NATURAL FARMING ORGANIC FARMING

E C O

N A T U R A L

Alternative for healthy food and

wealthy pocket

PADDY STRAW MUSHROOM

(VOLVAREILLA VOLVACEA)

PRODUCTION SEMINAR

TRAINING MODULES:

• Module 1: Industry Potential of Paddy Straw Mushroom Cultivation

• Economic Potential

• Health Benefits

Module 2 : Mushroom Bed Preparatiom

Site Selection

Substrate Preparation

Module 3: Mushroom Cultivation

Spawning

Management and Maintenance

Module 4: Harvest and Post-Harvest Practices

Harvesting

Handling Freshly Harvested Mushroom

Module 5: Cost and Return Analysis

Module 6: Action Plan

E C O

N A T U R A L

ANG KABUTE

HISTORY OF MUSHROOM

• Year 1650, in Paris, when a farmer discovered

mushroom

• Cultivate in caves with right temperature and humidity.

• Mass production of mushroom started in 17th century.

• Only the rich and elite can afford to eat

• Netherland Started it then it spread

• China is the biggest producer of mushroom

• Philippines contribution to mushroom industry is not

even 10%

HISTORY OF MUSHROOM

PADDY STRAW MUSHROOM

It started in China by Buddhist Monks in Nanhua Temple thus given the name Nanhua Mushroom in 18th century

It was introduced in the Philippines and other Asian country in 19th century

It is also known as warm mushroom because it grows in relatively high temperature

It has been considered as one of the easiest mushroom to cultivate

INDUSTRY POTENTIAL OF MUSHROOM

PRODUCTION

• Using agricultural waste as raw materials such as

rice straw, banana leaves/stalks, mongo peel, corn

husk, sugarcane waste, waterlily stalks etc……

• 1 ha of rice field can give extra income of 100T per

year

• Environment friendly

• Produces organic fertilizer

• Mushroom can help balance our eco system

INDUSTRY POTENTIAL OF MUSHROOM

PRODUCTION

• Low capital investment

• 90% mushroom consumption

• Wide market potential

• Easy skill requirement

• Use agricultural waste

• Can be done part time

AGRICULTURAL WASTE

Rice straw/ rice bran Banana leaves/ trunks

Rice hull Saw dust

MGA URI NG KABUTE

E C O

N A T U R A L

TRUFFLE

E C O

N A T U R A L

SHITAKE

MUSHROOM

Enoki

mushroom

E C O

N A T U R A L

PLEURUTUS

E C O

N A T U R A L

VOLVARIELLA

VOLVACEA

JELLY EAR MUSHROOM

GANODERMA LUCIDUM “THE MUSHROOM OF

IMMORTALITY”.

ANO ANG KABUTE?

• Isang uri ng amag na tumutubo

at lumalaki sa mga nabubulok

na organikong mga bagay.

• Saprophyte, a plant, fungus, or

microorganism that lives on

dead or decaying organic

matter.

• Ito ay isang tropical o subtropical na kabute

• Mabilis ang pagtubo

• Madaling magpatubo

• Mas madaling ibenta dahil mas kilala

• Pwede patubuin sa buong taon

• Mas masarap

• Pwede indoor or outdoor

Isa itong homothallic specie ibig sabihin hindi nya

Kailangan na magmate para magproduce Ng mycellium.

(self fertile spores)

Fertile hyphea agad ang spore ng volva kaya sa loob ng

10 hanggang 14 na araw ay meron ng bunga

Kaya mabilis magpatubo ng volva mushroom

PARTS OF VOLVARIELLA VOLVACEA

Volva: The universal veil is known as

volva and it remains more or less distinct

in the adult mushroom as a cup like

structure at the base of the stipe.

Stipe: Off-white to dull brown in color,

long, round with a smooth surface and no

annulus. Stipe enlarges slightly to a

bulbous base, which is encased with a

distinct membranous volva.

Pileus: Pileus is the umbrella like fleshy

structure attached to the stipe. The size of

the pileus is affected by environmental

factors, but generally it is around 5-15 cm

broad.

GILLS OF VOLVA IS GRAYISH WHITE WITH TINGE

OF RED. NO RING OR ANNULUS ON STIPE

Gills: Vertical, radial plates on the lower

surface of the pileus are lamellae or gills. All

gills are with entire margin and fimbriate

edges, but the size varies from one quarter

of the radius of the pileus to the full size. Top

surface of the cap is soft and smooth in

texture. The color of the fully-grown pileus is

grayish white with a reddish tinge. The grey

is dominant in the center of the cap. The

stipe of the umbrella tapers from the base to

the apex and is solid, smooth and white in

color. The stipe is easily separable from the

pileus at its junction. The gills are also free

from stipe. Pileus is initially well shaped but

later becomes convex to umbonate.

1. Pinhead

2. Tiny button

3. Button

4. Egg

5. Elongation

6. Mature

Water 90%

Crude Protein 30-43 %

Fat 1-6%

Carbohydrates 12 -48%

Crude fiber 4-10%

Fat content increases up to egg stage and down as it

matures

Highest level of protein is during the egg stage

TRADITIONAL USES AND BENEFITS OF STRAW

MUSHROOM

It is also believed that these mushrooms help remove excess heat from the

body.

They are believed to have blood thinning qualities and may function in

lowering high blood pressure.

They have also been observed to help in the treatment of cancer and

diabetes.

Some claim that these mushrooms help in managing various autoimmune

diseases.

Paddy Straw mushrooms may help heal the damage from auto-immune

disease.

They clear heat, have energy benefits, promotes the production of body

fluid.

TRADITIONAL USES AND BENEFITS OF STRAW

MUSHROOM

They have a healing function for hypertension patients and

those with high blood cholesterol level.

Volvariella volvacea has been used to relieve heat stroke,

bring down body temperature, enhance milk of women in

childbirth, support baby’s health and make healthy liver and

stomach.

Volvariella volvacea consist of isomerization protein that

could improve the function of immunity, reduce cholesterol

and prevent atherosclerosis.

They promote the production of body fluid.

Paddy straw mushroom contains highest

percentage of essential amino acids in

comparison to other mushrooms and the

abundance of Lysine is very important

in helping body tissue grow and recover

from damage.

MUSHROOMS IN A GOUT DIET

. Love meat but need to cut down on it cause you suffer from gout?

Here’s an idea! Replace meat with mushrooms! Yes mushrooms!

Mushrooms are low in calories and help control your appetite.

Mushrooms are a great food to help control your weight which is an

important benefit to the gout sufferer. To date there is no evidence that

fruits, vegetables or mushrooms cause gout or make your gout worse.

Mushrooms carry beta-glucans which is a type of carbohydrate found

in mushrooms and is a strong anti-inflammatory that may help protect

you from gout. They are a great source of vitamins B, selenium,

copper, phosphorous, potassium, zinc, manganese, riboflavin, niacin,

ergothioneine which is a powerful antioxidant and many other vitamins

and minerals

MUSHROOMS IN A GOUT DIET

“Reishi mushrooms helps regulate cells that influence the immune

system, helping calm down overactive cells that affect autoimmune

disorders such as rheumatoid arthritis. Remember gout is also an

autoimmune disorder. You can consume Reishi mushrooms in the

form of capsules and/or tea.

One thing scientists are beginning to recognize is that mushrooms

carry what they consider a “master antioxidant” which is called

ergothioneine and is exclusive to mushrooms protecting our DNA

from oxidative damage.

Another mushroom that shows much promise is

Cordyceps that has long been used in Chinese

medicine and helps protect your liver and kidneys,

helps increase blood flow normalizes cholesterol levels

which all good stuff for us gout sufferers and

rheumatoid arthritis sufferers having extremely potent

anti-inflammatory characteristics.

MUSHROOM AS BIOPESTICIDE

In particular carpenter ants, fire ants, and wait for it, termites.

Yes, Stamets applied for a patent on a non-sporing mycelium that

attracts termites. After they eat it, the tiny mushroom roots

continue growing inside the insects, to the point where they die

and become mummified. Ever better, mushrooms then sprout

through their bodies and emit spores that repel other nasties. As

Stamets puts it, “You have a near-permanent solution for re-

invasion of termites.”

MUSHROOMS EMERGING IN CONSTRUCTION

REALM AS INSULATION

Using oyster myclelia , ‘myco-remediation’ was able to turn

diesel fuel contaminated soil into nontoxic material suitable for

landscaping. In just two months the atmospheric pollutants

known as polycyclic aromatic hydrocarbons (PAHs) went from

10 thousand parts per million to less than 200.

Paul Stamets mushroom enzymes had effectively converted

hydrocarbons into carbohydrates. They do this by secreting

enzymes and acids that break down lignin and cellulose, which

in turn are formed from long chains of carbon and hydrogen.

These are the same chains inherent in the structure of

petroleum products, which is, of course, millennium-old plant

matter.

WHAT IS MUSHROOM LEATHER?

It was in 2013 that Danish product designer Jonas Edvard

developed organic mushroom textile using mushroom spores

and plant fibres. The material was called MYX, from mycelium

and it was created using the waste material from commercial

oyster mushroom production. After harvesting the mushrooms,

Edvard discovered that the remaining material could be

shaped and dried out.

Mushroom leather is an environmentally friendly material

because it can be treated without using polluting substances.

At the end of it’s life, the material is completely biodegradable

and compostable. It is extremely light-weight and flexible too,

which makes it effective for a wide range of products.

Mushroom Packaging Unlike styrofoam, Mushroom Packaging consists of 100 percent

biodegradable and renewable material that can be recycled directly

in and by nature. Mushroom Packaging therefore contributes to “up-

cycling” by providing new value to agricultural waste that otherwise

has few other uses and low economic value.

This styrofoam-like packaging material is made

of fungus roots and residues from farming. After

use this can be broken down in the compost at

home. Using mushrooms inherent growth power,

packaging can be manufactured with minimal

energy use. The manufacturing process begins

by mixing fungus sprouts, or mycelia, with

seedlings or other residues from agriculture.

Mycelet consists of a network of wire-like cells

that act as a natural adhesive.

SITE SELECTION

MATAAS NA LUGAR NA HINDI

INAABOT NG TUBIG

SA ILALIM NG MGA PUNO

SA LOOB NG GROWHOUSE

WAG MALAPIT SA BAHAY

WALANG MGA ALAGANG HAYOP

FACTORS THAT AFFECT MUSHROOM

GROWTH

1. TEMPERATURE – depends on variety of mushroom

2. HUMIDITY- 80%-90%

3. LIGHT - Bluelight

4. FOOD – nitrogen and potassium rich substrate

5. MANAGEMENT – the most important factor is your care and management

PAGGAWA NG CULTURE MEDIA O

PURONG CULTURE

Pumili ng malusog at matibay na binhi

When doing Tissue culture and spawn culture:

1.Clean environment

2.Take a bath before you start

3.Use alcohol every now and then

4.Use lab gown if possible

5.Use facemask to avoid self contamination

PAGTATANIM NG KABUTENG SAGING O DAYAMI

Tuyong dahon ng saging na

nakakabitin pa sa puno

Ibundle ng 4 inches diameter

Putulin ng 12 inches to 14 inches ang haba

Kailangan pantay pantay ang haba at laki

Ibabad sa malinis na tubig sa magdamag

Ahunin at patiktikin ang sobrang tubig 40 to

50% moisture

Ganito dapat ang kulay ng dahon after mababad

Taniman ng binhi o spawn 1 inch away

from the edge o dulo ng dahon

Lagyan ng pole ang magkabilang dulo

ng bed

Takpan ng clear plastic. Pwedeng lagyan ng dahon ng

kakawate para painitin ang kama. Sprayan ng hugas

bigas na me brown sugar bilang pagkaing nitrogena

ng kabute. Lagyan ng pabigat ang dulo ng plastic

upang hindi liparin ng hangin

Pang 8 -10 araw mula pagtatanim at

lalabas at mga pinheads o mga maliliit na

puti sa gilid ng kama .

10th - 12th day nasa button stage na

Elongation stage

Mature stage

Full bloom

Button

Kailan pwede anihin ang kabuteng saging

Outdoor production

Indoor production

1. Poor growth of fungi - insufficient food, too compact bed,

poor quality of spawn

2. Presence of contaminants – contaminated spawn, too high in

nitrogen

3. Mycelium drying out – dry bed or too much air. Bed exposed to

direct sunlight

4. Failure to form pinheads – excessively high temperature, poor

ventilation

5. Death of young mushroom – insect infestation, insufficient

oxygen, excessive carbondioxide, sudden drop of temperature,

pest and disease

6. Growth of coprinus – excessive nitrogen, contaminated substrate

Mga iba ibang luto ng kabute

MGA IBA IBANG LUTO NG KABUTE

COST AND RETURN ANALYSIS IN

VOLVARIELLA PRODUCTION

• Cost of Banana leaves/ricestraw

per 1 meter bed =P40.00

• Cost of Spawn / 1 meter bed = P80.00

• Cost to produce 1 kilo of mushroom =P120.00

• Average Price of Volvariella mushroom = P300.00/k

COST AND RETURN ANALYSIS

VOLVARIELLA VOLVACEA PRODUCTION

• Profit per kilo of mushroom = P 180.00

• Return of investment = 150 %

• Period of production = 1 month

Volva in basket

Video presentation

QnA Portion

MAKABUTENG ARAW SA ATING

LAHAT.

SALAMAT PO.

Emma V. Tolentino

Proud to be farmer!!!!!