Automation and peat-free production: Big changes coming for mushroom sector
Growers, researchers, and technology providers in the mushroom sector gathered from a Mushroom Innovation Day, hosted by the Teagasc Horticulture Development Department on May 6, to hear the latest on automation, sustainability and peat-free growing systems.
Opening the Mushroom Innovation Day, Dr Michael Gaffney, Acting Head of the Teagasc Horticulture Development Department, highlighted the 78% increase in input costs the mushroom sector has faced since 2020. He noted that labour continues to be the most important input, comprising 45.6% of the production costs of mushrooms in Ireland and this highlights why advancements such as automation are critical to maintaining competitiveness.
Speaking from the event, Teagasc’s Donal Gernon, a Teagasc Mushroom Specialised Advisor, emphasised that “while the industry is facing significant change due to rising input costs, labour pressures and sustainability requirements, Irish mushroom growers have repeatedly demonstrated their ability to adapt”.
“Automation and peat-free production are the next big changes. Investing in harvesting automation will no longer be optional if the Irish mushroom industry wants to maintain and grow its strong presence in the UK,” he added.
International mushroom-harvesting technologies
The opening session, chaired by Donal Gernon, Teagasc Mushroom Specialised Advisor, showcased the leading international mushroom-harvesting technologies. Presentations from Rick Deryx (GTL/Limbraco), Sean O’Connor (4AG), Alan Edwards (Mushroom Machine), Jan-Emiel Tack (TLT Automation), and Stefan Glibetic (Myconics) highlighted the most advanced harvesting solutions currently available globally, offering Irish growers a valuable insight into how automation can support labour efficiency and long-term competitiveness.
Research facilities
Attendees at the Innovation Day visited Teagasc’s Mushroom Research Facility to view practical demonstrations on advancements from the Department of Agriculture, Food and the Marine funded ‘Beyond Peat’ project in developing peat free mushroom production, and developments in the use of biocontrol and biostimulants to manage disease in mushroom crops, illustrating how Teagasc research is closely aligned with industry needs.
Presentations in the Teagasc Mushroom Research Unit by Dr. Eoghan Corbett, Dr. Joy Clarke and Brian McGuinness
Sustainable innovation
Innovation has been a key feature of the development of Ireland’s Mushroom sector. Dr. Lael Walsh, Senior Research Officer with Teagasc, delivered a presentation outlining how sustainability in its current context of sustainable innovation is a combination of three aspects: business, sustainability and innovation. Dr Walsh said: “There is an opportunity for Irish companies to refocus efforts on building brand recognition to reach the consumer directly, exploiting sustainable innovation credentials to promote product, diversify distribution channels and generate a better price in the marketplace.”
A Mushroom Innovation Day, hosted by Teagasc Horticulture Development Department, took place on Wednesday, 6 May at the Ashtown Research Centre in Dublin. Pictured at the Innovation Day industry panel were Dr. Michael Gaffney with Padraic O’Leary (Walsh Mushrooms), Dessie McGuigan (Goldcircle Mushrooms), Leslie Codd (Codd Mushrooms), and Paul Wilson (Monaghan Mushrooms)
An industry panel session featuring Paul Wilson, Monaghan Mushrooms, Padraic O’Leary, Walsh Mushrooms, Dessie McGuigan, Goldcircle Mushrooms and Leslie Codd, Codd Mushrooms, provided practical perspectives on the challenges facing the sector, including rising costs, labour availability, and market pressures, while also identifying pathways for adaptation and growth.
For more from Teagasc’s Horticulture Development Department, visit here.