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Abstract: 1941: the first experiences were done in experimental chambers of 40 m2 with air aconditioned (hot-cold-wet) and positive results. 1942: commercial working of 940 m2 of cultivation. 1944: the cultivation add up to 6000 m2 in each annual production of 40 000 kg with a heating system and there own spawn production according to compost. 1947: cold application to the sheds of commercial production (5 HP each 250 m2). 1948-1953: pasteurization with dry heat and direct vapour in trays of 60 x 90 cm. 1949: grains spawn production. 1950: more small champignon's producers with a precarious technology. 1953: installation of pasteurization's chambers with vapour's pipes without air recirculation. 1956: new producers with shelves and tray's system in climatizated rooms. 1962: compost synthetic production MRA count with dried blood. 1963: pasteurization with air recirculation and vapour. 1971: experiment of Shiitake and Hiratake's production. 1978: current inmigration of China.
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