Mushrooms are fungi that grow in the dark without leaves, roots, or seeds. They reproduce by releasing spores. Edible mushrooms are nutritious but have a short shelf life. This document discusses mushroom taxonomy, cultivation, nutritional value, health benefits, and a community-based mushroom production project in the Philippines. The project aims to increase incomes, nutrition, and farm waste utilization through mushroom farming. It establishes mushroom laboratories and trains farmers in tissue culture, spawning, fruiting, and product development to establish mushroom enterprises.
Mushrooms are fungi that grow in the dark without leaves, roots, or seeds. They reproduce by releasing spores. Edible mushrooms are nutritious but have a short shelf life. This document discusses mushroom taxonomy, cultivation, nutritional value, health benefits, and a community-based mushroom production project in the Philippines. The project aims to increase incomes, nutrition, and farm waste utilization through mushroom farming. It establishes mushroom laboratories and trains farmers in tissue culture, spawning, fruiting, and product development to establish mushroom enterprises.
Mushrooms are fungi that grow in the dark without leaves, roots, or seeds. They reproduce by releasing spores. Edible mushrooms are nutritious but have a short shelf life. This document discusses mushroom taxonomy, cultivation, nutritional value, health benefits, and a community-based mushroom production project in the Philippines. The project aims to increase incomes, nutrition, and farm waste utilization through mushroom farming. It establishes mushroom laboratories and trains farmers in tissue culture, spawning, fruiting, and product development to establish mushroom enterprises.
Mushrooms are fungi that grow in the dark without leaves, roots, or seeds. They reproduce by releasing spores. Edible mushrooms are nutritious but have a short shelf life. This document discusses mushroom taxonomy, cultivation, nutritional value, health benefits, and a community-based mushroom production project in the Philippines. The project aims to increase incomes, nutrition, and farm waste utilization through mushroom farming. It establishes mushroom laboratories and trains farmers in tissue culture, spawning, fruiting, and product development to establish mushroom enterprises.
Although mushrooms are known in the Philippines as the "meat" of the vegetable world, they are not true vegetables in the sense that they do not have any leaves, roots, or seeds, and really do not need any light to grow. They are fungi, which grow in the dark and create more mushrooms by releasing spores. Mushrooms are commonly seen in terrestrial environment Pleurotus spp (oyster mushroom or under favourable growth condition. kabuteng pamaypay) Edible mushrooms are highly nutritious fleshy fungi rich in proteins, vitamins and minerals. They are low in calories and cholesterol. Some mushrooms are either medicinal or hallucinogenic while others are poisonous. This group of fungi is identified from other fungi by the Volvariella volvaceae (straw mush- appearance of distinctive umbrella- room) – locally known as “kabuteng like caps or pileus. These caps differ dayami or kabuteng saging” in size, shape, color and texture among various species. Most mushrooms have Auricularia stalks or stipes. Some may have rings sp. (brown or annulus on the upper part of the ear mush- stalks while others may not have them. room or Most mushrooms sold in taengang supermarkets have been commercially daga) grown on mushroom farms. The most popular of these, Agaricus Agari- bisporus, is considered safe for most cus spp people to eat because it is grown in (buttons controlled, sterilized environments. mush- Several varieties of A. bisporus room) are grown commercially, including whites, crimini, and portobello. Other cultivated species now available at many grocers include shiitake, maitake or hen-of-the-woods, oyster, and enoki. Lentinula edodes (shiitake mushroom)
2 Nutritional Value per 100g (3.5 oz) Health Benefits of Mushroom Energy 113 kJ (27 kcal) Carbohydrates 4.1 g Antioxidant Fat 0.1 g Protein 2.5 g Anti-hypertension Thiamine (vit. B1) 0.1 mg (9%) Anti-diabetic Riboflavin (vit. B2) 0.5 mg (42%) Antimicrobial Niacin (vit. B3) 3.8 mg (25%) Anti-viral Pantothenic acid (B5) 1.5 mg(30%) Calcium 18 mg (2%) Anti-tumor Phosphorus 120 mg (17%) Organ tonic Potassium 448 mg (10%) Cholesterol reducing Sodium 6 mg Anti-imflamatory Zinc 1.1 mg (12%) Stress reducing Immune enhancer
Mushroom Lifecycle
3 COMMUNITY BASED MUSHROOM PRODUCTION PROJECT
What is CBMP? The Community-based Mushroom Production (CBMP) is a project funded under the DA AgriPinoy Rice Program, which was launched in September 2013 primarily to: • Raise farm productivity and incomes in rice-based farming communities • Increase and improve nutritional quality of food supply in rural areas • Utilize farm waste materials such as rice straw and rice hull in the production of edible mushrooms
Project Components 1. On-station Mushroom Technology Modules • Mother culture and spawn production thru tissue culture method • Mushroom fruiting bags and fruit production • Mushroom postharvest, processing and marketing • Mushroom spent and culture media disposal/utilization 2. Community based Mushroom Enterprise Establishment
Project Features • Immediate increase in farm household income • Sustainable income source • Farm waste utilization • Least cost technologies easily adopted by small farmers • Minimal cash investment outlay
4 Major Accomplishments of the Project (CY 2016) • Newly renovated mushroom laboratory. • Acquisition of necessary equipment. • Production of 451 mushroom mother culture. • Production of 1,639 quality spawn bags. • Distribution of 1,559 quality spawn bags to clients particularly farmers and mushroom adopters and also to other stakeholders. • 8,067 kilos of fresh mushroom were sold, eaten and some were processed. • Empowered a total of 2,093 interested clients such as farmers, students, religious groups and associations through community-based trainings in mushroom production. • Conduct of 49 capability trainings for farmers and 2 regional trainings for technicians and farmer leaders • Organization and stregthening of nine (9) farmers’ groups engaged in mushroom production • Enhancement of seven (7) mushroom by-products through the help of Ms. Arlene I. De Asis. • Sponsored a year-end assessment and evaluation activity participated in by the mushroom stakeholders from all the provinces.
5 Preparation of Mushroom Tissue Culture
Materials Needed: Razor blade or scalpel 1000 ml sterilized distilled water Inoculating needle or micro spatula 30-40 pcs sterilized tissue paper Potato Dextrose Agar (PDA) or rice 5-250 ml beaker (sterilized) washing culture media 5-10 petri dish (sterilized) Freshly collected mushroom Ethanol 95% or hydrogen peroxide Chlorox 5% Procedure: 1. Wash the freshly collected mushroom.
2. Surface sterilize the mushroom
and ethanol in 5% chlorox solution then rinse 3x with sterile distilled water.
3. Blot dry in sterilized tissue paper.
4. Cut the mushroom at the center
using the sterilized razor blade or scalpel.
5. Collect the tissue in the inner
portion of the mushroom.
6. Inoculate in sterilized PDA or
rice washing culture media
7. Incubate for 1 to 2 weeks.
8. Subculture after 2 weeks.
6 Preparation of Mushroom Sub Culture Materials Needed: Pure culture of pleurotus spp. Catsup or flat bottle 39 gm. of Potato Dextrose Agar (PDA) or rice wash 1 liter distilled water Procedure: 1. Clean and wash bottles to be cured for sub-culturing
Procedure: 1. Collect and gather quality substrates (not sprayed with fungicide).
2. Chop the substrates and soak
in clean water for 9 hours
3. Drain the substrate in fishnet
overnight.
4. Mix the rice straw and sawdust.
5. Place 1 kilo substrate in poly-
prolylene plastic
6. Plug with cotton, cover with
paper, plastic and seal with rubber band. 7. Sterilize the fruiting bags at 15 psi for 30 mins. or use drums heated for 6-8 hours. 8. Unload fruiting bags and let cool. 9. Place them in the inoculation room. 10. Inoculate the pure of sub- culture pleurotus mushroom for 21 days. 11. Harvest the mushroom fruits and cook.
8 Preparation of Mushroom Spawn Bags using Corn Kernels Materials Needed: Cracked corn Pail
Procedure: 1. Clean and wash cracked corn. 2. Weigh the desired amount of cracked corn. 3. Cook the corn for 5-15 minutes until heated. 4. Drain the corn in manila paper or white cloth. 5. Put in polypropylene plastic bags or bottles at 350 gm. each. 6. Plug with cotton, cover with paper, plastic, plastic and seal with rubber band. 7. Sterilize the prepared spawn bags with crack corn at 15 psi for 30 minutes. 8. Unload the spawn bags directly unto the inoculation room/chamber and let cool. 9. Inoculation of the pure culture or sub-culture pleurotus mushroom. 10. Incubate for 7 days to allow the mycelia to colonize or ramify the cracked corn. 11. Fully colonized cracked corn is ready for planting and/or
99 distribution. MUSHROOMS are healthy and nutritious, however its shelf life is relatively short. But it can be extended if dried or processed immediately after harvest. It is great for seasoning and is esy to prepare making it possible to produce different varieties of products and by-products.
MUSHROOM PRESERVES Mushroom Prunes Ingredients: 1 kl. fresh mushroom ½ kl. brown sugar ½ c. soysauce ¼ c. wine Procedure: 1. Combine sugar, soy sauce and wine in a sauce pan and cook for 5 minutes 2. Add mushroom then boil for 5-10 minutes. Soak overnight 3. Drain mushroom and cook the syrup until thick 4. Add mushroom and cook for 5 minutes 5. Drain, arrange on trays and dry in mechanical dryer. Cool and pack
Mushroom Pickles Ingredients:
Fresh Mushroom Carrots (strips or flower) Garlic Ginger Hot Pepper
Procedure: 1. Boil Pickling solution for 5 minutes 2. Boil mushroom with small amount of water for 5 minutes then drain. 3. Pack in sterilized bottles. 4. Seal and store.
10 Photos courtesy of DA Food Lab. Mushroom Soup (powder) Ingredients: 1 cup dried mushroom powder ½ cup taro Flour 1 tbsp salt 1 tsp onion powder 1 tbsp Malunggay powder 1 tsp Sili powder
Procedure: 1. Mix all ingredients together 2. Pack and store.
Mushroom Chips Ingredients: 1 cup mushroom Puree 1 cup cassava Flour ½ tsp onion powder with garlic powder ½ tsp. salt 4 tbsp sugar
Procedure: 1. Mix all ingredients together until well blended 2. Apply mixture on banana leaves 3. Steam until transparent then partially dry in a mechanical dryer. 4. Remove the mixture from the leaves and cut into desired shape and size. 5. Continue drying until hard. 6. Deep fry, cool and pack.
The recipes were improved by Ms. Arlene De Asis, Food
Technologist, Food Laboratory- Research Division, DA RFO 5 11 Dried Mushroom Ingredients: Fresh mushroom
Procedure: 1. Prepare mushroom 2. Washing 3. Drying in mechanical dryer for 6 hours 4. Cool 5. Pack and Store
Prepared by the Regional Agriculture & Fisheries Information Division DEPARTMENT OF AGRICULTURE Regional Office No. 5 San Agustin, Pili, Camarines Sur Tel. No. 477-5113 email: darafid5@yahoo.com
Mushroom Luz R. Marcelino
Ice Cream Chief, Research Division
Pedro F. Oliver Ingredients: Subject Matter Specialist/ 2 cups Mushroom Jam Mushroom Focal Person 1 can Condensed Milk 1 bar All-purpose Cream Editor 1 tsp. Vanilla Emily B. Bordado
Procedure: Lay out artist
1. Mix all the ingredients until well-blended. Lovella P. Guarin 2. Pass the mixture through ice cream maker or blender until smooth. visit our website: 3. Chill for 6-8 hours. Serve. bicol.da.gov.ph
