Build a Supplement Business With Medicinal Mushrooms Like Lion's Mane and Reishi

[@jagmeetsingh287]

Gary, you are one of the few, including Andrew from Mossy Creek, that are consistently producing quality content for the mushroom farming community!…. Just wanted to say THANK YOU for that!… hope your next season will be the biggest and best yet!

[@FreshfromtheFarmFungi]

Thanks for watching and following along! 🍄❤️

[@AlbernW.]

Hey Gary , did you ever think about canning your gourmet mushrooms ? I wonder why nobody does it or talks about that because it is a very classic ,oldschoolish method of preserving mushrooms. But at least here in europe you can of corse buy Bottonmushrooms , chanterelle mushrooms and sometimes you might find some nameko and shitakes preserved in cans\tins or glasses. But you can not find any of the other gourmet mushroom spezies that are commonly grown. I guess most mushroom growers own a medium size autoclave (about 100-250 Liters) which would be perfect for canning relatively small batches of overproduced mushrooms. This way you will easily get a very save preserved foodproduct out of your shrooms. A machine for closing cans should also be very simple and cheap. I dont know which spezies are suitable for this method but there are spezies like agaricus or chanterelle wich make a very good product when preserved in cans and there might be more. Maybe some mushrooms have to be cooked before canning for better volume but when you figured these things out it should be a very easy procedure. ... just an idea , regards from europe.

[@FreshfromtheFarmFungi]

We have tried canning and pickling our mushrooms, however we discovered they break down relatively quickly compared to other veggies (except for button mushrooms) - I have not explored this very deeply though I just feel like this is why they are not found often because the softness of the delicate varieties we grow

[@AlbernW.]

@@FreshfromtheFarmFungi I understand your feelings but sometimes you realy have to wear your jars to see the opportunities. I don´t think that the softness of canned mushrooms are an issue as long as they dont get slimey. Maybe it´s because i´am german but a heavy piece of metall with a cool sticker on it , thats what i call a crispy product. I guess some americans might feel the same way. Imagine a letterig like : " Fresh from the farm - tender - Mushrooms". That would add some colouration to your market stall. And the cool thing about that product is that these batches of overproduced colorfull mushrooms will not break down for ever , preppers will love it. Or an other Idea ... have you ever seen a jar of honey with a piece of honeycomb in it ? Now get a nice looking jar ,replace the honeycomb with a mushroom ( i mean a gourmet mushroom rather than one of the delicate species) and replace the honey with a liquid extract ... and voila you can decorate your stall with goldnuggets (kind of). It will enlarge your display drasticly and fills the gap between the fresh pills n powders and your weekly harvest. Enough i dont want to inhumanly spam ,torture or troll you. Like i said before thats just some ideas although for the local (not the global) market. regards

[@betoherman6349]

Awesome 👌. Thank you.

[@FreshfromtheFarmFungi]

thanks for watching and following along! 🍄❤️

[@jayantiom2155]

How about organic certification? I am having a hard time figuring out if my soy hulls have been sprayed with glyphosate, does the mushroom uptake any of these toxins? Have you tested for glyphosate?

[@FreshfromtheFarmFungi]

Great suggestion! There are organic grain and soy companies but it’s definitely pricey - from my experience having a detailed paper trail for all the ingredients and substrates being utilized and being organic is what our local authorities require for getting a certification- I have done significant third party testing for product extracts for any contaminants including metals, toxins and traces of pesticides on extracts which were concentrated significantly from non organic, but raw substrates. All these products were tested clean and below the limits of detection for the lab. Im not sure if mushrooms uptake these chemicals but it made me think about the source of our substrates even more and sourcing local, raw ingredients helped to cut costs for getting quality products. This was my experience going down this rabbit hole! hope that helps!