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Mushrooms are the classic example of the transformation of lignocellulolytic materials into food without methane emission. Other important information is that mushrooms can be produced in small spaces, using residues, obtaining high bioconversion, without any risk of transmitting zoonoses to humans, with a quick economic return due to the short cultivation cycle. In this chapter, we discuss the main trends and technologies that are emerging in the market to make mushroom cultivation increasingly competitive and viable from an agronomic, environmental and economic point of view. The main technologies mentioned in this chapter are applied to the A. bisporus strains, popularly known as button mushroom and Portobello, although in general they can be applied to other cultivated mushrooms.

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