In relation to my previous post: Our Dutch Mushroom Growing Training Centre Yielded YEAR ROUND TOP QUALITY MUSHROOMS!
This photo shows the facts:
Classes taught by husband Pieter in German
12 growing rooms of 150 m²
12 week schedule
1973 yielded 52 crops x 20.4 kg/m2 with 60% 1st quality; 20% 2nd and 20% 3rd.
1974 1st half 18.6 kg/m2 yielded 63% 1st quality at 2.56 Dutch Guilder average market value.
~
The mushroom industry changed a lot over the last decades.
As a result of better composting techniques, supplementing, climate control and more productive strains, yields of 25–30 kg/m² in two or three breaks are quite normal.
With the introduction of the bunker–tunnel technique, the 12–week schedule inside the growing rooms has been shortened drastically, thus adding a lot to the production!
Of course all that is being mentioned in great detail inside our new book: modern mushroom growing 2020 harvesting | available WORLD WIDE at 40,000+ booksellers as print on demand
Hello! Thank you for the visit ~~~ happy to know you are doing well after surgery. XXOO
ReplyDeleteDearest Helen,
DeleteThank you and yes, today I had my post OP Check and all looked well. So grateful for having this behind.
Hugs,
Mariette
Thanks for sharing the link to the other post that I missed. Amazing work that you two have done. Congratulations.
ReplyDeleteDearest Tammy,
DeleteThank you and yes, we both can look back on many productive years and having taught thousands of people. Our book will no doubt help many more.
Hugs,
Mariette
Hello Mariette, I wonder whether the nature of top-grade mushrooms has changed over the years--i.e., their texture, taste, or cooking qualities. You have talked mostly about growing and harvesting techniques, but I further wonder if mushroom breeding has had advances, or anything that would change the nature of the mushrooms internally.
ReplyDelete--Jim
Dearest Jim,
DeleteNo, the first quality or top–grade as you mention, still has the same requirement of having to be clean, firm and closed. If a mushroom starts deteriorating, having been left too long on the bed, or with poor handling post harvesting, they are no longer firm but become mushy and even smelly. That, of course affects their taste and cooking qualities.
Spawn makers, world wide, have constantly improved the mushrooms for being less sensitive to certain diseases and for turning out near perfect; provided they get grown under the optimum conditions and on an optimum substrate with enough nutrients for doing so. Those growing techniques and harvesting affect the quality most.
A full grown, healthy open mushroom, producing already spores seems to have some more flavor. Those are the so-called breakfast mushrooms in the UK, South Africa and Australia.
Hugs,
Mariette
Who would have thought so much science and research goes into the growing of quality mushrooms? By the way, I love mushrooms any time and any place!
ReplyDeleteBlessings, Mariette!
Dearest Martha Jane,
DeleteIndeed, for growing a profitable yield of good quality mushrooms, it is quite an intricate art to master!
Funny enough, we just had mushroom risotto with dried Porcini added too. Love that...
Always snatch up some good quality ones at Costco: https://mariettesbacktobasics.blogspot.com/2013/04/what-you-should-look-for-when-buying.html
Hugs,
Mariette
It's a much more complex growing system than I imagined Mariette. We have no idea when we pick up our mushrooms in the market 😊
ReplyDeleteDearest Grace,
DeleteWell, it makes the consumer more aware of what all goes into it for being able to offer them for sale! In my comment to Martha Jane you can read from an earlier post what to look for...
Hugs,
Mariette
Siete proprio speciali tu e Peter!
ReplyDeleteCara Olga,
DeleteGrazie mille per le tue parole qui!
Un abbraccio,
Mariette
The mushrooms are really interesting!
ReplyDeleteDearest Anne,
DeleteYes, they sure are and always will captivate our interest.
Hugs,
Mariette
😀
ReplyDeleteDearest Regine,
DeleteThanks for stopping by and hope you are coping with the daily health issues!
Hugs,
Mariette
Una buena producción, que ha hecho que se extienda su calidad, por distintos países del mundo.
ReplyDeleteBesos
Querida Antónia,
DeleteSólo ha habido un centro práctico de entrenamiento de setas y mi Pieter lo fundó y lo dirigió como un excelente maestro durante dos décadas. Orgulloso de él y de nuestros excelentes resultados de calidad dentro de nuestra granja de instrucción. Todavía muchos pueden aprender de él, de nuestro libro...
Abrazos,
Mariette
I think that's really a great idea. Thank you for spreading your great knowledge. Right now, lot's of people use that technique, and make so many modification.
ReplyDeleteDearest Endah,
DeleteFor staying in business and for making financial profit one no doubt has to produce first quality mushrooms!
Hugs,
Mariette
It is so refreshing to meet dedicated experts so knowledgeable in their field. You and your husband have good reason to be proud ... and happy.
ReplyDeleteGod bless.
Dearest Victor,
DeleteThank you so much and yes, looking back onto a very successful and most rewarding career makes one grateful!
Hugs,
Mariette