Research Study: “Cultivation on Different Varieties of Oyster Mushroom”

It was right after the 7. 2 magnitude earthquake (2013) in Bohol when the frontline agencies of agriculture sector conducted a massive training on oyster mushroom production to those who were greatly affected with the calamity. It was carried out in hopes of providing our farmers an alternative livelihood project which requires lesser inputs and manpower thus, giving them higher profits. Almost 7 years later, mushroom growers continue to multiply in numbers. They’ve recorded noticeable milestones and still endeavour to reach their full potential. To support our mushroom growers, the Office of the Provincial Agriculture in partnership with the Korea Program on International Agriculture (KOPIA), conducted a research study on Cultivation of Different Varieties of Oyster Mushroom. This study aims to find which variety of oyster mushroom has a good production output in terms of quantity. It was conducted in Brgy. Agape, Loboc last October 2019- January 2020 with Mr. Jonathan Quito as the project co-operator. Each variety has 250 fruiting bags and each fruiting bag weighs 800 grams. The varieties under study are as follows: T1 – White Oyster Mushroom (Pleurotus ostreatus) T2 – Pink Oyster Mushroom (Pleurotus djamor) T3 – Yellow Oyster Mushroom (Pleurotus citrinopileatus) T4 – Brown Oyster Mushroom (Pleurotus ostreatus) The study shows that T1 (White Oyster mushroom) got the highest yield which reached to 23000 grams or 23 kilograms while T2 (Pink Oyster Mushroom) got the lowest yield having only 7050 grams or 7.050 kilograms. Anchoring to the result of this study, we recommend to mushroom growers to use White Oyster Mushroom if what they are up to is Quantity. The figure below shows the detailed yield of each variety.