Thursday, June 16, 2011

Champignon, mushroom compost or button mushrooms



Champignon, mushroom compost or button mushrooms (Agaricus bisporus, Agaricus campestris) is a species first cultivated wild mushrooms since hundreds of years ago. This fungus has the organoleptic (taste, aroma and appearance) is high, exciting, and delightful, than the value of a profitable business because of the many fans. Button mushrooms are particularly popular in the region has four seasons as some regions in Europe, the United States, also Asia and Africa.
In fact, through engineering technology by choosing the high ground and maintaining indoor environmental regulation, at several places in Indonesia such as Bandung, Dieng, Bumiayu, and Brastagi, cultivation of mushrooms can be implemented properly. Mushroom, mushroom rice, supa pare (volvaceae Volvariella, Volvariella esculenta) is a type of wild mushrooms are cultivated both for having organoleptic value, good business, and profitable, especially in the tropics. Champignon mushroom rice and mushrooms, including non-timber group.
While the shiitake mushrooms or hioko and donko (Lentinus edodes) is a fungus that first timber of wild life (as an example is found in the forests of East Kalimantan) with a stick on dry or weathered wood. Wood fungus was first cultivated it also has high organoleptic value and medicinal, so quickly accepted by society. Shiitake for example, can lower cholesterol and sugar content in blood.
In the late 1990s, the order of the type of commercial yeast produced on a large scale everywhere because it has huge business value to billions of U.S. dollars, among others: champignon, produced up to 1.25 million metrik-ton/tahun. Shiitake produced up to 265,000 metrik-ton/tahun, mushroom (manufactured to 70,000 metrik-ton/tahun), and there is a new additional type, namely winter mushroom (Flammulina velutipes) with production of up to 68,000 metric tons. Ear fungus, supa lember or Hiratake (Auricularia polytricha) produced up to 65,000 metric tons. In Indonesia in terms of amount, the highest ranking are retained by the fungus of rice, followed by ear mushrooms, oyster mushrooms, shiitake mushrooms, and champignon.
However, judging from the business value and extent of trade, then the first rank is held by a shiitake mushroom, champignon, ear fungus, followed by mushroom rice. You see, mushroom rice in Indonesia related to pesticide residues has been dragged along with rice straw (as a raw material cultivation), so that only eligible for local consumption only. In the highlands champignon which was originally produced in the Dieng plateau highlands are now moving to Bumiayu (Brebes-Noida border) and Pangalengan (Bandung). This fungus appears to have potential markets and generate higher income, both as fresh commodity (untreated) or as processed commodities grown in Indonesia is Agaricus bisporus. Seed from the Netherlands, Taiwan, and the United States. The color white mushroom Agaricus bisporus with hood size 3-5 cm in diameter. High stalk to 6 cm, while the size of buds 2-3 cm diameter. There are also types of Agaricus campestris from Australia and France, which has a size and color is almost identical to the first.
Unfortunately Indonesia does not include champignon producer countries, although Indonesian products in the form of fresh or processed products have entered the world market. The Indonesian market is primarily in Singapore, Hong Kong, Australia and the United States, although still in limited quantities. United States listed as the first country's largest producer of champignon (246,000 metric-tons), followed by France (160,000 metric-ton), China (140,000 metric-tons), Netherlands (93 000 metric-ton), English (84 000 metric-ton), and Taiwan (59 000 metric-ton). Other countries which include producing fungi are Italy, Spain, Germany, South Korea, Canada, and so although the average is still below the 15,000 metric-ton. Portabella mushrooms Population United States and Europe is more recognized as a type of Agaricus mushrooms that have been cultivated, both commonly known as the champignon, white fungus, mushrooms, button mushrooms and a list of names of other regions. Although then the population began to identify and cultivate local fungi-for example in Indonesia with a mushroom / mushroom rice-champignon presence remained to be excellent.
This fungus was not able to be shifted by other fungal species. Agaricus with various kinds became part of the life of the population that can not be separated anymore. Therefore, do not be surprised if later emerged a new kind other than Agaricus campestris Agaricus, Agaricus bisporus and Agaricus bitorquis. Emerged as the result of new development Agaricus brunescens commonly known by the name of portabella mushrooms, portobello mushrooms, or brown mushrooms, the hard work of the United States experts. Cultivation of mushrooms is great interest in the United States, especially the kind for consumption. In fact, later developed also have medicinal mushrooms by various bodies of research and development related. The presence of portabella mushroom-common name in the United States-be competitors tight shiitake mushrooms previously by experts predicted would be a kind of prima donna in the United States, beating the fungus from Japan or China that dominated previously. Whether on the production side as well as from the business, excellence is not much different portabella mushrooms with champignon. The difference is the size of the fungus that 2-3 times larger than the usual champignon and color. When the usual clean white champignon (Agaricus bisporus) or grayish white (Agaricus campestris), the portabella mushroom Agaricus brunescens or brown with the size of the fruit body 2-3 times greater.
Portabella mushroom cultivation generally did not differ with champignon. Required media / compost dipasteurisasikan place, an environment that cold, moist, free / protected from the presence of residual contamination (eg chemical compounds from pesticides), as well as microbial contamination, either bacterial or wild mushrooms. Efficacy portabella mushroom Surprisingly the microbiologist and expert on chemical compounds perjamuran is content contained in portabella mushroom fruiting bodies. In addition to protein and fat are very low, there is also a B-complex vitamins-riboflavin, niacin, and panthotenat-as well as some minerals such as Na (sodium), K (potassium), and Se (selenium) and other materials as anti-oxidants and anti-cancer properties. It is not surprising that the presence of sufficient portabella equipped with a compound useful / efficacious always associated with the benefits and usefulness for (among others) preventing / treating malignancies of the present. As a health food, portabella very good / suitable for those who are dieting to lose weight. Because in addition to low fat content, high fiber content of this fungus. Portabella also be a food that is full of benefits for people with diabetes mellitus / diabetes mellitus and hypertension / high blood pressure.
This fungus is very helpful in the regeneration of body cells, especially after illness. The same fungus is believed to be prevented as early as possible as well as inhibit the growth of cancer cells, especially for prostate cancer and breast cancer. Other efficacy is to prevent the blockage of blood vessels that lead to strokes and high blood pressure, eg on the head until there is bleeding. Thus, portabella mushrooms consumed regularly can help maintain and improve fitness and health.

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