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Mushroom harvesting courses. Mushroom picking school in Poland. 27.02.2023-01.03.2023


This post is also available in: English Russian

This week the UMDIS agency held the first Polish Mushroom Harvesting School together with 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 the gathering. Some owners after the first courses even decided to send us their foremen to the next group as well.

We conduct courses for owners, heads of the collection department, foremen. We teach selective mushroom picking – the magic of how to have more kilograms per m2 by organizing the collection.

The next few schools:


March 6-8 – in Russian;

March 20-22 – in Spanish;

Mid-April – in English.

This group had the most insight when they were taught how to do thinning. And everyone was also shocked when they started picking mushrooms each in their own part of the camera marked with ribbons – and then coach Tomasz Stanisławski came in and explained who was doing what wrong. This was repeated in the first, second, third wave. Everywhere has its nuances that only the best know about.

UMDIS does small groups so the trainer can work with everyone individually. Explain – repeat – point fingers. That’s the kind of feedback we got from our first school – and that’s just the beginning 😊

Made a list of things I took for myself from the course – I’ll be in production tomorrow and will be sure to change them at my farm. I’ll cheat right away, I won’t even think about it! Enjoyed the company of people very much – as always fun on a UMDIS course. We talked a lot outside the seminar, asked for their opinion and experience – I will apply it to myself too. You seem to know – but there’s still something to learn and worth coming to school for.

Alyona Lysenskaya, Farm Enterprise Blanche

Courses are always a new experience. First, saw how another Polish mushroom grower works. Secondly, took for myself how to make order in the camera regarding the number of passes. How to maximize them. I’m definitely not going to let the pickers get hung up on the shelf now. I can see how cool it comes out when we teach them to run through the spans one by one, over and over again shooting only the critical in a circle. Like we’ve been taught here. The most valuable thing about these courses is that I can see how to behave properly on camera. You can’t apply so many innovations at once, people will scatter from the change. I see that we critically need to implement in the assembly.

Eugene Avramuk, Avramuk

I liked it a lot. We’ve been using selective harvesting for a long time. And here, after the course, it seemed like a whole new collection technology. I’d like to implement all the things we have here. Let’s give it a try. First we agreed that as soon as we got back we’d do the first few spans at our place.”

Anna Starostenko, Avramuk

I’m so glad I came. Useful information we can take back to the farm. Here they achieve the result that the whole mushroom is bigger and of higher quality than ours. We will try to implement new methods.

Maria Salovskaia, Fungi Farm

I learned something very important. For example, about the first wave. We made the mistake of picking up a large mushroom on day 2. And didn’t understand why we had a problem on days 3 and 4, that we didn’t have time to collect. Turns out, you don’t have to pick that big mushroom because it holds the little one for the next two days. The second was that the coach explained to us why we should thin with a smaller mushroom and not a larger one, we’ve done the opposite all our lives too. I’m glad we will now have a bigger harvest after the course.

Olesia Antonenko, Farm Enterprise Blanche

Tomasz openly shares his experiences, we can go into the cells many times and see what’s going on in there. We look every hour at the difference between the mushrooms that were there before and are there now. I learned a lot in three days, hopefully I can digest and utilize it. I’m the owner, came on my own. Now I want to send my collection boys to you to learn how to do it.

It’s important for the owner to come in person. On the course you see not only picking and growing – but an advanced farm with lots of little things you can use. I got myself an array of those.

Larissa Balyan, KazEcoFood

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