68 | Biogro certification a point of difference Quality Mushrooms’ Daniel van Schie with a box of Portobello mushrooms. The family business produces between 9-12 tonnes of product weekly. transmission house quality mushrooms resize as 8x4 please PRODUCTION Quality Mushrooms T T Sue Russell Born on the farm and raised in the business of growing mushrooms, Daniel van Schie (General Manager of Quality Mushrooms says to grow the best quality mushrooms takes time, understanding, attention to detail, and above all, commitment to hard work. Based in Ohaupo, just 10 minutes south of Hamilton, the company supplies a range of white buttons, portobellos and swiss brown mushrooms around the central and upper North Island, distributing to numerous Vege stores, Pak n Save outlets and wholesalers. What makes Quality Mushrooms stand out from the rest is that they are the only mushroom farm in New Zealand to have organic status. “People these days want to know how their food is grown, and so having Biogro certification is really important to us. It’s a point of difference that we can gain market share from,” says Daniel In any given week, Quality Mushrooms produces between 9 – 12 tonnes of products. “Although most people think that mushrooms are seasonally grown in the wild, which is not the case, we actually harvest every day in our climate controlled sheds”. Compost is created combining wheat straw from the South Island, with chicken manure, gypsum, and water. “It’s all about the recipe. Having to transform these separate ingredients into fertile compost takes about five to six weeks. The growing medium is then pasteurised and inoculated with mycelium providing the right conditions for the fungi to grow. All in all, it’s about 12 weeks before you see a mushroom”. The farm houses nine growing rooms, where compost temperatures, soil quality and “People these days want to know how their food is grown, and so having Biogro certification is really important to us.” water measurements are carefully monitored. Each growing room has a series of sensors, performing a number of audits to ensure optimum growing environments. Quality Mushrooms has nearly thirty harvesters who have a four week window per shed. “It’s a labour-intensive process and every mushroom is assessed for grade and suitability for market. We do it all: from making our own compost to packaging organic 250g Portobellos!” Harvesting does come with challenges too. As mushrooms grow, they can succumb to diseases and pests (especially flies), and Daniel and the team are constantly monitoring the health during growth. “It’s all part of ensuring our “quality” reputation. Yes, we couldn’t run this place if it wasn’t for our Harvesters. I have great staff and appreciate them all!” Alongside Daniel is his brother Maarten van Schie, who is the business’ head grower. Their parents Frans and Hilda van Schie emigrated from Holland in 1982 and acquired an existing mushroom farm in 1988. Slowly increasing production from its 2 tonnes per week capacity to the current 12 tonne position. “This is certainly a family business and I’m pleased with how we have continued to evolve and build the company up to the size it is today. For a single family operation that’s really satisfying.” Pure Organic, Pure Quality. 96 Ranby Road, Ohaupo | www.qualitymushrooms.co.nz Situated in the heart of the Waikato, Transmission House Limited is a totally New Zealand owned and operated power transmission & conveyor system supplier that has serviced the industrial and agricultural sectors of business since 1986. i i f i , i i i i i ll l i i li i i i l i l l f i i . Proudly supporting Quality Mushrooms l i www.thl-nz.co.nz +64 7 849 9445 47 Vickery St, Te Rapa, Hamilton . . . , ,
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