MUSHROOM PRODUCTION BHT310

Get Serious about Mushroom Growing

• Studied by hundreds of students over 20 years
• Course revised and updated regularly
• Access advice from highly qualified, expert tutors

CONTENT

There are eight lessons as follows:

 1. Introduction

• How Fungi are Named: Review of the system of plant identification
• Characteristics of all Fungi
• Three Fungi Kingdoms: Zygomycota, Basidiomycota and Ascomycota
• Agaricus campestris and Agaricus bisporus
• Review of significant edible fungi including; Coprinus fimetaris, Flammulina velutipes, Letinus erodes, Pleurotus, Stropharia, Volvariella,Auricularia auricula
• Synonymous Names
• Distinguishing edible fungi, Mushroom structure, tell tale characteristics of the genus Agaricus, etc.
• History of Mushroom Cultivation
• Commonly Cultivated Edible Fungi
• Agaricus bisporus, Agaricus bitorquis
• Coprinus fimetarius
• Flammulina velutipes
• Kuehneromyces mutabilis
• Lentinus edodes Shiitake.
• Pholiota nameko
• Pleurotus spp "Oyster Mushroom"
• Stropharia rugosa annulata
• Volvariella volvaceae Edible Straw Mushroom.
• Auricularia spp
• Tremella fuciformis
• Tuber spp.
• Tricholoma matsutake
• Ganoderma lucidum (Reishi)
• Grifola frondosa (Hen of the woods, Maitake)
• Resources, information/contacts

2. Mushroom Culture

• Options for obtaining Spawn
• Steps in Growing Agaricus species: Preparation, spawning, casing, harvest
• What to Grow Mushrooms in; growing medium
• Growing media for different edible fungi: Agaricus, Auricularia, Copreinus, Flammulina, Letinus, Pleurotus, Volvariella, etc
• Understanding Soil and Compost, components and characteristics
• Acidity and Alkalinity
• Making Compost
• Making Mushroom Compost, and mushroom compost formulations
• Moisture Level in Compost
• Cultivation of Agaricus bitorquis
• Cultivation ofCoprinus fimetarius

3. Spawn Production and Spawning

• Finding Spawn Supplies
• Overview of Spawn and Spawning
• Obtaining Smaller Quantities of Spawn
• The Process of Spawning
• Spawn Production; typical rye grain method
• Storing spawn
• Problems with Spawn
• Using Spawn
• Comparing tewmperature conditions for spawning and fruiting in most commonly cultivated edible mushroom species
• Cultivation of Pleurotus
• Cultivation of Stropharia

4. Making and Casing Beds

• Growing Methods; Caves, bags, houses, outdoor ridge beds, troughs, etc
• Casing; biological process, characteristics of casing material, procedure
• Techniques; spawned casing, ruffling, scratching
• Review Auricularia and Volvariella

5. Growing Conditions for Mushrooms

• Fungi Nutrition: carbon, nitrogen, essential elements, vitamins and growth factors
• Casing to Harvest of Agaricus
• Growing Indoors
• Components of a Built System and Determining Your Needs
• Factors Influencing Fungal Growth
• Environmental Control, equipment to measure and control the environment
• Siting a Growing House
• Managing the Growing House or Room, cleanliness, heating, cooling, humidity, etc
• Review of Tuber (Truffle) and Tremella

6. Pests, Diseases and Growing Mushrooms Outside

• Overview of Pests, Diseases and Environmental Disorders
• Prevention of Problems
• Review of Bacterial and Fungal Diseases and their Control
• Review of Insect Pests, Mites, Nematodes and their Control
• Weed Moulds
• Safe, Natural Sprays
• Summary of Problems found on Agaricus bisporus and other edible fungi covered in this course
• Cultivation of Flammulina velutipes and Kuehneromyces mutabilis

7. Harvesting, Storing and Using Mushrooms

• Harvesting Buttons, Cups and Flats on Agaricus bisporus
• Fruiting patterns for Agaricus bisporus and other edible mushrooms
• Cool Storage of Mushrooms
• Freezing Mushrooms
• Dry Freezing Mushrooms
• Drying Mushrooms
• Canning Mushrooms
• Harvesting Agaricus; method of picking
• Handling Agaricus after harvest
• Controlled Atmosphere Storage
• Cultivation of Letinus (Shitake), Pholiota, Tricholoma

8. Marketing of Mushrooms and Special Assignment

• Review of Marketing options for mushrooms
• Fresh Mushroom Sales
• Processed Mushroom Sales
• Production and Marketing of Shitake, Oyster Mushroom and Straw Mushroom
• Research and Determination of Marketing Opportunities and Strategies in Your Region

Duration:          100 hours (study at your own pace, the average time to complete this module is 4-6 months part time)

COURSE AIMS

On successful completion of the course you should be able to do the following: 

Examples of what you may do: 

• Compare the scientific with common definitions for a “Mushroom”
• Explain the classification, to genus level, of ten different commercially grown edible fungi
• Produce a labeled illustration of the morphological characteristics which are common to different edible fungi of the genus “Agaricus”
• Compare the physical characteristics of different commercially cultivated edible fungi
• Distinguish edible Agaricus mushrooms from similar, inedible fungal fruiting bodies
• Compile a resource file of sources of information regarding edible fungi, including: *Publication *Suppliers *Industry associations/services
• Determine the preferred conditions for growing two different specified mushroom genra
• Describe the stages in the growing of Agaricus mushrooms
• Develop criteria for selecting growing media, for two different genra of edible fungi; including Agaricus
• Describe an appropriate compost for growing of Agaricus bisporus
• Explain how spawn is produced for two different genra of edible fungi
• Explain the use of casing in mushroom production
• Compare different methods of growing edible fungi, in the learner’s country, including where appropriate: *Outdoor beds *In Caves *In buildings *In trays *In bags *In troughs
• Describe ten specified pests and diseases of mushrooms
• Describe appropriate control methods for ten different pests and diseases of mushrooms
• Analyse hygiene and exclusion regimes used in mushroom production
• Prepare a production plan, based on supplied specifications, for Agaricus bisporus, including: *Materials required  *Equipment required  *Work schedule  *Cost estimates
• Grow a crop of Agaricus bisporus
• Identify the stages at which Agaricus mushrooms can be harvested
• Explain how mushrooms are harvested
• Develop guidelines to minimise damage to two different types (i.e. genra) of mushrooms during and immediately after harvest
• Describe ways to extend the shelf life of two different mushrooms crops
• Explain three different techniques for processing mushrooms
• Produce dried mushrooms from fresh ones
• Analyse industry guidelines for the post-harvest handling of a specified mushroom variety
• Determine the different ways mushrooms are packed for retailing
• Outline industry generic marketing strategies for mushrooms
• Suggest strategies for marketing a separately identified mushroom product (e.g. branded, regional)

How the payment Options Work
You can be either pay fees in one or two parts.

• If paying in 2 parts, the first part is paid on enrolment, and the second part two months later (You are sent a bill when you enrol).
• If you pay the full fee on enrolment, we offer a discounted fee (commonly around 8% lower)