Kuti mukule champignon, mufunika zida zapadera - chotchedwa champignon wowonjezera kutentha, chokhala ndi mpweya wabwino komanso makina otenthetsera osinthika.
Bowawa amakonda nthaka inayake. Amafuna dothi lopangidwa kuchokera ku ng'ombe, nkhumba kapena manyowa a akavalo (chenjezo: izi sizili zofanana ndi manyowa!) Zosakaniza ndi peat, zinyalala zamasamba kapena utuchi. Muyeneranso kuwonjezera zina zowonjezera - phulusa lamatabwa, choko ndi laimu.
Tsopano mutha kugula ndikubzala mycelium (mwanjira ina, imatchedwa "mycelium"). Izi ziyenera kuchitika pansi pazikhalidwe zina. Kutentha kwa nthaka kuyenera kukhala + 20-25 ° C, mpweya - +15 ° C, chinyezi - 80-90%. Bowa amakhala pansi pa bolodi, kusiya mtunda pakati pawo pafupifupi 20-25 centimita, popeza mycelium imakonda kukula m'lifupi komanso mwakuya.
Zimatengera sabata kapena sabata ndi theka kuti bowa ukhazikike m'malo atsopano, ndipo mawanga a mycelium amawonekera panthaka. Ndiye matupi a fruiting ayenera kuyembekezera.
Mbewu yoyamba ikhoza kukolola patapita miyezi isanu ndi umodzi mutabzala. Kuchokera pa lalikulu mita mukhoza kufika makilogalamu khumi a champignons atsopano.
Kenako nthaka yathayo iyenera kusinthidwa kubzala kotsatira, ndiko kuti, kuphimba ndi dothi la mchenga, peat yowonongeka ndi dothi lakuda. Pokhapokha m'mene mycelium yatsopano imayikidwa mu wowonjezera kutentha.
Zovala zamvula zimawetedwa pogwiritsa ntchito ukadaulo womwewo monga ma shampignon.