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InvisiblePapa_Smurf
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Registered: 11/17/01
Posts: 163
the professionals
    #522533 - 01/16/02 04:16 PM (16 years, 7 months ago)

I just had a quick question here. How do commercial growers of culinary mushrooms grow thiers? Do they use the same methods as discussed here, or do they have some big, elabortate setup?


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"Only after you have lost everything, are you free to do anything"


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InvisibleLanaV
Head Banana
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Registered: 10/28/99
Posts: 3,107
Loc: www.MycoSupply.com
Re: the professionals [Re: Papa_Smurf]
    #522763 - 01/16/02 08:38 PM (16 years, 7 months ago)



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InvisiblePapa_Smurf
member

Registered: 11/17/01
Posts: 163
Re: the professionals [Re: Lana]
    #523846 - 01/17/02 10:21 PM (16 years, 7 months ago)

"Most growers harvest 34 flushes per crop".

Ummm, does anyone wanna start a farm with me?


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Anonymous

Re: the professionals [Re: Papa_Smurf]
    #523869 - 01/17/02 10:50 PM (16 years, 7 months ago)

They certainly don't grow edibles in little jars of rice flour!

In fact, that is a method only used by magic mushroom growers.


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OfflineAzure
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Registered: 01/01/99
Posts: 469
Loc: California, USA
Last seen: 16 years, 3 months
Re: the professionals [Re: ]
    #523872 - 01/17/02 10:55 PM (16 years, 7 months ago)

Maybe not rice flour, but commercial cultivators in Japan grow enoki in quart jars of supplemented sawdust...


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Mushrooms, Mycology and Psychedelics >> Mushroom Cultivation

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