Now more and more farmers are engaged in production because of the good economic benefits of edible fungi cultivation. How can we grow edible fungi? The reporter interviewed relevant agricultural experts.
Edible fungi is a knowledge-intensive and labor-intensive industry, and it is a three-point cultivation and seven-point management. We should use a scientific attitude to guide the development of edible fungi. Without mature and excellent technology, it is certain that ideal economic benefits cannot be achieved. So, how can we improve the economic benefits of edible fungi and reduce market risks? 1. Choose raw materials with high nutritional value and no mildew as the nutritional raw materials for cultivating edible fungi. The second is timely training. If we can't cultivate autumn and winter varieties in summer, we can't cultivate summer varieties in winter, and we can't plant them late. The third is to select high-quality and high-yield strains. As the saying goes, "good plants produce good seedlings." Without good strains, you can't get good yield. The fourth is to improve product quality. Do it in time. The growth of edible fungi can be divided into three stages: prophase, metaphase and anaphase. In the later stage, a large number of spores have split and aged, and their weight and quality will decrease. It is understood that the most common Pleurotus ostreatus on the market is mostly harvested in the later stage, and some vendors engaged in edible fungi sales also add some water, but consumers are not clear about this. After I bought it and cooked it, there was a lot of water and no taste at all. Gradually, consumers stopped buying this product. Attention should also be paid to increasing indoor ventilation and humidity to create an environment suitable for the growth of edible fungi.
To develop a product, we must understand and master its market information, and we cannot imagine it out of thin air. It is necessary to know which varieties are popular in the market this year, which varieties are suitable for local sales, how much investment, how beneficial it is, and whether the technology can be accepted. It is impossible to develop edible fungi by the idea of "producing and selling". You can consider finding a powerful, skilled, reputable and reliable unit to join hands or sign a contract with, and the products produced will be sold by the unit. To develop edible fungi, we must adopt the development model of company plus base plus farmers. The company provides technology, new varieties and markets, and through base production, it signs contracts with sellers to drive farmers to produce one by one, so as to minimize the risk of edible fungi production.
Cow dung grows mushrooms, how to ferment and how to choose seeds?
A: Agaricus bisporus cow dung and sawdust are piled together for fermentation and seed production.
The traditional seed production technology of Agaricus bisporus has high cost, low success rate, difficult mycelium growth to the bottom of the bottle, difficult water control and easy aging of the strain. In the summer of 2000, we used cow dung and sawdust heap fermentation technology to produce Agaricus bisporus seeds. The success rate of mother seed production was 99.9%, the success rate of original seed production was 98. 1%, and the success rate of cultivated seed production was 93.2%.
The seed production method is as follows: cow dung and sawdust are fermented, and the unmodified sawdust is selected, screened and exposed to the sun for 2-3 days. Apply evenly and thoroughly when drying. Then store it for later use. Dry cow dung and break it for later use. In addition, prepare enough auxiliary materials such as ammonium bicarbonate, potassium dihydrogen phosphate, quicklime and light calcium carbonate. Mix cow dung and sawdust according to the volume ratio of 1: 1. At the same time, 0.3% ammonium bicarbonate, 2% potassium dihydrogen phosphate, about 2% quicklime (the amount of quicklime depends on its quality, and the pH value is 7.5 ~ 8 after uniform stirring) and 2% light calcium carbonate are added. After stirring evenly, add water to make the water content reach 68% ~ 70%. Then build a pile with a height of 1 m, a width of 1.2 m and an unlimited length. Insert the thermometer after stacking. When the temperature rises to about 75℃, turn the pile for the first time (time is about 10 day). Before each pile turning, spray a small amount of lime water on the pile surface. During the fermentation process, if it is found that the middle and lower parts of the pile are black, holes can be properly drilled with wooden sticks for ventilation. Generally, the pile is turned over for 4 ~ 5 times, and the time interval is 10, 9, 8 and 7 days. If time is too late, you can turn the pile three times. After fermentation, it is dried in the sun for later use, and the problems that are easy to appear in the fermentation process and the treatment methods;
(1) The stack does not heat up or heats up slowly. Wood chips are not fermented as quickly as straw. If it is found that the temperature rises slowly, ammonium bicarbonate can be added appropriately to adjust the ratio of carbon to nitrogen to promote its temperature rise. If the temperature can rise above 60℃, there is no need to adjust it.
(2) The middle and lower parts of the material pile become dark brown and have peculiar smell. This phenomenon is caused by lack of oxygen, because the pile is too large or too solid, so we should pay close attention to the pile turning, and punch holes and ventilation after the pile turning. Prepare culture medium, cook wheat, add sawdust fermentation material with the volume of 1/4 wheat grain, and then add quicklime for human use to adjust the pH value to 7.5 ~ 8. According to the weight of dry wheat, add 1% ~ 2% light calcium carbonate, mix well and bottle. Sawdust must be finely divided, and there should be no large pieces to prevent incomplete sterilization caused by dry cores in the pieces. When bottling, the materials should be thoroughly mixed. When bottling, the bottle should be put straight and not tilted excessively. Otherwise, the bottled wheat grains and sawdust are tilted to one side, and the strains are inoculated after canning.