Summer 2015

AMGA SUMMER 2015

JOURNAL

Mushrooms deliver essential
vitamins and minerals to get

everyone’s party started

Australian Mushroom Growers A AMGA SUMMER 2015
ssociation

Marketing Snapshot 4

by Monique Emmi

THE AMGA JOURNAL 6
is a publication of the Australian Minimal Investment –Maximum Opportunity
Mushroom Growers Association Ltd.
by Chris Rowley
PO Box 6064
BAULKHAM HILLS BC NSW 2153 Spreading the Word Through Social Media 10

Unit 58 By Chris Rowley
Quantum Corporate Park
The Power of the Web 12
5 Gladstone Road
CASTLE HILL NSW 2154 By Chris Rowley

EDITORIAL CONSULTANTS F arewell Function for Sherilyn LeFeuvre 14
Judy Allan (02) 6767 1057
Divided attention: a false competency 20
LAYOUT & PRINTING
Edwards Printing by David Hanlon

13 Lockheed Street, Tamworth NSW 2340
Ph: (02) 6765 7788 Controlling Environmental Factors in Mushroom Growing 22

PUBLICATION DATES by David Beyer and John Pecchia
Autumn, Winter, Spring, Summer.
Interview with AMGA GM Greg Seymour talking 26
COPY DEADLINE about the Disease Diagnostic Project
Six weeks prior to the cover date. By Chris Rowley

SUBSCRIPTIONS Mushroom Week in Holland May 29 - June 3 2016 32
Annual subscription rates including postage:
Australia and New Zealand: AU$225 incl GST

Overseas airmail: AU$240 Pest and Disease Management Service Column 34
Overseas subscriptions should be paid by credit card Containment Strategies for Dry Bubble

or by bank draft in Australian dollars, by Warwick Gill and Judy Allan
payable at an Australian bank.
42
LETTERS TO THE EDITOR General Manager’s Column
THE AMGA JOURNAL welcomes letters to the editor from its
readers on subjects of interest to the mushroom industry. by Greg Seymour
All contributions must bear the writer’s signature and
address and should be sent to: Letters to the Editor, AMGA, Chairman’s Report 45
Locked Bag 3, Windsor, NSW 2756. by Kevin Tolson

EDITORIAL POLICY A D V E R T I S I N G R AT E S
The opinions expressed by contributors and advertisers are (GST INCL.)
their own and do not necessarily represent the views of the
AMGA. The Association welcomes advertising within the AMGA Journal, and
outlined below are the current advertising rates. The advertisement
No responsibility will be accepted for any statements made sizes range from a 1/4 page booking up to a fullpage booking.
or views expressed in this journal, or for any advertisements Advertisers are urged to book in advance, approximately six weeks
included. prior to the publication date. For further information please contact

The AMGA reserves the right to edit, rewrite, withhold or the Editor at the AMGA office on: Phone: (02) 4577 6877
reject all material whether it be editorial, advertising copy
or advertorial. If editorial changes are made, the Editor will Fax: (02) 4577 5830 or email: [email protected]
contact the author before publication for approval.
SIZE 4 COL
Manuscripts, correspondence, requests for memberships,
subscriptions and change of address should be sent to the Full Page $900.00
AMGA address above. All material is copyright to AMGA.
Articles in their entirety or any portion thereof published
herein shall not be reproduced in any other publications
without written permission of the AMGA.

ADVERTORIAL POLICY
The AMGA will generally publish advertorial if the material
is accompanied with a paid advertisement. If an article is
submitted as editorial, but which is clearly advertising a
company’s products and the like, it will be treated as an
advertisement and the contributor will be contacted to
request that he/she pays for advertising space or rewrites
the article.

This project has been funded with funds from
the mushroom industry levy and matched funds

from the Australian Government.

1/2 Page $700.00

1/4 Page $350.00

Business Card $200.00

4 issue discount = 25%

2 powerofmushrooms.com.au

AMGA SUMMER 2015

If there was ever an issue to read from cover to cover to try and get a feel
with what is happening in the industry then this is the one.

Monique Emmi and Chris Rowley have summarized recent efforts and
initiatives in marketing and promotion.

The new operating climate for the AMGA is slowly starting to emerge and
the current AMGA Chairman Kevin Tolson has tried to be as thorough as
possible with his update. Definitely a ‘must read’.

An interview with AMGA General Manager Greg Seymour about the Disease Diagnostic project contextualizes
this project to industry trends and developments. In this fast moving world it’s hard to keep abreast with
this week developments, let alone looking years into the future, but looking to the future is a necessity
not an option.

The very specific content in the Pest and Disease Management column about Disease Containment has
come about through the activity of Warwick Gill and Judy Allan in the Disease Diagnostic project and
provides focused technical and practical information about farm hygiene for farms to consider.

2015 is moving quickly to the end and I’d like to take this opportunity to wish all readers of the AMGA
Journal and contributors to the Journal through articles and advertising, a very happy festive season and a
pleasant and successful new year.

Judy Allan - Editor

Mushroom Growers As
AMGA BOARD Australian sociation

2015-2016& COMMITTEES

AMGA Board

Kevin Tolson Nic Femia
(Chairman & NSW (SA Director)

State Director)

David Tolson Troy Marland
(Vice Chairman & Ordinary (Queensland State Director)

Director) Phil Rogers
(Ordinary Director)
Mick Surridge
(Vice Chairman & Victorian Tim Adlinglon
(Ordinary Director)
Director)

Geoff Martin
(Treasurer and Ordinary

Director)

powerofmushrooms.com.au 3

Mushrooms – Marketing snapshot

by Monique Emmi, Marketing Manager, Horticulture Innovation Australia Ltd

Blending is trending...

Blending with mushrooms fin posters are now installed in the mushroom section of 231
Woolworth’s stores across the country while the in-store demonstrations continue to roll out.
The campaign introduces consumers to the concept of blending and shows them how to blend
mushrooms into Thai mushroom & chicken meatballs that all the family will love. The feedback
is just fantastic! 60% of shoppers we have interacted with said they would add mushrooms to
their regular mince dishes as they saw this as a great way to get kids to have healthier diets
without the battle at dinner time. And a massive 84% of shoppers said that they would blend
with mushroom if they knew more recipes. The campaign has taken a break in Coles and will
resume after the 11th of January and finish up by early February. Coles and Woolworths have
both been engaged with social media to promote the campaign. The Coles Facebook post went
up on 20th of October, and there was also an online promotion page for mushrooms on the
fruit and veg home page of the site. Look out for the Woolworths Facebook post on the 2nd of
December.
The fabulous Janelle Bloom has created 7 new summer recipes for mushrooms, and these
are now live on the website and 70,000 are being distributed nationally through the in-store
campaigns and state promotional co-ordinators across the country. There are a few summer
blending recipes included so we are keeping the content fresh for the campaign. The Mushroom
& haloumi falafel is particularly delicious and hits the summer entertaining focus perfectly.
The summer entertaining cookbook is now out through Myfoodbook and it has a great selection
of the new mushroom recipes included. Myfoodbook has a reach of over 2 million every month.
Our social media platforms are all going well with Facebook continuing to inspire the mushroom
lovers with new ways to include mushrooms in their cooking repertoires.

4 powerofmushrooms.com.au

Instagram is also seeing some new fans that are
being pulled in by our Nutritionist blogger Lyndi
Polivnick, who is creating healthy and nutritious
recipes to our younger, more foodie and health
focused demographic.

The state promotion coordinators have been out
and about at major event is their states, as well
as merchandising in the independent retailers
with point of sale material. They have found that
conducting food styling and blogger events have
been a great way to create content for social
media and get some great reach though various
social channels.

As the blending campaign finishes up over
summer we will be looking to a new target market
and demographic focus for the up-coming year
and a new brand positioning for mushrooms,
so stay tuned for further updates in the next
journal. It is an exciting time for mushies.

Contact Details: Monique Emmi | Marketing
Manager | Horticulture Innovation Australia
Limited | Level 8, 1 Chifley Square, Sydney NSW
2000 | Ph: 02 8295 2341 | Mob: 0408 656 786
Fax: 02 8295 2399
Email: [email protected]

powerofmushrooms.com.au 5

Minimal investment – maximum opportunity

by Chris Rowley

In every walk of life, strong relationships are important. For the mushroom industry, the State Coordinators work
hard to maintain mutually beneficial relationships with a broad range of people and organisations. The stories
below highlight some of the ways in which a local presence can deliver strong benefits for Australian mushroom
growers.

Educating young mushroom growers

While grocery buyers are a key focus of many marketing
activities, working in the school environment is an important
way to communicate with younger mushroom lovers. School
events are a great way to build relationships at a local
level and talk about the great taste and health benefits of
mushrooms.

In September, the Western Australian State Coordinator, Try a treat – well it has to be mushrooms! Students at
Noelene Swain continued her work in schools, participating Wembley State School tuck into mushrooms as part
in the Wembley Primary School Canteen “Try a Treat” Day.
The event provided an opportunity to connect with some 450 of this educational event.
students and staff, with banner signage, recipe leaflets and
health brochures introducing the mushrooms and health
message. The event was well received with the canteen
manager reporting a positive response by the children to the
introduction of mushrooms to the menu.

Interactions like this event offer a personal and cost
effective way of spreading a consistent mushroom message
to consumers.

Blending is trending

Blending mushrooms into meat dishes is easy and a great Channel 7 weather presenter Angela Tsun and WA
way of achieving a range of delicious health benefits. That State Coordinator, Noelene Swain preparing to
is the strong take home message for hundreds of people cook up a mushroom feast at the Perth Show.
who attended the cooking presentations at the IGA Fresh
Kitchen at the Royal Perth Show in October.

The event covered 16 separate mushroom cooking and
sampling demonstrations conducted daily over the period
of the show. The objective was to show how easy it is to
blend mushrooms and to promote the taste, versatility and
health benefits of including mushrooms regularly in a range
of meals.

The impact of the event was further leveraged by exposure
gained through a wider range of Royal Show publicity. This
promotion included the show website and the Channel 7
live weather cross, meaning even more people were told
about the power of mushrooms.

In addition to the hundreds of people who attended the
cooking presentations, over 1,000 blendability leaflets were
also distributed providing the opportunity for show-goers
to try out their new blendability skills in the home kitchen.

Show goers were given the opportunity to sample

some great “blendability” recipes as part of the

6 powerofmushrooms.com.au Perth Show in October.

Consumers hear the mushroom message at
the Adelaide Home Show

The recent Adelaide Home Show is a great example of maximising the impact of the mushroom message with
minimal investment. By participating in the free demonstrations on the cooking stage, the mushroom message
was seen and heard by thousands of South Australian consumers.
The objective of the involvement was simple: to tap into the enthusiasm of chefs and show consumers just how
easy it is to make mushrooms the hero in a wide variety of dishes. With State Coordinator, Pam Tobin hosting,
the demonstrations involved television celebrity chefs, Adam Swanson and Rosa Matto along with Judyta
Slupnicki and Tze Khaw from the National Wine Centre. Well know Adelaide television and radio presenter,
Michael Keelan also joined in the fun along with AFL legend, Johnny Platten. The number of high-profile chefs
and media personalities involved was a testament to the strength of relationships and the way in which these
people are prepared to talk to consumers about mushrooms.
For consumers, the event was a fun way of meeting some great chefs and personalities and hearing from them
how healthy mushrooms are and how to use them in a wide variety of dishes. Overall it was a fun, delicious,
gourmet experience that delivered a strong message about the power of mushrooms.

AFL legend Johnny Platten
shows off his mushroom

cooking skills.

Celebrity chef Adam Swanson, media personality
Michael Keelan and South Australia State Coordinator,

Pam Tobin cooked up a storm at the Home Show.

Celebrity chef Adam Swanson works the crowd 7
at the Home Show.

powerofmushrooms.com.au

Working with TAFE

As a mushroom lover, there is nothing better when dining out Ayoko Ono is presented with her Award by South
than to see Australia’s favourite superfood on the menu. To Australian Coordinator, Pam Tobin.
keep mushrooms on the food service menu requires ongoing
discussion and the long term building of relationships with Renown chefs now senior lecturers at Tafe –
food service educators such as TAFE. In South Australia, as in Nick Filsell (Jamie’s kitchen) and Peter Burrows
other States, work continues in this area, both directly with formerly Cos restaurant talk mushrooms with
TAFE and with involvement in special events such as the recent
TAFE graduation ceremony held in Adelaide. State Coordinator, Pam Tobin.
p Horst To further leverage the relationship, mushrooms participated

s en Dhr. H. Vousten

in the event as a sponsor of a student Merit Award, which was
89 won by Ayoko Ono.
69 This investment paved the way for mushrooms to work with

the students and with TAFE chef, Nick Filsell. On the night,
mushrooms were front and centre on the menu and our award
helped to reinforce our involvement, both with students and
others attending the event.

Media coverage in the Adelaide Advertiser, including a recipe
for Mushroom Risotto, further extended the reach of the
mushroom message, providing a solid return for what is a
longer term investment in this area of activity.

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Food Styling

The Power of Mushrooms way

Food styling was again on the “To Do” list for food bloggers and media, Queensland Taste Editor, Annoska
with a Brisbane event held to highlight the power of mushrooms. The half- Tucker-Evans, puts her styling skills on
day event was hosted by Celebrity Chef, Dominique Rizzo and organised by
Queensland State Coordinator, Jayne Keogh. display at the recent workshop.

A total of four mushroom dishes were prepared and styled, highlighting Blogger Amanda Smith from the blog
how to make food look good in every photograph. The dishes focused on – Cooker and a Looker – lines up a
the power of mushrooms and blendability messages, with participants photo for her social media pages.
encouraged to post images on social media. Participants were also provided
with a thank you gift bag consisting of a mushroom cookbook, blendability
brochure and fresh mushrooms.

Workshops such as this serve a valuable role in promoting mushrooms.
At one level, it helps to build stronger relationships with key bloggers and
media, all of whom are enthusiastic about talking with their audiences about
good food. At another level, it helps develop a better understanding of the
health benefits of mushrooms and how a simple approach like blendability
can deliver meals that are both delicious and nutritious. The reach of the
workshop also extends far beyond the actual event, with the bloggers
having the potential to reach tens of thousands of people through their
social media channels.

High tea event highlights
breast cancer research

Mushroom lovers know that mushrooms have the potential to reduce the risk of breast cancer. However, there are
still plenty of people who need a gentle reminder of this significant health benefit. During October Queensland
State Coordinator, Jayne Keogh worked with Golf Queensland and popular recipe site 4 Ingredients on the
Women on Golf High Tea event.

With the proceeds of the event supporting

breast cancer, the event was an ideal venue
to raise the health credential of mushrooms.
Attendees received mushroom information
packs and the chance to win mushroom
themed raffle prizes. In addition, the event
MC Greg “Hinksy” Hinks (Magic FM Radio) also
interviewed Jayne Keogh about why women, in
particular, should be eating more mushrooms.

While the event itself helped to deliver the

mushroom message to 100 women, leveraging Jayne Keogh, Kim McCosker and Greg “Hinsky” Hinks
the message through 4 Ingredients Facebook whipping up a mushroom feast at the recent high tea.
page provided exposure to over 600,000
people. This makes events like this a cost
effective way of extending messages about the
health benefits of mushrooms.

powerofmushrooms.com.au 9

Spreading the word through social media

by Chris Rowley

Social media is all about being social and engaging in conversation with consumers who visit the site. The
Mushroom Lovers Club Facebook page is one of the key social channels used to talk to people about the power
of mushrooms.
Over the years, the page has been operating the fan base has continued to grow steadily, to the point where we
now have almost 38,500 people following our page. Each month we see an organic increase of a few hundred
followers, a figure that is further boosted by periods when advertising or additional blogger support is in place.
To “feed” the page and our followers, posts are written covering the basic areas of taste, health and versatility.
The information for the posts is taken from the Power of Mushrooms website (particularly recipes) and campaign
related activities. This information is further supplemented by material from bloggers, dietitians, on-line news
resources and partners such as MyFoodBook. The objective is to present information in a consistently appealing
manner and also in a manner that is social, rather than purely commercial.

A mix of health; good taste and versatility is used to highlight the power of mushrooms to Facebook followers.

The good thing about social media channels such as Facebook is the way in which feedback on posts is available.
The popularity of individual posts can be seen clearly by the number of people liking, commenting or sharing,
and so the type of posts can be adjusted accordingly. “Popular” posts can achieve a reach of up to 20,000
people, gaining hundreds of likes, comments and shares. Over the period of a month, the page can achieve a
total daily reach of more than 130,000 and impressions of 235,000, making it a very valuable communication
channel for talking about mushrooms.
The importance of shares to further leverage the message is an interesting equation. In Australia, Facebook
users have on average 258 followers, which means a Mushroom Lovers Club post that is shared by just 100
people, achieves an additional reach of nearly 26,000 people.

10 powerofmushrooms.com.au

The timing of the posts takes into account those times when most of our followers are on-line. So, while some
posts are scheduled during the day, many more are scheduled for the early evening to take advantage of
increased online participation, particularly through mobile devices.

As posts go live, they are monitored for comments, and these comments are then responded to with a detailed
response where appropriate. Often these responses provide the opportunity to direct the person to the POM
website for further information on health benefits or similar recipes or meal ideas. Responding in real time
provides a sense of timeliness that would not be possible of the page was monitored purely during normal
business hours.

Of course, Facebook is not the only social media channel used, with active Instagram, Pinterest and Twitter
sites also maintained as part of the way we reach out to a wide variety of audiences about mushrooms. Over the
next few editions, we will look at each of these channels and outline how they work to leverage the mushroom
message.

A variety of social media channels are maintained to help drive the mushroom message.

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ph: 02 9527 0826 www.ahr.com.au

powerofmushrooms.com.au 11

The power of the web

The Power of Mushrooms website is a centrepiece for many communication activities, providing a way to deliver a
range of information to Australian consumers. Visitors to the site can access a wide variety of materials including
recipes, nutritional information and Fact Sheets, Health Awareness pages and promotional information.
To ensure the website remains sharply focused, it is regularly reviewed and the data analysed to see who is using
the site and which pages are being viewed. The last review period was for the quarter July – September 2015.

So, what did we find out about the site?

In overall terms, the Power of Mushrooms site attracted just less than 40,000 viewer sessions by Australian users
(27,000 new user sessions) over the three month period. Pageviews were also strong with 63,000 pages viewed
by an Australian audience.
While these figures are pleasing and reflect an increase over the same period of the previous year, it is likely that
the real numbers are higher, as the reported figures do not take into account those Australian viewers who may
interact with the site through a Virtual Private Network, which masks their location. The latest estimates claim
VPN usage in Australia has increased dramatically in light of recent legislative changes, with experts suggesting
that as many as 20% of Australians currently use a VPN service.
When Australians visit the site the most popular pages are split between recipes, and health and nutrition. Of the
top 10 most viewed pages, 44% are Health and Nutrition pages, with the remainder comprising Recipe pages.
Not surprisingly the two top landing pages for the site are the home pages for the Health and Nutrition section
and the Mushroom Recipe section, with Health and Nutrition taking out the top spot. Once they land on these
top two landing pages, the data suggest that viewers spend 50% more time on the Health and Nutrition page.
It should be noted that pages for individual recipes recorded much higher average times ranging from between
three and six minutes, which suggests that viewers are using the Recipe landing page to search for and view a
range of mushroom recipes.
The analysis also shows the most visited Health and Nutrition pages are Protein and Carbohydrates, Vitamin D
and Lower Gout Risk.

The Power of Mushrooms website continues to attract high numbers of viewers with a range of relevant information.

12 powerofmushrooms.com.au

Looking at the way in which the site has performed over time allows us the opportunity to look at ways to
improve how mushroom messages are presented to consumers. In a general sense, we know and understand
that consumers respond to health and nutrition messages and are looking for mushroom recipes. We also know
that promotional campaigns, backed by a consistent message across a range of communication channels and
social media can drive web traffic. Over time, the approach has been to monitor, analyse and improve to ensure
the mushroom messages are delivered to as many Australian consumers as possible. As further refinements are
made to the positioning of mushrooms over the coming months, the website will remain an essential component
of ensuring greater awareness about the power of mushrooms.

The Health and Nutrition pages are the top landing page on the site. 13

powerofmushrooms.com.au

Farewell Function
for Sherilyn LeFeuvre

Over 20 years of dedicated and outstanding service to the AMGA Sheri was acknowledged and celebrated at a
function held at the Hawkesbury Race Club on December 3rd.

Michael LeFeuvre, Sheri and Greg Seymour Sheri and Mick Surridge

Ann Bleads (Elf Farm Supplies), Clare Hamilton-Bate Beryl Miller and Norah Tolson
(Food Safety/Quality Assurance consultant) and Kevin Tolson AMGA

Deborah Fitzgibbon (Aim Higher Events), Pam Tobin (SA Promotions Doug Schirripa (Honorary Life Member) and
Coordinator) and Nick Femia (SA Mushrooms) Judy Allan (Honorary Life Member)

John and Beryl Miller (Honorary Life Members) Linda Rogers (P&L Mushrooms) and Murray Tonkin (Aim High Events)

Mick Daley (Sylvan Australia ), Robert Tolso (Premier Mushrooms), Pam Tobin, Chris Rowley and Maurice Coronel
Troy Marland (Marlands Mushrooms)

Phil Rogers (P&L Rogers Pty Ltd) and Kevin Tolson (Regal Mushrooms) Rob Tolson (Elf Farm Supplies and Honorary Life Member),
Peter Jones (Honorary Life member) and Greg Seymour (AMGA)

Sarah Goldsmith, Geoff Martin (Mushroom Composters) and Sue Dodd Tim Addlington (Parwan Valley Mushrooms),
Sheri and David Tolson (Elf Mushrooms)

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2016 CHARITY BIKE RIDE “THE GREAT RIDE”

In 2016 we will see the return of a charity bike ride. The Charity that will be sup-
ported by this charity ride will be “The McGrath Foundation Breast Care Nurses.
McGrath Breast Care Nurses help families in Australia through breast cancer by
providing invaluable physical, psychological and emotional support from the time of diagnosis and throughout treatment.
This time “The Great Ride” will be incorporating the “Great Alpine Way” (which travels the southern edge of the Bogong
High Plain and the Victorian Ski Fields) and the “Great Ocean Road” (this road travels along the southern coast of
Victoria and is known as the shipwreck coast, featuring the 12 apostles and Loch Ard Gorge) both these are iconic rides.
You will leave from Vineyard in Sydney and travel along the east coast of New South Wales, into the alps and through
Victoria to arrive at Mildura in time for the 2016 Australian Mushroom Growers’ Conference.
On day two the riders will be able to lunch in new parliament house in Canberra and ride the scenic East Coast of New
South Wales. They will also skirt the Bogong High Plains as they ride through some of the ski fields in Victoria.
On the ride they will have the opportunity to visit the Home of Australia’s most notorious bush ranger “Ned Kelly”.
Glenrowan was the location of the shootout where Ned was finally shot in the legs and captured. From here they will
proceed on through fruit growing and historical gold mining towns of central Victoria to Ballarat.
They will overnight in Ballarat and take in the “Blood on the Southern Cross”. This is an explosive multi-million dollar
sound-and-light show like nothing you’ve ever seen before! The story of the Eureka Rebellion, a dramatic battle between
the gold miners and Government forces at Ballarat on 3 December, 1854.
Next morning we mount up for a spectacular ride. Firstly visiting “Torquay” and “Bells Beach” both world famous surf
beaches. Then we begin our along the Great Ocean Road with it simply stunning scenery.
Next day it is time for the Cape Otway Lighthouse. This lighthouse on Cape Otway in southern Victoria, Australia is
Australia's oldest working lighthouse.
There are 700 known shipwrecks along here, only 200 of them have been discovered. The Historic Shipwreck Trail
shows some of the sites where gales, human error and in some cases foul play caused these vessels to be wrecked.
We now arrive at the 12 Apostles and Loch Ard Gorge, the site of a famous ship wreck. The gorge is named after the
clipper ship Loch Ard, which ran aground on nearby Muttonbird Island on 1 June 1878 approaching the end of a three-
month journey from England to Melbourne. Of the fifty-four passengers and crew, only two survived: Tom Pearce, at 15
years of age, a ship's apprentice, and Eva Carmichael, an Irishwoman emigrating with her family, at 17 years of age.
According to memorials at the site, Pearce was washed ashore, and rescued Carmichael from the water after hearing her
cries for help.

For more information please contact David Tolson [email protected]

18 powerofmushrooms.com.au

2016 CHARITY BIKE RIDE “THE GREAT RIDE”

Day 1—Thursday 6th October. Day 2—Friday 7th October.

Get your motor runnin', Today we head off inland for a short ride to Day 3—Saturday 8th October
Head out on the highway, Canberra our capital city.
Looking for adventure, Here the riders will visit parliament house Following a 50 minute ride through state
In whatever comes our way, for lunch with some of our agribusiness forest . We cross into Victoria. From here it
politicians. is on to Orbost originally a cattle and
Today the “Mountain to the Murray timber town
Charity Bike Ride”will depart from Following lunch and a quick look around
Vineyard and ride the South east coast of Canberra they will head off for Cooma. Continuing on we arrive at Lakes Entrance a
NSW. The 665 metre Sea Cliff Bridge is a Cooma was the head quarters of the Snowy vey popular tourist town with the 400
highlight of the ride today along the Grand Mountain Scheme as it was being built. square kilometre network of inland
Pacific Drive. Opened in December 2005, waterways known as the Gippsland Lakes
the Sea Cliff Bridge offers visitors the If time allows a stop could be made at The
chance to get off the bike and stretch their Snowy Hyro Discovery Centre a state-of-the We turn right near Bairnsdale and take The
legs. -art visitor facility showcasing the amazing Great Alpine Way as we skirt the bottom of
history of the Snowy Mountains Scheme, the Snowy Mountains Park. After Omeo we
This is a great viewing platform for migrat- from the early days of construction through are on the edge of the Bogong High Plains.
ing whales heading north/south during the to how it is operated today by Snowy Next will come Mt Hotham and Dinner
migrating season. Plains one part of our Victorian ski fields.
Tonight will be spent in Batemans Bay at Hydro. From Dinner Plains we drop down onto the
the Bayside motel. valley floor and travel on to the Harrietville
From here the route takes them through hotel motel which will be our stop for the
dairy country at Bega (home of Bega night.
Cheese) and then back onto the coast and on
to Eden where an overnight stop will be at
Coachman's Rest Motor Inn.

Day 4—Sunday 9th October Day 5—Monday 10th October Day 6—Tuesday 11th October

We depart the hotel and the valley as we Geelong is first city of the day. Famous for Mount up, outside Apollo Bay the road
make our way to Bright and onwards to the being a major wool sale and shipment town. winds through the centre of the Great
Hume Highway and Wangaratta. Next stop All the fine merino wool from the western Otway National Park with its beautiful
is Glenrowan the scene of the shoot out district of Victoria was sold in the wool untouched rainforests, before returning
with the troopers and Australia's most exchange in Geelong Passing through we to hug the coast for the entire length of
famous bushranger Ned Kelly. head for Torquay and its famous surf the Port Campbell National Park. This
From here we turn right a head off into beaches, but we go one better with a quick is the most famous section of the Great
central Victoria. We pass through stop at Bells Beach home of the world Ocean Road featuring an amazing
Shepparton a fruit growing area, followed famous Rip Curl International Pro surfing collection of rock formations known as
by Bendigo, the discovery of gold in the competition. the 12 Apostles. There are many other
1850’s made this a boom town. We travel stops along this part of the coast such as
onto Daylesford a mineral spa town with Travelling through Anglesea and Aireys Loch Ard Gorge and the cemetery. Two
many hot and cold springs. The overnight Inlet we enter the great ocean road. The teenagers were the only ones to survive
stop is next. Ballarat was located on a huge highway is carved into sheer cliffs that drop a shipwreck of the Lock Ard. Walk
gold discovery and is now home to away into the ocean, offering commanding down onto the beach and imagine a
Sovereign Hill , a tourist town which is views of the waves from Bass Strait and the wild stormy night and pounding waves
based on the gold mining days of early Southern Ocean swelling and crashing onto coming in through the gap. The only
Ballarat. Tonight you will have dinner and the rocks and beaches below. We pass shelter the small cave.
take in the show here. Blood on the through Lorne, which really rocks at Xmas
Southern Cross tells the story of the Eureka and New Years Eve. We will overnight in We pass through Peterborough on our
Rebellion, a dramatic battle between gold Apollo Bay at The Comfort Inn The way to Warrnambool and our overnight
miners and Government forces at Ballarat on International, Apollo Bay is just a short ride stop at The Comfort Inn Warrnambool
3 December, 1854 to the 12 Apostles and Loch Ard Gorge International

Day 7—Wednesday 12th October

Today The bike riders get to throw their leg over for the last time on the trip as this is the last day of the charity bike ride. We
depart Warrnambool and travel through rich dairy country followed by merino fine wool country. Part of the ride will be
through the Grampians, These are the tail end of The Great Australian Dividing Ranges, The range stretches more than 3,500
kilometres (2,175 mi) from Dauan Island off the north eastern tip of Queensland, From here we enter mallee country and will
skirt a number of National parks, one being The Big Desert National Park Next stop Mildura and the end to a successful ride
and the 42nd Australian Mushroom Growers’ Conference..

This trip has just taken you through 2650 kms of some of the best scenery in New South Wales and Victoria including
Mountains and high plains, to bush ranger country, historical gold mining towns and simply stunning coastal scenery.

For more information please contact David Tolson [email protected]

powerofmushrooms.com.au 19

Divided Attention!!

omplDexivbiudseindesAs ettnevinrotniomne!n!t. A false competency

David Hanlon

y to gAeftatlsherocoumghpemtenacsysive amounts of work.
by David Hanlon www.therightmind.com.au

We can be excused for thinking that multitasking is the

ore unrelated tasks at the same time.new norm – everyone seems to be doing it and
We kcoiadunsrbakeriedexssecaeurmseeidnsgfeoleyrmnthoiintngoknliynlygnetohxtacetolmnlelunyltteiatxtacsitkeiblnluegtniastlstahoteuitnneabwbuletnoatorlsmfou–ncetvioenryuonnleessseethmesy to be doing it and
unable to function unless they are multitasking. are multitasking.
Inco.ur

FirstF, iarsqtu,iackqtueisct.k test.

Multitasking is…… True False

1. Is an acquired skill.

k ? 2. Essential in today’s complex business environment.
3. The only realistic way to get through massive amounts of work.

on, 4. Processing two or more unrelated tasks at the same time. right there in our hands most of

we have more temptations. It isSource: Human Resource Institute Inc.
ing and buzzing, like(answers at the end of this article) the famous Pavlov’s Dog Experiment.
Why do we multitask?

W hIyn tdhois awgee omf uinlsttiatnat sgkra?tification, we have more temptations. It is right there in

ebook, we check the weather, we Google forIn thoisuargheaonfdinsstmanotsgtroatfiftihcaetitoimn,ew,ewheavreesmpoornedtetmopittatpioinngs.inIgt iasnridghbtuthzezriengin, oliukrehtahnedsfammosotuosf
only going to take a second, and then you can getthe tPimavel,owve’sreDsopgonEdxtpoeitripminegnintg. and buzzing, like the famous Pavlov’s Dog Experiment.

We cWheeckcwhehcokse pwohsotesdeonpFoascteedboookn, wFeaccheebcokothke, wweeathcehre, cwke Gthoeoglwe efoarther, we Google for

…. right? Well not quite. It's been estimatedinforimnfaotiromn aritgiohnt arwigahy…t a.w.Iat'ys…on.l.yItg’soionngltyogtaokinega tsoectoankde, aansdetchoenndy,oauncdanthgeent you can get right
rightbbaacckk ttoo wwhhaattyyoou'ure’rdeodinogin…g. …rig.hrti?ghWt?eWll enollt nqouitteq.uIitt'se.beIte’ns ebsetiemnaetesdtimated that it takes

utes to get back into the flow of what you'rethat mit otarkeesthmaonre20thamni2n0utmeisnutotesgteot gbeatcbkacinktiontothteheflfolowwooff whhaattyyoouu'r’ere working on after an
n at work.workiinntgerornuapfttieornanatinwteorrrkup. tion at work.

AndAwnedgwetehgooektehdo…o.k. ed…..
MultMitauslktiitnagsckhiannggecshathnegwesaythwee wthainykwaendthbienhkavaen. dAnbdewhahvilee.tAhendinfworhmilaetitohnepilnafyos rtmo aatpiorinmiptilvaeys

imputloseatoprreismpoitnivdetoimimpmuelsdeiatteoorpepsoprtounnidtietsoainmd mtheredaitast,eitoaplspooprrtouvnoikteiessexacnitdemthenret.aTtsh,e it also

accopmrpoavnoykinegssqeuxirctitoefmdoepnatm. iTneh,erealecacsoemd ipnatonythineghusmqaunirbtlooodf stdroeapmam, cianneb, eraedledaicsteivde. iAnstoa rtehseult
without the stimulus, we become bored.
thinkhuman ablnooddstbreeamh,acavnebe. aAddnictdivew. Ashailreesutlthweithoiunt fthoersmtimaulutsi,owne bpecloamye s
we bored. to a primitive

te opWpoharttuisntihtieeismapnacdt?threats, it also provokes excitement. The
ne, rIesltehearseeandiminpatcot otnhleearhnuinmg? an bloodstream, can be addictive. As a result

me bored.It is a well-established fact that dividing attention when attempting to learn something new has a negative impact
on long term ability to retain what is being learnt. Further, many studies have shown that switching between just
MultiTasking - 281015a.docx
© ThetRwigoht tMaisndk(s20c1a5)n add substanwtiwawll.ythetroighotmuirndc.ocogmn.aiutive load, impeding our thinking and increasing the likelihood that

we’ll overlook or misinterpret important information.

Harold Pashler showed that when people do two cognitive tasks at once, their cognitive capacity can drop from

that of a MBA student to that of an eight-year-old. A study done at the University of London found that constant

emailing and text-messaging reduces mental capability by an average of 10 IQ points. The effect is similar to

missing a night’s sleep. For men, it’s around three times more than the effect of smoking cannabis!

“When it comes to attention and productivity, our brains have a finite amount.” Dr. Guy Winch

20 powerofmushrooms.com.au

Does multitasking affect our IQ?

UK research shows distracted workers suffer a greater loss of IQ than people who smoke marijuana. Dr Glenn
Wilson, a psychiatrist at King’s College London University, monitored the IQ of workers throughout the day in
80 clinical trials in 2005. His study found the average worker’s functioning IQ, a temporary qualitative state,
drops 10 points when multitasking. That is more than double the fourpoint drop that occurs when someone
smokes marijuana.

What are the short-term impacts of multitasking?

Many psychologists claim among the negative “side effects” of multitasking is an increase in short-term
memory loss.

Dr David Meyer, a psychology professor at the University of Michigan, agrees with another US psychologist Dr
John Arden, that when we multitask too much, we can experience short-term memory problems or difficulty
concentrating.

University of California research has shown that people interrupted by e-mail report significantly increased

stress compared with those left to focus. Gary Small, a psychiatrist at the Los Angeles University, says stress

hormones have been shown to reduce short-term memory. Divided Attention

Is it ever OK to multitask?

Jim Loehr, from the Human Performance Institute, gives these responses

i v e t oY eMs, •uwThlheteni:ttaaskss kariennogt important Never, when:
• The moment matters

e is to pro ces•s Ittw’sonootr immoproertaunntrteolabteedexttarasokrsd,iinnarsyequence, one a fter•thIteinovtohlevers. people that matter

on one ta sk a•t Naetiitmheer task requires much thought • It involves tasks that matter

to the nex t ta•skNaeifttheerr atassektretiqmuierepsefroicoudsed concentration
ng in a se ries•oIft 9d0oe-1sn2’0t inmvionlvueteotshperrinptesople

etter eneArgltyemrnaantaivgeemtoenMtualntidtaesnkgianggement in each task.

One alternative is to process two or more unrelated tasks, in sequence, one after the other.

• Focus on one task at a time

ns • Move to the next task after a set time period

multitask•, Wwoerklionsgeinefafisceierinescyo,fa9c0c-u1r2a0cymainnudtepseprrfionrtms ance. Frequent interruptions or
atter ourTthheouregshutlst iasnbdetwteeraekneenrgoyumr amnaegmeomreyn.tIatnmd aeknegsaguesmmenotreinteeancshetaasnkd. anxious. The
two menItmalptliacsaktsioqnusickly and accurately is to do one of them at a time. However we are
do multiWplheentheivnegrswaetmwuoltrikta.sYk,ouwecolousled etrffyictieonhcya,nadclceutrhacisy dainldempemrfaorimn aonncee.oFfrtewquoewntaiynste–rruptions or distractions
e – do thsecamttoesrtoiumrptohrotuagnhttsthainndgswfeiarkste.nTohuernmceomnoscryio. uItsmlyadkeesciudse mhoowre mteuncseh atinmdeanyxoiuouws.ilTl he only way to do two
h task andmleimntiatl ytaosukrsaqtuteicnktlyioanndtoatchcaurtattiemlyeispteoridoodo, nbeefoofrtehesmwiattchaitnimg eb.aHcokwteovethr ewepraerveiaolul srequired to do multiple

things at work. You could try to handle this dilemma in one of two ways – firstly prioritise – do the most

important things first. Then consciously decide how much time you will devote to each task and limit your

wers area…tte..ntion to that time period, before switching back to the previous task.

And the answers are…..

Multitasking is…… True False

1. Is an acquired skill. ü
2. Essential in today’s complex business environment. ü
3. The only realistic way to get through massive amounts of work. ü
4. Processing two or more unrelated tasks at the same time.
ü
Source: Human Resource Institute Inc.

go? How did you go? www.therightmind.com.au

Controlling Environmental Factors In
Mushroom Growing

by David Beyer & John Pecchia, Penn State University, USA
Reprinted from American Mushroom News, January 2015

Along with its genetic composition, the growth of a biological organism, like our mushroom, is dependent on
the environment in which its food is provided and its growth will take place.  The environment includes both
physical and chemical parameters. The chemical environment includes micro and macronutrients in the substrate,
pesticides, water quality, biochemical phenomena and interactions of the chemicals in the air, pH, water and
substrate.  The physical environment covers air and substrate temperature, moisture, radiation, relative humidity
and airflow.  Therefore, this topic is immense and trying to cover it would take a volume of literature, which has
been done over the years.  Yet, there are several critical elements that greatly influence the preparation of the
substrate and growth and fruiting of the mushroom that we can control.  This is a brief review of those elements
and management of the some of the equipment used. 

All growth factors are complex and often dependent on one another. This interaction of the many environmental
elements makes it difficult to define accurately an “optimum” condition for any one element. For example, during
pin formation, carbon dioxide concentrations cannot be ignored when controlling temperatures at the “optimum”
range and vice versa. This interrelationship between the composition of the air (CO2) and temperature value is
often complex and other limitations need to be considered to maintain an accurate “optimum” value. Maintaining
an exact value is dependent on the quality and calibration of the instrument used, the location of the sensor and
what a grower is trying to control for a particular stage of composting or growing.

Optimum to be controlled in Permissible range of environmental factors

Compost Environment

1. Phase I Casing

1. Phase II

1. Spawn Growing
1. Spawn growth in

compost and casing
1. Pinhead Formation
1. Time from pinhead

formation to picking
1. Picking period

Adapted from Tschierpe, 1973

Has become more critical

Figure 1 shows a theoretical microclimate around the developing mushrooms and range of temperature and CO2
levels that may exist. It is quite obvious that attention should be placed on the air around the mushroom since
mushroom growth takes place in this environment. It is impractical to measure all of these possible locations
but it does show the variation and range of environmental elements around the mushroom. Variation not only
occurs in the microclimate but also within a room, tunnel or bunker full of substrate and or mushrooms. A few
probes placed around the room may measure those specific points and are used to make decisions.
However, they are only as accurate as a grower’s understanding of the range of temperatures within such spaces.
Only when a grower probes multiple areas within a room or bulk container can he or she be confident that that
the sensors are accurately representing the average and or range that exists within the substrate or crop.

In this scenario, the grower is acting as an intermediate between the mushroom or substrate and the environment.
The mushroom constantly is interacting with the environment and is influenced greatly by this interaction. It is
the grower’s job to mediate this relationship to achieve maximum yield and fresh quality. During Phase I, II and
III the grower’s control of the environment is limited almost entirely to influencing the events within the compost.

22 powerofmushrooms.com.au

On the other hand, after casing growers exercise much more control over the environment to determine the
number of pins that may form and how many they want to develop. We’ll refer to the classic paper by Dr. Hans
Tschierpe and the diagram he used to illustrate the influence of the environment on substrate preparation and
growing mushrooms,

16.7 oC Heat 1500 ppm
17.2 oC
17.8 oC Fresh and Cooler Room Air

Water Vapor CO2 2000 ppm
2500 ppm

18.3 oC 3000 ppm

Mushroom Pulp Temp = 18 oC

Compost Temperature = 21 oC

Figure 2. On the left side of the table he shows whether the compost or environment control should be optimized.
On the right side it shows how the range of environmental factors narrows as the crop progresses.

We can use the example of an acceptable range in temperature and CO2 control and the equipment necessary
to accomplish this range during the composting and growing processes to illustrate this point. For Phase I
composting, variations of 5 to 10ºF in compost temperatures is rather common (maybe not desirable) but for
Phase II composting that range is not acceptable and a more sensitive control system is required. The same
is true for Phase III or spawn run – it is more desirable and critical to narrow further that temperature range.
The same can be said for CO2 – most farms do not even monitor CO2 during Phase I. More farms will monitor
CO2 during Phase II and III, especially in a bulk system. Again, the acceptable range narrows over the course
of these Phases. As that graph narrows after casing and pinning, 0.5 to 1ºF may be the acceptable variation in
temperature and the measuring/monitoring of the CO2 is critical. It is also during this stage that relative humidity
(RH) is monitored and controlled. We believe that over the past 10-15 years the equipment installed on farms to

monitor and control the RH has been one of the biggest advancements.

Since Dr. Tschierpe’s article was published in 1973, we suggest that the period during the pinning process prior
to harvesting has become more critical (gray area added to original figure) as more growers are staggering the
pin sets to achieve better quality and for selective harvesting practices like grazing or multiple harvests per day.
During this pinning to first break stage more growers are monitoring and controlling the temperature, RH and
CO2 more precisely to achieve the pin set to maximize mushroom yield, quality and size. One may also suggest
that even during cropping these environmental variables may be precisely controlled, but probably with a wider
acceptable range. The exception to this range is during and after watering events where drying the surface of

the mushrooms is necessary to control Bacterial Blotch.

Removing moisture in a mushroom house is done with dehumidification, a process that adjusts the balance of
water in the air and on mushroom surfaces. Vapor pressure deficit (VPD) is the difference between the amount of
moisture in the air and how much moisture the air can hold when it is saturated. VPD functions as a convenient
indicator of the condensation potential because it quantifies how close the mushroom room air is to saturation.
The air is saturated when it reaches maximum water holding capacity at a given temperature (also called the dew
point). Adding moisture to air beyond its holding capacity leads to deposition of liquid water somewhere in the

system.

More water vapor in the air means greater water vapor pressure. When the air reaches maximum water vapor

powerofmushrooms.com.au 23

content, the vapor pressure is called the saturation vapor pressure, which is directly related to temperature.
Thus, the difference between the saturation vapor pressure and the actual air vapor pressure (vpsat – vpair)
is the mathematical definition of VPD. The size of the VPD gives an indication of how close to condensation,
and subsequently to possible Bacterial Blotch problems, the mushroom room environment is operating. It is
our understanding that some of the newer environmental control systems use VPD for better relative humidity
control.

Newer control systems control the moisture deficit to compensate for the temperature influence on the moisture
absorption capacity of the air in the room, enabling a more stable evaporation climate with fewer control actions
and lower valve settings (heating, cooling and humidification) to be achieved. These types of control systems
not only lower energy consumption, but they may allow for improvements in fresh quality. A good relative
humidity control system will pay dividends many times over with increased quality consistency.

Control systems are only part of the equation for managing environmental factors; the capacity of the HVAC
units is just as significant. Not only is cooling capacity important but heating, humidification capacity and
airflow and entrainment capacity. The ability to mix air thoroughly in a cropping room is essential, or else all
other environmental factors are stifled. Poor air entrainment is probably one of the most common causes for
environmental or mushroom quality problems. Fortunately there are tools, such as Ken Lomax’s flags or “smoke
test” to help growers minimize these problems. Rebecca Miller’s recent Mushroom News article (August 2014,
p. 22-23) also describes a modified flag system that could be used to improve air entrainment.

The monitoring/controlling equipment used may also depend on the stage of the process. Glass or dial
thermometers are inexpensive but they are labor intensive. Hand-held digital temperature /CO2/RH meters
are more expensive and they provide a more rapid and accurate reading during the critical stages. Both
methods are cost effective and more importantly provide growers the opportunity to observe the growth and
development of the mushroom when taking these readings. Manually taking and recording temperatures with
a dial thermometer is acceptable during Phase I and traditionally during Phase II.

However, more sophisticated computer controls now are used commonly during Phase II through cropping
where more precise control is needed.

The advantages of data-logger controllers that communicate to a computer are that they can measure remotely
temperature, CO2 and RH levels over time and effectively store such information for further crop analyses. They
also provide the grower with access to the composting and cropping parameters and controls from their home
computer or even their smartphone.

While talking about controls it is important to remind growers that calibration of these systems is critical. Most
temperature, CO2 and RH monitoring/controlling sensors are simple to calibrate and should be done regularly.
We suggest that farm personnel do it routinely. Without calibration the monitoring and or controlling system is
useless. These computer control systems can be set to follow a programmed timetable, especially during Phase
I, Phase II and Phase III. They allow for tighter, more precise environmental control during composting and
cropping. Technology and computer control systems today are yet another tool for growers, giving them more
precise environmental control with 24 hours per day access. However, we should not become so dependent on
these systems that we forget to use our senses to interpret changes in the compost and cropping that only can
be surmised by visual observations, feel and smell of the compost.

Contact Details:
David M. Beyer, Ph.D., Professor – Mushroom Extension Specialist, Department of Plant Pathology and Environmental
Microbiology, Penn State, Email: [email protected]
John A. Pecchia, Ph.D., Assistant Professor, Department of Plant Pathology and Environmental Microbiology, Penn
State, Email: [email protected]

24 powerofmushrooms.com.au

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Diagnostic Project – Transcript of interview –
December 2015

The Australian mushroom industry is currently funding a research project known unofficially as the Disease Diagnostic
project (MU12007). This interview with Australian Mushroom Growers General Manager, Greg Seymour and Chris
Rowley looks at the background to the project; its progress and the opportunities it presents for industry.

I understand that this project is one with a wider strategic outlook that just disease.
Can you explain some of the background to the project and why it is important.

GS – There are a range of important drivers that underpin this project. These drivers include things that are
going on with consumers and society generally and things that are going on in horticulture and in the retail
environment. Combined, they are all part of why this project is so important.
Earlier this year, I looked worldwide at retail stores, growers, foodservice operators, marketing companies and
researchers to get a feel for what was happening in the environment in which the mushroom business in Australia
operates.

One of the things that really struck me was the emergence of organic produce into a substantive section of the
market, with the potential to really move into a mainstream segment over the next decade. There is a vast array of
organic products now available and they command an increasing market share. There has also been a decrease in
the price differential between traditional and organic production and a greater awareness of promotion activities
around organic product.

Over the last 10 years, organic product has moved from a very minor commercial and social segment, to become
a lot more mainstream. This has happened as the Generation X population has money and has moved into
positions of influence and power exposing a LOHAS philosophy (Lifestyles of Health and Sustainability).

In talking to retailers, wholesalers, foodservice operators, and looking at consumer trends, it is clear that organic
is really starting to get momentum. In the past, one issue that slowed this momentum was supply. It was a lot
more costly to produce organic product, and there was not a lot of people who were prepared to do that business.

The wake-up call for me occurred when I was visited a large grower in the US, and was told that within the next
5 to 10 years some 50% of their mushroom production (hundreds of tonnes per week) will be organic.

I asked them whether they predicted that half the US mushroom market will be organic and they said no. Their
commercial position is that they see the organic market increasing and they have taken the challenge to grow
organic mushrooms at the same or better cost than ordinary mushrooms, and to put those mushrooms into the
conventional markets they currently supply. Their attitude is that they are solving organic production problems
now and getting ahead of the supply curve so that as the organic market grows they will be ready with organic
product.

Similar things are happening in Europe. Codd Mushrooms in Ireland and Egehoj Champignon in Denmark are
already tapping into a large and growing LOHAS market. For these smaller operators the organic approach gave
them a segment in the market and the margin to be able to maintain a profitable business. Codd Mushrooms has
grown its organic business significantly and now markets 125 tonne a week. In an international sense, the issue
is not about whether organic production is more cost-effective, but the fact that major corporate players are
making decisions to go that way because they see the organic market as a growth opportunity.

26 powerofmushrooms.com.au

How quickly do you see the change happening?

We are not going to see a complete change to pesticide free or organic production tomorrow, the market and
growers are not ready for it. However, the trend is going that way and we are already seeing some steps on
many farms to reduce pesticide usage, and we have a small number of partial organic growers.

Change will occur gradually but we need to ensure that, as an industry, we are prepared asap with the tools
and the systems to supply organic style products ready for when that market change occurs from the consumer
end. It may take 10 years before we see 50% organic production but then it may be just another couple of years
before consumer demand gets close to 100%. If you aren’t able to change to meet that changing consumer
demand then business may get pretty tough.

You can see the market trends already occurring in Australia. If you go to a major supermarket now you will find
a wide variety of organic products that are not that much dearer than comparable conventional products. You
can also see a vast array of organic produce in specialist retailers. However there is little happening currently in
organic mushrooms. Our industry has only one well established certified organic grower supplying into a very
small segment of the total market. Why aren’t there more? Because it’s a very hard thing to do right now and
it’s a very risky business if you don’t know precisely what you are doing.

What other issues do you see as important for the industry?

Another important driver is the number of pesticides that are being taken off the market or are no longer
available because they are out of registration, or not registered for use in mushrooms.

This trend is only going to accelerate as core chemistry is reviewed and products are taken off the market
without any replacements. The fact is that we are going to have less chemistry available. Occupational health
and safety regulations are becoming tighter and penalties for pesticide exposure are increasing. What I’m
saying is that in the future we may no choice but to be pesticide free growers because we won’t have the
pesticides available. Alternatively, the red tape involved in using the few chemicals remaining may make it not
worth the effort.

Society in general is also seeking reduced chemical use in food production. Ultimately we need a mushroom
production system where pesticides are used sparingly and only when absolutely required, if at all.

To do that we need to be able to use preventative strategies for disease management and we need to understand
what diseases are around, how threatening they are, and how well they are being managed.

So how will this project address those drivers you talked about?

The Disease Diagnostic Project is designed to provide the tools and the management systems that will help us
cope with the loss or reduced use of chemicals and also map the pathway to pesticide free production.

The project aims to use cutting-edge molecular biology to identify diseases quickly, accurately and in a cost
effective manner. So far the project has developed primers to detect the major diseases on mushroom farms
through the use of PCR tools. These tools are currently being tested and refined in the field.

powerofmushrooms.com.au 27

AusDiagnostics, a cooperative partner supporting the project, have developed a neat machine that detects
multiple diseases from multiple samples simultaneously. The Sydney University team are currently working
on a technique to differentiate dead from live pathogens. We expect that to be completed next year. Judy
Allan and Warwick Gill have been doing some ground-breaking work on sampling techiniques so that we can
develop on-farm testing protocols for more pathogens in the new year. The really exciting part of the work is
that some of the sampling techniques monitor disease vectors so that appropriate management action can be
initiated and the performance of the management measured.

All these discoveries now place mean that we are in a much better position to manage diseases on mushroom
farms so that minimising pesticide use is a much more informed process and the risks can be managed more
effectively.

How did the project start?

The tools we have developed were initially tested in the laboratory against the known standards from around
the globe and they passed with flying colours. They were then tested in our experimental research facility -
the Marsh Lawson Unit at Sydney University. The unit allows us to introduce and test disease in a way that
could not be done on farm. We have reached a point where we are comfortable that if we put a disease into a
production system we can get it back out. We have now taken the next important step in the process to test
on farm.

How has that progressed?

Its going OK. We need the opportunity to work on diseased farms because where and how you sample is
critical if you want to have a robust system that growers will want to use when the project is finished .
Interestingly, when we started the project we hoped we could identify exactly where the disease was on the
farm and whether is was going to be an economic problem. The hypothesis was that growers would be able to
decide whether or not to make treatments based on the results of routine sampling and testing. The reality is
that disease is ever present and this approach is too risky. Disease is the enemy and is always waiting for your
defences to drop to invade and cause losses. A simple motto for future diasease management on mushroom
farms that we can borrow from the US Coat of Arms is “The price of disease freedom is eternal vigilance.

We do however now feel confident that we have identified key areas to sample and have developed some
techniques to check our disinfection treatment is working. We have been able to identify where disease is on
the farm and we have been able to identify sampling techniques that illuminate how the disease is spread.
While you can clean the place up it is the re-infection or cross contamination that causes significant problems.
Growers don’t want to spend money on treatments that are not effective or not necessary, they want to make
sure the treatments they apply are effective.

How do you prevent infection and re-infection?

You can’t prevent infection you can only manage it so that the impact is not economically significant. In Europe
they are now bringing in specialist hygiene companies to clean farms and make sure they are absolutely
spotless. The risk of course is that when you clean everything up you create a biological vacuum and the re-
infection can be more rapid, because there is no competition from other bugs. If it’s a mushroom pathogen
that reinfects the room or farm, then you could be worse off than before.

28 powerofmushrooms.com.au

The jury is out on how well this approach might work, but it is something that people are trying.

The key is that once you can clearly measure and identify things, you can then turn around and apply treatments
and subsequently measure effectiveness. You can also graph what happens over time. It allows growers to be
better informed managers.

How was this issue addressed?

Well we knew that we could not take thousands of samples per room, because of the time and cost involved.
One of our researchers Warwick Gill, our microbiologist in the project team, developed a simple technique using
different sized paint rollers, to increase sample size and ease of sampling on floors and flat surfaces. He is still
developing the technique but basically after sampling he either swabs the roller onto a selective medium or
flushes the roller with water and collects the solution and plates it out. Following Warwicks promising results
with micro techniques the PCR team are now trying to optimise utilising the solution that is washed off the roller.

So now there is a technique that samples Lecanillium (Bubble) effectively. And once we know where it is we can
get back in and treat the room, sample again with the roller and show there is no disease.

Are you able to see how the disease spreads?

Yes we now have sampling methods that can demonstrate how Lecanicillium can be spread around a farm
and these same methods will be able to be utilised by farms to see how effective their preventative hygiene
procedures are,

Isn’t there a payoff in terms of consistent production over time?

There is a huge payoff and this project is seeking to support thaose objectives in terms of yield and product
quality. It also will potentially reduce pesticide usage in the industry. The benefits of the system will apply all
growers large and small.

MUSHROOM GROWER REQUIRED

S.A.Mushrooms is located in Virginia , South Australia, 25
km from CBD. We are seeking an enthusiastic and qualified
mushroom grower to assist our operation.
We are a shelf farm using Patron AEM control systems.
Housing available if required.

Applications will be treated in the strictest confidence
and can be sent to, Nick Femia.
Email [email protected]

08 8280 6443 or 0412 655 607

powerofmushrooms.com.au 29

The world is changing so quickly that what is profitable today is unlikely to be profitable tomorrow due
to competition and changes in the commercial and human environment.The outcomes of this project will
enable consistent improvements in two key determinants of profitability, yield and quality by reducing the
impact of disease.

What are the next steps?

The next steps for the project are to push ahead with the dead or alive test; expand the range of tools to
reliably cover the four or five major disease problems in mushroom farms, developing training systems on
farm to help staff manage the process. The next stage will be to roadtest the process and address any issues
we find, so we can then expand the number of pilot farms and begin to develop systems appropriate for each
of those farms. So it is not one size fits all.

Over the next seven years the objective is for every mushroom farm in Australia to have a molecular disease
management system designed and operating specifically for their farm.

By doing this we hope to have identified disease patterns and management systems that would allow the
industry to use no pesticides in regular production. Essentially the only chemicals used over the longer term
would potentially be any disinfectant chemicals used to clean up any residual problems.

The great thing is that the financial investment in the project over time is not huge compared to the potential
longer term benefits for the industry.

So why should growers change?

If we want higher productivity and more efficiency, then we need better knowledge and tools to take advantage
of market opportunities. And there are exciting opportunities for products that could include mushrooms.
Take for example organic beef burgers. It is expensive to grow organic beef so the opportunity may be there
to make a great tasting burger consisting of 50% organic beef and 50% organic mushrooms. So the outcome
is a fantastic product at a much lower cost than the pure beef burger.

By making production changes to produce organically, mushrooms may be able to go into products where
there is currently not the opportunity for conventional mushrooms. The opportunity may come simply by the
fact the mushrooms are organic or are great fillers for a particular organic processed product. If mushrooms
are $10 a kilogram and organic beef at $40 a kilogram, we are positioned well for the opportunity.

Some people are not keen to continue with the project. Why is that and what would you say
to them?

The project has been going for several years now. There has been a lot of technical endeavour in laboratories
that hasn’t reached farm level so it appeared as if nothing was happening. Consequently some people have
rightly asked whether we will ever get the technology right and be able to apply it at farm level.

30 powerofmushrooms.com.au

I am confident this project will deliver now that we have got the project out onto farms. I am convinced that
those who have raised concerns previously, will be more relaxed when they understand how far we have
come in the current project and that we will achieve what we set out to do.

I strongly believe that this project is extremely important in a strategic sense for the future of our industry.
It is essential that we need to engage and talk further to all growers about its significance and consequently
engender a level of confidence about the strategic and operational outcomes of the project.. Some people
get mesmerised by the sexy technology in a project, but while that is impressive in this project, I am more in
love with the outcome that can be delivered for growers from this investment.

The technology developed in past projects has been used in South Africa and New Zealand. In our current
project we have taken that technology to a new level because want to give growers the confidence to
understand what is happening on their farm and provide them with the cost effective and practical tools
to manage the issues they face. The aim is to work closely with individual growers to develop appropriate
sampling techniques, so they have in place a fully operational disease management system backed by
molecular technology. This will enable them to produce mushrooms with less or no chemicals, and allow
them to sell mushrooms as part of high-value products into markets that are currently not accessible.

Australia has the highest cost structure for mushroom production, not only because of labour but also
because of input costs. If the Australian mushroom industry wants to become an exporter, we need to
be able to convert the “clean and green” mushrooms we can potentially grow with the technology we are
developing in the project, into high-value products that other countries cannot compete with because they
do not have the inputs or technology for “clean and green” mushroom production.

To produce “clean and green” we need to develop workable disease management systems that the project
can deliver. Unfortunately, these things take time, but at the end of the day the rewards for being able to to
capitalise on new trends in existing markets, and/or enter new high value markets for organic or “clean and
green” products, are so profound that it’s a no brainer to persevere with the relatively small level investment
in the project right now.

What is the essence of this project?

The essence of this project is about identifying the opportunities for the future and working on them
immediately. On a global scale, mushrooms are really starting to promote themselves as one of the healthiest
products on the planet. By moving to systems where there are no or few chemicals used, we not only tap into
positive consumer sentiment, but also help to protect the health of our brand.

Opportunities for the future will be a key theme of the 2016 industry conference in Mildura. We are currently
working to bring together a range of international guest speakers to address industry. We will also be
presenting the outcomes of the work undertaken on the two trial farms, to highlight the longer term benefits
to industry. It is an exciting time and projects like this will help growers to tap into future opportunities.

powerofmushrooms.com.au 31

Mushroom Week in Holland

May 29 -June 3, 2016

The biggest week on the 2016 mushroom industry calendar will be Mushroom Week in Holland May 29-June 3,
2016. The 19th International Society for Mushroom Science Congress will combine with the 34th Mushroom
Days from 29 May to 3 June. “The Organizing Committee is well advanced in its planning to provide everyone in
the mushroom industry with a smorgasbord of opportunities for the mushroom experience of a lifetime”, says
Greg Seymour, President of ISMS. “From the scientific and marketing programs at the Congress to the technical
and commercial innovation at the Mushroom Days, from the excitement and beauty of Amsterdam to the history
and hospitality of den Bosch, Mushroom Week brings it all together into one global networking event that no one
in the mushroom industry should miss”.

Provisional program and
information on ISMS congress

Amsterdam 29th May - 2nd June 2016
can be found on www.isms2016.com

Dear mushroom industry, dear guests,
More and more details begin to give shape to the very special mushroom event in The Netherlands next
year. It all starts on the 29th of May and continues until the 3th of June. The Dutch mushroom industry
and scientific community together with the cities of Amsterdam and Is-Hertogenbosch are looking
forward to your arrival.
A number of scientific key-note speakers have already committed themselves to the 19th ISMS-
Conference. Their presentations promise to be inspiring. A call for abstracts has been launched
for further scientific presentations on a number of major themes related to mushrooms. Technical
excursions to the Dutch mushroom industry will constitute a significant part of the program to highlight
the latest innovations on various topics. Sponsors will use the occasion to present themselves and to
meet a wide audience involved in mushrooms, and their response is enthusiastic. And of course there
are some free moments to make your own program with those whom you will meet.
The 34th edition of The Mushroom Days is expected to be one of the largest trade shows ever for the
global mushroom industry. It is absolutely the place to be for everyone involved in the mushroom
business. The previous edition hosted 83 exhibiting companies and attracted over 2.200 visitors from
62 countries.
The two events will partially overlap in time, but will also have joined items to maximise the interaction
between science and business. The one has no future without the other. Please make sure you make
your arrangements regarding registration and hotel reservation in time. The sooner the better. Both
websites will be constantly updated with the latest relevant information about this very special week
on mushrooms.
The organisation is already looking forward to welcome all of you in Amsterdam and Is-Hertogenbosch.
Kind regards,
Piet Lempens
Chairman ISMS 2016 Organising Committee

32 powerofmushrooms.com.au

More information on the conference such as
speakers & the conference program
will be released in February/March

Pest and Disease
Management Service

Containment Strategies for Dry Bubble

Warwick Gill, Tasmanian Institute of Agriculture, University of Tasmania, 13 St Johns Avenue, New Town, TAS 7008
Judy Allan, Pest and Disease Management Service, [email protected]

The Integrated Pest Management (IPM) movement was initiated in the 1950s as a system of controlling
diseases and pests by combining biological control agents, cultural practices and chemicals into an integrated
system that would control pests and diseases more effectively than chemicals alone (Horne and Paige 2008).
On a mushroom farm IPM is achieved in three phases; exclusion, elimination and containment, where the
aim of containment is to minimize spread particularly from crop to crop (Fletcher and Gaze 2008). The most
efficient way of achieving this is to restrict movement of the vectors and requires extensive knowledge of the
pathogen’s biology and the ability to recognise complex symptoms expressed at all stages of the disease
(Gill 2015). In this article, we will be exploring the ways that containment can be used to prevent the spread
of dry bubble. While many people on farms currently experiencing an outbreak may think that elimination
is the first step in regaining control, containing the elements of spread and dissemination is the logical first
step. Re-infestation of areas cleared of disease will always occur while the disease and its vectors remain
unchecked.

Dry bubble caused by Lecanicillium fungicola (formerly Verticillium fungicola) is a widespread, persistent and
devastating disease of the cultivated button mushroom, Agaricus bisporus which, if left uncontrolled, can
render a farm economically unviable.

There are two major considerations for containing dry bubble – the disease symptomology and the disease
vectors – which must be addressed concurrently to achieve some form of control. It has been estimated that
a single bubble-affected mushroom is capable of producing around 30,000,000 spores/hr and that 2,500
spores/kg of casing is sufficient to cause significant yield reduction while 25,000,000 spores/kg of casing
will result in total crop loss (Beyer 1994).

Lecanicillium spores are produced from the tips of conidiogenous cells which are arranged in whorls or
verticils (hence the pathogen’s previous name of Verticillium) along an erect conidiophore (Figure 1a). The
conidiophores give dry bubble one of its characteristic symptoms – the dull off-white velvety texture of
the classic undifferentiated dry bubble tissue mass (Figure 1b) and the blue-grey velvety texture of the
sporulating mycelium expressed on mature mushroom caps (Figure 1c). Because the spores are encapsulated
within a sticky mucilage (Figure 1d), they are not dislodged by air currents in the grow room. However, the
mucilage ensures that the spores will adhere to anything that touches them and be carried off to a fresh
location where a dry bubble infection will begin anew.

The objects that the spores stick to are called ‘vectors’ and are defined as animals or insects that carry
disease from one plant or animal to another. On a mushroom farm, vectors which follow this definition
include (but are not limited to) mites, nematodes, flies and people. There are also a number of abiotic
(non-biological) vectors which exist on-farm such as wind, water, tools, machinery and recycled boxes,
some of which are associated with human activity. Containment of dry bubble therefore involves isolating
the sporulating Lecanicillium from its vectors and then confining the vectors themselves within the diseased
room to eliminate spread to the rest of the farm.

An inverted plastic cup placed over the bubble and pushed hard and twisted into the casing (Harvey Sorensen
1982; Gill and Allan 2015) is one such way of isolating the disease. The construction of the cup and moisture
content of the casing are two important parameters to consider. In earlier flushes, when the moisture
content of the casing is relatively high, a thin-walled vessel such as the cut off bottom of a plastic soft
drink container will suffice (Figure 2a). However, once the moisture content of the casing is reduced in later
flushes, a more solid vessel maybe required (Figure 2b). Suitable cups can be purchased inexpensively from
discount chain stores – it is a matter of trial and error depending on the condition of the casing.

PDMS Contact
Judy Allan
Phone: (02) 6767 1057 • Email: [email protected]

While inverted cups isolating dry bubble can be left in the casing through crop termination if applied in the
third flush, a different tactic may be required in earlier flushes. The cups can be left in the casing throughout
the life of the crop, but following the final harvest at the end of the earlier flushes, the cups can be removed
for re-use following meticulous sanitation. Scrupulous spot treatment of the bubble and surrounding casing
can then be performed. An alternative is to apply salt at the same time as the cups are inserted into the
casing. A sufficient amount of salt is put into the cup and the cup is inverted over the bubble (Figure 2c).
The salt is delivered directly to both the bubble and the casing surface immediately around the bubble in
one operation.

* b

a

cd

yacFlooicsFognuueifuigntlrd.lrgrusieoormupaeS1nhlup1oodsDofhrDirternre.yro.gsyoTbSbamtuhprhubeeoebbcrmpbl)ceerluosdoebcnrdbiaiyiuoldiracolbeigoeouleogdbppygbhhr.ayolaote.sdart)aeeuhbx).tceehpteeThertdnheieepserreasseeertmmceodttcfouhoctvctoencheinlodematinidgpabciiedtooysuinphrotoihehadpfoesimhroteorbguheresoeeaehnfegroocneLouofneosrLntcmseeaicmdc.uneiasilooIcnlensvgidilecelb(iditnyuololoemtibhulpulymro(siermwtep(chdaraeeegarlaerdelrrrssreotaohtaw(rhwyerg)eoe)e.slwgnplhNore)toewsochlyditomeusvalsderettehrhnslovdee.tewhBvttry)eoeea.rlrvtetpN=eieacxr2rosiett0eltuipsedµcrai(emlarmtseohs(atfeaettbsurhs)pirtreseeoeDklrrse)ruispsaypolksaeofbte)cricuodienombsfgnbmceisLlodnueaein.rocteriuaBgodxrnaeupieoinrnrc=geodissulei2plsnsni0eougocdµrmeuetmolhssilness
inbd)icDatreyd bbuybabrrloewesxpdr)esspsoerdesoinn cylousutnergs menuvsehlorpoeodmin sct)icdkryymbuucbilbalgee e(axrprorews)s.eBdaro=n20mµamture mushroom. In both images the grey

velvety texture of sporulating Lecanicillium is indicated by arrows d) spores in clusters enveloped in sticky mucilage (arrow).
Bar=20µm

While encapsulated beneath an inverted cup, the pathogen is made safe from contact with potential vectors.
Spot treatment, while primarily a tool for the elimination of the pathogen, also acts as a means of containment
but only if performed very carefully. The application of salt around a bubble following its removal is thought
to restrict development of the pathogen by dehydration (Harvey Sorensen 1982) and it is an accepted method
of preventing the spread of the pathogen through the surrounding casing material. In addition, the salt
will act as a physical barrier isolating Lecanicillium spores on the casing surface or bubble remnants from
potential vectors.

powerofmushrooms.com.au 35

aa b c

Figure 2 Containment of bubble a) cut off soft drink bottle in an early flush with soft, moist casing b) cup made of heavier plastic used
in fiFrmigeurr,edr2ierCcoansitnaginomfeanltaotefrbfluubsbhlec)as)alctuttreoaftfmseonft adnrdinckobnotatitnlemienntancoemabrliynefldush with soft, moist casing b) cup made of heavier

plastic used in firmer, drier casing of a later flush c) salt treatment and containment combined

Flies and gnats of numerous species are ubiquitous within mushroom crops around the world. In Australia,
mushroom flies fall into two taxonomic groupings; phorids (Megaselia halterata) and sciarids represented
by two species Bradysia ocellaris and Lycoriella ingenua. Both phorids and sciarids are responsible for
vectoring dry bubble (Clift et al 2004; Fletcher and Gaze 2008; Shamshad 2009) by picking up Lecanicillium
spores from bubble-affected sporocarps on their legs and abdomen (Figures 3a,b). It has been shown
that morphological differences in leg structure of B. ocellaris ensure that it is a more efficient vector of
Lecanicillium spores than the other species of sciarid L. ingenua (Shamshad 2009). During early stages of
production, mushroom flies are attracted to the odours of compost in which impregnated females lay their
eggs. In the case of sciarids, this may number around 170 while phorid females may lay around 50 eggs
(Fletcher and Gaze 2008). Sciarids are attracted to freshly cooled or cooling Phase II compost and prefer
uncolonized compost to lay as even small amounts of mushroom mycelium will reduce the number of eggs
laid, but all stages of the crop are susceptible to infestation (Shamshad 2010). Phorids on the other hand are
particularly drawn to fresh mycelial growth within compost any time between spawning and when the casing
becomes fully colonized. Attraction peaks at casing and eggs are laid in very close proximity to mushroom
mycelium (Fletcher and Gaze 2008).

Tray farms where grow rooms open into a common utility corridor, are most susceptible to fly infestation of
new crops. While trays of freshly cased spawn run compost are being transferred past diseased rooms to
fill the new clean room, flies carrying Lecanicillium spores will seek out the fresh compost to lay their eggs
and in doing so will introduce Lecanicillium spores into the fresh substrate thus perpetuating the continual
cycle of internal farm recontamination. Shelf farms are most vulnerable during fill of bulk Phase III compost,
when the clean room is open for an extended period of time. The aim of containment is to therefore restrict
Lecanicillium spore-carrying flies to a diseased room and to prevent them from infesting fresh compost.
Fly containment can be achieved by covering external vents and exhaust outlets with quarantine mesh
with a maximum hole size of 0.3mm (Fletcher and Gaze 2008) and ensuring that the integrity of all door
seals, including personnel doorways and access ways is maintained. During day-to-day activities the doors
must remain closed as much as possible and access restricted to necessary personnel only to reduce door
openings. In addition to the attraction of compost odours drawing the flies from the room, incursion of
steam at the beginning of cookout will force flies to find a way out of the room. At this time, it is advisable
to fit mesh over the floor drains to prevent flies escaping.

People and their associated activities within a diseased grow room are the most significant vectors of dry
bubble disease. Bubble left untreated on the bed results in an increased rate of ‘incidental touches’ by the
harvesters (Fletcher and Gaze 2008) which we have previously demonstrated on selective PLSA medium
(Gill and Allan 2015). Similarly, watering onto untreated bubble will spread infective propagules onto clean
casing within the same bed, neighbouring beds, the floor and the waterer themselves. Once adhering to
personnel, Lecanicillium spores will be transferred to any surface the person subsequently touches including
picking tools, trolleys, cartons, tray timbers and door handles. If carried on their clothing, spores will be
transferred to shared areas such as the tea room where staff from production areas can easily pick up the
spores and transfer them into composting and casing operations thus infecting future crops at the earliest
stages. By isolating the symptomatic bubble and treating the immediate casing as described above, the
chances of inadvertently touching bubble and watering onto bubble are very much reduced.

36 powerofmushrooms.com.au

Photograph courtesy Afsheen Shamshad

a

Photograph courtesy Afsheen Shamshad

b

Figure 3 a) flies (arrowed) on dry bubble-affected mushrooms b) Scanning electron micrograph of a sciarid’s leg
shoFwiignugrLee3canai)cifllliieusm(asrproorwesebde)iongn cdarryribedubambloen-gaftfheechteadirsm. Buasrh=r1o0oµmms b) Scanning electron micrograph of

a sciarid’s leg showing Lecanicillium spores being carried among the hairs. Bar=10µm

However, not all mushrooms express symptoms immediately when challenged by Lecanicillium spores.
Asymptomatic mushrooms may carry dry bubble spores but for all intents and purposes, they appear clean. This
means they will be overlooked for bubble isolating treatments, harvested as ‘clean’ mushrooms and transfer
spores to harvesters’ gloves. Similarly, Lecanicillium colonizing the casing layer may not be visible to the naked
eye and if it was, it would not be discernible from Agaricus mycelium. Considering the many hundreds of times a
harvester will contact the casing surface during a shift, it is probable that harvesters, when working in a bubble-
affected room, will still pick up Lecanicillium on their gloves. It is therefore imperative harvesters assume that
some disease will still be present in the room and to maintain a satisfactory level of hygiene to contain it. Gloves
must be changed regularly and all portable equipment that is touched by the harvesters must be sanitized before
moving to another room or crop. Harvesters must move from clean or early crops to dirty or older crops and
recycled cartons must not be used in early flushes. The recycled returnable plastic containers must be sanitized
before being taken into an early flush and foot dips must be used not only to sanitize the feet of staff, but also as
a reminder to staff as they are entering a room for the need for strict hygiene (Fletcher and Gaze 2008)

Our recent work around Australia has indicated that the floors of bubble-affected grow rooms and corridor floors on
dry bubble-affected farms, particularly in the vicinity of diseased rooms, are significant reservoirs of Lecanicillium.

powerofmushrooms.com.au 37

Other than watering onto mature bubble and inadvertently touching symptomatic mushrooms, infective
Lecanicillium propagules (spores and hyphal cells) may also be liberated from the bed by harvesters dropping
infected casing onto the bed or floor while trimming asymptomatic mushrooms and by inadequate spot
treatment by the disease control team. Once on the floor Lecanicillium propagules become incorporated into
the organic floor debris (consisting of casing, mushroom stalks, mud and dust) and have been frequently
isolated from the soles of harvesters’ footwear. The use of regularly maintained foot dips is therefore warranted
to prevent Lecanicillium being tracked onto the farm from a diseased room. It is then critical that the organic
floor debris is cleaned up with a squeegee blade with or without low pressure water, but neither dry sweeping
nor pressure washing must be used. Dry sweeping will create clouds of airborne dust particles to which
Lecanicillium spores adhere and it will be carried on room air currents and dispersed around the farm. On the
other hand, pressure washing will disperse Lecanicillium propagules by water splash onto beds and operators
and will create Lecanicillium-rich aerosols which, like dust, will be dispersed by the air currents within the
room. Pressure washing will also create aerosols from the organic material packed into floor cracks and joins
which may consist of Lecanicillium cells.

The first human activity in a clean room is likely to be the filling team which, on a tray farm, will involve a forklift
carrying trays of cased compost along the utility corridor into the new room. For this operation, the concept
of containment shifts from the diseased grow room to the utility corridor and during fill, any pathogens must
be confined to the corridor. A simple tool for achieving this is a disinfectant mat which can be laid across the
entire width of the door so that the forklift and crew must pass across the mat to access the room (Figure 4a).
The mat must be long enough to accommodate at least one full turn of the forklift’s largest wheel and this can
be easily calculated (Figure 4b; Expression 1). A carpet offcut is an inexpensive and readily available option.
A build-up of organic material is known to reduce the efficacy of disinfectants and sanitizers however, so the
mat must be hosed off and replenished with fresh sanitizer on a regular basis for it to remain effective. Unlike
foot dips which can be ignored or avoided, the size of a disinfectant carpet at the door ensures that all feet and
trolley wheels are sanitized when leaving a diseased room.

Wheel diameter D (cm)

ab

FigFuigruer4e 4a)aD) Disiisninfefecctatannttmmaattlalarrggeeeennoouugghh ttoo ssaanniittiizzee ffoorrkklliiffttwwhheeeelsls b)bm) meaesausurirninggththeeddiaiammeetteerrooffaawwhheeeell

Expression 1: The circumference of a circle (in this case, the circumference of a wheel) = 2πr.
Therefore, the minimum length of carpet required, in centimetres = [(wheel diameter ÷ 2) × 6.3]
Example: if the wheel measures 50cm in diameter, then the circumference of the wheel and the
minimum length of carpet you will need is (50 ÷ 2) × 6.3 = 157cm or 1.6m

Mites can be difficult to contain due to their size as they are capable of negotiating well-maintained door seals.
However, their ability to contaminate other crops can be reduced by controlling their known vectors, both flies
(Fletcher and Gaze 2008) and people.
There is little information available on the role nematodes may play in spread of dry bubble. Any influence they
may have would presumably be localised within beds and the threat to other crops is negligible. Containment
is the first step in regaining control of a mushroom farm experiencing a dry bubble outbreak. If the source of
Lecanicillium inoculum is not restricted, then clean areas of the farm remain highly susceptible to reinfection
from older crops and the re-infection cycle continues. By isolating the symptoms of dry bubble and confining
the disease vectors to already affected rooms, other steps of the IPM can be undertaken assured that newly
disinfested areas will remain clean.

38 powerofmushrooms.com.au

Summary of containment strategies to prevent spread of dry bubble (Lecanicillium fungicola) in a symptomatic room

Target Containment strategy Effect

DISEASE Prevents watering on bubble and incidental touches by
Bubble Inverted cup, with or without salt harvesters, isolates source of spores from flies
Spot treat by removing bubble and applying salt Prevents spread of Lecanicillium through the casing
and to other mushrooms
Casing Spot treatment
Prevents spread of Lecanicillium through the casing

VECTOR Install fly mesh on exhaust outlets and external vents Flies cannot escape to infest new crop
Flies Maintain door seals Flies cannot escape to infest new crop
Keep doors closed whenever possible Flies cannot escape to infest new crop
Install fly mesh on drains at cookout Flies cannot escape to infest new crop

People Restrict access to diseased rooms for all staff Fewer people result in fewer touches/transfers
Manage harvester traffic
Prevent contaminated harvesters and their equipment
Change gloves before leaving a diseased room moving to newer rooms
Install foot dips
Install disinfectant carpets in doorways, especially on tray farms Prevent transfer of spores from gloves to other
Prevent airborne dust by not dry sweeping or pressure-washing locations such as the tea room

Disinfest feet leaving the diseased room

Disinfest wheels and feet exiting the diseased room

Reduces spread of spores in dust and water droplets

Mites Restrict their vectors (flies and people) as above Limit spread to neighbouring rooms

Acknowledgement: Part of this work was carried out under the auspices of HIA Project MU12007

References
Beyer DM (1994) Get ready for summer “Vert”. AMGA Journal Spring: 23-26
Clift AD, Shamshad A, Terras MA (2004) Flies and dry bubble in cultivated mushrooms. In: Proceedings of the 16th
International Congress on the Science and Cultivation of Edible and Medicinal Fungi (CP Romaine, CB Keil,
DL Rinker, RJ Royse editors). Pennsylvania State University, Pennsylvania, USA. pp459-464
Fletcher JT, Gaze RH (2008) Mushroom Pest and Disease Control – a color handbook. Academic Press, San Diego, USA
Gill W (2015) Time of infection influences symptom expression in Agaricus dry bubble disease (Lecanicillium
fungicola). AMGA Journal Autumn: 28-29
Gill W, Allan J (2015) Dry bubble and harvester hygiene. AMGA Journal Spring: 39-43
Harvey Sorensen C (1982) Methods for control of Verticillium and Mycogone. Mushroom News November-December: 29-31
Horne P, Page J (2008) Integrated Pest Management for Crops and Pastures. Landlinks Press, Vic, Australia
Shamshad A (2009) Integrated pest and disease management of cultivated mushrooms, Agaricus biporus (Lange)
imbach. PhD Thesis, Sydney University. pp157
Shamshad A (2010) The development of integrated pest management for the control of mushroom sciarid flies,
Lycoriella ingenua (Dufour) and Bradysia ocellaris (Comstock), in cultivated mushrooms. Pest Management
Science 66: 1063-1074

AGORA: www.emushrooms.org

To use Agora, the AMGA’s Pest and Disease website, you need a password. It has come to our attention that some
people can’t find their passwords to use to log on. If you fall into this category or have some new members of staff

who would benefit by having access to the site, or if you have your password and would like a phone tutorial on
using Agora then please email or phone Judy Allan to arrange a mutually suitable time.
Phone: (02) 6767 1057 or Email: [email protected]

powerofmushrooms.com.au 39

www.mushroommachinery.com

Two product lines new
mushroom machinery

Premium Economy

Heavy duty Budget friendly
Top quality – 30% Price

Webinars 1. Management of Bubble Disease
available
on Demand 2. Safe and Effective Pesticide Use
through with Emphasis on Fungicide Use

www. 3. Management of Cobweb Disease
emushrooms.

org

40 powerofmushrooms.com.au

SYLVAN AUSTRALIA PTY LTD 41

189 The Northern Road, Londonderry NSW 2753
PO Box 646, Windsor NSW 2756, Australia, ABN 51 064 597 575

t: +61 02 4p5o7w20e55r5off:m+6u1 s02h4r5o7o2 m00 s55.com.au

General Australian Mushroom Growers A
ssociation

Manager’s Report

The Times They are a Changin’

Some big changes have occurred at the AMGA in December. Our highly respected
Administrative Assistant, Sherilynn LeFeuvre announced her retirement after 20 years and 83 days of outstanding
service; and the AMGA office is moving to Castle Hill after 27 years at our Windsor location.

Sheri’s last day at the AMGA was 3 December. An array of AMGA Directors, members and life members and many of
her work colleagues attended a lovely farewell event at the Hawkesbury Racing Club to pay tribute to Sheri’s dedicated
and professional service to the Association and its members. We are going to miss Sheri’s caring nature, lovely
personality, and broad range of skills.

Sheri’s position will not be replaced. Her roles have been divided up and reallocated to existing staff and service
providers. This modern management approach allows us access to specific skill sets as required and provides optimum
efficiency and flexibility for the Association into the future. All member inquiries will come to the GM.
At the same time as we manage the transition to a world without Sheri, the Association is moving into to smaller
office accommodation with our colleagues at Nursery and Garden Industry Australia (NGIA) at Castle Hill. This move
provides us with everything we need in a very cost effective way.

We are in the middle of moving as I write this column, so as soon as we get everything sorted we will advise of the new
office details but the office phone number and mailing address will remain the same until further notice. All emails
and websites remain the same.

Modern Horticulture Award Update

As you will be aware, the Fair Work Commission (FWC) is undertaking a compulsory review of 122 Modern Awards
that are an important part of the Australian business landscape. The Modern Horticulture Award 2010 (Hort Award)
is among those 122, and is the Award that applies to the mushroom industry (along with the more than 50 other
commercial horticultural industries).

The FWC Review kicked off in November 2013 and is taking forever. The joke is the current four-year review will be
completed just in time for the next four-year review to commence. The review of the Across Award issues will finally
be drawing to a close early next year. Then the individual Award reviews are due to begin. The Hort Award review is
scheduled for March to May next year.

The Across Award issues are things that the Commission believes should apply to all awards such as leave entitlements
etc. The FWC has made a number of Across Award changes over the past six months that have impacted on the Hort Award.
Rather than confusing everyone with a constant drip-feed of changes as they have been occurring, we are waiting
until the process is complete before issuing copies of the new Hort Award to members.

In the meantime if members have a need to refer to the latest version of the award, they can do so logging onto the
Fair Work Commission website: http://awardviewer.fwo.gov.au/award/show/MA000028

42 powerofmushrooms.com.au

AMGA Board Election Results

The new AMGA Board for 2015/2016 was announced at the Association’s recent Annual General Meeting.

The Association’s Directors for coming year are:
Troy Marland (Qld State Director)
Kevin Tolson (NSW State Director)
Mick Surridge (Victorian State Director)
Nick Femia (South Australian State Director
Geoff Martin (Ordinary Director)
David Tolson (Ordinary Director)
Phil Rogers (Ordinary Director)

Casual vacancies existed in Tasmania and Western Australia following the elections. The Board has subsequently
appointed Tim Adlington as an ordinary director to fill the vacancy in Tasmania.

The election of office-bearers for the Association for 2015/16 saw Kevin Tolson elected as Chairman, Mick Surridge
as one Deputy Chair, David Tolson as the other Deputy Chair, and Geoff Martin re-elected as Treasurer.

Conference

The 42nd Australian Mushroom Growers Conference will be held from Thursday 13th to Saturday 15th October
2016 in Mildura, Victoria. Our host for the farm visits on Thursday afternoon will be Geoff and Vera Izard at Merbein
Mushrooms. Delegates will get to see a fully integrated business from compost yard to packing facility.

The theme will be around sustainability for our industry. The program is almost complete and will feature some very
interesting international and local speakers who will discuss the challenges of the next decade on the farm and in the
market place, and share their knowledge about how Australian growers might respond.
An exciting presentation program will be supported by great networking events throughout the conference and the
usual array of commercial exhibitors and sponsors who support our industry.
Registration will open early in the New Year so stay tuned.

19th ISMS Congress + 34th Mushroom Days = Mushroom Week in Holland

Mushroom Week in Holland is Mega International Mushroom Event that will occur from 29 May to 3 June 2016.
This special event combines the 19th ISMS Congress in Amsterdam from 29 May to 2 June with the world famous
Mushroom Days in Den Bosch from 1-3 June. It provides everyone in the mushroom business all over the world with
a once-in-a-lifetime opportunity to experience the very best the global mushroom industry has to offer.

Preparations for the 19th Congress are well underway. Over 200 scientific abstracts have already been received with
still more to come in the last week before the deadline on 16 December. A brilliant line-up of keynote speakers is
scheduled and the networking will be extra special. More information can be found at: http://www.isms2016.com
Amsterdam is one of the most popular cities in the world and there is always lots going on. If you are considering
attending Mushroom Week then it is essential that you book your accommodation soon as possible. It will be hard to
get a hotel room near the venue if you leave it too late.

Information about Mushroom Days can be found at: http://www.champignondagen.nl/nl/index/1-Champignondagen_
beurs_event_exhibition_paddestoelenbranche

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Christmas Message

2015 has been an up and down year in the market. Overall it’s been better than last year but that’s mainly due to
several businesses closing their doors last Christmas and some variable compost at various times during the year.
Rationalization in the industry over the last few years has resulted in the loss of 20 growers, many who were well
established in the industry. We currently have just 49 commercial Agaricus producers in Australia. Production capacity
remains fairly constant as larger producers fill the volumes previously supplied by those who leave our industry.

The last Journal for the year is always a good time to publicly say thank you to those who have contributed to the
ongoing success of our Association. A big thanks you to Sheri and Maurice in the office, our dedicated and talented
contractors, our committed Board. A special thanks to Chairman, Mick Surridge who put in a big effort while I was
on leave earlier in the year and Kevin Tolson who is working hard on industry unity. Every one of out team put in way
beyond the call of duty during the year.

Also a very big thanks to all the members who have supported the AMGA’s efforts in various ways throughout the
year. We could not achieve what we do, at the price we do it, without the help and in-kind support we get from our
membership and stakeholders in the supply chain. This sort of environment makes the mushroom industry such a
special place to work and do business.

For something a little different this year, I thought I’d reprint an item I found in my files recently connecting to
mushrooms to Christmas. Please excuse the European flavor but I think you’ll get the drift.

To each and everyone one of you, please take the time with your family to reflect on how lucky we are in Australia, be
thankful for what we have got, and spend a few precious days recharging your personal batteries. In closing the final
GM’s column of the year, I’d like to wish you and your family a very safe and happy festive season.

Merry Christmas and a Prosperous 2016 to you all.

Greg Seymour

General Manager

A Christmas Mushroom

By Sheila Brown
Wednesday, December 12, 2007

Most Christmas trees from the north (firs, pines, spruces) are ectomycorrhizal. That is they
form an association with a type of fungi that forms the fruiting bodies (mushrooms) that
are very familiar to most of us. Mushrooms are found growing under trees all over the
world, and one common mushroom is the red and white Amanita muscaria or the “fly agaric”
mushroom.

Ectomycorrhizal relationships are common in our forests. Both the trees and the fungi
benefit from their interactions. The fungi receive sugars, carbon, and other essential organic
substances from tree photosynthesis, and in return the fungi provide the trees with increased
absorption of water, mineral salts, and metabolites.

The fungi can also fight off parasites and predators such as harmful bacteria and nematodes.
Indeed, most forest trees are highly dependent on their fungal partners and in areas of poor
soil, could possibly not even exist without them. Without the fungi, the trees would not grow
very tall-- at most a couple of feet in a decade!

Many of the symbols we associate with Christmas originated with the shamanistic traditions
of the tribal peoples of pre-Christian Northern Europe and Siberia. Mycologists and
ethnobotanists argue that the trimmings of Christmas owe a great deal to the fly agaric
mushroom.

Fly agarics appear on Christmas cards as a symbol of good luck. They are also found
as Christmas tree decorations in places like Germany, probably derived from their
ectomycorrhizal relationship with coniferous trees. Santa’s red and white suit seems to draw
its colors from the fly agaric mushroom. It is even possible that the tradition of putting up
stockings had to do with drying mushrooms over the fireplace.

NB. Fly agaric mushrooms can be toxic, so please do not eat them!

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Chairman’s Report

Season’s greetings

The year has brought about a lot of change.

Firstly trading terms have improved somewhat from the last three or so years which
were described from my father Rob as the most difficult times since 1972. A number
of our friends and association colleagues after a long pronounced period of poor trading ceased business to the order
of eighty tons per week which returned us to a situation of not having an over supply other than what I would describe
as a slowing during school holidays and a week or two post school holidays.

Industry has experienced cost increase in line with CPI over the past four years. With the improvement of the market
we have seen an improvement of price of approximately half the increases. Obviously we have further to go to bridge
the gap but with more friendly market circumstances hopefully producers will be feeling confident enough to drive
market price. HIA and our promotions into the future is another key to industry success.

With the formation of Horticulture Innovation Australia Ltd (HIA) and the transition of management of industry levy
funded Marketing and R&D programs from the old HAL to HIA was the impetus for a number of Peak Industry Bodies
(PIB’s) to look closely at their own activities and future operation. Like AMGA, many provided services to their levy
program, via contracts with HAL. While that past arrangement is not completely closed, it is clear that HIA have moved
away from contracting certain services to PIB’s and are opening the letting of such contracts to a competitive tender
process. It is likely to be many months before HIA has established a stable and predictable operational performance.
For some years now, a considerable amount of the activities of AMGA have been as a result of contracts with HAL. The
Association, very successfully, played a major part in both the overall management of R&D and Marketing programs;
and as ‘service provider’ for a number of specific Marketing and R&D projects.

The AMGA Board determined that a formal process of forward planning for the Association should be started and
have committed to Strategic Planning Meetings to plan for the future. In short our income level has reduced through
the changes in HIA and so has the projects we do, so we need to look closely at the role of AMGA and stream-line
its costs. I will look forward to communicating the results of our strategic review once we have a clear vision for our
future. What membership should feel confident is that the board are focused on delivering on key association roles
including : all Communication, Brand Custodianship and Industry Governance. Feel free to speak to an AMGA director
if you would like to voice any opinions or thoughts.

Within HIA there has been an Interim Advisory Committee in place. HIA will be putting a permanent Advisory Committee
in place by the end of the year. This advisory committee is similar to the past committees of HAL in that it makes
recommendations to HIA. As a member of the interim group I can report that there has been some dissatisfaction
with the performance of HIA carrying out industries wishes. However, despite that dissatisfaction, I am optimistic that
this will change with the formation of a permanent advisory committee. The interim group has been very like-minded
in views and we have had to be patient.
I am strongly confident of good outcomes for our levies with time.

Accountability and analytical proof of projects is a major focus of the advisory committee in order to make sound,
certain decisions. To this point there is little to see from HIA but despite this I feel the track trodden has been
an important one. The old marketing program has been challenged by new R&D contracted company 55 5 which
has identified that for optimal results from our levy promotions spend that a more concentrated and different key
message is required. Health benefits will still be important in driving increased consumption, but the messaging will

powerofmushrooms.com.au 45

change to promote simple everyday meals that taste great with the addition of mushrooms. Now this work
has been completed creative consultants are being sought to come up with the program that will be used
in promotion going forward. Our ‘Golden Egg’ so to speak. ‘Unrivalled Goodness’ is a catch tag growing in
popularity. Although I wish I could say our new campaigns will be soon complete I am unable to as it will be
some time, but I expect the new campaign will be ready before spring next year. Until this time other avenues
of promotion are being used to try to drive market demand for mushrooms.

After twenty years of working for us at the AMGA office Sherilynn LeFeuvre has retired. Many thanks to the forty
odd people who attended her farewell presentation. Sheri has resided over two hundred board meetings in her
tenure with us. Wishing her the joys of a happy and healthy retirement.

New South Wales members could ear mark the ninth of February for a state meeting at four pm.

My congratulations to Tim Addlington for his appointment to the AMGA board. Tim has many years of experience
on the Canadian Mushroom Industries board.

The office of the AMGA is moving for the new year. The Board has agreed to the General Manager’s suggestion
of hiring some space in Castle Hill at the Nursery and Garden Industry Association’s office and utilizing their
receptionist/ admin help. There are some logistical advantages with storage and savings in the first instance
for non replacement of Sherie’s position.

The 2016 conferences planning is well under way with HIA agreeing to financially contribute to its staging. Each
levy payer will be given one free registration to the conference. This was a great suggestion brought to the table
by Costa Mushrooms. Please put the dates in your diary 13th to 15th of October 2016. Motor cycle enthusiasts
may wish to come on the pre conference ride from Sydney to Mildura Thursday 6th October to Wednesday 12th
October.

May I thank the support from directors for the small period since October with me once again chairing our
fine association. I will endeavor to lead our directors through intelligent change and planning for a new year
to come.

Best regards and productive cropping

Kevin Tolson

AMGA Chairman

Mushroom Fly Control

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 Curative and preventative solutions available
 Available all year round with next day delivery

Ecogrow Environment Pty Ltd

Ph: (02) 6284 3844

www.ecogrow.com.au

46 powerofmushrooms.com.au

GROWERS COMMUNICATION STRATEGY:

How to proceed
in a crisis

AMSAFE safeguarding our future!

1 Phone 02 4577 6877

• If you suspect a possible crisis
• If you are experiencing difficulties

that may become a wider crisis
• If you aren’t coping with a crisis

2 Say nothing

• Refer all enquiries to AMSafe
• Refer the media to AMSafe

3 Follow the leader

• Wait for AMSafe to issue you
with the ‘one message’

AMSAFE – protecting the assets and wellbeing of the Australian Mushroom Industry!

Summer 2009 Page 39

Vitamins Cancer
and minerals. Research.

1 A serve of mushrooms has 20% or 3 Three international research papers
more of the daily needs of the essential have reported that women who eat an
B vitamins riboflavin, niacin, pantothenic average of one mushroom a day have
acid and biotin, and the minerals selenium half the breast cancer risk of those who
and copper. Mushrooms have more of do not eat mushrooms. This has sparked
these nutrients than common vegetables. further research to see if mushroom
compounds can influence breast and
prostate cancer risk.

High in All your
antioxidants for daily

good health. vitamin D.

2 Mushrooms are a rich source 4 In the wild, mushrooms
of antioxidants, similar to the naturally produce vitamin D in
amounts found in vegetables. sunlight. Learning from nature,
Mushrooms are one of the few farmers are now producing
non-animal foods that provide Vitamin D Mushrooms – the
ergothioneine, an antioxidant only natural food providing
that protects red blood cells. 100% of your daily vitamin D
needs in just one tasty serve.

Ten reasons why just three a day
means a healthier life.

Keeping hearts Low carbs and Boosts immune
healthy. low fat. system function.

5 Research reveals that mushrooms 6 A serve of mushrooms has only 7 Many studies show the mushroom
can have both a cholesterol-lowering 103 kJs (24 Cals) because it is low in contributing to a healthy immune system,
and glucose-lowering effect, currently carbohydrates and virtually fat-free. which may in turn stop the growth of
attributed to their beta-glucans, a Research shows that mushrooms tumours. Mushrooms improve Natural
special kind of carbohydrate. help control the appetite so you Killer Cell numbers and other aspects
don’t overeat. of a complex immune system.=

Flavour Yes, mushrooms Unique nutritional
without salt. have B12. benefits.

8 Mushroom’s rich, savoury flavour is 9 Mushrooms naturally provide a small 10 The mushroom is neither a fruit
called “umami” by the Japanese. The amount of vitamin B12, a vitamin nor a vegetable. It resides in its own
flavour amplifier is the natural glutamates normally associated with animal foods. biological kingdom. That is why many
in mushrooms. More flavour means you The B12 is the same as that found in of its nutrition and health benefits are
don’t need to add salt when you add animal foods and is easy to absorb. different to those of plant foods.
the mushroom to a meal.

To find out more visit powerofmushrooms.com.au