Jumaat, September 25, 2009

Demand for shiitakes mushrooms

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The humorous phrase "shiitake happens" pops up on T-shirts, mugs and aprons on Web sites and in kitchen boutiques, but this is where it really does. And it's fair to say the industry's mushrooming.
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Shiitake mushrooms still carry the exotic label, but these are deemed "local" for chefs from Memphis to Jackson to New Orleans.
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They could hardly be fresher, harvested just hours before, their gray brown caps curling over creamy white gills at Mississippi Natural Products.
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September is National Mushroom Month. But Martinville mushroom grower Danny Hayman counters October would be a better pick, since that's when production picks up. "September isn't real good," he says with a chuckle.
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At peak production, November through March, Mississippi Natural Products handles 1,400 to 1,500 pounds of shiitake mushrooms a week. Mississippi Natural Products, formed seven years ago through Alcorn State, is now a 19-member co-op of shiitake mushroom farmers with a central facility for processing and distribution. With five years under its belt here, its piece-by-piece renovation has turned a former Buddy Jean's plant into shiitake central.
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"When we started out, we were doing 50 blocks a day. Now, we do 400 blocks a day," says Wanda Millis, president and CEO of Mississippi Natural Products.
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Those "blocks" are this business' building blocks - the five-pound bags of sawdust, nutrients and spawn that can produce seven to eight crops of shiitake mushrooms apiece.
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This is where the blocks are formed, inoculated and incubated for 10 weeks. They're then picked up by the growers, who grow the mushrooms within 10 days and sell them back to the co-op for distribution. The central facility also has a small growing room for quality control.
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Each stage of the process goes on here - from the piles of sawdust out back to the sorting room and refrigerated storage close to the front.
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"We buy the sawdust from mills and mix it with nutrients - that's kind of your secret formula," says Millis, as workers bag the mixture. Water's a vital ingredient, too, with moisture content tested for each two-cubic-yard batch that goes into the custom-built mixer.
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"Mushrooms are about 80 percent water anyway, so you need to make sure you have enough." Alcorn State researched the best formula for Mississippi's humidity.
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"Before this, we were growing herbs on a small scale. This was so successful, we let the herbs grow and just do the mushrooms now."
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The five-pound bags are then wheeled into a retort, a giant pressure cooker that, over four to five hours at 250 degrees, will sterilize the medium.
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Shiitake mycelium, also known as spawn, is added to cooled bags in the lab, then they're sealed and lined up on trays for a 10-week incubation. A small filter lets loose the carbon dioxide as the mycelium feeds; the block turns from brown to white and back to a darker, speckled brown with a crust. At this point, it resembles a bagged brick of heavenly hash cookie dough. "
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You'd be amazed the people who think it's a cake," Millis says.
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At that stage, the grower gets them, rips off the bag, hoses off the waste product called "mushroom pee" and the shiitakes get to growing.
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The mushrooms are grown indoors, in environmentally controlled rooms, with optimum light, temperature and moisture - a cycle of fluctuation and constancy.
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"We fool Mother Nature," sums up sales manager Sharon Newsom.
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Harvested mushrooms are grown and brought back twice a week. They're sorted by size and to a certain extent, looks, with less attractive 'shrooms destined for the dehydrator. Chefs like the premium larger ones, which can be grilled for a meat substitute.
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Small ones, marketed as "baby takiis," have found favor, too. Dried mushrooms are another market. "Fresh to Fry," prepackaged baby takiis and an Oriental batter seasoning packet, is due out in October.
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The hearty mushroom is a healthful food, with benefits ranging from antiviral and anti-cancer to antioxidants and lowering cholesterol. They're low in calories and can be a meat substitute for vegetarians.
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Taste and texture are their winning points.
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"It's a nutty, woodsy type flavor," says Newsom, who probably eats them at home at least once a week, and whose husband is an even bigger fan. "He loves them sauteed and any other way." Because of the shiitake's intense and earthy flavor, she advises people to use half the amount of shiitakes when substituting for button mushrooms in recipes.
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In the metro area, find Mississippi Natural Products at McDade's and Brookshire's. Restaurants using its shiitake mushrooms include Char, Bravo, Sal & Mookie's, Parker House, Walker's Drive-In, Fairview Inn, Atlantica, Bon Ami and the Auditorium Restaurant.
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"It's a great product - I love it," says Nate Ballard, executive chef at The Auditorium Restaurant, who's been using the shiitakes about three years. There, shiitake mushrooms add texture and earthiness to the restaurant's signature shrimp and grits.
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Local sourcing is important, Ballard says. "When it comes to food, it's better when it comes from the people around you, because it's going to be fresher. And everything tastes better when you know that the people that are making it are good people and are from the same place that you are." -Clarionledger

Jumaat, September 18, 2009

Selamat Hari Raya Aidilfitri


Buat seluruh umat Islam di Malaysia mahupun di serata dunia, saya dari team Cendawan Global mengucapkan Selamat Hari Raya Aidilfitri, maaf zahir dan batin jika ada kesilapan dan kesalahan selama ini. Semoga ikatan kekeluargaan kekal abadi.


Rabu, September 16, 2009

Ebook Rahsia Pelan Bisnes Cendawan




Asslamualaikum dan salam sejahtera.
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Sebagai menghargai sokongan anda terhadap bisnes cendawan, saya berikan kepada anda satu ebook percuma yang diperolehi daripada rakan siber. Anda boleh download ia di sini.
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Diharapkan ebook ini menjadi rujukan penting buat anda yang bercadang menjadikan cendawan satu bisnes di masa hadapan. Terima kasih

Isnin, September 14, 2009

PDA Kelapa Muda

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Terima kasih kepada peminat klasik PDA Kelapa Muda, banyak email saya terima dari rakan pengusaha cendawan, penemuan ini sebenarnya dibuat oleh Jabatan Pertanian Sabah, bukan saya yang cipta. Caranya mudah saja...
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500ml air kelapa muda
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20gm Agar-agar tanpa warna
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Masak--campur/gaul hingga sebati masukkan lagi 500 ml air suling.
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- Tuang ke dalam tabung uji dan selepas tu masukkan dalam autoclave atau kukus 3-4 jam.
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Pastikan semasa mengukus tabung uji diletak secara menyinding.
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Saya pasti sdra tahu kandungan makanan dalam air kelapa adalah nutrien kepada cendawan.
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SELAMAT MENCUBA........SEMUGA SUKSES - Dipetik dari blog Sipitang Mushroom



Ahad, September 13, 2009

Cendawan Jana Pendapatan Lumayan



Cendawan tiram kelabu mampu menjana pendapatan yang lumayan sekiranya diusahakan dengan bersungguh-sungguh secara komersial serta dalam skala yang besar. Ini telah dibuktikan oleh En. Syukri Bin Ahmad bersama isteri beliau Puan Zaharah Bte Jidin di Hulu Selangor.
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Beliau yang berpengalaman dalam penanaman cendawan selama 16 tahun berkata perusahaan tanaman cendawan mempunyai masa hadapan yang baik kerana mempunyai permintaan yang berterusan serta produk ini boleh dipelbagaikan.
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Pada masa ini beliau mengusahakan kira-kira 120,000 beg cendawan setiap masa dengan dibantu oleh 4 orang pekerja sepenuh masa. Dengan pengeluaran hasil cendawan tiram kelabu sebanyak 150 kg sehari dan harga RM8.00 bagi setiap kilogram En Syukri mampu tersenyum puas kerana usaha keras beliau selama ini telah mendatangkan pulangan yang lumayan.




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Bercakap mengenai pemasaran beliau selanjutnya berkata "pasaran tiada masalah, kerana cendawan yang dikeluarkan oleh syarikat kami berkualiti serta mendapat permintaan dari pasar borong serta kedai-kedai berhampiran"
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Selain mengeluarkan cendawan segar beliau juga menawarkan jualan beg cendawan yang telah siap dengan benih cendawan dengan harga RM1.20 bagi setiap beg. -www.sinartani.blogspot.com

Sabtu, September 12, 2009

Penat posa...











Rabu, September 09, 2009

Super Mushrooms Fight Swine Flu Virus

By W. Gifford-Jones, M.D.
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A reader from Winnipeg inquired, “What’s the best natural way to boost immunity against the swine flu virus (SFV)?”
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It’s a good question, as currently this virus is killing small numbers of people. But some researchers believe that H1N1 will return in a few weeks with a vengeance, killing thousands of North Americans.
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If this happens, can it be possible that a group of powerful medicinal mushrooms can decrease the risk of succumbing to this virus? But first, during an epidemic, never forget these basic precautions. Bow like the Japanese rather than shaking hands.
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Handshaking has always been an unhealthy habit, a prime way to spread infection whether or not there’s an epidemic of SFV. Get further protection by washing your hands frequently with soap and water. Keep your distance from those who are coughing or sneezing, particularly when they don’t cover their mouths.
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One single sneeze fires out 40,000 infectious droplets at the speed of 100 miles an hour! Minimize stress as it increases cortisol and the adrenal hormones, which decrease resistance to infection. Be sure to get adequate sleep, as those who are tired are more susceptible to infection. Stop smoking. There’s overwhelming evidence that smokers are less resistant to viral and other infections. Eat smart.
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This means a well-balanced diet including colorful fruits and vegetables, such as tomatoes, carrots, spinach, broccoli, mushrooms, apples, berries, cherries, and plums. These are loaded with vitamins, minerals, and protective phytonutrients that bolster the body’s defenses against disease. And add protein from wholesome fish, meat, and poultry. But can powerful medicinal mushrooms increase immunity?
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Specific mushrooms have been used in the Orient for hundreds of years to support the immune system as an aid in fighting infection. Researchers have discovered that some of these mushrooms are better than others in building up immunity. But let the buyer beware, as you have to be careful about the type of mushrooms you purchase.
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Investigation shows that some imported mushroom preparations from China contain only rice flour and nutmeg. Others produced in the United States were found to have few of the active ingredients required to increase immunity. What these preparations should have contained was a mushroom called Cordyceps sinensis.
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A natural mushroom product called ImmuneAssist 24/7 has been developed by a U.S. Nutraceutical company. ImmuneAssist 24/7 is prepared by a method called “hybridization” and contains Cordyceps sinensis plus five other super mushrooms.
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Hybridization isn’t the same as genetic modifications, such as cloning. Rather, it’s a traditional method of crossbreeding mushrooms to enhance their natural immune-stimulating powers. Research shows that the Full Spectrum Cordyceps sinensis hybrid has five times the potency of wild harvested Cordyceps sinensis.
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The other five mushrooms are also highly purified, making them rich with 200 immune enhancing polysaccharides, which stimulate the human immune response. This combination of powerful ingredients in ImmuneAssist 24/7 increases the activity of natural killer cells. And this super mushroom product also contains EGCG, the polyphenol compound found in green tea, which helps to keep viral particles from being able to multiply within cells and is effective against the H1N1 virus.
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No one can predict what H1N1 will do in the coming weeks. Some researchers believe that the virus will become resistant to the antiviral drug Tamiflu. If that happens all the more reason to boost your own immunity as it may be your first and most reliable defense. ImmuneAssist 24/7 is only available in the United States. It can be obtained by calling the toll-free number 800-877-2447.
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Dr. Gifford-Jones is a medical journalist with a private medical practice in Toronto. His Web site is Mydoctor.ca/gifford-jones
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Editor’s note: Another yeast-based immune system enhancer is EpiCor, which was presented in “How to Improve Your Immunity,” en.epochtimes.com/news/7-11-18/62089.html

Isnin, September 07, 2009

Make room for mushrooms

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Mushrooms are the most versatile fungi in any cooks arsenal. For those who seek an easy to cook, easy to season, complimentary ingredient that can be incorporated into a variety of dishes, the mushroom is an often overlooked and under appreciated accent.
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Mushrooms are also a great source of vital nutrients including Vitamin D, Riboflavin, Copper and Potassium. Aesthetically mushrooms comprise a range of variations, and while most recipes call for the use of sliced mushrooms, using whole mushrooms can add an appealing look to your dishes.
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Edible varieties of this fungus include button, cremini, portobello, shiitake, maitake, enoki, oyster, and chanterelle. The National Mushroom Council provides a wonderful chart detailing the differences between the mushrooms. Dried mushrooms are available year round. Mushrooms date back many centuries, and were first cultivated in Europe in France and later in England. Cultivation of mushrooms in the U.S. dates back to the early 19th century.
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Today mushrooms are commercially produced in virtually every state. Pennsylvania accounts for 61% of total U.S. production. Mushrooms will ideally be firm with a fresh, smooth appearance. The gills are a key factor in determining the richness of the flavor. A closed veil under the cap indicates a more delicate flavor, while an open veil and exposed gills mean a richer flavor.
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Bottled mushrooms like this variety pictured below from Dean & Deluca provide another alternative. Even mushroom rubs have become popular for use with meats and other dishes. The easiest way to prepare mushrooms is through the sauté.
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Using a sauté pan, place a pat of butter into a heated pan and allow the butter to melt avoiding burning. Add ¼ cup of marsala or red wine into the melted butter. Add sliced mushrooms seasoned with sea salt and coarse black pepper to the mixture. Move and turn the mushrooms in the pan frequently to ensure even cooking.
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Feel free to use all of the same type of mushroom or to mix them. The sautéed mushrooms can be used to accompany grilled meats, added to fresh pasta or eaten in a green salad once cooled. -Examiner.com

Sabtu, September 05, 2009

Serunding cendawan


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BAHAN-BAHAN:
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1kg cendawan tiram - potong halus
500 gm bawang merah - mayang
600 ml santan
3 sudu besar kerisik
2 helai daun kunyit
3 helai daun limau purut
4 kiub ikan bilis
Garam dan gula

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BAHAN KISAR:
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5 biji bawang putih
5 biji bawang besar
5 batang serai
3 cm lengkuas
3 cm halia
15 tangkai cili kering

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BAHAN REMPAH:

1 sudu besar biji ketumbar
1 sudu besar jintan manis
1 sudu besar jintan putih

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CARA MENYEDIAKAN:
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1. Tumiskan bawang merah yang dimayang sehingga garing. Kemudian masukkan bahan kisar dan tumis sehingga wangi.
2. Kemudian tuangkan santan, kerisik, bahan rempah, stok ikan bilis, daun kunyit dan daun limau purut.
3. Tambahkan garam dan gula secukup rasa. Kacau sehingga kering dengan menggunakan api kecil
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+Pesan saji
Kebiasaannya untuk membuat serunding cendawan ini memakan masa selama 7 jam

Khamis, September 03, 2009

Kari Siam Bercendawan

BAHAN-BAHAN:

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500 gm cendawan tiram
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500 gm daging ayam
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700 ml santan
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4 tangkai daun selasih
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5 tangkai terung pipit
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2 sudu besar rempah kari daging
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BAHAN A - MAYANG
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4 ulas bawang merah
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2 ulas bawang putih
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BAHAN B -KISAR
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5 ulas bawang merah
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3 ulas bawang putih
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6 tangkai cili padi
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4 tangkai cili merah
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2 batang serai
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1 sudu kecil lada hitam
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3 cm lengkuas
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BAHAN REMPAH:
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2 batang kulit kayu manis
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5 kuntum bunga cengkih
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4 kuntum bunga lawang
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CARA MENYEDIAKAN:
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1. Panaskan 150 ml santan di dalam kuali dan kacau perlahan-lahan sehingga naik minyak. Ambil minyak ini untuk menumis.
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2. Tumiskan bahan A sehingga wangi. Masukkan pula bahan B dan rempah kari daging. Tumiskan seketika sehingga garing.
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3. Kemudian tuangkan lebihan santan, bahan rempah serta daging ayam. Kacau rata.
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4.Masukkan gawam dan gula secukup rasa. Apabila kuah agak pekat, masukkan pula cendawan, daun selasih dan terung pipit. Kacau kuah sehingga pekat.
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