Mushroom farm dark

Controlled environment mushroom cultivation: techniques, economic importance, and global production peculiarities.

About this subject

Mushroom cultivation is an ancient agricultural practice that has scaled up industrially in recent decades. Unlike green plants, mushrooms do not perform photosynthesis and rely on organic substrates such as straw, sawdust, or compost. Global production exceeds 10 million tons annually, led by China (over 80% of the total), followed by the United States, the Netherlands, and Poland.

Modern farms operate in climate-controlled sheds or underground spaces (old mines, caves) that offer darkness and stable humidity. Dark cultivation is common for species like white button, shiitake, and oyster mushrooms. Darkness is not absolute: some species need indirect light, but most develop better without direct light, as light can inhibit mycelium growth or alter coloration.

In Brazil, mushroom production is relatively small, around 15,000 tons per year, but it is growing due to increased demand for healthy, protein-rich foods. Brazilian mushroom farming concentrates in São Paulo, Paraná, and Minas Gerais, mainly producing white button and shimeji. Dark, controlled environments reduce pest incidence and allow year-round harvests.

Fun facts: a mushroom is not a vegetable but the fruiting body of a fungus. The highest yield per square meter is achieved in the Netherlands, reaching up to 35 kg/m². In low-tech systems, mushrooms can be grown in drums, barrels, or even on logs, a traditional Japanese method for shiitake.

Frequently Asked Questions

Why are mushrooms grown in the dark?

Most mushrooms do not require light to grow, and darkness helps maintain humidity, prevents drying, and inhibits algae and competing organisms. Some species, like the white button mushroom, are grown in total darkness to achieve white color and firm texture.

What are the main substrates used in mushroom cultivation?

Substrates vary by species: wheat or rice straw for button mushrooms, hardwood sawdust for shiitake, and composted mixtures (e.g., manure and gypsum) for edible mushrooms. The substrate must be pasteurized to eliminate unwanted microorganisms.

Is mushroom cultivation sustainable?

Yes, because it uses agro-industrial residues (straw, sawdust, husks) as substrates, converting byproducts into high-protein food. Additionally, mycelium can aid in bioremediation of contaminated soils. The water footprint is low compared to other protein sources.