ເຫັດຂອນຂາວ, ເຫັດກະດ້າງ

Lentinus squarrosulus Mont.
Lentinus bavianus Pat.
Lentinus caespitosus Curr.
Lentinus crenulatus Massee
Lentinus cretaceus Berk. & Broome
Lentinus curreyanus Sacc. & Cub.
Lentinus hygrometricus Berk.
Lentinus inconspicuus Berk.
Lentinus leucochrous Lév.
Lentinus lobatus Berk. & Broome
Lentinus manipularis Berk. & Broome
Lentinus melanopus Pat.
Lentinus molliceps Fr.

Polyporaceae

ເຫັດບົດ/ Tiger Lentinus
ເຫັດຂອນຂາວ/ White Log Mushroom
ເຫັດຫອມ / Shiitake mushroom
ເຫັດຂອນດອກ / Khon Dok mushroom
ເຫັດໂຕ່ງຝົນໃຫຍ່ / Swine’s stomach mushroom

The shape of the mushroom is cup-shaped, with a swollen center and margins. The flowers are creamy white, 20-60 mm in diameter, with hairs or scales on the upper surface. The pedicels are of equal size at the base and tip, forming a white, rounded tube attached to the center of the flower. The pedicels are smooth, 10-20 x 2-5 mm in size. The petals of the mushroom are white, tapering down to the pedicel, widely spaced. They have a fragrant smell and are tasteless.
Sources: [4],

L. squarrosulus is regarded as a common paleotropical species, extending throughout equatorial Africa, Southeast Asia, the Pacific islands, and Australasia

North Laos Highlands
Annamite Highlands and Xieng Khuang Plateau

Plantation forest
Evergreen forest
Mixed deciduous forest
Coniferous forest
Mixed coniferous and broadleaved forest
Young bush fallow
Old bush fallow
Other farmland

Endemic

Not invasive

Not applicable

None

Food
Medicine

Food: It is a type of mushroom that the Lao people enjoy using in their cooking, particularly when dried and grilled in banana leaves. It must be cooked before consumption. [4], [7] Medicine: It is used to treat stomach ulcers, relieve anaemia, reduce the chances of infertility in men and women, and reduce the risk of metabolic syndrome. It has also been reported to have antimicrobial, immune boosting, anti-inflammatory, anticancer, and antihyperglycemic properties. [6] Farming: Currently, mushroom cultivation for agriculture has become popular to produce products and meet market demands [7].

Both

June
July
August
September
October

Overview:
Temperature: White mushrooms prefer hot, humid climates. The optimum temperature for mycelial growth is around 28-35°C, and during flowering, temperatures of 35-38°C and relative humidity of 85%-90% are required. [8]

Water: The humidity of the growing medium must be increased to twice the humidity of the growing medium or 70%. The humidity level in the air should be above 60% but should not exceed 90% as this will make air circulation difficult and the mushrooms will absorb too much water. To induce mushroom blooming it is necessary to reduce the humidity to below 60% [8].

Light: Low light is ideal for mushroom growth, especially during the vegetative stage. During flowering, light stimulates the mushroom to flower and grow. [8]

pH: Mushrooms grow best in a medium that is alkaline or slightly acidic (pH = 6.5-7). If the medium is too acidic, the mushrooms will develop mycelium but will not flower or will only flower slightly. The pH of the water used for irrigation is ideal (pH = 7), and it must be clean and free of chemicals [8].
Air circulation: The flowering stage of mushrooms has a higher oxygen requirement than the mycelial stage. Carbon dioxide (CO2) stimulates mycelial growth, but without air circulation during the flowering stage in a greenhouse, mushrooms will not bloom, the flowers will be small, and the flower stalks will be abnormally long. [8]

Variety selection:
For proper production, it is necessary to select high quality varieties that are high yielding, diseaseresistant, and adapt well to the environment, season, and area. Mushr-ooms can be grown in sawdust from various types of trees. [8]

Land preparation: no information yet

Location: Should be in an area with good air, no strong winds and no flooding, and should be away from animal cages [8].

Design: Greenhouses should be designed to minimize sunlight gain. The front of the greenhouse should face east to allow for ventilation and should be mulched to help block heat. There are two main types of greenhouses for mushroom cultivation: closed and open greenhouses.[8]

Sawdust preparation: Sawdust used for mushroom cultivation must be dry. If using fresh sawdust, it must be left for 1 week. It must be fermented with lime for at least 1 week. Other ingredients may be added to the sawdust. When fermenting sawdust, make sure that there are no wood chips mixed in. Sawdust should have a lime content of 1% and the moisture content of the sawdust should be 65%. If the sawdust is dry, add water to increase the moisture content. Mix the ingredients well and cover with plastic wrap for 1 month before using. [8] [9]

Planting techniques

Beating and boiling straw mushrooms: Mix the mushroom blocks with the supplement, sawdust, mix well and add water to make it about 65% wet. Put the mixture into a plastic bag and beat it tightly. Squeeze the mouth of the bag to expel the air and place it on the neck of the bottle. Pull the bag to cover the neck of the bottle and pull it tight. Then cover the mouth of the bottle with cotton and the bottle cap to prevent water from entering. Sterilize the fungus in a clean room or boil it for about 3-4 hours. [8] [9]

Mixing and Spreading the Fungus: Prepare all the equipment and shake the fungus bottle apart. Remove the cotton from the bottle and wipe the mouth of the bottle with a towel. Then place the fungus on the prepared mushroom block. [8]

Flowering: The mushrooms will flower 45 days after germination, and after about 24 hours the mushrooms are large enough to harvest.[8]

Care and maintenance:
Mushroom care after flowering: You should water the mushrooms and the green-house 3 times a day, morning, afternoon and evening, to maintain humidity at about 90% and the optimum temperature at about 35-38 degrees.

(market access and trade, marketing, etc.)
Fresh and dried white straw mushroom products are available both domestically and internationally and can generate income for many farmers.[8]

Important source of proteins

N/A

Nutrient	/100g	Remark
Proteins	57.6	N/A
Carbohydrates	N/A	N/A
Fats	0.5	N/A
Vitamins	N/A	vitamin B1 1.42 mg, vitamin B3 194.29 g
Minerals	N/A	Magnesium 0.4 g
Fibers	N/A	N/A

NAFRI, NUoL, SNV. 2007. Non−Timber Forest Products in the Lao PDR. A Manual of 100 Commercial and Traditional Products. The National Agriculture and Forestry Research Institute. Vientiane, Lao PDR
Mortimer, P.E., Xu, J., Karunarathna, S.C. & Hyde, K.D. 2014. Mushrooms for Trees and People. A field guide to useful mushrooms of the Mekong region. The World Agroforestry Centre, East Asia, Kunming, China. (p.12).
Samantha C. Karunarathna et al. 2011. Three new species of Lentinus from northern Thailand. Mycol Progress (2011) 10:389–398.
Zhou S, Tang QJ, Zhang Z, Li CH, Cao H, Yang Y, Zhang JS. 2015. Nutritional Composition of Three Domesticated Culinary-Medicinal Mushrooms: Oudemansiella sudmusida, Lentinus squarrosulus, and Tremella aurantialba.