Using intensive techniques to cultivate edible mushrooms such as oyster mushrooms, shiitake, and button mushrooms can lead to high yields, high efficiency, superior quality, and reduced resource consumption.
First, the intensification of the cultivation process. Mushroom farming offers various methods, and in cold winter months, indoor heating is most effective. Common heating options include pipe heating and coal stoves. Considering cost-effectiveness and practicality, coal stove heating is often the best choice, especially in colder regions. It provides low-cost, quick heating, and is easy to manage. During winter, mushroom cultivation faces fewer pest problems and lower bacterial contamination, resulting in stable production, thick caps, short stems, and high-quality mushrooms. With fewer vegetables available in winter, mushrooms can easily capture market demand and generate good profits. In summer, underground or semi-underground cultivation is ideal, as the temperature is typically about 10°C cooler than on the surface. This environment is less prone to bacterial contamination and pests, making it suitable for growing high-quality mushrooms. Yields can be more than double that of ground-level cultivation, and the taste and texture are often better. Especially during hot seasons, when mushroom growth is difficult and market demand is low, this technique becomes highly valuable.
Second, raw material intensification. Intensive production focuses on saving time, energy, and resources while maximizing output. Choosing the right materials is crucial. For example, oyster mushrooms (Pleurotus ostreatus) are among the easiest to cultivate due to their simple methods and versatility. Among these, low-cost and easy-to-use raw materials are preferred. Two main approaches are used: raw material cultivation and clinker cultivation. In raw material cultivation, sterilization with high heat is not required. Instead, composting methods are commonly used. The medium is mixed with water, piled up, and covered with plastic to allow natural warming. When the core temperature reaches 60°C, the outer edges are turned into the center and re-piled. After three rounds, the material is ready for inoculation and bagging. By carefully controlling the carbon-nitrogen ratio and maintaining a high-temperature environment, the growth of harmful bacteria can be suppressed, allowing oyster mushrooms to grow faster and more efficiently.
Third, bagging intensification. Some believe that small bags are cheaper, have shorter cycles, but produce less and take more time. Others argue that large bags yield more but take longer and are less efficient. Through comparative experiments, it was found that plastic bags with dimensions of 18 to 45 cm (with a loaded length of 30 cm) and containing 0.6 kg of dry material are optimal. In the bagging process, using two layers with a layer of mycelium between them—known as a two-layer, three-layer strain method—is more suitable for intensive production.
Fourth, management intensification. Unlike traditional methods, intensive cultivation uses the "positioning mushroom" technique. Oyster mushrooms and similar species are allowed to grow through pre-reserved holes in the bags, preventing competition for nutrients that could cause bud shrinkage and unnecessary waste. Traditional methods often involve large openings, leading to poor-quality mushrooms and higher rates of spoilage. The positioning method avoids opening the bag completely, reducing moisture loss and enabling more efficient and controlled cultivation. This approach ensures better yield, quality, and overall productivity.
First, the intensification of the cultivation process. Mushroom farming offers various methods, and in cold winter months, indoor heating is most effective. Common heating options include pipe heating and coal stoves. Considering cost-effectiveness and practicality, coal stove heating is often the best choice, especially in colder regions. It provides low-cost, quick heating, and is easy to manage. During winter, mushroom cultivation faces fewer pest problems and lower bacterial contamination, resulting in stable production, thick caps, short stems, and high-quality mushrooms. With fewer vegetables available in winter, mushrooms can easily capture market demand and generate good profits. In summer, underground or semi-underground cultivation is ideal, as the temperature is typically about 10°C cooler than on the surface. This environment is less prone to bacterial contamination and pests, making it suitable for growing high-quality mushrooms. Yields can be more than double that of ground-level cultivation, and the taste and texture are often better. Especially during hot seasons, when mushroom growth is difficult and market demand is low, this technique becomes highly valuable.
Second, raw material intensification. Intensive production focuses on saving time, energy, and resources while maximizing output. Choosing the right materials is crucial. For example, oyster mushrooms (Pleurotus ostreatus) are among the easiest to cultivate due to their simple methods and versatility. Among these, low-cost and easy-to-use raw materials are preferred. Two main approaches are used: raw material cultivation and clinker cultivation. In raw material cultivation, sterilization with high heat is not required. Instead, composting methods are commonly used. The medium is mixed with water, piled up, and covered with plastic to allow natural warming. When the core temperature reaches 60°C, the outer edges are turned into the center and re-piled. After three rounds, the material is ready for inoculation and bagging. By carefully controlling the carbon-nitrogen ratio and maintaining a high-temperature environment, the growth of harmful bacteria can be suppressed, allowing oyster mushrooms to grow faster and more efficiently.
Third, bagging intensification. Some believe that small bags are cheaper, have shorter cycles, but produce less and take more time. Others argue that large bags yield more but take longer and are less efficient. Through comparative experiments, it was found that plastic bags with dimensions of 18 to 45 cm (with a loaded length of 30 cm) and containing 0.6 kg of dry material are optimal. In the bagging process, using two layers with a layer of mycelium between them—known as a two-layer, three-layer strain method—is more suitable for intensive production.
Fourth, management intensification. Unlike traditional methods, intensive cultivation uses the "positioning mushroom" technique. Oyster mushrooms and similar species are allowed to grow through pre-reserved holes in the bags, preventing competition for nutrients that could cause bud shrinkage and unnecessary waste. Traditional methods often involve large openings, leading to poor-quality mushrooms and higher rates of spoilage. The positioning method avoids opening the bag completely, reducing moisture loss and enabling more efficient and controlled cultivation. This approach ensures better yield, quality, and overall productivity.
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