This Mexican Mushroom Bread comes in a mycological kit format designed to observe, study y analyse on fungal growth, particularly valued for its capacity productive, stability genetics and resistance in crops controlled.

Furthermore, this variety belongs to the species Psilocybe Cubensis Mexican, The mycological literature has documented it extensively. Thanks to its structure balanced, its fast colonisation from substrate and their fructifications regular, The new collection, therefore, is an ideal choice for students of mycology, collectors and educational projects.

Also, traditionally, these mushrooms were used in certain cultural contexts and were known as “mushrooms of the sea".“The mushroom of God” o “Flesh of the Gods“. However, this reference is included for historical and descriptive purposes only.

⚠️Recuerda: Its use is limited exclusively to mycological, educational, decorative or collecting purposes. Therefore, this product is not intended for human consumption.

Morphological Characteristics of Mexican Mushrooms

During their development, Mexican mushrooms have a number of easily identifiable features. Firstly, they stand out for their:

• Long, slender stems
• Medium-large hats
• Colouring evolving from yellow to orange-reddish tones
• Structure suitable for macroscopic observation and microscopic observation

These characteristics make mushroom bread particularly interesting for growth analysis, study of fruiting cycles and observation of fungal morphology.

Production and growing conditions (technical use)

The Mexican mushroom bread is delivered in full. colonised, sanitised and ready for fruiting. However, for a correct development, it is essential to maintain controlled environmental conditions and a correct hygiene of the environment.

In this respect, proper control of temperature and humidity is key to reducing the risk of cross-contamination. 

The following are the recommended parameters for carrying out the mycological study:

• Optimal temperature: between 22-25ºC (ideally 24ºC)
• Relative humidity: between 60-80%
• Initial fruiting time: 20-25 days
• Total production capacity: approx. 200-400g.
• Number of cycles: up to 3 or 4, maintaining stable conditions

Finally, it should be recalled that these data are indicative and are provided for information and technical purposes only.