MUSHROOM production and demand are close to equilibrium, so finding ways to expand the interest in the product is a challenge.
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One way the industry has been ramping up interest is by hosting tafeSA cookery students – the chefs of the future – as part of farm visits.
Recently, more than 50 first-year tafeSA students visited the farm of Phil and Linda Rogers, who run P&L Rogers Pty Ltd at Woodcroft.
Mr Rogers started his career in mushrooms in the late 1980s.
“Back in 1989 I was invited to work at Merbein Mushrooms, Linda’s father’s company,” he said.
“I worked on that farm for 15 years, mainly in the composting side of the business.
“I then went into consulting in a mushroom spawn company called Sylvan, where I worked for two years.”
The couple took on an established business and set up P&L Rogers in 2006.
“We’ve made some significant changes in terms of the production side of it and increased output by 10 per cent,” Mr Rogers said.
“We’ve spent a lot of time and money on the farm, maintaining its pristine condition.”
The Rogers pride themselves on producing premium quality mushrooms.
Their business produces about 32,000 kilograms of mushrooms each week.
“We maintain a very high standard of due diligence on the farm, making sure our risk of disease is at a minimum,” he said.
“Hygiene is maintained at a very high level.”
The business employs 75 people.
![GOOD STUFF: Serving up a mushroom feast were The Food Studio's Maria Battistella and Pina Lalic. GOOD STUFF: Serving up a mushroom feast were The Food Studio's Maria Battistella and Pina Lalic.](/images/transform/v1/crop/frm/Fuxf4VmvfUmd225xeYC69T/9e665e86-7443-4631-9f0a-ed5f51169ec5.JPG/r0_241_4928_3023_w1200_h678_fmax.jpg)
“The level of production is at a comfortable level at the moment,” Mr Rogers said.
“Our only other objective we have in mind is to try and build a composting facility here in SA.
“We’re in the process of doing that with the Wakefield Regional Council and Environment Protection Authority.”
Mr Rogers said the demand and supply of mushrooms was mostly in balance.
“At the moment Australia is at its limit in terms of the production of mushrooms,” he said.
“At times it can be difficult to make a profit.”
The Food Studio’s Pam Tobin runs events each year promoting mushrooms. Last year she hosted a visit to SA Mushrooms at Waterloo Corner, near Virginia.
At the event at P&L Rogers Pty Ltd on Tuesday last week, tafeSA first year cookery students were given a tour of the facility at Woodcroft.
They learnt how mushrooms are produced and enjoyed a feast of mushroom and quinoa salad and stuffed mushrooms.
“It’s so important we establish these relationships with up-and-coming chefs, and make them aware of the nutritional benefits of mushrooms,” Mr Rogers said.