After many years of experimenting by the founders with various strains of mushrooms, various substrates and at various locations, Myco Life S.L. (trade name Mycelio) started trials in 2017 at their current production site in Tavertet, province of Barcelona. Over the duration of a year the growing parameters have been monitored and near perfect conditions were found year round. Different batches of substrate inoculated with Lentinula edodes (shiitake), Pleurotus eryngii (king oyster), Grifola frondosa (hen of the woods) and Hericium erinaceus (lion’s mane) from different providers have been tested at the production site and at a reference site for comparison. The harvests have been above average, even just taking into account first flushes. The product is well received by regional restaurants, health food stores, fruit & vegetable stands and consumers for its intense flavor and aroma, freshness and appearance. Catalonia has a rich mushroom tradition and the diversity and availability out of season of the produce was very much appreciated.
Mycelio is expanding its production capacity and stream lining its production processes for optimal use of available resources. Cooperation with international substrate suppliers, regional producers and customers has been formed to strengthen its market position and deal with variations in supply and demand. Experiences to produce suitable substrate have been exchanged with other regional producers and a general interest and commitment by growers is expressed for the substrate production activities included in this action.
Mycelio’s focus is on providing certified organic mushrooms from exclusive origin, using local supply of substrate and local workers to offer a fully circular concept. This also includes customer experience with field trips and joint mushroom inoculation events in the forest (impulse for mycotourism).