Mushroom Production and Cultivation in Bicol Region,

Philippines

PEDRO F. OLIVER,MSc.Science Research Specialist/Regional Focal Person on Mushroom Project

Mushroom Decomposer;

Has the ability to fruit on a single component substrate; Makes it ideal for cultivation as cash crop.

Mushroom Life Cycle

Parts of Volvariela Mushroom

CAP

STIPE/STALK

VOLVA

GILLS

Benefits in Mushroom

PROTEIN 2 to 5% of their fresh weight19.35 % of dry weight

AMINO ACIDS Contains 9 essential amino acids for body health

FATS 0.6 – 3.0 % of dry weight

VITAMINS B-complex, pro-vitamin D2 and vitamin C

MINERAL 56-70% of ash content

FIBER 7.4-27.6%

NUCLEIC ACID 4.0% -from fresh form only

Rice - 7.3 %

Protein Comparison – dry weight basis

Soya bean – 19.7 %

Corn – 9.4 %

=

Mushroom= 19.35 %

MILK 3.5

BEEF 18 %

Benefits in Mushroom

Source: Bureau of Agricultural Statistics

Imports

Hongkong, Taiwan, China, Malaysia, Japan, Korea, Thailand, Singapore, US, Belgium, and Germany

Total volume of imports =98,537.79 MTCIF value of US $5,950,399.

As of 2014 : Other vegetables including mushroom Per Capita - 0.23 grams/day except children below 5 years old Source: FNRI

Assumption is 0.05 grams per day:

As of 2014 = Population = 100,096,496

Demand/day = 5,004,825 kg/day

DEMAND One year = 1,826, 761,052 kg/year = 1,826,761MT/year

Prospect of mushroom in Philippines

Individual Farmer (Small-scale)

Neighbors30%

Village/ Town Public

Market70%

Consumers

• Mushroom market in the Philippines: Segmented market by

Large-scale and small scale producers

Large-Scale Producer

Neighbours5%

Fresh Vegetable

Dealer 20%

Leading Supermarket (75 %)

Consumer

Types of Mushroom

Tenga ng Daga

Wood rotten mushroom

Shiitake

Wood rotten mushroom

King Oyster

Wood rotten mushroom

Winter mushroom

Wood rotten mushroom

Pleurotus Abalunus/ Abalone Mushroom

Leaf litter mushroom

Straw mushroom/kabuteng dayami-saging

Leaf litter mushroom

Button mushroom

Introduced variety from India

Milky mushroom

Growing temperature

Oyster/pleurotus: best if not more than 28°C

Kabuteng saging /paddy mushroom, Milky mushrooms – minimum temperature = 30°C; optimal temperature, 37°C;

Button, Shiitake and King oyster : Cold temperature, Baguio - Seasonal production of shiitake in Tagaytay and other highlands

Advantages of Mushroom Farming

Mushroom Farming - very important cottage industry activity in the rural development program- it leads economic betterment of small farmers, landless laborers and other weak section of communities

Advantages:1. Reduce environmental pollution2. Means of generating employment3. It provides additional quality of life4. It is a good cash crop

CONSIDERATIONS FOR SITE SELECTION OF GROWING MUSHROOM

• Distance to market,• Availability of substrate material,• Transportation of both product and

substrate materials,• Climatic conditions have to suit the

cultivated mushroom,• Availability of clean water

The growing area should provide suitable environmental conditions

Temperature, ventilation, Sufficient light (through ventilation)

Mushroom Cultivation Technology

Mushroom Cultivation Technology(Wood Rotten Mushroom)

Step 1: Tissue Culture

Step 2. PAGGAWA NG BINHING PANTANIM GRAIN SPAWN PRODUCTION

Pakuluan ang mga butil/Boil the grains

Sorghum – 20 – 25 minutesCrack corn – 5 minutes

Palay – 40 minutes

Kahit anong mga butil na maliliit/Any small grains

Ilatag sa papel at Ilagay sa bote ang pinakulong butil/ bottle the boiled grains

Ilagay sa bote ang pinakulong butil/ bottle the boiled grains

Takpan ng bulak at papel at talian ng goma

Pasingawan ang naiboteng mga bote/Sterilize the bottled grains

Autoclave/Pressure cooker – 1 hourDrum or big casserole – 3 hours

Step 2. Spawn production

Tamnan ng purong binhi/Inoculate with mushroom mycelia

Step 2. Spawn production

Improvised inoculating chamber

5 day-old Inoculated grains

Ready grain spawn

Step 3. Substrate production – Any of the following raw materials:

Sawdust /kusot Rice straw/dayami

Add:

Molasses/brown sugar – 1%

Darak– 10-20 % Lime – 1%

Step 3. Substrate production –

2 Types of Fermentation :

Long Method – under the sun and rain for more than 6 months to years

Short Method – 21 days with the addition of

supplements with plastic cover over the heap and turning over every 2 days

Step 3. Substrate production – Fermentation of materials

Mixing of materials

Cover with plastic or canvass for

fermentation for 2 weeks to 21 days

- turning the mixture every two days

Characteristics of good composted or fermented substrate

Dark brown or chocolate in color Smell should be without ammonia (not acidic)

Manual Bagging

Pagpapasingaw /Pasteurization/Boiling

Aultoclave – 1 hourDrum 6-8 hours

Pagtatanim ng butong binhi /Inoculation

Step 4. Pagpapagulang ng fruiting bags

Incubation period 30-45 days

Step 5. Pagpapabunga/ Production

Mushroom Cultivation TechnologySUMMARY

(Wood Rotten Mushroom)

Species

Cultivation method

Lentinus edodes Wood logsLentinus edodes plastic bag cultivation

Pleurotus species All

Volvariella volvacea

Out and indoors

Agaricus Fermented and pasteurizedPlastic bag cultivation

Auricularia Wood logsPlastic bag cultivation

Flammulina (winter mushroom) Plastic bags/bottles cultivation

Ganoderma lucidum Plastic bags cultivation

Cultivation method and common substrates being used for the final spawn of different mushroom species

Source: Cultivation of edible mushrooms in tropical agricultural wastes

Summary of Mushroom CultivationTechnologyFruiting Bag Cultivation/ Artificial Log Cultivation – all species of oyster (white

oyster, gray oyster, pink oyster, king oyster, abalone and etc..), tenga ng daga, winter mushroom, shiitake

Summary of Mushroom CultivationTechnologyBed cultivation (indoor) – straw and button (outdoor) – Straw mushroom

Summary of Mushroom CultivationTechnology

Log cultivation– tenga ng daga and shiitake

Crib stackHigh A- Frame

Thank you for listening…..