FOR-86: Shiitake Production: Processing and Storage

Deborah Hill | Mar. 12, 2013 (New)

How you handle your mushrooms depends on whether you plan to market them fresh or dried, retail or wholesale.

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FOR-87: Shiitake Production: Marketing

Deborah Hill | Mar. 12, 2013 (New)

The most common outlets for marketing your shiitake mushrooms are farmers markets, whole food and health food stores, restaurants and restaurant suppliers, supermarkets (especially locally owned rather than the national chains), produce buyers, and produce wholesalers.

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FOR-79: Shiitake Production: Log Selection and Preparation

Deborah Hill | Mar. 12, 2013 (New)

Shiitake mushrooms grow well on many species of hardwood tree. The Shii tree, native to Japan where these mushrooms originate, is in the same family as our oak trees, so all kinds of oaks are useful for shiitake production.

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FOR-90: Shiitake Production: Production Options

Deborah Hill | Mar. 12, 2013 (New)

This series of publications emphasizes growing shiitake mushrooms on natural hardwood logs. The denser hardwoods (oaks, hickories, chestnut) seem to produce better over the long run, and other hardwoods (maples, sweetgum) may begin to produce more quickly but will exhaust more quickly also.

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FOR-84: Shiitake Production: Pest Control

Deborah Hill | Mar. 12, 2013 (New)

Shiitake mushrooms do not have many pests. Many problems with insects and competitive fungi can be avoided by timely cutting and inoculating of shiitake logs, and by good hygiene and maintenance practices.

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FOR-119: Uneven-aged Management in Mixed Species, Southern Hardwoods: Is it Feasible and Sustainable?

Jeff Stringer | Apr. 7, 2011 (New)

For uneven-age stands to develop, both young and old trees need to be developing in the same stand, where younger trees are naturally smaller in diameter than older trees. Thus, guidelines and graphs used by foresters to help establish uneven-age stands use diameter as a surrogate for age and assume that age and diameter are related.

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FOR-120: Site Preparation for Natural Regeneration of Hardwoods

Jeff Stringer | Apr. 7, 2011 (New)

One aspect of forest sustainability is regenerating the stand to desired species once the stand is harvested. Usually the species present in the overstory are more desirable than those in the understory and midstory. If management is not performed to adjust the regenerating species composition prior to the harvest, these understory and midstory species likely will be the composition of the future stand.

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FOR-81: Kentucky Shiitake Production Workbook: Inoculation

Deborah Hill | Mar. 23, 2011 (Minor Revision)

To begin the process of shiitake mushroom production, you must "sow the seed" just as you would with any other agronomic crop. For shiitake, the "seed" is called spawn and consists of the mushroom spores mixed with sawdust (for sawdust spawn) or wood (for dowel spawn) and a little grain to add a higher level of carbohydrate for the organism to feed on.

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FOR-85: Shiitake Production: Harvesting

Deborah Hill | Mar. 23, 2011 (Minor Revision)

If you started with live spawn from a reputable supplier and freshly cut logs from living hardwood trees, your logs should be ready to produce shiitake mushrooms after 6 to 18 months of incubation.

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FOR-78: Introduction to Shiitake: The Forest Mushroom

Deborah Hill | Feb. 3, 2011 (Minor Revision)

Shiitake mushrooms may prove to be a new commodity that will provide some economic return on small diameter wood from private woodlands that otherwise would be used only for firewood.