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Growing of champ i gnon at " Moskovsk i" Sov khoz, a vegetab I e and mushroom growing enterprise with upto-date techno I ogy, is described. The compost is pr~pared :rom cor~ and ~ye straw and bird manure . The pasteur ization and subseq uent cooling IS carr 1ed out 1n str1ctly control led conditions. The mycelium, spread evenly on the compost, is grown at a temperature of 26-27° C and at relative humidity of 95 %. The formation o f frui t -bod i es is ini tiated by lowering the tempe rature to 19-20° C.

Growing of champignons at 'Moskovski' Sovkhoz on synthetic substrate.