The long opening talk: what the business actually involves, what it costs you in time, and the questions to answer before you spend anything.
The most-watched video on the channel, and for good reason: it answers the question everyone has before they start.
This video is long because it is not about mixing sawdust. It is about the decision: whether you can do this, whether it is worth it, and what you need before you begin.
The single most important point in it is this: before you plant, know who you are going to sell to. Fresh mushrooms have a very short life. Harvesting a lot with no buyer waiting is not success — it is a loss.
Two things are always asked: how much, and how big. The answer depends on the scale you start at, but the shape of the cost is always the same: there are one-off costs (the drum, the pressure cooker, the growing house) and repeating costs (sawdust, bran, plastic, fuel).
One-off costs are recovered over many batches. Repeating costs are what set your profit per bag. The difference between the two is worked through in Module 15.
The oyster mushroom is fast compared with other mushrooms — weeks, not months. But there are stretches of waiting where nothing appears to happen, and there will be batches that spoil. That is normal. Your plan has to have room for it.
Watching this, getting excited, and buying equipment before you have spoken to a single person who would buy the harvest. Selling is the first plan, not the last.
The whole explanation as a PDF you can print and carry out to the farm — and the full course with it, for one payment.
One payment. No subscription.
Mushy Deli