Applied Plant Research (PPO) – a division of Wageningen University and Research Centre – has developed the world’s first sporeless oyster mushroom. Using classic breeding techniques and modern methods of analysis, the working conditions of mushroom pickers have been significantly improved. Energy savings are another significant benefit.
Traditional oyster mushrooms produce billions of spores that float through the air. Long term exposure to these spores can cause health complaints such as lung allergy problems and attacks of fever, unless pickers wear protective helmets. Moreover, the floating spores clog up climate control systems. This makes it necessary to continually refresh the air, increasing energy costs: when the air is too cold in the winter, it must be heated and the opposite holds true in the summer. Sporeless oyster mushrooms therefore offer improved working conditions and lower energy bills. From November 2006, mushroom spawn supplier Sylvan Nederland will launch the product under licence from PPO.
The first data from this year’s new crop show that its production is at least as good as the market’s current varieties. So far, the yield per ton/substrate is 20 percent, which is even higher than the usual 17 percent yield.
PPO developed the new sporeless variety using molecular marking technology. After crossing various oyster mushrooms, the institute used this modern method of analysis to quickly trace the descendants with the highest chance of being sporeless.
The research was financed by the Dutch Ministry of Agriculture, Nature and Food (the main financier), the industry (The Product Board for Horticulture and Bromyc, a division of the Dutch Mushroom Growers Association) and PPO. Dutch oyster mushroom growers were involved with testing. The development of this new variety proves the importance of cooperation between government, Wageningen UR as a knowledge institute and the mushroom industry.