Difference between higher and lower crayfish. Class Crustaceans. Daphnia, or water fleas

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If you want to grow oyster mushrooms in small volumes up to 200 - 300 kg per month, then most likely you have already read a sufficient number of articles and watched videos about how to steam raw materials.

According to the tradition among mushroom growers, compost is called a substrate for champignons, but the substance on which oyster mushrooms grow is called a substrate. Although in Turkey, for example, both are called compost.

How to process the substrate at home?

They write on websites and on YouTube that everything is simple: pour boiling water over the components you have on hand, let them sit for 5-8-12 hours (recommendations vary greatly) and you can make mushroom bags.
Moreover, any raw material for oyster mushroom substrate is recommended: vegetable and not so much - leaves, cardboard, shavings, sawdust. Mycelium will not grow at home on such mixtures.
Boiling the substrate, which is also called boiling straw or husks, also does not eliminate defects.

Quite the contrary: if the raw material is boiled, then some of the spores not only survive, but also receive thermal activation - after cooling, they swell and grow faster and more aggressively than other spores.

On the right in the picture: an example of how NOT to steam.

You can take my word for it, or do everything as you read on the Internet, and see for yourself: in the first month, maximum two, the blocks will be overgrown. It may be bad, slow, with spots, but they will happen. Then the marriage will become 100%.

It is advisable to understand one simple thing: oyster mushrooms absolutely do not care how many kilograms of mushrooms you are going to grow per month.

Whether it’s 100 kg or 2 tons, the mycelium can develop well only if the blocks are prepared correctly.

What is the best substrate composition for oyster mushrooms?

Comparison of substrate from straw and sunflower husks

At home, it is easiest to grow on the husk. There are fewer mold spores and bacteria in it, the husks are easier to process - twice as fast in time, easier to pack into bags.

On sunflower husks, primordia appear 2-4 days earlier; the nutritional value in it is higher than in straw.

Why you don’t need to add chalk and gypsum, read the section “How to reduce humidity?”

What happens during heat treatment of raw materials.

We need to destroy competitors of oyster mushroom mycelium: mold spores and bacteria.

They are covered with a thick shell and die at a temperature of at least 121 degrees for 40 minutes. Therefore, when pouring boiling water (or hot 85-90 degree water) over straw or husks, we only get rid of those spores that swelled or hatched from the shell at the time of heating.

The rest, not swollen spores, germinate simultaneously with the mycelium, and can be a significant competitor to it. In addition, the longer you grow oyster mushrooms at home, the higher the likelihood of the accumulation of a specific bacterial background.
Spores remain on polypropylene bags for raw materials and in the steaming container, which form new forms that are more resistant to heat treatment.

Three to four months after the start of work, this processing of raw materials begins to fail: defects appear. At first these may be yellow spots of ungrowth, and the yield on such blocks is reduced. Then “zelenka” appears - this is how mushroom growers call the Trichoderma mold, for the color of its mature spores. After 5-6 months, 100% of the bags will be damaged.

Especially if you don’t have a “clean room” for sowing (seeding) mycelium.
Again, from the “tips” in the video, beginners become confident that they can stuff bags almost on the street.

That, supposedly, if it is well steamed, then spores will not germinate in it.

The photo on the left is a screenshot from such a video. As you can see, everything happens in the yard. The steamed straw lies next to the hammering table. The mycelium is poured from the jar into a measuring container in the same place.

In this video it’s winter, which means there aren’t very many mold spores in the air. And perhaps, for a couple of months, this “teacher” will be able to work without marriage.

But, if you do not treat all the equipment and the room (in this case, the shed) where the substrate is packed with chemicals, after a few months exactly those spores that are most dangerous for oyster mushrooms will begin to accumulate there.

Due to the constant humidity in the place where sowing takes place, a large number of spores are in the stage of swelling and germination. Their number is constantly increasing; if blocks are constantly filled, new colonies appear. Therefore, when they fall into the steamed mass on the hammering table, they germinate along with the oyster mushroom mycelium.

After all, the plant composition suits them, and the pH and humidity also suit them.

When germinating, the hyphae of spores and mycelium release certain substances that inhibit the growth of competitors, but who will win this fight depends on many factors.

The most important of them are:

— number of viable spores. They, as I wrote above, accumulate over time and will certainly cause defects if you do not carry out constant sanitation of the sowing room.

—Substrate pH.
With small production volumes, almost no one controls alkalinity. If there is no defect when the batch becomes overgrown, then most likely the pH is fine.

But when greens (trichoderma) appear in the bags, it is necessary to purchase a pH meter and measure the alkalinity of the finished substrate before stuffing.
Alkalinity should be between 7.8 and 8.2. If it is lower, add lime or soda ash during processing. More details - link at the bottom of this article.

— composition of raw materials. The best results at home are obtained from sunflower husks. There are much fewer competitors in it than in straw, so it takes less time to process the husk - 3 hours. And straw - at least 6 hours.
And the yield of mushrooms is higher than on straw alone, to which it is necessary to add legume hay to increase the yield.
Do not trust “experienced mushroom pickers” who claim that the mixture can be made from just about anything: sawdust, leaves, tops, paper are not suitable for production, especially at home! After all, you do not have equipment capable of qualitatively processing these materials, heating them to 120 degrees - this is only possible with sterilization, using autoclaves, or at least atmospheric.

Consumption of straw and husk for oyster mushroom substrate

Vegetable dry mixtures increase by 2.5 - 3 times when soaked. This depends on the hygroscopicity of the mass and its initial moisture content.

From one kilogram of dry sunflower husk, straw, hay, you can get from two and a half to three kilograms of finished steamed mass. In other words, to make 10 mushroom blocks weighing 10 kg each, you need from 25 to 30 kg of dry straw (or its mixture with hay) or husks. Plus three kilograms of mycelium (if you add 3%)

Soaking husks or straw should be carried out not only so that the raw material gains moisture, but also for the spores to swell and begin to grow. Therefore, simply adding water and sowing immediately, without heating, is not an option at all. The spores will be active and will germinate along with the mycelium, the bag will be covered with greenery within 3-4 days.
Soak before heat treatment for at least 8 and no more than 12 hours, for more details see the article* (link at the bottom of the page).

How to make mushroom blocks without defects.

1. Heat treatment of raw materials must be carried out using the hydrothermal method.
Here* (link below) the technology is described in detail. Important follow all recommendations from the article, as they are equally important.
If you don’t have enough mycelium, or the bags run out, but the steamed husk is still left, you will have to throw it away. You can’t steam it again!

2. The time required for processing does not depend on the volume of the container.

3. The tank, barrel or bathtub in which the heat treatment is carried out must be completely covered (the lid of the tank as well) with foam plastic or foil-coated glass wool.
If the container is not insulated, then near the walls the raw material will cool faster, some of it will not warm up, and the likelihood of defects will increase sharply.

So much substrate comes out of a two-hundred-liter barrel that it is enough for 5, maximum 6 mushroom blocks weighing 8.5-9 kg.

4. If you have just started working with oyster mushrooms, you can steam it by pouring hot water.
In this case, it is necessary:

- the water must be at such a temperature that after pouring into the raw materials and mixing, the mass has a temperature of at least 80 degrees;
- the container is insulated - this is necessary for high-quality heating of the entire husk and so that the temperature does not drop during heat treatment;
- Keep sunflower husks at this temperature for at least 4 hours. I don’t recommend this method at all with straw.
— after removing the steamed mass, the barrel (steaming tank) must be washed clean water and treat with a bleach solution (100 g per 1 liter of water).

But this method is ONLY possible! if there is a special room for stuffing substrate mushroom blocks - a clean zone or also called (packing area). It must be constantly treated to kill mold spores and bacteria.

And unfortunately, even a clean area does not guarantee that by simply pouring hot water over the raw materials you will be able to avoid green spots, spots of ungrowth, and bacterial contamination.

If this happens, you will have to switch to hydrothermal.

Details about seeding, how to prepare mushroom blocks, knead the mycelium, stuff plastic bags, make cuts - read.

“Dear editors!

I sincerely thank you for such a useful and people need newspaper. For a simple rural worker she is an indispensable adviser. I wish you creative success and prosperity.

And I also have this question for you. I heard that oyster mushrooms can be grown on ordinary bales of straw, which are first kept in water for some time. Tell us more about this technology.

Valery Pavlovich Nedelko,Chernivtsi"

Dear Valery Pavlovich! We thank you for your kind words and love for our newspaper. We will be happy to consider a topic that interests you.

Growing oyster mushrooms on straw bales

Indeed, there is a way to grow oyster mushrooms on straw bales. And in fact, it is initially soaked - “fermented”.

Why is this being done? The fact is that oyster mushroom mycelium is very sensitive and when inoculating the mycelium during classical cultivation on straw bales (even if it perfect quality), i.e. Simply by pouring water, the mycelium may be damaged by mold fungi. To cope with this, we developed new way: A bale of straw is subjected to anaerobic fermentation, similar to what happens when sauerkraut is sauerkraut. During the fermentation process, microorganisms create an acidic environment. In this environment, unwanted fungi and bacteria cannot exist, but this does not apply to oyster mushrooms. Its mycelium can spread in fermented (fermented) straw, dominating competing organisms.

For this method, any straw of cereal crops is used: winter and spring wheat, barley, oats, rice. The main thing is that it is not treated with antifungal agents or herbicides.

So, it is important to initially decide what type you want to grow: gray-blue oyster mushrooms, with dense flesh, or light brown, more delicate ones. It is also important to plan the timing of harvest. Best time The mycelium of summer oyster mushrooms is formed in May and June, and winter oyster mushrooms - from July to September.

Straw fermentation process

To obtain straw that does not contain unnecessary microorganisms, we subject the bale to a fermentation procedure before grafting. Next, we completely immerse it in water for several weeks. Do not allow the bale to come into contact with oxygen. Therefore, it is necessary to use a large container (a rain barrel or an old bathtub). To prevent the straw from floating, install a weight.

Constructing a container

You can build a large box under the container, which is lined with durable plastic film, or wrap a bale of straw in a fairly thick (at least 0.2 mm) film.

You will need a rectangular piece of film at least 2.5 m long. The bale is laid on straw and all four corners are folded at the top. To fill the briquette with water and allow the gases formed during fermentation to escape, a hole must be left on top.

You can, for example, tighten the corners of the film around a short and wide plastic tube. Tie the entire structure thoroughly and tightly so that the water pressure does not separate the ends of the film.

Additional stability can be given to this temporary container by wrapping it several times with adhesive tape. Now you can fill the “structure” with water from a hose.

Whatever container you use, it is important to keep the bale covered with water at all times. It must be checked regularly and, if necessary, water must be added immediately.

Straw fermentation process

How quickly the fermentation process ends depends on the temperature. At an average temperature (about 20°C) it will go away in 2 weeks, at 15°C it will last a week longer, and at 10°C it will go on with great difficulty. Of course, you can ferment straw in cool time years, if the container is installed in a room with a constant temperature.

In summer, a semi-shaded location is ideal. In a bale that has been in water for a long time, the straw becomes light yellow in color and has a sour smell.

Now you need to let the water drain for about a day, and then inoculate the mycelium.

Growing oyster mushrooms. Mycelium grafting

It should be noted that in this method it is not worth using oyster mushroom mycelium grown on straw, as it grows poorly. It is better to take planting mycelium grown on wheat grains.

They planted the mycelium, wrapped it in film, pierced it with a pitchfork

To inoculate mycelium, you need to use a sharp peg to make holes (15-20 cm deep) on the top and side surfaces of the bale. Then add seed into these holes (2-3 tablespoons of planting mycelium). Cover the holes with straw. In this case, it is necessary to maintain cleanliness and disturb the sensitive mycelium as little as possible. The remaining grains are scattered over the straw.

Freshly grafted bales are wrapped in plastic film, in which about two dozen holes are made using a fork.

During the growth of oyster mushroom, the film interferes with ventilation, resulting in an increase in the content carbon dioxide secreted by the mycelium, and in this environment the mushrooms develop better. In addition, the film protects the bale from rain and prevents rapid drying.

Temperature

In order for the mycelium to grow quickly in the straw, the temperature should not be lower than 15°C. It is better if it is from 20 to 25°C. However, the temperature in the straw bale should not exceed 30°C, otherwise the mycelium will die. In a shady place the bale is unlikely to get as hot.

The temperature can be monitored using a thermometer. If necessary, you can remove the film for a while until the temperature is below 30°C. Depending on the temperature, after 3-5 weeks the straw bale will become overgrown with oyster mushroom mycelium.

Ripening and harvesting

Now the bale needs to be moved to its permanent location. Or you can leave it here. The film must be removed. During prolonged rainy weather, you can cover the bale with perforated film or build a simple canopy. In dry weather, the surface of the straw must be constantly slightly moistened, otherwise small mushrooms may dry out. No more than 1 liter of water is poured onto a straw bale at a time.

Depending on the weather and temperature, after 2-3 weeks the first small fungi appear. About 10 days pass and they reach harvest ripeness. It is best to pick mushrooms when the edges of their caps reach horizontal position. Most often, oyster mushrooms grow in bushes.

When most of When the specimens are ripe, the entire bush is carefully torn off. Over the next 2-3 months, if the temperature remains suitable for of this type mushrooms, followed by several waves of ripening of oyster mushrooms.

Oyster mushroom culture is quite frost-resistant. In winter, oyster mushrooms can bear fruit until December inclusive, without requiring heating.

An exhausted bale of straw crumbles. This straw can be used in the garden for loosening. From one bale of straw you can get 4-5 kg ​​of mushrooms.

Possible mistakes when growing oyster mushrooms

• Oyster mushroom cultivation may end complete collapse, if a bale of hay is flooded with water.
• Prolonged rainfall is also a cause of failure if the bale is not properly protected.
• If instead of white mycelium you find green, red or yellow threads, it means that mold fungi have settled here. The cause may be insufficient cleanliness of the work, contaminated straw, improper fermentation or sterilization. Severely affected substrate must be destroyed.
• When growing oyster mushrooms on hay bales, dung beetles may appear first, but the oyster mushroom mycelium usually overcomes them.
• Oyster mushroom almost does not suffer from worms, unless it is allowed to overripe.
• Slugs pose a great danger: they can destroy small mushrooms overnight with virtually no residue. Therefore, the place where the bales are located must be fenced in the form of a ring of wood ash or small sawdust. The long-known “beer traps” can serve well.
• Mice love planting mycelium and deftly pull out tasty grains with mycelium from freshly grafted straw bales. So you need to set mousetraps in a timely manner.
• If oyster mushrooms grown indoors have disproportionately long legs, there is a lack of air or light - perhaps both.

Dear Valery Pavlovich and all our readers! Growing at home has now become very popular. And the method that we described in this issue of the newspaper will certainly be of interest to many. As for the results, they will always be successful if you do business with great desire, love and good thoughts.

Andrey Pashkovsky

The most profitable thing is to grow champignons in the village when you have your own farm and pets. Useful product farms are sawdust and manure. Using these resources, you can significantly minimize production costs. In other cases, you need to think about the possibilities of purchasing much-needed raw materials, and given the high demand, it can sometimes be difficult to get several tons of manure. However, if you wish, you can find suitable inexpensive sources. By the way, farmers who start such a business are entitled to good subsidies from the state.

In addition to the premises and raw materials, you will need equipment, especially if you plan to produce compost yourself. After all, loading 20 tons of compost manually is unlikely to be possible. You must have a tractor necessary equipment and workers to service the champignon farm.

Sawdust as an alternative to straw

Champignons grow on a specially prepared substrate. The yield largely depends on the quality of its preparation. The two main components of the substrate are manure and straw. They are used in a 1:1 ratio. You can use sawdust instead of straw. This is done extremely rarely, but in last years this method is becoming increasingly popular.

If there is a woodworking shop next to the farm, then getting sawdust is much easier and cheaper than straw. But there is very important point: Wood waste should only be from hardwood. Considering that a sawmill usually saws everything and does not separate the sawdust, it is more correct to purchase raw materials from coniferous trees.

Over the long years of his development, man has learned to use not only the gifts provided by nature, but also his own plants. In addition to vegetables and fruits, you can grow your own mushrooms. Growing oyster mushrooms on straw is a process that does not require human expenses large quantity effort. Anyone can cope with this, the main thing is to follow the established rules and not deviate from the algorithm.

Preparing straw for oyster mushrooms

Preparing the straw is the first step to growing mushrooms at home. This stage is fundamental for the further proper development of oyster mushrooms. Therefore it is necessary to comply following conditions to be satisfied with the result:

1. The straw is prepared in a place where there is no animal hair, dust or other dirt. Otherwise, the process will be disrupted, which will negatively affect the germinating oyster mushrooms.
2. Before processing straw, it is necessary to degrease the area where the material will be harvested. An alcohol solution is used for this. 5 hours after the procedure, treatment can begin.
3. The day before processing the straw, the entire room is cleared of accumulated dust, and it is recommended to use only tap water without adding household chemicals.

Purification by fermentation

Straw cleaning by fermentation is carried out in several stages:

1. The straw is placed in boiling water until the liquid cools completely.
2. Re-immerse in boiling water and leave the straw in the liquid for 8-9 hours.
3. Dry the straw on clean sheets paper within 3 days. A warm room with regular ventilation is suitable for this.
4. By keeping the straw in a fermented medium for a long time, bacteria are removed from its surface, which can cause mold to appear on growing oyster mushrooms.

Straw pasteurization

Pasteurization requires straw, chopped into small pieces that do not exceed 7 cm in length. Material of this size will be convenient for pasteurization, and oyster mushrooms will appear on it much faster. Algorithm for processing dry stems:

1. Bring water to a boil in a deep saucepan. The amount of water must be taken based on the calculation: 1 liter per cube of straw with a volume of 10 cm.
2. As soon as it starts to boil, you need to reduce the heat. In this case, you need to maintain the water temperature at 72 - 75 C.
3. The straw is placed in a net so that during pasteurization it does not fall apart in the pan. Dry stems are placed in a saucepan for 50 minutes, then turn off the heat.
4. After 20 minutes, the straw is taken out and placed on dry, clean paper, cooled to room temperature. Then the material is laid out on new sheets and waited until completely dry.

Cold incubation

It's more quick way straw processing:

1. The straw is washed and then placed in clean water room temperature.
2. The material is taken out and placed on napkins to drain.
3. After half an hour, transfer it to a fabric bag. Crushed mycelium is evenly scattered onto the straw. Film is wound over the top.
4. The bag is placed in a room with a constant temperature of 4 – 6 C.

The condition of the straw should be checked regularly. As soon as a white coating appears, it is removed for a day in a warmer room, without clearing the poured mycelium.

Disinfection with hydrogen peroxide

This method is a shortened, but no less effective version of the previous one:

1. The straw is placed in water for 30 minutes, after which it is left on a napkin for 1 hour.
2. The material is sprinkled with mycelium and left in a well-ventilated room for 3 hours.
3. Hydrogen peroxide and water are diluted in a saucepan in a 1:1 ratio. Straw, cleared of mycelium, is placed in the solution for 4 hours.
4. After this, the straw is dried for 2 days, with mycelium evenly sprinkled on top.

Other sterilization options

To speed up the pasteurization process, you can replace the water bath with a simple one in diluted hydrogen peroxide. Hydrogen peroxide is diluted in a 1:1 ratio, and purified hay is added to the solution. The straw should be kept in the prepared liquid for at least 3 hours, and then dried in a well-ventilated area.

Growing oyster mushrooms on straw takes up to 2 months. If all conditions are met, by this time the first fruits will appear, ready for consumption. Mushroom development takes place in a windowless room with a constant temperature.

Temperature

A prerequisite for growing oyster mushrooms is maintaining a constant temperature in the room. Depending on how many weeks have passed since the preparation for growing the mushroom began, different degrees are required:

• In the first week, you need to keep the germinating mushrooms in a cool room. An extension, basement or barn with 7-10 degrees of heat is suitable;
• During the second week of cultivation, it is necessary to increase the room temperature to 12-13°C. This temperature is maintained until white thin shoots appear;
• after the transformation, the bag with the harvested straw is transferred to a warmer room with average temperature 18-20°C. The mushrooms should remain there for 3 weeks.

Important! It is necessary to maintain high humidity in the room. Then the process of growing oyster mushrooms will speed up.

Sowing mycelium

The mycelium is placed in the straw prepared in advance, following the algorithm:

1. A ten-centimeter layer of straw is placed at the bottom of the prepared bag.
2. The mycelium is thrown on top so that the white layer is noticeable.
3. Straw is placed on top, the layer height is about 5-7 cm.
4. The same amount of mycelium is poured.
5. These steps are repeated until the entire bag is filled with seedlings. The more abundantly the white preparation for growing oyster mushrooms is poured, the better the harvest will be.

Advice! Before planting mycelium, it is recommended to wash your hands thoroughly. Otherwise, there is a high risk of harmful bacteria or viruses entering the seedlings, which will negatively affect the development of fungi.

Mushroom care

Oyster mushrooms are unpretentious mushrooms, so they do not require special care from the owner during cultivation:

• the prepared bags with straw are installed vertically at a distance of 30-35 cm from each other. In the future, you should not move them, otherwise there is a high risk of destruction of the mycelium or young seedlings;
• In the room it is necessary to maintain normal lighting - about 5 W/sq. m;
• In the first 2 months of cultivation, it is necessary to spray the mushrooms daily from a sprayer, directing the stream to the lower part of the caps. It is better to take water purified using a filter, but not boiled. Sometimes fertilizers or inorganic compounds can be added to the liquid.

Advice! Before each interaction with seedlings, you must wash your hands. Then the oyster mushrooms will grow big and tasty.

Ripening and harvesting

The first harvest, if all growing conditions are met, will appear in 6–7 weeks. The caps will begin to curl upward, indicating they are ready to eat. Diameter of ripe top fruiting body usually reaches 5 cm.

When harvesting for the first time, it is important not to damage the mycelium, then the next mushrooms will grow faster. When cutting a mushroom, you should hold the lower part, then the root system will not be disturbed and will continue to supply nutrients to the next oyster mushrooms.

Common mistakes

When growing mushrooms, the following mistakes are often made that negatively affect the further development of oyster mushrooms:

1. During the first month, air humidity is not measured. Despite the fact that mushrooms will germinate faster in a room with a high concentration of water vapor, it is not recommended to keep bags where this figure is above 75%. A psychometer or hygrometer is used for control.
2. Ignorance of the lowest and most high temperatures, in which the normal cultivation of mushrooms on straw ceases. Despite the fact that oyster mushrooms require low temperature In order for the development process to begin correctly, it is worth following the rules established by scientific breeders temperature regime. The lower limit is + 2°C and the upper limit is + 30°C. If the room temperature goes beyond these marks, then normal development conditions will be disrupted.

In order for the mushrooms to turn out tasty and the result to please the owner, the following growing rules must be followed:

1. It is recommended to regularly clean indoor surfaces using water with a high chlorine content. At high air humidity, the vapors of this chemical element will quickly spread and be absorbed into the straw, and then into the mushrooms.
2. If water appears in the bags, it is necessary to make several slits at the bottom through which it can flow out. Liquid can interfere with the growth of mushrooms, so stagnation must be eliminated as soon as possible.
3. For germination in the first two weeks, you need to choose a place where the sun's rays do not reach. Otherwise, the mycelium will develop incorrectly, which will lead to the appearance of underdeveloped oyster mushrooms.
4. When moving a bag of straw, it is necessary to protect the germinating mushrooms from sunlight and wind. Therefore, it is recommended to do this in evening time, having previously wrapped the seedlings in a thick cloth or thick blanket.

Conclusion

Growing oyster mushrooms on straw is an activity that can take a person several weeks. However, the resulting harvest will repay the efforts and money spent on cultivation.

The number of gardeners who want to grow mushrooms on their plots is growing. For example, oyster mushroom. The agricultural technology for its cultivation is so diverse that, in principle, each of us can harvest a fairly high yield of mushrooms. And the oyster mushroom harvest can be obtained in a shorter time if grown on a straw substrate. To do this you need to have a sufficient amount of straw. It can be purchased simultaneously with organic fertilizers from rural residents.

Option N 1.

Growing oyster mushrooms in a straw bed.

A bed 20 cm high is built from pressed straw. The straw is soaked in water (when pressed with your hand, drops of moisture should appear).

A straw bed is “infected” with mycelium at a depth of 8 cm. A kilogram of mycelium is required for 1-1.5 square meters.

The bed is covered with a thick film for four weeks. After a month, it is removed, and the bed is covered with a 5 cm layer of soil; in the winter it is covered to protect it from excessive dampness.

A mushroom plantation is usually planted in May, but this can also be done in September for the winter.

Over two years of growing season, 3-7 kilograms of mushrooms are collected from each square meter.

Option No. 2 provides:

Growing oyster mushrooms on a straw substrate.

The straw is crushed into pieces 2-4 cm long, ground into powder, soaked thoroughly in moisture and kept in hot water or impregnated at temperatures above 70 degrees. Then the straw substrate is cooled, thoroughly mixed with mycelium and placed in perforated plastic bags with holes with a diameter of 5-10 mm, located at a distance of 10 cm from each other. These blanks are stored for a month at a temperature of 20-25 degrees and taken out to Fresh air into the shade. On the eighth day, the plastic bags are removed.

And after 2-3 weeks they get the first harvest of mushrooms.

Mushrooms are collected for four months. On average, at each stage of harvesting, the product yield is 20-25 percent of the weight of the straw substrate. When frost sets in, mushroom plantations are covered.