Browse by title articles:

Shiitake Mushroom Production:Introduction and Sources of Information and Supplies

by Stephen M. Bratkovich, formerly of Ohio State University Ext    

The majority of Ohio's 7.1 million acres of forestland could benefit from timber stand improvement (TSI) or related forest management practices. One of the disincentives for practicing TSI is that landowners often do not get an immediate economic return when, for example, they remove from their woodlot low quality trees that are interfering with the growth of higher value trees. Also, many rural landowners are now exploring possibilities for alternative sources of income. The production of shiitake mushrooms on small diameter (4-8 inches) low quality logs presents an opportunity to stimulate economic development in both these areas.

Shiitake (she-e-ta-kay), the Japanese forest mushroom (Lentinus edodes), is a nonpathogenic fungus that can be grown on a variety of currently underutilized logs. Shiitake cultivation began in Japan centuries ago when wild shiitake was collected in the forest. Today Japan accounts for approximately 80 percent of the total annual world production of 200,000 metric tons.

Shiitake is developing into a gourmet item in select U.S. restaurants, grocery and speciality food stores. When cooked, shiitake imparts a full-bodied aromatic but distinctly pleasant flavor to the dish while maintaining its own original color and chewy texture. Shiitake is easily dried and rehydrates well.

Six Cultivation Steps

Successful shiitake cultivation is not necessarily difficult. It should be remembered, however, that the grower is trying to harness and improve on a process that evolved in nature. Mushrooms are dependent on the environmental conditions similar to those found in a forest. There are six key cultivation steps, each of which requires careful attention:

1. Obtaining viable spawn (inoculum) in pure culture and storing it until use - Commercial shiitake spawn suppliers are located throughout the U.S. and Canada. Ohio residents can easily order spawn and have it shipped to them. Spawn is sold on essentially two mediums: sawdust and wood dowels.

2. Obtaining and preparing logs for cultivation - The species of tree selected for shiitake cultivation is important. Oaks are the preferred species in Japan and have given promising results in the United States. Trees are felled during the dormant season and cut to length (3 to 5 ft.) prior to inoculation.

3. Inoculation - Inoculation is the introduction of the live fungus (spawn) into the log. Holes are drilled into the log and the spawn is placed into the holes either by hand or mechanically. The process is completed by sealing the inoculation sites with hot wax or plastic foam plugs.

4. Laying the logs (to favor fungal growth) - Logs are often laid side by side, propped up at a slight angle in a well-drained, shaded area with single logs placed crosswise between rows. Logs may be turned (reversing the ends) every 2 to 4 months to encourage uniform water distribution and fungal growth.

5. Raising the logs (to favor fruiting) - Shiitake is capable of fruiting only after the fungus has completely colonized the log (6 months to 2 yrs.). Fruiting occurs primarily in the wet, cool seasons (spring and autumn) but adequate rainfall during the summer months can stimulate fruiting, especially with certain strains or varieties. When conditions are favorable for fruiting, logs can be arranged in rows (against a fence for example) in an upright position on well-drained, shaded ground. An upright stacking arrangement facilitates harvesting the mushrooms.

6. Harvesting and crop storage - Once mushroom formation has begun, shiitake often matures in 2 to 7 days. The mushrooms can be either snapped off cleanly or cut with a knife at the log surface. Fresh mushrooms intended for market should be refrigerated immediately after harvest.

Future Outlook

The future looks promising for the production of shiitake mushrooms on hardwood logs. Ohio is strategically located for producing this crop since the state has a large population (potential consumers) and an adequate supply of hardwood timber (excellent supply in eastern and southern Ohio).

Potential growers should be cautioned however that successful shiitake production can be quite labor-intensive and growers usually do not master all cultivation practices on their first attempt. In addition, growers will need to not only master the six cultivation steps but also will need to be excellent marketers as well.

Shiitake mushrooms are also being grown in the United States on artificial sawdust logs in environmentally controlled growth chambers. Shiitake growers associations have been formed in a number of states. The news media has provided the shiitake industry with a wealth of free publicity. These and other factors are increasing the general public awareness of shiitake.

Recommended Reading

The literature on shiitake mushrooms is considerably greater today as compared to only 10 years ago. Numerous books and other sources of information are available and should be considered "must" reading for the serious grower.

Growing Shiitake Mushrooms in a Continental Climate by Mary Ellen Kozak and Joe Krawczyk is an excellent handbook for the beginning grower. The authors are the owners of Field and Forest Products, Inc. (see address).

Shiitake cultivation on both logs and sawdust is described in the 217-page Shiitake Growers Handbook: The Art and Science of Mushroom Cultivation by Paul Przybylowicz and John Donoghue. The authors can be reached at Northwest Mycological Consultants, Inc. (address below).

Information on shiitake marketing is also currently available. Marketing Ohio Shiitake Mushrooms, Ohio Cooperative Extension Service Bulletin 803, is available from county Extension offices. Results of a shiitake case study are described in Marketing and Distribution of Shiitake Mushrooms: A Virginian Retail Case Study, Bulletin 90-4, which is available from the Virginia Agricultural Experiment Station, VPI, Blacksburg, VA 24061-0402. The Forest Resources Center, Rt. 2, Box 156A, Lanesboro, Minnesota 55949, has published a 124-page Shiitake Mushroom Marketing Guide for Growers.

Spawn Suppliers

The following firms sell shiitake mushroom spawn. Most also sell related products such as inoculation equipment, humidity blankets, books on shiitake cultivation and more. No recommendations are implied or intended. The information is provided solely as a service to potential and existing shiitake mushroom producers.

L. F. Lambert Spawn Co.
P. O. Box 407
Coatsville, PA 19320
(215) 384-5031 or 384-7948
FAX (215) 384-0390

Hardscrabble Enterprises, Inc.
Rt. 6, Box 42
Cherry Grove, WV 26804
(304) 358-2921 or (202) 332-0232

Western Biologicals Ltd.
P. O. Box 283
Aldergrove, BC, Canada
VOX1AO (615) 964-2200

Mushroompeople
P. O. Box 220
Summertown, TN 38483-0220
(604) 856-3339

Sohn's Forest Mushrooms
610 S. Main St.
Westfield, WI 53964
(608) 296-2456

Field and Forest Products Inc.
3296 Kozuzek Rd.
Peshtigo, WI 54157
(715) 582-4997

Jeff Wilkinson
108 E. Main St.
Lexington, OH 44904
(419) 884-2639
http://www.forestryconsultingservices.com

American Forest Foods
Rt. 5, Box 84E
Henderson, NC 27536
(919) 438-2674
FAX (919) 492-1170

Allied Mushroom Products Co.
Dept. S-111, P. O. Box 490
Tontitown, Arkansas 72770
(501) 361-5938

Fungi Perfecti
P. O. Box 7634
Olympia, WA 98507
(206) 426-9292

Northwest Mycological Consultants
702 NW 4th St.
Corvallis, OR 97330
(503) 753-8198
http://www.nwmycol.com

Far West Fungi
P. O. Box 428
South San Francisco, CA 94083
(415) 871-0786

Won Shan Mushroom Farms Co.
Rt. 1, P. O. Box 510
Catlett, VA 22019
(703) 788-1127

Biologische Pilze
An der Mainleite 4
D-97828 Marktheidenfeld
Tel +49 93 91 91 61 05
Fax +49 93 91 10 33
ANOG-Mitglieds-Nummer 8106
DE - 037 - ÷ko - Kontrollstelle
http://www.t-online.de/home/Biologische.Pilze/

References

Leatham, G.F. (1982). Cultivation of shiitake, the Japanese forest mushroom, on logs: a potential industry for the United States. Forest Products Journal, 32(8), 29-35.

Royse, D.J., et al. (1985). Shiitake mushrooms - consumption, production and cultivation. Interdisciplinary Science Reviews, 10(4), 329-335.


-----------------

All educational programs conducted by Ohio State University Extension are available to clientele on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or Vietnam-era veteran status.

Keith L. Smith, Associate Vice President for Ag. Adm. and Director, OSU Extension.

TDD No. 800-589-8292 (Ohio only) or 614-292-1868