AGRIBUSINESS POTENTIALS 2: MUSHROOMS FOR HEALTH AND INCOME

Oyster mushroom emerging from fruiting bags

Mushrooms have always been highly regarded in many ways: a delicacy with exquisite taste and flavor, potent food for health, as cure for a variety of diseases and, as a major source of income. Many countries especially China, Japan, USA and the European countries have a highly developed mushroom production and processing industry. Not only are mushrooms consumed directly as food, there are mushroom species which are highly valued for their curative properties and sold or marketed as supplements, thereby adding more value to the product.

There are only a few growers of mushrooms in Iloilo and Panay. Some are growing the straw mushroom (Volvariella volvacea ), called amamakol in Ilonggo and only a few are commercially growing the oyster mushroom (Pleurotus ostreatus).

Straw mushrooms are relatively easy to grow and its spawn is also easy to produce but its price compared to the less common oyster is much lower. Straw mushroom is usually grown on rice straw, and, banana leaves and stalks. Using the simplified growing system and buying spawns instead of producing it by himself, farmer can produce straw mushroom profitably. However, there may be some problems such as the reliable supply of spawn and the price of the product in the market because mushroom like all other farm products is affected by demand and supply.

Mr Bert Cablas with his oyster mushroom spawns

Oyster mushroom, on the other hand has a higher demand among chefs of restaurants and hotels as it is more delicious and sought after by customers. Fresh oyster mushroom usually found in the supermarket shelves, sell between P400 to P700 per kilogram, depending on the supermarket chain selling it and the source of oyster mushrooms.

One grower of oyster mushroom who is doing well is Mr. Roberto Cablas of Brgy. San Agustin, San Miguel, Iloilo. Mr. Cablas is a high school teacher in the local high school who spends his free time tending to his luffa and mushroom businesses which provides him with additional income for his basic needs and comforts including that of his immediate family. Bert ventured into the mushroom business when a laborer who has experienced oyster mushroom growing offered him a deal where he will finance the operation while the worker will take care of producing the mushroom. The business made good from the start but the worker soon demanded high wages on top of his share from the revenues of the project and this prompted him to learn the business himself starting with the production of the mushroom spawn, the most vital component of the business operation.

Rows of Fruiting Oyster Mushroom bags

He learned the whole technology through a one-on-one session with mushroom expert and professor at the West Visayas State University, Dr. Chris Lopez who taught him everything he needed to know about mushroom culture. Bert only focused on oyster mushroom culture because of the high price it fetches in the market. All his produced are easily sold to his regular buyers which include several big supermarket chains and some restaurants which serve oyster mushrooms as one of their popular dishes.

Oyster mushroom spawns are made in a laboratory where everything is sterile. Contamination of the growing media, potato dextrose agar will destroy the mycelium or the growing fibers that will later become the full grown mushroom once transferred to the growing beds or bags whichever type farmers are producing. In Bert's case, he made a small laboratory in one of the rooms of his house which is the product of his efforts as a teacher and entrepreneur. From this small room, he can produce enough spawns to seed his 150 sq. meters of mushroom house and produce an average of 10 kilograms of mushrooms every day.

The spawn mycelia is grown for at least two weeks inside recycled whiskey bottles where a culture media had been placed. The process is standard but the environment and the method should be kept sterile since even a small contaminant will destroy the whole batch. Once fully grown as evidenced by the profuse growth of the cotton-like mycelia, a culture media made out of sorghum seeds is prepared. Like the first media, this sorghum media is also sterilized by subjecting it in a pressure chamber or autoclave. Once cooled, the spawns are inserted into the media inside the recycled bottles and allowed to grow in the sterile environment for about two weeks also.

Bert Cablas Jr. playing on top of the medium

Meanwhile, the growing area where the mushrooms will be grown is prepared. Seed bags made of sawdust, sugar and calcium carbonate are prepared and sterilized using a large drum that can accommodate 60-80 bags on an hour cycle. Once ready and cooled, the bags are seeded with spawns under sterile conditions and allowed to germinate before being transferred to the growing area where the environment is conducive to the growth of mushrooms. After two to three weeks, full grown oyster mushrooms will start to emerge from the seeded bags and are harvested daily.

Bert's oyster mushroom project has served him well in the last ten years or so, having produced an average of 10 kilograms per day where all his produce is immediately sold to ready buyers who meet up with the price he has set. One of his outlets is Iloilo's first supermarket chain which has offered his products to his customers regularly. Bert delivers every Monday to this chain.

Being grown in sterile conditions and using chemical free substrates, the comercially grown oyster mushrooms can be classified as natural food. Mushrooms, especially oysters mushrooms react to chemicals by either retardation or total mortality. Through his years as a mushroom grower, Bert has experimented with various methods including adding synthetic substances which led to the failure of some batches. So he stuck to what Dr. Chris Lopez taught and thereby succeeding with each batch and ensuring a steady stream of income from the project.

“My luffa and mushroom businesses had provided me not only with financial independence but the inner satisfaction that I have succeeded not only professionally but also financially. I have some savings and investments all coming from the business. Unlike many teachers who have to eke out survival with the meager salary, my efforts during my spare time has paid off. But aside from the financial rewards, the satisfaction of having employed regular workers who would otherwise fine seasonal employment and income and, by helping the rest of my siblings is more than what I have bargained for”, said Bert.

Mr. Roberto Cablas being a true teacher, said that he is willing to teach anybody who would be serious in going into the business of growing oyster mushrooms. “Teaching others is my way of paying forward what I have reaped so far. I have years of utmost profitability and I have enjoyed the rewards of good income from the business. I have some investments that will assure the future of my son and other relatives and for me I have that responsibility to help others especially those who need it most but are willing to work hard to achieve success.

Like Mr Roberto Cablas, one can succeed in oyster mushroom business with the right technology, perseverance and clear target of where you want to bring the business.