Mana Mushrooms

another great link -- might be a dupe, but worth it.

This site is a resource for determination of substrate components by chemical composition which may help mushroom cultivators, ruminant ranchers, and farmers with feed constituents better evaluate the relative values of their inputs. My hope is that re-thinking such relationship webs will add value for all constituents.

Of particular interest to me at this time were:

1) Peanut Hulls: 8 1.5 62
2) Brewer's Dried Grains 27 6 15
3) Brewer's Wet Grains 4 1 4
4) Corn 7 3 3
5) Grain Sorghum (Milo) 8 2.5 3
6) Wheat Bran 15 3 10

The numbers above (sorry their a bit mushed) represent Minimum Crude Protein, Minimum Crude Fat, and Minimum Crude Fiber, respectively.
1 is of interest because I developed a relationship with a producer of this byproduct in Massachussets, where I look forward to implementing if I can demonstrate success with the model.
2 and 3 of interest because of several relationships developed with brewers, ranging from local brewpubs and microbreweries in MA and CO, to regional breweries in Chicago, to Coors, based in CO.
4 is of interest because I understand, especially after seeing the documentary King Corn that it is the primary feed constituent in the United States
5 is of interest because I have been told it makes a great supplement for a sawdust substrate
6 is of interest because I currently use it as a substrate component, as recommended by Paul Stamets and others.

Office of TX State Chemist

This is one of the core pages from SCIZERINM that reflects the opportunity for improving our agricultural system. The purpose of the page in the context of the SCIZERI NM site is to reflect their work with Ivanka Milosevic, one of the scientists in the ZERI 'network', a mycologist from Yugoslavia. Mana Mushrooms would like to work with Ivanka in the future, pending successful implementation of the CIP method and sufficient financing / creative partnership.

One component of the system which I feel is under-explored is the conveyance of medicinal and nutritional properties of mushrooms to cattle/ruminants and their byproducts; can we reduce antibiotic loads in cattle by using spent mushroom substrates from certain fungi with medicinal properties? It seems logical that the fundamental chemical characteristics of certain fungi would be transmitted through to milks and meats -- proteins, for example.

SCIZERINM - 3