Brazilian mushroom cultivation techniques
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August 10 08:51:55, 2025
Brazilian mushrooms, also known as *Agaricus blazei*, are not only delicious but also highly nutritious. They have gained popularity among consumers due to their unique flavor, which is similar to the rare Matsutake mushroom. These mushrooms are widely cultivated and appreciated in many foreign countries. Beyond their taste, they are valued for their significant medicinal properties—especially their polysaccharides, which have been shown to support immune function and exhibit anti-tumor effects. As one of the most cultivated edible fungi globally, they command a high market price, often 5 to 10 times more expensive than common varieties like Pleurotus. This makes them an attractive option for both commercial growers and health-conscious consumers.
To meet the growing demand, several artificial cultivation techniques have been developed. Here’s a detailed guide on how to grow Brazilian mushrooms effectively:
**1. Choosing the Right Season**
The best time to cultivate Brazilian mushrooms is during spring and autumn. For spring production, it's recommended to start between early March and mid-May. Autumn cultivation should begin from September to mid-November. These periods provide ideal temperature and humidity conditions for optimal growth.
**2. Culture Material Formulations**
There are several effective recipes for preparing the culture material:
- **Recipe 1:** 375 kg straw + 10 kg rice bran + 15 kg chicken manure + 8 kg lime + 10 kg ammonium sulfate + 5 kg superphosphate.
- **Recipe 2:** 360 kg corn stalks + 360 kg cottonseed hulls + 115 kg wheat straw + 150 kg dry chicken manure + 10 kg calcium carbonate + 5 kg ammonium sulfate.
- **Recipe 3:** 750 kg thatch + 130 kg cottonseed husk + 100 kg dry chicken manure + 5 kg compound fertilizer + 15 kg quicklime.
These mixtures are rich in nutrients and provide a suitable environment for the mycelium to thrive.
**3. Preparing the Culture Material**
Before use, the raw materials (such as straw) should be soaked in water for 2–3 hours. When building the pile, layer the materials with lime powder and chicken manure in between. The pile should be about 80–90 cm wide, 120–150 cm long, and 100 cm tall, with a moisture content around 65%. Monitor the temperature closely, and once it reaches 65°C, turn the pile every 7 days. Adjust the frequency of turning as the process continues (5, 4, 3, 2 days), and add water if needed. Once the material turns brown and has no sour or bad smell, it is ready for sowing.
**4. Inoculation (Sowing)**
Two methods are commonly used: hole inoculation and spreading. For hole inoculation, dig 10 cm deep holes every 20–25 cm and place the spores inside, then cover with a thin layer of culture material. For the spreading method, crush the spores and evenly sprinkle them over the surface, then lightly press the material down. Use approximately 3–4 bottles per square meter. After planting, ensure proper ventilation in the growing area and monitor the mycelium development.
**5. Mushroom Management**
From sowing to the first harvest, it typically takes 20–25 days. Each flush of mushrooms takes about 3–5 days, and you can expect 2–3 flushes during the growing season. The overall yield efficiency can reach up to 40%. During fruiting, temperature and humidity control are crucial. If the temperature drops, cover the beds with plastic to retain heat. If it rises above 28°C, increase ventilation to cool down. Watering should be done carefully—spray 2–3 times a day, avoiding heavy watering when the caps are large. After spraying, ventilate for 1–2 hours to prevent excess moisture. Avoid watering during peak heat hours; morning or evening is best.
**6. Harvesting**
Harvest the mushrooms when the cap is still closed, the surface is light brown, and there are fibrous scales present. The membrane should not have ruptured, and the cap diameter should be between 4–10 cm, with a stem length of 6–14 cm. After each harvest, replenish the soil, remove weeds, and allow the bed to rest for 1–2 days. Then resume watering and cover with plastic to prepare for the next flush.