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Relevant bibliographies by topics / Irish mushroom production industry

Academic literature on the topic 'Irish mushroom production industry'

Author: Grafiati

Published: 10 December 2022

Last updated: 28 January 2023

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Journal articles on the topic "Irish mushroom production industry"

1

Muhammad, Farhana, Isfi Sholihah, Agus Riswanto, and Widiawati Prima Wardani. "Peran Home Industry Jamur Tiram Dalam Meningkatkan Pendapatan Para Pengusaha Jamur Tiram Pada Masa Pandemi Covid-19." JPEK (Jurnal Pendidikan Ekonomi dan Kewirausahaan) 5, no. 2 (December 26, 2021): 353–64. http://dx.doi.org/10.29408/jpek.v5i2.4660.

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This research aims to; 1) Knowing the production process of the oyster mushroom home industry in increasing the income of entrepreneurs during the covid-19 pandemic, 2) Knowing marketing strategies in increasing the income of entrepreneurs during the covid-19 pandemic, 3) Knowing the home industry's obstacles in increasing the income of the entrepreneurs. entrepreneurs during the covid 19 pandemic, 4) Knowing the role of the oyster mushroom home industry in increasing the income of oyster mushroom entrepreneurs in the village of Beririjarak, Wanasaba sub-district in 2021. This research is a type of qualitative research using a descriptive approach. Data collection techniques used are observation, interviews, and documentation. Interviews were conducted directly to all respondents with a total of 9 oyster mushroom entrepreneurs. Based on the results of this study, the role of entrepreneurs in the production process starts from the mixing of raw materials and even marketing. And also the oyster mushroom industry plays an important role in improving the economy of oyster mushroom entrepreneurs meeting their daily needs. Because the increase in income between before and after this business reached 57%. However, the income of these oyster mushroom home industry entrepreneurs has had an impact due to the COVID-19 pandemic so that their income has decreased to 27%

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Norliana Munir, Tan Chun Xiang, Prakash Bhuyar, and Aizi Nor Mazila Ramli. "Effective microbes (EM) and their potential on mushroom commercialization in Malaysia." Maejo International Journal of Energy and Environmental Communication 3, no. 3 (December 10, 2021): 45–55. http://dx.doi.org/10.54279/mijeec.v3i3.246955.

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The mushroom cultivation industry in Malaysia is one of the fastest growing agricultural sectors due to its high return value and low production cost. With the Malaysian government forecasting an RM300 million worth of mushroom exporting by 2020, demand for high-quality mushrooms would rise. Commercially grown mushrooms in Malaysia include Pleurotus ostreatus, Pleurotus djamor, Pleurotus eryngii, and Schizophyllum commune. The mushroom cultivating technique is critical to achieving large yields. More mushrooms can be harvested in less time by employing Effective Microbes (EM) as a yield performance booster. However, EM is not yet commercially accessible, despite the fact that numerous potential EM exist, including dominant bacteria from mushroom production, bacteria bioinoculant, and anti-listerial agent. Furthermore, the EM activator found inside the substrate represents another yet-to-be-commercialized yield performance booster. Several possible EM activators, including as dairy wastewater, rice husk biochar, and tea compost, can be transformed from industrial waste with a steady increase in industrial waste. This paper reviewed the potential of EM in the mushroom cultivation industry. Additionally, the potential EM activator and how it enhances the mushroom yield performance is as well summarized.

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Akbar, Ronald. "Perancangan Boiler untuk Proses Sterilisasi pada Baglog Jamur Tiram." Jurnal Teknik Mesin ITI 3, no. 1 (February 26, 2019): 23. http://dx.doi.org/10.31543/jtm.v3i1.245.

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The production process is the core of an industry that certainly relies on a variety of equipment to help the process run. Oyster mushroom baglog industry is one of the agricultural industries that needs to be developed in its production equipment because of its good market prospects and high economic potential with a clear market segment. But there is a problem that often faced by the baglog farmers, the problem is the sterilization process from baglog itself is not good, so the quality of the oyster mushroom will decrease or worse is the crop failure. Therefore an appropriate boiler is needed that it can increase the yield and quality of a baglog oyster mushroom industry. Boilers that are designed will follow the existing standards, which are in accordance with the ASME (American Society of Mechanical Engineers) Boiler and Pressure Vessel Code (BPVC) standards and coupled with simulations in the form of adding loads to the boiler model using Pro Engineer Wildfire 4.0 software.

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Cardoso, Rossana V. C., Ângela Fernandes, João C. M. Barreira, Rui M. V. Abreu, Filipa Mandim, Ana M. Gonzaléz-Paramás, Isabel C. F. R. Ferreira, and Lillian Barros. "A Case Study on Surplus Mushrooms Production: Extraction and Recovery of Vitamin D2." Agriculture 11, no. 7 (June 24, 2021): 579. http://dx.doi.org/10.3390/agriculture11070579.

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The presented case study illustrates the possibility of adding value to the biological surplus remaining from the mushroom cultivation industry. In essence, the unused mushroom parts were submitted to UV-C irradiation, with the purpose of increasing the vitamin D2 content and validating its extraction. Vitamin D2 concentration in three different mushroom species (Agaricus bisporus, A. bisporus Portobello, and Pleurotus ostreatus) was obtained by high-performance liquid chromatography (HPLC), by means of an ultraviolet (UV) detector. The method was validated using an A. bisporus Portobello sample, and its reproducibility and accuracy were confirmed. Independently of the UV-C irradiation dose, the effect on vitamin D2 concentration was significant, allowing it to increase from less than 4 µg/g dry weight (dw) to more than 100 µg/g dw in all mushroom species. These results are good indicators of the feasibility of industrial surplus mushrooms as sustainable vitamin D2 food sources, besides contributing to strengthen the circularity principals associated to the mushroom production chain.

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Horváth, Gábor. "A gombatermesztés szerepe az átalakuló magyar mezőgazdaságban." Acta Agraria Debreceniensis, no. 1 (March 27, 2002): 15–22. http://dx.doi.org/10.34101/actaagrar/1/3514.

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The structure of Hungarian agriculture should be changed before the EU accession. The new structure should fulfill EU requirements and also produce competitive products. Unconventional products (mushroom, fish, honey etc.) have a lot of advantages: they can be produced on small farms, their trade is mainly free of regulation and their markets are almost unlimited. This paper deals with one of these alternative agricultural enterprises, namely mushroom production. Hungarian mushroom production – in spite of difficulties – has witnessed remarkable expansion: it has increased its production by fourfold and its export by fivefold in less than ten years. The low level of wages gives Hungary significant advantage over its competitors. If we could ensure the appropriate infrastructure (technical advice, bank loans, etc.) the mushroom industry would become one of the most profitable sectors of Hungarian agriculture.

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Moxley, Alexandria, Roland Ebel, Cathy L. Cripps, Caroline Graham Austin, Mary Stein, and Meaghan Winder. "Barriers and Opportunities: Specialty Cultivated Mushroom Production in the United States." Sustainability 14, no. 19 (October 3, 2022): 12591. http://dx.doi.org/10.3390/su141912591.

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Producing and consuming specialty cultivated mushrooms (SCMs), cultivated mushrooms outside of the Agaricus genus, has the potential to positively impact sustainable food systems. Few studies have examined consumer perceptions of SCMs and industry-wide trends of SCM production in the United States (US), despite the USD 66.1 million in SCM sales in the US during 2020. This study looked at the barriers to and opportunities for cultivating, marketing, and consuming SCMs in the US by conducting a producer survey with SCM facilities in the US (n = 63). Survey results found diversification across products and practices within the SCM industry and on an individual business level. The most common place SCM growers sold their products was farmers’ markets (n = 63). The majority (53%) of growers (n = 60) used diverse (four or more) approaches to advertise their products. The majority of SCM growers (57%) indicated they had participated in a community outreach event in the past five years to help promote their SCM products (n = 63). Findings indicate there are opportunities for greater SCM business owner diversity. Our results indicate that production of SCMs may support economic, environmentally, and socio-culturally sustainable food systems and that there is further room for increased sustainability across the industry.

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Fazaeli, H., and A. R. Talebian Masoodi. "Nutritive value of Agaricus bisporus mushroom spent wheat straw as ruminant feed." Proceedings of the British Society of Animal Science 2002 (2002): 153. http://dx.doi.org/10.1017/s1752756200008097.

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Since last decades, much interest has been evidenced for bioconversion of lignocellulosic materials such as production of edible mushroom. In Iran, the mushroom industry has been expanded during the last 20 years and currently more than 50000 tons of mushroom compost is produced annually by aerobic fermentation system. The compost remained after cropping of mushroom constitutes a potential pollutant and its disposal increases the production cost. This waste material is usually rich of microorganisms and extra cellular enzymes (Ball and Jacksa, 1995) and contains a high level of nitrogen, calcium, phosphorus and trace elements and more degradable than the original straw in the rumen (Zadrazil, 1997). However, there are limited information regarding the nutritive value and utilisation of the mushroom spent straw in animal nutrition. This experiment was conducted to study the nutritive value and acceptability of the Agaricus bisporus mushroom spent wheat straw, obtained from bag system mushroom growing in sheep nutrition.

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Gold, Michael A., Mihaela M. Cernusca, and Larry D. Godsey. "A Competitive Market Analysis of the United States Shiitake Mushroom Marketplace." HortTechnology 18, no. 3 (January 2008): 489–99. http://dx.doi.org/10.21273/horttech.18.3.489.

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Shiitake mushrooms (Lentinus edodes) have many nutritional and medicinal benefits. The cultivation of log-grown shiitake mushrooms encourages forest farming and can be an opportunity for farmers interested in developing an additional enterprise. In 2006, the University of Missouri Center for Agroforestry conducted a nationwide survey of shiitake mushroom producers to analyze the U.S. shiitake mushroom industry by taking into consideration the forces that influence competition based on Porter's five forces model. Shiitake mushrooms are grown primarily as a side business, especially those produced exclusively outdoors. Indoor production on sawdust generates higher income than outdoor production on logs, but log production is more suitable for a small-scale operation in an agroforestry setting. Barriers to entry are created by relationships in the market, economies of scale, and the learning curve effect. Although there are a limited number of spawn suppliers in the market, they produce quality inoculum and maintain good relationships with shiitake mushroom producers. The majority of respondents sell their shiitake mushrooms locally. Gourmet restaurants, farmers markets, and on-farm outlets are the main markets for shiitake mushrooms. Trends in demand are increasing and prices are high. Shiitake mushrooms can be replaced with other common or gourmet mushroom types, but also have their own identity for numerous nutritional and medicinal properties. Competition for log-grown shiitake mushrooms arises from shiitake mushrooms produced on sawdust and from imports. To successfully survive in the market, firms create competitive advantages through quality, customer service, and consistent supply. Barriers to success in the shiitake mushroom business include demanding work requirements, the need for a serious commitment to produce and market shiitake mushrooms, a 1-year time lag between investment and a return on investment, and insufficient production and marketing information. Grower associations, universities, and state and federal agencies must join their efforts to fund and support shiitake mushroom research and industry development.

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9

Utami, Herti. "The TEKNOLOGI OLAHAN MAKANAN BERBASIS JAMUR DALAM RANGKA MENGEMBANGKAN HOME INDUSTRY AGROBISNIS DI DESA LINGSUH, KECAMATAN RAJA BASA, BANDAR LAMPUNG." Sakai Sambayan Jurnal Pengabdian kepada Masyarakat 3, no. 1 (March 19, 2019): 13. http://dx.doi.org/10.23960/jss.v3i1.106.

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Mushroom cultivation especially a kind of paddy straw mushroom and oyster mushroom done by the farmers in Lingsuh, Raja Basa, Bandar Lampung. In post harvest handling of crops one of obstacles is fast rot the mushrooms if the production were abundant. This activity Program Kemitraan Masyarakat (PKM) provide an alternative handling after harvest mushrooms to be a processed products mushroom economy value higher and acceptable consumers, if comparared by selling fresh mushrooms. By processing mushrooms to be food products will provide alternatives to consumer of a new mushrooms based product. This product have a long storage time and open opportunities to develop home industry agribusiness based in this process mushrooms. A common purpose of PKM is empower potentials by farmers groups mushrooms in Lingsuh. Food products that would be produced are crackers and crispy mushrooms. The method of PKM activity involved the partners (the farmers) in the overall of activities. The outer of this main activity are crackers and crispy mushrooms, crisp and tasteful with various variant of this products. From this activity, giving production equipment would be very helpful for both of the groups farmer in doing production process. In this activity was expected to increase the income economically through food products based mushrooms.

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10

Kearney, Daithí, and Adèle Commins. "Studio Trad: Facilitating traditional music experiences for music production students." Journal of Music, Technology & Education 11, no. 3 (December 1, 2018): 301–18. http://dx.doi.org/10.1386/jmte.11.3.301_1.

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Many music production programmes in higher education institutions are heavily invested in popular music genres and production values in contrast to the diversity of musics often included in other music programmes and encountered in everyday life. Commenting on his 2017 album, Ed Sheeran highlights the potential for incorporating Irish traditional music into popular music. Over the past number of years, creative practice research projects at Dundalk Institute of Technology have provided opportunities for music production students to engage in the recording and production of Irish traditional music, broadening their experience beyond popular music genres and facilitating time for them to work collaboratively with Irish traditional musicians. Thus, an authentic and action-oriented mode of engagement in higher education is utilized to enhance the learning experience continuously aware of changes and attitudes in the music industry. This article focuses on three Summer Undergraduate Research Projects that provided students with the opportunity to research and record Irish traditional music during the summer months. The project not only provided the students with credible industry-like experience, it also provided the staff involved with an insight into the potential of collaborative project work to address multiple learning aims and objectives. In this article, a critical review of the projects is informed by feedback from the students involved, which can inform future development and structures of existing programmes in music production education.

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Books on the topic "Irish mushroom production industry"

1

Moynihan, Gerard. Irish film: The case for an idigenous Irish film production industry. [S.l: The Author], 1995.

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2

Miles, Carol A. Organic food production and certification in Washington State. [Pullman, WA]: Washington State University Cooperative Extension, 1999.

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Hudson, Elaine M. A. Open to off shore?: The internationalisation of the Irish film production sector. Dublin: University College Dublin, 1996.

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Fagan, John. Analysis of the European and South American beef industry with specific recommendations for the continued viability of quality Irish beef production. Market harborough: Nuffield Farming Scholarships Trust, 2004.

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The cripple of Inishmaan. New York: Vintage Books, 1998.

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McDonagh, Martin. The cripple of Inishmaan. [New York]: Dramatists Play Service, Inc., 1999.

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The cripple of Inishmaan. London: Methuen Drama, 1997.

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The cripple of Inishmaan. New York: Dramatists Play Service, 1997.

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9

Glas, Bord, ed. Quality manual for the Irish mushroom industry. [Dublin]: An Bord Glas, 1993.

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10

A study of production and marketing problems in Mushroom industry in Himachal Pradesh. Shimla: Agro-Economic Research Centre, Himachal Pradesh University, 2010.

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Book chapters on the topic "Irish mushroom production industry"

1

Arqueros-Fernández, Francisco. "Contrasts and Contradictions in Union Organising: The Irish Mushroom Industry." In The Future of Union Organising, 205–22. London: Palgrave Macmillan UK, 2009. http://dx.doi.org/10.1057/9780230240889_13.

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Van Roestel, A. J. J., J. P. G. Gerrits, and L. J. L. D. Van Griensven. "Economic Aspects of Environmental Policy in the Mushroom Industry in the Netherlands." In Plant Production on the Threshold of a New Century, 101–8. Dordrecht: Springer Netherlands, 1994. http://dx.doi.org/10.1007/978-94-011-1158-4_10.

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Miura, Satoru. "The Effects of Radioactive Contamination on the Forestry Industry and Commercial Mushroom-Log Production in Fukushima, Japan." In Agricultural Implications of the Fukushima Nuclear Accident, 145–60. Tokyo: Springer Japan, 2016. http://dx.doi.org/10.1007/978-4-431-55828-6_12.

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Kumar Chandrawanshi, Nagendra, Deepali Koreti, Anjali Kosre, and Ashish Kumar. "Proteolytic Enzymes Derived from a Macro Fungus and Their Industrial Application." In Hydrolases [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.102385.

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Proteolytic enzymes are well known for catalyzing hydrolytic reactions. These enzymes fall under the group of large and complex, also known as proteases. Proteolytic enzymes mainly derived from microbial origin are favored because they have a short generation time, ease of genetic manipulation of microorganisms, and the availability of diverse species in nature. Macro fungi are significant and played an excellent role in degrading lignocellulosic compounds, such as mushrooms. They efficiently degrade cellulose and produce extracellular enzymes such as xylanases, cellulases, and ligninolytic enzymes. Furthermore, proteases play a significant role in fungi physiology, such as metalloproteinase, subtilases, aspartate, etc. Many worldwide researchers have reported the mycelial secretion of proteases from basidiomycetes. Thus, many protease extraction methods have been developed from the various categories of mushroom species, i.e., Pleurotusostreatus, Phanerochaetechrysosporium, Schizophyllum commune, Chondrostereumpurpureum, and Hypsizygusmarmoreus, etc. Furthermore, there is a high demand in the industry for specific proteolytic enzymatic activity. Numerous species of mushrooms have not been explored to date for the optimization and production of enzymes. Therefore, further detailed studies are required to expose the production mechanisms and application of proficient proteolytic enzymes from mushrooms. The present chapter will deliberately deal with proteolytic enzymes downstream processing and their various industrial applications.

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Fracchia, Adam. "Worth(Less)." In The Archaeology of Removal in North America, 103–26. University Press of Florida, 2019. http://dx.doi.org/10.5744/florida/9780813056395.003.0005.

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The small industrial town of Texas, Maryland, employed hundreds of Irish immigrants in the quarrying and burning of limestone during the nineteenth and twentieth centuries. This chapter by Adam Fracchia examines patterns of value based on categories of class, ethnicity, and race that were influenced by and necessary to ensure the profitability of the quarry industry. Historical records in combination with material culture illustrate shifts in these values over time and the patterns of marginalization that led to the removal of Texans and the destruction of their property. Ultimately, the preservation of the town is governed by similar notions of value tied to the current mode of production and a static perception of the town’s heritage that indirectly supports its continued destruction.

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Conference papers on the topic "Irish mushroom production industry"

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Kelly, M., and J. Hanahoe. "The development of construction waste production indicators for the Irish construction industry." In WASTE MANAGEMENT 2008. Southampton, UK: WIT Press, 2008. http://dx.doi.org/10.2495/wm080511.

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