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| report [2019/06/25 14:06] – [2.2 Presentation of Oyster mushroom and its growing process] team3 | report [2019/06/25 14:10] (current) – [2.1 Introduction] team3 | ||
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| In the State of the art, the natural growing process of mushroom is going to be discussed, along with the different existing solutions, for industrial and individual purposes. | In the State of the art, the natural growing process of mushroom is going to be discussed, along with the different existing solutions, for industrial and individual purposes. | ||
| - | The state of the art refers to the highest level of general development, | + | The state of the art refers to the highest level of general development, |
| - | By gaining a deeper understanding of not only the cultivation process but also the market allows detailed analysis of potential gaps in the market leading to a particular niche to be capitalized | + | By gaining a deeper understanding of not only the cultivation process but also the market allows detailed analysis of potential gaps in the market leading to a particular niche to be capitalised |
| The primary goal of a mushroom farm is to produce a consistent yield of mushrooms to be sold on the market. The goal of this report is to investigate the feasibility of creating a business surrounded by the idea of growing mushrooms using coffee waste. The output of the business needs to be investigated through market research, however the vision of the business is clear. To connect people back to their food through sustainable food production. This will either be done by creating a sustainable mushroom farm that supports the local economy, local environment and local people, or by creating a service that allows people to learn and grow their own mushrooms at home, thereby reconnecting them with the food they eat and how it is produced. | The primary goal of a mushroom farm is to produce a consistent yield of mushrooms to be sold on the market. The goal of this report is to investigate the feasibility of creating a business surrounded by the idea of growing mushrooms using coffee waste. The output of the business needs to be investigated through market research, however the vision of the business is clear. To connect people back to their food through sustainable food production. This will either be done by creating a sustainable mushroom farm that supports the local economy, local environment and local people, or by creating a service that allows people to learn and grow their own mushrooms at home, thereby reconnecting them with the food they eat and how it is produced. | ||
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| Mycelium continually breaks down food using an enzyme. These chemical enzymes contain antimicrobial compounds which create a protective barrier around the mycelial network. Fungi digests externally and then absorbs nutrients that have been broken down into its body. These enzymes break down food like lignin and cellulose (both found in coffee) into simple sugars which are used for continued mycelial growth. This is know as the colonisation of mycelium or the incubation period after inoculation has occurred [(Fungially)] | Mycelium continually breaks down food using an enzyme. These chemical enzymes contain antimicrobial compounds which create a protective barrier around the mycelial network. Fungi digests externally and then absorbs nutrients that have been broken down into its body. These enzymes break down food like lignin and cellulose (both found in coffee) into simple sugars which are used for continued mycelial growth. This is know as the colonisation of mycelium or the incubation period after inoculation has occurred [(Fungially)] | ||
| It is crucial to have a solid understanding of mycelium because this is what mushrooms fruit from. Without healthy cultivation of mycelium, fruiting of the mushrooms will not occur. A mushroom farm firstly needs to cultivate mycelium and then through the maintenance of the right conditions (high moisture, high oxygen and the right temperature) will cause mushrooms to grow. Paying close attention to the health and growth of mycelium will help to achieve bigger yields. | It is crucial to have a solid understanding of mycelium because this is what mushrooms fruit from. Without healthy cultivation of mycelium, fruiting of the mushrooms will not occur. A mushroom farm firstly needs to cultivate mycelium and then through the maintenance of the right conditions (high moisture, high oxygen and the right temperature) will cause mushrooms to grow. Paying close attention to the health and growth of mycelium will help to achieve bigger yields. | ||
| - | Mycelium needs to be cultured in a petri dish, this single petri dish is the starting point to produce large quantities of mushrooms. Different strains can be cultured to meet the needs of the growing. After the mycelium has been fully colonised and the right conditions are met for fruiting to occur, mushrooms will mature within a week. At this point, they are ready for harvesting. Each cake of block of colonised mycelium will produce between 3 to 4 flushes of mushrooms. After the 3rd or 4th flush of mushrooms, the remaining mycelium can be recycled by adding more substrate (food) and allowing it to colonise again so fruiting can occur. The Consistency of all these methods is the key to success [(Fungially)] | + | Mycelium needs to be cultured in a petri dish, this single petri dish is the starting point to produce large quantities of mushrooms. Different strains can be cultured to meet the needs of the growing. After the mycelium has been fully colonised and the right conditions are met for fruiting to occur, mushrooms will mature within a week. At this point, they are ready for harvesting. Each cake of block of colonised mycelium will produce between 3 to 4 flushes of mushrooms. After the 3rd or 4th flush of mushrooms, the remaining mycelium can be recycled by adding more substrate (food) and allowing it to colonise again so fruiting can occur. The Consistency of all these methods is the key to success [(Fungially)]. |
| **Growing Mushrooms in coffee.** | **Growing Mushrooms in coffee.** | ||
