All About

Mushrooms
Mushroom Varieties
Care & Handling
Preparation
How Mushrooms Grow
History
Newsletters
Mushroom Ads

Nutrition
Vitamin D
Research
act !heets
Newsletters

Recipes

oodser"ice
Promotions & Contests
Menu !ightings
#ducational Resources
Newsletters

Retail
Newsletters

Growers

About $s
Contact $s
Partners

Press
Recipes
%mage Gallery
Mushrooms in the News
Six Steps to Mushroom Farming
&he Pennsyl"ania !tate $ni"ersity '
College of Agriculture, Extension Service,
University Park, Pennsylvania
Mushroom (arming consists o( si) steps' and although the di"isions are somewhat arbitrary'
these steps identi(y what is needed to (orm a production system*
&he si) steps are Phase % composting' Phase %% composting' spawning' casing' pinning' and
cropping* &hese steps are described in their naturally occurring se+uence' emphasi,ing the
salient (eatures within each step* Compost pro"ides nutrients needed (or mushrooms to grow*
&wo types o( material are generally used (or mushroom compost' the most used and least
e)pensi"e being wheat straw-bedded horse manure* !ynthetic compost is usually made (rom hay
and crushed corncobs' although the term o(ten re(ers to any mushroom compost where the prime
ingredient is not horse manure* .oth types o( compost re+uire the addition o( nitrogen
supplements and a conditioning agent' gypsum*
&he preparation o( compost occurs in two steps re(erred to as Phase % and Phase %% composting*
&he discussion o( compost preparation and mushroom production begins with Phase %
composting*
Phase I Making Mushroom Compost
&his phase o( compost preparation usually occurs outdoors although an
enclosed building or a structure with a roo( o"er it may be used* A concrete
slab' re(erred to as a whar(' is re+uired (or composting* %n addition' a compost
turner to aerate and water the ingredients' and a tractor-loader to mo"e the
ingredients to the turner is needed* %n earlier days piles were turned by hand
using pitch(or/s' which is still an alternati"e to mechani,ed e+uipment' but it is labor intensi"e
and physically demanding*
Phase % composting is initiated by mi)ing and wetting the ingredients as they are stac/ed in a
rectangular pile with tight sides and a loose center* Normally' the bul/ ingredients are put
through a compost turner* 0ater is sprayed onto the horse manure or synthetic compost as these
materials mo"e through the turner* Nitrogen supplements and gypsum are spread o"er the top o(
the bul/ ingredients and are thoroughly mi)ed by the turner* 1nce the pile is wetted and (ormed'
aerobic (ermentation 2composting3 commences as a result o( the growth and reproduction o(
microorganisms' which occur naturally in the bul/ ingredients* Heat' ammonia' and carbon
dio)ide are released as by-products during this process* Compost acti"ators' other than those
mentioned' are not needed' although some organic (arming boo/s stress the need (or an
4acti"ator*4
Mushroom compost de"elops as the chemical nature o( the raw ingredients is con"erted by the
acti"ity o( microorganisms' heat' and some heat-releasing chemical reactions* &hese e"ents result
in a (ood source most suited (or the growth o( the mushroom to the e)clusion o( other (ungi and
bacteria* &here must be ade+uate moisture' o)ygen' nitrogen' and carbohydrates present
throughout the process' or else the process will stop* &his is why water and supplements are
added periodically' and the compost pile is aerated as it mo"es through the turner*
Gypsum is added to minimi,e the greasiness compost normally tends to ha"e* Gypsum increases
the (locculation o( certain chemicals in the compost' and they adhere to straw or hay rather than
(illing the pores 2holes3 between the straws* A side bene(it o( this phenomenon is that air can
permeate the pile more readily' and air is essential to the composting process* &he e)clusion o(
air results in an airless 2anaerobic3 en"ironment in which deleterious chemical compounds are
(ormed which detract (rom the selecti"ity o( mushroom compost (or growing mushrooms*
Gypsum is added at the outset o( composting at 56 lbs* per ton o( dry ingredients*
Nitrogen supplements in general use today include brewer7s grain' seed meals o( soybeans'
peanuts' or cotton' and chic/en manure' among others* &he purpose o( these supplements is to
increase the nitrogen content to 8*9 percent (or horse manure or 8*: percent (or synthetic' both
computed on a dry weight basis* !ynthetic compost re+uires the addition o( ammonium nitrate or
urea at the outset o( composting to pro"ide the compost micro(lora with a readily a"ailable (orm
o( nitrogen (or their growth and reproduction*
Corn cobs are sometimes una"ailable or a"ailable at a price considered to be e)cessi"e*
!ubstitutes (or or complements to corn cobs include shredded hardwood bar/' cottonseed hulls'
neutrali,ed grape pomace' and cocoa bean hulls* Management o( a compost pile containing any
one o( these materials is uni+ue in the re+uirements (or watering and the inter"al between
turning*
&he initial compost pile should be 9 to ; (eet wide' 9 to ; (eet high' and as long as necessary* A
two-sided bo) can be used to (orm the pile 2ric/3' although some turners are e+uipped with a
4ric/er4 so a bo) isn7t needed* &he sides o( the pile should be (irm and dense' yet the center must
remain loose throughout Phase % composting* As the straw or hay so(tens during composting' the
materials become less rigid and compactions can easily occur* %( the materials become too
compact' air cannot mo"e through the pile and an anaerobic en"ironment will de"elop*
&urning and watering are done at appro)imately <-day inter"als' but not unless the pile is hot
2859= to 8:6=3* &urning pro"ides the opportunity to water' aerate' and mi) the ingredients' as
well as to relocate the straw or hay (rom a cooler to a warmer area in the pile' outside "ersus
inside* !upplements are also added when the ric/s are turned' but they should be added early in
the composting process* &he number o( turnings and the time between turnings depends on the
condition o( the starting material and the time necessary (or the compost to heat to temperatures
abo"e 859=*
0ater addition is critical since too much will e)clude o)ygen by occupying the pore space' and
too little can limit the growth o( bacteria and (ungi* As a general rule' water is added up to the
point o( leaching when the pile is (ormed and at the time o( (irst turning' and therea(ter either
none or only a little is added (or the duration o( composting* 1n the last turning be(ore Phase %%
composting' water can be applied generously so that when the compost is tightly s+uee,ed' water
drips (rom it* &here is a lin/ between water' nutriti"e "alue' microbial acti"ity' and temperature'
and because it is a chain' when one condition is limiting (or one (actor' the whole chain will
cease to (unction* .iologists see this phenomenon repeatedly and ha"e termed it the >aw o(
>imiting actors*
Phase % composting lasts (rom : to 85 days' depending on the nature o( the
material at the start and its characteristics at each turn* &here is a strong
ammonia odor associated with composting' which is usually complemented by
a sweet' moldy smell* 0hen compost temperatures are 899= and higher' and
ammonia is present' chemical changes occur which result in a (ood rather
e)clusi"ely used by the mushrooms* As a by-product o( the chemical changes' heat is released
and the compost temperatures increase* &emperatures in the compost can reach 8:6= to 8?6=
during the second and third turnings when a desirable le"el o( biological and chemical acti"ity is
occurring* At the end o( Phase % the compost should@ a3 ha"e a chocolate brown colorA b3 ha"e
so(t' pliable straws' c3 ha"e a moisture content o( (rom ;? to :5 percentA and d3 ha"e a strong
smell o( ammonia* 0hen the moisture' temperature' color' and odor described ha"e been
reached' Phase % composting is completed*
Phase II Finishing the Compost
&here are two maBor purposes to Phase %% composting* Pasteuri,ation is necessary to /ill any
insects' nematodes' pest (ungi' or other pests that may be present in the compost* And second' it
is necessary to remo"e the ammonia which (ormed during Phase % composting* Ammonia at the
end o( Phase %% in a concentration higher than 6*6: percent is o(ten lethal to mushroom spawn
growth' thus it must be remo"edA generally' a person can smell ammonia when the concentration
is abo"e 6*86 percent*
Phase %% ta/es place in one o( three places' depending on the type o( production system used* or
the ,oned system o( growing' compost is pac/ed into wooden trays' the trays are stac/ed si) to
eight high' and are mo"ed into an en"ironmentally controlled Phase %% room* &herea(ter' the trays
are mo"ed to special rooms' each designed to pro"ide the optimum en"ironment (or each step o(
the mushroom growing process* 0ith a bed or shel( system' the compost is placed directly in the
beds' which are in the room used (or all steps o( the crop culture* &he most recently introduced
system' the bul/ system' is one in which the compost is placed in a cement-bloc/ bin with a
per(orated (loor and no co"er on top o( the compostA this is a room speci(ically designed (or
Phase %% composting*
&he compost' whether placed in beds' trays' or bul/' should be (illed uni(ormly
in depth and density or compression* Compost density should allow (or gas
e)change' since ammonia and carbon dio)ide will be replaced by outside air*
Phase %% composting can be "iewed as a controlled' temperature-dependent'
ecological process using air to maintain the compost in a temperature range best suited (or the
de-ammoni(ying organisms to grow and reproduce* &he growth o( these thermophilic 2heat-
lo"ing3 organisms depends on the a"ailability o( usable carbohydrates and nitrogen' some o( the
nitrogen in the (orm o( ammonia*
1ptimum management (or Phase %% is di((icult to de(ine and most commercial growers tend
toward one o( the two systems in general use today@ high temperature or low temperature*
A high temperature Phase %% system in"ol"es an initial pasteuri,ation period during which the
compost and the air temperature are raised to at least 859= (or ; hours* &his can be
accomplished by heat generated during the growth o( naturally occurring microorganisms or by
inBecting steam into the room where the compost has been placed' or both* A(ter pasteuri,ation'
the compost is re-conditioned by immediately lowering the temperature to 856= by (lushing the
room with (resh air* &herea(ter' the compost is allowed to cool gradually at a rate o(
appro)imately <= to C= each day until all the ammonia is dissipated* &his Phase %% system
re+uires appro)imately 86 to 85 days to complete*
%n the low temperature Phase %% system the compost temperature is initially increased to about
8<;= with steam or by the heat released "ia microbial growth' a(ter which the air temperature is
lowered so the compost is in a temperature range o( 8<9= to 8C6= range* During the 5 to 9 days
a(ter pasteuri,ation' the compost temperature may be lowered by about <= a day until the
ammonia is dissipated*
%t is important to remember the purposes o( Phase %% when trying to determine the proper
procedure and se+uence to (ollow* 1ne purpose is to remo"e unwanted ammonia* &o this end the
temperature range (rom 8<9= to 8C6= is most e((icient since de-ammoni(ying organisms grow
well in this temperature range* A second purpose o( Phase %% is to remo"e any pests present in the
compost by use o( a pasteuri,ation se+uence*
At the end o( Phase %% the compost temperature must be lowered to appro)imately :9= to ?6=
be(ore spawning 2planting3 can begin* &he nitrogen content o( the compost should be <*6 to <*5
percent' and the moisture content between ;? and :< percent* Also' at the end o( Phase %% it is
desirable to ha"e 9 to : lbs* o( dry compost per s+uare (oot o( bed or tray sur(ace to obtain
pro(itable mushroom yields* %t is important to ha"e both the compost and the compost
temperatures uni(orm during the Phase %% process since it is desirable to ha"e as homogenous a
material as possible*
Phase III Spa!ning
Mushroom compost must be inoculated with mushroom spawn 2>atin
e)pandere D to spread out3 i( one e)pects mushrooms to grow* &he mushroom
itsel( is the (ruit o( a plant as tomatoes are o( tomato plants* 0ithin the tomato
one (inds seeds' and these are used to start the ne)t seasonEs crop* Microscopic
spores (orm within a mushroom cap' but their small si,e precludes handling
them li/e seeds* As the tomato comes (rom a plant with roots' stems' and lea"es' the mushroom
arises (rom thin' thread-li/e cells called mycelium* ungus mycelium is the white' thread-li/e
plant o(ten seen on rotting wood or moldy bread* Mycelium can be propagated "egetati"ely' li/e
separating da((odil bulbs and getting more da((odil plants* !peciali,ed (acilities are re+uired to
propagate mycelium' so the mushroom mycelium does not get mi)ed with the mycelium o( other
(ungi* Mycelium propagated "egetati"ely is /nown as spawn' and commercial mushroom
(armers purchase spawn (rom any o( about a do,en spawn companies*
!pawn ma/ers start the spawn-ma/ing process by sterili,ing a mi)ture o( rye grain plus water
and chal/A wheat' millet' and other small grain may be substituted (or rye* !terili,ed horse
manure (ormed into bloc/s was used as the growth medium (or spawn up to about 8F56' and this
was called bloc/ or bric/ spawn' or manure spawnA such spawn is uncommon now* 1nce
sterili,ed grain has a bit o( mycelium added to it' the grain and mycelium is sha/en C times at 5-
day inter"als o"er a 85-day period o( acti"e mycelial growth* 1nce the grain is coloni,ed by the
mycelium' the product is called spawn* !pawn can be re(rigerated (or a (ew months' so spawn is
made in ad"ance o( a (armer7s order (or spawn*
%n the $nited !tates' mushroom growers ha"e a choice o( (our maBor mushroom culti"ars@ a3
!mooth white - cap smooth' cap and stal/ whiteA b3 1((-white - cap scaly with stal/ and cap
whiteA c3 Cream - cap smooth to scaly with stal/ white and cap white to creamA and d3 .rown -
cap smooth' cap chocolate brown with a white stal/* 0ithin each o( the (our maBor groups' there
are "arious isolates' so a grower may ha"e a choice o( up to eight smooth white strains* &he
isolates "ary in (la"or' te)ture' and cultural re+uirements' but they are all mushrooms* Generally'
white and o((-white culti"ars are used (or processed (oods li/e soups and sauces' but all isolates
are good eating as (resh mushrooms*
!pawn is distributed on the compost and then thoroughly mi)ed into the
compost* or years this was done by hand' broadcasting the spawn o"er the
sur(ace o( the compost and ru((ling it in with a small ra/e-li/e tool* %n recent
years' howe"er' (or the bed system' spawn is mi)ed into the compost by a
special spawning machine which mi)es the compost and spawn with tines or
small (inger-li/e de"ices* %n a tray or batch system' spawn is mi)ed into the compost as it mo"es
along a con"eyer belt or while (alling (rom a con"eyor into a tray* &he spawning rate is
e)pressed as a unit or +uart per so many s+uare (eet o( bed sur(aceA 8 unit per 86 (t is desirable*
&he rate is sometimes e)pressed on the basis o( spawn weight "ersus compost weightA a <
percent spawning rate is desirable*
1nce the spawn has been mi)ed throughout the compost and the compost wor/ed so the sur(ace
is le"el' the compost temperature is maintained at :9= and the relati"e humidity is /ept high to
minimi,e drying o( the compost sur(ace or the spawn* $nder these conditions the spawn will
grow - producing a thread-li/e networ/ o( mycelium throughout the compost* &he mycelium
grows in all directions (rom a spawn grain' and e"entually the mycelium (rom the di((erent
spawn grains (use together' ma/ing a spawned bed o( compost one biological entity* &he spawn
appears as a white to blue-white mass throughout the compost a(ter (usion has occurred* As the
spawn grows it generates heat' and i( the compost temperature increases to abo"e ?6= to ?9='
depending on the culti"ar' the heat may /ill or damage the mycelium and eliminate the
possibility o( ma)imum crop producti"ity andGor mushroom +uality* At temperatures below
:5=' spawn growth is slowed and the time inter"al between spawning and har"esting is
e)tended*
&he time needed (or spawn to coloni,e the compost depends on the spawning rate and its
distribution' the compost moisture and temperature' and the nature or +uality o( the compost* A
complete spawn run usually re+uires 85 to <8 days* 1nce the compost is (ully grown with spawn'
the ne)t step in production is at hand*
Phase I" Casing
Casing is a top-dressing applied to the spawn-run compost on which the
mushrooms e"entually (orm* Clay-loam (ield soil' a mi)ture o( peat moss with
ground limestone' or reclaimed weathered' spent compost can be used as
casing* Casing does not need nutrients since casing act as a water reser"oir and
a place where rhi,omorphs (orm* Rhi,omorphs loo/ li/e thic/ strings and (orm
when the "ery (ine mycelium (uses together* Mushroom initials' primordia' or pins (orm on the
rhi,omorphs' so without rhi,omorphs there will be no mushrooms* Casing should be pasteuri,ed
to eliminate any insects and pathogens it may be carrying* Also' it is important that the casing be
distributed so the depth is uni(orm o"er the sur(ace o( the compost* !uch uni(ormity allows the
spawn to mo"e into and through the casing at the same rate and' ultimately' (or mushrooms to
de"elop at the same time* Casing should be able to hold moisture since moisture is essential (or
the de"elopment o( a (irm mushroom*
Managing the crop a(ter casing re+uires that the compost temperature be /ept at around :9= (or
up to 9 days a(ter casing' and the relati"e humidity should be high* &herea(ter' the compost
temperature should be lowered about <= each day until small mushroom initials 2pins3 ha"e
(ormed* &hroughout the period (ollowing casing' water must be applied intermittently to raise the
moisture le"el to (ield capacity be(ore the mushroom pins (orm* Hnowing when' how' and how
much water to apply to casing is an 4art (orm4 which readily separates e)perienced growers (rom
beginners*
Phase " Pinning
Mushroom initials de"elop a(ter rhi,omorphs ha"e (ormed in the casing* &he
initials are e)tremely small but can be seen as outgrowths on a rhi,omorph*
1nce an initial +uadruples in si,e' the structure is a pin* Pins continue to
e)pand and grow larger through the button stage' and ultimately a button
enlarges to a mushroom* Har"estable mushrooms appear 8? to <8 days a(ter
casing* Pins de"elop when the carbon dio)ide content o( room air is lowered to 6*6? percent or
lower' depending on the culti"ar' by introducing (resh air into the growing room* 1utside air has
a carbon dio)ide content o( about 6*65 percent*
&he timing o( (resh air introduction is "ery important and is something learned only through
e)perience* Generally' it is best to "entilate as little as possible until the mycelium has begun to
show at the sur(ace o( the casing' and to stop watering at the time when pin initials are (orming*
%( the carbon dio)ide is lowered too early by airing too soon' the mycelium stops growing
through the casing and mushroom initials (orm below the sur(ace o( the casing* As such
mushrooms continue to grow' they push through the casing and are dirty at har"est time* &oo
little moisture can also result in mushrooms (orming below the sur(ace o( the casing* Pinning
a((ects both the potential yield and +uality o( a crop and is a signi(icant step in the production
cycle*
Phase "I Cropping
&he terms (lush' brea/' or bloom are names gi"en to the repeating C- to 9-day
har"est periods during the cropping cycleA these are (ollowed by a (ew days
when no mushrooms are a"ailable to har"est* &his cycle repeats itsel( in a
rhythmic (ashion' and har"esting can go on as long as mushrooms continue to
mature* Most mushroom (armers har"est (or C9 to 5< days' although some
har"est a crop (or ;6 days' and har"est can go on (or as long as 896 days*
Air temperature during cropping should be held between 9:= to ;<= (or good results* &his
temperature range not only (a"ors mushroom growth' but cooler temperatures can lengthen the
li(e cycles o( both disease pathogens and insects pests* %t may seem odd that there are pests
which can damage mushrooms' but no crop is grown that does not ha"e to compete with other
organisms* Mushroom pests can cause total crop (ailures' and o(ten the deciding (actor on how
long to har"est a crop is based on the le"el o( pest in(estation* &hese pathogens and insects can
be controlled by cultural practices coupled with the use o( pesticides' but it is most desirable to
e)clude these organisms (rom the growing rooms*
&he relati"e humidity in the growing rooms should be high enough to minimi,e the drying o(
casing but not so high as to cause the cap sur(aces o( de"eloping mushrooms to be clammy or
stic/y* 0ater is applied to the casing so water stress does not hinder the de"eloping mushroomsA
in commercial practice this means watering < to C times each wee/* #ach watering may consist
o( more or (ewer gallons' depending on the dryness o( the casing' the culti"ar being grown' and
the stage o( de"elopment o( the pins' buttons' or mushrooms* Most (irst-time growers apply too
much water and the sur(ace o( the casing sealsA this is seen as a loss o( te)ture at the sur(ace o(
the casing* !ealed casing pre"ents the e)change o( gases essential (or mushroom pin (ormation*
1ne can estimate how much water to add a(ter (irst brea/ has been har"ested by reali,ing that F6
percent o( the mushroom is water and a gallon o( water weight ?*C lbs* %( 866 lbs* o( mushrooms
were har"ested' F6 lbs* o( water 288 gal*3 were remo"ed (rom the casingA and this is what must be
replaced be(ore second brea/ mushrooms de"elop*
1utside air is used to control both the air and compost temperatures during the har"est period*
1utside air also displaces the carbon dio)ide gi"en o(( by the growing mycelium* &he more
mycelial growth' the more carbon dio)ide produced' and since more growth occurs early in the
crop' more (resh air is needed during the (irst two brea/s* &he amount o( (resh air also depends
on the growing mushrooms' the area o( the producing sur(ace' the amount o( compost in the
growing room' and the condition or composition o( the (resh air being introduced* #)perience
seems to be the best guide regarding the "olume o( air re+uired' but there is a rule o( thumb@
6*C(tGhr when the compost is ? inches deep' and o( this "olume 96 to 866 percent must be outside
air*
A +uestion (re+uently arises concerning the need (or illumination while the mushrooms grow*
Mushrooms do not re+uire light to grow' only green plants re+uire light (or photosynthesis*
Growing rooms can be illuminated to (acilitate har"esting or cropping practices' but it is more
common (or wor/ers or mushroom (armers to be (urnished with miner7s lamps rather than
illuminating an entire room*
Ventilation is essential (or mushroom growing' and it is also necessary to control humidity and
temperature* Moisture can be added to the air by a cold mist or by li"e steam' or simply by
wetting the walls and (loors* Moisture can be remo"ed (rom the growing room by@ 83 admitting a
greater "olume o( outside airA <3 introducing drier airA C3 mo"ing the same amount o( outside air
and heating it to a higher temperature since warmer air holds more moisture and thus lowers the
relati"e humidity* &emperature control in a mushroom growing room is no di((erent (rom
temperature control in your home* Heat can originate (rom hot water circulated through pipes
mounted on the walls* Hot' (orced air can be blown through a "entilation duct' which is rather
common at more recently built mushroom (arms* &here are a (ew mushroom (arms located in
limestone ca"es where the roc/ acts as both a heating and cooling sur(ace depending on the time
o( year* Ca"es o( any sort are not necessarily suited (or mushroom growing' and abandoned coal
mines ha"e too many intrinsic problems to be considered as "iable sites (or a mushroom (arm*
#"en limestone ca"es re+uire e)tensi"e reno"ation and impro"ement be(ore they are suitable (or
mushroom growing' and only the growing occurs in the ca"e with composting ta/ing place
abo"e ground on a whar(*
Mushrooms are har"ested in a :- to 86-day cycle' but this may be longer or shorter depending on
the temperature' humidity' culti"ar' and the stage when they are pic/ed* 0hen mature
mushrooms are pic/ed' an inhibitor to mushroom de"elopment is remo"ed and the ne)t (lush
mo"es toward maturity* Mushrooms are normally pic/ed at a time when the "eil is not too (ar
e)tended* Consumers in North America want closed' tight' mushrooms while in #ngland and
Australia open' (lat mushrooms are desired* &he maturity o( a mushroom is assessed by how (ar
the "eil is stretched' and not by how large the mushroom is* Conse+uently' mature mushrooms
are both large and small' although (armers and consumers ali/e pre(er medium- to large-si,e
mushrooms*
Pic/ing and pac/aging methods o(ten "ary (rom (arm to (arm* reshly har"ested mushrooms
must be /ept re(rigerated at C9= to 59=* &o prolong the shel( li(e o( mushrooms' it is important
that mushrooms 4breathe4 a(ter har"est' so storage in a nonwa)ed paper bag is pre(erred to a
plastic bag*
A(ter the last (lush o( mushrooms has been pic/ed' the growing room should be closed o(( and
the room pasteuri,ed with steam* &his (inal pasteuri,ation is designed to destroy any pests which
may be present in the crop or the woodwor/ in the growing room' thus minimi,ing the li/elihood
o( in(esting the ne)t crop*
Conclusion
%t ta/es appro)imately 89 wee/s to complete an entire production cycle' (rom the start o(
composting to the (inal steaming o(( a(ter har"esting has ended* or this wor/ a mushroom
grower can e)pect anywhere (rom 6 to 5 lbs* per s+uare (ootA the national a"erage (or 8F?6 was
C*8< lbs* per s+uare (oot* inal yield depends on how well a grower has monitored and controlled
the temperature' humidity' pests' and so on* All things considered' the most important (actors (or
good production appear to be e)perience plus an intuiti"e (eel (or the biological rhythms o( the
commercial mushroom* &he production system used to grow a crop can be chosen a(ter the
basics o( mushroom growing is understood*
#elate$ #ea$ings
At/ins' red C* 8F:5* Guide to Mushroom Growing. aber and aber >td*' C Iueen
!+uare' >ondon*
.lum' H* 8F::* The Mushroom Industry in Ontario. #conomic .ranch' 1ntario Ministry
o( Agriculture and ood' &oronto' 1ntario*
Chang' !*&* and 0* A* Hayes* 8F:?* The Biology and Cultivation of Edible Mushrooms.
Academic Press' New Jor/*
>ambert' >* * 8F9?* Practical and cientific Mushroom Culture. >* * >ambert' %nc*
Coates"ille' PA 8F<C6*
!wayne' K* .* 8F96* !andboo" of Mushroom Culture# Hennett !+uare' PA 8FC5?*
Vedder' P* K* C* 8F:?* Modern Mushroom Growing. Pitman Press' .ath' G* .*
Distributed in $*!*A* by !*A*!*' %nc*' RD 8' .o) ?6 A' Madison"ille' &L ::?;5*
Contact $s M Copyright M Pri"acy Policy M clic/ here (or mushroomin(o*com en espaNol