White Mushroom

FE -376 FOOD QUALITY CONTROL ANALYSIS OF WHITE MUSHROOM

Introduction: OSMAN ÇOLAK

Compering TSE: NAZAN ÇİFTÇİ

Analysis: ŞEYMA DAĞ UMUT ÇOLAK

Conclusion: MURAT ÇİÇEK

HISTORY OF MUSHROOM

In recent years, consumptıon of commercially grow mushrooms in the U.S has been in the 750 million range.

Egyption reserved mushrooms for themselves,then Romans passed laws declaring mushrooms as’’Food of the Gods’’.

Mushrooms cultivation can be traced back to around 1600 s in the Europa but it wasn’t until the 18 th century in France that modern mushrooms cultivations techniques began to form.

The Mushroom Industry Today

Started at France. Now second largest grower. Largest grower is USA. Mushroom cultivation is concentrated in Pennsylvania accounting for 54% of US sales In Turkey started after 1960. (80 % of growers are small size, < 500m2) The common white mushroom (Agaricus bisporus) accounts for almost 100% in Turkey,82% in USA)

The most common mushroom: Agaricus bisporus,

White (Agaricus bisporus)

Portobello (Agaricus bisporus)

Oyster (Pleurotus ostreatus)

COMPOSITION OF MUSHROOM

WATER

FAT

CARBOHYDRATE

MINERAL

VITAMIN

PROTEIN

How Mushrooms are Grown

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