Optimal conditions in the fermentation bunkers

Coenegrachts Substraat provides mushroom growers worldwide with premium quality mushroom compost. This phase III compost is produced at their own production facility in three stages. The current tunnel complex produces 1800 tons of phase III - or full-grown - compost per week! The family-run company was established in 1996 to produce compost for its own use at their mushroom farm. Over the years, this family business has become an international market leader in the production and export of mushroom compost. Coenegrachts is known for its innovative vision and an eco-friendly approach throughout the entire manufacturing process.

Klant

Coenegrachts Substraat

Marktsegment

Mushrooms

Oplossingen

Phase 1 fermentation

The production of mushroom substrate starts with the fermentation process, also called phase 1. Some 4000 tons of phase 1 compost are produced in the six bunkers of the indoor phase 1 complex at Coenegrachts every week. Coenegrachts Substraat makes an important contribution to solving the manure problem in Flanders by processing residual products such as chicken manure and horse manure into mushroom substrate in an environmentally friendly way.

Optimal aeration

In the fermentation bunkers, the climate is accurately controlled using aeration to optimise the process of decomposing the raw materials for the compost. This ensures the end product is suitable for further use in the mushroom production process.

A well-controlled climate for better compost quality

Coenegrachts uses the Fancom Lumina 751 fermentation computer to automatically regulate the optimal climate conditions for the fermentation process in the bunkers. The better the climate in the bunkers and the better the fermentation process is controlled, the better the compost quality. The Lumina 751 controls the climate during the fermentation phase based on time, compost temperature and oxygen concentration in the compost.

Forward thinkers

Forward Thinkers have one foot in the present and one foot in the future. What they do, they do well. And to keep it that way, they look ahead. Can it be done differently, can it be done better than we are doing now?