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Susanne R. Knobloch, Monaghan Mushrooms LLC:

"There is so much 'added value' in mushrooms"

Monaghan Mushrooms is now a brand new member of the Bund deutscher Champignons- und Kulturpilzanbauer. Here is an interview with Susanne R. Knobloch, Senior Commercial Manager for the DACH region at the company.

Susanne R. Knobloch: "The German mushroom industry has had to face various challenges in recent years and especially at the moment. For example, in addition to the price situation in the international environment, safeguarding compost production, the new fertilizer ordinance, rising energy costs, minimum wage increases and the additionally prescribed SARS-CoV-2 occupational safety standards in accordance with the pandemic regulations."


Susanne R. Knobloch at BioFach 2018 / Picture: FreshPlaza.de

The exchange of experience in the Bund Deutscher Champignon- und Kulturpilzanbauer (BDC) with members who have been working in this industry for many years is very important. "Mushrooms enjoy an ever larger demand also as meat replacement product. Here it is particularly important to coordinate professionally in order to communicate the advantages with the same, scientifically proven statements. Here at the BDC, I find many professional colleagues with whom I can exchange views on this subject."

What do you as a company think you can contribute to the BDC?
Susanne R. Knobloch: "The interesting thing about Monaghan is the international constellation we have. We produce mushrooms and compost in Germany, Holland, England, Ireland and Canada. Through these supply structures I get "first-hand" information about new food trends from my marketing colleagues. Especially on topics such as convenience or the product mushroom as a high supplier of nutrients and vitamins, we still have potential in Germany. In England and Ireland in particular, these topics have long been established among consumers."

"There is still so much "added value" in mushrooms. Above all, I would like to continue to support the BDC in its efforts to continue publishing this great, healthy product in social networks, as the association is already doing excellently. With the aim of possibly opening up new markets in Germany and generating further demand, for example in the fast food segment as a meat replacement product."

Profile Monaghan Mushrooms, Laichingen

  • Foundation of the company at the Laichingen site: 2013
  • Size of the farm: 8500 m2
  • Number of culture rooms: 18
  • Culture system: Tray system
  • Mushrooms: White and brown cultivated
  • Culture duration: 14 days
  • Harvest: two waves; 1st wave five days, two day break, then 2nd wave
  • Harvest quantity: 100 t/week
  • Employees: about 150
  • Marketing: Food Retail Germany, Austria and Switzerland

For more information: monaghan-mushrooms.de


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