Enviro Mushroom Farm

Organically grown specialty mushrooms have gained traction worldwide due to their high nutritional values and sustainability benefits, and the Canadian market is no exception. Sourcing fresh quality mushrooms without preservatives, like potassium sorbate and citric acid, is still a concern for today’s health-conscious population. Enviro Mushroom Farm shifts the paradigm by locally growing organic specialty mushrooms.

“Our products reach retailers within in three days of harvest,” says Robin Park, sales and marketing manager, emphasizing its ability to deliver fresh and quality mushrooms.

The company grows king, enoki and black oysters in a protected environment at its hygienic computer-controlled growing and packing facilities—maintained by safe quality food (SQF) edition 7.2 with accredited hazard analysis critical control point (HACCP)-based food safety plans. Enviro’s team of experts inspects raw materials and maintains hygienic practices for top-quality mushroom delivery. Everyone, from sales reps to plant managers and general managers, is dedicated to improving and maintaining quality at every step of the process. They achieve this feat through best product project (BPP), an initiative that enables the delivery of the best products and services to customers. Enviro’s Ecocert Canada certification testifies that its products meet production, processing and distribution standards of the Canada Organic Regime.

Its innovative farming methods and cutting-edge growing and processing facilities allow it to produce high-quality mushrooms. The farm uses advanced bottle system technology to grow specialty mushrooms, using reusable bottles for cultivation, promoting cost-effectiveness and sustainability.

The cultivation begins with a bottle-filling process using a substrate mixture containing sawdust, agricultural barns and minerals. The bottles are automatically filled using a hygienic computer-controlled bottle growing system in a permanent filling room, stacked into racks and sterilized in an autoclave. The sterilization is followed by the seedling stage, where liquid spawn is sprayed into the bottles, similar to planting seeds. After inoculation, the mushroom mycelium is allowed to colonize the substrate for 30 to 40 days, depending on the variety of mushrooms. For example, king oyster needs 40 days incubation period and others only take 30 days to form a mycelia network.

The mycelium then undergoes scratching to remove the original inoculum from the surface of the substrate to initiate reproduction. Enviro carefully controls all the environmental conditions, including moisture, CO2 levels and airflow, to promote the formation of primordial for 10 to 12 days. The company harvests the mushrooms in a cluster from the substrate before they fully mature to ensure freshness. It mitigates the risk of direct and indirect contamination by adopting good agricultural practices throughout the process, from harvesting, trimming and sorting to packing and other post-harvest activities. Enviro also performs vacuum cooling post-harvest to extend mushrooms’ freshness and shelf life without any harmful preservatives. The products are finally distributed to Ontario and Montreal in Canada and across the U.S. through its distribution network.

Committed to delivering outstanding customer service, Enviro empowers its team to take responsibility and develop skills to proactively address clients’ concerns. This enables it to maintain the highest standard of client satisfaction. The company goes the extra mile to serve clients and provides them with cooking recipes for enjoying the delicious and mild flavor of nutrient-rich specialty mushrooms.

Combining high-tech technology and state-of-the-art facilities, Enviro expands its range of organic specialty mushrooms, cementing its position as a market leader through continuous research and innovation.