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The white mushroom
(Agaricus bisporus)
Food for the rich
It is the year 1650. One day, a melon grower near Paris discovers that there are mushrooms growing on his melon compost. The man is enthusiastic: he decides to cultivate mushrooms and sell them to exclusive Paris restaurants. A new, exotic delicacy is born. Around 1900 mushrooms were still the food of the rich people, a dish which was just as exclusive as caviar and truffles are now.
Mycelium
Mushrooms grow from mycelium (fungus filaments). First the fungus is laid out on sterilised grain granules. Then these are mixed with the compost and the mycelium grows from the grain granules, which are covered with a layer of earth. When the conditions in the mushroom cultivators’ cells are just right – the correct humidity, the correct temperature and the correct CO2 content – then little white balls, the so-called ‘pinheads’ appear. The pinheads rapidly develop into mushrooms with a stalk and a cap. Approximately three weeks after filling the mushroom beds, delicious mushrooms can be harvested. The harvest weeks are called ‘flushes’. When the cultivation process is finished, the cells are cleaned out and the process can begin again. Mushrooms are cultivated all year round.
The Netherlands and mushrooms
As early as the 18th century it was discovered that caves were a particularly good environment for cultivating mushrooms: they’re damp and cool. Around 1900 mushrooms were already being cultivated in the caves in South-Limburg. However, it wasn’t until the 1950’s that serious Dutch mushroom cultivation emerged. Cultivation which, by the way, has experienced an explosive growth since that time: the Netherlands is currently the most important production country in Europe. Worldwide, the Netherlands is in third place: only China and the United States produce more mushrooms.
The rapid development of Dutch mushroom cultivation is due in no small part to the organisational structure. An important aspect of this is the joint financing of research. Back in 1957 the Proefstation voor de champignoncultuur (Mushroom Experimental Station) was set-up. This was a joint initiative of the industry, the Ministry of Agriculture and Fisheries, and agricultural institutions. The Dutch mushroom sector has attained a very high level by making use of the latest technology, advanced cultivation techniques, strict quality control and extensive research.
Tasty and protein rich
While in the past mushrooms were a delicacy that only the rich could afford, nowadays they’re one of our favourite culinary products. That’s not so strange when you consider that mushrooms taste great, look attractive and can be used in countless ways. New ways of preparing mushrooms are being discovered all the time, and not just by famous chefs, but in our own kitchens too. Mushrooms are not only delicious, they’re also very nutritious. A kilo of mushrooms contains as much digestible protein as 150 grams of meat. Mushrooms contain all the amino acids that a person needs, as well as vitamins B, C and D. Furthermore, because they have a low carbohydrate and fat content they’re the ideal food for maintaining a slim figure!
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