Creating Sustainability of Mushroom Production in U.S. Rural Areas

NON-TECHNICAL SUMMARY: Rising demand for shiitake (Lentinus edodes) and oyster (Pleurotus spp.) mushrooms represent opportunities for farmers displaced from vertically-integrated livestock markets. Potential growers, however, lack the financial and technical means necessary for efficient production. Specialty mushrooms cultivated artificially, particularly the Pleurotus spp. are highly susceptible to contamination and/or low biological efficiency (BE) and low quality. Further, harvesting and packaging methods are very labor-intensive, resulting in slower production. Expansion of mushroom production and peer/community education on such production will develop new economic markets in rural areas, leading to job creation and increased availability of specialty mushrooms. This proposal will help with the expansion and process improvement of the labor-intensive, relatively inefficient processes currently employed by mushroom farmers. Phase I will test commercial viability of mushroom operations in the U.S., and begin raising awareness among local and regional customers of the opportunities that exist in domestic mushroom markets. Phase II implementation planning will consider Phase I findings to finalize commercial viability.