Mushroom Production


Mushroom Production

Mushroom Production
 
Course Code BHT310
Qualification Statement of Attainment
Payment Options Upfront & Payment Plans
Delivery Online & Correspondence
Duration 100 Hours

 
Course Information

Become a Mushroom Growing Expert

There are many different types of mushrooms. To understand the culture of one, gives you a head start on understanding others. In this 100 hour course, you will focus on the most widely cultivated mushroom (ie. Agaricus). If your interests are wider than this, all is not lost. This course does provide a valuable introduction to a much wider range of mushrooms; and caqn be used as a starting point for growing any of these as well. The school has excellent and rare resources relating to growing a wide range of edible fungi; and can help set students on the right course for growing species beyond just Agaricus.

Lesson Structure:

There are 8 lessons in this course:

  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

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.

Aims:

Classify different varieties of fungi which are commonly eaten

  • Determine the techniques used in the culture of edible mushrooms
  • Explain the harvesting of a mushroom crop
  • Explain the post-harvest treatment of a mushroom crop
  • Explain marketing strategies for mushroom
  • Compare the culture of a range of different commercially cultiuvated mushoom species from around the world

What you will 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 different genra of edible fungi; including Agaricus
  • Describe an appropriate compost for growing of Agaricus bisporus
  • Explain how spawn is produced for different genra of edible fungi
  • Explain the use of casing in mushroom production
  • Compare different methods of growing edible fungi, in your country, including where appropriate:
    • Outdoor beds
    • In Caves
    • In buildings
    • In trays
    • In bags
    • In troughs
  • Describe different pests and diseases of mushrooms
  • Describe appropriate control methods for 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 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).

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Finance options

If you are an Irish citizen you may be eligible to receive financial support, meaning you can defer payment of your course fees. Additionally, if you are a resident of Ireland, you may also be eligible to receive a student grant under the Student Grant Scheme

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How will this course advance my career?

Learning Cloud programs have been developed in response to industry demand and are specifically designed to equip graduates with work-ready skills. Each participant will be trained and assessed in theory and in practical tasks and Real-world exercises are used throughout the program.

Studies prove, time and again, that college-educated workers earn more than those with only a high school qualification. College graduates often enjoy additional benefits, including greater job opportunities and promotions. Though the proof for greater earning potential exists, some might wonder whether the cost of the education warrants the overall expense in the long run.

College Graduate vs. Non-Graduate Earnings

The National Centre for Education Statistics (NCES) analyses employee earnings data biennially, according to education level. Findings indicate that workers with a qualification earn significantly more than those without. Since the mid-1980s, education has played a large part in potential wages, with bachelor's degree holders taking home an average of 66% more than those with only a high school diploma do. While college-educated workers' wages have increased over the past two decades, those with only a high school education have seen decreases in annual salaries in the same time period (nces.ed.gov).

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