Mushrooms
Mushroom GAPs Audit and FSMA Resources
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Featured Articles
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ArticlesMushroom GAPs Audit and FSMA Resources
This article lists the information and resources needed to meet Good Agricultural Practices (GAPs) and Food Safety Modernization Act (FSMA) standards specific for the mushroom industry. -
ArticlesBasic Procedures for Agaricus Mushroom Growing
In spite of some articles that say mushrooms can be grown in any dark hole or building, successful commercial mushroom growing requires special houses equipped with ventilation systems. -
ArticlesWhat is a Disinfectant or Sanitizer?
Since mushroom growers often refer to disinfectants and sanitizers interchangeably, which is understandable, let's clarify some terms. -
ArticlesSciarid Fly in Commercial Mushroom Production
Sciarid flies, Lycoriella mali, have been the most devastating insect in the Pennsylvania mushroom industry, at least since September of 1979. -
ArticlesSeeding Substrate and Management of Growing Agaricus Bisporus
This article provides basic information on seeding substrate and management of the vegetative stage of growing the commercial mushroom, Agaricus bisporus. -
ArticlesNematodes in Commercial Mushroom Production
Parasitic and saprophytic species of nematodes associated with commercial mushroom growing are routine inhabitants of most agricultural soils. -
ArticlesImpact of the Mushroom Industry on the Environment
Growers must use the mushroom's ability to consume organic materials discarded by man, to help control pollution in modern society. -
ArticlesBacterial Blotch Disease
Bacterial blotch may be endemic on mushroom farms, damaging mushroom quality and posing a potential yield loss. -
ArticlesGreen Mold of Mushrooms
Green mold is characterized by dense white mycelial growth followed by extensive green sporulation of the fungus. -
ArticlesGrowing Mushrooms - Microbial Activity in Substrate
To begin a review about Phase II composting first we should think about the organism we are trying to grow and why it has such a finicky food source. -
ArticlesSpent Mushroom Substrate
Spent mushroom substrate is the soil-like material remaining after a crop of mushrooms. Spent substrate is high in organic matter making it desirable for use as a soil amendment or soil conditioner. -
ArticlesSpawning to Casing in Commercial Mushroom Production
This article is an updated revision from a chapter originally published in the Penn State Handbook for Commercial Mushroom Growers (Wuest & Bengston 1982). -
ArticlesIPM in Mushroom Production: Exclusion Techniques for Pest Control
Exclusion prevents the entrance of pest organisms into new rooms and their escape from older ones. The latter should not be underestimated. -
ArticlesSubstrate Preparation for White Button Mushrooms
A few practical tips on Phase I and Phase II substrate (compost), and the substrate preparation (composting) process, and formulating mushroom compost. -
ArticlesWhere can I use What Disinfectants in Mushroom Production?
Food contact surfaces are different than general sanitation (GS) areas on a mushroom farm and may not necessarily be approved for use on any FCS. -
ArticlesVerticillium Dry Bubble
This article is designed to be a constructive review of Verticillium Dry Bubble, the most common fungal disease of the commercial mushroom Agaricus bisporus. -
ArticlesSix Steps to Mushroom Farming
Mushroom farming consists of six steps, and although the divisions are somewhat arbitrary, these steps identify what is needed to form a production system. -
ArticlesCultivation of Oyster Mushrooms
Oyster mushroom production is on the increase in the United States. This article details the cultivation of oyster mushrooms from spawn to postharvest handling and marketing. -
ArticlesImpact of FDA Produce Safety Standards on Mushroom Substrate Composting
Under the Food Safety Modernization Act (FSMA), mushroom producers must recognize potential food safety hazards in their operations and establish control measures to prevent them from occurring.
Common Problems
- Articles
Sciarid Fly in Commercial Mushroom Production
Sciarid flies, Lycoriella mali, have been the most devastating insect in the Pennsylvania mushroom industry, at least since September of 1979. - Articles
Bacterial Blotch Disease
Bacterial blotch may be endemic on mushroom farms, damaging mushroom quality and posing a potential yield loss. - Articles
Green Mold of Mushrooms
Green mold is characterized by dense white mycelial growth followed by extensive green sporulation of the fungus. - Articles
Verticillium Dry Bubble
This article is designed to be a constructive review of Verticillium Dry Bubble, the most common fungal disease of the commercial mushroom Agaricus bisporus.
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Growing mushrooms can be an exciting task, but it is also one that requires time, investment, and proper management. With Penn State Extension, learn all there is to know about mushroom production. Find educational resources on managing substrates and controlling pests and diseases. In addition, access tips on how to manage and market your mushroom business.
Mushroom Production in Pennsylvania
With a long tradition of mushroom growing, the state of Pennsylvania is currently the main mushroom producer in the United States. According to the PA Department of Agriculture, the state accounts for an annual production of over 435 million pounds, valuing more than $440.7 million yearly. More to that, almost two-thirds of the white button mushrooms consumed in the US come from farms located in the Commonwealth.
Currently, there are 68 Pennsylvania-based mushroom farms, with the largest concentration in the Southeastern region. The mushroom farming community is an important local economic factor that contributes approximately $2.7 billion, including taxes, sales, and farm employment.
Types of Mushrooms
While there are approximately 300 edible mushroom species, only 30 have been domesticated. Button mushrooms are by far the most popular type in the US. They include three main varieties – white button, cremini, and portabella – depending on the time of harvest and degree of maturity. The mushrooms that first appear are known as white buttons. As they grow and develop a brown tint, they are categorized as cremini. The fully grown mushrooms are called portobello.
Other common commercially produced mushroom types include shiitake, enoki, and oyster. If you are curious to discover how to grow shiitake mushrooms, join Penn State Extension’s hands-on Mushroom Growers School. Topics covered include tree selection, stacking, fruiting, as well as marketing and business planning.
Starting a Commercial Mushroom Farm
While each type of mushroom has its own specific growing needs, there are three basic parts that you will need to start a farm – a laboratory, preparation area, and grow room.
In general, there are six main steps to mushroom farming – making a compost, pasteurizing and conditioning the compost, spawning, casing, pinning, and cropping. To begin the process of growing mushrooms, you will need a spawn to start the culture and a substrate (growing medium) such as hay, corn cobs, and straw.
Each production cycle takes about 14 weeks to complete with an expected yield of up to 8 pounds per square foot. The final yield typically depends on production factors such as monitoring and controlling mushroom pests and diseases, temperature, and humidity.
Penn State Extension provides a number of valuable resources and workshops for aspiring producers. Learn more about running a successful farm with the Mushroom Short Course and access technical information on mushroom diseases, pest management, and composting with the Handbook for Commercial Mushroom Growers.
