Oyster Mushroom Cultivation

OYSTER MUSHROOM CULTIVATION (Christopher W. Owner, Michigan Mushrooms LLC - from LINKEDIN 8/3) -

Oh the problems can be numerous... But the rewards can be as well. I ran an (primarily)oyster mushroom farm for a couple years and probably the biggest challenge we had was properly controlling the environment. Weather it was keeping it cool in the summer, or warm enough in the winter, or humid enough at all times of year; you want to make sure you have proper environmental controls. If you can raise and lower temps and humidity at will, that will solve many problems right off the bat.

Assuming your environment is properly controlled the next biggest problem you are likely to have is insects. You may be able to operate for about a year without the bugs getting too bad, but they will eventually find you and move in.

We were adverse to using pesticides for moral(I guess you could say) reasons. Once the problem got so out of hand we were losing more mushrooms that we were selling we had to shut down, empty out the grow house completely, let it freeze up for a week(luckily it was winter time), and then start fresh.

Obviously a move like that is enough to break a company, and it nearly broke us. I would always suggest to a new grower that they have at least two main grow spaces, preferably three, so you can take one out of commission for cleaning and still maintain some production.

Our next biggest problem was finding a market for everything we grew. We live in a kind of backwoods town about 4 hours away from any metropolitan area. We quickly outgrew our local market and ended up having to truck a few hundred pounds of mushrooms down to a bigger city once a week. That may have ultimately been our undoing: having to maintain a farm and travel like that so regularly was very stressful. 

Do thorough market research, and be sure you can sell them for the price you need to make a proper profit. Oyster mushrooms are not as marketable as other types(Shiitake, Portabella), and the shelf life is not as good, so there is some urgency to move them once they are harvested.

Other minor issues that would be the same for any mushroom farm would be maintaining healthy spawn. I don't know if you are planing on buying spawn(which is very expensive) or growing your own, but it can be a trick to keep the genetics fresh and maintain a culture bank,

Labor can be a challenge, for which I would very much suggest seeking an intern or a team of interns. It's kind of crappy not to pay people, but it seems to be the way industry works these days, and you will have no lack of interest. We still get inquiries from a listing we made 4 years ago...

The final thing, which is in some ways the most critical, is to properly protect your self from the spores. Oyster mushrooms are prolific sporeulators, and you can quickly find yourself with long term health problems if you don't protect yourself. Usually just a dust mask is sufficient, but some people are more sensitive to them than others. If you are going to be in the fruiting room for more than a couple minutes: wear a mask!

No mention of Green molds at this stage - will keep updating as I gate the info

Ralph H. Kurtzman, Jr. - Visit : www.oystermushrooms.net ;

Every Type Of Mushroom You Need To Know About

Where do we begin with mushrooms? 
They run the gamut from beautiful to grotesque. They can even be magical. They have the ability to add a depth of flavor to our dishes that is otherwise unattainable. But most of us buy mushrooms at the store not really understanding the difference between the big brown ones and the tiny little white ones.
 
For some of us, this means that we occasionally pick up a new variety and throw it into a home-cooked dish. For others it means we just stick to what we know -- the good ol' tried-and-true white button mushroom. And while there is nothing wrong with this common mushroom, it's just, well, a bit boring at times. Now that most grocery stores have the meaty shiitake and the floral chanterelle so readily available to us, how can we not take this opportunity for some culinary exploration?

Mushrooms shouldn't be a mystery, so instead of keeping you in the dark, we're shedding some light on our fungus friends. Here's our guide to every kind of mushroom you need to know about:

• 1: Chanterelles
   
  It's easy to believe that these mushrooms offer a slight floral note -- just the looks of them would suggest that. Chanterelles, which are known for their striking golden color (but also come in different shades), are fruity and peppery. 
   
  They are delicate in flavor and texture, work well as an entree topping and also pair nicely with eggs. Chanterelles last longer than most mushrooms in the fridge -- up to 10 days. They have a high moisture content, so when cooked they should be prepared in a dry saute, as they will quickly release their own water.  
   
• 2 : Cremini
   
  Creminis, also sold as baby portobellos, are just a more mature white button mushroom. They are similar in shape, maybe slightly bigger in size, but one discernable difference is their color -- creminis are a light shade of brown. They are a mild mushroom in flavor, and make a great substitute for white buttons in your favorite recipes as they add a deeper flavor. 
   
• 3 : Morels
   
  It may not look pretty, but this mushroom is super savory and delicious. While it may look like a dead honeycomb, it's alive with flavor and worth getting over your fear of the ugly for. The pop up in the spring in and on the edges of forests and may sell for up to $20 a pound. They a little chewy and taste great sautéed with butter. 
   
• 4 : Portobello
  
  If you like button mushrooms, then making your way to portobellos should be an easy step. This mushroom is the most mature stage of the white button mushroom, with its cap fully grown out. The portobello is mild in flavor, but has a meaty texture. It works great as a substitute for meat in certain dishes, and is particularly deletable when grilled. 
   
• 5 : Enoki
   
  These mushrooms have long stems and little caps. At first glance, they kind of look like bean sprouts, but they have way more flavor. They're common in Asian cooking, and are available fresh and canned. Because they're crisp, they hold up well in soups and go nicely in salads. They're native to Japan and really delicious.  
   
• 6 : Shiitake
   
  Shiitake mushrooms grow mainly in Japan, China and Korea, which is one of the reasons why they are so predominant in Asian cuisine. They are savory and meaty, and add an umami flavor to dishes. Shiitakes can be used to top meat dishes and to enhance soups and sauces. And if you can't find the shiitake at your supermarket but still want the flavor, look for it in powder form.
   
• 7 : Oyster
   
  Oysters may be one of the more intimidating mushrooms in appearance, since they look nothing like the common button mushroom. But fear them not -- they are simple to prepare and offer a delicate and sweet flavor. Depending on the time of year they are foraged, oysters can even offer an anise-like taste. This mushroom, which got its common name due to its resemblance to the water bivalve molluscs, can be easily cultivated, making it one of the more affordable mushroom varieties.  
   
• 8 : Button
   
  Also known as white mushrooms, button mushrooms are the most common type you'll find in the supermarket. They're harvested when they're young and have a very subtle, earthy flavor and are available year-round. 
   
• 9 : Porcini
   
  A meaty mushroom similar to the portobello, the porcini is often used in Italian cuisine. It's slightly nutty and creamy and has an aroma that has been likened to sourdough. Light brown in color, porcinis can range from one inch to 10 inches across. They're sold fresh, dried and canned. If you're using dried porcinis, soak them in hot water for at least 15 minutes before cooking with them.  
   
• 10 : Hen Of The Woods
   
  Also known as maitake -- which translates to "dancing mushrooms" in Japanese -- these delicate, flowery mushrooms are packed with flavor. They're rich, earthy and pretty dreamy. They grow at the base of trees, particularly oaks, and are used in Japanese and western cooking. They hold their shape well when cooked, so they're great for soups and stir-fries. 
   
  source : http://www.huffingtonpost.com/2014/03/19/types-of-mushrooms_n_4994638.html

Info Cendawan Tiram

1. Nama Biasa: Cendawan Tiram 

2. Nama Saintifik: PLEUROTUS sp

3. Varieti: Tiram Putih,Tiram Kelabu ,Tiram Abalone

4. Keperluan Asas

4.1 Faktor Iklim 30-32 c
4.2 Faktor Tanah Habuk kayu getah, Dedak halus/dedak padi, kapur pertanian (CaC03), air, beg polipropilena (25cm X 9cm), leher dan penutup beg, kapas dan penyodok besar dan kecil
4.3 PH Tanah

5. Amalan Kultur

5.1 Benih tanaman mengikut jumlah beg
5.2 Penyediaan kawasan

• Ruang penyediaan(4.5m X 4.5 m)
• Bilik Suntik(1.5 m X 2.3 m)
• Ruang beg cendawan (4.5 X 4.5 m)
• Ruang pertumbuhan miselium(pemeraman)
• Ruang pengeluaran hasil

5.3 Kepadatan menanam

2,000 beg(4.5 m X4.5 m)
5.4 Jarak menanam 20-3-cm X 1.8m tinggi
(ruang rak 0.5m X 1.2 m=36-40 bag cendawan)

5.5 Sistem penanaman

• Setelah miselium memenuhi beg cendawan,beg tersebut dipindahkan dari tempat pengeraman ke atas rak didalam rumah cendawan dan beg disusun secara rebah
• Mulut beg dibuka
• Cendawan pertama akan keluar 3-5 hari selepas penutup beg dibuka.

5.6 Pembajaan Program Pembajaan bagi Cendawan
(tiada program khusus untuk pembajaan cendawan)

• Benih cendawan disuntik ke dalam beg cendawan yang telah dikukus
• Benih yang berwarna putih bersih dipilih
• Benih ini dihancurkan dengan pencungkil besi yang telah dipanaskan dan disejukkan
• Mulut beg cendawan dibuka dan benih cendawan sebanyak satu sudu besar dimasukkan
• Panaskan penutup mulut beg cendawan dan pasangkan kembali beg cendawan
• Catatkan tarikh suntikan dan jenis cendawan pada beg. Eramkan beg cendawan tersebut sehingga miselium memenuhi beg pada suhu 28-30 c di ruang khas sebelum dialihkan ke rumah cendawan
• Tempoh pengeraman bergantung pada saiz beg yang digunakan.

5.7 Pengurusan air

Memerlukan kelembapan bandingan udara 80-90%

Air perlu disembur ke dinding,lantai dan beg cendawan pagi dan petang bagi meningkatkan kelembapan dan merendahkan

5.8 Pengawalan penyakit dan perosak

Pengawalan Penyakit dan Perosak bagi Tanaman Cendawan

Pastikan rumah cendawan sentiasa bersih dan cukup pengudaran.buang dan musnahkan beg yang diserang kulat Neurospora sp.sembu r ruang dan rak dengan larutan dettol 10 %

Serangan serangga perosak dapat dielakkan dengan memasang jaring di sekeliling rumah cendawan

Bagi mengawal lipas,semut dan tikus gunakan racun berbentuk umpan atau perangkap untuk mengelakkan pencemaran racun terhadap
cendawan.

5.9 Pengendalian selepas tuai

1. Penuian
2. Pemilihan
3. Pembersihan
4. pembungkusan
5. Penyimpanan sementara
6. Pengagihan

5.10 Hasil 60-80g/beg

5.11 Pengendalian

40-60 hari selepas benih disuntik

Cendawan diisi ke dalam beg plastik atau bakul jika hendak dijual dalam masa sehari

Beg plastik yang digunakan tidak perlu ditutup rapat

Beg ini perlu disimpan dalam peti sejuk pada suhu 5-10 c dan tahan selama 2-3 hari

7. Penggredan 

Mengikut pasaran/kualiti

'World's deadliest mushroom' here to stay, expert warns

European death cap likely hitched a ride to Vancouver on a non-native tree

By Larry Pynn, Vancouver Sun November 26, 2010

Paul Kroeger first documented the world's deadliest mushroom a short walk from his home on East 40th Avenue in Vancouver.

It was September 2008 and he spotted a cluster of European death cap mushrooms at the base of a hornbeam tree, a non-native plant used to beautify city streets.

"I always keep an eye open for mushrooms," the vice-president of the Vancouver Mycological Society said Monday. "I had been expecting it to show up."

Kroeger said death cap mushrooms (Amanita phalloides) entered Canada through the roots of non-native trees. They showed up in Mission in 1997 and now are also found on southern Vancouver Island.

Since 2008, he has found death caps at two other east Vancouver sites, also hornbeam trees, evidence that they're here to stay. "They'll probably start popping up all over the place."

If ingested, they pose a serious poisoning threat to people and animals. "It is the most deadly mushroom in the world," Kroeger said. "They take down more people every year than any other mushroom."

Of 42 people poisoned by death cap mushrooms in the U.S. last year, three died, including a California mother of three; her cousin had a successful liver transplant.

In Europe, deaths caps are reportedly responsible for almost 90 per cent of deaths due to mushroom poisoning.

And while there is no stopping the mushroom, Kroeger said it's important to make residents aware of its existence.

Southeast Asians can be especially susceptible because the death cap resembles the paddy straw mushroom commonly eaten in their homelands. "They look very similar," he said.

A mother of two, originally from Thailand, died in England in March after eating the mushrooms with sausages.

The death cap mushroom has a smooth, yellowish-green to olive-brown cap, white gills, white stem, membranous skirt on its stem, and a cuplike structure around the stem base.

Anyone who eats one can expect stomach pains, vomiting and diarrhea. Symptoms typically subside for two or three days before returning, along with jaundice. Without treatment, coma and death can occur due to liver failure and possibly also kidney failure.

The spread of the death cap mushroom coincides with an increase in recreational mushroom picking in the Lower Mainland. Problem is, there are fewer places to pick legally.

"It's harder and harder to find areas where harvesting in permitted," Kroeger said.

Increased interest in recreational harvesting is due to mushrooms being seen as healthy in alternative medicine circles, a trend to eat local and wild foods, and even a desire to save money during tough economic times.

At the same time, Kroeger said, commercial picking has generally declined around the province due to the increased cost of shipping, a drop in prices from buyers such as Japan, and a greater volume of mushrooms from other countries.

Parks at every level prohibit picking of mushrooms, although provincial Crown land is open to picking.

Richard Wallis, acting west area parks manager for Metro Vancouver, said anyone who removes a mushroom from a regional park risks a fine of $100. More likely, however, violators will receive a warning and have their mushrooms confiscated and returned to the forest.

"We want to protect the entire ecosystem," he said.

Local edible varieties that are harvested in fall include chanterelle, oyster, honey, and cauliflower mushrooms. The pine mushroom is also found in drier, mountainous regions.

Louis Lesosky of Wild Products on Granville Island sells 70 wild varieties of mushrooms from B.C. He said consumer demand for wild mushrooms has increased 10-fold over the past decade, with prices ranging between $5 and $40 a pound, depending on availability.

Harvesting fosters greater appreciation and understanding of the environment, including the interrelationship between plants, and is an excellent family activity, he said.

Read more: http://www.vancouversun.com/life/World+deadliest+mushroom+here+stay+expert+warns/3870283/story.html#ixzz16Ty44Lyi

Cultivated Mushrooms

By Molly Watson, About.com Guide

A lot of attention gets paid to wild mushrooms,

but cultivated mushrooms are delicious in their own right. They also tend to be more readily available and less expensive.

.

White Button Mushrooms

These are the mushrooms most of us first think of when we hear the word "mushroom." They come in a range of sizes. For deeper flavor look for specimens whose caps have "opened" so you can see the dark brown gills under the cap.

.

Shiitake Mushrooms

Many people think shiitakes are wild. While they do grow in the wild, commercially available shiitakes are cultivated, in part because cultivating

them has proven so successful. Shiitakes come in a range of sizes. Bigger ones have a deeper flavor but also a tougher texture (isn't everything in life a bit of a trade-off?). Shitakes stems tend to be tough and are best removed before cooking. They make delicious mushroom stock, however, so save them in your freezer until you have a few cups worth.

Shiitakes can stand up to strong flavors, and are particularly good with ginger, soy, and even chiles.

.

Cremini Mushrooms

Cremini mushrooms look a lot like standard white button mushrooms, just brown. While the two are interchangeable in recipes, creminis have a slightly denser texture and deeper flavor than button mushrooms. Many people don't know that creminis are, in fact, baby portabellas (or, portabellas are just overgrown creminis!).

.

Oyster Mushrooms

Oyster mushrooms are more fragile than other cultivated mushrooms. They respond best to quick cooking over high heat like stir-frying.

.

Portabella Mushrooms

Portabellas are big, fat, meaty, juicy mushrooms. As big as a human hand, these mushrooms are great for grilling and roasting. A whole grilled portabella makes a fabulous vegetarian main dish. Portabellas are simply creminis allowed to grow up. Look for fully exposed dark brown gills for the best flavor.

Mushroom, mists and mellow fruitfulness

Hares and hedgerows as autumn comes early to the summerhouse

Scandinavian autumn woods are packed with fat porcini (ceps)

If the old saw holds about an abundance of berries heralding a coming cold winter then the Danish coast (where the summerhouse is) is set for another corker.

Banks of sweet smelling rugosa line the coast

Have never seen the hedgerows bursting with so many brambles, hazels, crab apples, red and yellow mirabellas. But this being Scandinavia only the rugosa hips are ready to pick. Though if not yet fruit, then fungus.

Spot the toad

You can see where the Noma guys get their inspiration as the woods and roadsides are a forager's dream. Here you see boletus of every description, though our favourites are still the ceps.

Anyone know the name of this meadow flower please?

Short and squat with fat creamy bodies (the mushrooms, not me), we pretty much stick to eating them on toast, perhaps with parsley and garlic, though this year's first harvest made for a perfect omelette – the shrooms' sweet woody flavours thrumming in fresh, proper farm eggs.

A handful of hedgerow

Our few apples and pears are not ready yet either but our first blackcurrants made for a lip-smacking jam, cooked just this side of sharp.

Our first blackcurrant jam

Butterflies, beetles and dragonflies of every hue too, acid green dragonflies, for all the world like Apocalypse Now 'copters (you almost expect a Wagner or Hendrix soundtrack) mating on the wing.

Blue butterflies fill the beach hedges

Huge green flying beetles crash into the wondows and lie stunned upside down. Delicate blue butterflies and bees making the most of the heather and thistle flowers (we would cycle though clouds of thistle 'fairies).

Barley for Danish beer

The farmers are just starting harvest with oat, wheat and barley fields the colour of posh people's cords.

Bee making the most of late summer

Tiny little spider webs in the morning grass like Thai fishing nets, with frogs and toads jumping happily arounds. In the evening, big raspberry and rhubarb skies with rolling sea mists colonising the hollows.

Another unknown flower, sorry. Suggestions?

But back now and on to the allotment tomorrow with Howard. How is everyone and their gardens?

---- Guardian UK

Rare mushroom found in Saanich

An extremely rare mushroom that looks as if it's wearing yellow rubber boots has been found on Observatory Hill in Saanich.

.
Victoria mycologist Oluna Ceska, who is working on a fungi inventory for scientists at the National Research Council's Dominion Astrophysical Observatory, found the Squamanita paradoxa mushroom Nov. 27, and has now had its identity confirmed.

.
It's the first time the Squamanita has been found in Canada, she said.

.
Ceska's husband, Adolf, former botany curator at the Royal B.C. Museum, was with her when the strange mushroom was found.

.
"Adolf almost wanted to throw it away and I said, 'My God, put it back and take pictures,' " said Ceska, who did not know exactly what it was, but sensed it was rare. "I thought it was just a new species of a genus I knew, but when I got home I couldn't find out what it was."

.
When she realized what she had found, her excitement grew and she contacted other mycologists around the world.

.
Squamanita was described by University of Washington mycologists in Seattle in 1948 and some have been found in the Mount Hood area.

.
There was another report of the species from Priest Lake, Idaho.
"Our find is the first in Canada and perhaps only the third record from North America," said Adolf Ceska.

.
Even in Europe it is rare, with about half a dozen reports from areas such as France, Italy and the Czech Republic, said Oluna Ceska. What makes the mushroom particularly interesting is that it grows parasitically on more common species of mushrooms, she said. That means the bottom of the fungus, which resembles the yellow boots, is a completely different species.

"The lower part is not even related."

.
Samples of the mushroom have been sent to the University of B.C. herbarium and to the University of Tennessee, where a DNA analysis will be conducted.

.
Photos have been sent to other researchers and the find will probably be included in a paper written by a U.S. mycologist on North American species of fungus.
.

"Now we know where it grows, we can go every year to see if it's fruiting. Everything depends on the weather," Ceska said.

.
The Squamanita could also be growing in other areas of Vancouver Island, said Ceska, who would like to hear from anyone who thinks they have seen the mushroom.

.
Southern Vancouver Island has a wealth of fungi, said Ceska, who believes someone should be compiling an in-depth inventory of species in B.C. During the five years Ceska has been working on the Observatory Hill inventory, she has documented 850 species. "And I am sure that is not close to the final number," she said.

.
Ceska can be contacted at aceska@telus.net.
jlavoie@tc.canwest.com

2 sickened after meal with wild mushrooms

.

NEWTON - A Newton woman picking mushrooms for a home-cooked meal accidentally chose a dangerous kind that left her and her adult son in intensive care, authorities said yesterday.

.
The woman and her son, whom Newton officials would not identify, were in good condition at Beth Israel Deaconess Medical Center yesterday, five days after eating what some officials suspect was a variety of Amanita phalloides mushroom, also called the death cap.

.
The poisonous mushrooms were apparently picked and eaten last Thursday in an Oak Hill neighborhood near the woman’s home, said Newton Health Commissioner David Naparstek.

.
City officials made the case public at Mayor David Cohen’s weekly press conference in order to warn the public about the dangers of eating wild mushrooms, which, if poisonous, can cause liver and kidney damage and occasionally death.

.
The wet cool summer and fall has made for a particularly abundant crop of wild mushrooms across the state, Naparstek said.

.
“The message we want to send is that the mushrooms in your backyard can be very pretty, but also very deadly,’’ he said. “Don’t eat them.’’

.
The woman was Ukrainian by origin, and may have had experience picking wild mushrooms, said Newton officials.
Mushroom foraging is a popular hobby in Eastern Europe, where families pass down mushroom hunting lore from parent to child, said Russ Cohen, a member of the Boston Mycological Club and author of “Wild Plants I Have Known . . . and Eaten.’’

.
Amanita is “very, very nasty’’ and among the most poisonous of local mushrooms, a genus accounting for more than 90 percent of all reported wild mushroom fatalities, he said. Some varieties are so toxic that even mushroom experts avoid them, Cohen said.

.
Amateur New England foragers enjoy a mushroom season that lasts from roughly July Fourth to Columbus Day, and most stick to easily identifiable edible mushrooms, Cohen said: morels in the spring, yellow chanterelles in the summer, and oyster mushrooms in the fall.

.
Wild mushroom poisoning remains fairly rare.

.
The Regional Center for Poison Control, based at Children’s Hospital Boston, said that of the 195,000 calls it has handled since 2006 from Massachusetts, only 630 have been about potentially dangerous mushrooms.

.
Of those calls, 136 cases were referred to a health care provider for further treatment, said the center’s spokeswoman Colleen Longfellow.

.
Callers are encouraged to snap a cellphone photo of a questionable mushroom, as well as collect a sample in a bag for further study. An e-mailed photo of a potentially deadly mushroom can be examined by one of the agency’s mushroom specialists, called mycologists, often within an hour, she said.

.
“We tell people they should absolutely avoid picking wild mushrooms,’’ said Longfellow. “And anyone with any concerns should call us immediately.’’

.
Homeowners with small children who want to remove wild mushrooms from their yards can do so with a shovel and a bag, but should wash their hands carefully afterward to prevent accidental hand-mouth contact or ingestion, Longfellow said.
The death cap mushroom is found worldwide, and historians believe it was used to assassinate the ancient Roman emperor Claudius, said Dr. John Halamka, a consulting mycologist with the poison control agency.

.
He said that while most toxic mushrooms produce stomach distress in a patient within two hours, the death cap doesn’t produce symptoms for up to 24 hours. Liver and kidney distress, and possibly failure, can follow if swift medical attention is not sought, he said. -The Boston Globe

Super Mushrooms Fight Swine Flu Virus

By W. Gifford-Jones, M.D.
.

A reader from Winnipeg inquired, “What’s the best natural way to boost immunity against the swine flu virus (SFV)?”

.

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.

.

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.

.

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.

.

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.

.

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?

.

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.

.

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.

.

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.

.

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.

.

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.

.

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.

.

Dr. Gifford-Jones is a medical journalist with a private medical practice in Toronto. His Web site is Mydoctor.ca/gifford-jones

.

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

Make room for mushrooms

.

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.
.
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.
.
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.
.
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.
.
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.
.
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.
.
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

Malaysian mushroom farm in Ethiopia

Local firm DXN to invest RM90m in African nation

..
Wednesday, May 27th, 2009 06:34:00

..
ADDIS ABABA: Malaysian listed firm DXN Holdings Bhd is planning to set up a mushroom farm in Ethiopia.The initial investment outlay is 285 million Ethiopian birr (RM89.5 million) for the first of its kind mushroom production facility in the African nation.

..
The farm will grow various types of mushrooms and produce packed food and other products for the domestic and export markets.

..
The company plans to develop and cultivate a 60ha mushroom farm around Lake Shala, where it will also set up the mushroom production facility.

..
DXN group's Datuk Dr Lim Siow Jin is currently holding talks with officials of the Oromia Investment Commission to lease a plot of land in Shala District, West Arsi Zone, according to Mohammed Ibrahim, the vicecommissioner.

..
"The company has secured a right to use recourses for mushroom farming in Lake Shala," Mohammed said.

..
"The Oromia regional government will also provide the company a 53ha land it requested for setting up a manufacturing plant on lease basis after evaluating the company's proposal."

..
Presently, the company is undertaking a soil survey and sampling at the site it is planning to set up the establishment.

..
Lake Shala and its surrounding is ideal for mushroom cultivation and farming, a rare investment venture practiced in the country despite the availability of rich resources to do so, according to experts.

..
The market for mushrooms has continued to grow worldwide due to interest in their culinary, nutritional, and health benefits, according to reports.

..
DXN group is a multi-level marketing firm known for its Ganoderma business. Its product lines include dietarysupplements, food and beverages, personal care products, household products and water treatment system. - Malay mail

Mushroom growers to vote on good agricultural practices measure

Published on 06/08/2009 01:18pm
..

By Tom Karst

..
Mushroom producers and importers will decide whether the Mushroom Council can impose mandatory good agricultural practices for mushrooms.

..
Growers and importers will vote on the measure in mid-July, according to a June 4 news releases from the U.S. Department of Agriculture.

..
The referendum, slated for July 7-16, also will ask producers and importers to approve a change in the membership in the Mushroom Council to reflect shifts in mushroom production, the USDA said in the release.

..
The vote will be conducted by mail, the USDA said, by the department’s Agricultural Marketing Service. Ballots will be sent to all known producers and importers who paid assessment in 2008 by June 29.

..
The Mushroom Promotion, Research, and Consumer Information Act requires that changes be approved by a majority of producers and importers voting in the referendum. The USDA said that is defined as the majority of producers and importers annually producing and importing more than 50 percent of mushrooms into the United States.

..
The Mushroom, Promotion, Research, and Consumer Information Order was implemented under the Mushroom Promotion, Research, and Consumer Information Act of 1990. The USDA said the order was created to finance generic promotion, consumer information, and related research designed to maintain and expand markets for mushrooms.

..
The proposed rule and referendum order will be published in the Federal Register at www.ams.usda.gov/FVPromotion, the news release said.

A mushrooming trade

By : SUZANNA PILLAY
..

Oyster mushrooms growing in spawn packets at Norlian’s farm.

..

SUZANNA PILLAY tells you why mushrooms should be promoted as a health food.

..
IF you are scheduled for an operation, some people say that you shouldn’t eat black jelly mushrooms (Auricularia polytricha and A. auricula judae) for a couple of weeks prior to it because they apparently thin the blood and prevent blood clotting.

..

This is surprisingly true, according to Dr S. Vikineswary, Professor of Biotechnology and head of the Mushroom Research Centre (MRC) at the University of Malaya’s Institute of Biological Sciences.

..

She said, however, that not eating them and other edible mushrooms on regular days is a mistake because they are excellent low-fat food, and are rich in protein, fibre, calcium and zinc.“Research has shown that black jelly mushroom lowers cholesterol levels and lipid concentration in blood. They can be grown locally and dried easily to enhance shelf life,” she added.

..
Vikineswary, who is also president of the Mushroom Association of Malaysia (MAM) said that the association aims to promote mushrooms as a health food. It will also educate mushroom growers on culture techniques.

..

“Research conducted here and abroad has shown that mushrooms have important medicinal properties,” Vikineswary said.

..

“The MRC, collaborating with the Department of Agriculture (DOA), also wants to encourage the growing of a variety of mushrooms.”She said that the majority of growers in Malaysia focus on the grey oyster mushroom (Pleurotus sajor-caju) or the white oyster mushroom (Pleurotus florida) because they are local favourites.

..

“They would also be willing to produce other varieties like the pink and yellow oyster mushrooms, black jelly, monkey head, abalone and lingzhi, but it is a matter of teaching them that these also have loads of nutrients for wellness, are not toxic, can be cultivated locally and are not obtained from the wild.

..

“There has to be a demand for these mushrooms for growers to thrive. Unfortunately, even if these are displayed on shelves beside grey and white oyster mushrooms, consumers still make a beeline for traditional ones,” she said.

..

“We hope to promote mushrooms for wellness via seminars, exhibitions and fairs with the MAM, MRC and DOA.”

..

Cheng Poh Guat, a grower in Tanjung Sepat, Selangor for 20 years, agrees that it is not easy for small growers to grow or sell the more unusual mushrooms. Cheng’s company, Vita Agrotech, which she co-founded with her husband, is a leader in mushroom cultivation and marketing in Malaysia, collaborating with local universities and the DOA in research and development of its medicinal values and training new growers.

..

“It is just not wise to invest time and effort into growing something unless they can sell it. Moreover, species like the monkey head mushroom take three months to yield compared to oyster mushrooms which are quicker to cultivate and result in a bigger yield,” she said.

..

According to Cheng, different species have different characteristics and yields. White oyster mushrooms take up to 30 days to bear fruiting bodies, and the grey oyster up to 2½ months. The yellow oyster may also take about a month, while the black jelly mushroom takes 1½ months to bear fruiting bodies.

..

She said that apart from being restricted in the choice of mushroom to grow, another pressing issue local growers face is how to identify good- quality spawn culture for mushroom cultivation.

Why is spawn quality so important to mushroom growers? Associate Professor Dr Noorlidah Abdullah explained:

..

“The first stage of mushroom cultivation is to produce the spawn, the seed to the plant. Good quality spawn results in a higher yield. To prepare this culture, you need to learn special techniques or end up with poor quality, contaminated spawn or worse, not even the right species you want.”

..

She said the mushroom growers had requested that the MRC and MAM conduct a workshop this month to teach them all about spawn production.

..

“We will teach them how to prepare it and also recognise what good spawn looks like.”

..

The workshop will take place at the Institute of Biological Sciences, University of Malaya, from Sunday to Feb 11. Two mushroom growers from Batang Kali, Zainon Ariffin and Norlian Mohd Ali, have been growing oyster mushrooms for three years, producing daily mushroom yields of 60kg and 30kg, respectively.

..

They say that the workshop on spawn production eventually gave them better yields.“It is difficult for the untrained eye to recognise what is a good new spawn and we need to be able to do so,” Zainon said. Fellow grower Rose Kamsiah Kamaruddin said that learning to differentiate between good and bad spawn makes the difference in the capital outlay needed to cultivate mushrooms.

..

Rose, who operates Bumi Agrotech in Banting, Selangor, said it was not always possible to buy good spawn.“Each packet of spawn costs about RM2.50. Two hundred bags of spawn will cost RM500. Imagine if all the spawn purchased was of poor quality. That would mean a loss of RM500 and also more money to purchase new spawn bags.”

..

For details on the spawn workshop, call Zainon Ariffin at 013-341-8202.

...

Types of mushrooms

..

1. Black Jelly mushrooms:

Anticoagulant, breaks up blood clots, regulates blood pressure, hypocholesterolemia and hypolipidemia, anti-oxidant and alleviates weight reduction.

..

2. Ling Zhi mushrooms:

Prevents and treats cancer, strengthens immune system, anti-allergic, anti-inflammatory, anti-viral, anti-bacterial and anti-oxidant, alleviates asthma and respiratory problems.

..

3. Monkey Head mushrooms:

Stimulates nerve growth, potential treatment for degenerative disorders such as dementia and peripheral nerve regeneration, repairs neurological trauma from strokes, Alzheimer’s, improves immune system, anti-cancer, anti-ulcer properties, improves motor and muscle response pathways.

..

4. Oyster mushrooms:

Blood regulation, anti-thrombotic, lowers blood pressure, lipid concentrations and glucose levels, anti-inflammatory, anti-viral, anti-bacterial and anti-toxical; inhibits tumour growth and anti-oxidant.

..

5. Button mushrooms (Agaricus Brasiliensis):

Suppresses tumours, regulates blood pressure, anti-gastric.

..

6. Shiitake mushrooms (Lentinus edodes):

Contains Lentinan, anti-cancer properties or acts as immunotherapy for lung, skin, stomach, breast, colorectal and cervical cancer; suppresses cancer recurrence; increases immune system.

..

7. Golden Needles / Enoki mushrooms (Flammulina velutipes):

Increases immune system, anti-fungal and anti-viral; anti-inflammatory, toxic to tumour cells.

..

Source: Medicinal Properties of Edible Mushrooms by the Department of Agriculture Malaysia and Institute of Biological Sciences, Faculty of Science, University of Malaya.