Cultivation Technology of White Oyster Mushroom
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Transcript of Cultivation Technology of White Oyster Mushroom
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…..