In mushroom cultivation, mushroom growing areas are divided into two as open and closed production areas. Since the yield potential of mushrooms growing naturally in nature is directly dependent on environmental conditions and it is unpredictable how they will be, it is not economical for an agricultural enterprise to collect and sell only nature mushrooms, it carries many risks. In this respect, what is essential for us is production under closed and controlled conditions. In fact, the commercial production places of mushrooms are special production places that are enclosed, whose climatic conditions can be adjusted partially or completely, or closed areas where the mushrooms spontaneously occur without taking any measures to create ecological conditions. These places include caves and tunnels, beer and winery cellars. Basements and cellars. As a matter of fact, these natural closed spaces were widely used in the early years of cork production. However, today, due to the fact that the production costs have increased a lot and the mushroom yield cannot be increased to the desired level in these places, it has been replaced by specially built mushroom production facilities that can make mushroom production in the best way, profitable and benefit from today’s technological innovations. Mushroom growing areas are divided into two as open and closed production areas. Since the yield potential of mushrooms growing naturally in nature is directly dependent on environmental conditions and how they will be unpredictable, it is not economical for an agricultural enterprise to collect and sell only nature mushrooms, it carries many risks. In this respect, what is essential for us is production under closed and controlled conditions. In fact, the commercial production places of mushrooms are special production places that are enclosed, whose climatic conditions can be adjusted partially or completely, or closed areas where the mushrooms spontaneously occur without taking any measures to create ecological conditions. These places include caves and tunnels, beer and winery cellars. Basements and cellars. As a matter of fact, these natural closed spaces were widely used in the early years of cork production. However, today, due to the fact that the production costs have increased a lot and the mushroom yield cannot be increased to the desired level in these places, it has been replaced by specially built mushroom production facilities that can make mushroom production in the best way, profitable and benefit from today’s technological innovations. However, new technology is mostly seen in large enterprises. Because the investment cost is quite high. In medium, small and especially family businesses, simpler and low-cost cultivation places are used, which we will give below. Set the temperature between 18-20 degrees and mist twice a day with warm water. Do not put water directly into the mixture as this will interrupt the growth process. You can use spray bottles to create a water layer. Continue this process for two to three weeks until white webs form on the surface of the soil.
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