King Oyster Mushroom (Pleurotus eryngii)

Some of the Health Benefits

Rich Source of Selenium

Selenium has anticancer, antioxidant, and anti-inflammatory potential, with implications in reducing the risk of cancer & heart diseases

Lower Cholesterol

The fiber & enzymes help to lower cholesterol levels.High lean protein content helps burn the body’s cholesterol when they are digested

Prevent Diabetes

Contain water and fiber. Mushrooms contain natural insulin and enzymes which help the breaking down of sugar or starch in food.

Improve Bone Health

Mushrooms are a rich source of calcium, which is an essential nutrient in the formation and strengthening of bones

Nutrient Absorption

Mushrooms are D-containing food, they can help facilitate the absorption and metabolism of Calcium and Phosphorous.

Boost Immune System

The good combination of vitamin A, B-complex, and C that is found in them also strengthens the immune system.

Lower Blood Pressure

Potassium in Mushrooms acts as a vasodilator, relaxing tension in blood vessels and, therefore, assisting in reducing blood pressure

Increase Iron Absorption

Mushrooms contain copper, which has a number of beneficial effects on the body.copper regulates and stimulates the absorption of iron from food.

The King Oyster Mushroom produces fruiting bodies with a very delicious taste. The texture of the flesh is comparable to boletus. For cooking you can use Eryngii like boletus. Eryngii produces fruiting bodies with diamter 3-10 cm; the shaft will be 3-10 cm long. The fruiting bodies of King Oyster will reach up to 300 gram under well environmental conditions. Fresh fruit bodies can be stored in the fridge for about 2 weeks!

LOG PREPARATION The Lentinula edodes mycelium is saprophytic and wood rotting. It mainly grows on dried wooden logs absorbing nutrients from the cambiun. The outer back layer protects the growing mycelium from the various mould competitors. Although it grows on any size and age of logs, but the log with 9-18 cm diameter and from 15 to 20 years old tree are most suitable. The time of failing or cutting the trees is also equally important. The most suitable period is from autumn (December-January) to early spring when the logs contain highest amount of carbohydrates and other organic substrates. The felled logs are left as such for 25-45 days which results in the lowering the moisture contents to 40-45%. Sometimes the logs are immediately inoculated, if the moisture content is optimum and further drying will result in excessive moisture loss

  • Composting Unit
  • Outdoor Phase-I composting platform/indoor bunkers or aerated chambers
  • Indoor Phase-II in peak heating/bulk past-chamber
  • Peak heating chamber
  • Bulk pasteurization chamber
  • Cooling of compost in summer months a special requirement
  • Casing pasteurization chamber
  • Spawn unit
  • Spawn laboratory
  • Cropping unit
  • Seasonal cropping rooms
  • Environment controlled cropping rooms
  • Environment control, air conditioning and forced air circulation
  • Ancillary units
  • Post harvest handling unit
  • Pre-cooling chamber
  • Canning hall with canning line
  • Packaging room

Mushroom climate control for better cultivation results. The better the growing room climate, the better the yields. The Lumina 765 mushroom computer will create the ideal mushroom climate conditions for good mushroom development. You are guaranteed beds full of uniform mushrooms.All mushroom varieties in growing rooms require controls to moitor climate and air conditioning systems. Control settings such as fresh air, circulation, cooling, heating, humidification and steam are contained in ten growing phases. Temperature, humidity, CO2 and O2 are automatically geared to match the progress of the growing process of the mushrooms

Spawning : Production time: Spawn is made fresh after ordering, production time 3 to 6 weeks.This product is fresh produce and should be processed immediatly after delivery.If the product cannot be processed immediatley, it can be stored in the fridge at 4° Celsius for a maximum of two weeks. For quantities of 10 or more logs inoculation with sawdust spawn is usually more efficient than working with dowels. Sawdust is a byproduct and more cost efficient and environmentaly sustainable than dowels that have to be produced. Because of this large quantities of spawn can be produced for a lower price. Sawdust spawn is suitable for the borehole inoculation method and the cutting inoculation method. Expected harvest yield is up to 10 % of the fresh woods weight divided on several flushes over 3 to 5 years.

Inoculated logs are kept in open at a place where the physical conditions are most favorable for the mycelial growth. The inoculated logs are kept in a flat pile so that there is minimum light exposure. The pile should be covered with either straw, or gunny bags to prevent excessive water loss of the logs. The vegetative growth in the logs will be completed within 8-12 months depending upon the culture strain and the type of wood used.For fruit body induction it requires, temperature shock of temperature drop, high humidity and enough light. The logs for fruiting are either sprayed with cold water or immersed in a tank of cold water. If the logs are immersed in cold water, then during summer they should be kept for 24 hours in cold water (15-18C) while during winter they should be kept for 2-3 days at 10-15C. The logs are then leaned against the supports. The cropping area is kept moist to maintain high relative humidity. The temperature should be 15-20C and humidity around 80-90%. Fruit bodies are harvested by first pressing and then twisting. Mushrooms are harvested up to 3 times and after a rest for 30-40 days they again watered to get more mushrooms. It can be repeated up to 3-4 times per year and these logs will produce crop up to 4-6 years.

Harvesting : The stalks of the mushrooms are taken and broken from the substrate. They should not be torn from the surface. These should be harvested at an early stage. The scars left should not be watered for 3-4 days. Normal yields are 15-30% of the wet weight of the substrate.

Processing : Sun-drying of mushrooms is one of the simplest and oldest methods followed by the growers from the time immemorial. Due to the difficulties in drying of some of the mushrooms, new preservation technologies like cabinet drying, canning, pickling, freeze-drying and irradiation treatment of mushrooms have developed to improve the shelf life and consumption of mushrooms. A variety of products are being prepared from mushrooms. These are mushroom pickle, mushroom powder for preparing mushroom soup, mushroom sauce, mushroom candy etc. Farmers can prepare these products when there is surplus.

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