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Thursday, July 16, 2020

Already in 1963 Husband Pieter Mentioned Racism in Mushroom Growing

In the Dutch magazine CHAMPIGNONCULTUUR-1963-2 my husband Pieter published this:
Does Skin Color Determine the Value?
You see a White Agaricus bisporus point at a Brown Agaricus bisporus and making it look very SAD!
Racism in the Netherlands?

Does Skin Color Determine the Value?

Whites better than brown ones? Fortunately, we think this is an absurd idea in the Netherlands in general. Although...!! In our profession, mushroom cultivation, one knows the difference in skin color, the difference between white and brown, and strange enough, it is thought here that whites are better than brown ones. What is hidden under a brown mushroom skin is at least as good, if not better than under a white skin. A brown mushroom can certainly grow as easily as a white one, the yield is higher as a rule and because brown mushrooms get a little thicker in diameter, they require less picking-labor. The taste is at least as good and they are a bit more resistant to transport etc. than the white varieties.
Nevertheless, the trade generally values the brown ones less than fair skinned (in our case the white ones), although it is known that certain canning industries and soup manufacturers have sufficient processing options for brown varieties.
The fact that the Dutch housewife still believes that the whites are better than the browns, we can still understand that, often ignorance plays a role here. However, the manufacturing industry and trade may know that underneath that colored skin lies a product that has the same or better properties than anything traded with white skin.
It will be on this racial issue: a question of too little knowledge of the capacities present and a large dose of incomprehension and mistrust. So let those who can improve this, quickly convene a round table conference and find a solution to this.
Fortunately, there is little sense of racial discrimination in the Netherlands and Europe. That is why we hope that racial discrimination in mushroom cultivation will soon be a thing of the past.
P.J.V.

Pieter's bosses Drs. P. J. Bels and his wife Dr. H.C. Bels Koning were the editors for the magazine and they kind of abbreviated names. They made Pieter's P.J.C. Vedder into a shortened version...

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18 comments:

  1. Interessant artikel












    Interessant artikel!! Helaas is de rassendiscriminatie nog steeds niet over.
    Groetjes, Ada



    ReplyDelete
    Replies
    1. Beste Ada,
      Maar op het gebied van champignons toch wel! Daar ging dit over...
      Liefs,
      Mariette

      Delete
  2. Liebe Mariette,
    herzlichen Dank für deinen schönen Post.
    Liebe Grüße
    Elisabeth

    ReplyDelete
    Replies
    1. Liebe Elisabeth,
      Ja Danke und ich mußte einfach diese tolle Zeichnungen teilen!
      Liebe Grüße,
      Mariette

      Delete
  3. Hello dear Mariette!
    Interesting article and very nice sketche.Thank you for sharing!
    Have a lovely weekend! Stay safe! Hugs!
    Dimi...

    ReplyDelete
    Replies
    1. Dearest Dimi,
      It is very interesting to read and those sketches are darling!
      Hugs,
      Mariette

      Delete
  4. Interessant Mariette. Dat wist ik niet. Wij maken geen onderscheid en eten ze allebei.
    Fijn weekend!

    ReplyDelete
    Replies
    1. Beste Willy,
      Wij nemen meestal de bruine, is bijna altijd betere kwaliteit met dikke stelen en mooi gesloten nog. De witte zijn met dunne en lange stelen en vaak open...
      Liefs en fijn weekend!
      Mariette

      Delete
  5. Hello Mariette, Pieter has a good point about food prejudices. It is fun to think of other foods that come in light and dark varieties. Eggs can be brown or white, and each has its partisans, although I have read that nutritionally they are identical. Truffles come in white and black, and although one type might be rarer, I have heard no complaints about either. White bread is synonymous with boring, although delicious breads like French and Italian are technically white. Yet dark breads like pumpernickel and many multi-grain artisan breads are much appreciated!
    --Jim

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    Replies
    1. Dearest Jim,
      You are so right about that and most often it is the marketing and advertising done that a lot of people believe without a doubt. Doing some research on your own often clarifies a lot.
      Just like the plain white bread being synonymous with boring but give it a fancy name like French or Italian and it becomes popular for no reason.
      Hugs,
      Mariette

      Delete
  6. Muy interesante el artículo , con una viñeta excelente como demostración.

    Besos

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    Replies
    1. Querida Antónia,
      Sí, Pieter escribió sobre un gran tema entonces e incluso válido hoy. Me encantó su dibujo y tuvo que utilizar este...
      Abrazos,
      Mariette

      Delete
  7. Replies
    1. Dearest Jo-Anne,
      Thank you and yes, I fell in love with those drawings when I saw them first time!
      Hugs,
      Mariette

      Delete
  8. Hi Mariette. Interesting article addressing racism in a mushroom language!
    I love all the mushrooms I’ve tried. My favorites are portobello and enoki mushrooms. And looove grilled shiitake mushroom :-) Now I’m craving some!

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    Replies
    1. Dearest Tamago,
      Well, your Portobello is in fact the mature version of the brown Agaricus bisporus (from above post). We both love the Shiitake mushrooms most as they have more flavor as well.
      Hugs,
      Mariette

      Delete
  9. Oh my gosh Mariette, I would not have imagined there was such a colour definition between mushrooms, I have enjoyed both 💙 Hope you are having a lovely weekend ✨

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    Replies
    1. Dearest Grace,
      Oh, some people are very particular in claiming specific taste differences based on imagination... We enjoy both as well, we buy the firm and solid ones as that is the best quality indication and with broad stems.
      Hugs,
      Mariette

      Delete

Thanks for your visit and comment.

Mariette...