Current Overview of Mushroom Production in the World

Royse, Daniel J.; Baars, J.J.P.; Tan, Qian

doi:10.1002/9781119149446.ch2

Cited by 376 publications

(275 citation statements)

References 3 publications

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“…Currently, the countries with higher mushroom production are China, USA, Poland, Netherlands, India, France, Spain, Canada, Mexico, and others (Royse et al, 2017). Some of these countries, like China and India, do not have companies that commercialize supplements to be applied in the substrate for mushroom production.…”

Section: Discussionmentioning

confidence: 99%

Using of Appropriated Strains in the Practice of Compost Supplementation for Agaricus subrufescens Production

Zied

Caitano

Pardo‐Giménez³

et al. 2018

Front. Sustain. Food Syst.

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The aim of this study was to analyse the viability of supplementation of Agaricus subrufescens compost with different organic materials, using three commercial strains.Compost was prepared by the traditional method and was used as a control (without supplementation). Six supplements were applied and can be separated into four categories: (i) commercial supplements (recommended to Agaricus bisporus and Pleurotus ostreatus); (ii) supplements based on agro-industrial waste (provided by peanut and acerola juice); (iii) supplements based on noble grains (a mix with bran of soybean, corn, and cotton); and (iv) a blend of supplements (ii) and (iii) (peanut waste, acerola juice waste, and noble grains-a mixture of 33.3% each). The results showed that the practice of supplementation is an important tool to improve the yield in the industrial production of A. subrufescens. Waste materials and noble grains can be selected as quality supplements. The use of appropriated strains is essential for the success of the supplementation practice.

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Section: Discussionmentioning

confidence: 99%

Using of Appropriated Strains in the Practice of Compost Supplementation for Agaricus subrufescens Production

Zied

Caitano

Pardo‐Giménez³

et al. 2018

Front. Sustain. Food Syst.

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“…The centuries-old tradition of cultivation of edible mushrooms originates from China (Boa, 2004;Zhang, Venkitasamy, Pan, & Wang, 2013). Also, this country is nowadays considered as the main producer of cultivated edible mushrooms (Royse, Baars, & Tan, 2017). Nearly 100 species of mushrooms can be grown (Boa, 2004); however, 85% of current world mushroom production is the cultivation of 5 species: Lentinula (22%), Pleurotus (19%), Auricularia (18%), Agaricus (15%), and Flammulina (11%) (Royse et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Jabłońska‐Ryś

Skrzypczak

Sławińska

et al. 2019

Comp Rev Food Sci Food Safe

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Pickling is one of the methods for preserving food. However, this term may refer to both types of products, that is, to those subjected to lactic acid fermentation and to marinated ones (acidified) that are usually produced by the addition of acetic acid. Various raw materials are subjected to lactic acid fermentation (vegetable and animal origin), which yields food products with high nutritional and dietary value. In many regions of the world, the process of lactic fermentation is also traditionally used to preserve fruiting bodies of edible mushrooms. Mushrooms are appreciated for their organoleptic qualities as well as the presence of many different bioactive substances exhibiting healing and health‐promoting properties. This article reviews the literature related to the use of lactic fermentation in the process of mushroom preservation. Particular attention has been paid to the aspects of the technological process and its impact on the quality and suitability of the final products. Moreover, research results concerning the influence of lactic fermentation on chemical and physical changes in fruiting bodies of edible fungi are also presented.

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“…The US mushroom supply was approximately 440,326 t of mushrooms in 2016, with 12% imported and 1% exported, leading to approximately 1.4 kg of mushrooms consumed annually per capita (USDA 2017). Mushrooms contain all of the essential amino acids and have a very low fat content, which has led to efforts to increase consumption as part of healthier diets (USDA Mushroom Council 2013); nevertheless, while US per-capita consumption has steadily increased over the last few decades, it remains well below the global average, which exceeds four and a half kilogram per annum (Royse et al 2016).…”

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confidence: 99%

A life cycle assessment of Agaricus bisporus mushroom production in the USA

Robinson

Winans

Kendall

et al. 2018

Int J Life Cycle Assess

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Purpose Stakeholders across the food product supply chain are increasingly interested in understanding the environmental effects of food production. Mushrooms are a unique food crop, grown in the absence of sunlight and in climate controlled environments. Few life cycle assessment (LCA) studies have been conducted previously on mushrooms and none in the USA. This study assesses the cradle-to-gate life cycle environmental impacts of mushroom production in the USA from cultivation to harvest and preparation for bulk packaging. Methods This process-based LCA uses primary data from mushroom producers to define the foreground system. Primary data for operations were collected from compost and mushroom producers in the USA, representing approximately one third of US mushroom production. Secondary data were collected from life cycle inventory databases and other published resources to define background systems and process emissions from the foreground system. The study uses a functional unit of 1 kg mushrooms and applies the Institute of Environmental Sciences (CML) impact analysis method, supplemented with additional impact categories for energy use, freshwater use, and 20 and 100-year global warming potentials (GWPs) with and without carbon-climate feedback. Results and discussion Results show that GWP 100 impacts range from 2.13 to 2.95 kg CO 2 e/kg of mushroom product, slightly lower than previous mushroom LCAs conducted for Australian and Spanish production systems. Electricity and fossil fuels were the most impactful inputs, not just for GWP, but most other impact categories as well, followed by compost materials, compost emissions, and transportation. Transport of peat, a key input to the mushroom production substrate, and compost materials contributed to 60 and 36% of the total transportation impacts, respectively. The co-product generated by the system, spent mushroom substrate (SMS), was handled using the displacement method. SMS generated very small credits to the system, less than 1% in every impact category. Conclusions Recommendations to improve the commercial mushroom production process include reducing electricity and fossil fuel use through on-site renewable energy generation. This recommendation is primarily relevant to mushroom producers in the Eastern region of the USA, where the electricity grid is the most coal and fossil fuel-intensive. Future work should contextualize the results of this study in the context of nutrition, meal, or diet-level assessments to enable informed food choices.

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Current Overview of Mushroom Production in the World

Cited by 376 publications

References 3 publications

Using of Appropriated Strains in the Practice of Compost Supplementation for Agaricus subrufescens Production

Using of Appropriated Strains in the Practice of Compost Supplementation for Agaricus subrufescens Production

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

A life cycle assessment of Agaricus bisporus mushroom production in the USA

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