netherlands, on this process: “After the


W


The Tuscan 860 and Tuscan 820 are absolutely incompatible.


ith the emergence of Heir- loom, sales of brown or ches- tnut mushrooms have also increased by leaps and


Amycel Heirloom arrived on the scene, it was clear that we were trailing behind. That disad- vantage was further compounded by the many complications involved in obtaining rights, rights of crossed varieties, patents and so on. But Sylvan was determined to develop its own strain.”


Tuscan USA vs Tuscan Europe “The generic family name of chestnut strains at Sylvan is Tuscan,” says Hesen, “and this can cause confusion. In the USA, there is a strain on the market, which is doing very well there,


Bart Aldenzee (l) and Harry Hesen from Sylvan: “The T820 was developed for Dutch growing systems with heavy casing soil.”


8 PADDESTOELEN


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