Processing & Marketing of Dehydrated Mushrooms

Processing of Dehydrated Mushrooms

he mushrooms are carefully cleaned of all soil and other foreign particles and prepared for processing. The quality of the mushrooms used for dehydration is generally a mature mushroom of medium to large dimension and of fairly firm consistency. The mushrooms are sliced in vertical slicers specifically modified for the purpose and adjusted as to produce a slice across the whole shape of the mushroom of between 6 and 8 millimeters in thickness.

The mushroom slices are then carefully placed on specifically manufactured drying trays. The trays are made with wooden frames and a heat resisting PVC mesh.

Each tray is stacked on a trolley. Once the trolley is loaded with the correct number ofDrying trays trays , the same trolley is rolled into the drying tunnel. The process is repeated until the tunnel is full of trolleys. The tunnels are of the counter flow type better known as "California Counter Flow Drying Tunnels".

The tunnels operate under a flow of air which runs counter to the flow of the product and is forcibly at the opposite end thereby creating a vacuum which removes the required moisture from the product. In our operation the air is preheated before entering the tunnels by means of diesel operated, indirect combustion, heat exchangers. The air volume is generally created by a centrifugal fan and extracted by an axial fan.

The air temperatures utilized range from a minimum of 40 to a maximum 60º Celsius, the the process lasting between 7 to 9 hours depending on the humidity content of the product at the time of starting the process.



The air temperatures utilized range from a minimum of 40 to a maximum 60º Celsius, the the process lasting between 7 to 9 hours depending on the humidity content of the product at the time of starting the process.

With continuing escalating costs taking place in South Africa it is no longer viable to dehydrate mushrooms as the same product is available from other countries at considerably lower prices.
Dehydrated mushroom are therefore produced only under customer orders at specific times during the season.

Marketing of Dehydrated Mushrooms

Dehydrated mushrooms produced in Southern Africa have, by virtue of the local cost structure to be of a higher quality and therefore a higher price than the product from other producing countries.

For the above reason only limited quantities are currently produced mainly during the period preceding the Christmas trade. The bulk of dehydrated mushrooms produced is sold in Italy where it is tradition to use dehydrated mushrooms in fancy packaging as gifts.

Dried mushrooms are packed in bags, baskets, or other novel confections and distributed throughout retail distribution channels for the marketing of the product.



USES OF DRIED MUSHROOMS

One must bear in mind that it takes 12kg of fresh mushrooms in order to obtain 1kg of dried.
Dried mushrooms are re-hydrated by leaving them in warm water or milk for a period of between 30 to 45 minutes. Once re-hydrated, they are used in most traditional Italian and French dishes with recipes dating back centuries..


Edulis Food Group
has been a proud member of the Produce Marketing Association since 2002


Copyright © Vests in Edulis Food Group

E-Mail:robi@edulis.com
Office:+27 11 447 6743

Physical Address:
111 9th Road Hyde Park,2196, Johannesburg, South Africa


Postal Address:
P.O. Box 41533, Craighall
Johannesburg,South Africa 2024