The beginnings of our farm started while we were a small research hut at the University of British Columbia as a joint project of both the Forestry and then Agriculture departments.
Early projects included research for mycoremediation for regrowth on cut-blocks and species used to fight against pine beetles. This lead to the development of facilities that could produce mycelium of desired fungi at a scaleable quantity. A surge of popular interest in growing oyster and shiitake by students led to a growing project that eventually became our farm.b
In 1998, We moved our operations to Cloverdale in the Fraser Valley and began producing commercially popular mushrooms at scale.
Guoping Xiao holds a Ph.D in Botany, and leads production of mushrooms as well as overseeing compost and culture development at Coast Mushroomtech.
SCALEABLE SUSTAINABLE PRODUCTION
Coast Mushroomtech Ltd. is a organic production facility in Cloverdale, BC. capable of growing a few hundred tons of specialty organic mushrooms per year. We're pretty passionate about our people, growing science, engineering solutions and facing the challenges that come with taking care of a farm.
We're equipped to grow specialty organic mushrooms such as King Oyster, Shiitake, Maitake, and Oyster Mushrooms year round, as well as cycling through crops of Buna-Shimeji, and Portobello when in demand.
Our novel organic cultivation methods for specialty mushroom production has the following advantages over traditional methods in respect to the environment:
- Eliminates the use of plastic bags for growing logs,
- Eliminates the need for pesticides, other sprays and chemical disinfectants through steam sterilization, autoclaving, and mechanical traps.
MYCOLOGY AND INDUSTRY
Guoping's passion for mycology began while researching and teaching at the University of British Columbia, which later led to the inception of his own company to begin producing mushrooms commercially in 1998.
Our main innovation in regards to growing is an unit scaleable in production, specific to growing conditions of our mushrooms and growing rooms, that is a simple improvement but one that has huge implications for automation and simplification of the growing process.
It's a huge ticket to increasing crop productivity, increasing total biomass, decreasing all kinds of waste, from energy used to heat smaller containers, to completely eliminating plastic waste, and much more.
We see these and other scalable innovations as key to achieving our goals.
We believe in a network of families and individuals, stretching from producer to plate, a resilient community of passionate hard working people.
It's our experience that the food industry is the centre of our urban society, No where have we seen such a large self assembled, self identified group of people that care for each other, look out for each other and work so hard to provide for one another. The wealth of our city is here in our kitchens, fields, shared meals, sacrifices, and the bond of our shared labour.
Coast Mushroomtech Ltd.
Pictured: Sandy Chen of Torafuku and Heidi Xiao