Review - Pre and postharvest management of mushrooms
The purpose of this review is to summarise recent major advances in mushroom production technology, as reported in the peer-reviewed literature.
The aim is to help the Australian mushroom industry identify gaps in knowledge and determine the best possible use of research levy funds. In particular, it is important to focus on areas that are not already being studied in other countries, or where overseas research has limited relevance for Australian growers.
MU17007 - Feasibility of compost substrate alternatives for mushroom production
Key research provider: Murrang Earth Sciences
In 2019, this investment explored alternative sources of carbon for use in mushroom compost production by looking at the physical and chemical properties, compost quality, relative benefits and potential risks of a range of possible carbon sources. Wheaten straw is currently the most common carbon source used in mushroom compost production but is predicted to become more difficult to acquire and more expensive over time, so this investment was all about future-proofing the mushroom industry.
The research team investigated alternative carbon sources that could partially or completely substitute for wheaten straw in mushroom compost substrate, with the aim of improving business security for mushroom growers.
The research team conducted a literature review, industry consultation, and discussions with global researchers to develop a list of potential alternative carbon sources. Each was considered for its physical and chemical characteristics, plus its effects on composting and mushroom yields. Other assessment factors included consistency of supply volumes, purchase price, transportation, health and safety issues, and compliance to regulations and quality standards.
Four carbon sources were identified with the appropriate physiochemical properties plus viable cost and availability, which were wastepaper, forestry waste, corn stover, and sugar bagasse.
Both born stover and sugar appear to be ideal for use as a substitute for wheaten straw, however transport distances may pose a logistical hurdle. The use of wastepaper (either shredded or soft-mixed) in composting is limited by its physical properties, however it could replace around 20 per cent of wheaten straw in compost without negatively impacting mix porosity.
The researchers found that wheaten straw has unique properties that are difficult to replicate, and materials with good properties for composting that were also abundantly available were difficult to identify. The alternative carbon sources are also subject to similar price-competition due to their use in other industries, especially the feedstock industry.
The research team shared its results with the mushroom industry, as fully investigating the potential use of other carbon sources for complete or partial substitution needs to consider what changes to the conventional production system are required, including composting systems and culture practices for growing A. bisporus.
Project outputs
Compost substrate alternatives being considered, published on page 22 of the Australian Mushrooms Journal, Edition 3 2019
Feasibility of compost substrate alternatives: a project update, published on page 30 of the Australian Mushrooms Journal, Edition 2 2020.
MU17008 - Understanding and managing the impacts of climate change on Australian mushroom production
Key research provider: Applied Horticultural Research
Climate variability and change present a range of potential risks to the technical and economic viability of Australian mushroom growers, compost producers and support industries. This short project, which ran from 2019 to 2020, identified climate-related risks across production regions, now and into the future. It also worked with industry on a regional basis to look at how to manage these risks and how to reduce greenhouse gas emissions to help mitigate them, while providing education on how improving environmental performance can be used to a marketing advantage.
The research team began by performing a desktop review to summarise the latest science of climate change and the expected impacts that may affect the mushroom industry. It reviews how mushroom and compost producers in Australia and globally are adapting to the expected impacts of climate change, as well as reducing their environmental impact. The review is available here.
Identifying potential risks
The project team consulted 20 mushroom growers, representing 73 per cent of Australian production and seven composters. Each participant was asked about their climate risk preparations, as well as new strategies to manage climate-related impacts on their businesses. From these discussions, several key risks were identified (as below) and a summary document can be viewed here.
Availability of peat for casing
Availability, cost and quality of wheat straw for compost
Availability and quality of manure for compost
Impacts of temperature extremes on compost production, growing and transport
Energy – reliability of the power grid and costs of electricity and gas
Government emissions control policies
Water availability, cost and quality for compost production and mushroom growing
Pests and diseases, increased fly activity and the spread of disease, weed moulds and Trichoderma.
Case studies for adaptation and mitigation
The project team reviewed adaptation and mitigation options that are currently in use worldwide and developed six case studies outlining opportunities for the mushroom industry to consider, available to download here.
Recommendations for industry
The following recommendations are made to address gaps in knowledge and future R&D requirements. Together with the adaptation and mitigation options provided, the mushroom industry can reduce future climate change risks.
Identify and test alternative casing materials
Optimise compost made from lower quality, shorter straw and different manure sources
Evaluate the use of soil moisture sensors for managing irrigation in mushroom growing
Develop a smart cookout approach using qPCR disease identification to determine pathogens present and determine when cookout is needed.
Understand cookout timing and temperatures required to control specific diseases in growing rooms.
Investigate likely changes in mushroom disease, including smoky mould
Investigate the technical feasibility and marketing opportunities of carbon neutral mushrooms
Establish a solar buying group for mushroom producers
Pilot biogas energy generation on-farm.
MU18007 - Australian Mushrooms crisis and risk management
Key research provider: Porter Novelli
This investment refreshed and maintained a crisis and reputation risk management plan for the Australian mushroom industry. The updated plan ensures that in the event of an issue or crisis, industry is prepared with the information and processes needed to respond effectively, responsibly and in a coordinated, unified way. The plan and training this project delivered also ensured that stakeholders involved in crisis response understand the process and are equipped and ready to be involved.
MU20006 - Mushroom industry crisis and reputation risk management podcast
Patrick McClelland of Porter Novelli Australia and fresh produce industry expert Clare Hamilton-Bate
In a complicated and diverse media landscape, where everyone, everywhere can share information, how can you keep control of the story, particularly one that may be damaging to your brand and reputation?
In a new three-part podcast series Keep calm and carry on, reputation and communication expert Patrick McClelland of Porter Novelli Australia and fresh produce industry expert Clare Hamilton-Bate discuss the key issues in protecting the reputation of the Australian mushroom industry and brand.
This podcast is part of the Hort Innovation funded project MU20006: Mushroom industry crisis and reputation risk management. It was funded through the Mushroom levy fund and contributions from the Australian Government.
Now available in your podcast app of choice (including spotify, apple podcasts and more!). Click here to find out where it is hosted or search “Mushroom Link” on your podcasting app of choice.
06. SOLAR POWER GENERATION
Part of the Hort Innovation project MU17008 - Understanding and managing the impacts of climate change on Australian mushroom production, this is the sixth in a series of six factsheets
05. EFFICIENT USE AND RE-USE OF WATER
Part of the Hort Innovation project MU17008 - Understanding and managing the impacts of climate change on Australian mushroom production, this is the fifth in a series of six factsheets
04. EFFICIENT ENERGY USE
Part of the Hort Innovation project MU17008 - Understanding and managing the impacts of climate change on Australian mushroom production, this is the fourth in a series of six factsheets
03. GOVERNMENT ASSISTANCE OPPORTUNITIES
Part of the Hort Innovation project MU17008 - Understanding and managing the impacts of climate change on Australian mushroom production, this is the third in a series of six factsheets
02. ALTERNATIVE CASING MATERIALS
Part of the Hort Innovation project MU17008 - Understanding and managing the impacts of climate change on Australian mushroom production, this is the second in a series of six factsheets
01. ENERGY GENERATION FROM SPENT MUSHROOM COMPOST
Part of the Hort Innovation project MU17008 - Understanding and managing the impacts of climate change on Australian mushroom production, this is the first in a series of six factsheets
Linking growers to the food industry
- By Paulette Baumgartl
PROJECT MU20003 : Educating the food industry about Australian mushrooms
The Australian food Industry loves mushrooms. With their characteristic umami and meaty taste profile, mushrooms are a unique nutrient rich plant-based food. Yet, all too often mushroom- dishes are hidden amid the vegetarian and plant-based options.
While common on menus around Australia, mushrooms are rarely the main act, seldom featured and celebrated.
To elevate mushrooms in the minds of industry insiders, highlighting their benefits through impactful education and engagement could bring them out of the shadows and into the culinary and nutritional limelight.
Barriers to cooking with mushrooms, and how these barriers may be overcome, is the central aim of the Educating the Food Industry on Mushrooms project. This research and education program led by Leah Bramich (General Manager at Australian Mushroom Grower’s Association) in collaboration with CEO of Nutrition Research Australia Dr Flavia Fayet-Moore and industry insider Chef Adam Moore, has entered its second phase with some clear results.
In Phase 2, key stakeholders identified during Phase 1 were interviewed. Questions were devised to understand existing barriers, and extract further insights into how an education project could be designed and delivered for maximum effectiveness.
Specific questions in these one-on-one interviews delved into opportunities to expand/feature mushrooms in catering and to include mushrooms in hospitality training curriculums. The researchers also explored which health and nutrition messages would resonate with food service professionals, and what are the most effective and efficient ways to reach organisations and industry professionals.
Interview subjects included a director of nutrition and food services at a leading hospital, an instrumental player in innovation within foodservice delivery at hospitals, an executive chef at a leading hotel chain, and a prominent food industry educator.
The findings emphasised that while mushrooms were a much-loved ingredient, there was little knowledge among industry practitioners on the nutritional, culinary, and health benefits. However, when properly informed of these benefits, interest increased dramatically.
With the global surge in plant-based diets, there is capacity for mushrooms to be incorporated more across multiple food industries. This is particularly relevant for hospitals and other institutions, where demand for plant-forward meals is high, and lower sodium and saturated fat options are deciding factors when creating menus.
There was further evidence that greater awareness and knowledge could propel mushrooms as a culinary force in the commercial sector, although taste and texture, more than nutritional value, were the more important factors.
So, filling a knowledge gap helps reduce barriers, but how can this best be applied?
Findings from this study point to practical and simple engagement at the workplace. The train the trainer method was an approach identified as being useful in this context; train the executive chefs and sales teams who can deliver informal educational sessions on mushrooms with the staff at their workplace. On site education and engagement is likely to get more traction than classroom learning or webinars, and furthermore supports executive chefs in their roles as teachers.
Communication materials were also identified as an approach that could inspire creativity and connect and engage food industry staff. Chefs reported that they would love to see posters in their work environment that could educate and inspire with preparation techniques and recipes.
Tapping into the provenance story of mushroom was also identified as another great opportunity to drive a greater desire for mushrooms on menus. As diners become more discerning and environmentally aware, provenance is having a greater impact on choice than ever before. The provenance narrative of this mushroom from that place provides another avenue to promote mushrooms as a showcase ingredient.
This research project provides a unique opportunity to mutually benefit growers, the food industry, and their shared stakeholders, bringing together resources that will have a legacy and help growers work with the food industry.
MU20003 Educating the Food Industry is led by the Australian Mushroom Growers Association together with Nutrition Research Australia and chef Adam Moore. The project aims to develop ways to educate food industry professionals, uncovering ways that the mighty Aussie mushroom can solve some of the nation’s biggest nutrition problems.
MU20004 - A scoping study to review fungi based global innovations to inform product development opportunities
Running from 2021 to 2022, this short investment explored the use of mushrooms in plant-based food product innovation and informed the industry of new market opportunities and their potential viability in the Australian context.
This project yielded the following key outputs:
A mushroom product compendium of over 180 products across 13 categories
Three deep explorations (case studies) of novel mushroom-based food innovation activities
Key insights and considerations from each case study
Three novel food product concepts using Agaricus bisporus.
Project Outputs
MT21011 - Foodservice foundational market insights
Key delivery partner: KPMG
This investment is equipping the avocado, melon, mushroom, onion, papaya, sweetpotato and vegetable industries with market insights into the foodservice sector. These insights will be used to create targeted strategies for these industries to engage with food service providers more effectively and direct their efforts to expand in the most viable, profitable market segments.
The research team will base the targeted strategies on extensive market intelligence research supplemented with industry consultations to deliver insights on industry landscape, price points, demand drivers, competitive insights, including seasonality, and in-depth analysis of the trade performance of the market.
The key output of this project will be a detailed report that guides industry on how to engage with the foodservice sector, capitalise on identified opportunities and ultimately grow in prioritised segments of commercial and industrial sectors.
The report will also include macro-level market intelligence on the foodservice sector, sub-segment prioritisation within commercial and institutional segments, customer value propositions and a list of essential industry stakeholders for engagement.
What was it all about?
This investment has delivered market insights into the foodservice sector for the avocado, melon, mushroom, onion, papaya, sweetpotato and vegetable industries. These insights can be used by industry to create targeted strategies on how to engage with foodservice providers more effectively and how to direct their efforts to expand in the most viable, profitable market segments.
The key output of this project is the Category snapshot report that guides industry on how to engage with the foodservice sector, capitalise on identified opportunities and ultimately grow in prioritised segments of commercial and industrial sectors.
The report includes macro-level market intelligence on the foodservice sector, sub-segment prioritisation within commercial and institutional segments, customer value propositions and a list of essential industry stakeholders for engagement.
The research team based the targeted strategies on extensive market intelligence research supplemented with industry consultations to deliver insights into industry landscape, price points, demand drivers, competitive insights and in-depth analysis.
Project Outputs
Access the Category snapshot report that highlights category-specific macro trends, segmentation alignment, value chain nuances that need to be considered by category industries, and commercial decision opportunities.
Access the Foodservice market insights strategy, which provides guidance on foodservice industry activity and investment that will allow focus industries to capitalise on identified opportunities across foodservice.
Download other resources produced by the project, including:
Market profile report, which provides key insights for each of the foodservice channels.
Segmentation report, which provides practical information on each of the foodservice channel’s general requirements and attitudes.
Value chain maps to improve understanding of the value chain that horticultural produce moves through.
MU21002 - Desktop review of pathway risks for the mushroom industry - Agaricus mushrooms and growth substrate imports
Key research provider: Applied Horticultural Research
This investment is identifying exotic mushroom pests and diseases and investigating the potential ways that they could enter Australia. Managing pests and diseases is a key priority for the Australian mushroom industry, as the entry of new pests and diseases could pose a serious threat.
The project team will investigate all possible routes for these pests and diseases to enter Australia, such as through imported Agaricus or exotic mushroom varieties, or other means including substrates (e.g. logs) or inoculum.
The research team will collaborate with the project Development of a biosecurity plan for Australian mushrooms (MU18006) as well as other industry risk-related projects and key industry organisations.
The research team will collaborate with the project Development of a biosecurity plan for Australian mushrooms (MU18006) and other industry risk-related projects and key industry organisations.
MU21005 - Mushroom price elasticity of demand
Key research provider: Natural Capital Economics
This project is delivering the mushroom industry with valuable information on how changes in the price of mushrooms and substitute/complementary products can affect the industry’s market share and overall revenue.
By understanding how consumer purchasing patterns respond to changes in the price of similar products, the industry can determine the optimal value/volume mix that is sustainable and viable for the whole supply chain.
MT21010 - Economic contribution of Australian horticulture
Key research provider: Centre for International Economics
This short investment is using a suite of economic models to measure and understand how the horticulture industry contributes to the Australian economy. The project will estimate the direct and indirect impacts on the national economy, as well as regional areas.
This project will provide the horticulture sector with the information needed to articulate how their activities contribute to regional, state and national economies, and will assist in decision-making as well as discussions with governments and other stakeholders.
The analysis will produce a number of case studies that will provide detailed information on the importance of the horticulture industry to Australia.
MU21003 - Mushroom industry communications program (MushroomLink)
Key delivery partner: Applied Horticultural Research
This investment is delivering effective and timely communications to ensure Australian mushroom growers and other industry stakeholders are kept up-to-date with the latest mushroom R&D and marketing investments, developments and outcomes, and other industry news and information.
The new program builds on the previous investment Mushroom industry communications program (MU18001) and is embracing new digital tools (including a fresh new-look magazine) and innovative techniques to more effectively communicate with the mushroom industry. This includes an increased emphasis on webinars, podcasts and social media, as well as online access to old and new resources, updates on overseas research and greater use of visual communication.
A number of regular communications channels are produced and maintained by the program, including but not limited to:
• A quarterly industry magazine
• A monthly e-newsletter
• Grower case studies
• The AGORA website
• A webinar and podcast series
• Social media
• Videos
• Media releases.
MT21004 - Consumer behavioural data program
Key research provider: Nielsen
This multi-industry investment is tasked with providing regular consumer behaviour data and insight reporting to a range of industries, through the Harvest to Home platform (www.harvesttohome.net.au).
The platform has a dedicated dashboard for each commodity, making data and reporting easily accessible for industry participants.
The information is intended to assist growers and supply chain partners in decision-making for their businesses and, for the wider industry, the data and insights will be available to support strategic activities.
Project outputs
MT21201 - Consumer usage, attitude and brand tracking (pilot program)
Key research provider: Fifty-Five Five
This pilot program is providing a category tracking service to allow various horticultural categories to better understand consumer usage and attitudes and the effectiveness of marketing campaigns. The initial phase of the program will run for three months to ensure that the continuous tracker runs effectively, after which a longer-term program will be put in place.
The insights gained from this program will seek to answer questions such as:
How do consumer trends and movements in behaviours, usage and attitudes to fresh produce change over time
How do these trends and evolving expectations of consumers inform future demand opportunities for both the whole-of-horticulture, as well as individual industries?
What perception metrics drive usage and purchase?
What are the barriers to brand/category salience and purchase and how do we overcome these to drive future growth?
The program will also examine the effectiveness of Hort Innovation marketing campaigns to determine how salient they are in market, what their impact is on consumer usage, attitudes and future purchase intent, and how effective they are at driving messaging comprehension and enjoyment.