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Helicoides
Twisted


Registered: 10/10/13
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Last seen: 9 years, 3 months
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Milo (Sorghum) Source
#19023483 - 10/24/13 03:36 AM (10 years, 3 months ago) |
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Does anyone know of a good source of sorghum (milo) on the west coast? I can get it for about $20 for 50 lbs at the feed store, but it is animal feed, and definitely not organic. The cheapest I can find online for organic white sorghum is $52 for 50 lbs at Aloha, but with shipping that puts it over the $100 mark.
Seems strange that no stores have it and its so tough to find organic, being such a widely grown crop.
-------------------- Treat the earth well: it was not given to you by your parents, it was loaned to you by your children
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deadmandave
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Re: Milo (Sorghum) Source [Re: Helicoides]
#19024335 - 10/24/13 07:42 AM (10 years, 3 months ago) |
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Look for other organic grains - whole wheat, barley, rye or even grass seed.
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Helicoides
Twisted


Registered: 10/10/13
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Last seen: 9 years, 3 months
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Other grains are readily available and I have worked with, I am specifically trying to find sorghum to try out. My main interest in it is for use with Cordyceps, as Aloha seems to highly recommend it.
-------------------- Treat the earth well: it was not given to you by your parents, it was loaned to you by your children
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liamtheloser
Advanced Idiot

Registered: 06/07/06
Posts: 1,453
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Re: Milo (Sorghum) Source [Re: Helicoides]
#19025595 - 10/24/13 01:10 PM (10 years, 3 months ago) |
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Azure standard has it https://www.azurestandard.com/shop/product/4705//
17 bucks for 25 lbs.
If you've never used them before, they're great
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Edited by liamtheloser (10/24/13 01:11 PM)
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Helicoides
Twisted


Registered: 10/10/13
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Liam, thats perfect, just what I was looking for. Thats a great price for organic, and having them drop it off in your town on the truck route for no shipping cost is awesome. Many thanks for sharing that.
-------------------- Treat the earth well: it was not given to you by your parents, it was loaned to you by your children
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liamtheloser
Advanced Idiot

Registered: 06/07/06
Posts: 1,453
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Re: Milo (Sorghum) Source [Re: Helicoides]
#19027706 - 10/24/13 07:21 PM (10 years, 3 months ago) |
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Sure, just be sure to call them to find your local drop point coordinator. Mine is just a few miles from my house, but we are on their main route.
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deadmandave
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Re: Milo (Sorghum) Source [Re: Helicoides]
#19029311 - 10/25/13 01:33 AM (10 years, 3 months ago) |
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Oooh. So the sorghum is specifically for cordyceps, curious. Can you elaborate on Aloha's recommendation?
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Helicoides
Twisted


Registered: 10/10/13
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Well for Cordyceps it appears as though what Aloha states and what Aloha does might be two different things. Aloha on their site claims to grow C. sinensis in a low temperature, low oxygen environment and holds the bags for 22-24 weeks for complete colonization.
Another source who has worked with Aloha claims that bags are held for 2-4 weeks for colonization then harvested, in a room temperature environment. Being in Carson City that has an elevation comparable to their native range in Tibet, they are able to achieve similar oxygen concentrations.
As for substrate, zpores posted this recipe, which I am assuming comes from Aloha -
"So from our substrate testing it was determined that the ideal medium for solid substrate growth of Cordyceps is as follows: 1 part white proso millet (husk on) to 4 parts of white milo (husk on), with the addition of 0.8% w/w of ground oyster shell and 1% w/w vegetable oil (peanut oil or soybean oil). Add water to equal 50% total moisture in the sterilized substrate. Precooking the grain mixture for 4-6 hours prior to sterilization tends to trigger a much faster growth response from the Cordyceps. On this medium, Cordyceps can be grown for long periods of time, allowing nearly complete conversion of the substrate to mycelium and the full expression of secondary metabolites from the Cordyceps. The resultant Cordyceps when grown on this substrate is about 3-4% residual grain, or about 96-98% pure mycelium. The real benefit to this method of growing is the capture of the entire compliment of extra-cellular metabolites produced throughout the entire growth process. With the addition of certain growth triggering compounds to this mixture, Cordyceps sinensis is easily induced to fruit in culture without any insect material being present. However the formation of the fruitbody on this medium does not result in any significant change to the analytical chemistry profile. "
Supposedly milo is more readily digested, leaving less grain in the remaining product than others such as rye, wheat etc. Not going to try to reinvent the wheel, so I am going with what the pros use.
-------------------- Treat the earth well: it was not given to you by your parents, it was loaned to you by your children
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pseudotsuga


Registered: 06/29/11
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Re: Milo (Sorghum) Source [Re: Helicoides]
#19029958 - 10/25/13 08:09 AM (10 years, 3 months ago) |
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I believe they use milo for several reasons, one of them is it is gluten free and it doesn't have a distinct taste so if any undigested grain get into the product it isn't as noticeable as say rye or barely. Also are you sure the person who worked with Aloha was talking about bags of cordyceps there? they grow a huge variety of mushrooms, so I would expect the faster species like oysters to be done sooner.
Sorry I am gonna be nit picky geography nerd and tell you that while carson city and the tibetan plateau are high and dry, but not the same. The average elevation in the Tibetan plateau is around 14,000ft whereas carson city is only at 4,500ft, so they would still need need to deprive the mycelia of oxygen simulate conditions form their native range.
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nanncee



Registered: 12/01/12
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Loc: Utah
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Quote:
pseudotsuga said: I believe they use milo for several reasons, one of them is it is gluten free and it doesn't have a distinct taste so if any undigested grain get into the product it isn't as noticeable as say rye or barely. Also are you sure the person who worked with Aloha was talking about bags of cordyceps there? they grow a huge variety of mushrooms, so I would expect the faster species like oysters to be done sooner.
Sorry I am gonna be nit picky geography nerd and tell you that while carson city and the tibetan plateau are high and dry, but not the same. The average elevation in the Tibetan plateau is around 14,000ft whereas carson city is only at 4,500ft, so they would still need need to deprive the mycelia of oxygen simulate conditions form their native range.
Someone here on the boards has been to the aloha labs and has pictures. But for the life of me i don't remember who it was. maybe they will see this thread and post.
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pseudotsuga


Registered: 06/29/11
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Re: Milo (Sorghum) Source [Re: nanncee]
#19030062 - 10/25/13 08:45 AM (10 years, 3 months ago) |
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yeah im sure OICU812 could be much more helpful in explaining they methods of aloha since he attended their education program. He knows his stuff
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nanncee



Registered: 12/01/12
Posts: 434
Loc: Utah
Last seen: 9 years, 1 month
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Quote:
pseudotsuga said: yeah im sure OICU812 could be much more helpful in explaining they methods of aloha since he attended their education program. He knows his stuff 
THERE YOU GO! haha I could not remember who it was.
-------------------- I am a small scale farmer, come check out what we do. www.facebook.com/biocentricbros Check out our Youtube videos. www.youtube.com/biocentricbros
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Helicoides
Twisted


Registered: 10/10/13
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Last seen: 9 years, 3 months
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Re: Milo (Sorghum) Source [Re: nanncee]
#19030926 - 10/25/13 12:41 PM (10 years, 3 months ago) |
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Pseudotsuga, I was repeating the information about altitude, should have checked that out first - thanks for the correction. I am very interested to actually hear how Aloha produces - and no, this wasn't a faster species like oyster, it was C. sinensis.
-------------------- Treat the earth well: it was not given to you by your parents, it was loaned to you by your children
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pseudotsuga


Registered: 06/29/11
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Re: Milo (Sorghum) Source [Re: Helicoides]
#19031063 - 10/25/13 01:13 PM (10 years, 3 months ago) |
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That is very interesting! I look forward to see what you find out
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