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We also have mushroom trainings and we are willing to help yung mga beginners pa lang sa mushroom production industry.

You can email jmpmushroom@yahoo.com for free files, reading materials, modules regarding mushroom cultivation.

Maraming Salamat Po...

Happy Mushroom Farming!


JMP Mushroom Contact Hotline: 0929-3839797



Six Steps to Mushroom Farming

Growing Mushrooms

Mushroom farming consists of six steps, and although the divisions are somewhat arbitrary, these steps identify what is needed to form a production system.

The six steps are Phase I composting, Phase II composting, spawning, casing, pinning, and cropping. These steps are described in their naturally occurring sequence, emphasizing the salient features within each step. Compost provides nutrients needed for mushrooms to grow. Two types of material are generally used for mushroom compost, the most used and least expensive being wheat straw-bedded horse manure. Synthetic compost is usually made from hay and crushed corncobs, although the term often refers to any mushroom compost where the prime ingredient is not horse manure. Both types of compost require the addition of nitrogen supplements and a conditioning agent, gypsum.

The preparation of compost occurs in two steps referred to as Phase I and Phase II composting. The discussion of compost preparation and mushroom production begins with Phase I composting.



Straw Mushroom Farming, Method 1

Volvariella Volvacea - Paddy Straw Mushroom Cultivation

The culture of mushroom is gaining popularity in the Philippines. Mushroom is a delicacy and is really accepted as vegetable. Its present cultivation in this country is limited, perhaps due to insufficiency of planting materials and the limited local knowledge about its culture.

Mushroom growing requires little space and time and farmers can make use of their rice straws following harvesting. Mushroom can be grown the whole year round provided a good storage of rice straw is prepared.

This article illustrates the fundamental techniques involved in the culture of banana or rice straw type of mushroom, Volvariella volvacea.



Oyster White Mushroom




Pleurotus Ostreatus var. Florida

Oyster Mushroom

The prototypic Oyster mushroom, Pleurotus ostreatus has long been a favorite of mushroom hunters, especially in the spring time in lowland, hardwood forests. A prolific producer on a wide array of substrates, strains of this species are plentiful and easy to grow. Enjoying a worldwide reputation, specimens of extraordinary size have been collected from the wild. For instance, in the fall of 1998 near the north coast of Sicily, Salvatore Terracina, a farmer, collected a P. ostreatus nearly 8 ft. in circumference, 20 inches thick, and weighing 42 lbs.! For the prepared and strute cultivator, cloning this monster could have resulted in an extraordinarily productive strain.

Mycelial Characteristics: Whitish, longitudinally radical, soon becoming cottony, and in age forming a thick, tenacious mycelial mat. Aged mycelium often secretes yellowish to orangish droplets of a metabolite which is a toxin to nematodes. This metabolite deserves greater study.

Microscopic Features: This mushroom produces white, to slightly lilac, to lilac grey spores.

Suggested Agar Culture Media: Malt Yeast Peptone Agar (MYPA), Potato Dextrose Yeast Agar (PDYA), Oatmeal Yeast Agar (OMYA), or Dogfood Agar (DFA). Optimal growth seen at pH 5.5-6.5.

Spawn Media: Rye, wheat, milo, sorghum, corn, and millet. Sawdust spawn in not needed for indoor cultivation methods. However, sawdust spawn is ideal in the inoculation of stumps and logs in outdoor settings.

Substrates for Fruiting: A wide array of agricultural and forest waste products can be used, including but not limited: straw (wheat, rye, oat, rice, and barley straw); corn stalks, sugar cane bagasse; coffee pulp; banana waste; cotton waste and cottonseed hulls; hardwood sawdusts; pater by-products; soybean waste; palm oil by-products; agave waste; and even the pulp remaining from tequila production! The pH at make-up can vary between 6.0-8.0 but should fall to an optimum of 5.0 at fruiting for maximum biomass production. 

Martinez et al. reported yields of 132% biological efficiency (4 flushes) from coffee pulp that was fermented for 5 days, pasteurized, and inoculated with wheat grain spawn. Further, they found residual caffeine from the spent substrate was reduced by more than 90%. (Caffeine represents a signigicant toxic waste to streams in coffee growing regions of the world). Martinez-Carrera validated the results with yields in excess of 100% biological efficiency in the same substrate adn presented the first model for utilizing this abundant waste product. 

Platt published studies on the utility of cotton straw as a substrate for this mushroom. Their yields average 600-700 grams per kilogram of dry cotton straw, in other words 60-70% biological efficiency.

Yield Potentials: 75-200% biological efficiency, greatly affected by teh size of teh fruitbodies harvested, and the number of flushes orchestrated.

---Growth Parameters---

How to make mushroom fruiting bag using rice straw (Tagalog)

Paggawa ng fruiting bag gamit ang dayami para sa substrate ng oyster mushroom



Mga Kagamitan
·         Bagong ani na Dayami ng Palay
·         Dram na may Tubig
·         Polypropylene Plastic Bag
·         PVC Neck
·         Bulak
·         Papel at Goma
Pamamaraan

  • Ibabad ang Dayami sa dram na may tubig. Ibabad ng 6 hanggang 8 oras upang makasipsip ang dayami ng tamang tubig.

Preserving harvested mushroom Part 1



Different techniques on how to preserve mushrooms


Blanching and freezing

  • This remains my most versatile method of preserving large quantities of mushrooms, especially those requiring rapid or delicate handling, such as Coprinus comatus (Shaggy Mane). Also, washing in water does not hurt the end product, so mushrooms noted for trapping sand and dirt can be thoroughly washed first.
Method 
  • Washed Mushrooms are taken directly from a cold water wash basin or sink where they have been cleaned, washed and are still soaking in the tub of water with a colander or sieve, drained for a moment and plunged directly into a pot of boiling water for 1 to 2 minutes after water re-boils. They are then removed with a sieve or colander and are plunged into old water to stop the cooking process. Once cool, the mushrooms are drained of rinse water and placed in plastic freezer containers. A mass-production line can be set up. blanched product into cold water, while cooling, new raw product into hot blanch liquid, etc. The process becomes very efficient.
  • At the end, cool the blanching water and place into the containers of mushrooms, leaving enough head space so freezing won’t overfill or rupture the containers (usually 1 to 1½ inches is fine for most freezer container shapes.

JMP Mushroom Gallery