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Except for the Cordyceps, the Poria Cocos and the CHAGA, we grow all our mushrooms in Limeshain in BIO quality. These are a total of 11 different mushroom varieties.
With rare exceptions, we no longer cultivate mushrooms on our farm. In the meantime, we have specialised in the cultivation of vital mushrooms. We buy the mushrooms in our farm shop from another grower from German production.
We basically grow in 3 different ways: - Cultivation on organic wood substrate - Cultivation on organic mushroom compost
We usually buy mushroom spawn to grow organic mushrooms. The cultivation of mushroom spawn is a very costly process. We want to spend our resources and energy on growing mushrooms for our customers.
No. We usually buy in the spawn of individual ("purebred") mushrooms. We do not experiment with the mushroom varieties, but only use naturally developing and evolving varieties.
- We first buy the ingredients for the nutrient substrate of our mushrooms. This is mainly untreated wood. - We mix the untreated wood with the other organic ingredients and sterilise the mixture at very high temperatures with steam so that unwanted germs that could inhibit the growth of the mushroom die. The sterilisation takes place in a so-called sterilisation mixer. - After a cooling phase, we fill the substrate into a food-safe plastic bag. Immediately afterwards, we put a certain amount of the so-called mushroom spawn (seeds) into our bags and seal these bags airtight. - These bags are then placed in a sterile and climate-controlled room for several weeks (depending on the type of fungus). Here, the fungus has to grow through the entire substrate. For this reason, we also call this phase the growing-through phase. After the fungus has grown through the substrate (visual control), we take the bags out of the grow-through room and place them in the harvest rooms. - In the harvesting rooms, our employees slit smaller openings in the bags. The harvesting rooms are computer-controlled. This means that the fresh air supply, air humidity, CO2 content in the air and the air and substrate temperature are controlled depending on the mushroom variety. In this way we create individually optimal conditions for each mushroom variety. - When the fruiting bodies have grown out of the bags and reached the optimal size, they are carefully harvested by hand by our employees.
- We grow two of our mushroom fruiting bodies on an organic compost, as they grow best there. These are the Coprinus and the Agaricus Blazei Murill (ABM). - These mushrooms are not typical "wood mushrooms", but thrive particularly well on BIO compost. - We receive the organic compost from a German organic compost company. - In our company, the compost is filled into special plastic containers. - At the same time, the mushroom spawn (seeds) are also put into the containers. - The containers are then transported to harvesting areas. - There, the fungus grows through the compost in certain computer-controlled climatic conditions. - When the compost has completely grown through, we cover the compost with so-called "cover soil" in a further work step. This is a special soil that is suitable for organic production. - The fruiting bodies then grow through the covering soil in the following period. After a few weeks, the harvest is done by hand in several harvesting waves by our employees.
Specially filtered water. After that, the water is sterile.
The fruiting body is the part of the mushroom that is visible above the culture medium, which everyone knows. I.e. the fruit that grows upwards and can be harvested later. The mycelium, on the other hand, is the part of the mushroom that lies underground in wild mushrooms and cannot be seen. Untechnically speaking, the mycelium is the "root" of the mushroom.
- We only use wood chips that have been approved for organic production. These are not treated with pesticides or other chemicals after cutting. - As a matter of principle, trees do not bind heavy metals in the wood, so that none of them can get into the fruiting body of the fungus. Nevertheless, we always have our wood tested for residues and heavy metals by a certified laboratory. - Not all mushrooms can be grown on straw. With the exception of Coprinus and ABM, all other mushrooms are wood mushrooms.
The temperature of the rooms must be kept below 30°C so that the fungi can grow ideally. This means that the temperature is too low to operate a heat exchanger system efficiently.
The mushrooms need special climatic conditions to grow. These are sometimes difficult to simulate at home. Fruiting bodies are only formed when the fungus is shocked or spreads via the spores.
- We have built 12 new harvesting rooms. These can all be controlled individually with a computer. We can control the amount of air, the humidity, the CO2 content and the temperature of the air and the substrate in the rooms. The air supply to these rooms and the air exhaust is filtered. This allows us to create optimal growing conditions for each mushroom species in an otherwise sterile environment. - We have built a new grow-through room. This room is climate controlled and sterile. Here our mushrooms can grow through in an optimal and germ-free environment. - We have built a new area for capsule filling. The capsule filling area is also hermetically sealed and sterile. We have also purchased new modern encapsulation machines so that our staff can effectively and cleanly fill the mushroom powder. - We have built a completely new and unique drying room with specially developed technology. We have worked together with local companies. The drying room and the drying concept are unique and specially developed for our needs, so that we can dry very quickly and gently at a maximum of 32 degrees. With this method, we extract the water from the mushrooms in a very short time without affecting the ingredients through high temperatures. - We have built a completely new grinding area and added a modern mill with water cooling. The room is separated from the other production areas. The employees can grind and pack the dried mushrooms in a sterile environment. The mill is water-cooled. This ensures that the mushrooms are not heated during the grinding process and that the ingredients are not affected.
- The European seal with the stars is obligatory according to the EU Organic Regulation. It must be displayed on organic products. - The German seal can only be displayed after special registration in Germany.
We grow the vast majority of our mushrooms here in Germany in organic quality. Only the cordyceps is regularly imported from the USA. - If the goods come exclusively from our farm, they are labelled "German Agriculture". - If the goods are a mixture of our own products and imported from the USA, they are labelled "EU/non-EU agriculture". - If the goods originate exclusively from the USA, they are labelled "Non-EU Agriculture". Translated with www.DeepL.com/Translator (free version)
Our organic inspection body is ABCERT. The control number is DE-ÖKO-006. More information can be obtained at http://www.abcert.de.
Our woodchips are certified. This means that our wood is not treated after it has been cut. This is the prerequisite for BIO certification.
- Because it is the only one that can be watered again after the harvest and that absorbs the water. All the others do not allow for subsequent watering. - Besides, we only harvest one crop wave and then dispose of the substrate
There are both methods, depending on the variety. Both are done by hand by our staff.
Yes, with reishi we collect the spores separately and mix them back into the powder afterwards to have more spores in the powder. - As we only harvest all mushrooms when they are ripe (shed spores), these mushrooms contain the spores they have produced in the powder - Although the percentage of spores in the individual capsules varies from variety to variety, it is always the same in the individual varieties
Approx. 5-10% are disposed of before harvesting (failure)
Between 6.3 and 7
- Because there is no water left and the fungus has eaten up most of the nutrients. - We hand over the "used" organic substrate to a local organic farmer. The substrate is an excellent fertiliser in organic farming and is readily accepted.
- Infested blocks are disposed of immediately so that other blocks are not infested. - It can happen that mould gets into the bags through leaking welds. There it can sometimes prevail against the spawn of our (desired) fungus.
- It is a natural product. Colour and other optical changes are quite possible. Sometimes the same mushroom variety has a lighter and sometimes a darker colouring. We cannot influence this in every case. - But you can be sure that it is always the same mushroom variety and that the ingredients are provided in sufficient quantities. - Based on the "multiple eyes principle", it is guaranteed that we always process the right mushroom and label (mark) it accordingly.
- Here, too, it should be noted that it is a natural product. The growth of the fungi depends on many factors. We influence factors such as humidity, etc. However, we cannot guarantee absolutely identical conditions for every production. - However, you can be sure that it is always the same mushroom variety and that the ingredients are provided in sufficient quantities. - We assure you of flawless goods by setting the highest standards of hygiene in production. - In addition, we also have our mushroom powder regularly tested by a renowned laboratory.
We are an organic farm and therefore adhere to the prescribed standards. Our production is therefore free of any pesticides or fertilisers.
- Yes, pests are unavoidable in mushroom cultivation. - In particular, we have to control flies that can nest in the substrate. We do this with products that are approved in organic farming (according to the EU organic regulation), such as fly traps. - We do not use any insecticides or pesticides.
- Our employees are regularly trained to comply with hygiene regulations and are constantly monitored. - We have developed and established our own HACCP concept (Hazard Analysis and Critical Control Points) in our company. We have analysed critical points with this and are constantly working to eliminate potential problems from the outset.
- Yes, we have our products (both the end products and the ingredients for our substrate) regularly tested by the renowned German laboratory AGROLAB. - These tests are voluntary. We want to make sure that we pass on products without hesitation to our customers. - In addition, we are also regularly tested by the local food authorities. They also regularly take samples of our products and test them in their own laboratories.
The drying method and equipment are unique and specifically designed to dry our mushrooms quickly, cleanly, effectively and at a maximum of 32 degrees. With this drying method, we avoid heating up the product. Thus, important ingredients remain contained. We only remove the water contained in the product without affecting other components.
As a general rule of thumb, one can assume that mushrooms consist of 80-90% water.
- We grind the mushrooms with a special mill that grinds the powder to approx. 0.8 mm small particles. - We make sure that the mushrooms do not get too hot in the mill. - The grinding mechanism in the mill is water-cooled. This ensures that the ingredients of the mushroom powder are not destroyed by heat.
We mix the two powders differently depending on the mushroom variety. This depends on the ingredients of the individual mushroom varieties. We do not want to give exact details, as it is a trade secret (our own recipe).
- Years of experience have taught us that the capsules contain the right amount. - Dosage is a matter that depends on the individual. While some people only take half a capsule or a mixture, others take 2 capsules 3 times a day. In general, however, the response to 3×1 is very positive.
Max. 32 degrees, as the grinder is cooled.
As fine as possible so that the temperature of 32 degrees is not exceeded. Up to the diameter of 0.8 mm. The fruit bodies cannot be ground as fine as flour.
- This depends on how often compaction is needed until the capsules are filled. - The employees in the filling department have many years of experience with the individual mushroom varieties and can determine when the capsules are full. - Since it is a natural product, the powder does not always trickle evenly into the capsules. The structure of the powder is subject to fluctuations, which means that individual batches have to be compacted more often.
- Loose powder has the disadvantage that it would then have to be dosed by the customer with a gold scale. The capsule is a dosing aid and we thus ensure that the customer always takes a consistent amount. - Dosing via a spoon or similar is unfortunately not possible due to the highly varying structure of the mushroom powders. - Taking the powder with a spoon could contaminate it. Capsules are therefore more hygienic.
The amount lost is very small. The extracted powder is disposed of.
- Fresh mushrooms are difficult to compare with our capsules. Our mushrooms are processed directly after harvesting. A fresh mushroom may have been in transit for several days to weeks before it finally reaches the customer. Even if the customer receives the mushroom relatively fresh, it is possible that the mushroom was harvested immature and thus the spores are not yet or only partially formed.
Except for the product with green-lipped mussels, all our products are vegan. When processing the green-lipped mussels, we make sure that they do not come into contact with other products.
- We do not add any other substances (preservatives, flavour enhancers, etc.) to our mushroom powder products.
No, all our products are lactose-free.
No all products are free of binding agents and preservatives. Also the capsules.
We use cellulose capsules (more precisely: hydroxypropylmethylcellulose). These capsules are purely vegetable and approved for organic production.
In general, carbonic acid acidifies the body. Therefore, it is generally better to drink still water.
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