For three marked bags, record the supplied stage, observations, next permitted operation and evidence still missing. Use photographs without opening suspect material.
Practise and review
Practical workbook← All books
Oyster mushrooms
Contents · choose a chapter or topic
Understand the basics
From crop to customer
When something goes wrong
The process
In the field
- 11Decide which part of production you will operate
- 12Choose your starting boundary
- 13Treat substrate preparation as a recorded batch
- 14Write it in your farm notebook
- 15Read colonisation and fruiting separately
- 16Compare a location problem with a batch problem
- 17Schedule bags around harvest and sales capacity
- 18Schedule bags around harvest and sales capacity · practical sequence
- 19Where the field guidance comes from
Species Selection
- 20Species Selection
- 21Dhingri is a family, not one mushroom
- 22Dhingri is a family, not one mushroom · continued
- 23Read the DMR temperature table
- 24Read the DMR temperature table · continued
- 25Season by region in India
- 26Colour, grade and the unit you build
- 27Read the numbers in context
- 28Read the numbers in context
- 29Read the numbers in context
- 30Match a species to your next three months
- 31Avoid these mistakes
- 32Check your understanding
- 33Check your understanding
- 34Check your understanding
- 35Words used in this lesson
- 36Sources and field reference
Substrate & Preparation
- 37Substrate & Preparation
- 38What the straw gives the mushroom
- 39Hot water: the small grower's method
- 40Hot water: the small grower's method · continued
- 41Steam, chemical and sterile methods
- 42Steam, chemical and sterile methods · continued
- 43Contamination controls that cost nothing
- 44Read the numbers in context
- 45Read the numbers in context
- 46Treat one batch of straw by hot water this week
- 47Avoid these mistakes
- 48Check your understanding
- 49Check your understanding
- 50Check your understanding
- 51Words used in this lesson
- 52Sources and field reference
Bag Preparation & Spawn Run
- 53Bag Preparation & Spawn Run
- 54Filling and spawning the bag
- 55Filling and spawning the bag · continued
- 56What a spawn run needs, and what it does not
- 57Reading the bag day by day
- 58Space, flies and hygiene
- 59Space, flies and hygiene · continued
- 60Read the numbers in context
- 61Read the numbers in context
- 62Read the numbers in context
- 63Keep a bag diary for one batch
- 64Avoid these mistakes
- 65Check your understanding
- 66Check your understanding
- 67Check your understanding
- 68Words used in this lesson
- 69Sources and field reference
Fruiting Environment
- 70Fruiting Environment
- 71Opening the bags
- 72Opening the bags · continued
- 73Temperature and humidity
- 74Temperature and humidity · continued
- 75Fresh air and CO2
- 76Fresh air and CO2 · continued
- 77Light
- 78Read the numbers in context
- 79Read the numbers in context
- 80Read the numbers in context
- 81Tune one room by watching the mushrooms
- 82Avoid these mistakes
- 83Check your understanding
- 84Check your understanding
- 85Check your understanding
- 86Words used in this lesson
- 87Sources and field reference
Harvest, Problems & Business
- 88Harvest, Problems & Business
- 89Harvest and flushes
- 90Harvest and flushes · continued
- 91Packing and shelf life
- 92Packing and shelf life · continued
- 93Problems you will meet
- 94Business: what DMR's numbers are and are not
- 95Read the numbers in context
- 96Read the numbers in context
- 97Read the numbers in context
- 98Run one batch as a business test
- 99Avoid these mistakes
- 100Check your understanding
- 101Check your understanding
- 102Check your understanding
- 103Words used in this lesson
- 104Sources and field reference
Practise and review
Sources and next steps
English learning edition · Independent technical review pending. Keyboard: focus the reading page and use ← / →. Page turning does not mark practical competence.