Other varieties The reason why a 2.5-kilogram block has become so standardi- zed in Japan, is because this size mimics the overall thickness and parameters of traditional log farming decently well and it is the largest size farms can get to and not start losing bio effici- ency due to a mismatch between volume and surface area of the block. If a block is too big, mycelium does not properly, or at least fully, colonize the interior, and handling becomes too diffi- cult for workers. If a block is too small, then the yields per room begin to fall as does the size and quality of the second flush. The Japanese system varies most drastically when it comes to growing shiitake, but this is because the entire system across all varieties of mushroom is standardized, which allows farms to grow multiple varieties using the same bags and the same equipment. The Japanese system also allows farms of all scales, including smaller scales, to profitably automate, streamline the process, and grow mushrooms. A farm growing 1000 tons of shiitake a year in Japan is just a farm with additional lines (at this scale, it would involve four fully automated lines), the cost of each being far cheaper than is required for either button mushroom growing systems or bottle systems. A small farm will have just one line and will not run that line at maximum capacity. Likewise, when a farm wants to expand, expansion doesn’t require ripping out the entire existing system, but can be done as simply as building a prefabricated steel warehouse and putting in another mixer and bagging machine, and poten- tially purchasing an additional autoclave.
Conclusion Japanese systems target three main things: consistency, end-quality, and flexibility. Obviously cost is a restraining fac- tor, but the systems are designed to provide consistency, qua-
lity mushrooms, and flexibility of production with a long-term view, rather than minimize short-term costs as much as possi- ble while still producing edible mushrooms. I have long thought that the Japanese system is a good fit for the European market, because the design aims to work with high material costs and a lack of labor/higher labor costs than faced in many developing markets, on top of working with small, compact land and a lack of available space. The system also works well within a strict food safety regulatory system, as the EU for the most part does not lose out to Japan in terms of labeling requirements and safety testing. I am interested in seeing what further refinements come, to both the Japanese system and to Chinese systems. Other com- panies, such as the Japanese mushroom behemoth Hokto, have begun experimenting with their own unique shiitake cultiva- tion systems. Other than shiitake, maitake, lion’s mane, and oyster mushrooms, most other mushrooms have transitioned to bottle systems because of the greater automation and faster cycles possible with those systems. Everything but shiitake can at least be grown with bottles, though the bio efficiency for the latter three species I listed above is quite poor and the quality not great. The end goal for everyone, I think, is the same. Especially in Europe, after years of instability, the sector would like to be able to have increased and stable supplies of quality, fresh domestic specialty mushrooms. This is something that will naturally help grow that market, as the interest and demand among growing numbers of consumers is there, but consistent and affordable supply is not. Easy to manage, predictable growing systems and growing cycles that produce quality mushrooms to sell as premium domestic product, are, I believe, where the market is heading.
Top grade shiitake.
MUSHROOM BUSINESS 51
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