Mycelia

08/05/2026

Ons zusterbedrijf Sac O2 - ook bekend via saco2.com - zoekt versterking!
𝗕𝗲𝗻 𝗼𝗳 𝗸𝗲𝗻 𝗷𝗶𝗷 𝗶𝗲𝗺𝗮𝗻𝗱 𝗱𝗶𝗲 𝗴𝗿𝗮𝗮𝗴 𝗺𝗲𝘁 𝘁𝗲𝗰𝗵𝗻𝗶𝗲𝗸 𝘄𝗲𝗿𝗸𝘁, 𝗵𝗼𝘂𝗱𝘁 𝘃𝗮𝗻 𝗽𝗿𝗲𝗰𝗶𝘀𝗶𝗲𝘄𝗲𝗿𝗸 𝗲𝗻 𝘃𝗼𝗹𝗱𝗼𝗲𝗻𝗶𝗻𝗴 𝗵𝗮𝗮𝗹𝘁 𝘂𝗶𝘁 𝗸𝘄𝗮𝗹𝗶𝘁𝗲𝗶𝘁? Dan is dit misschien iets voor jou (of iemand in jouw netwerk).

Sac O2 ontwikkelt en produceert al meer dan 30 jaar innovatieve filtersystemen die wereldwijd gebruikt worden in onder andere de paddenstoelensector, biotech en plant propagation. Een Belgisch bedrijf met internationale impact, een sterk team én een no-nonsense werksfeer.

Ze zoeken momenteel een & : 𝗶𝗲𝗺𝗮𝗻𝗱 𝗱𝗶𝗲 𝗺𝗲𝗲 𝘃𝗲𝗿𝗮𝗻𝘁𝘄𝗼𝗼𝗿𝗱𝗲𝗹𝗶𝗷𝗸𝗵𝗲𝗶𝗱 𝗻𝗲𝗲𝗺𝘁 𝘃𝗼𝗼𝗿 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗲, 𝗸𝘄𝗮𝗹𝗶𝘁𝗲𝗶𝘁𝘀𝗰𝗼𝗻𝘁𝗿𝗼𝗹𝗲, 𝘃𝗲𝗿𝗽𝗮𝗸𝗸𝗶𝗻𝗴 𝗲𝗻 𝗺𝗮𝗴𝗮𝘇𝗶𝗷𝗻𝘄𝗲𝗿𝗸. 𝗧𝗲𝗰𝗵𝗻𝗶𝘀𝗰𝗵 𝗶𝗻𝘇𝗶𝗰𝗵𝘁, 𝗻𝗮𝘂𝘄𝗸𝗲𝘂𝗿𝗶𝗴𝗵𝗲𝗶𝗱 𝗲𝗻 𝘁𝗲𝗮𝗺𝘀𝗽𝗶𝗿𝗶𝘁 𝘇𝗶𝗷𝗻 𝗯𝗲𝗹𝗮𝗻𝗴𝗿𝗶𝗷𝗸𝗲𝗿 𝗱𝗮𝗻 “𝗵𝗲𝘁 𝗽𝗲𝗿𝗳𝗲𝗰𝘁𝗲 𝗖𝗩.”

Ken of ben jij iemand die hier zou passen? Deel gerust of tag die persoon hieronder.

Website Sac O2: www.saco2.com

English
Our sister company Sac O2 - discover them at saco2.com - is looking for a new team member!
Do you enjoy working with technology, precision, and creating products you can truly be proud of? This could be a great opportunity for you - or someone in your network.

For more than 30 years, Sac O2 has been designing and manufacturing innovative filtration products used worldwide in the mushroom industry, biotech, and plant propagation. A Belgian company with global impact, strong craftsmanship, and a close-knit team culture.

They are currently hiring an Production & Warehouse Operator: someone who enjoys responsibility in production, quality control, packaging, and warehouse support. Technical mindset, focus, and team spirit matter more than a “perfect CV.”

Know someone who might fit? Feel free to share or tag them below.

19/02/2026

🔎 𝐖𝐢𝐣 𝐳𝐨𝐞𝐤𝐞𝐧 𝐞𝐞𝐧 𝐜𝐨𝐥𝐥𝐞𝐠𝐚 𝐑𝐞𝐜𝐞𝐩𝐭𝐮𝐮𝐫 & 𝐒𝐭𝐞𝐫𝐢𝐥𝐢𝐬𝐚𝐭𝐢𝐞

Bij Mycelia maken we schimmelbroed voor een internationaal klantenbestand. Wat veel mensen niet zien: alles begint bij de juiste receptuur en een perfecte sterilisatie.

In deze rol ben je mee verantwoordelijk voor de eerste en cruciale stap van ons productieproces:
✔ recepturen samenstellen
✔ afvullen en steriliseren
✔ tempo en kwaliteit bewaken
✔ collega’s aanspreken waar nodig

Wat hier gebeurt, bepaalt het succes van alles wat volgt.

De functie lijkt op werken in een industriële grootkeuken, maar met strikte kwaliteits- en hygiëne-eisen. Je werkt met je handen én met je hoofd. Je bewaart overzicht. Je zet tempo. Je neemt eigenaarschap.

We zijn een familiaal productiebedrijf met internationale klanten. Binnen onze cluster tellen we meer dan 40 collega’s. We werken nauw samen, kennen elkaar goed en dragen zorg voor elkaar. Kwaliteit, betrouwbaarheid en verantwoordelijkheid staan centraal in alles wat we doen.

Je spreekt en begrijpt vlot Nederlands en voelt je goed in een omgeving waar afspraken, timing en samenwerking essentieel zijn.

Ervaring in voeding, bakkerij, productie of een technische omgeving is een plus.

📍 Deinze (Nevele)
📩 Interesse? Contacteer Fiona via [email protected]
🔗 Volledige vacature: www.mycelia.be

Ken je iemand die hier perfect zou passen? Delen mag zeker.

25/11/2025

Reliable spawn and reliable substrate go hand in hand.
That’s why we believe in training that bridges both worlds.
This March, we bring both worlds under one roof - Mycelia’s spawn production experience and the Mycelia Academy’s in-depth substrate expertise. A course that truly connects the full production chain, from hashtag to hashtag .
Mycelia Academy’s March course delivers exactly that, right here on our site.
We’re proud to be the host.

𝘼𝙣𝙙 𝙟𝙪𝙨𝙩 𝙖𝙨 𝙖 𝙧𝙚𝙢𝙞𝙣𝙙𝙚𝙧: 𝙬𝙚 𝙝𝙚𝙖𝙧𝙙 𝙩𝙝𝙚 𝙚𝙖𝙧𝙡𝙮-𝙗𝙞𝙧𝙙 𝙥𝙚𝙧𝙞𝙤𝙙 𝙚𝙣𝙙𝙨 𝙩𝙝𝙞𝙨 𝙏𝙝𝙪𝙧𝙨𝙙𝙖𝙮, 27 𝙉𝙤𝙫𝙚𝙢𝙗𝙚𝙧.
More info: https://mycelia-academy.org/on-site-courses/substrate-wood-fungi-production-course/

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03/11/2025

🌱 Groei mee met Mycelia!
Bij Mycelia in Deinze kweken we geen gewone dingen - we kweken leven. Onze schimmels groeien het best in een omgeving met zorg, structuur en de juiste dosis warmte. En dat geldt ook voor ons team.

We zoeken een productiemedewerker die net als onze mycelia houdt van orde, hygiëne en samenwerking.
Bij ons werk je in een klein, hecht team, waar de sfeer informeel en familiaal is. En waar werkuren bespreekbaar zijn - voltijds of deeltijds, we zoeken samen wat past bij jouw ritme.

Of je nu een vroege oesterzwam bent of liever wat later op gang komt: bij ons krijg je de ruimte om te groeien in jouw tempo.

👉 Klinkt dat als een omgeving waar jij zou floreren?
Bekijk de vacature via VDAB: https://www.vdab.be/vindeenjob/vacatures/72315076

📍 Mycelia – Deinze, België
💚 Familiale sfeer, maatwerk in werkuren, oog voor kwaliteit

09/05/2025

Today, Mycelia turns 40!
(And yes… Magda was there for every single one of those years.)

It all started long before that as “De Zwamvlok” - but somewhere between a cup of coffee and a stroke of brilliance, Magda figured a name with a more international ring might make all the difference.
And so Mycelia was officially born…

Forty years ago…
There was no TikTok. No Google.
If you wanted to share something, you used a photocopier.
Faxes were high-tech, phones had dials, and “tagging” someone meant grabbing a marker.

But Magda?
She saw beyond her time.
Fueled by unstoppable energy, a healthy dose of stubbornness, a sharp vision, and the skill to juggle at least three things at once, she built something that kept on growing.
She’s seen more colleagues come and go than there are mushrooms in the forest.
And whether she’s launching a new project, delivering a spot-on critique, or mysteriously knowing exactly what’s going on - Magda is and always will be the mycelium of Mycelia.

Today, Kasper has taken up the torch.
He’s now at the helm, steering us into the next 40 years of innovation and adventure.

But don’t be fooled - Magda hasn’t disappeared into the mist of legendary founders!
40 years later, she’s still here - offering advice, support, and that all-seeing gaze that quietly says:
“Hmm… back in the day, we did things differently…”

She’s our compass, our conscience, and sometimes just the one who knows best where the plug goes - or what that bell was actually about.

So raise your glass to 40 years of Mycelia!
To Magda - our ‘old witch’ and living legend.
To Kasper - our future, with flair.
To all of us, our precious team - who make it happen together.
And to at least 40 more years to come!

Cheers!

This tribute was written by Pascale Vergeyle, our Production Strategy & Development Coordinator - part of the Mycelia family since the very beginning - through all the ups and downs, always playing a key role, and still going strong today. With heart, humour, and history, she captured the spirit of our 40-year journey. Or even longer?

PS - In the words of Kasper, after reading Pascale’s beautiful words:

"I imagine a table, some chairs, a sunny field, and a warm afternoon. I toast to Mycelia with a big smile. Forty years... "

"And truth be told - by 1985, mom had already been deep into her fungus experiments for years. The kitchen, the basement, the garage... mushrooms, spawn, substrate everywhere. Those were the days."

08/04/2025

𝐔𝐧𝐞𝐱𝐩𝐞𝐜𝐭𝐞𝐝 𝐞𝐧𝐜𝐨𝐮𝐧𝐭𝐞𝐫 𝐢𝐧 𝐓𝐫𝐞𝐯𝐢𝐬𝐨, 𝐈𝐭𝐚𝐥𝐲!
While visiting local companies with the European Society for the Specialty Mushroom Industry, Mycelia unexpectedly crossed paths with Orazio Tietto - an inspiring and passionate producer specialised in pasteurised substrates.

We’re happy to share this video from Mycelia Academy, capturing a spontaneous moment where Orazio shares a few thoughts on their upcoming course in Greece.

07/04/2025

Serious about pasteurised straw substrate? Don’t miss this. 🤟

What really happens inside pasteurised straw substrate? And how can you control it?

From infections to unexplained setbacks - growing Oyster Mushrooms or Shiitake often comes with mystery. That’s exactly why we teamed up with Christelle Chevalier and Orazio Tietto to create this unique group course in Greece, running from 5 to 9 May 2025. 𝐒𝐮𝐛𝐬𝐭𝐫𝐚𝐭𝐞 𝐮𝐧𝐯𝐞𝐢𝐥𝐞𝐝.

Five days. One large-scale substrate facility. A deep dive into the production process of pasteurised straw substrate, where theory meets practice - literally.

Curious? Read our interview with Orazio and discover what makes this course a must for professional growers: https://mycelia-academy.org/interview-pasteurization/

20/03/2025

🔬 𝐅𝐨𝐫 𝐨𝐮𝐫 𝐜𝐥𝐢𝐞𝐧𝐭𝐬 𝐢𝐧 𝐭𝐡𝐞 𝐩𝐚𝐬𝐭𝐞𝐮𝐫𝐢𝐳𝐚𝐭𝐢𝐨𝐧 𝐬𝐞𝐜𝐭𝐨𝐫: This 𝐟𝐢𝐫𝐬𝐭-𝐨𝐟-𝐢𝐭𝐬-𝐤𝐢𝐧𝐝, 𝐡𝐚𝐧𝐝𝐬-𝐨𝐧 𝐜𝐨𝐮𝐫𝐬𝐞 offers a unique opportunity to 𝐫𝐞𝐟𝐢𝐧𝐞 𝐬𝐮𝐛𝐬𝐭𝐫𝐚𝐭𝐞 𝐩𝐫𝐨𝐝𝐮𝐜𝐭𝐢𝐨𝐧 𝐭𝐞𝐜𝐡𝐧𝐢𝐪𝐮𝐞𝐬 for Pleurotus, King Oyster, and Shiitake.

📍 Hosted in Greece, this training is designed for both experienced growers looking to optimize their pasteurization process and newcomers eager to build a solid foundation. Gain real-world expertise in a full-scale production facility and exchange insights with industry peers.

📲 Learn more & secure your spot: https://mycelia-academy.org/courses-abroad/pasteurization-production-course/

18/02/2025

Worried your spawn is to blame for your mushroom problems? We understand - we often receive emails from growers facing deformities, discolouration, or failed harvests. But here’s the truth: most of the time, the spawn isn’t the problem. Don’t let unseen issues sabotage your mushrooms.

Read the full blog from Mycelia Academy to find out what’s really going wrong and how to fix it.

Think your spawn is to blame for mushroom deformities or discoloration? Think again. Discover how hygiene, CO2 levels and hidden bacterial villains impact your harvest - and how to fix it.

12/02/2025

Good harvests start with good spawn! 🍄 But how can you tell if your spawn is still viable? Mycelia Academy shares practical tips and evaluation methods to assess spawn viability - because sometimes, a good nose is just as important as a microscope! 👃🔬

Learn how to spot healthy spawn using simple sensory checks and practical tests. A must-read for every grower!

👉 Read the short guide here:

𝐈𝐬 𝐲𝐨𝐮𝐫 𝐦𝐮𝐬𝐡𝐫𝐨𝐨𝐦 𝐬𝐩𝐚𝐰𝐧 𝐬𝐭𝐢𝐥𝐥 𝐯𝐢𝐚𝐛𝐥𝐞? 𝐇𝐞𝐫𝐞’𝐬 𝐡𝐨𝐰 𝐭𝐨 𝐟𝐢𝐧𝐝 𝐨𝐮𝐭! 🍄🔍

The quality of your spawn is crucial for a successful mushroom cultivation process. But how do you assess its viability? In our latest blog, we break down key indicators, some practical evaluation methods, and tips to ensure your spawn is healthy and ready to grow.

👉 Dive into the short guide here: https://mycelia-academy.org/comprehensive-guide-to-evaluating-mushroom-spawn-viability/

Have you ever faced challenges with spawn viability? Share your experiences in the comments! 🌱💡