Mushroom production during pandemic in Poland going relatively well
At the very beginning of the pandemic, manufacturers limited the production of substrate. After three weeks, there were significantly fewer mushrooms on the market. At the moment, the production of the substrate is relatively normal.
The pandemic has caused great instability in trade. Order for five cars suddenly turns into two cars. It is known that the mushrooms will sell out by Christmas, but then there is a 'dead period'.
The key to fighting future pandemics? Old-growth forests, says mushroom guru Paul Stamets
The large, gnarled, woody-looking layered mushroom, more specifically the polypore Fomitopsis officinalis, is about the size of a toddler’s torso.
Its dull outward appearance belies the invaluable medical properties agarikon — and a host of other fungi — might possess, said Stamets, who has been on the hunt for the endangered mushroom for decades.
Naturally Made Certification for Beekeepers and Mushroom Growers
Since 2002, the Certified Naturally Grown (CNG) organization has offered certification for farmers and beekeepers who use natural methods to grow food for their local communities. CNG’s peer-review inspection process is tailored for direct-market growers who are dedicated to working in harmony with nature without relying on synthetic chemicals to manage pests and diseases.
Jay Parsons of Dances with Bees apiary in Cornelia, Georgia, describes the CNG designation as “a door opener.” He continues, “It’s similar to having a practical organic certification, in that it helps people to know that special efforts were made to attain specific standards and practices.”
With 2021 well underway, mushrooms are continuing their annual trend of placing high among annual food and health trend lists.
In recent months, media, retailers and influencers have listed mushrooms a 2021 food trend in more than 50 news articles.
Whole Foods Market, in late fall, kicked off trend forecasting season when it included mushrooms in their influential annual “The Next Big Things” trend forecast. Mushrooms were included in both the “Well-Being is Served” and “Fruit and Vegetable Jerky” categories. “Suppliers are incorporating functional ingredients like vitamin C, mushrooms and adaptogens to foster a calm headspace and support the immune system. For obvious reasons, people want this pronto,” the article explains. Additionally, mushroom versatility will be highlighted as there is a rise in the form of jerkies, as it is “Providing a new, shelf-stable way to enjoy fruits and veggies.”
KisanHub has launched an innovative, game-changing new feature, Paperless Load Passports. Designed to transform how products move through the fresh produce supply chain and allow people to manage this process all on their mobile devices. This saves time and minimises errors with the added bonus of traceability from the farm to the factory gate.
Prized Italian white truffle now to be produced in France
The prestigious and exclusive Italian white truffle will now be permitted to be produced in France - farmed under controlled conditions - in an agriculture innovation that has been dubbed “a world first”.
Until now, the prized tubers - full name Tuber magnatum Pico - have usually been picked in “wild” conditions in Italy; and truffles grown in France have been limited to the black and Bourgogne varieties.
The official decision to allow farming of the white truffles in France comes after a successful two-year trial in which several of the truffles were grown at a plantation in the southwest of the country.
They were grown after several “mycorrhizal” trees were planted at the site. These trees carry the mycelium of the fungus on their roots, allowing the truffles to grow. The success of the farm now means that the “Italian” truffles can now be produced in a controlled manner in France, farmers say.
White truffles are normally found in Italy and central Europe, but - in contrast to black truffles - have rarely been farmed, adding to their rarity and ensuing demand.
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