Prakya Mohan’s Post

🌱 *Exploring the World of Commercial Oyster Mushroom Production* 🌱 Without leaves, without buds, without flowers, yet, they form fruit ; as a food, as a tonic, as a medicine, the entire creation is precious. In the dynamic landscape of agriculture, oyster mushroom cultivation is carving a niche as a sustainable and profitable venture. With the rising demand for healthy, organic produce, oyster mushrooms present a lucrative opportunity for farmers and entrepreneurs alike. Why Oyster Mushrooms? - Nutrient-Rich: Oyster mushrooms are a powerhouse of vitamins, minerals, and antioxidants. - Eco-Friendly:They thrive on agricultural waste, contributing to waste reduction and promoting sustainable farming practices. - High Yield:With proper techniques, oyster mushrooms can produce impressive yields in a relatively short time. Our Production Process: 1. Substrate Preparation: We use high-quality, nutrient-rich substrates like paddy straw and sawdust to provide an ideal growing medium. 2. Inoculation: Our sterile techniques ensure that the substrate is effectively inoculated with high-yield oyster mushroom spawn. 3. Incubation: Maintaining optimal temperature and humidity levels, we ensure rapid colonization and healthy mycelium growth. 4. Fruiting: Once the substrate is fully colonized, we move to the fruiting phase, where mushrooms begin to emerge and mature. 5. Harvesting: With a keen eye on quality, we harvest our mushrooms at their peak, ensuring freshness and superior taste. Benefits of Choosing Our Mushrooms: - Consistency:Our meticulous cultivation process guarantees consistent quality and supply. - Freshness: From farm to table, our mushrooms retain their freshness, enhancing their flavor and nutritional value. - Sustainability:Our commitment to eco-friendly practices means you can enjoy our produce with a clear conscience. Join us on this journey towards sustainable agriculture and culinary excellence. #Agriculture #Sustainability #OysterMushrooms #HealthyLiving #FarmToTable #OrganicFarming # PAT 452 # 2020batchVIA

I am a fan of groundcherries (Physalis) and grow them in my garden. A 52-million-year-old fossil fruit of Physalis has been found in Patagonia and they are relatives of tomatoes within the nightshade family. 🍅 Different cultivars have different tastes; they’re nutritious, have a uniquely delicious flavor, and can grow in a variety of climates. However, groundcherries have some traits that hinder the more large scale cultivation. Groundcherry plants have a sprawling growth habit that makes them hard to manage and I know from experience makes it difficult to find the ripe fruits. They also drop their fruit to the ground when ripe (hence the name).   🔬 At the Boyce Thompson Institute researchers have tweaked specific genes that resulted in the development of groundcherry plants with a more compact growth habit, making them easier to cultivate. They've also increased fruit size and are working on ways to keep the fruit attached to the plant longer, making harvesting easier and safer because the fruit doesn’t have to be gathered up from the ground. https://lnkd.in/dC_iw8AY   Although this news makes people like me, who love the fruit, happy the researchers explain that the new insights also enhances our understanding of plant biology of related crops which in turn can help create more resilient, productive, and sustainable food systems.    #InnovateBoldly #GiveCRISPRaChance  #sustainableagriculture

˙˖°[◉¯]⋆｡˚ In the photo, you can see beautiful, rich, and thick mycelium. However, there is quite a lot of it. Judging by the photo, this seems to be the end of the cooling phase and the beginning of fruiting.The mycelium is still alive and hasn’t dried out yet. If you zoom in on the photo, you can see drops of dew. 💧 🍄 Rooms like this can produce very high-quality mushrooms, but they pose risks for those who lack experience. One of the significant risks is that the mycelium or even the pins might start to turn yellow if not managed properly. To prevent this, it’s crucial to monitor evaporation and ensure water droplets are always visible on the surface.🌡️ 🧑🌾 Growing in such rooms is easier during the summer because the outdoor humidity is naturally higher, reducing the risk of the mycelium drying out. However, in the winter, when it's freezing outside with subzero temperatures, the dry, cold air can quickly dry the mycelium. ❄️ 🎯 Experienced growers who know how to work with white shelves won’t find this a big issue. Overall, these rooms can yield exceptional-quality mushrooms with proper care and expertise. 🌟 🙏 Thank you to UMDIS consultant Iurie Boiciuc for these valuable insights. For more expert advice and tips on managing your mushroom crops, feel free to leave a comment or send us a direct message. 💬🌿 #UMDIS #mushrooms #mushroomfarming #mycelium #cultivation #consultation #mycelium #mushroomcultivation #agriculture #farmmanagement #consulting #fungiculture #mushroomcourses #champignons #champignon #mushroompicking

We will have a 5-day post series to showcase the cooldown process. Day 0 /start of UMDIS Mushroom Agency cooldown/cold shock series is here! ❄️ This series is prepared by UMDIS consultant Iurie Boiciuc. What’s happening? We can observe phase 3 compost covered by casing soil. Here’s what to consider during this important stage: "The compost is active, with high CO2 levels and elevated humidity in the room. These conditions signal that it's time to begin cooling, or as some say, the cold shock." For the first day, I’m taking it slow. The mycelium is still growing vegetatively, so while the cooling has started, I’m keeping CO2 and humidity high to avoid locking the mycelium under the casing soil too early.💧 📈Maintaining high CO2 and humidity levels prevents premature pinning, which could lead to poor-quality mushrooms. By tomorrow and the next day, we’ll see the mycelium continue to grow, resulting in strong, healthy mushrooms. 🤝 Are you struggling with cooldown? Need help with your mushroom farm? Schedule expert consultation through Mushroom Agency UMDIS Messenger or in the comments section below! 💬📩 Check our Facebook events for mushroom composting, growing and harvesting courses. #UMDIS #mushroom #composting #growing #harvesting #consultation #training #courses #news #articles #events #mushrooms #mycelium #mycology #mushroomfarming #compost #cultivation #consultation #agaricus #mycelium #fungi #mushroomgrowers #champignon #champignons

𝗜𝗻𝘀𝗲𝗰𝘁 𝘀𝘁𝗼𝗿𝗶𝗲𝘀: 🍫 𝗧𝗵𝗲 𝗨𝗻𝘀𝘂𝗻𝗴 𝗛𝗲𝗿𝗼𝗲𝘀 𝗼𝗳 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 – 𝗠𝗶𝗱𝗴𝗲𝘀 🦟 When we think of pollinators, bees and butterflies often come to mind. However, there's a lesser-known group of tiny heroes that play a crucial role in the world of chocolate – midges. 𝙏𝙝𝙚 𝙈𝙞𝙜𝙝𝙩𝙮 𝙈𝙞𝙙𝙜𝙚𝙨 Forcipomyia, a genus of midges, are the primary pollinators of cacao trees. Their small size allows them to access the pollen-producing parts of the cacao plant's tiny flowers, making them the perfect partners for pollination. 𝙏𝙝𝙧𝙚𝙖𝙩𝙨 𝙩𝙤 𝙩𝙝𝙚 𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 𝙂𝙪𝙖𝙧𝙙𝙞𝙖𝙣𝙨 Unfortunately, these tiny flies are facing threats from climate change and unsustainable farming practices in the very industry they serve. Recent studies have shown that these midges prefer to breed in the shady undergrowth of cacao plants, but farmers are clearing this undergrowth to make way for more evergreen cacao. 𝙋𝙧𝙤𝙩𝙚𝙘𝙩𝙞𝙣𝙜 𝙩𝙝𝙚 𝙁𝙪𝙩𝙪𝙧𝙚 𝙤𝙛 𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 Without these little chocolate heroes and their cousins, the world would be deprived of the beloved treat we all know and love. It's time to start tracking and protecting these vital pollinators to ensure the sustainability of the chocolate industry. Who needs to see this? Do you work in the chocolate industry or know someone who does? Tony's Chocolonely Callebaut Cadbury UK Nestlé Lindt & Sprüngli #chocolateindustry #biodiversity #agriculture #sustainableagriculture #measurement

Cultivating a Greener Future, One Seed at a Time! 🌱 Excited to share our progress on our organic vegetable garden initiative. We've recently sown a diverse range of nutritious crops, including turnips, carrots, radish, broccoli, cabbage, cauliflower, beetroot, peas, lettuce, and spinach. These vegetables are packed with essential vitamins, minerals, and antioxidants, making them a healthy and sustainable addition to our company's employee mess. Last year, we successfully produced 1.8 tons of turnips, 1.25 tons of carrots, 1 ton of radish, 1.6 tons of spinach, and 0.5 tons of cauliflower. By embracing organic farming practices, we're not only providing our employees wholesome fresh food, but also contributing to carbon sequestration and climate mitigation. Our commitment to sustainability extends to every aspect of our operations, from seed selection to harvest. Let's work together to create a healthier, greener world. Connect with me to learn more about our initiatives and how you can contribute to our mission." #OrganicFarming #SustainableAgriculture #ClimateAction #HealthyEating #CompanyCulture #EmployeeWellness #FoodSecurity

Deflowering, also known as 'topping' or 'fingertip removal,' is an essential step in banana post-harvest handling. This process involves carefully removing the dried flowers (the 'tips') from the banana fingers using gloves to protect the fruit from blemishes. It's a crucial step for several reasons: •Enhanced Market Appeal: Removing the dried flowers gives bananas a cleaner, more attractive appearance, increasing their appeal to consumers. •Reduced Bruising: The dried flowers are delicate and can easily bruise the fruit during transportation and handling. Removing them minimizes the risk of damage. •Improved Shelf Life: The removal of the dried flowers helps to prevent the spread of bacteria and fungi, extending the shelf life of the bananas. By taking this step, we can ensure that our bananas arrive at the market in peak condition, ready to delight consumers with their taste and quality. #bananagrowing #agriculture #postharvesthandling #foodproduction #fruit #agtech #farmerslife #bananaculture #foodquality #marketready #consumerappeal #sustainableagriculture

The Vanilla Ecosystem: More Than Just a Bean 1. Economic Impact:  Vanilla is the second most expensive spice after saffron.  It supports over 200,000 farmers globally, primarily in developing nations. 2. Cultivation Challenges:  Each vanilla orchid flower must be hand-pollinated within 12 hours of opening.  From pollination to harvest takes 9 months, followed by a 3-6 month curing process. 3. Quality Markers:  Vanillin content (primary flavor compound)  Moisture levels  Bean length and flexibility Question for Discussion: How can technology further support sustainable vanilla farming while preserving traditional cultivation methods? Share your thoughts in the comments below. Let's continue to support and innovate in this crucial sector of the flavor industry. #ethicalsourcing #globaltrade #vanillaindustry #agribusiness #foodindustrytrends #qualityingredients #farmtotable

🍄The Importance of Casing Soil in Mushroom Cultivation 🍄 To grow mushrooms, we need a good casing soil. While compost serves as the primary food source for mushrooms, the casing soil is crucially a source of water. The average layer of peat should be about 5-6 cm thick, depending on various factors. This layer must possess specific qualities: 1️⃣ Water Retention: It should retain water well. When watered, it should absorb moisture easily but release it slowly to keep the casing soil hydrated for longer periods. The casing soil must not dry out between waterings and should have a good structure. 2️⃣ Texture: It should be clumpy, resembling the texture of a walnut. 3️⃣ pH Level: The ideal acidity level should be around 7.5 to 7.7. 4️⃣Sterility: It’s vital that the casing soil is sterile to prevent the development of competing diseases or pests. In our region, casing soil is typically composed of several types of peat: about 65-70% lowland black heavy peat, which is similar to clay. This type absorbs water poorly but releases it slowly. Around 30% highland red peat is added to improve structure. The fibrous threads in red peat help prevent the casing soil from washing away, which is crucial for maintaining its integrity. ➕Additionally, some growers add gypsum to decrease the acidity. Achieving the desired pH of 7.5 to 7.7 is essential, as it directly influences both the quality of the mushrooms and the yield in kilograms per square meter. ⚡Thanks @ Boiciuc Iurie, UMDIS consultant for the share! Looking to optimize your mushroom growing techniques? Contact us via Messenger for personalized advice, mushroom growing training and expert consultations! # #UMDIS #mushrooms #mushroomfarming #fungi #fungiculture #cultivation #consultation #casingsoil #mycelium #harvesting #mushroomcourses #training #champignon #champignons