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The cultivation of eatable fungi is very simple, it needs a relatively low investment, does not need specialization therefore any man or woman can begin in this emprendimiento and it is possible to cultivate in relatively small places.
Although there exists a big number of varieties of eatable fungi in Latin America, most commercialized it is the Mushroom, the Gírgola, the Pleurotus, between others.
His uses are multiple, and his very wide market overcoming the demand the offer in this moment, that is to say is a market that is still not saturated.
They can sell in small shops, super and large supermarkets, restaurants of Spanish, Mexican, Italian, French and Chinese meal.
There are commercialized fresh air dissected, ground in dust, in conserves, marinades, etc. they Can take place the whole year and there are free agrochemicals products, since they need neither to be fumigated nor to be fertilized.
They are cultivated in substrata obtained from garbage, like being straws of different cereals, sawdust, viruta of wood, etc. A this substratum of pasteurizes in warm water during a certain time quantity and then it is pocketed in transparent plastic bags, to these bags there are practised on him holes where the seeds are inserted, then they are placed in a dark piece where there are controlled parameters as moisture and temperature, after approximately 25 days the fungi can begin sprouting and a few days later they are harvested.
An interesting proposal for those who want to penetrate in emprendimientos related to the field.
To realize searches in Internet it uses key phrases as "eatable fungi", "cultivation of fungi", gírgola, pleurotus, "cultivation of mushroom"
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CULTIVATION AND SALE OF EATABLE FUNGI