The history of mushroom production

Mushroom is the fruit of a plant organism, which is called “mycelium”. The mycelium is made of strands called “hyphae”, which live underground. As opposed to other vegetables, mushrooms do not have chlorophyll and, thus, are incapable of using solar light in order to synthesize organic molecules necessary for growth and reproduction. Because of this, they need to absorb their essential elements from the ground, especially plant substances rich in lignin. As a consequence of their behavior, they can be considered “demolishers of organic substances”, which finally become useful to all vegetables. Other species, like the porcino, are mycorrhizas: in order to nourish themselves, they exchange substances with a plant, through roots. Mushroom production dates back to the end of the 17th century, in areas that were widely fertilized, irrigated with rinse water coming from field mushrooms (“funghi prataioli’’). Later on, the possibility of growing them inside of stone quarries or natural caves was discovered. In Italy, the first organized crops were established in 1911, in caves where stones were removed. During the last thirty years, this technique has developed, also technologically. Caves are no longer used for this aim, as they have been replaced by environments where the reproduction cycle is monitored, cleaning and hygiene are guaranteed, and the commercialization of dangerous species is avoided. This way, a tasty and nourishing aliment is available throughout the whole year, at a price within everyone’s reach.

General characteristics of the product

This mushroom has a rich flavor, although not hypercaloric, thanks to the presence of glutamic acid. With 20 calories per 100 grams, the field mushroom (“fungo prataiolo”) can be inserted within a low-calorie diet. Mushrooms are almost fat-free, they have little sugar, but 3.7 grams of protein per 100 grams – an amount which is superior to that of milk. The proteins of mushrooms are a great source of essential mineral amino acids, such as potassium and phosphorus. There also are, in limited amounts, calcium, iron, and copper. Something which is rather interesting is the presence of vitamins C and B, in particular B12. 90% of the mushrooms consumed in Italy are consumed fresh. Montescudo-Monte Colombo has hosted for decades the headquarters of a company dedicated to the production of mushrooms, the “Società agricolo Albereto funghi”, established in Albereto, which later moved to Santa Maria del Piano. The quality of the mushrooms they produce is excellent. Among the mushrooms they produce, there is the field mushroom (“fungo prataiolo”), also known as ‘champignon’ which is distributed both in Italy as well as abroad.