A mushroom is the fleshy fruitbody of a fungus. Mushrooms can commonly be found in woodsy areas, caves, or any kind of place with the right combination of humidity, temperature and substrate. While many species can be found randomly or foraged, mushroom farms supply supermarkets and food retailers with mushrooms grown in controlled, sterilized environments.

 

The mushroom market is traditionally divided in two categories:

• Agaricus species (white button, cremini, portobello…)
• Specialty mushrooms (shiitake, oyster mushrooms…)

 

This market report includes producers located in California, producers of specialty mushrooms, home cultivation suppliers, spawn suppliers, major food retailers, as well as high-end food retailers in California.

 

Pennsylvania is the leading state in mushroom production while California ranks second with for more than 14% of the overall production. Since 2018, mushrooms have become the number one cash crop in Santa Clara County, with about a third of the total produced in the state. 

 

Unlike seasonal crops, mushrooms can be harvested year-round, and the harvest time can be timed accurately. However, growers have a difficult time finding laborers to handle the harvesting. Mushrooms are one of the most labor-intensive crops to produce and labor costs for harvesting can represent 15% to 30% of the production value.

 

Over the past few years, mushroom consumption has steadily climbed in the U.S. California stands as the largest market and the state has the highest mushroom consumption in the country. As Americans cut back on meat consumption, mushrooms take center stage in many recipes without meat. As a versatile meat substitute, mushrooms add a distinctive flavor, without adding fat or cholesterol. For example, Portobello steaks and burgers are particularly popular in California, and many foodies are interested in healthy eating.