In 2009, four Dutch mushroom growers joined forces and set up operations in Wankum, Germany, just a stone's throw from Venlo. "It was pure luck that we couldn't find a suitable location in the Netherlands," laughs Paul van den Berg, co-founder and partner, as he reflects on the company's 15-year journey. From scratch, the team built a modern cultivation facility on a 6-hectare plot, half of which is currently in use. The standout feature? A groundbreaking single-layer cultivation system. The acquisition of trading company Willeke Champignon in 2017 fueled rapid growth. Today, the company supplies retailers in North Rhine-Westphalia with a comprehensive range of mushrooms, including their own cultivated varieties, exotic mushrooms, and organic options.
All four partners initially ran their own businesses and supplied a single German customer alongside their domestic markets. "We encountered a challenge: German retailers preferred local products. We also wanted to scale up innovation. Every mushroom grower knows that the upper beds are easier to harvest, which led us to develop a single-layer cultivation system—a revolutionary concept at the time," Paul recalls. After a successful trial at the farm of partner Marcel Hanenberg, the team decided to establish their operation in Wankum.
Paul van den Berg and Jan Tielemans, along with two other partners, lead the White Fields Group, which encompasses both Wankum Champignons and the trading company Willeke Champignon GmbH.
The first mushrooms were harvested in November 2009, but the single-layer system came with initial challenges. "Climate control proved tricky, especially for white mushrooms, which are very sensitive. We overcame this by installing cooling decks beneath the beds, allowing precise temperature control. This enables us to complete two harvests per cell in four weeks, compared to the usual 4.5 weeks per crop. Additionally, we use about 10 kg less compost per square meter than traditional systems," Paul explains.
The company also adopted a Netafim watering system about a decade ago. "This system keeps the casing soil well-moisturized even during the second harvest, which improves mushroom quality. Our setup combines technologies from various agricultural sectors—the cooling deck comes from livestock farming, while the Netafim system is common in horticulture."
Recently, under the guidance of co-partner and specialist Jan Tielemans, the company implemented the SAP software system in just three months, resulting in significant efficiency gains. "In an industry with tight margins, maximizing efficiency is crucial to maintaining a strong competitive position," Jan emphasizes.
In addition to its unique single-layer cultivation system, Wankum Champignons utilizes the Netafim irrigation system, commonly used in horticulture, in combination with a cooling deck beneath the beds.
Changed sales structure
In 2017, the company took a major step by acquiring Willeke Champignon GmbH, a trading company based in Duisburg, along with its staff and customer base. "This was a logical move, as we were already supporting them with packaging and logistics. The only thing missing was direct customer contact," Jan explains. The acquisition allowed the company to expand its offerings to include organic and exotic mushrooms, such as oyster mushrooms and king oyster mushrooms (Eringii).
Unlike standard mushrooms, the exotic mushroom market is more seasonal. "Demand for oyster mushrooms dips in the summer, while white giant mushrooms—marketed in Germany as grilling mushrooms—become popular promotional items. Despite a less favorable summer, demand remained strong, with some retailers running promotions into October. Plans are already in place to extend these campaigns next year," Paul notes.
Mushroom sales have remained relatively stable throughout the year, following the usual pattern of a summer dip followed by a gradual increase, peaking around Christmas. After two inflation-driven years, sales have become more predictable once again.
Overall, mushrooms are gaining popularity. "Our products fit well into the diets of younger consumers, whether as a meat substitute or in various recipes. The brown mushroom, in particular, continues to grow in popularity. When we started, we only cultivated white mushrooms, which made up about 75% of the regional crop. Now, it's closer to 55% white and 45% brown," Jan adds.
Brown portabella
Challenges within the mushroom sector
The sector faces numerous challenges, including labor shortages. "Fortunately, we haven't been affected yet. Compared to greenhouse horticulture or outdoor farming, we offer year-round employment and stable jobs," says Paul. Another concern is the use of peat-based casing soil. "Currently, there's no solid alternative," Paul admits. Packaging also presents challenges, Jan adds. "However, the industry has a track record of finding solutions to common issues. We remain confident about the future."
Brown mushrooms shortly before picking: Around 20-22 tonnes per flight are normally picked.
Most mushrooms are packed in 400-gram punnets, but during promotional campaigns, the majority are packaged in 250-gram punnets to stay below the psychological €1 price point, reports Paul van den Berg.
For more information:
Paul van den Berg and Jan Tielemans
WankumChampignons GmbH
Schievewallweg 1
47669 Wankum-Wachtendonk, Germany
Tel: +49 (0)2836 6914994
[email protected]
www.wankum-champignons.de