fungusfarming

Fungus farming refers to the intentional cultivation of fungi, chiefly for food, medicine, or industrial use. It encompasses modern commercial mushroom production as well as traditional and artisanal practices, and in nature also refers to insect-driven agricultural systems that cultivate fungi.

In practice, fungus farming involves growing fungi on prepared substrates under controlled conditions. Key steps include substrate preparation and sterilization or pasteurization, inoculation with fungal spawn, incubation to allow mycelial colonization, and fruiting under appropriate temperature and humidity. Common edible species include Agaricus bisporus (button mushroom), Pleurotus ostreatus (oyster mushroom), and Lentinula edodes (shiitake); other cultivated fungi include medicinal species and specialty mushrooms.

Historically, edible mushroom cultivation has roots in Asia and Europe, advancing with mechanization and sterile techniques in the 20th century. Today, large-scale operations use climate-controlled facilities, employing methods such as bag- or bottle-cultivation, log cultivation, and, increasingly, vertical farming to optimize space and efficiency.

In nature, certain insects, notably leaf-cutting ants and some termites, farm fungal gardens as a primary food source. These systems resemble human agriculture in managing inoculation, substrate processing, and protective microenvironments, though they are driven by different ecological pressures.

Economic and environmental aspects include the use of agricultural byproducts as substrates, year-round production, and relatively compact yields. Fungus farming requires careful sanitation and contamination control and, like other forms of farming, involves trade-offs related to energy use, substrate sourcing, and lifecycle management.