MUSHPROD PRESENTATION.pdf

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THE SPEAKER
KEITH HERNANDEZ
A NATURAL FARMING PRACTICTIONER,
SPEAKER, AND AGRICULTURE TRAINER FOR
NGOS’AND LGU’S
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Gmail : keith.f.hernandez@gmail.com
Smart : 09983343277

Day 1 Introduction To Mushrooms
History
Different Groups Of Fungi And Mushrooms
Nutritional Values In Mushrooms Cultivated
Mushrooms Vs Wild Mushrooms
Selecting The Right Type Of Mushrooms For Cultivation
Commonly Cultivated Fungi How To Start Mushroom
Cultivation
Day 2 • Production Cycle PART 1
• Preparation Of Pure Culture
• Preparation Of Grain Culture
• Substrates
• Preparation Of Fruiting Bag
Day 3 Production Cycle PART 2
• Incubation
• Fruiting The Bag
• Care And Maintenance
• Harvesting And Post Harvesting

Mycology is the branch of
biology concerned with the
study of fungi, including their
genetic and biochemical
properties, their taxonomy and
their use to humans as a source
for tinder, traditional medicine,
food, and entheogens, as well as
their dangers, such as toxicity or
infection.
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Until the 1800’s, it was assumed that
fungi were simply a different kind of
plant. Mushrooms, the reproductive
bodies of fungi, were eaten, used as
medicine, and used for their
hallucinogenic effects since antiquity.
Many classic Greek philosophers and
naturalists considered fungi, but still
assumed they were more related to
plants. By the mid-1800’s the microscope
was invented, and scientists began to
examine the inner workings of fungi.
Microscopes revealed that fungi had
distinct features, separate from both
plants and animal cells.
History
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HISTORICAL SIGNIFICANCE
1. A.D. 600 - Aucularia auricula –
1st mushroom cultivated in China on
wood log.
2. A.D. 800 – Flammulina velutipes - cultivated in China on
wood log.
3. A.D. 1000 – Lentinula edodes - cultivated in China on wood
log.
2nd rank after Button mushroom
Might surpass button mushroom by 2020
4. 1600 – Agaricus bisporus – cultivated on compost substrate
in France
Biggest advance in mushroom cultivation
Today produced in greatest quantity on Global basis
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MUSHROOM IN POP CULTURE

Mushrooms can be found in
forests around the world. Given
the proper environment,
mushrooms will grow and can
offer a good source of natural
vitamins and minerals.
Mushrooms can also bring
illness and even death to people
who are unaware of certain
types of wild mushrooms.
Cultivated mushrooms are
therefore the preferred and
most reliable source of supply.
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Nature of mushrooms
Mushrooms or fungi do not contain
chlorophyll; they must feed on plants
or animal matter. Some mushrooms
feed only on dead matter while others
feed on living plants or animals, which
they sometimes harm or benefit.
Mushrooms need a controlled
environment with appropriate
humidity, light, temperature,
ventilation, air pressure, pH and
nutrients. They also need a disease
free environment.
https://www.youtube.com/watch?v=7ojzbeaZDqk
NATURE

There are three different groups of mushrooms or fungi:
1. Saprophytes
Those Fungi or Mushrooms that feed on dead plants
or animals. Pleurotus Ostreatus or Hed Nangrom is an
example of this group. Saprophytes are useful as they
help breakdown dead matter.
2. Parasites
Those Fungi or Mushrooms that feed on living plants
or animals. Many parasites damage and sometimes
kill plants or animals they live on.
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There are three different groups of mushrooms or fungi:
3. Symbiotic fungi
Symbiotic fungi grow on living plants,
but do not damage them. The fungus and
plant help each other. Fly Agaric grows
symbiotically with birch or pine trees and
its mycelium grows around the tree
roots. The tree provides the fungus
needed sugar and the fungus gives the
tree nutrients it has broken down from
dead leaves. This process allows birch
trees to survive in poor soil.
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Nutritional values in mushrooms
Mushrooms provide high protein and essential amino acids. Low in fat
and high in fiber, they also provide vitamins thus stimulating the
immune system. Eating two to three types of mushroom per day can
provide the proper amount of essential amino acid required by the
body. It also supplies high levels of protein and vitamins. Normally,
one adult can consume about 200-800 gram per day. For elderly people
and children, 200 and 500 grams are sufficient.

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Fresh oyster mushroom
Source: Food Science Cluster CA-UPLB

Mushroom Life Cycle
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Fungi multiply by producing
millions and millions of spores.
When a spore settles in a suitable
environment, it can germinate and
branch to form a mycelium. When
two sexually compatible mycelia
meet, they may fuse to form a so-
called secondary mycelium, which
is capable of forming fruiting
bodies.
VIDEO

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Cultivated mushrooms Vs wild mushrooms
Before eating any mushroom, make sure you have properly
identified the specie. Every year, hundreds of people become ill
and some even die because they collect wild mushrooms and
wrongly identify them.
Eating cultivated mushrooms remains the safest way for selecting
edible mushrooms.

CATEGORIES OF MUSHROOM
1. EDIBLE MUSHROOMS – 2 types Fleshy and Edible
i. Cultivable
ii. Noncultivable
Edibility
No poisonous effects on humans
desirable taste and aroma .
Nutritive value
Edible mushrooms include many fungal species that
are either harvested wild or cultivated
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Non - Edible
HOUBA Amanita muscaria Thriving Shroom
Meadow Agaricus Agaricus berdini Coprinus
https://www.youtube.com/watch?v=Z8soCvgJvzY
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Selecting the right type of mushrooms for cultivation
Most of the cultivated mushrooms are from the saprophyte group; there
are about 5,000 known species but very few that can be cultivated
economically. Select the most suitable type of mushrooms according to
your environment and to market demand.
The most commonly and easily cultivated mushrooms in South East Asian
countries are oyster mushrooms (Pleurotus Ostreatus), ear mushrooms
(Auricularia polytricha), and straw mushrooms (Volvariella volvacea).
Pleurotus Ostreatus Auricularia polytricha Volvariella volvacea

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Other types of mushrooms such as Lentinula sp., Lentinus sp.,
Ganoderma sp., Macrocybe sp., Agrocybe sp. types can also be
cultivated successfully but will require more attention and
knowledge. It is therefore recommended that a new comer in
mushroom cultivation start with easy to grow and commercially
viable mushrooms.
Shitake
Lentinula sp
Lentinus sp Reishi
Ganoderma sp
Milky
Macrocybe sp
Field Cap
Agrocybe sp

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Pleurotus Butan (Cream)
Pleurotus Butan (Black)
Pleurotus ostreatus (white)
Pleurotus flabellatus (Pink)
Pleurotus citrinopileatus (Yellow)
Commonly cultivated Fungi ( OYSTER )
Temperature °C* Cultivation season
23-35
22-35
24-35
24-35
24-34
Rainy & cold season.
(Jun-Feb)
(Jun-Feb)
(Jun-Feb)
(Jun-Feb)
(Jun-Feb)

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Commonly cultivated Fungi
Pleurotus Hungarian
(Pale blue to grey when young)
Pleurotus sapidus (Grey)
Pleurotus sajor-cajou
(Cream to white grey)
Pleurotus tuber-regium
(Light brown to gray)
Pleurotus cystidiosus
(Cream)
Pleurotus cystidiosus
(Black)

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Commonly cultivated Fungi
Agrocybe cylindracea
(Brown to dark brown)
Agrocybe cylindracea
(White)
Hericium erinaceus
(White)
Lentinula edodes
(Brown to black brown)
Tricholoma crassum (White)
Now change to
Macrocybe crassum
Schizophyllum commune (
White grey to brown)
Flammulina velutipes (Brown) Flammulina velutipes (White)
Ganoderma lucidum (Reddish
brown)
Psilocybe cubensis

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Various species cultivate using plot method.
Volvariella volvacea
White
Volvariella volvacea
Black
Volvariella bombycina
Brown Yellow
Agaricus bisporus
White
Agaricus bisporus
Brown
Agaricus bitorquis
White
Macrolepiota procera
Macrolepiota procera

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How to start mushroom cultivation
Decide what and why you want to grow
mushrooms
Is it:
• for home consumption
• To provide labor or job to your family or
neighbors
• for extra income?

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How to start mushroom cultivation
Factors to consider before starting:
• TECHNOLOGY
• WORKING SPACE
• RAW MATERIALS (SOURCE)
• LABOR FORCE
• BUDGET
• MARKET

TECHNOLOGY
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CULTURE PREPARATION

CULTURE PREPARATION
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TECHNOLOGY
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Substrate preparation
The larger portion of our rice areas
produces rice straw only
once a year. Therefore, it is
important to collect and store rice
straw
to have continuous supply. Fresh
rice straw can be collected for
immediate use or short-term
storage. Dry and clean rice straw
can be stored

TECHNOLOGY
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TECHNOLOGY
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Filling and heat treatment
T1= Steam treatment of substrate and spawning in 3 layers,
T2= Steam treatment of substrate and spawning thoroughly,
T3=Autoclaving of substrate and top spawning,
T4= Autoclaving of substrate and spawning in 3 layers,
T5= Autoclaving of substrate and spawning thoroughly,
T6= Hot water treatment of substrate and spawning in 3 layers and

TECHNOLOGY
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Steam Treatment
Rice straw was used for the cultivation of milky
white mushroom. The straw was chopped to
convenient length of 2.5 to 5 cm. The substrate was
mixed with appropriate amount of water and then
filled in net bag. The net bag filled with substrate
were placed in the sterilization cum inoculation
chamber. Door of the chamber was closed and
tightened with the help of screws. Water heater
was turned on to produce steam that flows in to
the chamber. When the temperature of the chamber
rises to 60C, the steam flow was adjusted to
maintain a constant temperature of 70C – 80C up to
90 minutes. After 90 minutes water heater was
turned off and kept it for about 20 hours. After 20
hours substrate was taken out and used for
preparation of spawn packet.

TECHNOLOGY
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Autoclaving
In case of treatment T3 substrate was
mixed with appropriate amount of water
and then filled into the polythene bags
(12”x16”) and autoclaved in an autoclave
machine for 2 hours at 121C and 1.5
kg/cm2 pressure. For treatment T4 and
T5 water mixed substrate was filled into
net bag and autoclaved in the same way.
Upon cooling substrate was used for
spawn packet preparation.

TECHNOLOGY
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Hot Water Treatment
Rice straw substrate chopped to
convenient length of 2.5 to 5 cm was
poured into a net bag and treated with hot
water at 60C in a drum for 60 minutes and
allowed to drain out the excess water by
hanging the bag for 20 hours. The
moisture content of the hot water treated
substrate was allowed to leave by
spreading them on plastic sheet so that
excess moisture was evaporated to obtain
55 to 60 percent moisture.

TECHNOLOGY
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Spawn run and mycelial development

TECHNOLOGY
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Fruiting

TECHNOLOGY
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Harvesting

WORKING SPACE
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Mushroom farms
Certain factors should be kept in mind when selecting
a site for a mushroom farm:
• distance to the market
• availability of good quality substrate material
• transportation of both product and substrate
material
• ready availability of clean water

WORKING SPACE
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CROPPING / FRUITING HOUSE

WORKING SPACE
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Farm layout
Before one can start to plan the layout, the
processes to be performed
at the mushroom farm will have to be listed.
For example, whether or
not an inoculation room is required depends
on whether growers prepare their own
substrate or buy inoculated substrate.
The farm layout should also include:
• An efficient flow of substrate materials
• Measures to prevent contamination on the
farm
• Efficient use of space
Capacity Size (approximate)
1,000 bags 2m x 3m
2,000 bags 3m x 4m
3,000 bags 4m x 5m
4,000 bags 5m x 6m

Floors
On a low investment level, mushroom
houses are just built on arable
land. On a higher investment level,
cemented floors are used. Slightly
inclined cemented floors provide a
smooth surface that can easily be
cleaned and allow excess water to
drain.
Doors and walls should close properly
to prevent insects from entering
the growing rooms. A double door,
with a wire mesh for the second
entrance, can help to keep insects out.
The same rules apply for windows.
The openings through which air is
either blown in or out of the
rooms should have at least a simple
filter or cloth as barrier.
WORKING SPACE
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WORKING SPACE

WORKING SPACE
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Bamboo Shelves
Heavy Duty Shelves Suspended
Mushroom shelves and suspended systems

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WORKING SPACE
Indoors: Controlled Environment Growing
Indoor farming systems are sometimes
referred to as “controlled environment
agriculture,” which includes other systems
such as hydroponics, aquaponics, and
greenhouse production. In contrast to CEA
systems used for greens and herbs,
mushrooms can be produced in locations
with minimal infrastructure and capital to
start and sustain production. However,
considerations and controls for
temperature, humidity, light, and air flow
present do need to be made.

Substarte Stocking Area
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WORKING SPACE
Substrate Processing Area

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WORKING SPACE
Pasturization and sterilization Area

Bagging Area
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Laboratory or inoculation room
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LABOR FORCE
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BUDGET
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Cost and Return Analysis of 1000 Fruiting bags of Oyster Mushroom House
within a 3x4 meters floor area (12 sq. mtrs.) as Fruiting House-Indigenous
Materials.
A.Materials Needed for 12sq.m Fruiting House. It can be made up of
bamboo and nipa, plastic sheet walling with fine net ventilation. Labor and
materials computed as 1000 per sq.m = Php12,000.00
B. 1000 Fruiting Bags, size 7X14 @ 40 pesos per bag = Php 40,000.00;
Fruiting Cycle: minimum of 3 months.

BUDGET
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Other Materials Needed for Cultivation
1. Plastic twine straw for hanger, 4kgs. At 150 pesos per kg. = Php 600.00
2. 2 kgs, G. I. tie wire #16 at 70 pesos per kg. = Php140.00
3. 1 Mechanical/manual plastic sprayer = Php 120.00
Total Amount of Seed Capital = Php 30,860
Yield Assumption within 1 cycle 1. 500g (1/2kg) per fruiting bag X 1000 bags
= 500 kgs. (conservative estimate per bag)
farm gate price X 100 pesos per kilo Gross Sales = Php 50,000Less seed
capital of 1 cycle = Php 50,000--Php27,540.
Net profit after 1 cycle = 22,460.
Return of Investment(ROI) after 1 cycle = 181.55%
Revenue of
Second Cycle 1. less: amount of fruiting house Php 12,000

BUDGET
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Plastic twine straw 280
G.I. wire #16 140
Sprayer 120
Php 12,540 capital investment for
2nd cycle 1000 fruiting bags X 30
=Php 30,000
Yield Assumption within 2nd cycle
1. 500 gms per fruiting bags X 1000 bags = 500kgs (conservative estimate)
farm gate price X 100 per kilo
Gross Sales Php 50,000
2. less: G.2 capital investment
For 2nd cycle = Php 30,000
Net profit after 2nd cycle Php 20,000

MARKET
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Under ideal conditions, packed mushrooms for the fresh market are
covered with a plastic film and cooled rapidly after harvesting. The
plastic film provides good protection from water loss, as long as the
storage temperature is more or less constant. Repeated exposure to
fluctuating temperatures should be avoided.

Five factors that affect mushroom growth
With any types of mushrooms, these are the vital factors that affect their growth:
Temperature. Temperature varies depending on the type of mushrooms. For instance,
paddy straw mushrooms requires a temperature of 35 to 38-degree celsius, while
shiitake mushrooms will only grow in colder temperatures.
Humidity. The amount of water in the air must be maintained at 80 to 90%.
Light. The place where the mushrooms will be grown must have no direct sun.
Food. Give enough food for the mushrooms using the substrate that is particular to
their needs. Straw mushrooms require a substrate that is rich in nitrogen and
potassium hence, it includes banana leaves and kakawate leaves.
Maintenance. Proper care is important in raising mushrooms. Regardless of variety,
make sure to maintain cleanliness by using alcohol and by wearing protective clothing
every time you plant, nurture, and harvest them.
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End of day 1
QUESTIONS ?

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Phase 2
Preparation of
Grain culture
MARKETING
Phase 3
Preparation of
Fruiting Bag
Phase 4
Opening of
Fruiting Bag
Phase 5
Harvesting
and post
harvesting
Phase 6
Processing
and
Value Adding
Production Cycle
Phase 1
Preparation of
Pure culture

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Pure culture, in microbiology, a
laboratory culture containing a
single species of organism. A
pure culture is usually derived
from a mixed culture (one
containing many species) by
transferring a small sample into
new, sterile growth medium in
such a manner as to disperse the
individual cells across the
medium surface or by thinning
the sample manyfold before
inoculating the new medium.

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In the spawn-production
process, mycelium from a
mushroom culture is placed
onto steam-sterilized grain, and
in time the mycelium
completely grows through the
grain. This grain/mycelium
mixture is called spawn, and
spawn is used to "seed"
mushroom compost.

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Phase 1 : Preparation of Pure culture
Tissue Culture
1. Prepare materials:
Potatoes: 200 gr.
Dextrose: 20 gr.
Agar powder: 20 gr.
Water: 1 liter.
Cotton (gauze)
Bottles
Paper
Rubber Band

Clean small flat bottles (small
whiskey bottles as a container can be
used).
Place potatoes in one liter of water.
Simmer for 15 - 20 minutes
Remove potatoes & keep the
broth as clear as possible
Bring water to stove. Add dextrose followed
by agar. Slowly stir continuously with
regular speed until completely dissolved
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1
2
3
4

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Pour liquid PDA in bottle until you
reach 5 - 10 mm high.
Plug bottle with cotton.
Place bottles in autoclave at 121oC for 20 - 30
minutes to ensure complete sterilization.
Let cool down to around 37oC.
Place bottles in slanted position as to increase
surface area of the medium. PDA should come close
to the neck but must not touch the cotton plug.
After PDA medium is settled in bottle, transfer all
bottles to clean shelf in the clean room.

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Select a strong mushroom for culture.
Healthy.
Not too mature, not too young.
Not too humid (at least 2-3 hours after
watering)
With a stiff stalk
Make sure it is clean and far from any
contaminated mushroom.

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Clean the room, all necessary tools, inside
and outside the laminar flow cabinet with
alcohol. Transfer PDA bottles and
necessary tools into the chamber.

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Clean both hands and bottles with alcohol
and insert hands into the cabinet.
Hold needle with 2 fingers in a 45o-degree
angle, flame needle to disinfect until the
needle turns red. Make sure it does not
touch any surface after flaming
While needle cools down (15-20 seconds -
hold needle not to touch anything or place
it on the clean surface of a glass).

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Place all cleaned materials
inside laminar flow. Turn
on UV lamp and laminar
flow. After 10-15 minutes,
turn off UV lamp but leave
laminar flow for the
duration of the operation

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Using other fingers, tear mushroom
lengthwise (DO NOT use knife to cut)
With the needle, cut a small piece (2 mm x
2 mm) of fleshy tissue from inside the
mushroom (in the middle between the cap
and the stalk). Make sure that it is clean
and did not touch the outside of the
mushroom.

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Flame around the mouth of the bottle.
Using other fingers, remove cotton plug of
PDA bottle in front of flame to secure
against contamination.
Insert the needle in the bottle and inoculate
by placing small piece of cut mushroom in
the middle of the PDA’s surface. Make sure
the piece of mushroom does not touch
anything before entering the PDA bottle

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Close bottle immediately near the flame
with cotton plug
Note: the bottom of the bottle should
always be lower than the mouth of the
bottle and the mouth of the bottle should
remain near the flame at all times
Label bottles and indicate: Date, type of
mushroom, mother spawn #.

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Whether from tissue culture or PDA to
PDA, from the time of incubation to full
growth mycelium will take about 10 - 15
days. (Depending on species).

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Keep PDA bottles with mycelium on clean
shelf.
Check infection by other fungi in the bottle
everyday. Also check growth rate.

fter mycelium covers whole PDA medium,
keep mature mycelium in cool place or in
the refrigerator in the vegetables section
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To perform the grain
inoculations, you require a
sterile environment. Air is full
of impurities and so it is
important to reduce the level of
containments where possible.
This can be achieved by
constructing a simple clean
room. The room also requires a
work bench and storage shelves
for incubating your jars of
spawn.

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Most mushroom clean rooms
have a HEPA filter installed to
provide clean oxygenated air.
This instructable uses a low tech
approach and will give you
alternative methods for
minimising air contaminants.
Laminar Flow Box

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Prepare Grain
Preparation Of Grain Culture
Sorghum seeds
Bottles (flask type)
Cotton (gauze)
Paper squares 7 cm x 7 cm
Rubber bands
Alcohol lamp
Alcohol bottle
Note: Various types of grains can be used:
Sorghum, millet, wheat
Grains must:
Have been recently harvested
Contain few broken kernels
Little contamination
No fungi, no insects
No more than 12% humidity

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Prepare Grain
Preparation Of Grain Culture
Soak sorghum for one night; 2 liters of
water per 1 kg of grain.
Wash and strain sorghum seeds to remove
all water.
Steam sorghum seeds for 30-45 minutes to
soften grains and cook about 25%.
Drain water and spread sorghum seeds to
cool down and decrease moisture.

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. Fill ¾ of bottle with sorghum seeds
Carefully prepare cotton plug

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Tightly plug mouth of bottle with cotton
and leave out for ventilation.
Transfer all prepared bottles to the
sterilization chamber.
Close chamber. Fire-up burner or stove to
heat chamber. Make sure to release all air
from the chamber before starting. Keep
pressure in the chamber at 15 lb./sq.inch.
or 121o Celsius for 30 minutes for small
chambers and 45 minutes for medium
chambers.
Let bottles cool down.

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Transfer bottles to a clean and cool place.
Clean laminar flow chamber using alcohol.

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Transfer PDA, sorghum seed bottles, paper
and rubber bands in laminar flow
chamber. Light UV lamp for 10 - 15
minutes before starting. Place needle in
alcohol.
Turn off UV. Clean both hands with
alcohol and insert hands into the chamber.
Using 2 fingers, take out needle, pass
through fire as to burn alcohol, and
disinfect needle. Make sure the needle
turns red.

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After the needle cooled down to normal
state, use needle to cut small square (5mm
x 5mm) of PDA with mycelium (white
color)
Close bottle immediately. Remain near
flame at all times.

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Using other hand flame around the mouth
and shoulder of the sorghum seed bottle.
Using other fingers, open spawn bottle
near flame to avoid contamination
Insert needle and inoculate sorghum seeds
with PDA mycelium by placing small
square piece in the middle of the bottle.
Make sure the PDA mycelium does not
touch anything before entering the
sorghum seeds bottle.
Note: The mouth of the bottle should be
near the flame. The mouth should remain
higher than the bottom part at all times. Do
not touch mouth of bottle with piece of
PDA.

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Close bottle immediately
Place square paper over cotton and tie with
plastic neck or rubber band.

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Label inoculated sorghum bottles writing:
Date, Spawn no., ref., and inoculation time.
Note: It takes about 10 - 15 days to get full-
grown sorghum grain mycelium,
depending on the species
Keep mature sorghum seeds in a cool place
or in the vegetable compartment of the
refrigerator. Check for infection regularly

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PRODUCING SUBSTRATE BAGS

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RAW MATERIALS (SOURCE)
Straw is the material left over after the
harvest of grain, the dried stems and leaves
of the plants. Non-farmers sometimes
confuse straw with hay, but the two are
quite distinct. Hay is grass or other plant
matter harvested for animal feed. Straw is
an agricultural byproduct with little
nutritional value, but it can be fed to
animals as roughage, and it can be used as
bedding, as a soil amendment, or as
mushroom substrate.
Mushroom types often grown on straw include:
• Oyster mushroom species, like Golden Oyster, Phoenix
Oyster, Veiled Oyster, Pink Oyster, and Tree Oyster.
• Agaricus species, like Agaricus Blazei.
• Garden giant (Wine Cap)
• Shaggy mane
• Enokitake
• Pioppino

RAW MATERIALS (SOURCE)
Saw dust or wood-chips—or, better yet,
both—make a good, productive substrate,
but are usually mixed with bran of some
type (grain or soy) for added nutrition[iv].
As with logs, the species of tree the
material came from matters, but many
hardwoods are suitable and material from
different species can be mixed. There are
many different recipes, each with their
advantages and disadvantages for different
crops.
Growers with access to waste sawdust and chips may be able to get material for
free. Otherwise, pellets of compressed hardwood sawdust are available at
reasonable prices. Just soak the pellets in water and they break apart easily.
Mushrooms that do well on sawdust mixes include:
• Reishi
• Lion’s mane
• Shiitaki
• Maitake
• King oyster
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RAW MATERIALS (other substrates)
Manure
Logs
Leaves
Coffee Grounds

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Natural
Farming
Substrate is the material used to grow mushrooms. This material or
substrate is a mixture of all ingredients or “food” necessary for
mushrooms to develop. Although sawdust is the most common and
easy to use basic material for making mushroom substrate bags,
other alternate and sometimes lower cost materials can be used. For
example, in Asia, because of intense rice cultivation, rice straw can
be used since straw is readily available in most rural areas. Because
of its lower cost (and local availability) it may be better suited as a
substrate than sawdust. Furthermore, rice straw generally generates
higher yield and better quality mushrooms; both texture and taste of
mushrooms are improved when using straw instead of sawdust.
Nevertheless, straw needs to be prepared before use requiring
harder work, and fermentation for a period of 9 - 12 days.

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Natural
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Put straw in grinder to reduce its size.
Soak paddy straw 100 Kg. With water and
mix with urea 1-2 % by weight, ferment for
3 days. Turn over the pile, then mix with
2% lime and ferment it again 3 days. Turn
over the pile again, mix with 0.2%
magnesium sulfate, and ferment 3 more
days.
The last turn over makes the straw readily
composted for using as substrate. Check
moisture and for a urea smell. If there is no
urea smell and the moisture is 65-75%, the
substrate is ready for packing. If there is
some urea smell, it is necessary to ferment
further until there is no more smell. Then
pack in size 8” x 12” PP. Bags.

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Natural
Farming
100 kg Sawdust
Add to sawdust
5 kg Rice bran
2 kg Calcium sulfate
1 kg Calcium carbonate
0.2 kg Magnesium sulfate
0-1 kg Sugar
Note: Substrate recipe should serve as a reference. Recipe
can be changed by adding some rice flour, sticky rice flour,
corn flour, cassava peels, cotton waste, Soya-bean residue,
and other nutritious agricultural waste. In cool climates, it
is possible to use additives or complementing materials up
to 20%. Beware: for hot climatic zones, do not use more
than 7.5% additives. (If rice straw, recipe needs to be
modified as above mentioned)

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Natural
Farming
No Rice Straw Substrate
78% Saw dust
20% Rice Brand
1% Agricultural Lime
1% Molases
Note: do not use Saw dust from
gemilina, mahogany and eucalyptus

Phase 3: Preparation of Fruiting Bag
Banana Leaves Corn hay Corn cob Coir Dust
Materials as substitute or added with
sawdust (50:50)

Phase 3: Preparation of Fruiting Bag
Preparation of substrate

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Natural
Farming
Weigh all components using scale
Mix well all ingredients in mixer or
manually using shovels or paddles

Add water to keep
moisture content
between 65-75 %.
Make sure all
ingredients are well
mixed and that
there are no lumps
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Natural
Farming

Project
Natural
Farming
Compact substrate by hitting
bags with empty bottle, hand.
Or
Use compacting machine.

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Natural
Farming
Place plastic ring on bag
Pull out top of bag through plastic neck

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Natural
Farming
Tie with rubber band.
Introduce stick with pointed head
through plastic neck of bag to make
hole almost to the bottom of the bag;
DO NOT TOUCH BOTTOM of bag

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Natural
Farming
Transfer bags to pasteurization chamber.
Close bags with plastic caps.

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Natural
Farming
DIY PUGON FOR
PASTURIZATION
USING 1/3 of an oil drum

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Natural
Farming
FILL Pugon with clay placing a
wooden guide for the hole
PASTEURIZING BAGS

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Natural
Farming
Remove the wooden guide

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Natural
Farming
Fill with fuel i.e. corn cobs, rice hull ,
wood chips

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Natural
Farming
Clean steam pot and add about 4 inches
water
Place iron or wooden screen so it comes
out 1 inch higher than water.

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Natural
Farming
Place bags in pasteurization system until
full (between 80 - 100 bags).

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Natural
Farming
Cover everything with double
layers of old rice bags.
Place plastic over rice bags and
close tightly
Light fire and maintain
temperature constant for a
period of 3 -4 hours from the
time temperature reaches 90 -
100oC which is the moment
steam starts coming out
continuously.

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Natural
Farming
When completed, take the firewood
out of the stove.
Let cool down for approximately 20
minutes. Take off cover bags and let
cool down more
Transfer bags to inoculation area

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Natural
Farming
Solar heating pasteurization (optional in replacement of
steam pasteurization)

Pasteurize Mushroom Media in the Tropics
Using a Styrofoam Box

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Natural
Farming
End of day 2
QUESTIONS ?

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Natural
Farming
INOCULATING BAGS WITH
SORGHUM SEEDS
Note: The inoculation room must be kept very
clean and free of diseases to avoid
contamination. Avoid sunshine from entering
the area.
Alcohol lamp
Sorghum coated with spawn
Fire
Square paper (5’’ x 5’’)
Rubber bands
Cotton Alcohol
Pasteurized substrate bags

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Natural
Farming
Clean room with broom or dust vacuum
Rub the floor with disinfecting solution.
Bring substrate bags from pasteurization
chamber to inoculation area.

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Natural
Farming
Inoculation
Check pure for
presence if
contaminants

Light alcohol lamp.
Disinfect hands and pasteurized
substrate bags with alcohol.

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Natural
Farming
Take bottle of sorghum coated with spawn
(all white color)
Shake bottle to release sorghum seeds and
then, bring bottles to inoculation room. Do
not open bottle

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Natural
Farming
Flame around the bottleneck. Open bottle
very close to flame to take out air from
inside
Drop 10 - 20 sorghum seeds coated with
spawn in the mushroom bag. Act very
quickly and with very little movement

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Natural
Farming
Then bring cotton to close bag as quickly
as possible. Repeat for all bags
Leave bottle near the flame until all bags
have been inoculated. Then close the bottle

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Natural
Farming
Following inoculation of all bags, place
clean square paper to cover the top of the
bag and tie with rubber band
Bring bags to incubation room

Incubation
The bags are then placed in
a warm (20-24C/68F-75F)
dark room to incubate and
begin the first phase of
growth.
Only 10-14 days are needed
for the spawn to grow a full
web of root-like threads of
mycelium and colonise the
growing substrate.

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Natural
Farming
INCUBATING BAGS
Clean around and inside the incubation
house using a broom. Always inspect for
cleanliness before entering with new
spawn bags.
After inoculation, transfer substrate bags
to mushroom incubation house.

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Natural
Farming
Place bags on shelves for
incubation

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Natural
Farming
Bags can be placed horizontally or
vertically, which takes more space.
Note: At the beginning, little ventilation
and light should be allowed. After about 10
days, there ventilation should regulate the
desired temperature. After 20 - 25 days,
area should be well ventilated and more
light can be let in for constant monitoring.

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Natural
Farming
* Flushes means harvesting time or number of harvests**Production time is
the number of weeks following inoculation. This will depend on the season
and to the amount of care given by farmers.
These should serve as an indication only.

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Natural
Farming
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INCUBATION STAGES
1-2 weeks 2-3 weeks 3-4 weeks

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Natural
Farming
Visually check mycelium on a daily basis
looking for abnormal mycelium (such as
black spots, green spots, brown spots,
orange or red spots, etc....).Try to find out
the causes of abnormal mycelium (PEST,
DISEASE).
Move bags to fruiting body area (or
prepare for fruiting).

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Natural
Farming
Separate contaminated bags and pasteurize
again or separate partially contaminated bags
and open them or tear the plastic bags off and
reuse sawdust or ferment substrate as
compost for gardening.
Observe and collect data.
Take notes before drawing conclusions.

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Natural
Farming
Fruiting
Once the growing medium is fully
colonised by the spawn, it is time for the
mushrooms to start fruiting.
The bags are exposed to autumn-like
conditions with fresh oxygen, high
humidity, low level light & often cooler
temperatures.
This signals to the mycelium that it’s time
to start producing mushrooms and small
pins begin to emerge.

Transfer the good-quality fruiting bags
with all-white mycelial
growths to the growing house. Arrange
them in hanging ropes.

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Natural
Farming
Oyster mushroom pins
begin to emerge from
holes in the bag….
Fed by water and
nutrients from the
mycelium, these tiny
pins then rapidly grow
and develop into full size
mushrooms in just 5-7
days.

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Natural
Farming
Oyster mushrooms- (Pleurotus ostreatus)
Take off cotton plugs.
Cut plastic bags at the shoulder of the bag
using a knife or cutter.
Lentinus squarrosulus and Lentinus polychrous

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Natural
Farming
The fruiting bodies start to grow 3-5 days
after opening or slitting
the fruiting bags.

Project
Natural
Farming
Environmental conditions trigger the
formation of the fruiting body -- the part
recognizable as the mushroom. Typically,
baby mushrooms appear when
temperatures drop in the fall and the
spores are exposed to chilly nights and the
cool, rainy days of late summer or rainy
season. Temperature typically initiate the
formation of new mushrooms. Timing
varies depending on the weather
conditions, but most oyster mushrooms
appear at approximately the same time
each year

Make an opening of the fruiting bags to
induce fruiting body
formation. The opening can be one or both
ends or slits.
Mushroom grows faster when more
openings are made but the
productive cycles will be shorter.

Project
Natural
Farming
Oysters mushrooms, ready to harvest just 7 days after starting to grow out of the bag
A crop of mushrooms can be harvested three times before the mycelium becomes
exhausted, with a new crop of mushrooms manifesting every 7-14 days during this time.
In other words, it takes about just 5-8 weeks to grow 3 crops of Oyster mushrooms…and
all this can be done with minimal equipment or expertise.

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Natural
Farming
MAINTAINING AND MONITORING
Spray water regularly to maintain high
relative humidity in the growing house.
Avoid spraying the mushrooms directly
especially the pin heads to avoid rotting.
You can also wet the floor or leave inside
the house open containers filled with
water.
Spray water to control humidity in
mushroom houses.
Water often but not much each time.
No water should enter the bags.
Humidity should not be more than 90%
and not less than 75%.

Temperature control
Temperature control is done to some
extent by wetting the jute covering.
The evaporation that will take place
will lower the temperature in the
growing rooms. Temperature can be
lowered by several degrees, depending
on the outside temperature and air current
through the netting,.
Hygrometer Humidity Gauge Indicator
Indoor Thermometer Temperature And
Humidity Monitor

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Natural
Farming
Look at the temperature to control the atmosphere in mushroom houses
Open or close doors and windows in mushroom houses to control light and
ventilation.
If temperature is too high, leave doors open during the night to change the air.
When people feel comfortable, it means mushrooms are in a good
environment.

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Natural
Farming
HUMUDIFIER

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Natural
Farming
DIY HUMUDIFIER
An ultrasonic humidifier is a very simple
device. It includes a reservoir of water and
a diaphragm or other type of vibrating
element. The diaphragm vibrates at an
extremely high frequency, so high that it is
above the range of human hearing (which
is why they’re called ultrasonic
humidifiers). The vibrations propel
microscopic water droplets into the air.
Once in the air, the droplets evaporate,
adding humidity to the air in the room.
There is no heating of the water at any
point, so these humidifiers are sometimes
known as “cool mist” humidifiers.

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Farming
DIY HUMUDIFIER
Ultrasonic Mist Maker Fogger Humidifier
DC ADAPTER DONGLE

COMPUTER FAN
STORAGE BOX
PVC PIPE
DIY HUMUDIFIER

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Natural
Farming
Portable Laminar Flow Hood
Laminar flow is defined as airflow in
which the entire body of air within a
designated space is uniform in both
velocity and direction
https://youtu.be/2_enELK3AXs

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Natural
Farming
Check for mites and
other pests and disease
at least twice a week.

Insect pests
• Few insect pests attack the mushrooms
• Small larvae of flies, beetles, springtails are very
commonly noticed, in addition to mites and
nematodes.
• Absolute cleanliness is a must to prevent the
infestation of the insect pests in mushroom sheds.

Phorid fly: Megaselia halterata and M. tamilnodolensis

Damage
• The larvae feed on the mycelium and show rotting
patches in the beds
• Young buds are also eaten by the larvae
• They also tunnel into grown up mushroom and cause
rotting of the mushrooms
• The flies spread the disease from one bed to others

Favourable conditions
• Temperature of 16-24 oC is highly favorable and
moisture contents of 70 % and above show more
incidence
• More severe in button mushroom cultivation, when
compared to oyster and milky mushrooms

Integrated Pest Management
• Bed moisture content should be around 60- 65%
• Fix insect proof nets in the windows.
• Fix white insect trap to attract the flies.
• Spray malathion @ 1 g/ lit. or dichlorvas 0.5 ml/lit. in
the floor and sides to kill the flies and beetles, never
spray on the mushroom beds and buttons.

Factors that cause diseases in mushrooms
• Biotic factors
– Fungi,
– bacteria and
– viruses
• Abiotic factors
– Air,
– temperature,
– nutrition and
– other environmental factors

Mould
• Olive green mould - Chaetomium olivaceum and
other spp.
• Green moulds - Aspergillus spp. Penicillim spp. and
Trichoderma spp.)
• Black moulds (Mucor spp., Rhizopus spp.)
• Causes
– From human handling
–Lack of ventilation- CO2
– Improper sterilization of straw and bed preparation
– More water content in beds

Green mould
Olive green mould
Black mould

Management
• Sanitation and hygiene are the most important
• Avoid using damaged and old straw for bed
preparation
• Remove and destroy the infected beds immediately
• Proper sterilization of straw and bed preparation
• Avoid preparing beds with more than 70 per cent
moisture

Disease Management
• Take measures to avoid the accumulation of dust in
the vicinity of mushroom houses
• It is essential to control flies and every effort should
be made to prevent their entry into cropping houses
• As diseased mushrooms appear they should be
removed from the beds using a cloth

Bacterial blotch/ bacterial
pit / brown blotch
•
•
•
 Pseudomonas - produces pale-yellow spots on the
surface of the pileus, which later turn brown
 The incidence is more
when themushrooms are watered
heavily in the early bud stage
 Because of very high humidity film of water
always present on
the surface of buttons leading to browning and rotting,
•
emitting a fowl smell
In addition, the water splash from the infected bed also carries
the bacterial inoculum

Wet Spot/Sour Rot
• Bacillus - heat resistant endospores
• A dull gray to mucus-like brownish slime
characterized
Management
• Soaking the grain at room temperature 12 - 24 hours
prior to sterilization

ment
•
•
•
•
•
•
•
•
Clean the mushroom houses throughly befire a new crop
Clean and disinfect equipment frequently
Remove the infected beds periodically to avoid further
spread
Avoid using damaged and old straw for bed preparation
Avoid pouring excess water to the beds
Lowering humidity with good air circulation
Avoid preparing beds with more than 70 per cent moisture
Spray water mixed with bleaching powder @ 2 g / 10 litres
of water.

HOW TO KEEP DISEASES AND PESTS OUT
• Clean water
– A mist sprayer will not splash, so it is better.
• Filtered air
– “Air-lock” entrance room
• Careful pasteurization
– 55-60°C (131-140°F) for 30 to 60 minutes.
• Clean workers
– Hand wash after working with substrate
• Clean surroundings
– Brush, weeds, stumps and old logs should be cleaned

Problems encountered during mushroom
Problem Cause Solution
1. Mushroomstaking
very long time to
appear after the
bags opened
•Temperature too high
or too low
•Mycelium not mature
enough
•Insufficiently humidity
•Insufficient ventilation
•Maintained correct
temperature for fruiting
•Allow to properly mature
•Maintain at least 85% RH
•Open ventilators to provide
enough aeration
2. Mushroom are
small and do not
appear to grow as
large as expected
•Spawn weak or
degenerated
•Insufficient nutrients
•Too many fruit bodies
developed at the same
time
•Nutrients in the
substrate already
exhausted after many
harvests
•Use reliable spawn
•Increase supplements
available in
•substrate
•Allow only a few fruit
bodies to develop at one
time by opening bags only
slightly

Problems encountered during mushroom
Problem Cause Solution
3.Rotting of •Excessive •Avoid direct watering on
mushrooms watering developing fruits
•Onset of fungal •Check fungal or bacterial
or bacterial diseases and pest
diseases and pest infection
infection
4.Low •Weak or •Use reliable and good
production / degenerated quality spawn
Few fruit bodies spawn •Provide optimum
formation •Temperature too temperature for fruiting
high or too low
5.Mushroom •Insufficient light •Provide adequate light
long and thin
stalked

Project
Natural
Farming
www.facebook.com/projectnaturalfarming
keith.f.hernandez@gmail.com
Smart : 09983343277

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