CONTENTS 12 BUILDING TOGETHER
Roel Dreve Publisher Global Roel Media
Future Food 28 MYCOFOOD 4 12 32 TIMING The EU promotional campaign update (2) Frutura’s mushroom farm: super modern and traditional
22 Wokas: self-reliant and sustainable 32
42 Mushroom cultivation in Thailand 48
Cultivation organization: a race against the clock? Challenges in exotic mushroom cultivation (8)
AND: 9, 20 Cultivation tips AdVisie 28 FOCUS 37 News 40 Cultivation tip John Peeters 52 Cultivation tip Mushroom Signals 54 Service
Frontpage photo: Mycelium beignets with lions mane, created by chef and graphic designer Yacinth Pos at the Open Lab Tasting by Low Food Lab in restaurant Hemel en Aarde in Utrecht, The Netherlands on December 10th (see FOCUS pages).
Small photo: Chef and EU mushroom promotional campaign ambassador Grzegorz Łapanowski with actress/influencer Monika Mrozowska during a visit to Wierzbno Farm in Poland (see page 4).
This month, yet another report was published, warning against the damaging consequences of the sale of unhealthy food in the supermarket. An independent advisory body for the Dutch government spoke of a ‘serious threat to our health’, because 79 percent of the supermarket range is unhealthy for people, which increasingly leads to overweight, heart disease, diabetes and a catastrophic increasing pressure on the already overburdened healthcare system. Conclusion: drastic measures are necessary in food sales. We already know that’s not going to happen soon. E.g., for years there has only been talk about a proposal to abolish VAT on fruit and vegetables (and mushrooms), and supermarket profits take precedence over health. A different but related problem on a global scale is how we can continue to feed the rapidly gro- wing world population in the near future without destroying the planet. This is only possible, as increasingly alarming scientific studies show, if current food patterns and production are adjusted, and a rapid switch is made to a more sustainable plant-based economy, where everything is now aimed at producing as much meat and animal feed as possible. But that will not be realized quickly either, because here too, corporate and sector profits take precedence over common - and scientific - sense. There are also bright spots, as young people are increasingly opting for a more sustainable diet, and it is becoming increasingly clear that there are excellent alternatives to continue to feed the world population healthily. Mushrooms, you and I know better than anyone, can and will play an important role in the protein transition. But mushroom mycelium also has enormous potential as an almost inexhaustible food source, and has an even lower ecological footprint than cultivated mushrooms! Recently I was able to taste for myself (see FOCUS) that mycelium can be very tasty as well. It will eventually appear on many a Christmas menu in the future, but not this time.
I wish all readers and advertisers of Mushroom Business a great festive season, and a happy and healthy mushroom year! See you in 2025.
MUSHROOM BUSINESS 3
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