Organic mushrooms are quite common in the USA. “But there isn’t much difference between organic mushrooms and ordinary mushrooms,” said Fred Recciuchi, CEO of Basciani mushroom farm, from Avondale, PA. The company itself does not grow organic mushrooms, but many of its partners do it.
“Most mushrooms are inherently organic, “said Joe Salvo, president Ponderosa Mushrooms & Specialty Foods, Port Coquitlam, British Columbia Exotic mushrooms, in particular, almost always grow in organic conditions, without pesticides and fertilizers using sawdust as the main substrate, and usually the question is exclusively whether the producer wants to spend time and bear the costs of certification, he said.
The company offered organic mushrooms in response to customer requests almost from the moment it was founded in 1994.
Ponderosa offers 10 types of organic exotic mushrooms, including shiitake, oyster mushrooms, maitake, eringi.
The company also markets certified organic white and brown champignons, including Porabello..
. If the company sells exotic, all the mushrooms supplied by California’s Gourmet Mushroom are organic, said Bob Engel, the company’s press officer. The company passed organic certification in 2003. “It seems to me that this was very important for representing our company in the retail market,” he said. If the company sells exotic mushrooms, “being organic is really important,” Engel said..</div>
Dole Mushrooms в Kennett Square, Pennsylvania has been producing organic mushrooms for 11 years, said Gary Schroeder, director The company received an organic certificate in response to inquiries from consumers and retailers, he said..
Organic sales are “very stable,” he said. “This is a good business.” Organic mushrooms are popular in part because their nutritional properties are the same as regular mushrooms, he said. White champignons and various types of portabello are the mainstay of the company. Portabello and baby portabello are the top priorities for the Dole Mushrooms in the organic category, because they are well stored and have the best taste, Schroeder said.
Organic mushrooms seem to have survived the recession well. “The recession was hard for us,” Engel said. “But we are already normal.” It is difficult to determine whether the decline in sales during the economic crisis hit the organic category or the mushroom category in general“I think the recession was a situation where all boats were sinking – both yachts and boats together, “he said.
In Dole, by contrast, sales of the organic category “remained surprisingly stable” during the recession, Schroeder said. “We think this is a very good sign.”.
Due to the similarity of growing methods between organic and inorganic exotic mushrooms, prices are becoming more and more comparable, said Salvo of Ponderosa Mushrooms & Specialty Foods, however, this is not necessarily the case for champignon
“Crops of organic champignons are significantly lower than inorganic ones, and this will keep prices for organic champignon at a significantly higher level for the foreseeable future, “Schroeder said.
In Ukraine, according to IA Umdis, there is not a single mushroom producer who would receive an organic certificate for their products
Organic mushroom category remains strong
01/11/2013 12:44:34 PM
Organic mushrooms are a fairly common item.
“There’s not really much difference between an organic mushroom and a regular mushroom,” said Fred Recchiuti, general manager at Basciani Mushroom Farms, Avondale, Pa.
The company does not grow its own organic mushrooms, but partners with growers who do.
“Most mushrooms are inherently organic,” said Joe Salvo, president of Ponderosa Mushrooms & Specialty Foods, Port Coquitlam, British Columbia.
Specialty mushrooms in particular are grown under organic conditions without pesticides and fertilizers and use sawdust as the predominant growing medium, he said.
Sometimes, it’s just a question of whether a grower wants to go spend the time and incur the expense of becoming certified, he said.
The company has offered an organic program in response to customer requests practically since when it was founded in 1994.
Ponderosa offers 10 kinds of organic specialty mushrooms, including shitake, oyster, maitake, king oyster, brown beach and white beach.
The company also provides certified organic white and brown mushrooms, including portabellas.
Everything that Sebastopol, Calif.-based Gourmet Mushrooms Inc. grows is organic, said Bob Engel, chef liaison.
The company switched to organic in 2003.
“My sense was that this was very important to our establishing ourselves in the retail marketplace,” he said.
If a company offers a high-end, specialty variety to retailers, “being organic really gives you a leg up,” Engel said.
Dole Mushrooms in Kennett Square, Pa., is starting its 11th year in the organic mushroom deal, said Gary Schroeder, director.
The company got involved with the organic category in response to requests from consumers and retailers, he said.
Organic sales have been “very stable,” he said. “It’s been a nice business.”
Organic mushrooms are popular in part because of their nutritional attributes, just as conventional mushrooms are, he said.
White button mushrooms and various kinds of portabellas are the company’s mainstays.
Portabellas and baby portabellas are Dole Mushrooms’ biggest organic movers because they hold up well and have the best flavor, Schroeder said.
Organic mushrooms seem to have weathered the recession well.
“The recession was hard on us,” Engel said. “But we bounced back.”
It was difficult to determine whether the dropoff during the recession was the result of the effect on the organic category or on the mushrooms category as whole, he said.
“My thinking is that the recession was a situation of all boats sinking at the same time — yachts and rowboats together,” he said.
At Dole, organic sales “stayed surprisingly stable” during the recession, Schroeder said. “We thought that was a very good sign.”
Schroeder said the situation was the same for conventional varieties, as well.
Because of the similarities in the growing methods between organic and nonorganic specialty mushrooms, the prices are becoming more and more comparable, Salvo said.
But that’s not necessarily the case for basic organic white and brown mushrooms.
“The yield on organic is considerably lower than nonorganic, and that, for the foreseeable future, will keep it at a much higher price plateau,” Schroeder said. “If you pay the same for the inputs, but you can’t get as much out in terms of yield, you’re going to have a higher unit cost.”