I have been dreaming of our community and above all, of being sustainable. It is clear that it is necessary the involvement, the work, of the residents, and their self-management, since this results in lower costs, and in that sense we must discover what we can provide the cooperative members, and distribute the tasks we are capable of doing , but, on the other hand, I think about how to obtain recurring income, and for that, I am going to tell you here some of my dreams, so that you are encouraged to participate. All the things we see first were dreamed. Do not forget your dreams.
Entrepreneurs create greenhouses for mushrooms
A wooded area of the parish of Fechas, in the Concello de Celanova, has been the place chosen by the Mínguez González family to develop the first mushroom production greenhouse in the province.
LAURA FERNÁNDEZ. CELANOVA27 / 10/2010 07:50
After 25 years directing the mycological days in Celanova (which take place this week in the cultural classroom of Caixa Galicia) and the start-up of a catering establishment dedicated to the so-called ‘seafood of the land’, Ricardo Mínguez -technician of the Regional Agrarian Office – presented this week the productive project that is being developed in Pontefechas. “These are three greenhouses of about 500 square meters where we have already started the production of agaricus (mushroom) and pleurotus ostreatus (alborelle),” he explained, while pointing out that “in the future, the idea is to expand production to the coprinus comatus (matacandil or barbuda) and to the lepista nuda (blue foot or pistonuda) ‘.
In this new business project has the collaboration of his wife, Angela Gonzalez, and their children, Alejandro and Borja. “The idea is to implement the production and marketing of mushrooms throughout the year in a province that, as far as I know, lacks this type of infrastructure,” explained Mínguez Abajo. For this, they have exported the model of La Rioja, Cuenca and Navarre, ‘areas where the production of these specimens are an important economic source’, pointed the technician of the Regional Agrarian Office, who confirmed that ‘in Galicia, we know that there are greenhouses of these characteristics in the provinces of Lugo and A Coruña.
The production, which is planned in stages, will consist of the cultivation of about 3,000 kilos of mushrooms every two-three months, the average time of production of the specimens. The objective is to commercialize the copies in restaurants and food stores in the province, some of which have already shown interest in the project. “And, if the initiative works, we could think about its external marketing, whether fresh or canned, through a cooperative,” explained Mínguez.
“In an outing to the field, we can easily find a hundred copies, most of which are easily identifiable by the population with basic knowledge,” said Minquez Abajo, who noted that “we are in one of the areas of the country where more variety, although consumption is still scarce, ‘says Mínguez.
La Palma, for its climate, is considered an ideal place for mycology, with the difficulty of its orography, which does not apply when we speak of “cultivation”. On the other hand, there are experts on the island, including an association, who can help us develop the project. There are vacant lots where to plant the crop.
Growing of níscalos
The cultivation of chanterelles or robellons cultivation is something long pursued by scientists and companies. It is the most consumed wild mushroom in Spain and whose natural populations are in backward movement due to the great collector pressure.
It is a mycorrhizal mushroom, so the culture of chanterelles should be approached jointly with the cultivation of the host plant, in this case, pines.
In recent years there have been major advances in the cultivation of chanterelles. In fact, it can already be said that their cultivation is taking hold and waiting data, productivity, etc. can be given.
In this article we will explain how to grow chanterelles.
-culture of chanterelles in pine seedlings.
We must put in contact the bare roots of the plant with the mushroom mycelium. Normally, the mycelium is inside a gel to facilitate adherence to the root and begin to produce the haustoria and enter the plant cells.
-cultivation of chanterelles in young pines
In young pines, whose trunk diameter does not exceed 30 cm, harvests are being produced more quickly, around 2 years of waiting. We must make holes in the earth at the height where the tree’s crown ends. Between 4 and 8 excavations per tree is sufficient. We uncover the roots, pour the liquid mycelium and cover with a layer of mulch and earth.
For the moment, in pines over 30 years old no results are being obtained because the roots are already associated with other fungi.
That Pine choose It depends on the place where the farm or plot to be planted. The type of soil and climate make the species vary a lot with better productions. Agronomic work Never fertilize the area near the pine. If the tree has sufficient fertilizer and nutrients, it does not need the help of the fungus. Watering in summer. At least during the first years. What we want to achieve is that the roots of the pine are superficial, no more than 20cm deep, so that the mycorrhiza is established correctly. Productivity Consulting the studies carried out by the CUSSTA plan of the Junta de Andalucía and Micodata of the Mycocid de Soria project, we see that the natural populations of Niscalo are between 0.5 and 15kg / ha. The data of cultivation of chanterelles in closed plot give between 800g and 1.5kg of chanterelles per tree and has in its optimal production. The pine density per hectare is between 400 and 1800 feet as it is cultivated for wood, pineapple or repopulation. Obviously, for the culture of chanterelles, the density of feet should be lower. Together with the níscalo we can grow many other very profitable and interesting fungi species to market at the same time through the same sales channel. It is important to advise yourself correctly before starting a project of these characteristics and focus well on sales and agronomic work from the beginning.