Organic Oyster Mushroom - Pleurotus ostreatus - dowel spawn

Organic Oyster Mushroom - Pleurotus ostreatus - dowel spawn

Synonyms: Oyster Mushroom, Hiratake, Tamogitake, Píng Gu, Sadafi, Chippikkoon 

The Tree Oyster is a delicious edible mushroom that is highly easy to cultivate. The mycelium is exceptionally robust, making it one of the most popular cultivated mushrooms.
The fruiting bodies of the tree oyster can reach a diameter of 5 - 15cm. The cap ranges from grey-brown to purple, with the colour transitioning to whitish towards the gills, and the stem.
Pleurotus is rich in B-complex vitamins such as B1 (thiamine), B2 (riboflavin), B5 (niacin), B6 and B7 (biotin). It also contains folic acid and vitamins C and D (calciferol). A quarter of the dry matter of this mushroom consists of proteins and contains all the essential amino acids. Other important components of Pleurotus are beta-glucans (polysaccharides), pleuran and lovastatin.

This fresh product is prepared fresh for you to order. The production time is around 3 - 6 weeks.
The mushroom spawn should be processed immediately after delivery.
If the product cannot be processed immediately, it can be stored in the refrigerator at 4 °C for up to 2 weeks.
We recommend that you take this into account when ordering and when planning the timing of your preparations according to the instructions.

Suitable cultivation methods:  
wood logs   

Suitable substrates: straw, paper, coffe ground, coffe pulp, hardwood
Suitable woods:  poplar, oak, alder, aspen, maple, birch, ash, beech, willow or elm
Outdoors: this strain produces fruiting bodies in late summer and early autumn

Link to instructions: CLICK HERE 

You receive fully colonised spawn dowels for inoculating wood logs

1 pack of 100 dowels is sufficient for 1 - 2 wood logs.
1 pack of 1.000 dowels is sufficient for 10 - 20 wood logs. 

Inoculation with spawn dowels is traditionally used in mushroom gardens and recommended for beginners. Depending on the species, mushrooms can be harvested over several years - until the fungus has depleted all nutrients in the substrate. The fruiting bodies typically appear from the second year onwards and continue for 3 - 5 years, coinciding with the mushroom season. The expected harvest yield is approximately 10 % of the fresh woods weight, spread out over multiple harvests during the 3 - 5 period.

Taxonomy:
Class: Agaricomycetes
Subclass: Agaricomycetidae
Order: Mushroom family (Agaricales)
Family: Collard relatives (Pleurotaceae)
Genus: Side mushrooms (Pleurotus)
Species: Oyster mushroom (Pleurotus ostreatus)
Spores: mostly white to grey, 7.5 - 9.5 x 3 - 4 µ, buckles are present (clamp connections)

Growing conditions:
Phase 1: Mycelial growth
Temperature: 24°C
Humidity: 85 - 95%
Duration: 12 - 21 days
CO2: 5,000 - 20,000 ppm
Fresh air exchange: 1 per hour
Light: n/a

Phase 2: Primordia formation / Fruiting initiation
Temperature: 10 - 15.6°C
Humidity: 95 - 100%
Duration: 3 - 5 days
CO2: <1,000 ppm
Fresh air exchange: 4 - 8 per hour
Light: 1,000 - 1,500 (2,000) lux

Phase 3: Fruiting and harvesting
Temperature: 10 - 21°C
Humidity: 85 - 90%
Duration: 4 - 7 days
CO2: <1,000 ppm
Fresh air exchange: 4 - 8 per hour
Light: 1,000 - 1,500 (2,000) lux

Harvesting cycle: crops every 7 - 14 days, for 45 - 55 days 

For quantities of 10 logs or more, inoculation with sawdust spawn is usually more efficient than working with spawn dowels.