MUSHPROD PRESENTATION.pdf

1. about organic introduction follow Topics

2. about THE SPEAKER KEITH HERNANDEZ A NATURAL FARMING PRACTICTIONER, SPEAKER, AND AGRICULTURE TRAINER FOR NGOS’AND LGU’S Topics follow introduction

3. about introduction Topics follow www.facebook.com/projectnaturalfarming Gmail : keith.f.hernandez@gmail.com Smart : 09983343277

4. 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

5. 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. Project Natural Farming

6. 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 Project Natural Farming

7. 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 Project Natural Farming

8. Project Natural Farming MUSHROOM IN POP CULTURE

9. 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. Project Natural Farming

10. Project Natural Farming 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

11. 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. Project Natural Farming

12. 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. Project Natural Farming

13. Project Natural Farming 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.

14. Project Natural Farming Fresh oyster mushroom Source: Food Science Cluster CA-UPLB

15. Mushroom Life Cycle Project Natural Farming 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

16. Project Natural Farming 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.

17. 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 Project Natural Farming

18. Non - Edible HOUBA Amanita muscaria Thriving Shroom Meadow Agaricus Agaricus berdini Coprinus https://www.youtube.com/watch?v=Z8soCvgJvzY Project Natural Farming

19. Project Natural Farming 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

20. Project Natural Farming 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

21. Project Natural Farming 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) Rainy & cold season. (Jun-Feb) Rainy & cold season. (Jun-Feb) Rainy & cold season. (Jun-Feb) Rainy & cold season. (Jun-Feb)

22. Project Natural Farming 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)

23. Project Natural Farming 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

24. Project Natural Farming 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

25. Project Natural Farming 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?

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

27. TECHNOLOGY Project Natural Farming CULTURE PREPARATION

28. TECHNOLOGY Project Natural Farming CULTURE PREPARATION

29. CULTURE PREPARATION Project Natural Farming

30. CULTURE PREPARATION Project Natural Farming

31. TECHNOLOGY Project Natural Farming 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

32. TECHNOLOGY Project Natural Farming Substrate preparation

33. TECHNOLOGY Project Natural Farming 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

34. TECHNOLOGY Project Natural Farming Filling and heat treatment 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.

35. TECHNOLOGY Project Natural Farming Filling and heat treatment 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.

36. TECHNOLOGY Project Natural Farming Filling and heat treatment 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.

37. TECHNOLOGY Project Natural Farming Spawn run and mycelial development

38. TECHNOLOGY Project Natural Farming Fruiting

39. TECHNOLOGY Project Natural Farming Harvesting

40. WORKING SPACE Project Natural Farming 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

41. WORKING SPACE Project Natural Farming CROPPING / FRUITING HOUSE

42. WORKING SPACE Project Natural Farming 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

43. 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 Project Natural Farming

44. Project Natural Farming WORKING SPACE

45. Project Natural Farming

46. WORKING SPACE Project Natural Farming Bamboo Shelves Heavy Duty Shelves Suspended Mushroom shelves and suspended systems

47. Project Natural Farming 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.

48. Substarte Stocking Area Project Natural Farming

49. Project Natural Farming WORKING SPACE Substrate Processing Area

50. Project Natural Farming WORKING SPACE Pasturization and sterilization Area

51. Bagging Area Project Natural Farming

52. Laboratory or inoculation room Project Natural Farming

53. Laboratory or inoculation room Project Natural Farming

54. LABOR FORCE Project Natural Farming

55. LABOR FORCE Project Natural Farming

56. BUDGET Project Natural Farming 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.

57. BUDGET Project Natural Farming 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

58. BUDGET Project Natural Farming 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

59. MARKET Project Natural Farming 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.

60. 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. Project Natural Farming

61. Project Natural Farming End of day 1 QUESTIONS ?

66. Project Natural Farming 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

68. Project Natural Farming 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.

69. Project Natural Farming 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.

70. Project Natural Farming 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

73. 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 Project Natural Farming 1 2 3 4

74. Project Natural Farming 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.

76. Project Natural Farming 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.

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

78. Project Natural Farming 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).

79. Project Natural Farming 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

80. Project Natural Farming 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.

81. Project Natural Farming 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

82. Project Natural Farming 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 #.

83. Project Natural Farming 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).

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

85. fter mycelium covers whole PDA medium, keep mature mycelium in cool place or in the refrigerator in the vegetables section Project Natural Farming

86. Project Natural Farming 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.

87. Project Natural Farming 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

88. Project Natural Farming Prepare Grain Preparation Of Grain Culture 1. Prepare materials: 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

89. Project Natural Farming 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.

90. Project Natural Farming . Fill ¾ of bottle with sorghum seeds Carefully prepare cotton plug

91. Project Natural Farming 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.

92. Project Natural Farming Transfer bottles to a clean and cool place. Clean laminar flow chamber using alcohol.

93. Project Natural Farming 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.

94. Project Natural Farming 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.

95. Project Natural Farming 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.

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

97. Project Natural Farming 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

98. Project Natural Farming PRODUCING SUBSTRATE BAGS

99. Project Natural Farming 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

100. 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 Project Natural Farming

101. Project Natural Farming RAW MATERIALS (other substrates) Manure Logs Leaves Coffee Grounds

102. Project 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.

103. Project Natural Farming 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.

105. Project Natural Farming Substrate preparation 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)

106. Project 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

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

108. Phase 3: Preparation of Fruiting Bag Preparation of substrate

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

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

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

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

113. Project 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

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

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

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

117. Project Natural Farming Remove the wooden guide

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

119. Project 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.

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

121. Project 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.

122. Project 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

124. Other Technologies

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

126. Pasteurize Mushroom Media in the Tropics Using a Styrofoam Box

127. Project Natural Farming End of day 2 QUESTIONS ?

132. Project Natural Farming 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

133. Project 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. 1. Prepare materials: Alcohol lamp Sorghum coated with spawn Fire Square paper (5’’ x 5’’) Rubber bands Cotton Alcohol Pasteurized substrate bags

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

135. Project Natural Farming Inoculation Check pure for presence if contaminants

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

137. Project 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

138. Project 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

139. Project 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

140. Project 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

141. 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.

142. Project 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.

143. Project Natural Farming Place bags on shelves for incubation

144. Project 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.

145. Project 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.

146. Project Natural Farming Project Natural Project Natural Project Natural INCUBATION STAGES 1-2 weeks 2-3 weeks 3-4 weeks

147. Project 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).

148. Project 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.

149. Project 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.

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

151. Project 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.

152. Project 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

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

154. 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

155. 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.

156. 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.

157. Project 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%.

158. 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

159. Project 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.

160. Project Natural Farming HUMUDIFIER

161. Project 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.

162. Project Natural Farming DIY HUMUDIFIER Ultrasonic Mist Maker Fogger Humidifier DC ADAPTER DONGLE

163. COMPUTER FAN STORAGE BOX PVC PIPE DIY HUMUDIFIER

164. RESERVOIR

165. Project 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

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

167. 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.

168. Phorid fly: Megaselia halterata and M. tamilnodolensis

169. Sciarid fly: Lycoriella malli

170. 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

171. 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

172. Spring tails

173. 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.

174. Mushroom diseases

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

176. 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

177. Green mould Olive green mould Black mould

178. 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

179. 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

180. 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

181. Bacterial blotch

182. 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

183. 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.

184. 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

185. 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

186. 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

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

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