Published since 1986
JULY, 2020
Chestnut sales soar
www.farmernews.com.au
Winter crop planting to climb
Wild dog shot at Piries
PAGE 4
PAGE 10
PAGE 18
VALUE ADDING THE HUMBLE EGG ON the shelf of your local IGA, or displayed at the town butcher or small goods store, you may have noticed a new product - smoked eggs from The Smoked Egg Company. More than just a flavour, the patented technique eliminates bacteria from the shell of the egg and extends the shelf life of the egg up to 35 weeks with no change to the quality or composition. A game-changer, Julie and Paul Kos have backed themselves when others dismissed their discovery, in the inherent belief that their smoking technique will revolutionise the agri-food industry. Turn to pages 14 and 15 for their story.
The magic of mushrooms GLEN Mitchell of Woodland Gourmet Mushrooms noticed something unusual with his crop during recent bushfires that plagued summer in the North East. “It wasn’t so much that the smoke damaged the mushrooms, it was that it changed the way they grew,” Glen said. “From when they first appear out of the bag, pinning to fruiting takes five days. “We change the air in the fruiting room between eight and 10 times every hour, so that the
mushrooms grow in fresh air. “This is important as mushrooms breathe in oxygen and expel carbon dioxide, and if C02 levels get too high in the shed it affects the way the mushrooms grow. “So during the bushfires, it was inevitable that some smoke was going to get into the room with all the air changes. “As opposed to five days, the mushrooms were now fruiting within two to two and a half days - the entire process had been sped up by an evolutionary push to get
YOUR HOME OF 6
the spores out.” Though they were in a relatively constant environment, with Glen vigilant about maintaining the temperature and cycle within the shed, the mushrooms’ biorhythm reacted to conditions on the outside and matured faster. And the knowledge gained became another part of the mushroom journey for Glen and Anthea Mitchell, who in 2017 had an overwhelming feeling that they needed to grow mushrooms, regardless of their lack of knowledge or experience.
CYLINDER TRACTORS. TALK TO THE TEAM AT
“So many things that we had done along the way all culminated in mushrooms,” Glen said. Early in their marriage Glen and Anthea grew cut flowers from their Carboor Valley farm, and though enjoying working together and propagating carnations for the local market, it became economically unviable as the business environment changed and small producers were replaced by larger scale operations. Anthea returned to nursing, and Glen would embrace his skill
in blacksmithing and decorative iron work, and both would read, research and ponder about options for their small scale acreage. Small business had always appealed to them both, and driven by an ethos that prioritised sustainable farming practices coupled with the importance of localising food networks and in doing so strengthening the local community, mushrooms became an attractive option for achieving their goals. ■ Continued pages 2-3
FOR MORE INFO!
GREAT FINANCE DEALS AVAILABLE from 0.9% P.A.*
03 5832 5500
*T&C’s apply
Christian Barnett 0409 475 462
Luke Stammers 0428 107 552
Mark Lewis 0429 930 083
7847 GOULBURN VALLEY HWY, SHEPPARTON VIC 3631
www.goulburnvalleyag.com.au