Evaluation of Oyster Mushroom Production Using Water Hyacinth Biomass Supplemented with Agricultural Wastes
- Author: mycolabadmin
- 2022-03-15
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Summary
This research explored using water hyacinth, an invasive aquatic weed, as a growing medium for oyster mushrooms. The study found that water hyacinth can effectively replace more expensive traditional materials while helping control this problematic plant. Impact on everyday life:
– Provides a cost-effective way to grow nutritious mushrooms
– Helps control invasive water weeds in lakes and waterways
– Offers a sustainable solution for agricultural waste management
– Creates economic opportunities for local farmers and communities
– Demonstrates an environmentally friendly approach to pest control
Background
Oyster mushroom cultivation faces challenges with substrate costs, as commonly used substrates like wheat and teff straw are expensive and in demand for other purposes. Water hyacinth, a troublesome aquatic weed threatening freshwater lakes, could potentially serve as an alternative low-cost substrate while helping control this invasive species.
Objective
This study aimed to evaluate the potential use of water hyacinth biomass for oyster mushroom production, both alone and supplemented with wheat and teff straw, to assess its viability as an alternative substrate while providing environmental benefits through weed control.
Results
Water hyacinth biomass alone or supplemented with wheat or teff straw showed promising performance for oyster mushroom cultivation. The highest economic return was obtained from 100% water hyacinth treatment. While development times were slightly longer with water hyacinth, yields and biological efficiency were acceptable, particularly when supplemented with 25% wheat straw.
Conclusion
Water hyacinth biomass proves to be a viable alternative substrate for oyster mushroom cultivation, offering comparable performance to traditional substrates while providing economic and environmental benefits through reduced costs and aquatic weed control.
- Published in:International Journal of Food Science,
- Study Type:Experimental Study,
- Source: 10.1155/2022/9289043