How to produce organic mushrooms

Organic mushroom cultivation requires careful planning and strict adherence to organic standards throughout the entire process. First, site selection is crucial. The chosen area must be located away from conventional crop fields, chemical plants, hospitals, landfills, and farms, as well as dusty environments like mines or ceramic factories. Additionally, no pesticides should have been used on the site for at least two years prior. Once the plot is selected, the specific mushroom varieties, production volume, and yield must be clearly defined and controlled. When selling, organic certification labels should be applied based on the actual harvest. Second, raw material procurement must follow strict guidelines. The bacterial strains used must not be genetically modified. For raw materials, organic-certified ingredients such as wheat or straw are preferred, with proper certification numbers indicated. Ecologically sourced materials, like wood chips from old-growth forests, can also be used. All packaging materials, such as plastic bags, must meet organic food safety standards. Third, the base material formulation and processing should use clean water that meets municipal drinking standards. If using a well, it must be inspected by relevant authorities to ensure the water source is safe and free from contamination. Formulations should be scientifically designed according to the mushroom species, without the addition of synthetic fertilizers or chemicals. Fourth, germ management is essential. Bacterial growth areas should be disinfected using safe agents like bleaching powder. Mushroom bags should be placed on shelves rather than directly on the ground. Pest control in training rooms can include insect nets and black lights. Other operations can proceed normally under hygienic conditions. Fifth, fruiting and harvesting require careful attention. The mushroom house should be disinfected similarly to the bacterial room, with lime powder applied to the floor. Cleaning should be thorough, depending on the cultivation method, and proper ventilation is necessary. Water used for moisture should meet drinking standards. No prohibited substances, hormones, or illicit drugs should be used. Harvesters should wear latex gloves, and all tools and containers must be disinfected with alcohol or lime solution before use. Hands should be washed with soap before each batch. After harvesting, mushrooms should be sorted, cleaned, and packaged in a designated workshop. The growing medium residue should be removed, and after ventilation, the walls and floors can be sprayed with a 10% lime solution. Once dried, the product can be temporarily stored. Lastly, transportation of fresh mushrooms must be done using insulated vehicles and clean containers. The transport compartments must be free from oil, pesticides, or other chemicals, and must not be shared with non-organic products to maintain purity throughout the supply chain.

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