Mushroom Value Chain
Value Chain Analysis of Mushroom
Maryam Sohrabi
Mery.sohrabii@yahoo.com
2013
Introduction
Mushroom is one of the most suitable sources of high quality protein for all age groups and especially for vegetarians. Mushroom industry can be considered as a supreme practice to exploit agrarian residues to produce food, feed and fuel. This activity is not only provides individuals a food based nutraceutical but also it is environment friendly (MMRA, 2009). By increasing the knowledge among potential customers especially urban population about the mushrooms benefits, mushroom industry will boom the business of interested growers and farmers and the main economic activity (Jones E. et al., 2007).
Though Malaysia has a rich fauna and vegetation, and around 3000 types of fungi has been identified (Jones E. et al., 2007), Mushroom Association of Malaysia (2008) statistics shows that Malaysia has imported around 21077 MT (worth RM86.44 million) and exported 4805MT (worth RM33.45 million). Based on this association data (2008), there are 300 mushroom farmers who are producing total of 24000 kg per day while mushroom demand is almost 50000 kg per day (MMRA, 2009).
Background
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source (Volk T. 2001). Many species of mushrooms seemingly appear overnight, growing or expanding rapidly but some grow very slowly. However, mushroom fruiting bodies are short-lived (Venturella, G., 2006, and Dodge SR., 2011). Having health-simulating properties, nutritious and delicious are the characters lead to increase production of cultivated mushrooms (Yamanaka, K., 1997). Lack of enough and appropriate information about harvest, packing temperature mushroom will lose its quality, therefore, production inaccessibility and inefficiency to market can increase the traders demand and rising imports of mushrooms. Also, contaminations like bacteria and fungi highly effect
Maryam Sohrabi
Mery.sohrabii@yahoo.com
2013
Introduction
Mushroom is one of the most suitable sources of high quality protein for all age groups and especially for vegetarians. Mushroom industry can be considered as a supreme practice to exploit agrarian residues to produce food, feed and fuel. This activity is not only provides individuals a food based nutraceutical but also it is environment friendly (MMRA, 2009). By increasing the knowledge among potential customers especially urban population about the mushrooms benefits, mushroom industry will boom the business of interested growers and farmers and the main economic activity (Jones E. et al., 2007).
Though Malaysia has a rich fauna and vegetation, and around 3000 types of fungi has been identified (Jones E. et al., 2007), Mushroom Association of Malaysia (2008) statistics shows that Malaysia has imported around 21077 MT (worth RM86.44 million) and exported 4805MT (worth RM33.45 million). Based on this association data (2008), there are 300 mushroom farmers who are producing total of 24000 kg per day while mushroom demand is almost 50000 kg per day (MMRA, 2009).
Background
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source (Volk T. 2001). Many species of mushrooms seemingly appear overnight, growing or expanding rapidly but some grow very slowly. However, mushroom fruiting bodies are short-lived (Venturella, G., 2006, and Dodge SR., 2011). Having health-simulating properties, nutritious and delicious are the characters lead to increase production of cultivated mushrooms (Yamanaka, K., 1997). Lack of enough and appropriate information about harvest, packing temperature mushroom will lose its quality, therefore, production inaccessibility and inefficiency to market can increase the traders demand and rising imports of mushrooms. Also, contaminations like bacteria and fungi highly effect
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