this production has been brought to you by the Fresno mycology society we are here at Sun smiling Valley forms a local mushroom farm in Fresno California where they are redefining what it means to provide high-quality gourmet food products the Central Valley established nine years ago in 2006 by Jiro Watanuki the first thing that stands out about this company is that in the roadside you can hardly notice that a full scale farming operations taking place within the modest confines of the 7,000 square foot steel building conventional agricultural practices will require many times more growing space to produce an equivalent quantity of product in revenue truckloads of the finest Douglas and white fur chips are brought around back to the process these wood types are specifically chosen to simulate the natural substrate that a different Asiatic mushroom species growing here would naturally be growing on the chips are loaded up and hauled into the first of two hoppers the first of which is designed to sift out the larger pieces will be only the finer particles to provide an even consistency after the desired size of which it falls through the sieve they drop down into conveyor which sends it to the second hopper at this stage wheat middlings are added into the wood media to provide extra nutrition to the growing mushroom cultures the specific weight of water is also added to provide the proper environment for quick and healthy growth like the first hopper the media fall to the bottom of the mixer where is carried by a conveyor and loading to the top of the blogging machine trays of empty bottles are automatically play into position to be first loaded with a media by an agitator which slides out from the bottom of the holding container and ministers the perfect quantity of subject to each bottle then the plunge is dropped down to evenly passed elusive load media to specific density for proper my civil growth the tapper plunges function to ensure an even consistency free of air pockets as well as to leave a hollow core which will serve as the inoculation point later from here the filled face travels the capping machine sealed specifically designed the lid onto each bottle the ladies designed to allow for adequate air exchange will also preventing foreign fungal and bacterial contamination from falling to the cultures sterilization is one of the most vital steps and process because the environment created within each bottle while perfect to mushroom growth is also the perfect environment for moles and bacteria to ensure complete sterility Sun Valley Valley Farm uses a high capacity scheme of it which effectively kills all microbial activity after the bottles of steam for nine hours they are wheeled other back into the oven where they are left to cool it is at this time that each bottle is at its highest risk of contamination through the Hainish media that is free from all microbial competition a little smorgasbord for any prospective micro in order to prevent such contamination every into the holding room in the additional activation room is cleanse with 91% isopropyl alcohol in each room is left under high intensity germicidal UV lights for at least 15 hours prior to an ugly after the rules are sufficiently sterilizing the bottles have cooled they are wheeled into neighboring inoculation room where minimal team clean suit cut workers loads each bottle onto the inoculation carousel the carousel breaks up a small quantity of spline from bottle that has already been fully colonized by the desired mushroom mycelium and deposit it into central hollowed estero bottles this technique owes itself the extraordinary characteristic of fungal networks allows nearly every part of its soft separate will be fully self-sufficient the bottle that is specifically selected to serve as seat for the next generation cultures is the one that shows the highest rate of vigour and is free of any defects of contamination after the bottles have been inoculated they are stacked on the pallet moved to the first of several growth rooms each with precisely dialed environmental controls which regulate humidity temperature as well as fresh air circulation because all these varieties of mountain rolling mushrooms grow in a similar climate there is no need to separate them into their own rooms with different climate controls this first growth room is set at eighty to eighty-five percent committing and 15 degrees Celsius this simulates the summer girls period when these fungi are primarily consumed colonizing consuming the highest amount is subject possible in preparation for their coming for the season once these pallets have been loaded into this incubation room the lights are Doucette and they will remain in the dark until they are ready to fruit after the fungi have fully colonized the growing bottles their prep for the fruiting things in order to allow for a clean rigorous Putin this machine shaves away the stray mycelial growth as crowd into the bottleneck in doing this they provide the ideal spot for my soil mass to concentrate it's prudent potential after the shaving they are rehydrated as the mycelium has used up most of the water that was held inside a substrate during the growth cycle at this point to prepared growing bottles are moved into the next environmental controlled room which simulates a transitional phase between summer and fall with the fungi begin the Freudian phase the leads are removed in the bottle to flipped upside down in order to keep falling airborne contaminants from landing still vulnerable cultures the very first stages of fruiting are seen here wasn't my seal knots into clumps known as primordial this transition known as pinning is induced primarily by the client becoming cooler and more humid here temperatures are kept at 13.5 degrees Celsius and ninety-five percent humidity once the fra mauro pins have covered the opening the bottleneck you're ready to move again after the bottles are moved into this routine they're flipped right-side up once again because danger from falling airborne contaminants is negligible now that the fruiting bodies are firmly established at this stage we can finally see the different kinds of mushroom bodies here we begin to see some noticeable mushroom-like features such as the caps and stems the environmental controls are the same here as they were in the opinion we just saw 13.5 degree centigrade and ninety-five percent humidity the only difference is the lights are cycled on during the day to encourage upward growth this is a final room and mushrooms come to fully mature again the environmental settings are just as they were the previous two rooms here we include distinguish each of the mushroom varieties grown here these are beech mushrooms which have a buttery nutty flavor with a firm and crunchy quality and work wonderfully in super and stir fry a to the nutritional value these mushrooms contain significant quantities of potent compound beta glucan which has demonstrated anti-carcinogenic antiviral and antitumor qualities as well as being a beneficial immunomodulator we have shimeji also known as blue oysters like most austere mushrooms bull watchers contain high levels of proteins amino acids vitamin B vitamin D and Lucas me as well as various minerals such as iron potassium oysters have also been revealed in multiple studies to significantly reduce cholesterol levels this variety is known by many names such as a key moist earth King trumpet or French horn mushroom the health benefits of this mushroom cannot be understated it contains the powerful amino acid auntie Alison her go thigh a name and the cholesterol reducing compact Louis staton which has been shown to greatly improve cardiovascular health both the King blue öyster have also been shown a powerful bioremediation meaning that they can be used to break down harmful pollutants into their inner components and here we have a nokia in august are given an extra long paper neck support or spindly form these mushrooms are often incorporated in soups and salad and many Vietnamese Korean dishes they have been shown to Harvard many antioxidants including agostini as well as a novel protein called fib 5 which has been shown to possess amino regulatory properties once the mushrooms have reached full maturity they are ready to be removed from the bottles and packaged it skilled worker removes them from the bottom selects them individually to be packaged in one of three grades first grade are perfectly shaped in size and are without blemish the second grade are also without blemish but are not perfect size and form the third grade are those are bruised and very small all our price perspective to the quality the bottoms of the mushrooms are also sold a suitcase after they have been cut and graded they are wrapped in plastic and are either immediately distributed or placing the cold storage into their soul another method that utilize the Sun going which involves putting them into thin slices and placing them on to larger baskets their place out in the Sun until they are ideally droid after the mushrooms have been harvested the remaining substrate is removed by this specialized bits to scrape out to my sealed mass the pulverized product is carried on conveyor belt into the bed of a truck days later hauled off and turned to a rich button campos clean bottles are then sent full circle to be filled with more media to start the whole process over again in this way some smiley Valley Farms cuts out the only major waste stream produced by most other mushroom farms that being the non-musical plastic bag that hold the culture that I've thrown at once the mushrooms harvested once again this production was brought to you by the Fresno my college Society networking to inform Central Valley if it's fungal allies
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