The domestic and export limits still not reached
In Japan, for example, a favourite is a mushroom raised, outdoors on oak wood, taking two years to mature. In New Zealand, as in most of the English-speak-ing countries, the favourite mushroom and the type grown at Prebbleton is the champignon, originally from France. In spite of export marketing difficulties, Meadow Mushrooms is already Air New Zealand’s second biggest customer in Christchurch, behind Lane Walker Rudkin, for freight, spend-
(4%1b per square foot) of bed area. ; The drive to improve the strain centres on Miranda laboratories. Fungi are exchanged with mushroom laboratories in Europe and the United States. Wheat is boiled up as the mycelium (spawn) base. It is sterilised, then inoculated with the mycelium, and raised in jars in a room with filtered air at 24deg. the year round. The whole output of the laboratory is used by Meadow Mushrooms. Not far away is Emma Foods, managed by Mr John
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Press, 7 May 1983, Page 23
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159The domestic and export limits still not reached Press, 7 May 1983, Page 23
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