AUSTRIA
Voting at the ESSMI member meeting.
common complaints about the delivered machines.
David Reiser, driven by sustainability, started growing organic mushrooms 10 years ago.
Shiitake ‘sausages’ A very successful Chinese development, on the other hand, is the production line for so-called ‘sausages’. These are log shaped sawdust sub- strates for shiitake, which are mixed, filled, pinned and sterilised on the production line, then inoculated and ventilation holes are added. European growers have been familiar with these sausages for several years, from the time they were imported in container loads at a price that Europeans can only dream of. A number of these high-performance production lines have already been installed in Europe, including in Portugal.
At Biopilzzucht Reiser, the farm roof is covered with a soil layer as insulation.
European production volumes The last speaker before the members’ meeting closed was Jorge Calvo from Sylvan. He presented a highly appreciated overview of the production volumes of specialty mushrooms in Europe. It must have been quite a feat to gather all this data in time. The market for exotic mushrooms is still small compared with the market for common mushrooms and for several reasons: 1. Limited familiarity with the product. 2. Higher price due to the higher production costs and 3. Consumers are unwilling to change their (eating)habits. Apparently, the Northern and Eastern European market is growing while the Southern European market is stabilising. According to Calvo, the combined sales of Euro- pean pleurotus, eryngii, shiitake and piopino now amount to around 82,000 tons per year.
32 MUSHROOM BUSINESS
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