RESOURCES

It was not until after the 1900s that mushrooms were cultivated on a large-scale in the marl mines in Limburg, Netherlands. In the early years, mushroom cultivation was not a real science as various attempts to generate larger and more profitable harvests were often met with entire crop failing to grow and many pioneers losing fortunes in the pursuit of creating the best possible growing conditions. Mushrooms were not an everyday dinner dish and were still perceived to be available only to the elite and upper classes. However, ever since then, better and more effective methods have been developed and there has been a huge increase in mushroom cultivation. Netherlands remains at the forefront for mushroom cultivation with much of their learnings and techniques used around the world to this day in just about every country.

Australia joined in the frenzy of commercial mushroom growing and cultivation back in 1933 in disused railway tunnels under the city of Sydney – including the incomplete Circular Quay to St James line. Its hard to imagine now, but back then under the heart of the CBD was a thriving mushroom farm. In the late 1930’s the mushroom industry moved outdoors to the Hawkesbury district when growers created the first raised beds in open fields, covered by nothing more than straw and hessian bags. It was hard going, with low yields and fragile mushroom crops at the mercy of Australia’s weather extremes. Relying on the expertise and hard work of newly arrived migrants, the Australian mushroom industry became a reality. As one of the most delicate foods easily prone to bruising, sun burn and temperature extremes you can only imagine how many farmers lost everything trying to grow the elusive white mushrooms. Those that survived and thrived continued to improve their growing methods and harvest techniques, learning expensive lessons and remaining focused on the delivering the best available mushrooms.

As is commonplace with dedicated growers, the focus on continuous improvement, innovation and best practice techniques saw the overall adoption of the Dutch mushroom expertise along our farms. Often information was slow in getting to the farms and although adaption may have been slower in some aspects the robust methods of the19th Century Europeans proved valuable to those that followed their principles. As mushrooms were very much a seasonal crop here in Australia, production only ever occurred during the cooler months as our harsh summers were no match for the fragile mushrooms. The risks were high, the growers were dedicated and families often struggled to produce saleable crops. The solution as it happened was to go back indoors and less harsh environments.

By the 1970s, most mushrooms eaten in Australia were sold in cans. Can you believe that!!, mushrooms in a can, no thank you very much!

Today, we expect only the premium quality fresh mushrooms to make it to our dinner tables. Not a can opener in sight. We have access to a range of exotic breeds available for varying cuisines and they vary in appearance almost as much as we do as people. The most common and by far the most popular of all breeds is the wonderfully enticing white mushrooms.

Mushrooms grown in Australia today are carefully grown by experts who have decades of expertise in all the elements that contribute to successful farms. They are well educated on soils, climate, air quality, advanced hydroponic watering systems, technology, compost temperature and quality – to name a few. And of course as the gentle little mushrooms are still harvested by hand, the growers are certainly people orientated and provide great employment opportunities for many people across the country.