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OCTOBER
2016
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MORE THAN
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ED MILLER
CORN STOVER IN COMPOST
FORMULATIONS FOR AGARICUS
BISPORUS PRODUCTION
JOHN PECCHIA, DAVID BEYER & LI XIAO
GIORGI RESEARCH FUND
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FOCUS ON: COMPOST INNOVATION & FUTURE RESEARCH
We have published many articles about the new food safety and worker safety training apps
in Mushroom News. We are happy to announce that both sets of apps are finished and are
ready for you to download. Read the article explaining the basics of each app and how to
download them for free on Google Play, Apple Store or from the AMI website.
Mushroom News
Managing Editor
■
bking@
americanmushroom.org
BEV KING
ontinuing with the topic of compost from
a few months ago, John Pecchia, David
Beyer and Li Xiao present their research
in the article, The Use of Corn Stover to Replace
Straw in Compost Formulations for Agaricus bispo-
rus Production. This study demonstrates that the
use of corn stover will allow a more economical
approach to substrate preparation in regions that
are lacking in wheat straw or straw-based horse
manure.
As the mushroom industry continues to ad-
vance, there is a need for outside funding to sup-
port premier research centers that have strong
plant pathology, food science and basic mush-
room research initiatives. We explore the his-
tory and recent projects in Giorgi Research Fund
Benefits Industry Progress.
More than Yes or No by Ed Miller highlights
how to use open-ended questions in the interview
process. These questions are the best tools to find
out how a potential employee might react in cer-
tain situations.
The second installment of the AMI Commit-
tee Profile features the AMI-OSHA Alliance Com-
mittee. If you find this committee of interest after
reading the profile, consider volunteering to serve
and share your knowledge to strengthen the safety
of the mushroom farm workforce.
Industry News highlights wide-ranging events
from Pennsylvania State officials’ visit to the
Pacific Northwest Mushroom Festival. mn
VOLUME 64 | NUMBER 10 | OCTOBER 2016
1
EDITOR'SREVIEW

GENERAL
ISSUES
OCTOBER
2016MUSHROOM
NEWS
THE AMERICAN
MUSHROOM INSTITUTE
BOARD OF DIRECTORS
Don Needham, CHAIRMAN
Pete Gray, CHAIRMAN/ELECT
Stephen Anania, VICE CHAIRMAN/
TREASURER
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CONTENTS
1 EDITOR'S REVIEW – BEV KING

4
THE USE OF CORN STOVER TO REPLACE
STRAW IN COMPOST FORMULATIONS FOR
AGARICUS BISPORUS PRODUCTION
JOHN PECCHIA, DAVID BEYER & LI XIAO

8
GIORGI RESEARCH FUND BENEFITS
INDUSTRY PROGRESS

DEPARTMENTS
3 THE LEGACY OF DR. GERDA FRITSCHE
12 MIND YOUR BUSINESS – ED MILLER
16 CASING THE WEB – MARK SPEAR
19 AMI COMMITTEE PROFILE
20 WASHINGTON REVIEW – LAURA PHELPS
21 NEW AMI MEMBERS
22 AMI UPDATE
24 INDUSTRY NEWS
26 NASS CROP REPORT – 2016

28
ADVERTISERS’ INDEX, CLASSIFIEDS ADS &
UPCOMING EVENTS
29 NEWS FLASH
MUSHROOM
NEWS2

Dr. Gerda Fritsche, the internationally recognized
mushroom researcher, passed away on Sept. 29,
2014, at the age of 85.
In Memoriam
Two of the world’s most widely grown Agaricus strains
of their time, Horst U1 and U3, were developed by Dr. Frit-
sche in the late 1970s at the Mushroom Experimental Station
at Horst, The Netherlands, and these strains form the basis
for most of the White button mushrooms that are commer-
cially available today. She not only worked in breeding Agari-
cus bisporus, but also in Agaricus arvensis, Coprinus comatus
and Lepista Nuda mushrooms; some of these varieties are still
being used.
Dr. Fritsche began her research work in 1957 at the Max
Planck Institute in Ahrensburg, Germany, under the direc-
tion of Professor Dr. Reinhold von Sengbusch. Their research
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concentrated on new mushroom strains derived from spores
or from the cell nuclei of the spores. Her first large project
was to develop a giant, sporeless mushroom without a stem
that could be used as a meatless “cutlet” in gastronomy, well
before the vegetarian movement became popular. The idea
was also to make such a mushroom affordable to the every-
day consumer.
Dr. Fritsche retired in 1991, but her legacy will continue
long into the future. We have Dr. Fritsche to thank for her
mushroom research and perseverance which has inspired
many contemporary mushroom breeding efforts. mn
INMEMORIAM
The Legacy of Dr. Gerda Fritsche
3

THE USE OF CORN STOVER TO REPLACE STRAW IN COMPOST
FORMULATIONS FOR AGARICUS BISPORUS PRODUCTION
The first step in the production of the button mushroom, Agaricus bisporus, is Phase I com-
posting. Phase I composting is a high-temperature biological and chemical process needed
to prepare and modify the raw materials for the introduction of A. bisporus mycelium, in
the form of spawn.
DAVID M. BEYER, Ph.D.
Professor, Mushroom
Extension Specialist
Department of Plant
Pathology & Environmental
Microbiology
Penn State
■
dmb8@psu.edu
LI XIAO, Ph.D.
Director of
Mushroom Sciences
Jilin Agricultural University
■
Changchun, China
JOHN A. PECCHIA, Ph.D.
Assistant Professor
Department of Plant
Pathology & Environmental
Microbiology
Penn State
■
jap281@psu.edu
GENERALISSUE
he objective of Phase I composting is to
prepare a homogenous, high-moisture
mixture that forms a complex lignocel-
lulosic and selective substrate that is
used as a food source for A. bisporus. The raw ma-
terials used in formulating this mix vary through-
out the world, based on availability and costs.
The basic formula that is most widely adopt-
ed in Western production systems consists, at a
minimum, of wheat straw or wheat straw-bedded
horse manure, poultry manure and gypsum (calci-
um sulfate). In the eastern part of North America,
mulch hay is used in large quantities to replace
straw due to its availability and relatively low cost.
Other nitrogen sources (meals and inorganic fer-
tilizers) can be used in place of or as a supplement
to poultry manure based on costs and availability.
Other carbohydrate materials (corn cobs, cotton-
seed hulls, leaves, etc.) can also be used to supple-
ment these straw or hay-based formulations.
Corn stover, the plant material left in the field
after the harvest of the grain kernel, is a raw mate-
rial that is relatively abundant in regions that pro-
duce corn and can be used to supplement the for-
mulation as well. Previous, unpublished work has
demonstrated that corn stover can be used up to
20 percent of the formulation without any adverse
impact on mushroom yield.
A challenge to producing affordable mush-
room substrate in some regions is a limited sup-
ply of straw, whether wheat or rice straw. Cropping
experiments were conducted at the Pennsylvania
State University(PSU) Mushroom Research Cen-
ter (MRC) to determine if corn stover could be
used at 50 percent and 100 percent of the bulk
raw material in the Phase I compost formula-
tion to produce a high-yielding A. bisporus crop.
Results showed that, when composted properly,
mushroom yields grown on both 50 percent and
100 percent corn stover formulations were as high
as yields from traditional straw-based compost
formulations. These results suggest that corn sto-
ver can be used in place of straw to produce A.
bisporus compost in regions that have limited or
no economically affordable straw supplies.
INTRODUCTION
There are many different compost formula-
tions used through the world, with a straw-based
formula probably being the most widely adopted.
A wheat straw, or wheat straw-bedded horse ma-
nure formula is commonly used in most of the
leading Agaricus producing countries. In the east-
ern region of North America many farms also
use mulch hay or mulch hay/straw-based for-
mulas. However, supplies of these materials can
often be inconsistent, due to the weather effects
on agronomic yields or increasing demands for
grains or plant materials used in the production
of bio-based fuels. Additionally, there are regions,
such as northern China, that do not have an eco-
nomically, readily available straw supply. For these
reasons, experiments were set up to test the ef-
fectiveness of using corn stover as the base for an
Agaricus bisporus formulation. Corn is a crop that
is grown all over the world and is also increasing
in planted acreage, both in the United States as
well as globally (faostat.org), thereby possibly pro-
viding an alternative raw material for mushroom
substrate production.
METHODS & MATERIALS
The control compost was prepared at the MRC
at the PSU, University Park campus, following a
standard university formula consisting of wheat
straw-bedded horse manure, dehydrated poultry
manure, dried distiller’s grain and gypsum. The
raw materials, excluding the dried distiller’s grain,
were mixed with water in a Jaylor®
feed mixer to
reach approximately a 60 percent starting mois-
ture on day 0. The mixed ingredients were then
MUSHROOM
NEWS4

placed into an aerated bunker for three days, with air supplied
to the mix based on a timer to prevent anaerobic conditions
from occurring. Compost temperatures reached approximate-
ly 80°C during the first three days of Phase I composting. On
day three, the material was removed from the bunker, dried
distiller’s grain added and mixed in the feed mixer with the
addition of supplemental water, and again placed into the
aerated bunker for three more days with temperatures again
reaching approximately 80°C. On day six, the material was
removed from the bunker, mixed with additional water again
and filled into 1.5 m2
wooden trays.
Treatment 2 (50:50 corn stover) consisted of a formula-
tion in which one-half of the straw-bedded horse manure was
replaced with corn stover. The corn stover and one-half of
the formulated horse manure and one-half of the formulated
poultry manure were mixed together in the feed mixer with
the addition of water and allowed to passively compost for a
five day prewet period. Following this, the prewet pile was
added to the feed mixer, along with the remaining horse ma-
nure, poultry manure and gypsum with the addition of more
water, prior to being placed in the aerated Phase I bunker at
day 0 of Phase I. Treatment 2 was then removed from the
bunker on day three, added to the feed mixer along with the
dried distiller’s grain and additional water, and placed back
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GENERALISSUE
5

into the aerated bunker until day six at which time the com-
post was mixed again with additional water prior to filling the
wooden trays to begin Phase II.
Treatment 3 (100 percent corn stover) consisted of a for-
mulation in which corn stover was used to replace all of the
wheat-straw bedded horse manure. The corn stover and one-
half of the formulated poultry manure were mixed in the feed
mixer with the addition of water and allowed to passively
compost for a five-day prewet period. Following the prewet
period, the remaining poultry manure, gypsum and water
were added into the feed mixer and then placed into an aer-
ated bunker. The Phase I composting procedure followed the
same timeline as previously described.
The wooden trays, filled with Phase I compost, were then
placed into an environmentally controlled room at the MRC
for an eight-day Phase II composting period where pasteuri-
zation was achieved at 60-65°C for two hours, followed by
conditioning at which the compost was held at 48°C to elimi-
nate free ammonia, after which the compost was cooled to a
temperature below 28°C to prepare for spawning. Compost
from each treatment was sent to the Agricultural Analytical
Lab at Penn State University for chemical analyses on the day
of spawning (Table 1).
A commercial, off-white hybrid strain of Agaricus (J.E.
Lange) Imbach was added to the Phase II compost at a rate
of three percent and a commercial, delayed-release supple-
ment was added at a rate of four percent (dry weight basis).
The spawn and supplement were mixed into the compost
by hand, and 22.7 kg of the spawned compost (wet weight)
was filled into 0.25m2
tubs (12 tubs per treatment). The tubs
were placed on stainless steel racks, covered with plastic to
increase carbon dioxide concentration in the substrate and to
promote vegetative mycelial growth, and then placed in en-
vironmentally controlled growth chambers at the MRC for a
16-day spawn run.
During spawn run, room humidity was maintained near
98 percent and substrate temperatures were maintained be-
tween 23 and 25°C. On day 14 the plastic was removed from
the tubs to allow free moisture that formed on the substrate
surface to evaporate prior to the addition of a sphagnum-
based casing layer. On day 16, agricultural lime-amended
peat moss was mixed with water to achieve approximately an
82 percent moisture mixture. A commercially provided cas-
ing inoculum (CI) was added to the peat mixture at a rate of
approximately 500g/m2
growing area. After the casing was
applied, room humidity was maintained at approximately 98
percent until day 11, at which point humidity was reduced to
approximately 90 percent for the remainder of the cropping
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GENERALISSUE
MUSHROOM
NEWS6

period. Substrate temperatures were maintained near 25°C
until day five when the room was cooled to 21-22°C to induce
mushroom-fruiting body formation.
Mushrooms were harvested, counted and weighed daily
when the mushrooms were mature (prior to veil stretching
and once the stipe was elongated and straight). Harvesting
was initiated on day 15 and continued for three weeks (three
flushes). Water was applied from the day of casing through
the end of the cropping cycle as needed, based on the experi-
ence of the author. Mushrooms were counted and weighed
daily, as needed, for three flushes to determine yields. Mush-
room yield data were analyzed by break and by total yield.
Statistical analyses were done using SAS Ver. 9.4, and treat-
ment means were compared using the Waller-Duncan K ratio
test (Table 2).
RESULTS
Analytical results for the compost samples at spawning
show that the moisture, total nitrogen, pH and C:N ratios were
similar for all three treatments. Soluble salt concentration was
lower in the 100 percent corn stover formula compared to the
standard wheat-straw bedded horse manure formula.
Both the 50 percent and 100 percent corn stover formula
composts yielded as well as the standard control formula for
each break as well as the total yield (Table 2). Each corn stover-
based formula yielded significantly higher than the control
formula. However, the Biological Efficiency (BE) or total yield
wet weight/dry weight of compost for the control formula
was only 78 percent, lower than typical yields at the MRC.
Typical BEs average between 90-95 percent at the PSU MRC.
Based on BEs of 89 and 90 percent for the 50 and 100 percent
corn stover formulas, respectively, these compost formula-
tions yielded as well as our standard formula.
CONCLUSIONS
This study demonstrates the ability to either supplement
a straw-bedded horse manure formula with corn stover or
to use a “straight” corn stover formula for the production of
Agaricus bisporus in regions where other carbohydrate-based
raw materials are either not available or costlier. A corn sto-
ver-based formula may require a longer composting duration
than a straw-based formula, as was done for this study in
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Treatment
pH Moisture Total N
C:N
Soluble Salts
(Percent) (% Dry Wt.) (mmhos/cm)
Control 7.4 66.6 2.4 15.7 10.44
50% Corn Stover 7.5 64.2 2.5 15.9 9.09
100% Corn Stover 7.5 66.1 2.4 15.8 6.96
Table 2. Yield comparisons by break. Numbers in columns followed by the
same letter are not significantly different from one another (P, 0.05).
which we incorporated a five-day prewet to better prepare the
higher lignin-based carbohydrate source for mushroom pro-
duction. The exact changes that would be needed to adapt to a
100 percent corn stover formula will depend on the nature of
the existing composting system that a farm is utilizing. The
use of corn stover will allow a much more economical ap-
proach to substrate preparation in regions that are lacking in
wheat straw or straw-based horse manure. mn
kg/m2
% Bio –
Treatment Break 1 Break 2 Break 3 Total Efficiency
Control 10.68 b 8.83 B 4.04 b 23.56 b 78.00
50% Corn Stover 11.82 a 11.53 A 5.25 a 28.60 a 89.00
100% Corn Stover 12.26 a 11.36 A 4.15 b 27.78 a 91.00
Table 1. Compost chemical analyses at spawning.
GENERALISSUE
7

GENERALISSUE
GIORGI RESEARCH FUND BENEFITS INDUSTRY PROGRESS
Well before 2008, Giorgi Mushroom Company could see the handwriting on the wall regarding the
future of mushroom research funding. Giorgi Mushroom Company stepped up to provide a grant of
$100,000 to Penn State University for mushroom-related projects. Additional funding has contin-
ued each year, resulting in practical findings such as using mushroom compost to suppress artillery
fungus to groundbreaking gene editing.
he Giorgi Fund was started as a practi-
cal way to support or seed research crit-
ical to mushroom production issues,
allowing industry growers to make the
final decisions on the projects that would be fund-
ed, said Dave Carroll, President of Giorgi Mush-
room Company. “The results of these research
projects are shared with the industry at the same
time we receive them. I could not be more pleased
with the value the entire mushroom industry is re-
ceiving from this investment. To paraphrase John
F. Kennedy: ‘A rising tide raises all ships.’”
Outside funding sources are vital to all uni-
versities to maintain and expand their research
capacity. According to Dr. Richard Rouse, Dean of
Penn State’s College of Agricultural Sciences, the
college’s endowment generated over $4.5 million
in support during the 2014-2015 fiscal year, which
provides opportunities for faculty and staff and
for the educational experience of their students.
Funds from the Mushroom Industry Endowment
for Penn State and the Giorgi Mushroom Com-
pany Fund for Mushroom Research enhance the
college’s programs.
The first projects funded in 2009 included re-
search for using mushroom compost to suppress
fungi in landscape mulch, microbial ecology of
casing soils and food safety intervention to reduce
Listeria monocytogenes, corn stover for mushroom
production on non-composted substrate and a dis-
ease management program for fungal diseases of
Agaricus bisporus. Over the past eight years many
Mushroom News
Managing Editor
■
bking@
americanmushroom.org
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MUSHROOM
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other projects, most notably the study using mushroom com-
post to increase the health and growth of Fraser fir Christ-
mas trees and another study for vitamin D optimization, have
been successful.
“I’ve been honored to receive funding from Giorgi to con-
duct disease management and mushroom nutritional studies
and have been a part of other projects on mushroom com-
post,” said Dr. David Beyer, Department of Plant Pathology
and Environmental Microbiology, Penn State. “It is refresh-
ing to see a mushroom company step up and support both
basic and applied research, something I would hope other
companies and or AMI would continue to do.”
The process for the Giorgi grant starts when university re-
searchers submit proposals for review by Penn State faculty.
The American Mushroom Institute Research Committee re-
views the proposed research projects each year. The commit-
tee’s review allows a cross-section of discussion on projects
that would be most beneficial to all mushroom farms. After
the review is completed, the committee sends its recommen-
dations to Penn State.
“While the AMI Research Committee doesn’t have
formal rules for evaluating research proposals to recom-
mend for funding,” explains Dr. Mark Wach, AMI Research
Committee Chairman, “we are always looking to support
good science that may prove to be beneficial for the mush-
room farming community. We look for projects with the po-
tential to solve common challenges.”
PROJECTS FUNDED THIS YEAR INCLUDE:
1. Etiology & Epidemiology of Syzygites Disease of Agaricus
David Beyer & John Pecchia
The fungus Syzygites megalocarpus was first observed on
mushroom farms in 2011. The occurrence of two types of
spores further complicates understanding of this disease and
its mode of infection and spread around a mushroom farm.
A more detailed study of the etiology and epidemiology of
Syzygites is needed to work out where it is coming from, what
environmental conditions favor its development, how easily it
is spread, as well as other basic information about this fungal
pathogen. The project has four objectives:
• Quantify the amount and type of Syzygites spores in the
air-spora inside and outside of commercial mushroom
houses periodically during a mushroom cropping cycle.
• Determine what environmental factors, fungicides and
disinfectants on growing materials influence Syzygites
spore (sporangia and zygospores) germination and symp-
tom development.
• Determine the in vitro and in vivo thermal death point of
the spores and mycelium of Syzygites and quantity the
number of spores produced over time.
• Determine the relative effectiveness of several commercial
disinfectants, currently available to the industry, for con-
trolling Syzygites disease of the button mushroom.
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9

GENERALISSUE
2. Targeting the Bad and the Ugly Pseudomonas SPP.
Causing Bacterial Diseases in Mushroom Production
Carolee Bull & Laura Ramos-Sepulveda
This proposal will focus on bacterial diseases caused by
the genus Pseudomonas, as they are the most economically
important pathogenic bacteria in mushroom production, and
management requires taking into account non-target effects
on beneficial pseudomonads. The ultimate goal is to develop
management strategies for bacterial diseases of mushrooms
caused by Pseudomonas species. This proposal aims to under-
stand the genetic diversity of pathogenic Pseudomonas species
that cause disease in mushrooms in order to develop controls
(biological and other) that are specific for the pathogens. De-
veloping and testing control methods will be the subject of
subsequent research. The objective is to elucidate the range
of Pseudomonas genotypes that are causing bacterial diseases
on A. bisporus and to determine if single infections, outbreaks
within one growth room, and multiple outbreaks on a single
farm are caused by single or multiple genotypes.
3. Field Application of Spent Mushroom Compost (MC) To
Increase Health and Growth of Fraser Fir Christmas Trees
in Pennsylvania > Don Davis & Michael Fidanza
The overall objective of this research is to determine if field
applications of fresh, recycled mushroom compost will result
in healthier Fraser fir Christmas trees. This is a continuation
of a project funded in previous years. After finishing the long-
term field study in 2014, the first field data on the plots will be
taken. Fraser fir seedling measurements will be recorded dur-
ing early fall 2016, needle and soil samples will be collected
for chemical analyses and data organized for later statistical
analyses. If funding is available in future years, research will
continue to conduct annual evaluations throughout the com-
mercial life of the Fraser fir Christmas trees on the research
plots. Once a robust sample size is achieved, in-depth spatio-
temporal data analyses will be conducted.
4. Risk Factors Associated with Pests and Diseases in
Mushroom Farms > Nina Jenkins
The purpose of this project is to provide reliable, scientif-
ically-based information on the ecology and behavior of the
mushroom flies in mushroom production houses and their
surroundings in Chester and Berks counties. Given the docu-
mented variation in infestation type (fly species) and severity,
it is likely that there are key factors within the system that
predispose certain farms to a given infestation. Data will be
collected on composting practices, crop and house manage-
ment, pest control operations, mushroom compost disposal,
ecology of the external environment and presence of other in-
dustries and land use practices surrounding the study farms
to identify common fly outbreak risk factors. This research
project aims to pull together existing Penn State survey data
on fly infestations, in combination with the collection of sup-
porting environmental data, management practices and lo-
cation to identify the key risk factors for fly outbreaks and
investigate the correlation with the incidence of Trichoderma
aggressivum.
5. DNA-free Genome Editing and Precision Breeding of
Anti-browning Mushroom > Yinong Yang & John Pecchia
Brown discoloration, which is induced by mechanical in-
jury, post-harvest senescence and microbial infection, has a
major negative impact on the appearance and commercial
value of mushrooms. As a result, there is a significant com-
mercial interest in genetically breeding anti-browning mush-
rooms with extended shelf life. This project would establish
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MUSHROOM
NEWS10

PACKAGING&FOODSAFETY
a DNA-free CRISPR/Cas9 editing method to further improve
the anti-browning property of mushrooms by simultaneous
mutation of two polyphenol oxidase genes (AbPPO3 and Ab-
PPO4) using the preassembled gRNA and Cas9 ribonucleo-
protein complexes. Because no recombinant DNA will be in-
troduced into mushroom protoplasts for genome editing, the
resulting CRISPR-edited, transgene-free mushrooms might
be exempt from current GMO regulations and alleviate the
public concerns about this new generation of genome-edited
mushrooms.
FUTURE NEEDS FOR RESEARCH FUNDING
According to the Center for Accountability in Science,
“Government funders have often encouraged research
collaborations between private industry and universities.
As government budgets have been slashed, industry has
increased its support of university research, providing $3.2
billion to universities in 2012. Though many have questioned
these partnerships due to fears that companies would pres-
sure researchers to manipulate the outcome of their research,
new research from the University of California, Berkeley and
the U.S. National Academies of Science found that corporate-
sponsored research is valuable for further innovation.”
In addition, many research facilities have closed and, as a
result, there has been a decline in mushroom research glob-
ally. The premier facilities including the Vineland Research
and Innovation Centre at the University of Guelph in Can-
ada, East Malling Research in the United Kingdom and the
Mushroom Research Center at Penn State now rely on private
funds to augment fewer public funds.
Because of this decline, industry sources such as the Gior-
gi Fund ensure that mushroom research continues. Through-
out the years, the Mushroom Council and AMI have also pro-
vided supplemental funding for selected projects. This year,
AMI contributed funds so each project will receive its full
requested amount.
“Research is a benefit to the farmer in more ways than
just increasing production or discovering new insect control
methods,” said Stephen Anania, Director of Operations at
Oakshire Mushroom Farm Inc. “It helps us understand dis-
eases and their life cycle so we can have a better integrated
pest management program. Research is a critical part of the
mushroom industry.”
As the mushroom industry continues to advance, reliance
on public funding is not guaranteed. Support from the mush-
room industry for premier research centers that have a strong
plant pathology, food science and basic mushroom research
initiatives is vital. mn
Providing a complete line
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11

s the person responsible for hiring for
your farm or business, how would you
go about finding out how a potential
new employee would react to the im-
plementation of a new program or how they might
react to being asked to do something that is not
generally considered one of their job responsibili-
ties? One viable option you might want to consid-
er would be using open-ended questions.
Open-ended questions are the best tools in our
HR tool chests to find out how a potential employ-
ee might react in a certain situation. They provide
us with an opportunity to understand how the
candidate behaved in the past because past behav-
ior is the best predictor of future behavior. It does
not mean that “yes/no” questions do not have a
place in the interview process; by all means they
do. Open-ended questions allow us to discover
more about the potential candidate.
MORE THAN YES OR NO
Let’s start with two questions. First, why should we use open-ended questions in the interview
process? Second, how can we go about finding the best fit for our organizations when it comes to
new employees?
Human Resource
Coordinator
C.P. Yeatman & Sons, Inc.
■
emiller.organicmushrooms
@gmail.com
ED MILLER
MINDYOURBUSINESS
For example, take the question “Have you ever
been asked to do a job that was not part of your
daily routine?” The answer would be “yes,” but is
that question probing enough? What did we learn
from that “yes?” We would have to ask additional
follow-up questions to get more information to
see if they would respond in a way that fits our
company’s culture.
Now let’s consider this question: “Tell me
about a time when your supervisor asked you to
do a task that was not one of your daily respon-
sibilities. How did you feel? How did you react/
respond?” This kind of question requires the can-
didate to become a story teller. The way they tell
the story, as well as the way they handled the situ-
ation, will give us insight into how the employee
thinks and will help us make a more intelligent
hiring decision.
Contact Mike Mitrione
609-220-3312
MMitrione@ransome.com
MUSHROOM
NEWS12

MINDYOURBUSINESS
Here are some other interesting open-ended questions to
consider incorporating into the interview process:
• Tell me about a time when a coworker did something that
really upset you. How did you handle it?
• Tell me about a time when you had a conflict with your
supervisor. How did you handle it?
• Tell me about an accomplishment you are very proud of
and why.
• What would you do if you saw a coworker constantly doing
things wrong? Would you adopt their work ethic/style?
• What would you do if your coworker raised his/her voice at
you?
• Tell me how you think you could contribute to creating a
positive work environment.
• What characteristics do you think are important to be a
good employee? Why?
• Tell me about a time when a project or event did not go the
way you planned. What did you do to correct the situation?
• What motivates you to give 110% at work?
• Tell me about some major obstacles which you have had
to overcome on your most recent (or current) job. How did
you deal with them?
• If you were to become a “manager” at your current (or
most recent) position, what changes would you make?
There is a plethora of online sites with many more equally
interesting questions which will help us make more intelli-
gent hiring decisions. Below are just a few:
http://www.buckleysearch.com/questions_for_interviewing.htm
http://employer.careerbuilder.com/jobposter/small-business/article.aspx
?articleid=atl_0082interviewquestions
https://collegegrad.com/jobsearch/mastering-the-interview/ten-tough-
interview-questions-and-ten-great-answers
http://hr.ucf.edu/files/Examples-of-Open-Ended-Interview-Questions.pdf
http://blog.compackage.com/the-best-open-ended-interview-questions
http://www.career.vt.edu/interviewing/TypicalQuestions.html mn
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P.O. Box 502
Avondale, PA 19311
13

Industrial Mycologist
■
mspear.fungi@
gmail.com
MARK SPEAR
CASINGTHEWORLDWEB
Detection of Trichoderma aggressivum in bulk Phase III substrate and the effect
of T. aggressivum inoculum, supplementation and substrate-mixing on Agaricus
bisporus yields – Matthew O’Brien, Kevin Kavanagh & Helen Grogan
European Journal of Plant Pathology, pp. 1-11, June 2016
http://link.springer.com/article/10.1007/s10658-016-0992-9
Trichoderma aggressivum is an aggressive contaminant mold in the cultiva-
tion of Agaricus bisporus leading to severe reductions in mushroom yields. Pro-
duction of fully colonized A. bisporus substrate in Europe is commonly carried
out in large tunnels (Phase III), after which the substrate undergoes several
bulk handling (mixing) operations before ending up on shelves in mushroom
growing facilities.
The work presented here studied the effect of Trichoderma aggressivum in-
oculum, substrate mixing and supplementation on Agaricus bisporus yields and
evaluated four methods to detect T. aggressivum in bulk handled substrate. In-
oculum dilution level was shown to correlate well with mushroom yield (P <
0.0001) with reductions of two to six percent at the most dilute level (10−4) and
60–100 percent at the most concentrated level (10−1), depending on the experiment. Supplementation,
with or without T. aggressivum, had no significant effect on mushroom yield (P ≥ 0.85), but a high de-
gree of substrate mixing was shown to significantly increase (P < 0.0001) T. aggressivum-associated crop
losses. Four T. aggressivum detection methods were evaluated; a quantitative polymerase chain reaction
(qPCR) method gave the most consistent and least variable results. Cycle threshold (CT) values ranged
from 24 to 40, depending on the experiment and the inoculum dilution level, and false negatives (CT
= 40) were reported on one occasion with the most diluted samples. The results indicate that Phase III
mushroom substrate is vulnerable to infection by T. aggressivum when the fully colonized substrate is
broken up and mixed during bulk handling operations, identifying a previously unidentified risk for
Phase III substrate producers.
This first paper comes
from a team including
Helen Grogan. That
means it will be
interesting, and the
study will be well done.
And, no surprise, the
paper contains new
information about
handling bulk spawn
run compost that we
should consider.
MUSHROOM RESEARCH & PAPERS
This month we have a collection of mostly scientific papers. These are often written in the
academic style. Possibly this is required to get published in the journals or maybe it is to
exclude civilian readers. Regardless, the abstracts are understandable with some effort.
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MUSHROOM
NEWS16

Use of Maize Powder, Rice Bran and Mustard Cake to Increase the Mushroom Production
Gaurav Tyagi & Parveen Garg – Indian Journal of Applied Research, 5(7):385 July 2015
http://www.worldwidejournals.com/indian-journal-of-applied-research-(IJAR)/file.php?val=July_2015_1435758006__109.pdf
Mushroom cultivation is an emerging trend in small-scale industries. Many micro small and
medium enterprises are actively engaged in production. It is becoming a trend for rural entrepre-
neurs to invest in production. The major constraints that industry faces range from high cost of
compost and low yields to unavailability of uniform quality manures in the local market. Here we
used a mixture of maize powder, rice bran and mustard cake at 30 percent in the ratio of 1:1:1,
along with saw dust. The use of this mixture significantly increased the production of the button
mushroom, Agaricus bisporus. This method can be adapted for large-scale cultivation.
Anyone who has thought
about raw materials can
picture a future where
high quality horse manure
is in short supply.
Of course, we will adapt.
Here is an example.
CASINGTHEWORLDWEB
The cap browning of white button mushroom (Agaricus
bisporus) has been attributed to postharvest senescence which,
by increasing reactive oxygen species (ROS) accumulation,
leads to membrane lipids peroxidation and disrupts cellular
compartmentalization, resulting in contact of polyphenol oxi-
dase (PPO) with phenols and occurring cap browning.
In this study, the effects of 0, 50, 250, 500 and 1000 μM
salicylic acid (SA) treatment applied by postharvest dipping
(60 s at 20°C) on cap browning of mushroom storage at 4°C for
21 days was investigated. Browning of mushroom cap was ac-
companied by an increase in electro-
lyte leakage and thiobarbituric acid-
reactive substances (TBARS) content
associated with H2 O2 accumulation.
SA treatment at 250 μM delayed cap
browning and retarded increases in
electrolyte leakage, TBARS and H2 O2
accumulation. The SA-treated mush-
room exhibited significantly higher
phenylalanine ammonia lyase (PAL)
enzyme activity, associated with low-
er PPO activity. Higher PAL enzyme
activity in mushroom treated with SA
coincided with higher total phenol
accumulation and higher DPPH scavenging activity during
storage at 4°C for 21 days.
Also, mushrooms treated with SA showed lower H2 O2
accumulation, which results from higher antioxidant en-
zymes superoxide dismutase (SOD), catalase (CAT) and
ascorbate peroxidase (APX) activity. These results suggest
that SA treatment at 250 μM can be used as a useful technol-
ogy for the alleviation of postharvest browning of mushroom
cap by maintaining membrane integrity due to enhancing
antioxidant system activity and, also, phenols accumulation.
This article was written
in particularly dense
academic speak. When
the first sentence is 40
words long, you know you
are in for it. Nonetheless,
the author suggests that
browning headaches can
be cured with aspirin.
They don’t state if this is
practical or economical,
but they seem to have
carefully looked into the
mechanisms involved.
That’s interesting.
Postharvest Browning Alleviation of Agaricus bisporus Using Salicylic Acid Treatment
Afsaneh Yousefpour Dokhanieha & Morteza Soleimani Aghdamb – Scientia Horticulturae, 207(8):146 August 2016
http://www.sciencedirect.com/science/article/pii/S0304423816302680
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17

Agaricus
brasiliensis lowers
cholesterol? According
to this research it does,
in rats anyway. This
is an easy-to grow-
mushroom that likes
ordinary Phase II
compost and warm
temperatures. They
taste good too.
LIPID PROFILE & GLYCEMIC RESPONSE OF RATS FED ON A SEMI-PURIFIED
DIET SUPPLEMENTED WITH AGARICUS BRASILIENSIS MUSHROOM
Gilberto Simeone Henriques, Cristiane Vieira Helm, Ana Paula Busato & Maria Lucia Ferreira Simeone. Acta Scientiarum. Health Sciences, 38(1):71. June 2016
http://www.uem.br/acta
The search for healthier alimentary habits has stimulated the study of new food sources. Edible mush-
rooms, such as the genus Agaricus, may be underscored. Current assay evaluates the dietary influence of
diets supplemented with the mushroom Agaricus brasiliensis on the metabolic profile of lipids and glycemic
behavior in rats.
A trial with 28 male Wistar rats in four groups with seven rats each was carried out during 32 days. Diets
given to these groups were AIN-93 (CAS) for Group One; AIN-93 with 1 percent cholesterol (CAS + COL)
for Group Two; the same for Group Three and Four, but supplemented with or without mushrooms [ (COG)
and (COG + COL), respectively]. Analyses of all samples for cholesterol, triacylglycerols, hepatic cholesterol
and hepatic lipids on the 32nd day showed that Agaricus mushroom modified the lipid profile, reduced total
cholesterol by 16 percent and triacylglycerols by 26.9 percent and increased HDL by 60.2 percent, coupled
with a reduction of lipid and cholesterol levels in the liver and a higher elimination of lipids in the stool.
Glycemic curve decreased significantly between 15 and 60 minutes in rats fed on Agaricus supplemented diets.
And finally,
I would like to
thank you all
for reading this
column, but …
HOW'S THAT FOR A ‘THANK YOU’ ?
https://news.slashdot.org/story/16/06/16/2354228/citigroup-sues-att-for-saying-thanks-to-customers
Citigroup has a trademark on “THANKYOU” and is currently using it to sue ATT for using
“Thanks.” Ars Technica reports: “Who knew? Banking giant Citigroup has trademarked ‘THANKYOU’
and is now suing technology giant ATT for how it says thanks to its own loyal customers. This is ‘unlaw-
ful conduct’ amounting to wanton trade-
mark infringement, Citigroup claims in
its federal lawsuit.” Citigroup doesn’t
appear to be gracious in its branding: Despite actual knowl-
edge of Citigroup’s substantial use of and exclusive rights
in the THANKYOU Marks, Citigroup’s use of the marks
in connection with ATT co-branded credit cards, and Citi-
group’s concerns regarding ATT’s proposed trademarks, ATT
launched a customer loyalty program under the trademarks
“thanks” and “ATT thanks” on or about June 2, 2016. ATT’s
use of the “thanks” and “ATT thanks” trademarks is likely
to cause consumer confusion and constitutes trademark
infringement, false designation of origin and unfair
competition in violation of Citigroup’s rights. Citigroup
therefore seeks to enjoin ATT’s infringing conduct
and to recover damages based on the injury ATT’s
conduct has caused to Citigroup as well as ATT’s unjust
enrichment. In April, ATT applied to trademark “ATT
THANKS.” Citigroup wants that trademark to be re-
jected because it thinks that the proposed trademark is
“confusingly similar to Citigroup’s “THANKYOU Marks,”
according to its lawsuit. mn
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CASINGTHEWORLDWEB
MUSHROOM
NEWS18

GET INVOLVED & MAKE A DIFFERENCE  AMI-OSHA ALLIANCE COMMITTEE
Serving on a committee is an excellent way to establish and strengthen industry relationships, while helping AMI fulfill
its vision and mission. Your input, participation and ideas are needed. Throughout the next few months, we will profile
a different AMI committee or task force. Please consider your interest and the benefits you will gain by volunteering
to serve on a committee.
he U.S. Department of Labor’s Occupational Safety
and Health Administration (OSHA) and the Ameri-
can Mushroom Institute (AMI) partner through an
alliance agreement to develop and maintain safety and health
programs for the mushroom growing industry. OSHA’s Alli-
ances provide parties an opportunity to participate in a volun-
tary, cooperative relationship with OSHA for purposes such as
raising awareness for OSHA’s rulemaking and enforcement
initiatives, training and education and outreach and commu-
nication. Formed in 2008, the AMI-OSHA Alliance is one of a
small handful of alliances that OSHA has continually renewed
due to its productive and beneficial efforts over the years.
The Alliance Committee is comprised of safety represen-
tatives from AMI companies as well as representatives from
OSHA’s Philadelphia area office. Participants have been ac-
tively working to develop and implement effective safety and
health programs, convene forums for stakeholders on re-
ducing and preventing workplace injuries, obtain grants to
finance various safety training opportunities and leverage vol-
unteers and consultants to improve the safety programs at all
AMI member companies.
The AMI-OSHA Alliance Committee typically meets on
the third Thursday of each month at the AMI office in Avon-
dale; conference call capability is available for those unable to
attend in person. Additionally, an informative General Meet-
ing is held on an annual basis in Kennett Square. To join the
AMI-OSHA Alliance Committee and/or obtain a calendar of
meeting dates and times, contact the AMI office at 610/268-
7483 or email info@americanmushroom.org mn
AMICOMMITTEEPROFILE
19

OSHA/GHS!Information!
Product(s)!ID
ID!Producto(s)!______________________________________________________
OSHA!GHS!Signal!Word(s):!
Palabra(s)!de!Advertencia!!!
SGH!OSHA:!
!!Danger/Peligro!
Warning/Atención!
N/A
Hazard!&!Precautionary!Statements!/!Supplemental!Information
Consejos!de!Prudencia!e!Indicaciones!de!Peligro!/!Información!Suplementaria!
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________!
Personal!Protective!Equipment!Code!&!Description
Código!de!Equipo!de!Protección!Personal!y!Descripción
_________________________________________________________________
_________________________________________________________________!
B"#$%&'( (*+ GH. /0$(&12#34 (*#( 5& 6&( #//"78
A"#$%& !"#$" &'( )$#*'+,"-"( ./& 0GA 34/ 5' (/
")&$#"56
FDA MODIFIES COMPLIANCE DATES
WASHINGTONREVIEW
McLeod, Watkinson
& Miller
■
lphelps@mwmlaw.com
202/842-4344
■
Washington Review
is an occasional column
discussing topics
from government
relations and current
federal policy.
LAURA PHELPS
WASHINGTON REVIEW
n late August, the Food and Drug Ad-
ministration (FDA) extended the compli-
ance deadline for packinghouses that are
registered facilities and subject to the Preventive
Controls for Human Food rule. Facilities solely
engaged in packing and/or holding activities con-
ducted on produce raw agricultural commodities
will need to comply beginning January 26, 2018
(which is the first compliance deadline for the Pro-
duce Safety Rule) instead of September 19, 2016.
This change corrects the compliance deadlines
that were published in the September Mushroom
News article, FSMA Produce Safety and Preventive
Control Regulations: How Do They Apply to your
Operation?
FDA also extended compliance deadlines for
specific provisions of other rules, mainly related
to needing to receive written assurance when a
customer will be controlling a hazard. This would
apply, for example, to a grower sending product
for commercial processing with a kill step.
Five chapters of draft guidance designed to
help businesses comply with the Current Good
Manufacturing Practices (CMGP) and Preventive
Controls for Human Food Rule were also released.
The guidance explains FDA’s current thinking on
how to comply with the requirements for hazard
analysis and risk-based preventive controls and
includes a discussion about establishing a food
safety plan. mn
SECONDARY/SERVICE
CONTAINER LABELS
AVAILABLE ON AMI
WEBSITE
wo labels are now available
for download. The first is the
OSHA/GHS label and the
other is the Service Secondary Con-
tainer label. Both were developed
through a collaborative effort between
the American Mushroom Institute and
The Penn State University Extension
Pesticide Education Program. Once
downloaded, the labels can be filled out
electronically and saved for future use.
The OSHA/GPS labels can be found at
http://american
mushroom.org/
wp-content/up-
loads/2016/06/
OSHA_GHS_
Label.
OSHA / GHS LABEL
MUSHROOM
NEWS20

SERVICE – SECONDARY CONTAINER/ CONTENEDOR DE SERVICIO – SECUNDARIO
Mark One:
Marque Uno:
Product(s)
Producto(s)_________________________________________________________
EPA Reg. No.(s)
No.(s) Reg. EPA______________________________________________________
Active Ingredient(s)
Ingrediente(s) Activo(s)________________________________________________
% Dilution or Concentrate
% Dilución o Concentrado______________________________________________
EPA Signal Word(s)/Palabra(s) de Advertencia EPA:

Danger ☠ Poison             Danger     l        Warning                   l Caution
Personal Protective Equipment
Equipo de Protección Personal__________________________________________
Restricted Entry Interval
Intervalo de Entrada Restringida_____________________________  Hours/Horas
Preharvest Interval
Intervalo de Pre‐Cosecha______________________________________________

Concentrate/Concentrado Dilution/Dilución
MGAP AUDIT INVENTORY
he MGAP Audit Inventory
highlights AMI member farms
that have passed Mushroom
Good Agricultural Practices
(MGAP) audits. The MGAP provides food
safety standards for mushroom farms. This
list is compiled from information supplied
by private, third-party auditing companies
and the U.S. Department of Agriculture
(USDA). Visit www.mgap.org for a complete
list of audited companies. mn
MGAP > JUL. – AUG. 2016
NorthWest Farm, Inc.  7/7/16
Guizzetti Farms, Inc.  7/8/16
C. P. Yeatman & Sons, Inc.  7/13/16
Hopewell Organic Mushrooms, LLC  7/13/16
Greenwood Mushrooms  7/21/16
West Branch Mushroom Farms, Inc.  7/26/16
Phillips Mushroom Farms, LLP  7/28/16
Giorgi Mushroom Farm Co. (Farm 1)  8/3/16
Donna Bella Farms  8/4/16
Dew Fresh, Inc.  8/4/16
Gaspari Farms, Inc.  8/4/16
NEW ASSOCIATE MEMBERS
BANKERS LIFE
Contact: William Yerkes
603 Glen Hope Rd.
Oxford, PA 19363-2297
 william.yerkes@bankerslife.com
 610/888-3307
HEALTHFIRST BENEFITS
Contact: Brendan Kelly
920 Cassatt Rd. • Suite 202
Berwyn, PA 19312-1178
 bkelly@hfben.com  www.hfben.com
 610/727-5201  888/773-1020
SUSSEX LANDSCAPE SUPPLY CO., INC.
Contact: Glenn De Santis
29 Kenyon St.
Clifton, NJ 07013-1717
 glenndesantis@gmail.com
 973/779-8812  201/294-5003
Service Secondary Container Label
You can find the Service Secondary Container label by
visiting our website at http://americanmushroom.org/
wp-content/uploads/2016/06/Service_Sec_Cont_2.pdf
to download a label template. mn
AMIUPDATE
SERVICE SECONDARY CONTAINER LABEL
21

FOOD SAFETY & WORKER SAFETY TRAINING APPS
NOW AVAILABLE TO DOWNLOAD
AMI launched two new sets of training apps to educate and train mushroom farm and packing-
house employees on best practices including food and worker safety programs, in light of new
Food Safety Modernization Act regulations, the OSHA Alliance initiatives and the ever-changing
workforce.
he two sets of interactive apps on food safety and
worker safety are available in English and Spanish.
Employees will take a short quiz at the end of each
app or module to demonstrate their knowledge of key topics.
Each app is available to download for free from Google Play
or the Apple Store to play on your computer, tablet or smart
phone (iOS & Android systems). In addition, the link to the
apps will be available on the American Mushroom Institute
website.
FOOD SAFETY TRAINING APP
The nine food safety training modules in this app in-
clude 1) ABCs of Food Safety; 2)Mushroom Contaminants;
3) Personal Hygiene; 4)Handwashing; 5) Cross-contamina-
tion; and 6) Food Defense. Modules on personal hygiene,
handwashing and cross-contamination include separate
farm and packinghouse modules. The
length of each module is approximately
three to five minutes.
Grants from the USDA/PDA Special-
ty Crop Block Grant and the Mushroom
Council made the development of these new training pro-
grams possible. Food Safety Consulting & Training Solutions,
LLC developed the food safety training apps.
WORKER SAFETY TRAINING APP
This worker safety training app highlights five areas of on-
site hazards including 1) Caught-In Hazards; 2) Struck-By
Hazards; 3) Sprain & Strain Hazards; 4) Fall Hazards; and
5) Electrical Hazards. Each section has a run time of 3-5
minutes. The entire app takes approximately 25 minutes to
complete and includes quiz questions.
AMIUPDATE
MUSHROOM
NEWS22

This app was developed by
Food Safety CTS, Murray Se-
curus, and AgConnect (South-
eastern PA Agriculture Part-
nership of the Chester County
Economic Development Coun-
cil) for the American Mushroom
Institute. mn
WINNERS SELECTED CAC SCHOLARSHIP AWARD
The Community Awareness Committee (CAC) Scholarship awards were presented to several high school and
graduate students in June. Chairman Pete Alonzo and committee members presented $1,000 checks to high
school students from Chester County who were selected for their academic achievement, community service
and an essay on the “Nutritional Benefits of Mushrooms.”
n addition, the Ferranto family, Bella Mushroom
Farm and Buona Foods, Landenberg, PA, awarded
their scholarship to Yulisa Oseguera Lopez, a gradu-
ate of Kennett High School. The award is given in honor of
their son Rob, who died of cancer in December 2010. The
annual Robert A. Ferranto Jr. Scholarship award was given to
Yulisa for her high recommendations from her teachers. She
will attend Indiana University of Pennsylvania this fall.
The CAC Committee raises funds for these scholarships
through the annual golf tournament. mn
Jesus Garcia Lopez Lenda Carrillo Dante Pesce
Left Photo: (L–R) Caroline Daly, Robert Miller, Jessica Simkins,
Yulisa Oseguera Lopez, Michael Williams, Gabriella Hartz.
AMIUPDATE
23

INDUSTRYNEWS
Pennsylvania Department of Agriculture Secretary Russell Redding
and Labor and Industry Secretary Kathy Manderino sat down with
AMI members to discuss issues facing the mushroom farming com-
munity in July. Topics of discussion included workforce needs, worker’s
compensation, grant funding and sales tax exemptions.
“Throughout the entire food and agriculture industry we are facing
a critical shortage in skilled workers,” said Redding. “I commend the
American Mushroom Institute and mushroom growers from across the
commonwealth for their support of and input into these conversations,
as we continue to see the need to invest in human capital.”
Secretary Redding and Secretary Manderino toured Country Fresh
Mushrooms and South Mill Mushroom Sales facilities. “Seeing the tre-
mendous presence of the industry—bustling and thriving—was really
impressive,” said Manderino. “There are career pathways in the mush-
room industry available to those interested in pursuing careers in every-
thing from agriculture to IT, and those options should be considered by
anyone looking for a great job.”
PENNSYLVANIA STATE OFFICIALS VISIT AMI
RICHARD SPEAKS AT 2016 CORNUCOPIA RECEPTION
Pennsylvania agricultural organizations were showcased during
the Cornucopia reception at the Capital Building in Harrisburg,
PA, in April. The event was sponsored by the Pennsylvania State Coun-
cil of Farm Organizations (PSCFO). Gene Richard, AMI member and
President of PSCFO, is pictured at the event with Agriculture Secretary
Russell Redding.
THE MUSHROOM COUNCIL WINS
PRODUCE BUSINESS MARKETING
EXCELLENCE AWARDS
The Produce Business
Marketing Excellence
Award was presented to the
Mushroom Council for their
efforts promoting the Blend
at retail. The partnership with
the Cattlemen’s Beef Board
Beef Checkoff program helped
promote a summer grilling
option while increasing pro-
duce and veal consumption.
MUSHROOM
NEWS24

Premier Mushrooms in Colusa, CA, was featured
on ABC Channel 10 in San Diego highlighting
their Biomass Renewable Energy Facility and the use
of an unusual power source.
At full production, the facility provides nearly
one-third of the farm’s electricity need. The units run primar-
ily on walnut shells because they are readily available, but the
company also has the capability of using other feedstock ma-
terials. The system consists of 3 x 100 KW Biomax gasifica-
tion units sized to produce 2,100,000 kWhs of electricity on
an annual basis.
One of Premier’s Organizational Sustainability Goals
is to source 100% of its electricity from a renewable source
by 2020. Along with the renewable energy, they have pro-
grams in wastewater recovery, energy efficiency, integrated
recycling, and they participate in the annual river clean-up.
PENN STATE DEPARTMENT HEAD MAKES ENDOWMENT PLEDGE
Dr. Carolee Bull, head of the Plant Pathology and Environmental Microbiology Department, and
her husband Jean-Philippe Fillettaz, have made a pledge to match donations up to $25,000 to
support strategic initiatives in the Department of Plant Pathology and Environmental Microbiology
within Penn State’s College of Agricultural Sciences.
The Foundations for Leadership and Innovation Endowment in Plant Pathology seek to develop
undergraduate, graduate and postdoctoral training and research programs to prepare students for
successful careers in entrepreneurship, academia, government and industry and to position depart-
ment faculty and staff as leaders within the college and their disciplines.
“We are all extremely pleased that Dr. Bull has taken the initiative to support this department’s future,” said Richard
Roush, dean of the College of Agricultural Sciences. “We are proud of all that Carolee and her colleagues, students and staff
have achieved over the past year, and the commitment and faith she and Jean-Philippe are showing with this investment.”
The American Mushroom Institute and Mushroom Farmers of PA have made a donation to the Foundation. If you are
interested in contributing to The Foundations for Leadership and Innovation Endowment in Plant Pathology, donations can
be made by a check payable to The Pennsylvania State University, Department of Plant Pathology and Environmental Micro-
biology, online at www.giveto.psu.edu/PPEM (please note “Foundations for Leadership and Innovation Endowment” in the
memo line), or by contacting Carolee Bull at ctb14@psu.edu.
PREMIER MUSHROOMS ENERGY PROGRAM FEATURED ON LOCAL NEWS
For more information on Premier’s sustainability programs,
visit their website at premiermushrooms.com. A video from
ABC 10’s coverage is available at http://www.abc10.com/
news/local/california/harnessing-the-power-of-the-walnut-
shell/285937603.
Pictured at the award’s dinner are (left to right) Tom Tranquillo,
Gaspari Farms; Benito Filippini (representing the winning team -
11 underscore) and David Tranquillo, Giorgi Mushroom Co.
INDUSTRYNEWS
BERKS COUNTY MUSHROOM GROWERS
SCHOLARSHIP FUNDRAISER HELD
In August, the 27th Annual Berks County Mushroom
Scholarship Golf Fundraiser was held in Temple, PA. Pro-
ceeds will benefit 10 graduating seniors in Berks County who
will each receive a $1,000 scholarship to further their educa-
tion in agriculture, science, home economics or food service.
Since 1989, over $200,000 in scholarships have been awarded
to deserving students. This year’s fundraiser was sponsored
by Acadian Peat Moss. mn
25

NASSUPDATE
he 946 million pound crop in 2015-
2016 was valued at $1.19 billion. The
various successes of association and
grower marketing programs have re-
sulted in sales and production growth in all seg-
ments and varieties for both organic and conven-
tionally grown mushrooms, benefiting the entire
fresh mushroom industry.
AGARICUS CROP
This strong demand for the
Agaricus crop resulted in $1.1
billion in sales from more than
922 million pounds sold. Pennsylvania
accounted for 64 percent of the total volume of
sales and second-ranked California contributed 12
percent. Brown mushrooms (Portabella and Cri-
mini varieties) accounted for 165 million pounds,
up 3 percent from last season.
BROWN AGARICUS MUSHROOMS
Brown mushrooms accounted for 18 percent
of the total Agaricus volume sold and 23 percent
of the total Agaricus value. Another record was
set with 90 percent of Agaricus mushrooms going
into the fresh market.
“Mushrooms are being used in more ways,
which is shown in this annual production report,”
said Bev King, communications manager for the
American Mushroom Institute. “Increased de-
mand from retail and foodservice
is reflected in the 19 million
additional pounds (or 2 per-
cent) produced this year. It
marks the third straight year
of growth.”
National Agricultural
Statistics Service
■
US Department
of Agriculture
■
To view the complete
NASS report, visit:
http://www.usda.gov/
nass/PUBS/TODAYRPT/
mush0816.pdf

NASS CROP REPORT CONFIRMS RECORD MUSHROOM DEMAND
Mushroom production growth continues to increase as a result of a strong industry focus on increas-
ing the conversation and promotion around the uses and benefits of adding fresh mushrooms to
the everyday diet for consumers. According to the USDA National Agricultural Statistics Service
(NASS) production report, the value of domestic mushroom production jumped by 2 percent from
last year’s level.
SPECIALTY MUSHROOMS
Production of specialty
mushrooms, including variet-
ies such as shiitake and oyster
mushrooms, grew by 19 per-
cent to 25 million pounds, with
a sales value of $95 million.
ORGANIC MUSHROOMS
Sales of organic mushrooms
continue to rise as the interest
in organic produce grows. While
certified organic mushrooms are only 7 percent
of total mushroom sales, 91.1 million pounds of
certified organic mushrooms were produced last
year, a 49 percent increase from the previous year.
Organic mushroom production costs are 25-30%
higher than conventional. Not all mushrooms
organically produced are sold organically. Due to
market demand approximately 71% of all mush-
rooms grown organically are sold organically al-
lowing for continued growth in the category as
demand increases. Total mushroom sales at retail
grew by over $6.7 million over the 52-week period
ending July 10, 2016. Both conventional and or-
ganic mushrooms saw strong dollar growth na-
tionally, each adding an incremental $34 million
to the category. The increased awareness of fresh
mushroom usage is growing both organic and
conventional mushroom sales at a positive rate.
DOMESTIC PRODUCTION
Domestic production comes from 141 mil-
lion square feet in growing area while supply con-
tinues to try and meet increasing demand. With
tremendous usage of fresh mushrooms around
the busy holiday season, supply is always tight
and the same is expected for the upcoming 2016
holiday season.
MUSHROOM
NEWS26

NASSUPDATE
WORKFORCE SHORTAGE
Labor availability and increased costs
are driving forces in managing productiv-
ity. Like other agricultural sectors, a short-
age of workers has resulted in unharvest-
ed mushroom crops.
THE BLEND
The Blend continues to
be the biggest trend in the
mushroom industry. As con-
sumers continuously seek out
healthier, more plant-based but
convenient options, the Blend
continues to grow in popularity
and consumption. Chefs, the
initial adopters of the Blend,
are continuing to see the sus-
tainability and flavor benefits
of offering the Blend, with
menu mentions continuing to
increase each year. Forecasts
are for the Blend to continue to
grow in popularity, propelling
fresh mushroom sales growth.
The consumer is generally be-
coming more adventurous with
their cuisine choices; and since
mushrooms fit into virtually
every cuisine, they are an easy
choice to add to the menu or the shopping cart. “We are see-
ing a huge response to the Blend marketing program through
growing awareness and sales in all categories,” said Bart Mi-
nor, Mushroom Council President “Customers are reading
about the benefits of the Blend in the media and enjoying the
Blend at schools and restaurants. Soon they will be coming
into the grocery store more interested in adding mushrooms
to their weekly meal plan.”
RETAIL SALES
Retail sales data
back up the NASS
report findings. The
mushroom dollars are
strong and growing in
all regions. For a 52-
week period ending
The Blend: Meat, Meet
Visit www.mushroominfo.com for the latest news,
recipes and blog posts from the Mushroom Council.
30%
MUSHROOMS
70%+
MUSHROOMS
100% MUSHROOMS
Mushrooms
Adjusting the consistency of The Blend
40%
MUSHROOMS
Lighten up classic meat
dishes by blending
mushrooms with meat,
reducing calories, fat,
sodium and cholesterol.
A 30/70
mushroom-meat
blend is the perfect
consistency for
burgers, meatballs
and meatloaf.
For ground meat dishes
such as sloppy joes,
tacos and burritos, try a
40/60 mushroom-meat
blend.
From chilis to sauces,
a 70/30 mushroom-
meat blend provides
the perfect base for
hearty one-pot meals.
All mushrooms and no
meat make for rich and
satisfying dishes like
Bolognese.
June 12, 2016, the total U.S. dollar sales grew 6.6 percent,
with total mushroom volume increasing by 4.1 percent. Total
mushrooms sales grew by over $72 million compared to prior
year to exceed $1.1 billion in retail dollar sales, according to
IRI/Freshlook Marketing. Fresh mushroom sales continue to
outpace total produce sales growth in retail sales for the same
52-week period.
WHITE MUSHROOMS
The White segment saw
strong dollar growth with an
increase of 5.9 percent. The total
volume in pounds of White mush-
rooms increased 3.3 percent while Browns
grew 4.4 percent. Brown mushroom dollar sales grew 6.6 per-
cent, driven by Crimini (up 7.6%), a $17.7 million increase.
The USDA NASS provides an annual report on domes-
tic mushroom production, which was released on August 19,
2016. The report covers all domestic production of mush-
rooms from July 1, 2015 to June 31, 2016. To view the com-
plete NASS report, visit: http://www.usda.gov/nass/PUBS/
TODAYRPT/mush0816.pdf. mn
27

2017
OCT. 13 –16
AMGA 2016 Australian Conference | Mildura, Australia
http://www.amgaconference.com.au
NOV. 30 – DEC. 2
2016 Ag Labor Forum | Las Vegas, NV
http://ncaeonline.org/register
JUNE 21–23
24th NAMC | Quebec City, Canada
www.mushroomconference.org
Acadian Peat Moss: 13
AirMaster: 8
Allied Hydraulic Service Co.: 28
All Seasons Products, Inc.: 27
Amycel/SpawnMate: Back Cover & Flash
Bell's Welding & Mech. Repair: 13
Bentley Truck Service: Inside Back Cover
Dalsem Mushroom Projects BV: 3
Double T. Equipment Ltd.: 9
GP Gypsum: 9
Goodwin’s Refrigeration: 16
Hi-Tech Peat Moss, Inc.: 5
Hoober: 6
Innovative Financial Services: 5
Lambert Spawn: 14 – 15
JF McKenna, Ltd.: 22
Mid Atlantic Farm Credit: 7
Mushroom Central: 11
Mushroom Supply & Services: 18
Penn Jersey: 19
Ransom Cat: 12
Rubcoat: 10
Stateline Truck & Trailer: 24
Stengel Welding, Inc.: 28
Sylvan Spawn: Inside Cover
USA Gypsum: 17
H.L. Yerkes & Sons: 23
Advertisers’ Index
CLASSIFIEDS
2016 UPCOMING EVENTS
HELP WANTED
Ostrom Mushroom Farms in the Pacific Northwest is looking for a
Senior Grower with PHI experience in bunkers and PHII/III experi-
ence in tunnels. In addition, he/she should have at least 10 years
of verifiable experience in growing, preferably on aluminum shelf
systems. We seek an individual with strong leadership, manage-
ment and personnel development/teaching skills as well as the
ability to implement the goals set forth by the Company. We offer a
competitive salary and a generous benefit package. All interested
and qualified applicants should forward a letter of interest and a
resume to jgordon@ostromfarms.com.
HELP WANTED:
Giorgi Mushroom Company, a large, integrated farm in Berks
County, PA, with Phase I bunkers and Phase II tunnels, is seeking
applicants for grower and management positions. Ideal candidates
would have both growing experience and a strong management
background. We offer competitive salaries and a comprehensive
benefits package. Applicants may forward a letter of interest
and resume to David Carroll, Giorgi Mushroom Co., P.O. Box 96,
Temple, PA 19560 or e-mail them to dcarroll@giorgimush.com
HELP WANTED
Large, U.S. mushroom farm looking for experienced composter.
Ideal candidate would have experience with both bunker and
conventional composting, raw material purchasing, formulating,
composting equipment and managing employees. They would
have a proven track record in making productive mushroom
compost. We offer competitive salaries and a comprehensive
benefits package. Apply in confidence to: Mushroom News,
Help Wanted, 1284 Gap Newport Pike, Avondale, PA 19311.
ESTABLISHED 1986
Repair and replacement of
hydraulic components,
specializing in
automatic turners and
compost equipment.
105 North Broad St. • Hellam, PA 17406
717/755-1942 • sales@alliedhydraulic.com
MUSHROOM
NEWS28

MUSHROOM
NEWS FLASH
OCTOBER
2016
Jun 2016 2016 YTD Jun 2015 2015 YTD
kilograms kilograms kilograms kilograms
Fresh, Agaricus 3,719,302 23,547,218 3,547,666 20,285,917
Fresh, NESOI* 826,618 4,873,276 758,677 4,656,408
Whole < 225g 56,355 238,050 113,942 386,909
Sliced < 225g 412,635 1,808,514 318,695 2,316,951
NESOI* < 225g 826,216 6,179,440 567,789 6,665,055
Whole > 225g 533,603 1,046,137 83,403 560,916
Sliced > 225g 424,887 2,717,849 423,526 2,114,395
NESOI* > 225g 1,753,160 9,194,328 1,665,195 7,894,137
Total Classified by Container Weight:
< 225g 1,295,206 8,226,004 1,000,426 9,368,915
225g 2,711,650 12,958,314 2,172,124 10,569,448
Total by Container Weight: 4,006,856 21,184,318 3,172,550 19,938,363
* Not Elsewhere Specified or Indicated
MUSHROOM IMPORT REPORT COMPILED FROM DEPARTMENT OF COMMERCE
TRADE DATA SERVICES WASHINGTON, D.C. – REPORTING MONTH JUNE 2016
OSTROM MUSHROOM FARM
SPONSORS PACIFIC NORTHWEST
MUSHROOM FESTIVAL
PRODUCE BUSINESS
HONORS MATAR
WITH 40 UNDER
FORTY AWARD
In July, Ostrom Mushroom Farms sponsored the Pacific
Northwest Mushroom Festival in Lacey, WA, for the
eighth consecutive year. More than 8,000 people came for
the family entertainment and to raise money for local youth
programs and scholarships. The annual event featured a 5K
Glow Run, mushroom tasting event, beer and wine tent,
and cooking demonstrations from local chefs and cooking
schools. This year’s educational talks included writer Lang-
don Cook and Dr. Skye Weintraub, mushroom clubs and
growers. There were plenty of activities for everyone, includ-
ing a mushroom hunt for the kids and a rare opportunity
for the public to tour Ostrom Mushroom Farms. nf
Laura Matar, Chief Operating
Officer for Country Fresh Mush-
room Co. in Toughkenamon, PA, was
honored with the 2016 Produce
Business 40 Under Forty Award. This
award is among the most prestigious
honors in the produce industry recog-
nizing top young leaders. Every winner
must be nominated by a peer in the
industry, and the criteria for selecting
the winner is based on professional
accomplishments, demonstrated
leadership and industry and
community contributions. nf

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