Namekos, Eryngii and Maitakes from Limburg

Do you know what namekos, eryngii and maitakes are? Maybe it will be easier if we add shiitake? Exactly, mushrooms! Where we used to encounter only white mushrooms on the supermarket shelf, today we find all kinds of exotics in the assortment. They originally come from Asia, but are now also grown in Limburg. At Oakfield in Stramproy, fourteen types of mushrooms are produced, packaged and exported.

History

It all started in 1955, when Mr. Pleunis decided to add a new crop to his agricultural and horticultural company. Mushrooms are grown in three cells and he is so successful with this that in the following decade he ceases his other activities. Mr. Pleunis' two sons took over the business in the 1970s. They invested in the future by building a fully computer-controlled nursery and were very successful in Europe with their innovative approach to cultivation. The company makes its own compost, works with cogeneration and heated cultivation beds. In the late 1990s the company became part of Oakfield Farm Products from England. In 2017, a new takeover follows, which allows Oakfield Champignons to stand on its own two feet. The Pleunis family is still active in the company.

Exotics

Oakfield has expanded its product range over the years. Besides the common mushrooms, the company also grows all kinds of exotics, making it the largest in the Netherlands. Fourteen species are now produced: the eryngii (king oyster mushroom), shiitake, oyster mushroom, nameko (bundle mushroom), white beech mushroom, brown beech mushroom, maitake (oak hare), pom pom blanc, yellow oyster mushroom, pink oyster mushroom, chanterelles, portobello, chestnut mushroom and of course the traditional white mushroom. "Consumers have discovered that you can add flavor and texture to (meatless) dishes with mushrooms and that offers endless possibilities for us as producers," said director Lisa Van Veen.

Consumer centric

Demand for mushrooms is increasing across Europe due to current dietary trends of less sugar, salt, meat and more healthy food. With its meaty structure, the 100% organic royal oyster mushroom, for example, is a good meat substitute. The company puts its focus entirely on the needs of the consumer. "Only if you think from the consumer's point of view can you serve the market well. Consumers want convenience, fresh and local products without waste. That's why we supply mushroom mixes for risotto and for pasta, for example," Van Veen says in a interview with AGF. Helping and inspiring consumers is also important, by sharing recipes online and in the press and making the possibilities known.

Sustainability

Sustainability plays a major role in the cultivation of Oakfield mushrooms, as evidenced by the SKAL Organic certification and the Global Gap certificate the company holds. Because Oakfield produces accurately according to market demand, unnecessary pre-stocks and waste do not occur. In case of an increased demand, it is possible to scale up flexibly. Use is also made of residual flows, such as the royal oyster mushroom. This mushroom grows on a substrate consisting of sawdust, a residual product from furniture manufacturers, with water to which mycelium (fungal fibers) has been added. These nutrient soils are placed in sealed bags as blocks in air-conditioned growing rooms.

Sunny

The Limburg mushroom growers see the future sunny. Oakfield expects increasing interest for several exotics now that the mushroom has acquired a definitive place in the diet of modern consumers. A little extra help is given to the company this week by De Limburger, who reports on a company visit and shares another tasty recipe!