Bottlenecks in mushroom farming: scaling our gourmet mushroom business

[@zacharyswain7034]

how did you go about getting plans for your growroom/lab facility at your new place? just talk to an architect or?

[@dropclutch1]

Yo Gary you been hittin the gym? Just went from a 2 y/o vid to this one. Maybe it's the lighting but the guns appear to be coming along nicely! 💪

[@FreshfromtheFarmFungi]

just been mushroom farming, lifting a few times a week, and caring for a newborn ha but thanks 🙏🏻

[@eat_the_meek_1835]

Loving this series! Thank you!

[@DanThompson-b6d]

Very helpful, and an outstanding channel - subscribed! One thing you and your viewers might want to be aware of is the temperature control/nutritional breakthrough in grain media sterilization for mushroom spawning. This innovation results in less waste, higher yields, less energy usage, and greater labor efficiency - all contribute to the bottom line in breaking through these bottlenecks and growing a mushroom businesses. Normally, small-scale home growers use a pressure cooker at 15 psi for 90 minutes, but this is only a rough guide to temperature. Mass, and steam saturation are just two factors that can dramatically affect temperature - and therefore, the nutrition the mycelium receives. Overcooked grain can result in slow and striated spawning, and sparse and misshapen fruiting. "The Big Fun Guy" Company has created a temperature control unit (called "The Control Unit") which fits any standard pressure cooker; it measures temperature and controls the user's pressure cooker to reach a preset grain temperature, automatically. Big Fun Guy also makes a larger autoclave, called "The Big Unit," capable of processing 50, or 80, gallons of grain. Industry standard autoclaves. a legacy tech of the brewing industry, are "towers" that overcook grain at the bottom near the heating element, and at the top, where excess heat gathers. The Big Fun Guy's Big Unit solves this problem with a horizontal orientation. The Big Unit is also insulated, utilizing passive thermodynamics in pre-programmed off-cycles, to heat every grain evenly, to precisely the same, pre-selected temperature. For the first time, mushroom cultivators know what's happening inside their sterilization chambers, and can control temperature precisely, to give their mycelium the specific nutritional profile it prefers. The smaller scale of The Big Unit makes business expansion more accessible to the small grower, and offers greater agility, with the possibility of multiple grain batches, optimized for entirely different mushroom strains, being processed simultaneously. If you'd like to know more, please contact me at: dan (at) thebigfunguy (dot) com, and I'll be happy to answer any questions, and get you started.

[@jshwanTTV]

keep them cold, get them sold 🔥

[@jesnoggle13]

Do you have the “organic certification “ and how hard is it to get?

[@jayguilloty6560]

So appreciative for the behind the scenes information. Thanks, man!

[@pollopollo3531]

I really like these, Gary. Well done.

[@ianthebastard8128]

You're a good guy Gary, always enjoy your videos.

[@HiddenChin]

U da man Gary !

[@joeholmes4711]

awesome stuff gary, learned so much from ya!

[@FreshfromtheFarmFungi]

thanks for watching!

[@BlueFox61]

Once I get bigger, and also better with filming I plan to share my resources as well. When the tide rises all boats float.

[@alexjakson2369]

niiice one!🤩

[@FreshfromtheFarmFungi]

thanks man! Been meaning to order some of that truffalo sauce on your site! Great idea! 👍👍