organic farming - agricultural training institute · 2020. 8. 19. · sprayan ng hugas bigas na me...
TRANSCRIPT
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NATURAL FARMING ORGANIC FARMING
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E C O
N A T U R A L
Alternative for healthy food and
wealthy pocket
PADDY STRAW MUSHROOM
(VOLVAREILLA VOLVACEA)
PRODUCTION SEMINAR
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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
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E C O
N A T U R A L
ANG KABUTE
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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%
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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
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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
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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
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AGRICULTURAL WASTE
Rice straw/ rice bran Banana leaves/ trunks
Rice hull Saw dust
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MGA URI NG KABUTE
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E C O
N A T U R A L
TRUFFLE
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E C O
N A T U R A L
SHITAKE
MUSHROOM
Enoki
mushroom
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E C O
N A T U R A L
PLEURUTUS
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E C O
N A T U R A L
VOLVARIELLA
VOLVACEA
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JELLY EAR MUSHROOM
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GANODERMA LUCIDUM “THE MUSHROOM OF
IMMORTALITY”.
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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.
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• 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
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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
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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.
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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.
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1. Pinhead
2. Tiny button
3. Button
4. Egg
5. Elongation
6. Mature
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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
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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.
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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.
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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.
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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
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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.
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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.
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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.”
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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.
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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.
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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.
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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
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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
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PAGGAWA NG CULTURE MEDIA O
PURONG CULTURE
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Pumili ng malusog at matibay na binhi
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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
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PAGTATANIM NG KABUTENG SAGING O DAYAMI
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Tuyong dahon ng saging na
nakakabitin pa sa puno
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Ibundle ng 4 inches diameter
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Putulin ng 12 inches to 14 inches ang haba
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Kailangan pantay pantay ang haba at laki
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Ibabad sa malinis na tubig sa magdamag
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Ahunin at patiktikin ang sobrang tubig 40 to
50% moisture
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Ganito dapat ang kulay ng dahon after mababad
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Taniman ng binhi o spawn 1 inch away
from the edge o dulo ng dahon
Lagyan ng pole ang magkabilang dulo
ng bed
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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
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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
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Elongation stage
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Mature stage
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Full bloom
Button
Kailan pwede anihin ang kabuteng saging
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Outdoor production
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Indoor production
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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
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Mga iba ibang luto ng kabute
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MGA IBA IBANG LUTO NG KABUTE
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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
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COST AND RETURN ANALYSIS
VOLVARIELLA VOLVACEA PRODUCTION
• Profit per kilo of mushroom = P 180.00
• Return of investment = 150 %
• Period of production = 1 month
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Volva in basket
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Video presentation
QnA Portion
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MAKABUTENG ARAW SA ATING
LAHAT.
SALAMAT PO.
Emma V. Tolentino
Proud to be farmer!!!!!