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Thread: Fungi

  1. #241
    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'.

  2. #242
    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.

  3. #243
    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.”

  4. #244
    Bricks made from MUSHROOMS could soon replace cement because they self-repair and produce less planet-heating carbon

    Engineers are already experimenting with mushroom bricks, which could greatly reduce carbon emissions in the construction industry.

    They also easily biodegrade when it's time to knock a building down.

    Now scientists want to create buildings out of living fungus, which could grow to a desired design and repair themselves when damaged.

  5. #245
    Mushrooms land on food trend lists

    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.”

  6. #246
    Latvian mushroom photo gets Sony World Photography Award

    The Sony World Photography Awards announced the winners of the National and Regional prize category February 16. From the Latvian applicants, the award was received by Jānis Paļulis, Sony representatives in Latvia said.

    Among 440 Latvian photographers' applications, Jānis Paļulis' photo 'Mirdzošā sēne' (Glowing Mushroom) received the National award.

  7. #247
    5 Ways to Grow Mushrooms at Home

    Mushroom Grow Kit
    Mushroom Logs
    Mushroom Beds
    Mushroom Bags
    Mushroom Mulch

  8. #248
    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.

  9. #249
    As Mushrooms Grow in Popularity, a Radical Mycology Movement is Emerging

    A new book explores fungi’s role in nutrition, food security, ecological healing, and medicinal sovereignty.

    Journalist Doug Bierend spent five years exploring fungi and the emerging subcultures that have formed around them for his new book, In Search of Mycotopia: Citizen Science, Fungi Fanatics, and the Untapped Potential of Mushrooms.

    Civil Eats spoke with Bierend about fungi’s under-recognized status, their role as a catalyst in emergent social movements, and what it takes to grow and forage for mushrooms while furthering the ideas they inspire.

    Radical Mycology is a grassroots movement based in the Pacific Northwest; the term was coined by its founder Peter McCoy, who also wrote a book of the same title. But it’s also a facet of a much broader and diverse “mycoculture,” which focuses on working with mushrooms to heal our landscape and waterways, foster food security and medicinal sovereignty, and build a better relationship with nature and one another.

  10. #250
    Swiss researchers develop method to extract “black gold” from fungi

    Researchers at the Swiss Federal Laboratories for Materials Science and Technology (EMPA) have developed a simple method to. This unlocks new opportunities to create new materials and protect natural materials like wood.

    The pigment melanin protects an organism from environmental stress. As an example, our skin darkens when exposed to the sun because melanin protects human skin from harmful UV light. In other organisms, such as fungi, melanin has a range of other properties.

    In search of a simple and cheap process of producing natural melanin in large quantities, a team from Empa came across a fungus that grows in the forest called Armillaria cepistipes. Its metabolism enables the fungus to bind heavy metals, make wood glow in the dark and produce 1,000 times more melanin than other fungi.

    The researchers cultivated the fungus in a nutrient field with a precursor, tyrosine, which causes the fungus to release melanin into the environment. In three months, the Armillaria produces around 20 grams of melanin.

    Armillaria cepistipes culture: Dark areas contain melanin. Image: Empa

    The discovery unlocks a range of opportunities to develop innovative materials such as new types of water filters. By integrating melanin into artificial polymers that are then spun into membranes have shown to remove up to 94% of lead from polluted water.

    "Melanin is extremely stable when exposed to environmental influences and is interesting not only as a pigment, but also far beyond for the development of innovative composite materials," said Empa researcher Francis Schwarze from Empa's "Cellulose & Wood Materials" lab.

  11. #251
    This Israeli company uses Big Data to cultivate truffles

    Israel-based agtech startup ILSAR, which specializes in growing truffles, has raised $5 million in a round led by AP Partners, which specializes in investments in small and medium sized Israeli product companies.

    ILSAR developed a system for growing and cultivating truffles. Starting with a lab where the truffle spores bind to a mix of oak seedlings and hazelnuts. After the lab, the seedlings are moved to a greenhouse until they are finally moved to the ground, simulating natural growth.

    CEO and co-founder Nimrod Tabenkin explains in a chat with Geektime that because truffles are delicate and very hard to grow, ILSAR developed a Blockchain-like process, “which allows growers to monitor and verify the quality of the micro seedling from a spore, throughout the entire growth cycle, and picking, packing, and shipping processes.” He notes that the company uses Big Data to tag each seedling with all of its relevant info, including seed source, spore source, genetic measurements, lab readings, and proper care protocol.

    Many around the world are attempting to find a way to control black truffle growth, but according to ILSAR, only 15% of global plantations are successful in providing yield after 5-8 years from spore to package. Only by using Big Data has the company found the right biological symbiosis and connection between the root and fungi of the black winter truffle.

    ILSAR plans to make up for the deficit by marketing the truffles it grows in partnership with orchard owners in the Golan Heights. By the end of this year, the company aims to cultivate up to 670 dunams (165 acres) and plant 10,000 dunams (2,500 acres) more throughout the decade. ILSAR developed a set of tests and evaluation standards, which the company refers to as its “standard of excellence” that help it track, monitor, and nurse the truffle lifecycle, maintaining ideal conditions at every step.

    To date, only 15% of truffle cultivation endeavors successfully produce a dependable yield, a process that takes between five and eight years.,00.html

  12. #252
    Welcome to the Great Shroom Boom

    We’re living in the age of mushroom coffee, chocolate, jerky, and beer.

    It would be easy to call the ’shroom boom just a trend, but many of these products are simply repackaging the way mushrooms have been revered for their medicinal properties for thousands of years, particularly in East Asia and by indigenous groups throughout the world—only now with millennial-looking branding.

    I’m all for casual foraging, but when it comes to purchasing mushroom products, it’s important to vet the company to understand how their mushrooms are grown and, if they’re wild-harvested, to make sure they’re wild-harvested sustainably and responsibly

    Many have used the pandemic, whether they intended to or not, as a chance to realign their values. Mushrooms may well provide a blueprint for the food industry.

  13. #253
    Mushroom harvesting innovation secures £4m deal

    Craigavon-based Axis Technology & Development has secured a £4m deal to supply 32 harvesting conveyors and 17 mushroom processing units to Canadian mushroom grower Highline Mushrooms.

    Its machinery improves the efficiency of the mushroom harvesting and packing process by over 100%, allowing harvesters to operate at four times their normal output.

  14. #254
    Stella McCartney shows off the world's first clothes made from mushroom leather

    Mylo’s Mycelium Leather is a sustainable alternative to plastic-made artificial leather.

    Stella McCartney is showing off its first set of clothes made from a new form of artificial leather; Mylo’s Unleather, a mycelium leather created by startup Bolt Threads. The material, culled from the root system of fungi, promises to behave, and look, like animal leather, with a fraction of the environmental cost.

    As an animal product, leather is unsuitable for use by some religious groups, as well as vegans and vegetarians. For decades, companies have produced artificial substitutes which can be used for fashion, luggage and surface coverings — including car interiors, furniture and book bindings. But this process has come under greater scrutiny in recent years since most forms of artificial leather are made from oil-derived plastics.

    A number of companies, including McCartney, Adidas, LuluLemon and the French fashion house which owns Saint Laurent, Balenciaga and Gucci, have all signed up with Bolt to use Mylo.

    But where the world of high fashion leads, hopefully the mass-market will follow, and as these companies get used to working with artificial leather, the greater their adoption. That should mean a reduction in the volume of plastic-leather goods — which are frequently very fragile — in favor of something sturdier, but also guilt-free.

  15. #255
    Ecovative sees a fungal future for fashion, food and foam packaging and has a fresh $60M to make it

    Part of the money will be used to build out a discovery platform for new materials and new strains in an effort to make Ecovative the Gingko Bioworks of the mushroom business. Another chunk of change will be used to build out a larger production facility for its mushroom production.

    The Gingko analogy may not be that much of a stretch. Using its platform for manufacturing and deep knowledge of fungi, Ecovative has already spun up a food company called Atlast, which raised $7 million to begin building a fake meat empire on the back of a mushroom-made bacon substitute.

    Ecovative Raises $60 Million as Startup Utilizes Mushrooms Across Multiple Business Types
    The race for fashion’s leather alternatives heats up

  16. #256
    Mushroom Cups Intl. - Mushroom Infused Organic Coffee Review

    The Mushroom Infused Organic coffee is unique. It is small and compact when it comes to storing it in your kitchen, but it is also quick and easy to make. When tasting it; it tastes like normal coffee, but when the after taste kicks in you can taste the mushroom specifically shiitake.

  17. #257
    Merlin Sheldrake: 'Fungi are metabolic wizards - they can explore, scavenge and salvage ingeniously'

    The biologist and writer shares an extract from his book Entangled Life.

    The ability of fungi to prosper in such a variety of habitats depends on their diverse metabolic abilities. Metabolism is the art of chemical transformation. Fungi are metabolic wizards and can explore, scavenge and salvage ingeniously, their abilities rivalled only by bacteria.

    Using cocktails of potent enzymes and acids, fungi can break down some of the most stubborn substances on the planet, from lignin, wood’s toughest component, to rock, crude oil, polyurethane plastics and the explosive TNT. Few environments are too extreme.

    Fungi produce around fifty megatonnes of spores each year – equivalent to the weight of 500,000 blue whales – making them the largest source of living particles in the air. Spores are found in clouds and influence the weather by triggering the formation of the water droplets that form rain, and ice crystals that form snow, sleet and hail.

    The best estimate suggests that there are between 2.2 and 3.8 million species of fungi in the world – six to ten times the estimated number of plant species – meaning that a mere 6 per cent of all fungal species have been described.

    We are only just beginning to understand the intricacies and sophistications of fungal lives

  18. #258
    Plastics bags made from mushroom waste

    A consortium of European research institutes has developed plastics bags, soap and food, all made from mushroom waste. The European FungusChain project is financed by the European Commission, bringing together 16 partners from 10 European countries.

    The project has focused on establishing a new biorefinery concept in order to extract molecules in four steps: cold extraction, microwave-assisted extraction, pressurised water extraction and anaerobic digestion.

  19. #259
    New Robotic Mechanism Developed for Picking and Trimming Button Mushrooms

    While hand-picking mushrooms, a picker initially finds a mature mushroom and separates it with one hand, normally with the help of three fingers.

    Additionally, a knife in the other hand of the picker helps eliminate the stipe end. At times, the picker keeps waiting until he gets two or three mushrooms in hand and cuts them one by one. Eventually, the mushroom is placed in a collection box. A robotic mechanism had to realize a comparable picking process.

    The robotic mushroom-picking mechanism developed by the researchers contained a mushroom stipe-trimming end-effector, a picking “end-effector” with a bending motion, an electro-pneumatic control system, and a “4-degree-of-freedom positioning” end-effector for moving the picking end-effector. A laboratory-scale prototype was fabricated by the researchers to validate the mechanism’s performance.

    The researchers employed a suction cup mechanism to latch onto mushrooms and performed bruise tests on the mushroom caps to examine the impact of air pressure and acting time of the suction cup.

    The findings, published recently in the Transactions of the American Society of Agricultural and Biological Engineers journal, showed that the picking end-effector was positioned successfully to the target locations, and at the first pick, its success rate was 90%, which increased up to 94.2% after the second pick.

    The scientists noted that as a whole, the trimming end-effector realized a success rate of 97%. The bruise tests showed that the air pressure was the principal factor that impacted the bruise level than the suction-cup acting time, and an improved suction cup might help decrease the bruise damage.

    The laboratory test findings denoted that the developed picking mechanism can be applied for automatic mushroom harvesting.

  20. #260
    Paul Stamets on Seven Mycoattractant and Mycopesticide Patents released to Commons!

    Paul Stamets happily announces the expiration of 7 U.S. patents on MycoAttractants and Mycopesticides that could be a game changer by offering a nature-based solution. He shows you the first step in creating a pre-sporulating (pre-conidial) master culture.

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