Oyster Mushrooms

Oyster mushrooms (Pleurotus species) are a good choice for beginning mushroom cultivators because they are easier to grow than many of the other species, and they can be grown on a small scale with a moderate initial investment. Although commonly grown on sterile straw from wheat or rice, they will also grow on a wide variety of high-cellulose waste materials. Some of these materials do not require sterilization, only pasteurization, which is less expensive. Another advantage of growing oyster mushrooms is that a high percentage of the substrate converts to fruiting bodies, increasing the potential profitability.

Oyster mushrooms can become an integral part of a sustainable agriculture system. Many types of organic wastes from crop production or the food processing industry can be used to support oyster mushroom production.

Although there are no books devoted entirely to oyster mushroom production, Stamets' books provide basic information. Research on using various agricultural and forest wastes as substrates is reported in the recently published Mushroom Biology and Mushroom Products, edited by D.J. Royse. Peter Oei documents a number of commercial production systems for some strains grown in developing countries.

There are an increasing number of Web sites devoted to oyster mushroom production. Lawrence Weingarten describes his production process on his Web site, complete with photos at
http://www.mycowest.org/cult/i-grow/i-grow-1.htm.

A Canadian Web site also offers additional advice:
Oyster Mushroom Cultivation (Site http://www.gov.ns.ca/nsaf/elibrary/archive/hort/vegetables/pihve94-03.htm no longer active.)

The MushWorld Web site, contains excellent technical information about growing oyster mushrooms. The site requires registration, but it is free.

Oyster mushroom cultivation has one significant drawback: some people are allergic to the spores. In these cases, air-cleaning equipment or respirators are necessary in order to safely work in the production facility.

The consumer market for oyster mushrooms is being developed by the larger mushroom companies as they diversify their operations. However, because of the short shelf life of many oyster mushroom varieties, this species may offer a special advantage to the local grower who markets directly and can consistently deliver a fresh, high-quality product.