This research investigated how storage conditions affect the growth potential of the almond mushroom (Agaricus subrufescens), an edible fungus with potential health benefits. The study found that storing mushroom spawn at 10-15°C for up to 30 days can actually improve its ability to grow on agricultural waste materials. Impacts on everyday life: – Improved storage methods could make this nutritious mushroom more widely available to consumers – Better cultivation techniques could reduce costs for mushroom growers – More efficient use of agricultural waste products through mushroom cultivation – Potential increased availability of natural compounds with anti-cancer properties – Development of more sustainable food production methods