Fri 26 Nov 93 11:50 By: Daniel Cohen Re: SHIITAKE MUSHROOMS UNITED STATES IMPORTS MOST OF ITS SHIITAKE MUSHROOMS Shiitake mushroom production in the United States reached 2.7 million pounds in 1991-1992, says a fact sheet published by USDA Small-Scale Agricultural Alternatives. The United States imports 14,000 metric tons of dried Shiitakes annually, nearly 100 times its current fresh production. A 13-minute video, "Growing Shiitake Mushrooms," is available for $10. from Extension/Research, NCA&T University, PO Box 21928, Greensboro, NC 27420. Source: Maine Agricultural Report, Maine Dept. of Ag., Sept. 10, 1993 * Excerpted from Maine Organic Farmer & Gardener (MOFGA), Nov/Dec 1993. For more information on MOFGA: MOFGA PO Box 2176 283 Water Street Farrell Building (Fourth Floor) Augusta, Maine 04338 (Voice: 207-622-3118) * Origin: The Daily Planet - Maui, HI (808) 572-4857 (1:345/111 FidoNet) From tellner@cs.pdx.edu Mon Sep 26 23:11:03 EDT 1994 Article: 1655 of sci.agriculture Path: bigblue.oit.unc.edu!concert!news.duke.edu!convex!cs.utexas.edu!howland.reston.ans.net!agate!overload.lbl.gov!lll-winken.llnl.gov!fastrac.llnl.gov!usenet.ee.pdx.edu!not-for-mail From: tellner@cs.pdx.edu (Todd D. Ellner) Newsgroups: sci.agriculture,bionet.mycology Subject: Shiitake cultivation - journal and grant pointers needed Date: 19 Sep 1994 05:08:10 -0700 Organization: Portland State University, Portland, OR Lines: 23 Message-ID: <35juva$3tv@rigel.cs.pdx.edu> NNTP-Posting-Host: cs.pdx.edu Summary: Who publishes research? Who gives grants? Xref: bigblue.oit.unc.edu sci.agriculture:1655 bionet.mycology:846 My wife and I got a grant to study some of the practical aspects of shiitake production such as the effects of supplementation, substrate sterilization methods, and variations in substrate composition. According to the local consultants formal research on these and similar questions has been pretty much non-existant and the guidelines rules-of-thumb. A look through Agricola and the bibliographies of the imporant books on shiitake cultivation seems to confirm this. When we have results from this research where will we publish it? The mycology journals are very big on DNA synthesis and other important basic biology questions but not on this sort of applied research. The standard vegatable and agriculture journals do not devote a lot of space to shiitake or other non-agaricus mushrooms. Does anyone know what publications would be appropriate? Similarly, this grant will not last forever. If the organization which made this grant will not renew, what sort of groups or agencies might? NSF? USDA? Any responses would be greatly appreciated. Todd Ellner -- Todd Ellner tellner@cs.pdx.edu (503)557-1572 From rwinder@PFC.Forestry.CA Mon Sep 26 23:12:20 EDT 1994 Article: 1665 of sci.agriculture Newsgroups: sci.agriculture,bionet.mycology Path: bigblue.oit.unc.edu!concert!news.duke.edu!MathWorks.Com!europa.eng.gtefsd.com!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!news.UVic.CA!spruce.pfc.forestry.ca!PFC.Forestry.CA!RWINDER From: rwinder@PFC.Forestry.CA (Richard Winder) Subject: Re: Shiitake cultivation - journal and grant pointers needed Message-ID: <1994Sep19.174701.265@spruce.pfc.forestry.ca> Sender: news@spruce.pfc.forestry.ca Nntp-Posting-Host: pfc.pfc.forestry.ca Reply-To: rwinder@PFC.Forestry.CA Organization: Forestry Canada (Pacific Forestry Centre) References: <35juva$3tv@rigel.cs.pdx.edu> Date: Mon, 19 Sep 1994 17:47:01 GMT Lines: 23 Xref: bigblue.oit.unc.edu sci.agriculture:1665 bionet.mycology:848 In article <35juva$3tv@rigel.cs.pdx.edu>, tellner@cs.pdx.edu (Todd D. Ellner) writes: >My wife and I got a grant to study some of the practical aspects of shiitake >production such as the effects of supplementation, substrate sterilization >methods, and variations in substrate composition. According to the local >consultants formal research on these and similar questions has been pretty >much non-existant and the guidelines rules-of-thumb. A look through Agricola >and the bibliographies of the imporant books on shiitake cultivation seems >to confirm this. Not entirely true. You'll want to check out the following reference, along with the other key papers that it cites: Tan, Yee How, and David More. 1992. Convenient and effective methods for in vitro cultivation of mycelium and fruiting bodies of Lentinus edodes. Mycological Research 96 (12):1077-1084. Mycol. Research is a British publication, most university libraries worth their salt should have it. -RSW RICHARD WINDER Title: Research Scientist Canadian Forest Service Phone: (604) 363-0773 Victoria, B.C. Internet: RWINDER@A1.PFC.Forestry.CA From RFDAVIS@TIFTON.CPES.PEACHNET.EDU Mon Sep 26 23:12:49 EDT 1994 Article: 1681 of sci.agriculture Path: bigblue.oit.unc.edu!concert!inxs.ncren.net!taco.cc.ncsu.edu!gatech!news-feed-1.peachnet.edu!hobbes.cc.uga.edu!TIFTON.CPES.PEACHNET.EDU!RFDAVIS From: RFDAVIS@TIFTON.CPES.PEACHNET.EDU (Richard F. Davis) Newsgroups: sci.agriculture,bionet.mycology Subject: Re: Shiitake cultivation - journal and grant pointers needed Date: Tue, 20 Sep 94 12:01:48 EDT Organization: Coastal Plain Experiment Station Lines: 25 Message-ID: <17037A933S86.RFDAVIS@TIFTON.CPES.PEACHNET.EDU> References: <35juva$3tv@rigel.cs.pdx.edu> NNTP-Posting-Host: tifton.cpes.peachnet.edu Xref: bigblue.oit.unc.edu sci.agriculture:1681 bionet.mycology:853 In article <35juva$3tv@rigel.cs.pdx.edu> tellner@cs.pdx.edu (Todd D. Ellner) writes: > >My wife and I got a grant to study some of the practical aspects of shiitake >production such as the effects of supplementation, substrate sterilization >methods, and variations in substrate composition. According to the local >consultants formal research on these and similar questions has been pretty >much non-existant and the guidelines rules-of-thumb. A look through Agricola >and the bibliographies of the imporant books on shiitake cultivation seems >to confirm this. > >Any responses would be greatly appreciated. > >Todd Ellner >-- I think that you should talk to a guy at Auburn University named Richard Shelby. About 5 or six years ago he spent some time playing around with Shiitake production. As I recall, he mostly looked at the effects of using different types of logs as the substrate, but he did develop a pretty neat inoculation technique. He is in the department of Plant Pathology. His phone number is 205-844-1947 and his e-mail is RSHELBY@ACENET.AUBURN.EDU but I don't know how often he reads his e-mail. Good luck. RFD From Jack.Honeycutt@f52.n105.z1.fidonet.org Mon Sep 26 23:13:34 EDT 1994 Article: 1682 of sci.agriculture From: Jack.Honeycutt@f52.n105.z1.fidonet.org (Jack Honeycutt) Path: bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!usc!nic-nac.CSU.net!charnel.ecst.csuchico.edu!psgrain!armon!jina!fredmail Newsgroups: sci.agriculture Subject: Shiitake cultivation - journal and grant pointers needed Message-ID: <780076022.AA01183@jina.rain.com> Date: Tue, 20 Sep 1994 05:12:14 -0800 X-FTN-To: Todd D. Ellner Lines: 24 Hello Todd! 19 Sep 94 06:08, Todd D. Ellner wrote to All: TDE> My wife and I got a grant to study some of the practical aspects TDE> of shiitake production such as the effects of supplementation, TDE> substrate sterilization methods, and variations in substrate TDE> composition. TDE> When we have results from this research where will we publish it? TDE> Any responses would be greatly appreciated. TDE> Todd Ellner TDE> -- TDE> Todd Ellner TDE> tellner@cs.pdx.edu TDE> (503)557-1572 Right in your own backyard (in Portland Oregon) is one of the editors of the Mushroom Journal, Maggie Rogers. Give her a call. If you need more information, give me a voice call (503-283-0871), or call my BBS, The Garden Pond BBS 1-503-735-3074. Jack From brookshier@aol.com Wed Aug 17 22:52:25 EDT 1994 Article: 923 of triangle.gardens Path: bigblue.oit.unc.edu!concert!koriel!decwrl!portal.com!uunet!newstf01.cr1.aol.com!search01.news.aol.com!not-for-mail From: brookshier@aol.com (BROOKSHIER) Newsgroups: triangle.gardens Subject: Re: Source for shitake mushroom spores? Date: 17 Aug 1994 17:54:03 -0400 Organization: America Online, Inc. (1-800-827-6364) Lines: 15 Sender: news@search01.news.aol.com Message-ID: <32u0tr$iga@search01.news.aol.com> References: <32lhvm$7mo@news.duke.edu> NNTP-Posting-Host: search01.news.aol.com In article <32lhvm$7mo@news.duke.edu>, jgp@mc.duke.edu (John Petranka) writes: >Hi there. I vaguely recall hearing of a more-or-less local source for shitake >mushroom spores and cultivation information. Does anyone out there know >where I can obtain such ... John, I don't know about locally as I'm just checking out ya'll's newsgroup in anticipation of moving to NC in a couple of years. I do know that Mississippi State University at Starkville, MS will provide spores for shitake mushrooms. Hope this helps. Jimmie From shunter@maroon.tc.umn.edu Tue May 24 05:12:38 1994 Date: Tue, 24 May 1994 08:10:25 GMT From: Steven Hunter To: sustag-public@twosocks.ces.ncsu.edu Subject: Re: Shitake Mushroom Cultivation On Sat, 21 May 94 12:42:12 GMT, Del Potter wrote: >I am a landowner with about 130 acres of mixed forest. I'm interested in >using the available tan oak trees to cultivate Shitake mushrooms. Does >anyone have information on any and all aspects of cultivaiton and marketing. You may already be aware of this but for what it's worth... Forest Resource Center 1991 Brighsdale Rd. Route 2, Box 156A Lanesboro, MN 55949 Phone: (507) 467-2437 Please tell them Steve from ECO-Info sent you. Steven Hunter Voice: (612) 783-8391 ECO-Info BBS: (612) 780-7199 ECO-Info, Environmental Information Services (sm) 9145 S. Highway Dr. Suite #137 Circle Pines, MN 55014 **** Getting a Year-round Harvest from Japanese Forest Mushrooms by Albert Bates, Mushroompeople The shiitake (pronounced she-eh-ta-kay) mushroom is one of the most popular foods in Japan and a major staple in China and other parts of the Pacific Rim. As a protein source, it has the combined attributes of being appetizing, nourishing, dietetic, and healthful. In Japan, it is often eaten three times per day. % Shiitake contains all 8 essential amino acids in better proportion than soybeans % Shiitake contains a good blend of vitamins and minerals, including vitamins A, C, and D, and Niacin % As little as five grams of shiitake taken daily reduces serum cholesterol and blood pressure dramatically % Shiitake produces interferon and interleukin compounds which strengthen the immune response to protect against cancer and virus infections % Shiitake produces a fat-absorbing compound which aids in weight reduction Although shiitake has been cultivated in Asia since at least the time of Christ, it is still relatively insignificant as a food crop in the West. One reason is the confusion of Dept. of Agriculture scientists who mistook shiitake's Latin name, Lentinus edodes (oak fungus), for the fungus that attacks railroad ties, Lentinus lepideus. USDA instituted a complete quarantine on shiitake imports that only ended when the mistake was officially recognized in 1972. Today, health conscious cooks are taking a cue from the handful of food gourmets who make shiitake a regular part of their diet. Shiitake grows on hardwood logs under forest shade where cold running water is nearby. In Japan, the shiitake industry is responsible for the retention of at least 10 percent of the forest in that country. Without the money which the mushroom trade brings in, small farmers would have cut their forests or sold the land to developers long ago. With shiitake, they have kept their farms in productive forest and used mushroom revenues to support other traditional farming activity. Deep Forestry "Forestry" as the term is used most often today, literally fails to see the forest for the trees. Recently, a soil scientist in Oregon (David Perry at the Oregon State University, whose work is reported by Dan Wheeler in the Spring 1994 of Mushroom The Journal.) microscopically examined about a half a cubic foot of untrammelled ancient forest soil and discovered some 7,000 new species of life, including arthropods, mites, copepods, centipedes, millipedes, wireworms, psuedoscorpions and other organisms. He hopes to have them all described by the year 2005. This richness in healthy soils is entirely thanks to the workhorses of waste management--the forest fungi. Fungi make up 52 to 55 percent of forest biomass and about 95 percent of all plant life survives by virtue of symbiotic relationships with mycorrhizal fungi. Forest management from a myco-optic perspective becomes a task of healthy soil replenishment by making available lots of woody wastes together with suitable micro-climates for the proliferation of the primary decomposers: bacteria and fungi. It involves continuous thinning, pruning and selective harvest--but it is aimed at maintaining a full canopy of rapidly-growing, healthy trees above and a depth of waste matter in various stages of decay below. In a young forest stand, this may require thinning up to 80 percent. In an older stand, perhaps only one or two trees can be removed in an acre of forest each decade. Mushroompeople is a cottage industry of The Farm, an experimental village begun in 1971 by Stephen Gaskin and 320 hippies fleeing the Haight Ashbury. Our interest in mushrooms dates to that early period of our development, but in recent years we have grown increasing concerned about the future of Earth's forests and have discovered that mushrooms have something to contribute to forest preservation as well. The Farm manages more than 2 square miles of hardwood forest as part of our freehold, and we are interested in preserving its biological integrity. One thing we have learned is that the nutritional value of shiitake as a protein source and its medicinal and dietetic benefits have made this mushroom very popular in Japan and China, encouraging small farmers to keep large areas of land forested. We fully expect that health-conscious consumers in North America and Europe will develop an interest in shiitake for much the same reason. Shiitake cultivation can then serve to protect North American stands of hardwoods in much the way it has saved trees in China and Japan. Since shiitake is one of the easiest mushrooms to grow and the techniques developed for shiitake growing carry over to many other saprophytic species of mushrooms, learning to cultivate shiitake can lead to a good understanding of mushrooms in general. Many people are afraid to begin growing forest mushrooms because of early childhood associations of mushrooms as poison. When you cultivate particular mushrooms however, you know what to expect and are not likely to confuse what comes up with something else that is not good for you. Shiitake, with its cracked, fleshy top--deep brown in the center and lightly misted with white flecks at the edges--is difficult to confuse with other oak-dwelling mushrooms. Getting Started Shiitake prospers in sixty percent or better shade outdoors (not darkness) where ventilation is good. Running water is needed several times a year but not continuously (the bark should dry out between waterings to avoid destructive surface molds). Shiitake yards are usually in places one can easily visit daily, not too remote from other activities. Indoor production, often used for commercial operations where continuous fruiting is desirable, requires environments which approximate outdoor conditions, with variable temperature, lighting, humidity and ventilation. Many farmers have found converted poultry houses and tractor sheds make ideal growing barns. Felling Oak logs are usually used, but many other hardwoods can also produce shiitake. Young, living, healthy trees are selected from stands needing to be thinned. Care is taken to avoid damaged bark, sections with bark less than 1/8" thick (too fragile!), logs over 7" thick (too heavy!), deadfalls, and logs of uncertain age or origin. Among commercial growers, a standard width is 4", cut 30" to 48" long. Pines and other conifers will not produce shiitake. The "perfect" time to fell trees is the fall and winter; felling in summer produces lots more contamination as well as lowered yield. Winter-felled trees may be kept until spring if the internal moisture content remains above 35%, but it is recommended to inoculate within 3 weeks of felling, if possible. Optimal moisture content for spawning is 35 to 45 percent. This is not bark moisture, which can be affected by spraying or rainfall, but core moisture, which can only be affected by soaking or moisture conservation after cutting. Strain Selection There are three basic strain categories: 1) year round fruiting (wide-range); 2) winter to spring (warm); 3) fall, winter, and spring (cold). The best types for most uses are the year-round, wide-range strains. These produce quickly and easily, so logs turn over more rapidly and less growing area is required. Warm weather types are usually grown for dried mushroom production, and often require two to three summers after inoculation until the first flush. The cold weather types generally fruit two summers after inoculation although there are some varieties which will produce mushrooms the first fall after spring inoculation. Cold weather strains are most likely to produce the highest grade, or what the Japanese call "donko" (flower-petal) mushrooms. All strains need one full summer before they will produce. Generally, the more spawn you put into a log, the sooner it will produce its first crop when environmental conditions are right. Inoculation Commercial sources supply spawn in three forms: on wooden plugs (dowels), in sawdust, and in grain. Plugs are inoculated by pre-drilling the logs. Sawdust is inoculated by either predrilling and using a special pressure inoculation tool, or by making a saw-cut and packing the cut with spawn. Grain spawn is used to produce mushrooms in a greenhouse, on sawdust or wood chips. The standard methods of inoculation are quite simple, so that two workers can put up 300 logs in a day. Wooden-plug spawn (easiest method) 1. Drill. Use a 5/16" (8.5 mm) drill bit. Beginning two or three inches from the end of the log, drill close-spaced rows (2-4" between holes), 11/4" deep. Move down the log, drilling rows every 6 to 8 inches until you get 2 or 3 inches from the other end. 2. Hammer. Tap wooden plugs flush with a hammer, leaving air space below. 3. Wax. Apply hot melted wax to seal in moisture and protect spawn. Sawdust spawn (commercial technique) 1. Drill. Use a 3/8" to 5/8" drill bit (7/16 is best), to drill rows of holes on 2 to 4-inch centers, 3/4" deep, 6" apart. 2. Fill. Pack spawn firmly to rim of hole. No air space is necessary. 3. Wax. Seal with hot wax. Spawn Run After inoculating, it takes 4 to 10 months before the log is completely colonized by the fungus. Freshly inoculated logs are temporarily stacked in square criss-cross tight piles (crib stack) in the shade and covered with canvas or polyvinyl for about 2 months. Some growers cover them with shade cloth or burlap and after each rainfall uncover the logs to allow the bark to dry, to prevent growth of unwelcome fungi. Cold temperatures cannot hurt the spawn, although growth will diminish when temperatures are below 43!F. Snow cover does not hurt the logs. Spawn can die above 100!F, so in the Southern tier, growers protect their logs from overheating by watering them and keeping them well-shaded and ventilated. After 2 months, the logs are restacked in a loose crib stack or a lean-to stack. The slant angle is determined by the sunlight, with the objective being to keep as little of the log exposed to direct sun as possible (unless air temperature is always below 43!F and some solar warming is desirable). The spawn run is nearly complete when fuzzy white blotches appear at log ends or mushrooms sprout after a rainfall. To reduce the chances of contamination by wild fungi, some growers rotate spawn yards each year, moving logs to the "permanent" laying yard after shiitake mushrooms have appeared. Fruiting Once the spawn run is complete, mushrooms can be forced to appear by soaking. To get optimum, more or less continuous, production, commercial producers "cycle" about 1/7 of their producing logs each week as follows: 1. Logs are soaked for 6-36 hours, depending on temperatures, usually in a 55-gallon drum, tub or stock tank. If air is warm and water is cool, the soak can be 6-12 hrs. If air is cool and water is cool, longer soaking is recommended. If bubbles no longer appear on the surface of the logs, they are totally saturated and are removed. 2. Many growers "thump" them into position for fruiting. Some Asian growers use mechanical vibrators or electric shock. Many recommend "cold shock" (very cold water) as the most effective way to force fruiting. 3. "Pinning" occurs as the primordia push through the bark. Careful management during pinning can result in higher yields. Optimal conditions call for maintaining the logs between 55 and 65% moisture at 55 to 65!F until small bumps form under the bark. 4. There is at least a 30 day wait after a harvest before soaking again. This "rest period" is essential to allow the mycelia to store more nutrients. Some growers use clear poly covers reaching to the ground to control moisture loss for several days after soaking. Some use poly to keep rain off the logs during the rest period, or during the harvest period (wet shiitake doesn't keep as well). Special felt blankets are often used on the West Coast and Northern Plains, where excessive drying is a problem. Harvesting The mushrooms are harvested after the veil breaks while the caps still have curled edges and are less than 4 inches in diameter. During cool weather, the mushrooms are left on the logs for many days. When it's warm, growers harvest early and often, to minimize bug damage and discoloration from spore discharge. Fresh shiitake will keep for 2-3 weeks in the refrigerator, but should be marketed within 4 to 5 days from picking. They usually reach market in small (strawberry) baskets, cloth or paper bags, or in perforated cardboard boxes (unsealed). Shiitake which can't be sold fresh locally can be dried and shipped to commercial packagers. One packager, Hardscrabble Enterprises of Cherry Grove, West Virginia, offers a standard price of $15 per pound, dry weight. It is possible to fruit shiitake at any time of year. Therefore the production can be scheduled to coincide with labor availability and to keep a constant supply in the market. Continuous production encourages consistently high prices, typically $3 to $9 per pound, fresh weight. Fresh weight is about 7 times more than dry weight, so growers usually try to sell shiitake fresh whenever there is a local market. Left to nature, a log will fruit for as many years as its diameter in inches. Forced fruiting speeds crop production but also shortens the productive life, since each log has a fixed available quantity of nutrients, which, once exhausted, are gone. Calculating Production Rates A one person farm (less than 5000 logs) can produce 45-65 pounds per day (at 0.25 to 0.33 lb/flush/log). A two person farm (5,000-10,000 logs) can produce about 110 pounds per day. A four person farm (20,000-30,000 logs) can produce about 220 pounds per day. Labor is needed for soaking the logs, harvesting the mushrooms, packaging them, and then selling them. A small farm with perhaps a father and his son and hired help in season, inoculating 4,000 logs/yr will generate $20,000 to $30,000 pre-tax annual income or about $10 per hour of labor, assuming an average sale price of $4 per pound. If a steady buyer at $8 per pound can be found, returns go up dramatically. For this reason, many shiitake farmers devote as much time to marketing as to production, driving long distances to service gourmet restaurants and halth food stores. Shiitake has adequate nutritional qualities to serve as a main dish. It's oriental mystique gives it an easy entr into the vegetarian/health food/gourmet circles. As the baby boomers begin to age (the leading edge is now 45 and the back edge is 25), they will demand foods that are filling without being fattening. Endowed with blood-pressure lowering qualities and a demonstrated anti-viral property, shiitake sales could take off quickly as this flavorful mushroom becomes for America what it has already become in Japan: a popular all-around food. Returns for Raising Shiitake Mushrooms on One Cord of Wood All figures are approximate. No cost is assigned to logs or to labor. Logs per cord: 300 (4" diameter, 42" long). Inoculation holes per log: 25. Mushroom drying ratio: 7 pounds fresh produces 1 pound dry. Inoculation Costs Per Cord Per Log Using plug spawn: 1000 dowels/bag, 10 bags @ $35 $350 $1.16 (easier & faster, fewer contaminated logs) Using sawdust spawn 15 bags spawn @ $19 $285 $.95 Less expensive, produces mushrooms sooner) Expected returns over four years - at wholesale prices All sold fresh: 2.25 pounds/log x 300 logs x $4/pound $2700 $9.00 All sold dried: .325 lbs/log x 300 logs x $13/pound $1267 $4.22 70% sold fresh, 30% sold dried: $2270 $7.57 >From 1988 to 1991, some 230 U.S. shiitake growers increased production from 3.7 to 4.1 million pounds and earned from $22 to 22.4 million/year in gross sales, about $4.17 per pound. Local wholesale rates vary from $3 to $9 per pound. For more information about growing shiitake, we recommend Growing Shiitake Commercially by Bob Harris ($13.50), which is available post-paid from Mushroompeople (P.O. Box 220 Summertown TN 38483-0220). Mushroompeople, which is the oldest shiitake spawn company in North America, also offers a free catalog with a wide selection of shiitake spawn, tools and equipment. A starter kit for beginners, with everything you need to inoculate ten logs for your home kitchen, sells for $19. Mushroompeople PO Box 220 / 560 Farm Rd. Summertown TN 38483-0220 Email: NATLAW@igc.apc.org Int'l Voice/Fax: (int. code +) 615-964-2200 U.S. Fax: 1-800-MYCOFAX Copyright 1994 The Second Foundation ***** Sender: "brianmc" Subject: MycoInfo (Jan, 12, 1994) ******************************* ****MYCOINFO JAN 12, 1994**** ******************************* The following is something I considered so important, that rather than excerpt portions of it, I'm reposting it in it's entirety. The original was a post from Marc Alter to T J Crebs Date: 94-01-12 19:42:28 EST From: TJCrebs Subj: Re: Florida Cultivation Message To: Allanmar, BrianMc Brian & Allan, A Post from Marc Alter which I thought you both would like: Allan for growing more PA-shiitake and Pa-Oysters and Brian maybe for adding to his MycoInfo. Marco is very good. Make sure you give him your regards. Regards, T. P.S. I put on the Mushroom Folder--the 2nd-most active folder on the Gardening Exchange with 50 postings, yeah!!! -------------- Forwarded Message: Date: 94-01-11 17:53:49 EST From: Malter Subj: Re: Florida Cultivation Message To: TJCrebs Terry, Here is the article. I started to chop it up for posting at one time but ran out of patience/interest/time. Feel free to perform surgery on it! Marc ----------------- From: Stephen L. Peele [72253,1553] Marc, You have my permission to run the said mushroom articles on America OnLine. You might also mention that FMRC is making plans to open a Mushroom Conference Forum on INTERNET. This should come about within the next two months. Persons who are interested in linking up should contact me thru E-Mail for more information. Stephen L. Peele/FMRC ----------------- Taken from "THE MUSHROOM CULTURE", The Journal Of Mushroom Cultivation, Issue Number #21, July 1993.....Published by FMRC CULTIVATING TECHNIQUES FOR SHIITAKE" By STEPHEN L. PEELE, Curator, Florida Mycology Research Center (FMRC), P.O. Box 8104, Pensacola, FL 32505 1-904-327-4378 (CIS i.d. = 72253,1553) Taken from "THE MUSHROOM CULTURE", The Journal Of Mushroom Cultivation, Issue Number #4, Jan. 1985 Cultivating Techniques for the Shiitake Mushroom, Lentinus edodes The Shiitake Mushroom is indeed taking America. There are many reasons pushing this boom. Not only do they taste great, many now believe this mushroom holds powerful medicinal compounds that not only prevent cancers, but also induce the production of interferon, and reduce the serum chloresterol levels. Because these mushrooms are grown on wood, they lack that "earthy" taste which many dislike about the button mushroom (the ones seen most offten in the grocery store). This gives the Shiitake even more followers, who before, did not like mushrooms. One of the following cultivating methods describes the use of oatmeal. Mushrooms grown on oatmeal are by far the very best. These mushrooms may even develop a special market. Log Method This has been the traditional method of the Japanese for thousands of years. It has also been the choice of commercial production in this country. Hardwood logs are used, oak (except the evergreen oaks), alder, maple, and chestnut. The logs are cut from live trees, and in the winter while the sap is down. A five inch diameter, and 2 1/2 foot length log is a good standard. All branches should be removed, and careful attention should be given not to damage the bark in any way. After being cut, the logs are then dried out, away from direct sun light, and up off the ground. This can take from 30 to 90 days. Drill six to eight holes about the log using all sides. If wooden dowel spawn is used, the holes are placed 3/4 of an inch deep, and are wide enough so that the dowel fits snug. If sawdust spawn is used, the holes should be 1/2 inch wide. Warm wax, or plastic plugs are used to seal points of inoculations. Some growers claim that inoculation of the logs as soon as they are cut, because of the higher moisture content, is best. Others state that the drying destroys the natural resistance defenses of the log, allowing the spawn to run best. The logs are stacked up like firewood, up off the ground, and in a shaded area. Logs outside will stay dormant until spring. To start immediate growth, the logs are held at 72 degress F. After four to six months of growing, the mycelium will break out from the ends of the logs. When this occurs, the logs will be ready to fruit. Whether you inoculate in dry or fresh logs, the 72 degree F temperature factor will mainly determine the length of time for the growth period. A 50-60 percent moisture content should be maintained on the logs. Logs left out side may not produce fruit until the second year. Logs held in a controlled environment at 72F should fruit the following fall. To induce pinning, the logs are soaked in water. They also can be sprayed with water for 14 hours. Within seven days primordia development, the birth of small mushrooms, should be observed. Within several days the mushrooms will mature (3-6). From the second year on, mushrooms can be produced in the spring also. One log can produc better than one pound each year, and they can produce fruit for up to five years. Other Methods Sawdust from the proper logs can be mixed 4:1 with bran. As with the logs, a 50-60 percent moisture content is best. The sawdust/bran mixture is sterilized. After inoculation, it is held at 72F. Sawdust alone can be used, but bran is needed as a casing, causing an extra step, and longer growth period. No light is needed. To induce pinning, the sawdust blocks are soaked in water like the logs. 62F temperature and the addition of filtered natural light enhance this stage. Hickory Chips can now be used for production of these mushrooms with a new strain of Shiitake developed by FMRC. This new strain, simply called "Hickory Chip Strain", now makes the home cultivation of this mushroom easier than ever. Because bread molds, yeasts, and other contaminants can not grow on these chips, they indeed make the ultimate substrate (Hickory chips can be found next to the charcoal in most supermarkets). The use of thse chips eliminates the number one reason for mushroom crop failure, contamination. Hickory chips with mycelia growth are simply added to chips which have been moistened. A casing of bran is sometimes needed for pinning, but if chips have good bark content, fruiting occurs without casing. Several good sized chips, well taken with "hickory Chip Strain", are available from FMRC. No sterile technique is required. Spawn runs using the above methods is much faster than using logs. Within 30-65 days after inoculation blocks are fully taken by the mycelium. Hence, these methods produce mushrooms much quicker, within four months. Oatmeal Method This method uses oatmeal as the fruiting substrate. Using oatmeal is more difficult. Because it will support a lot of other growths, contamination must be controlled. Home growers should use quart canning jars for sterile chambers. Add 2/3 cup of oatmeal, and 1 1/3 cups distilled water into the jar. Place sealing edges up so that jars will not seal (this rubber seal must be up and not against the jar). Leave the screw band loose so that jar will not seal. You do not want the jar to seal.....if it does, it will explode inside the pressure cooker when it is sterilized. Set pressure at 15-20 lbs and cook for 40-45 minutes. The jars are then taken out and placed in a sterile area where they are left to cool. The cooling area must be sterile or the air that will be pulled back into the jar as it cools will be loaded with contaminants. This will cause for sure failure. After the jars have cooled, they are inoculated, and held at 72F. Filtered natural light is given daily. This method can produce fruit within 19 days. If pinning does not occur soon after oatmeal has been taken, simply place the chambers in the refrigerator. Within several days, primordia should be observed. The jars are then uncovered and sat out to fruit. The room or compartment used for this fruiting stage should have a high humidity.....85-100 percent. Jars will produce several good flushes until the oatmeal can no longer support growth. There are some other methods of inducing pinning if this problem occurs. The bark plays an important role of stimulating the mycelium into fruiting. When aqueous extracts of oak bark were tested, it stimulated the fruiting of this mushroom. It has been found that nickel and tin are the stimulatory factors. Either of these two inorganic elements will stimulate fruiting when added in small concentrations (ppm). Many thanks to Gary F. Leatham, Ph.D., USDA Forest Service, and to Bob Harris of MUSHROOMPEOPLE for their help in this research. Cultivating Techniques for the Pleurotus ostreatus, the Oyster Mushroom By STEPHEN L. PEELE, Curator, Florida Mycology Research Center (FMRC), P.O. Box 8104, Pensacola, FL 32505 1-904-327-4378 (CIS i.d. = 72253,1553) Taken from "THE MUSHROOM CULTURE", The Journal Of Mushroom Cultivation (TMC), Issue number #1, April 1984 This mushroom has a light colored cap that is shaped like an oyster shell. When found in the wild, they sometimes appear in large overlapping (imbricate) clusters. It is found on dead wood. The oyster-shell-like caps, no stalk, sessile growth habit, and gills extending down to the base, are the distinctive characteristics of this mushroom. It has a white to buff spore print. The Pleurotus sapidus is a variant of the Pleurotus ostreatus. It is also referred to as Pleurotus floridia because it is mainly only in Florida. It has a lilac-colored spore print. Both of these mushrooms are choice edibles. It has a fragrant ordor, sometimes that of anise.....especially the Pleurotus sapidus. AGAR - Malt Extract Agar: Malt Extract 20 Grams. Agar 15 Grams. Peptone 5 Grams. Water 1 Liter. SPAWN JARS - Barley, and rye grain do very well. It is important to use the spawn before it "sets". After taking over the jar, the mycelium will start to set, or turn hard. Once this happens, the spawn will not inoculate the fruiting substrate properly. Once the grain is fully taken.....use the spawn then. Keep the spawn jars 80 degrees F for best results. FRUITING - Several substrates can be used to cause fruiting. Straw, a 4 to 1 mixture of sawdust and bran, and even news paper has been used. Logs from many different trees can be used including willow, aspen, beech, and even pine. See how to prepare logs in #4 TMC, Shiitake Cultivation. Sterilized wheat straw gives great results. Here is a real easy method. Take a large Reynold's oven cooking bag and place the straw inside. Use wet straw with 80 percent moisture content. After sterilizing, you will then have a sterile chamber with media. Once cooled, it is then inoculated with spawn from the grain jars. PVC fittings can be used to incorporate filter. A .3 micron is best. Or, bag is placed in sterile area and a few small holes are put in the bag with a knife. This is to allow CO2 exchange. Hold temperature at 80 degrees F. Light is not needed for this stage. Keep high humidity. Once the straw is fully taken over, you are then ready for the next step. With this type of mushroom, no casing is needed. A drop in temperature along with filtered sunlight is all that is needed to cause pinhead initiation. Fluorescent lighting will also do fine. Drop temperature to 55 degrees F. and set light for 12 - 14 hours a day. Sometimes just placing the project in the home refrigerator will start pinhead initiation. This will happen in about two weeks. Once the young mushrooms have started, the project is then placed in a warmer location of 65 degrees F. The bag may also be removed at this stage. Use the same amount of light, or just simply place out in the open where filtered sunlight can be used. Keep moist, don't let the project get dry. Spray with water every day if it is needed (never use city tap water with any mushroom cultivation. It contains chlorine). Mushroom production will usually equal the weight of the straw when it was dry. Several strains of pleurotus ostreatus produce laccase. Pleurotolysis is also produced by a specific strain. The antiviral antibiotic "Pleuromutilin" is extracted from the Pleurotus passeckerianus.