how mushrooms are grown at

bio-champi

The mushroom production technique used at Bio-Champi is unique in Europe since it is an above-ground production, in reusable polypropylene jars. This production technique was developed in Japan, where the efficiency and quality of the products must be accommodated by the lack of space.

 

To understand certain technical terms, it is useful to make a comparison with plants. The substrate is the nourishing material on which the fungus grows. The mycelium is similar to roots that develop in the substrate to give birth to the fungus.

 

The substrate used in the Japanese production technique is very different from that used for the cultivation of button mushrooms which consists of straw and manure. This consists of sawdust, hemp shives, wheat bran and other plant materials. This materials allows less biological and chemical contamination of the substrate jars as well as high quality development of the mycelium, and therefore of the mushroom.

Once the jars are filled with the substrate, they are sterilized at high temperature to remove any germ. This high temperature heat treatment is very effective against germs since the sterilization time is long and the temperature high. Therefore, unlike other mushroom production techniques, it is subsequently not necessary to apply a chemical treatment on the substrate.

After sterilization, inoculation (or seeding) of the substrate is carried out. This step is crucial because rules of hygiene and cleanliness must be followed to the letter in order not to contaminate the jars of substrate.

Then, the pots are placed in a maturation chamber, at a regulated temperature of 20 ° C to allow the development of the mycelium in the substrate jar.

Once the maturation of several months is complete, the pots are ready for mushroom growth, in buildings at controlled temperature and humidity, or quite simply in the Touraine tuffeau cellars.

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