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Abstract: The process of composting for mushroom growing has become more and more controlled. Of course, we are still far from controlling the composting completely; however, much of the process is understood today. The literature concerning composting is abundant and will not be cited here. For a review see Flegg ( 1 ). One development of the composting process has led to the shortcomposting system of Sinden and Häuser (7, 8) now widely used among growers. An essential character of the process is, as the name implies, the reduction in time necessary to make a highly productive compost. The time shortening is a consequence of the method and not its basis. Another essential is a separation of the process into two phases. The separation was made into two steps of equal importance but of entirely different character, each contributing an essential part to the end result. After the characteristics of the two phases were defined, it remained to study in closer detail the conditions promoting the favorable development of each with a view to eliminating or reducing any unfavorable or wasteful side effects. As the understanding of the two phases increased, a greater degree of control was possible. With the control and knowledge of desirable conditions, came a shortening of the time required to complete the composting, especially in the outside piles. This gave great savings of materials. Also there was a significant increase in the productive capacity of the finished compost, in the homogeneity of the compost, and a simplification of the system whereby it was produced. Variations between successive composts were not completely eliminated but were certainly reduced. The outdoor composting, Phase I, is carried on in narrow high piles at high temperature and with high water and ammonia content and rather low oxygen availability. This produces changes that are mostly chemical for microbial growth and activity are more or less suppressed. Little loss in dry weight results and part of what does occur is attributable to water removed from the carbohydrate molecules by caramellization rather than to carbon consumption.
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