1. Site Selection and Control. Choosing the right location is crucial for organic mushroom cultivation. The site must be located away from common crop fields, chemical plants, hospitals, landfills, and farms, as well as dusty areas like mines, coal yards, and ceramic factories. Additionally, no pesticides should have been used on the site for at least two years prior to cultivation. Once the cultivation area, selected mushroom varieties, and expected yield are determined, strict control measures must be in place. Organic certification labels should be applied based on the actual harvest when selling the product.
2. Raw Material Procurement. First, only non-genetically modified strains should be used for inoculation. Second, all raw materials must meet organic standards. For example, certified organic wheat or straw can be used for mushroom cultivation, and the certification number must be clearly indicated. Ecologically sourced materials, such as wood chips from old-growth forests, are also acceptable. Lastly, all packaging materials, such as plastic bags, must comply with organic food safety regulations to ensure no harmful substances are introduced during the process.
3. Substrate Formulation and Processing. Tap water that meets municipal drinking water standards is typically suitable for use. If a well is used, it must be inspected by relevant authorities to ensure the water source is clean and free from contamination. The substrate formula should be designed scientifically according to the specific mushroom variety, and no chemical fertilizers or drugs should be added without proper justification.
4. Inoculation Management and Operations. The bacterial production area should be regularly disinfected using safe agents like bleaching powder. The spawn bags should be placed on shelves rather than directly on the ground to prevent contamination. Pest control measures, such as insect nets and black light traps, should be implemented in training rooms. All other operations can proceed normally under controlled conditions.
5. Fruiting Management and Harvesting. The mushroom house should be disinfected similarly to the bacterial chamber, with lime powder spread on the floor. Cleaning should be done according to the type of mushroom and growing method, ensuring thorough cleaning and proper ventilation. A 5–15% lime solution can be used to spray walls and floors. Moisturizing water must meet drinking water standards, and no illegal drugs or hormones should be used. When harvesting, workers should wear latex gloves, and tools and containers must be disinfected with alcohol or lime solution before use. Hands should be washed with soap before each batch of harvesting. After harvesting, mushrooms should be taken to a processing area for sorting, removing any residual substrate from the stems, and then classified and packed. The mushroom house should be sprayed with a 10% lime solution after ventilation and allowed to dry naturally before temporary storage.
6. Transportation Requirements. Fresh mushrooms should be transported using insulated vehicles and clean containers. The transport compartments must be free from oil, pesticides, or other chemicals, and they should not be shared with non-organic products to maintain the integrity of the organic certification throughout the supply chain.
Hydrogen Water Machine,Hydrogen Water Generator,Best Hydrogen Water Machine,Molecular Hydrogen Water Machine,Hydrogen Water Maker
Shenzhen Yibainian Investment Industrial Co., Ltd. , https://www.100hydrogenwater.com