Summary
Résumé Livre pratique sur la culture des champignons
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Ce document vous permet si vous le désirez, de cultiver vous même vos champignons; et comment les commercialiser
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Champignons : les techniquesde production en forêt
Stéphane Demers, Biologiste, M.Sc.
Coopérative de solidarité Cultur’Innov
, Plan
1. Historique de la culture de champignons
2. Biologie des champignons
3. Les substrats possibles
4. Les techniques de culture
Pleurote en forme d’huître Shiitake
5. Description des principaux champignons cultivés
Pleurote rose 5.1. Les pleurotes
5.2. Le Shiitake Pleurote érigé
5.3. Le strophaire rouge vin
5.4. L’hydne hérisson
5.5. Le collybie à pied velouté
5.6. Le reishi
6. Les parasites et contaminants
, Un peu d’histoire
• Champignons utilisés depuis l’âge de pierre par les humai
vertus médicinales, alimentaires et hallucinogènes.
• Peuples mycophobes (anglo-saxons) et peuples mycophile
(Russie, France, Italie pays asiatiques)
• Chinois (alimentaire, pharmacopée), Romains (force et
courage), Grecs (alimentaire, rites….ambroisie et nectar)
• Récemment, mise au point de la pénicilline
, Un peu d’histoire
• Shiitake cultivé depuis 1 000 ans au Japon et en Chine!
• Le Champignon de Paris (Psalliotte des Prés) a commencé
Europe au cours du 18e siècle
• En Amérique du Nord, côte Ouest vers 1980
• Aujourd’hui, une centaine d’espèces sont cultivées :
industries boulangères, vinicoles, brassicoles et
pharmaceutiques
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