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Russia’s mushroom production increased by 80.2% in 2020

Russia’s mushroom production increased by 80.2% in 2020 - Source: Flickr

Public domain (Source: Flickr)

 

Cultivated mushroom production in Russia has been growing steadily in recent years. Production increased by 80.2% to 86,300 tons in 2020. This is nine times higher than in 2016 (9,700 tons). 

Preferential short-term and investment loans are the key state support measures for mushroom producers. According to Mikhail Glushkov, director of the National Union of Fruit and Vegetable Producers, production optimisation will enhance industry development.

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Nature Green offers organic Shiitake mushrooms

Nature Green offers organic Shiitake mushrooms
© Nature Green

 

Nature Green is growing premium-quality organic Shiitake mushrooms. “We make our own first-class substrate in house to keep a consistently high-quality harvest. To do this, we use the best organic raw materials, advanced techniques and cutting-edge equipment in our facility,” said sales manager Peter Sutherland. All of the firm’s production is certified with Organic Standards & Global G.A.P., ISO 22000:2005 and 9001:2015. Nature Green is located in Uzhhorod, on Ukraine´s western borders with Hungary, Slovakia and Poland. This strategic location allows Nature Green to make efficient fresh deliveries to any European country within 2 to 4 days.

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Mushroom companies seeking innovation

Edward Vonk on Banken Champignons Group stand at Fruit Logistica 2020 // © Eurofresh Distribution

 

The Western European market is eating less meat and vegan options are gaining traction. With this, the interest in mushrooms as protein-rich alternatives is also growing.  Banken Champignons, a proud Dutch mushroom specialist, is continuously pushing new ways to prepare mushrooms, working together with Westland Mushrooms to release innovative products such as cordyceps and pulled mushrooms.

 

cordyceps Mushroom - credit. Banken Champignons Group

© Banken Champignons Group

 

Under the same holding company as Banken Champignons Group, Banken Champignons is working together with Westland Mushrooms to launch cordyceps, its latest cultivations in the line of exotic mushrooms. Westland is a specialist in exotic mushrooms with its main market in the food service industry, while Banken Champignons is focused on the consumer and retail market as well as the food service industry. These innovative products have been launched in Spain and in Western Europe.

Made from smoked oyster mushrooms, pulled mushrooms are able to mimic the look and taste of pulled pork. The product was first launched in Western Europe and the Scandinavian region in January 2020. “Pulled Mushrooms are one of the many innovative products offered by our company. Our goal is to make preparations faster and easier for our consumers,” said Edward Vonk, marketing manager of Banken Champignons.

Pulled Mushroom - credit. Banken Champignons Group

© Banken Champignons Group

The growing concern for the environment now puts sustainability at the forefront of business initiatives and Banken Champignons sees sustainability in product packaging as a priority. As such, the company has developed new packaging made of cardboard which, in time, will replace plastic for all its retail goods.

Established in 1955 in the Netherlands, Banken Champignons Group extends its passion for mushrooms to consumers through innovative and exotic options. The company specialises in sourcing, producing, and packing a wide variety of mushrooms, and selling ready-to-eat options for consumers, such as the meal kits introduced in 2015 which contain mushroom varieties for different types of cooking /dishes. ‘The mushrooms to combine’ kits, which include Mushrooms for Pasta and Mushrooms for Meat versions, are aimed at introducing consumers to the various mushroom varieties and providing guidance in the preparation.

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Mushroom production in Russia has been growing steadily

Mushroom production has been growing dynamically in Russia, informs Interagro Company basing on its industry and market researches. Thus, mushroom production has doubled during last two years, reaching 20,000 tons by the end of 2017. The experts believe this figure will double again by the end of 2018.

Product embargo introduced by Russia in 2014 became the key factor influencing the development of the industry. Since then, several modern full-cycle mushroom complexes have been being built. The leaders of the industry are Green Line and Russian Mushroom in Krasnodar and Agrogrib in Tula regions. Estimated aggregate production of Russian growers might be 55,000 tons in 2018.

The Ministry of Agriculture is going to invest more than 50 million euro into various projects for modernization of old complexes and building of new ones. However, there are some impediments for the implementation of those projects, believes Andrey Funk, head of mushroom sector of Interagro; some of them are lack of up-to-date technologies and shortage of domestic specialists. Currently Polish specialists have been sharing their experience and teaching Russian staff.

Iteragro is a developer of special agricultural projects in Russia. http://interagro.info/

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Tesco introduces cauliflower & mushroom ‘steaks’

Cauliflower steaks and portobello mushroom burgers are already very popular in trendy restaurants around the country and in recipes from celebrity chefs such as Jamie Oliver but this is the first time they’ve ever been available in high street supermarkets.

In a nod to vegetarians who feel an afterthought at BBQs, UK supermarket chain Tesco this week launched a new prepared vegetables BBQ range featuring cauliflower steaks and Portobello mushroom steaks.

The cauliflower steaks come with a zingy lemon and garlic drizzle, while the portobello mushrooms come with a peppercorn sauce. They are joined in the new line – items in which will cost £2 each – by Halloumi Kebabs and Mega Potato Wedges.

Tesco food developer Alison Stokes said the steaks will be a delicious option not only for vegetarians but also meat eaters.  

“Cauliflower steaks and portobello mushroom burgers are already very popular in trendy restaurants around the country and in recipes from celebrity chefs such as Jamie Oliver but this is the first time they’ve ever been available in high street supermarkets,” she said.

In a press release, Tesco said cauliflower has become one of the food trends of the past few years thanks to the huge trend for spiralising vegetables as a low carb alternative to rice and couscous. By cutting the cauliflower into steak sized chunks and pan frying it, an amazing meaty caramelised flavour develops, it said.

Portobello mushrooms are equally delicious and filling, as well as low in calories, fat-free, cholesterol-free and very low in sodium. “Adding mushrooms to vegetarian meals add a meaty texture, savory flavour and deliciousness,” Tesco said.

The launch comes at a time when demand for vegetarian food is on the rise. In the last year the supermarket has seen sales for chilled vegetarian ready meals soar by nearly 20%, it said.