Volume No. 7 Issue No.: 4 Page No.: 1363-1368 April-June 2013

 

GREY OYSTER MUSHROOM FOR FOOD SECURITY VERSUS CO2 EMISSION

 

Sriburi Thavivongse* and Mattayom Buppachat

Chula Unisearch, Chulalongkorn University, Bangkok (THAILAND)

 

Received on : November 10, 2012

 

ABSTRACT

 

Food security is one of the national policies of every country in the world.  By looking at the highest nutrients food is one of the major goals.  Mushroom is one of the food production that easy to grow and very fast to get the products.  Grey Oyster Mushroom is becoming popular in under developed and developing countries especially in Thailand.  It is easy to grow with very high nutrients.  There are several types of growing materials and practices which by using          sawdust as growing materials is one of the most popular practices.  Since the products can be produced within 21 days, mycelia stage about 14 days and fruit body stage about 7 days.  Since growing Grey Oyster Mushroom is becoming popular it is interesting to assess the CO2 emission from the growing cycle.The research has tried to decrease the expenditures by replacing biochar in the growing materials which is sawdust.  The biochar can be made by agriculturists from biomass or agricultural wastes with very little cost.  The replaced biochar in this experiment are 10, 20 and 30% of the volume of growing materials.  It is shown that by replacing biochar about 20% can give highest production.  Size of the cap or fruit body of Grey Oyster Mushroom which gives the highest weight is attracting to the consumer.  CO2 emission is measured by using soda lime with conventional practices.  It is shown that by not replacing biochar, CO2 is 477.66 g      C m-2d-1.  In case of replacing biochar 10, 20 and 30% in volume of growing materials the CO2 emission is 594.24, 747.87 and 555.58 g C m-2d-1 respectively.  From the research, it is shown that by replacing biochar in the growing materials can increase the agricultural production but the CO2 might increase according to the size of the fresh products.

 

Keywords : Mushroom production, Soda lime, Biochar, Sawdust, CO2 emission

 

 

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