Mushroom is been accomplished since the 60s in Turkey. In the 90s, mushrooming, which spread rapidly in family businesses, especially in the Mediterranean region, became popular with its low capital in small areas. Currently, more than 80% of the enterprises are smaller than 2000 m2. Cultivation is the most common production.

In mushroom yield losses can be serious. After a long and laborious preparation, the entire room is likely to go to trash.

Such loss of yields can be prevented by providing well-planned biosecurity measures as well as providing proper temperature and humidity conditions and good ventilation. The concentration of carbon dioxide above 2500 ppm adversely affects fungal growth. Monitoring and recording all of these parameters and informing the manufacturer of the substandard and higher standards can prevent major economic losses.