1. Introduction to agaricus mushrooms
Agaricus blazei murrill, also known as Brazil mushroom, pasteurized mushroom, small pine mushroom, etc., is a precious edible mushroom. It is rich in nutrients and medicinal ingredients, and is widely regarded as an effective food for boosting immunity and preventing cancer. Agaricus mushroom originated in Brazil in South America and is a local wild edible mushroom that has been widely cultivated and eaten in China, Japan, South Korea and other countries in recent years.
2. Agaricus mushroom cultivation technology
1.Cultivation material formulation.
The cultivation material of agaricus can be adapted to local conditions, but it generally requires the use of rich organic matter, such as straw, wheat straw, cow dung, etc. Here are a few commonly used recipes:
1) 100 kg of straw, wheat straw and cow dung, 1 kg of urea, 2 kg of lime, and an appropriate amount of water.
2) 400 kg of cottonseed husk, 200 kg of wheat bran, 20 kg of lime, appropriate amount of water.
3) 400 kg of corn cob, 100 kg of cow dung, 100 kg of bran, 15 kg of lime, 10 kg of gypsum, 20 kg of superphosphate, appropriate amount of water.
2.Cultivation management.
1) Fermentation: Pile the cultivation material into a width of 15-2 meters, 1-1 high5 m trapezoidal pile, covered with film fermentation for 20-30 days. When the material temperature reaches more than 65, turn the pile, a total of 3-4 times.
2) Sowing: Spread the fermented cultivation material on the mushroom bed, about 15-20 cm thick. Then spread the fungus evenly on the material surface and make a tic-tac-toe shape with an iron hook. After sowing, cover with a film to keep warm and moisturize.
3) Mushroom management: Under suitable temperature and humidity conditions, mushrooms generally begin to emerge 10-15 days after sowing. When the mushrooms grow to a certain extent, they should be picked in time. Clean up the residue on the mushroom bed in time after harvesting, and spray the appropriate amount of water to maintain humidity.
3.Pest and disease control.
The control of diseases and pests of agaricus mushroom mainly adopts a prevention-oriented approach. During the cultivation process, the mushroom room should be kept clean and hygienic, regularly disinfected, and the temperature and humidity should be controlled. Once pests and diseases are found, the following measures can be taken:
1) Use lime powder, sulfur powder and other disinfectants to disinfect the mushroom room.
2) Remove residues and diseased mushrooms in time to prevent the spread of diseases.
3) Use biological control agents for control, such as using yeast, lactic acid bacteria and other microbial preparations to inhibit the growth of pathogenic bacteria.
3. Processing and sales of agaricus mushrooms
Agaricus mushrooms can be eaten fresh or processed into dried or canned products. The processing method can be determined according to market demand and processing conditions. In terms of sales, agaricus mushrooms can be sold through channels such as farmers' markets, supermarkets, restaurants, etc. In order to improve the added value and market competitiveness of the product, agaricus can also be further processed, such as condiments, health products, etc. At the same time, it is also possible to develop related products of agaricus mushrooms, such as agaricus wine, agaricus paste, etc.
Fourth, the analysis of economic benefits and social benefits
The cultivation of agaricus mushroom has high economic and social benefits. First of all, agaricus is a nutritious and health-care food, and the market demand is large, **high. Secondly, the cultivation of agaricus mushroom can make full use of agricultural waste and enrich rural labor resources, and improve the income level and quality of life of farmers. In addition, the cultivation of agaricus mushrooms can also lead to the development of related industries, such as transportation and processing industries. At the same time, it is also conducive to the improvement of the ecological environment and the sustainable development of agriculture.