Mushrooms provide a wide range of nutritional benefits and are environmentally friendly crops. However, mushroom production remains largely untapped. This innovation proposes to diversify and increase the production of mushrooms. Mushrooms grow rapidly and yield high returns. Growing houses can be very simply made at low cost, using low tech methods, on small plots of land. The substrate to grow mushrooms can be made of waste material. For instance, oyster mushrooms can grow on cottonseed hulls, cocoa hulls, banana leaves, spend grains, coffee waste or straw. Shiitake mushrooms grow well on...
Mushrooms provide a wide range of nutritional benefits and are environmentally friendly crops. However, mushroom production remains largely untapped. This innovation proposes to diversify and increase the production of mushrooms. Mushrooms grow rapidly and yield high returns. Growing houses can be very simply made at low cost, using low tech methods, on small plots of land. The substrate to grow mushrooms can be made of waste material. For instance, oyster mushrooms can grow on cottonseed hulls, cocoa hulls, banana leaves, spend grains, coffee waste or straw. Shiitake mushrooms grow well on many different woods and forest waste materials. Once the mushroom harvest is over, the spent mushroom substrate has all the nutrients, protein, and medicinal compounds found in the mushrooms themselves. It can be used as compost for other plant or vegetable crops.
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To migrate traditional food crop farmers from dependence on unhealthy inorganic fertilizers to massive utilization of Scratop organic fertilizers with sustainability and safe food crop production as a driving force, powered by a structured Biowaste collection system that reduces carbon footprint by 37.5% in 2030.
For 2030, the major positive impact of this solution is to improve the population’s poor diet in rural areas in Bangladesh. This innovation can help with a decrease in malnutrition and help with preventing mycotoxins.
Urban mushroom farming provides access to abandoned spaces and to local agro waste streams. An actionable model for a circular economy is developed, utilizing the full mushroom for food and non-consumption applications to improve nutrient gaps and reduce waste.