Mushroom growers cultivate edible fungi for sale to food businesses and consumers. Production usually takes place indoors, where temperature, humidity, ventilation and light are managed to suit the crop. Common varieties include white button, chestnut, portobello, oyster and shiitake mushrooms. Some growers specialise in a small range, while others produce several types throughout the year. The work can include preparing or sourcing growing compost and other substrates, inoculating them with mushroom spawn, monitoring crop development and harvesting mushrooms at the right stage. Growers may sort and grade their produce, then supply it fresh in bulk or in packaged formats to wholesalers, shops, restaurants and food manufacturers. Some also sell directly to the public, or offer dried mushrooms and other processed products. Businesses in this category may vary in scale, from specialist farms producing particular varieties to larger operations with repeated production cycles.