Growing mushrooms in a greenhouse: features of breeding oyster mushrooms and champignons

The main advantages of growing champignons in a greenhouse

• The process of growing mushrooms in greenhouses and hotbeds has many advantages, among which the most notable are:
• Environmental friendliness - it is known that mushrooms have a high absorbing ability, and therefore can become a source of harmful substances and be toxic to the human body.
• This probability especially increases when picking mushrooms near roads or in areas with a low environmental rating. Based on these indicators, poisoning from mushrooms grown in greenhouse conditions is reduced to zero.
• The opportunity to open your own business - mushrooms are one of the products for which the demand never decreases, and therefore can become a fairly significant addition to the household budget.
• Harvesting all year round - growing mushrooms in greenhouses makes it possible to harvest at any time, regardless of the current season.
• Minimum costs - funds will be needed to purchase biomaterials and work on arranging the greenhouse. However, as practice shows, such expenses quickly pay off.

General information about the mushroom business

Every year the mushroom business attracts more and more interest among small business representatives. There are reasons for this. The main one is the increase in mushroom consumption in our country. The culture of mushroom consumption is growing; it is increasingly added to salads and hot dishes or consumed in pickled form.

At the same time, the collection of mushrooms in natural conditions is gradually decreasing. There are several arguments in favor of the profitability and prospects of the mushroom business:

• Mushrooms are an extremely productive and fast-growing agricultural crop. So, if you follow the technology, you can get up to 100 kg of champignons per 1 square meter per year. m. In monetary terms, this means revenue of $300 per 1 m2. That is, from only 100 sq. m. can be “raised” to $300,000 per year.
• For the cultivation of most mushrooms, waste from agriculture and processing industries is used. The mushroom industry not only solves the problem of waste disposal, but also receives virtually “free” raw materials.
• Great sales opportunities. Mushrooms are one of the few products whose production is much more difficult than their marketing. Here are just a few real buyers: retail chains, processing plants, grocery stores, cafes and restaurants, markets. As a last resort, you can do your own processing of mushrooms (pickle or make hodgepodge with vegetables). But more on that below.
• And, the most interesting thing: during the crisis, the import of mushrooms sharply decreased. And the share of imports until 2014 was no less than 85% of the total volume of mushroom consumption in the Russian Federation. This only says one thing: the number of domestic mushroom producers will grow steadily.

In this article we will look at the 5 most popular and realistic ways to make money on mushrooms.

Types of mushrooms recommended for greenhouses

There are also mushrooms that are most popular among farmers:

• oyster mushroom - takes first place, which is due to its high productivity and short reproductive cycle (the main competitors are winter honey mushrooms and ring mushroom);
• champignons are more “capricious” mushrooms that require a complex technological process of soil preparation;
• porcini mushrooms , morels , shiatake - despite their popularity and fairly high prices, growing these mushrooms is not very difficult.

Basic requirements for a greenhouse

When starting to choose a greenhouse, you should know that mushrooms are unpretentious crops, and their cultivation does not require special conditions. But it is worth considering that the maintenance rules vary somewhat, depending on the type of plant being grown. For example, oyster mushrooms can grow in cellars and basements, and champignons can grow in film greenhouses.

The main thing is not the type of greenhouse itself, but compliance with the most important environmental parameters:

1. Lighting - mushrooms do not tolerate direct sunlight, under the influence of which they dry out and die. When growing mushrooms in greenhouses, you should shade the walls with a net or paint them with chalk mortar.
2. Temperature and humidity - heat is contraindicated for mushrooms, because it is at low temperatures that the formation and intensive growth of new bodies occurs. As for humidity, its level should be high - about 90%.
3. Ventilation - increases the comfort of mushroom growth and is achieved by ventilation or installing a special ventilation system.

Important! To increase and maintain the required level of humidity, sawdust is laid out on the floor of the greenhouse, capable of both absorbing moisture and releasing it if necessary.

Features of growing champignons at home

Champignons are a very popular product that is used everywhere in the preparation of various dishes. At the same time, this type of mushroom is perfect for growing by beginners, since they are unpretentious in care and do not require large financial investments to purchase mycelium and consumables.

The entire process of cultivating champignons begins with the selection of a place for cultivation, acquisition of mycelium, preparation of the substrate and optimal conditions for the development of the mycelium. At the same time, the quality of compost requires special attention - its humidity level should not be higher than 70%, nitrogen levels should be in the range of 2–2.5%, and the acidity level of the substrate should not be higher than 7.5 units.

Video: How to make money on mushrooms at home on an industrial scale

How to prepare mycelium

Preparing mycelium for sowing consists of several main stages:

1. Aging - since the mycelium is stored at a temperature of +2...+4° C, but the process of its growth is practically stopped. In order for the grains to immediately begin to grow after sowing into compost, the boxes with mycelium are kept for 20–24 hours at room temperature in a clean room.
2. Rejection - before sowing, each bag of planting material should be carefully checked. If, upon inspection, a sour odor is clearly felt, mold is detected, changes in color, or mechanical damage is noticeable on the packaging, the contents of the package are not used for sowing compost.

During long-term storage, the mycelium overgrows and turns into a solid dense mass. Before sowing, it should be shaken and the lumps carefully broken up, without damaging the integrity of the bag and minimally damaging the grains.

Planting mycelium

The first and most necessary condition for growing champignons is a properly prepared mycelium.

A substrate with an area of ​​1 m² is prepared from the following components:

• 1/3 c of straw or sawdust;
• leaves;
• winter wheat grain;
• tops (ideally vegetable);
• cow or horse manure;
• 100–150 liters of water;
• 750 g urea;
• 700 g superphosphate;
• 3 kg of gypsum;
• 700 g chalk.

It is better to prepare and mix the substrate either in a well-ventilated area, using a respiratory mask, or outdoors (while avoiding getting water or direct sunlight into the mixture).

20–25 days before the intended planting of the mycelium, straw and other plant components are soaked in water for 24 hours. After this, a stack of substrate is prepared layer by layer: a layer of manure - several layers of straw and plant parts. Each layer is sprinkled with chalk, gypsum and fertilizers, and is also actively wetted with water. The substrate is kept covered for the required period.

The next step is the planting process itself. The volume of the prepared mixture will require about 450 g of mycelium. During the planting process, the soil layer is lifted and planting material, the size of which does not exceed a tennis ball, is located at a depth of 4–5 cm.

Each hole is located at a distance of 15–20 cm from the other. The most optimal arrangement is in a checkerboard pattern. Mycelium in grains does not require a special planting scheme - it is simply distributed evenly over the entire surface of the nutrient mixture and covered with a layer of substrate.

Fertilization

Champignons, like other mushrooms, reproduce through spores that form on plates under the cap. Also, one of the methods of reproduction is the vegetative way (division of the mycelium). The cells of a piece of a mushroom cap placed in a sterile environment multiply at tremendous speed, forming mycelium (tissue reproduction).

Mycelium preparation

There is ready-made mycelium on the market. If you purchase one, you must follow all the specified points.

Here is information using boletus as an example:

The following is a step-by-step instruction, which describes the alternation of layers of substrate, soil, and additives.
There is another way - you can get the mycelium yourself. To do this, the caps of adult mushrooms are twisted in a meat grinder or finely chopped with a knife.

Next you need to prepare a solution of manganese - 1 g per 10 liters with sugar (take 10 cubes). The crushed parts of the cap are placed in this liquid for 4 hours. The nutrient mixture with spores is ready.

Important! A mandatory measure when experimenting with growing mushrooms at home is to disinfect the premises. https://www.youtube.com/embed/3Z92zpAnr0c

Rules of care

Caring for this type of mushroom does not require much effort or time. By following simple recommendations, you can easily achieve a good harvest.

Temperature

Air temperature is the main indicator of the future harvest, since in conditions of elevated temperatures, the growth and development of mushrooms stops. The optimal temperature for the room is +14...+16° C. Also, after the first mushrooms appear, you should ventilate the room several times a day or use a ventilation system that can reduce the concentration of carbon dioxide.

How to water

Another important factor is timely and regular watering of the soil, as well as maintaining the required level of humidity in the room. Watering the substrate begins 8–10 days after preparation. For these purposes, you can use a small watering can with water supply in the form of small drops.

You should be extremely careful with this procedure, since water, penetrating deeper than the covering layer of the substrate (into the compost) can cause the mycelium to rot. The humidity level in the room should be within 70%. Such results can be easily achieved by installing open containers around the entire perimeter filled with water.

What to feed

Most often, the prepared or purchased substrate does not contain the full range of additives necessary for the growth and development of fungi. That is why, to enrich the mixture and accelerate the growth of mycelium, special fertilizers are used.

When starting feeding, you should consider some points:

• the fertilization procedure should be carried out in conditions of increased sanitation and hygiene;
• fertilizer must be distributed as evenly as possible throughout the substrate;
• the introduction of additives having a high concentration should be carried out with extreme caution - a large amount can sharply reduce the level of yield.

Did you know? The largest mushroom was found in the United States in the mid-80s

-
x years.
Its weight was 140 kg, and its diameter was
more than 2 meters.
There are several types of fertilizers that may be needed in the process of growing mushrooms:

• gypsum - has a positive effect on the structure of the substrate and is necessary for fungal metabolic processes;
• urea - increases the rate of compost decomposition;
• potassium chloride - takes an active part in growth processes;
• calcium nitrate - participates in accelerating the processes of nitrogen absorption;
• sulfur is an integral element of cellular structure;
• Hydrogen peroxide - prevents infection of fungi.

Video: Growing champignons

Harvest and storage

The first harvest of champignons can be harvested 30–35 days after sowing the mycelium. At the same time, the period of active growth lasts 3–4 days. The fruiting period is 2–3 months and has a wave character - during the fruiting period you can collect about 15 kg per 1 m², and then there is a lull. Afterwards, active fruiting resumes.

The first few waves have the largest amount of harvest (there can be about 7 in total). The level of maturity of the mushroom is determined by the state of its film, which connects the stem and cap of the fruit - full maturity is characterized by its darkening.

The main question: how to properly collect champignons? Harvesting is carried out without a knife - the mushrooms are carefully twisted out of the substrate, trying not to damage the rudiments of the fruiting bodies and mycelium. After harvesting, the compost is removed (it can be used as fertilizer in beds and flower beds), and the room itself is treated with a 4% bleach solution.

It is best to store champignons in the refrigerator, unwashed, at a temperature of +4...+6° C. To reduce moisture loss, it is best to use resealable containers or a plastic bag (in this case, it should be opened once every 3 days for ventilation).

In general, the procedure for growing mushrooms does not require special knowledge and does not cause much trouble, and the results will please any gardener. After familiarizing yourself with a small amount of information, any summer resident, professional or beginner, can easily get a rich harvest and the opportunity to enjoy mushrooms throughout the year.

Step-by-step opening plan - where to start

1. When deciding to build a business growing mushrooms, the first step is to decide what kind of mushroom you will produce.
2. Registration of a business entity.
3. Once the production niche has been determined, it is necessary to select a growing room.
4. This is followed by the selection of soil and the purchase of mycelium - seedlings.
5. Mushrooms grow quite quickly - in about a month you will get your first harvest, so it is more advisable to decide on the sale of the product in the first stages.