2. BRO. GERRY E. LABAO
National Awardee-
Income Generating
Project, Anak Bukid
Club, Department of
Agriculture 1983
Consultant
LPC Mushroom
Farm
0921-380-8242
8. WHAT ARE MUSHROOMs?
❑Mushrooms are edible fungi, that grow and
obtain food from decaying organic matter.
CLASSES OF MUSHROOMS
• Tropical
• Non-tropical
• Edible
• Non-edible
11. POTENTIALS OF MUSHROOM AS
ENTERPRISE
• Low capital investments
• 90% of mushroom fruits consumed – imported
• Production materials are mainly organic wastes
• Skills in propagation are easily acquired
• Environment friendly
12. STATE OF MUSHROOM INDUSTRY IN CENTRAL
LUZON
(Common Concerns)
Production Volume
• Overall, production volume : very
limited and un-optimal.
• Producers tended to restrict
production to volumes their
regular markets demanded.
13. Market identification
• Few tried to market outside their
immediate neighborhood and
municipalities.
• Main concerns: (spoilage and extra
costs.)
• Regular markets were not expanding
14. Consumer awareness:
• The usual consumers tended to be of the
older age groups,
• There were no indications that the
younger sets were acquiring the same
taste for mushrooms as their parents
and elders.
• Food safety reasons and
• Limited culinary options in mushrooms
15. Product development and processing
• Most of the R&D was focused on
production technicalities, and even
mushroom fruit processing was
largely un-attended
16. Entrepreneurial development
Low Production Volume
Lack of Market
Identification
Lack of Product
Development
Processing
Low Consumer
Awareness
Very Low Entrepreneurial Development
17. PART II
STEPS AND PROCEDURES IN
MUSHROOM PROPAGATION
(TISSUE CULTURE METHOD)
18. STAGES IN MUSHROOM CULTIVATION
PURE CULTURE
FRESH MUSHROOM
Culture media preparation
Sterilization
Tissue culture
Incubation (7 days)
RAPID MULTIPLICATION
“subcultures”
Inoculation
Incubation (7 days)
SPAWN PREPARATION
PLANTING FOR FRUIT
PRODUCTION
Substrate preparation
Sterilization
Inoculation
Incubation (2-3 weeks)
Indoor
Outdoor
Fruiting Bags
Logs
20. PREPARATION PROCEDURE
1. Wash, peel and dice the potatoes. Place 200 g in a casserole where water
has started to boil and allow to boil until potatoes are soft enough.
2. Strain the broth (decoction) through cheesecloth. Restore the volume of
decoction to 1 L and put back into the casserole.
3. Add the agar (chipped) and the dextrose powder. Heat while stirring
occasionally until the agar or gulaman is dissolved.
4. Dispense 20 mL in each flat bottle and plug the mouth with the bottle
cotton.
5. Sterilize the medium in a pressure cooker at 121°C or 15-lb. pressure for
15 minutes. Immediately after sterilization, slant the test tubes at an
angle of 20 to 25 degrees, making sure that the agar does not touch the
cotton plug. In the event that pressure cooker is not available.. Use
ordinary casserole and steam for 6- 8 hours.
6. Lay the bottles flat on the table until the agar congeals.
21.
22.
23. TISSUE CULTURE METHOD
“Pure culture & subcultures” preparation
1.Select a good, young, healthy and fresh mushroom (button stage
for straw mushroom). Disinfect with 70% rubbing alcohol using a
cotton swab.
2.Cut vertically and horizontally half portion of the button stage
mushroom.
3.With a sterilized scalpel, cut approximately 1- cm cube to the tissue
between the cap and stem and place on the middle of the plated
agar.
4.Incubate for 5 to 7 days at ordinary temperature. This is termed as
pure tissue culture.
5.Transfer the pure culture into agar slants.
6.Incubate for 5 to 7 days at ordinary temperature. This is now
termed as sub-culture.
30. SPAWN MEDIA / FRUITING BAGS
Preparation
• Chop dried substrate i.e., rice straw, banana, leguminous leaves, grass,
coir dust, water lily, etc. in a suitable container
•Add water until completely soaked
•Ferment substrate like:
chopped, dried tobacco midribs
chopped, dried kakawati leaves
chopped, dried ipil-ipil leaves
chopped, dried rice straw
chopped, dried water lily
chopped, dried banana leaves
31. SPAWN MEDIA / FRUITING BAGS
Preparation
• Wash the substrate with tap water three times or until foul odor is removed;
•Mix with sawdust (20%)
•Readjust the moisture at 60%
•Place substrates in polypropylene bags (PP) and 500 g/bag. Use 6×12 PP bags
and pull-end of the bag, pass thru a PVC pipe ring (1” long x 1” diameter)
•Plug with used cotton, cover with scratch paper and tie with a rubber band.
•Sterilize at 15-lb. pressure for 1 to 1½ hours or steam for 8 hours in a drum.
•Cool, inoculate with pure culture.
