Navigating the Regulations
The image at right provides an overview of the regulations to consider in selling mushrooms. Note that this diagram is specific to New York State, so if outside of NY check with your state agency to learn more about who regulates various sectors.
Most states differentiate between "Intentionally Cultivated" and "Wild Harvested" Mushrooms for regulatory purposes. Generally, simply selling mushrooms you grow in a designated space as a fresh produce item means you can sell with little or no regulation, at least a smaller scale. As your enterprise scales, you are potentially liable to follow state and/or federal guidelines to ensure food safety.
Wild Mushroom sales generally require passing an exam to demonstrate your ability to properly ID mushrooms and the use of traceability in your labeling practices. Once you want to dry or otherwise process mushrooms you get into the need for a certified kitchen, at least in New York.
Explore the image and note that each of these sections is expanded in greater detail in our harvest to market guide, below.
