production
production
A SUSTAINABLE CYCLE IN THE PRISON
Our mushrooms grow in so-called grow bags – these are filter bags filled with a carefully balanced mixture of wood shavings, wheat bran, and water. This combination provides the mushroom with everything it needs to grow:
Structure, moisture and nutrients.
INCUBATION PHASE
- "MYCELIUM RUNNING"
First, the bags are sterilized to create a clean environment for the mushroom mycelium. Then, the mycelium – the "root system" of the mushroom – is inoculated.
To ensure optimal mycelium development, we store the grow bags in a closed, warm, and dark room. The temperature is kept between 20 and 25 °C, with high CO2 concentrations. Light is deliberately avoided during this phase, as the mycelium needs peace and stability to carry out its work "in secret."
Depending on the mushroom species, incubation lasts approximately 2-12 weeks. During this time, we closely monitor the development – the color, smell, and consistency of the substrate provide clues as to whether everything is in balance. Only when the substrate is completely colonized does the grow bag enter the fruiting phase.
FRUITMENT PHASE
- WHEN MYZELS BECOME MUSHROOMS
After incubation, the visible part of mushroom cultivation begins: the fruiting phase. The fully colonized grow bags are now moved to our grow room – a climate-controlled space where we specifically create the conditions that stimulate mushroom growth.
Here, we ensure a supply of fresh air, high humidity (between 85% and 95%), and soft, indirect light. The temperature is lowered to 15–20°C, depending on the mushroom species. These altered conditions signal to the mycelium that "the time is ripe"—similar to what happens in nature after a warm rain.
The first fruiting bodies usually appear within a few days. They grow quickly and require a stable environment during this time. Using sensors and a finely tuned humidification system, we maintain temperature, humidity, and air circulation at optimal levels.
The mushrooms can be harvested after just 5 to 10 days – fresh, aromatic, and of the highest quality. We harvest them carefully by hand to protect both the fruiting bodies and the mycelium in the bag.
LEARNING FROM NATURE
- OUR PATH TO IMPROVEMENT
Constant monitoring is a crucial part of our cultivation process. We check the growth, the climate in the grow room, and the behavior of the mushrooms daily. Small changes—such as in air circulation, light duration, or humidity—can have a significant impact on quality.
We document our experiences and carefully adjust temperature profiles, humidification cycles, airflow, and lighting conditions – always in dialogue with what the mushrooms "tell us back." These impressions flow directly into our daily work.
In addition, we select the most beautiful and vigorous specimens and develop new, robust strains from them. In this way, we continuously ensure and improve the quality of our crops – not by chance, but through targeted selection, experience, and attention.
Our cultivation process is vibrant and dynamic: it grows with each day, each observation, and each mushroom. For the best quality, greater sustainability, and healthy mushroom enjoyment.
