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 land for at least two years prior to cultivation. Once the cultivation area, mushroom varieties, and expected yield are determined, strict control measures must be implemented. Organic certification labels should be applied based on the actual yield during the sale of the product.
2. Procurement of Raw Materials. First, only non-genetically modified strains should be used for mushroom cultivation. Second, all raw materials must meet organic standards—such as organic wheat or straw—which should be clearly labeled with their certification numbers. Alternatively, ecological materials like processed wood chips from old-growth forests can also be used. Lastly, all accessories, including plastic bags, must comply with organic food safety regulations to ensure no harmful substances are introduced into the growing process.
3. Substrate Formulation and Processing. Tap water that meets municipal drinking standards is typically suitable for use. If well water is required, it must be tested by relevant authorities to ensure it's free from contamination and not sourced from reservoirs or groundwater that may contain pollutants. The substrate formulation should be carefully designed according to the specific mushroom variety, and no chemical fertilizers, pesticides, or drugs should be added without proper justification.
4. Spore Management and Operations. The spore production area should be regularly disinfected using safe agents such as bleaching powder. The spore bags should be kept off the ground and placed on shelves to prevent contamination. Pest control in training rooms can be achieved through the use of pest nets and black light traps. All other operations can proceed normally, provided hygiene standards are maintained.
5. Fruiting Management and Harvesting. The mushroom house should be disinfected similarly to the spore room, with lime powder applied to the floor. Cleaning should be done according to the type of mushroom and cultivation method, ensuring thorough cleaning and good ventilation. A 5–15% lime supernatant can be used to spray walls and floors. Moisturizing water must meet drinking water standards. No illegal drugs or hormones should be used during the process. When harvesting, workers should wear latex gloves, and tools and containers must be disinfected with alcohol or a lime solution beforehand. Before each batch, hands should be washed with soap. After harvesting, mushrooms should be taken to the processing area for sorting, removing any residual substrate from the stems, and then classified and packed. After ventilation, the walls and floor can be sprayed with a 10% lime solution, and once dried, the product can be temporarily stored.
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 should not be shared with non-organic products to maintain the integrity of the organic certification throughout the supply chain.
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