This week UMDIS Mushroom Information Agency held the first Polish Mushroom Picking School together with the trainer Tomasz Stanisławski. The venue is a mushroom farm near Wolsztyn, Poland. On February 27, 28 and March 1, participants from Eastern Europe and Central Asia have already learned the rules and organization of mushroom picking. Some mushroom farms` owners participated in the first courses even decided to send their supervisors to the next group.We make those courses for owners, supervisors, heads of the picking departments. We teach the technology of selective mushroom picking – that magic which gives more kg per m2 as the result of good organization of picking.

The following school days:

March 6-8 – in Russian;

March 20-22 – in Spanish;

Mid-April – in English.

This group had many insights when they were taught how to do separation. And everyone was shocked when started to pick mushrooms in the own part of the room, marked with ribbons – and then the teacher Tomasz Stanisławski came and explained who was making which mistakes. This was repeated on the first, second, third flashes. Everywhere there are nuances that only the best specialists know about.

UMDIS makes small groups so that the trainer can work with everyone individually. Explain – repeat – show with a finger. We received such feedback from the first school – and this is just the beginning 😊

I made a list of things that I took for myself from the courses – tomorrow I will be at the farm and I will definitely change them there. I’ll change it right away; I won’t even think about it! I liked very much the company of people – as always, they are great at the UMDIS courses. We talked a lot after the seminar, I asked their opinions, experience – I will also apply it to my farm. It seems that you know everything – but still there is something to learn and it is worth coming to school.

Olena Lysenska, Farm Enterprise Blanche

Courses are always a new experience. First, I saw how another Polish farm works. Secondly, I took for myself how to make order in the room and how many passes should be made. How to increase the number of them. Now I will not let the pickers get stopped for long time on one shelf. I see how cool it turns out when we teach pickers to go quickly, return again and again, taking only the critical mushrooms. As we have been taught here. The most valuable thing in these courses is that I see how to behave properly in a room. You can’t apply so many innovations at once, people will run away as the result of fast changes. I see that we critically need to implement the as soon as possible.

Yevhen Avramuk, Avramuk farm

I really liked it. We have been using selective picking on our farm for a long time. And then after this course it seemed like this is a completely new technology. I would like everything as we see hear – to introduce on our farm. At first, we agreed that as soon as we return, we will do the first few passes.

Hanna Starostenko, Avramuk farm

So glad I came. Useful information that we can take to our farm. Here they achieve the result that the mushrooms are larger and better than ours. We will try to introduce new methods.

Mariia Salovska, Fungi Farm

Good courses – for example, according the first flash. We used to make a mistake, we took larger mushrooms on the 2nd day. And we did not understand why we have a problem on the 3rd and 4th day that we do not have time to pick. It turned out that there is a bad idea to collect those large mushrooms because we hold the small ones for the next two days. Another thing the trainer explained us is why we need to make separation, taking smaller mushrooms, and not larger ones. We have also done the opposite all our lives. I am glad that now we will have a larger yield after the courses.

Olesia Antonenko, Farm Enterprise Blanche

Tomasz openly shares his experience, we can go into the rooms many times, see what is happening there. Every hour we look at the difference between the mushrooms that were before – and are now. In three days I learned a lot, I hope I can digest and use. I am the owner, I came by myself. Now I want to send my employees to your picking courses, so that they can learn.

It is important for the owner to come in person. During the courses you see not only picking and cultivation – but also an advanced farm with a bunch of little things that you can use. I took a lot of such things for myself.

Larissa Balyan, KazEcoFood.The following schools:

March 6-8 – in Russian;

March 20-22 – in Spanish;

Mid-April – in English.

Sign up for the next school: UMDIS Facebook page.