Wild mushrooms

There are still a few weeks to go before Christmas, a time when the consumption of king oyster mushrooms (Pleurotus eryngii) tends to increase considerably. However, demand seems to be lively already at the start of the 2023 campaign, while supply is rather low. read more

A shipment of mushrooms containing a bacteria known to make some people seriously ill has been identified and destroyed. "Several pallets" of enoki mushrooms sent to King's Lynn were found to contain listeria, which can pose serious health risks to newborn babies, pregnant women and people with
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Mushrooms are increasingly appearing on Hungarian plates. Based on the joint market map of the National Chamber of Agriculture and the Hungarian Fruit and Vegetable Interbranch Organization, FruitVeB, Hungarian mushroom production is estimated at 22,000-23,000 tons per year. Although the
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"The season for king oyster mushrooms has got off to a good start. While things were still rather slow at the end of September, business has been much better since October, and the Christmas business is also gradually picking up," says Torsten Jonas, Managing Director of Pilzgarten GmbH from
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It’s peak season for the North American mushroom industry. Consumption and production starts ramping up in September and continues into the early months of the new year. “Demand spikes tremendously heading into the Holiday Season," says Mark Kreiner with Mother Earth Organic Mushrooms.
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With advanced electronics, the new line consists of smarter, more interactive machines that can be automatically controlled and customized to the product through sophisticated in-house software. It also takes up less space in the packaging room. read more

Approximately 570 tons of chanterelles were exported, marking a 170-ton increase compared to the previous year. read more

In December, Euro Asian Fruit will have operated a warehouse in the Netherlands for three years. It supplies the Asian community in Europe from ABC Westland in Poeldijk. Its clientele recently increased substantially. "We've built a good name within the Asian community; our next goal is to serve
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A new report from the Mushroom Council® reveals long-term shifts in consumer preferences for fresh mushrooms, providing insights to growers, retailers and menu developers. read more

Thomas Suter faced a number of challenges when he took over the mushroom farm in Frick in 2014. Luckily, his father Daniel Suter was at his side, so he was able to benefit from his father's many years of experience and expertise. Today, Fricktaler Bio-Pilze employs 26 people in 20 full-time
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Autumn is the time when mushroom sales become very important in the fruit and vegetable departments, driven by the better-known porcini (wild) mushrooms. Cultivated varieties are also very popular and have the advantage that they are always present throughout the year and therefore can
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While the market for plant-based alternatives to meat continues to decline, there are products that are bucking the trend; we are talking about mycoproteins, plant proteins derived from mushrooms. Their use to produce plant foods is growing and increasingly popular, thanks to the
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"Demand for sustainably cultivated and harvested mushrooms and wild mushrooms is definitely rising," begins Rik Spronk of Spronk Champignons. Every week, this Dutch company markets 150,000 kg of cultivated - white and chestnut - mushrooms and Shiitake, oyster, and portobello mushrooms grown by
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"Oyster mushrooms are being increasingly appreciated fresh, and they're more often included in supermarkets' mushroom mixes." That is how John Verbruggen of Verbruggen Paddestoelen - who organically cultivates 15 tons of, among others, oyster mushrooms per week - summarizes the growing mushroom
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When fall arrives, the mushroom season usually gets going. "But we can't complain about the past few weeks. Sales went quite well, and the supply and demand of white and chestnut mushrooms were well-matched. It went as it should," says Arno van den Oord of the Dutch mushroom and bean sprout
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In the United States, the leading producer of mushrooms, organic as well as conventional, is Pennsylvania, followed by California. Pennsylvania has been a major producer of mushrooms since the 1880s, and today its growers have developed specialized knowledge and housing equipped with proper
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"Consumer demand for mushrooms is slowly reaching normal levels again. The post-pandemic market has been somewhat disappointing. Organic mushrooms fared slightly worse, but there, too, demand is picking up," Warmolt Boer, member of LTO Netherlands' Mushroom group, begins, reflecting on the
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Highline Mushrooms continues its commitment to sustainability with the rollout of clear PET tills. The movement showcases the grower-shipper’s commitment to making a positive impact on the environment. The PET tills are 100 percent recyclable, resulting in a circular economy of closed-loop
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It is no longer a novelty, but a nice confirmation. For the fourth consecutive year, in the month dedicated to the prevention and early diagnosis of female cancer, the O.P. Consorzio Funghi di Treviso is colouring the fresh fruit and vegetable counter pink. In fact, from 13 October, the
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Stadler cultures de champignons SA has been producing mushrooms in Aigle VD since 1943. The company was founded by Armin Stadler, who bought a former parquet factory and converted it into a mushroom farm. Since then, electricity has been produced in Aigle by water power, with the help of a water
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