ECONOMIES OF SCALE

ECONOMIES OF SCALE

Automated weighing equipment helps put mushroom grower on path to future growth. There is no shortage of wonderful surprises sprouting up at the Piccioni Bros. Mushroom Farm Ltd. facility in Dundas, Ont., about an hour’s drive west of Toronto. Perhaps none more so than the fact that the mushrooms there aren’t grown in a dark, smelly environment—vaguely reminiscent of the old hockey bag some of us keep down in the basement, wisely so. Instead, the mushrooms grown by the family owned company currently celebrating its 50 th anniversary are cultivated and harvested in a well-lit,
temperature-controlled environment maintained at a comfortable ‘room’ temperature. The other urban legend tossed out the proverbial window is the smell. There is none, save the aromatic scent of mushrooms that disguises the pungent stench of compost used to grow the mushrooms. Growing quality mushrooms commercially since 1964, the Piccioni Bros. Mushroom Farm is nowadays operated by the dynamic brother-sister duo of Lorenzo and Anna Maria Piccioni.