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Phase I
Straw bedding from horse farms, or baled straw,
protein meal, gypsum and water are mixed together and kept outdoors to be
biochemically converted into the preliminary food source for the mushroom by
the tremendous heat naturally evolved.
Phase II
The compost produced in "Phase I" is mixed with
vegetable oil and more water, then filled into wooden trays before "Phase
II" starts. Once into the "Phase II" room, the compost is pasteurized to
free it of weed molds and insects, then cooled down to room temperature so
that the mushroom spawn can be added. "Phase II" requires six (6) days to
accomplish.
Spawn Running
After the spawn has been planted, it will grow in
thirteen (13) days to completely cover the compost that is now serving as a
food source.
A Brief Description of Mushroom Production
Case Holding and Growing
 A
mixture of peat moss, limestone, and water is applied to the top of the
tray. The spawn starts to grow in the mixture and in a few days, carefully
controlled environmental changes bring about fruiting or pinning.
The environment is controlled carefully to encourage the mushrooms to reach
maturity. Size and quality are of utmost importance. The mushrooms are then
picked skillfully, according to size and maturity, and hand sorted into
baskets. The stump is trimmed and discarded. The crop is actually picked for
up to four breaks, or 28 days, and then dumped and replaced with a new crop.
Packing
 The
harvested mushrooms are immediately placed in a cooler, chilled, then packed
in a film-wrapped container or bulk boxes and moved into the finished
product cooler. Very strict quality control checks are used to assure a high
quality product. The boxed product is then placed in refrigerated trucks and
delivered to the markets within 24-48 hours after harvest.
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