How mushrooms are traded
Mushroom production is continuous and perishable: a flush comes in, it has to move within days, and buyers decide on what is cutting today. Restaurants, shops and distributors order by phone each morning. Meanwhile the farm has a second product it rarely sells properly — substrate and spawn — which other growers search for constantly and usually buy from abroad because nothing local is findable.
What we build for a mushroom farm
First, daily availability by type and grade, updated by you in seconds, because that is the entire trading conversation. Second, standing orders for restaurants and shops with cut-off times and delivery windows. Third, substrate and spawn sold as their own line, with variety, yield and instructions, which is a higher-margin product with national demand. Fourth, trade accounts with volume pricing, so regular buyers stop negotiating every week.