It’s a wrap on MU16003 Pest and disease management and research services
Like all crops, mushroom yields can be adversely impacted by pests and diseases. However, mushrooms lack protective skins, as well as the defence compounds often produced by parent plants. Moreover, treating disease with fungicide is clearly problematic for a fungus! Added to this is a short cropping cycle, leaving little time to treat diseases mid cycle.
Prevention is better than cure very much applies here.
The team have researched and collated information on current and emerging mushroom pests and pathogens, as well as how to recognise, treat and manage them.
Research projects focussed on critical areas that would have the greatest impact on effective pest and disease management strategies, including:
Improving management of foot dips
Getting the best from cookout
Mushroom Virus X Syndrome - Patch Disease and Brown Cap Mushroom Disease
Syzygites megalocarpus – Troll Doll
Internal Stipe Necrosis
Grower engagement was a top priority over the five years, with considerable effort taken to encourage uptake of the resources and expertise that was being made available.
Despite COVID-19 disruptions, ten face-to-face workshops were delivered over five states, attracting attendees from nearly 50% of levy-paying farms. There were also numerous “phone a friend” online consultations.
Workshop topics included mushroom pathology 101, dry bubble biology and management, vectors, spot treatment training, cobweb biology and management, and on farm sampling.
Four on-farm visits allowed the team to examine vulnerabilities of different farms to pests and diseases; these visits highlighted disease hotspots and assisted farms to develop better management strategies.
A key activity of the project team has been to maintain and update the AGORA website, making it the central library of mushroom pest, disease and hygiene information. Hundreds of resources are available, including both locally produced fact sheets and articles and publications from around the world. There are also videos demonstrating sampling methods, spot treatments and pest and disease identification.
The information on AGORA provides an invaluable industry asset for understanding and managing not just pest and diseases, but the important roles of compost quality, farm hygiene and other factors.
Having such information available through AGORA has helped numerous farms manage their way through serious diseases.
Note that access to AGORA is password protected – please contact Judy Allan or Leah Bramich to obtain a login.
Information for this article has been sourced from articles and fact sheets published through the AMGA by Judy Allan and Warwick Gill, and the MU16003 final report.
This is an abridged version of the article that will appear in the magazine
A new diagnostic tool gives growers the upper hand in controlling disease
A mushroom industry-funded project has delivered a commercially available early disease detection service which has revolutionised the way growers manage disease.
Growers can now identify disease early, whether in compost, grow room, or the crop itself, facilitating timely action to manage diseases and minimise losses.
Samples being prepared for PCR testing
For example, the system can identify Trichoderma aggressivum, a species of green mould that is highly damaging to yield but nearly impossible to distinguish visually from other less serious green moulds.
Interestingly, the PCR test used to detect Trichoderma uses the same technology as the gold standard PCR test for detecting COVID-19.
The PCR test can also identify Dry Bubble (Lecanicillium fungicola), Cobweb (Cladobotryum sp.) and Bacterial Blotch. All four diseases are included in the same testing ‘panel’, meaning that a single test can detect any of the diseases above in any one sample provided.
The results from a single sample give a positive or negative for a range of species (see Table 1), as well as an indication of how much disease is present.
Quick turnaround of test results, early detection before symptoms are evident, and cost-effectiveness are all major benefits of the new testing service.
The PCR-based testing service was developed by a Hort Innovation project (MU12007) and is now fully operational.
The development team was led by Associate Professor Michael Kertesz from the University of Sydney. Partners included AusDiagnostics, who provided the PCR delivery platform, and disease experts Judy Allan and Dr Warwick Gill. Trials were carried out by the Marsh Lawson Mushroom Research Unit (MLMRU).
The project was managed by Applied Horticultural Research (AHR) who are now also providing the testing service commercially from their Sydney laboratory.
Trichoderma (left) and dry bubble (right) are just two of the diseases that can be tested for using the PCR testing service
The diseases which can be detected using the PCR testing service developed by Hort Innovation project MU12007 are:
Cobweb - Cladobotryum mycophilum (Hypomyces odoratus)
Lecanicillium spp.
Dry bubble - Lecanicillium fungicola (Verticillium fungicola)
Trichoderma spp.
Green mould - Trichoderma aggressivum
Bacterial blotch - Pseudomonas tolaasii and Pseudomonas gingeri
Testing and control measures on farm are effective at controlling disease
The mushroom disease testing service has already proved popular, with over 5,000 samples processed since August 2020.
As well as identifying disease, testing after cookout can provide vital information on whether control measures taken at the farm have been effective.
AHR has seen some encouraging trends in the testing results, showing that PCR testing for disease, coupled with corrective action, is effective at controlling disease.
AHR principal, Dr Gordon Rogers says “Farms using this service see a steady decline in positives for diseases they are targeting.”
“This means the control measures on farms are working, and testing is confirming their effectiveness.”
AHR employee Samali Perera runs mushroom samples through the PCR machine
How to get your samples tested
PCR testing, developed during the Hort Innovation project, is now being offered as a commercial service by AHR, using a methodology commercialised by AusDiagnostics.
The PCR technique is highly sensitive at detecting diseases. A sample containing even the smallest amount of the disease can usually be detected before any symptoms are evident in the crop.
Very importantly, the way the sample is collected is critical.
A video produced by Judy Allan and Warwick Gill demonstrates how to collect samples for disease testing from growing rooms, equipment, work areas, mushroom caps and compost. Click here to view the video or visit the AGORA website for both the video and appropriate control measures.
To test for the presence of Trichoderma, Cobweb, Dry Bubble or Blotch disease, send your samples by express post to the AHR diagnostic laboratory in Sydney to:
Applied Horticultural Research
PO Box 917 Alexandria NSW 1435
For more information on how to collect and send samples to the laboratory, visit the AHR website https://ahr.com.au/mushroom-disease-diagnosis-service
This project has been funded by Hort Innovation, using the mushroom research and development levy and contributions from the Australian Government. Hort Innovation is the grower-owned, not-for-profit research and development corporation for Australian horticulture.
Grassroots Product Sampling and Events
By Leah Bramich. AMGA
Cambride Markets – Sydney
To continue to drive top of mind awareness, a levy-funded, AMGA-run Grassroots Product Demonstrations and Events Program is underway to support local growers by driving demand within communities in which they live and work.
The program has developed ‘hyper local’ product sampling events to drive the uptake of mushrooms in both regional and metro markets, providing delicious product samples and promoting “Add the Mighty Mushie” to position mushrooms as an essential ingredient for enhanced taste and health.
The AMGA have selected Melbourne, Adelaide, Sydney, Perth and the Gold Coast for activations, along with 15 regional areas which align with grower locations. A total of 23 product sampling events are being activated around the nation.
To efficiently roll out the product demonstration and sampling events remotely, local radio stations were engaged to design their version of a ‘Hyper local event’ with preferences given to local foodie festivals, farmers markets, restaurants, or independent green grocers, with mushroom samples cooked by professional chefs. In Ballarat, a former MasterChef contestant will cook ‘Mushroom toasties', in Adelaide, well know chef, restaurateur and former MasterChef Callum Hann will cook live on stage at the Adelaide Markets, and in Perth, seaside café Odyssea will include a mushroom on toast item to their menu for the week, inviting listeners to try it.
Each regional event is accompanied with a live broadcast or street team event, and a hefty radio campaign to support it, with reach amplified via the station’s social media channels. Taking simple product sampling to the next level, all events include a product sampling element and mushroom giveaways, and the opportunity for mushroom growers to be personally involved in the grassroots promotion.
Metro events have been selected in premium markets with high traffic. The 3-day Melbourne event at Queen Victoria Market reported 1760 mushrooms on toast samples provided, with 2250 interactions. A huge impact!
Local Grower Involvement
Local growers will be invited to take part in their regions event, as many have a long history of being active in their local community, active with local media and have long-standing relationships with local businesses.
In regions where there are multiple growers, AMGA will need to manage relationships carefully to ensure each grower is represented equally, and no preferences are shown.
Managed by the AMGA, Local Growers will be invited to:
Be interviewed on-air about the mushroom growing process
Provide free mushrooms for product sampling and giveaways
Provide a display, showing the mushrooms growing process
Facilitate open days/ Farm tours
While local growers are invited to take part, all messaging will remain with the “Australian Mushrooms” brand and all promotional efforts will link back to the Australian Mushrooms channels.
While all activations were booked to deliver in FY22 (and some have indeed have been deployed), Hort Innovation and the AMGA made the decision to put the program on hold due to the supply shortage. The program is now booked for late July and August.
Regional Radio Events
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Star 106.3 – 4hr street team event 0730-1130 from Willows Sunday Markets. Chef cooking elevated mushrooms on toast. Inc. Advertising schedule
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Hit 100.7 – Toowoomba Farmers market, 3hr outside broadcast. Chef cooking mushrooms on toast. Inc. Advertising schedule
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Mix FM 97.3 – Erbachers independent greengrocer (46yrs), 3hr outside broadcast 1500-1800. Chef cooking mushrooms on toast. Inc. Advertising schedule
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Hot Tomato – HOTA Farmers Markets, 3hr outside broadcast 0800-1100. Chef cooking mushrooms on toast. Inc. Advertising schedule
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3BA – Tim Bones (Masterchef) at Ballarat Markets cooking mushroom toasties, 2hr outside broadcast 1000-1200. Inc. Advertising schedule
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Hit 91.9 – Heathcote on Show, 3hr outside broadcast 0900-1200. Chef cooking Mushroom Bruschetta. Inc. Advertising schedule
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Edge FM – 4hr live broadcast 0900-1300 from Fruits n Fare independent grocer. Chef cooked mushrooms on toast Inc. Advertising schedule
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Hit 104.9 – Albury Wodonga Farmers Markets. 4hr street team with live crosses 0800-1200 – Chef from Smart Hospitality Inc. Advertising schedule
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Hit 101.3 – Terrigal Beach Markets. 2hr pop up event with live crosses. Chef to cook mushrooms on toast. Inc. Advertising schedule
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Hit 106.9 – Newcastle Food and Flower Markets, Sandgate. 2hr outside broadcast 1000-1200 and chef. Inc. Advertising schedule
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Mix FM – 2hr roadside activation 1000-1200. Location TBC Inc. Advertising schedule
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Power 94.9 – Easts and Eats Event. 2hr pop up event, late afternoon. Chef cooking mushrooms on toast. Inc. Advertising schedule
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Nova – Callum Hann (Masterchef) 2hr cooking demonstration. Location TBC, likely the new food hall. Inc. Advertising schedule
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Nova – Odyssea restaurant featuring mushroom bruschetta on menu for a week. 2hr live cross event with chefs providing mushroom samples. Inc. Advertising schedule
METRO PRODUCT SAMPLING EVENTS
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Sampling events held at the Adelaide Central Markets for 3 consecutive Thursdays:
• 26 May 2022
• 2 June 2022
• 11 June 2022
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Sampling events held at the Queen Victoria Markets for 3 consecutive days. Each event is 9hrs.
• Thurs 30 June 2022
• Fri 1 July 2022
• Sat 2 July 2022
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Two Sampling events held Cambridge Markets events. Each event is 6hrs
• 12 June 2022
• 28 August 2022 “Christmas in July” (Postponed event)
Mushrooms on Toast set to Infiltrate Café Culture
By Leah Bramich. AMGA
An excellent opportunity exists for mushrooms to leverage current vegan, vegetarian, flexitarian, meat-reducing, plant-forward, superfood and sustainability diet trends, and to become the next hero ingredient on breakfast, brunch, and lunch café menus.
It’s safe to say that you can walk into almost any café in Australia and order smashed avocado on toast.
Smashed avo’s rise to fame is tied to the wellness movement. This global sensation began more than two decades ago and was driven by consumer demand for less processed, and more fresh, healthy, and plant-forward meals; reasons which are still relevant today.
The AMGA are leading a new Foodservice Program to “infiltrate café culture” to influence cafés to replace smashed avo on their menu - with Mushrooms on Toast.
Mushrooms on Toast is similar to the smashed avo in its simplicity, while allowing cafes to get creative. It’s a quick and easy meat-free menu option for diners, with great ‘value add’ options for cafés to increase their profit margins.
Yet while smashed avo is served raw, mushrooms require cooking; typically in one of two ways - either sautéed or roasted.
A successful and desirable mushroom dish depends on how well the mushrooms are cared for during the cooking processes. Mushrooms have a high-water content, which can easily become ‘mooshie’ - therefore it’s imperative that café kitchen staff learn how to cook the mighty mushroom properly.
A key element in the Australian Mushrooms Café Culture Foodservice program is the educational tool kit. We are on a mission to ‘ban the mooshie mushie’ by teaching café kitchen staff mushroom 101 – how to choose, prep, store and cook a great mushroom dish, while enticing café owners and staff to add mushrooms to menus with a huge prize incentive.
Through this Foodservice Program, the AMGA will influence café culture by:
Scope the Foodservice industry –Food Industry Foresight have been engaged to offer detailed insight into the café sector through hard data and qualitative and quantitative industry surveys. These reports are invaluable to understanding the sector, how to educate, and how to influence menus.
Engage industry to co-design and collaborate – A Project Reference Group of café owners and food industry experts was engaged to ensure the program and educational materials have relevance.
Cooking Education – Educational videos, a ‘My Mushroom Toast’ educational booklet and café recipes with detailed profit projections were produced. These resources are housed on the new food service section of the Australian Mushrooms website and will be used in remarketing to teach and inspire cafés.
Health Education – Educating café staff of the unique health benefits of mushrooms, and to instil mushrooms as the hero ingredient for meat-free/vegan/vegetarian/flexitarian/plant-forward menu options.
Inspire menu change – Directly engage cafés through a social media competition, open to both consumers and café owners. The café major prize incentive is $10,000 for Australia’s best Mushrooms on Toast. The competition is designed to build hype as well as creating a community for mushroom menu inspiration.
Make mushrooms famous – Through a media launch and hefty PR campaign, to garner both paid and earned media to increase reach.
Monitor and evaluate – Survey the industry pre and post program, to show the effectiveness of the campaign.
The program has been researched, designed and is ready to go, however, Hort Innovation and the AMGA made the decision to put the program on hold until the current shortage is resolved. The program aims to deploy in late August through to October 2022.
NUTRITION AND HEALTH MESSAGES ABOUT MUSHROOMS
This fact sheet has been created to outline the range of health benefits that can be
attributed to the nutrients found in mushrooms. The statements in this document are a
more consumer-friendly version of permitted nutrition and health claims that comply with
the Australian New Zealand Food Standards Code.
Additionally, consumer research was recently undertaken (which is also available in the
grower portal), which tells us that health claims about mushrooms and immunity, as well as
calcium absorption are the most likely to resonate and prompt purchase, and therefore are
good claims to consider in any of your communications.
The Industry testing program: Rebooted!
Written By: Dr Jenny Ekman
TESTING TO PROVE, OR TESTING TO IMPROVE?
Among the seemingly endless list of compliance requirements that all fresh produce businesses face, verification testing is often questioned from both a cost and value perspective. “Why do we have to test” is a common question, and for most, the answer would be “because our customers say we have to”. While the answer is not wrong, the driver for compliance is misguided.
Anyone in the business of growing and supplying food to consumers understands that consumers trust the food they buy is safe and rely on the integrity of both process and product.
The seemingly endless range of testing for heavy metals, chemical residues and microbial contamination won’t itself make the product safer. However, it will provide assurance and surety that the processes followed deliver a product that is free from residues and safe to eat, factors that are critically important at a business, industry and ultimately customer level.
The Testing Program
For some years now, the Australian Mushroom Growers’ Association (AMGA) has organised competitively priced testing of fresh mushrooms and inputs (water, compost) for members. The testing commenced in the early 2000s, with the program including all the microbial, chemical residue and heavy metal tests required by food safety certification programs.
As well as providing keen pricing, the advantage of using the industry program is that all test results are reviewed and reported back accompanied by an explanation of what they mean. In other words, whether any of the results raised concerns and what should happen next if they did.
The de-identified results gathered through the program over the last 15 years are also a valuable resource for the industry as a whole. For example, from 186 tests of fresh mushrooms in the previous five years, there has been only a single detection of E. coli (which was <100 CFU/g), no detections of Salmonella spp. and no detections of Listeria monocytogenes.
Such data provides objective, defensible evidence that growers are following good practices and mushrooms are safe to eat.
Until now, the on-request testing procedure was that growers downloaded a form from the AMGA website, filled it in and sent it back to the Association. A request would then be made for a test kit to be sent to the grower from the lab. The grower took the samples, filled in the analysis request form, and returned it to the lab for testing. While this has worked well enough, it certainly added unnecessary steps in the process, an extra layer of complexity and, therefore, an opportunity for error.
Now, with the support of levy-funded project MU20000 - Extension and Adoption for Food Safety, Quality and Risk Management, every mushroom business can conduct one full suite of chemical and microbial tests each year – for FREE.
The testing on fresh mushrooms includes chemical residues (CR006), heavy metals (ESM-02) and microbial contamination (E. coli, Salmonella spp and L. monocytogenes). The program also includes a water test for E. coli (CFU/100ml).
This industry-wide service is designed to encourage verification testing to support individual businesses. It will also strengthen the pool of de-identified test data available, helping identify and manage potential risks.
The Process
Simply email your request to the Food Safety (FS) project team, and the kit will arrive in the mail accompanied by instructions, a pre-filled analysis request form and a return pre-paid satchel.
This new system also means that absolute confidentiality is ensured regarding the results. Only the FS project team will know which grower code links to which individual farm.
Again, results will be accompanied by an interpretation of what they mean. For efficiency, testing through this program will be available three times a year. The first round of free testing will commence at the start of April. The following testing rounds will be in August and December.
Email Dr Jenny Ekman to receive your FREE chemical, microbial and heavy metal test kit, helping the industry demonstrate the high standards of Australian mushrooms and providing you with the data you need for an audit.
The current testing program arrangements will continue for those businesses who need to test other inputs or test more frequently. This will now follow the new and improved administrative process.
An updated cost schedule will be available on request.
Lessons from chemical and heavy metal testing
Just like forensic investigators on TV, chemical residue or heavy metal test results can provide vital information on inputs such as compost and compost ingredients, supplements and chemicals.
When residues are detected, they are usually well below the maximum residue level (MRL). However, when there are detections, it is worth considering at what percentage of the MRL they are and reviewing factors such as inputs, use patterns and application rates. this approach ensures total control of products and processes, in the most cost-effective way.
Lessons from microbial testing
Close monitoring of microbial test results can often pre-empt an issue before it becomes a problem. Indicator organisms detected at low levels in products or inputs can help identify issues with infrastructure, cleaning and hygiene practices.
A problem understood is a problem solved, and testing produces the opportunity for this understanding
This article was originally published in the 1st issue 2022 edition of the Australian Mushrooms Journal
MushroomLink Bulletin June 2022
In this edition:
Introduction to MushroomLink
Marketing update
Latest in R&D
Watch and Listen
News and Events
Reset and Refresh – towards better collaboration between Hort Innovation and industry
In mid-last year, the Seftons review was commissioned to examine the working relationships between industry peak industry bodies (PIBs) and Hort Innovation. The review identified a number of issues, particularly relating to governance and communication.
As a result, a working group was established consisting of representatives from the PIBs, the Hort Innovation board and the Commonwealth government. The working group has been developing a new framework for collaboration between industry and HIA.
On 14 and 15 June mushroom industry representatives Geoff Martin, Nick Femia and Leah Bramich took part in two “Reset and Refresh – Roles, responsibilities and advice mechanisms” industry workshops. The aim was to find ways to work together better, particularly in terms of developing advice mechanisms for both research and development and marketing and promotion.
Discussion was constructive and focussed on raising the quality of outcomes for all industry participants. Hort Innovation has committed to communicating clearly and regularly with industry and is currently considering how best to act based on industry feedback. The outcome should be maximised returns on investment for all levy payers.
According to AMGA General Manager Leah Bramich “This was an extremely important and positive first meeting, with Hort Innovation and industry working together collaboratively and transparently. I am really pleased to see this important first step towards meaningful change and a better future”.
Access the HIA report on this initiative or download the DAWE Best Practice Guide to Stakeholder Consultation.
New look mushroom marketing strategy built on collaboration
The team at HIA have developed a new approach to the Marketing Planning Process, through close collaboration with industry.
The fresh approach, presented in September by HIA General Manager Jane Smith, laid out a commitment to foster better working relationships with growers and their peak industry bodies.
Included in the plan are workshops with industry and the AMGA, farm visits, as well as ongoing consultation with the SIAP
The collaborative workshops will provide an opportunity to share ideas and discuss recent developments. Results from these events will shape activities for the 2023 financial year.
Concurrently, and responding to feedback from growers, the Hort Innovation Australia (HIA) Mushroom marketing team, Head of Consumer Marketing Gillian Reilly and Marketing Manager, Emma Day have been busy refocusing their marketing strategy.
Through leveraging current diet trends, there are ample opportunities for mushrooms in the vegan, vegetarian, flexitarian, meat-reducing, plant-forward, superfood and sustainability spaces.
Riding on new consumer data that Australian eating habits post-COVID are leaning towards more home cooking, less meat and with a greater focus on nutrition, the new brand strategy is focused on pitching mushrooms as an everyday, for everyone, essential ingredient
Guiding the new strategy is a four-pillar approach designed to unlock the core challenge: How do we inspire consumers to consider and use mushrooms more often?
Top of mind awareness is the first pillar and seeks to increase prominence of mushrooms through media and communication activities. In practice, this means positioning Australian mushrooms as an essential ingredient in everyday meals to improve taste and nutrition. A highly successful campaign with celebrity Chef Adam Liaw at the Mushroom Meatery is a great example of this initiative in action.
Promoting the nutrition and unique health benefits of mushrooms by educating and inspiring to incorporate mushrooms in home cooking consumers forms pillar two. The consumer claims research run by Fiftyfive5 is a great example of this initiative in action. Consumers were asked to rank a variety of mushroom health claims against criteria of appeal, credibility & uniqueness. The results have been summarised in a handy grower fact sheet, which can be accessed www.australianmushrooms.com.au in the new Industry Portal section.
Increasing the visibility of mushrooms in retail settings to capitalise on impulse buying is the basis of pillar 3. Activities here include inspiring shoppers to purchase mushrooms via in-store inspiration mechanics i.e. product demonstrations and sampling, retail out of home advertising panels close to or inside of stores, and retailer in-store and online advertising.
Weaving mushrooms into café culture, and Australia’s beloved brunch, is an exciting project and the fourth pillar of the brand strategy. Mushrooms are in a position to follow in the wake of smashed avocado on toast and become a must-have menu item. The AMGA-run project has developed and is executing this “ Foodservice Program” work with cafes.
Look out for further updates on the new brand strategy in the quarterly Mushroom Link magazine.
New Mushroom Levy R&D investments a win for the industry
The Mushroom Strategic Investment Advisory Panel (SIAP) has confirmed its advice on recommendations to Hort Innovation for the 22/23 financial year.
In a resounding success for mushroom growers, the SIAP supported all ten of the proposed research and development levy funded projects at their May meeting.
This 100% support rate demonstrates the strength achieved through determined collaboration. Hort Innovation have worked closely with the AMGA, growers, and industry stakeholders to ensure the best possible outcome for the industry.
Activities included a joint industry workshop between Marsh Lawson Mushroom Research Committee (MLMRC), AMGA, SIAP and Hort Innovation in December 2021 to itemise the industries high level priorities with alignment to the Mushroom Strategic Investment Plan (SIP) 2022-2026.
Dr Geoff Martin, AMGA Chairman, says this result sends a strong signal of the value of research in the industry. He is particularly enthusiastic about two projects, both of which are real investments in the long-term sustainability of Australian mushroom growing.
“Investing in the sustainable transition away from European sourced peat will advance mushroom farming in Australia and protect it from geopolitical upheavals elsewhere”, Dr Martin said.
“Currently we import all our peat, which makes the industry vulnerable to supply chain issues out of our control.”
Also approved in this round is a commitment to training a new generation of mushroom pathology experts and building expertise and scientific capacity in Australia around mushroom viruses.
Science and research not only provide the innovations required to evolve mushroom growing in a sustainable manner, it is also critical in protecting the industry from disruptions caused by diseases.
“We have a great opportunity to collaborate with Australian universities and the international community, for example Dr Helen Grogan from Tegasc (The Irish Agriculture and Food Development Authority) in Dublin, to support a PhD project in mushroom virology, which is especially significant given the recent finding of a possible unique virus X expression in Australia”, Dr Martin said.
“Now more than ever we understand the potential disruption caused by novel viruses. It is vital we maintain expertise to fight any future threats to the industry”.
Other highlights include strategic long-term investments focussing on promoting the health and nutritional benefits of Australian mushrooms.
AMGA Relationship and General Manager Leah Bramich, says these projects will go a long way to cement Australian mushrooms as a healthy, unique, and vital part of the Australian diet.
“Firstly, we are looking to influence a change to the Australian Dietary Guidelines, for mushrooms to be listed as a separate food group. This opportunity only comes round once every 8-years and is paramount to highlighting the uniqueness of mushrooms to both consumers and the health sector.”
“We are also funding a study focussing on the viability of pursuing a health claim for vitamin D, which, coupled with the current CSIRO beta-glucan study, will be very powerful positioning in the health space, and if the claims are successful, will create huge market potential for mushrooms.”
“These new investments and the (completed) Educating Health Professions and (current) Educating Food service projects will all feed into a new multi-year communications program, including a ‘mushrooms for health’ style website, focusing on long term education for health professionals”.
Grower communication and education has not been forgotten in the new investment recommendations, with two new initiatives; a 5-year plan for the Australian Mushroom Industry Conference, which includes bi-annual roadshow, as well as international outbound and inbound study tours open to growers, both of which will facilitate the exchange of ideas among the global mushroom growing community.
“These programs are designed not to fund grower travel directly, but to facilitate educational opportunities for growers, with tours and experiences they wouldn’t ordinarily be able to coordinate. The inbound and outbound study tours will be particularly exciting and highly beneficial for grower levy-payers”.
Updates on all projects will be reported in upcoming issues of Mushroom Link Magazine.
If you want to know more about these or any other Mushroom levy investment, you can talk directly with the Hort Innovation Mushroom Industry Strategic Partner. Mark Spees P: 0439 574 173 @: Mark.Spees@horticulture.com.au
For any media distribution of this information please contact communications@horticulture.com.au
The ten investments:
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The SIAP supported this investment recommendation acknowledging it as a high priority strategic investment for the industry. They recommend a staged approach with stop-go milestones utilising a project reference group (PRG) of experts (local and international) at the evaluation stages of the project. The Request For Proposal (RFP) will be informed by a funded symposium of international experts, ideally at the 2022 National Mushroom Industry Conference.
Strategic Background: Peat is a key component of professional horticulture, used in the production of mushrooms and nursery along with several other industries, due to its favourable physical, chemical, and biological characteristics. It also has a long history as a fuel source with peatlands (bogs) being mined for centuries. With increasing awareness that damaged peatlands are a large source of greenhouse gas emissions (calculated at nearly 5% of global anthropogenic CO2 emissions), many countries previously relying on peat production as an industry have now move towards peatland conservation and restoration to meet their commitments to international agreements, including the Paris Agreement on climate change. In 2020, Australia imported $16.7M of peat, which represented 1% of global imports (https://oec.world/en/profile/hs/pea), noting that a large proportion of this supplies the mushroom industry. Over the past 18 months, the price of peat has doubled with higher freight costs, increased competition to access peat, and restrictions to supply, leading to an ever-increasing need to source alternate casing substrates. This requires research which builds on the previous studies of substrates, investigating new options to evaluate or develop alternatives which not only provide mushroom growers with a sustainable and affordable resource, but integral is that an alternative consistently provides equivalent (or improved) production in terms of yield and quality.
As Ireland has begun to decommission peatbogs and deep peat extraction (completed by 2035), and Germany/Western Europe beginning to follow this approach (Eastern Europe still offers supply, but unsure of the timeframes in the long term for worldwide supply), peat will become more expensive, increasing cost of production.
The Irish Government has supported a $1.65M Euro project (Beyond Peat and Sustainable Transition) to work on alternate casing substrate. There is value to link with global innovators in this research space to ensure that Australia has viable options and does not duplicate the effort.
This research is a long-term investment to secure an alternative option, before access to peat is lost. This research will allow for the mushroom industry to diversify, to further explore and develop a new substrate and potentially begin to transition to the new option in a phased approach while peat is still available.
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The SIAP supported this investment to assess packaging options that are economically viable and acceptable to retailers and consumers in the Australia context.
Strategic background: There is increasing conversation and push for sustainable packaging in the Australian food supply chain. PET is currently the dominant packaging material and while this is recyclable via kerbside collection, packaging targets and retailer customer charters were signalling that increased sustainability would be necessary. The use of single use soft plastics (PVC wrap) and hard plastics that are not derived mainly from recycled content are going to be under increased pressure to be phased out.
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The SIAP strongly supported this investment.
Strategic background: The Australian Dietary Guidelines is a resource to help Australians to make healthy food choices based on scientifically based nutrition and health information (National Health and Medical Research Centre 2013). The guidelines aim to provide this information to maximise health options and mitigate disease and illness due to poor nutritional choices in the Australian population. A series of companion resources accompany the guidelines to further enable all Australians to access and implement the information.
The Australian Dietary Guidelines are summarised in the form of the Australian Guide to Healthy Eating, which pictorially depicts the separation of food groups and the associated daily or weekly consumption quantity. The food groups are:
Grain (cereal) foods, mostly wholegrain and/or high cereal fiber vegetables
Vegetables and legumes/beans
Lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans
Fruit
Milk yoghurt, cheese and/or alternatives, mostly reduced fats
There is compelling evidence to suggest that fungi (mushrooms) should be a separate food group in the Australian Dietary Guidelines and that this separation would help to drive consumption by highlighting the specific health and nutritional benefits of mushrooms as distinct from their current vegetable grouping.
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The SIAP supported this strategic long-term investment, focussing on health care professionals as the target audience.
Strategic background: The aim of this project is to systematically collate scientific information and to form an institute for mushroom nutrition, health, and wellness information. The investment is inspired by the Olive Wellness Institute, and the Nuts for Life Program that are backed by science, promote benefits to health care and food service professionals, are supported by a scientific committee, have developed an online resource platform that collates scientific information to produce webinars and attend conferences. Each is underpinned by a systematic literature review and has challenged misconceptions about the health benefits of the respective products. There has been a significant volume of scientifically based research produced, not only through the Mushroom Strategic Levy funded projects, but also international industry and health and nutrition research institutes/universities.
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The SIAP supported this investment, acknowledging that it is important to understand the sustainability position of the industry and underlaying businesses. It will be an important deliverable to develop a tool that can be used at the individual business level to measure sustainability performance.
Strategic background: The Australian mushroom industry has undertaken projects to understand the limitations and risks with regards to environmental constraints and preparedness in climate change. Following on from this, there is an opportunity to provide an updated life cycle assessment (LCA) to review against previously benchmarked data from 2011, to increase mushroom grower’s awareness of how their business and/or industry is performing, track grower uptake on previous recommendations, highlight where improvements have been made and what further research and development is needed to reduce environmental impacts into the future.
Life Cycle Assessment (LCA) is a systematic analysis for the range of environmental impacts over the course of the entire life cycle of a product, material, process, or other measurable activity. LCA models the environmental implications of the many interacting systems that make up production.
LCA assesses the environmental aspects and potential impacts of a product, process, or service by:
Compiling an inventory of relevant energy and material inputs and environmental releases
Evaluating the potential environmental impacts of those inputs and releases, and
Interpreting the results to better inform decision-makers
An LCA is delivered through four key stages:
Goal and scope - to define how big a part of product life cycle will be taken in assessment and to what end that assessment will be serving
Inventory analysis - to provide a description of material and energy flows within the product system and the interaction with environment, consumed raw materials, and emissions to the environment.
Impact assessment - of the indicator results of all impact categories
Interpretation of a life cycle - this involves critical review, determination of data sensitivity, and result presentation.
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The SIAP supported this investment pending any regulatory limitations to display prices and ensure there is interest from the retailers.
Strategic background: The investment is to understand what the impact on Mushroom volumes would be if price in retailers were displayed as a per 500g or per 100g basis rather than a per KG basis. Due to the relatively higher price per KG of mushrooms, there is a perception among the industry that this price is an inhibitor to:
Non-category buyers i.e. people who do not engage in the category due to the high price point
Existing buyers purchasing more
NielsenIQ Homescan data shows that the average volume purchased by households per trip is 330g so by displaying the price per KG it is interfering. We have heard anecdotal evidence from sellers that once they changed their display price to per 500g, sales significantly increased.
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The SIAP supported this investment.
Strategic background: Vitamin D is an at-risk nutrient in the Australian population and mushrooms, particularly when UV-exposed, can be a valuable source of this vitamin. Most foods containing vitamin D are from animal sources and their vitamin D is in the form of cholecalciferol (vitamin D3). Mushrooms are unique, as they are a non-animal source of vitamin D, and it is in the form of ergocalciferol (vitamin D2). To substantiate any nutrient or health claim for vitamin D, there must be a minimum of 10% of the regulatory RDI (recommended daily intake) in a serve of food. Schedule 1 of the Food Standards Code specifies that the regulatory RDI of vitamin D is 10μg cholecalciferol. There is no RDI listed for ergocalciferol. This may limit what claims mushrooms can make regarding their vitamin D content and put them at a disadvantage in comparison to other vitamin D containing foods. There is a need to scope the regulations further and determine what can be claimed for mushrooms as a source of vitamin D.
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The SIAP supported this investment.
Strategic background: This investment will deliver a national mushroom industry conference in a biennial rotation with a mushroom industry roadshow to be delivered in key mushroom growing areas. Both types of events will give mushroom growers the opportunity to hear from relevant R&D and marketing experts about how their levy is being invested, while also providing an informal setting where the mushroom industry can interact directly with key Hort Innovation personnel and researchers to gain a greater understanding of the outcomes of their levy projects.
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The SIAP supported this as a worthwhile investment to respond to a critical whole of industry issue and at the same time establishing critical research capacity.
Strategic background: Mushroom Virus X (MVX) complex is the highest priority for biosecurity in the mushroom industry as identified through the biosecurity plan development process. Very little is known about the endemic viruses of mushrooms in Australia and nothing about their ability to cause disease in Agaricus production (e.g., producing MVX-like symptoms).
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The SIAP supported an investment in outbound study tours for researchers, whole of industry stakeholders/coordinators; and in the case of smaller growers on a co-investment basis. The SIAP strongly supported the investment into inbound study tours so that the whole of the Australian industry can benefit from knowledge from international leaders in research and industry.
Strategic background: Strengthening Australian mushroom industry awareness and links with global peers through travel by Australian producers, consultants, and researchers to international conferences/facilities to see innovations first-hand and reciprocal visits by leading international researchers to speak to the Australian industry at industry events. Participants would be expected to contribute toward the costs of their participation and preference would be shown to businesses actively engaged in the Australian R&D program e.g. trial site, contributor or project collaborator. Preference would also be shown to emerging leaders within the mushroom industry.
In addition, the project would seek to sponsor leading international researchers to visit Australia to tour Australian facilities and speak at a local industry event. This would help inject international knowledge related to technology and practices across the Australian industry without requiring every Australian grower to travel abroad. The goal would be to create and strengthen international linkages with key research institutes that could enhance future R&D investments
Mushroom Meatery pop up reaches 1.9 million viewers on Weekend Sunrise
In a collaboration with Australian Mushrooms, celebrity chef Adam Liaw and Kingsmore Meats, the mushroom meatery popup – part butchery, part mushroom-focused deli – celebrated all things mushrooms for two weeks in May.
Showcasing mushrooms in a different context, the mushroom meatery was all about celebrating the versatility of mushrooms. The popup within the butchery highlighted the role of mushrooms in a healthy flexitarian diet.
During six different spots on Channel 7’s Weekend Sunrise weather segment, Adam Liaw spoke about the various types of mushrooms commonly available, offered up preparation tips for home cooks, talked about their nutritional benefits, and prepared a few mushroom meals.
Story of the mushroom x Kingsmore Meats crossover spread across traditional and social media platforms, including The Guardian, Daily Mail Australia, Urban:List, and Broadsheet.
Since the pandemic, more Australians are cooking at home and making informed decisions about what to cook. New research from Australian Mushrooms revealed that more than half of Australians have improved their eating habits over the last 12 months – with 63 per cent admitting to preparing more meals at home, eating less processed foods (49 per cent) and increasing their intake of fresh and healthy foods (49 per cent).
Coverage and Highlights of the mushroom meatery campaign
Consumer trends – a snapshot
A presentation by Atomic 212 to Hort Innovation earlier this year contained plenty of hopeful news for mushroom growers as Australians seek to boost immunity, care for their mental health, and reduce meat consumption.
The three main takeaways were
1. Australians with diets that are all or almost all vegetarian have increased by 48% in the last five years
2. Australians prioritise healthy living and are trying to make environmentally conscious choices
3. Key insights for the horticultural industry are the accelerated reduction in meat in Australian diets, good economic outlook for fresh produce, and a return to pre-pandemic levels of media and advertising consumption
Image credits: Atomic 212°
Review - Improving mushroom whiteness (MU19005)
Surveys of consumers consistently indicate that they prefer mushrooms to have white colour, firm texture, consistent maturity and good flavour. Of these, colour is clearly the top priority, and often the only one that can be easily considered at retail. Presenting clean, white mushrooms to consumers at retail is a proven method of increasing sales. For mushrooms, whiteness signals quality. It may also be assumed to indicate storage life, flavour and freshness.
This review discusses the information available about improving mushroom whiteness. Produced as part of the MU19005 project, funded by Hort Innovation.
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