Market SafarInterviewee: White Oyster Mushrooms

A Survey on the Harvest Methods and Post-Harvest Practices of Small-Scale Mushroom Growers and
Processors of Pleurotus ostreatus – florida

I. Objectives and Rationale of the Exercise

The main objectives of this exercise were to evaluate the preparatory and harvesting
methods of small-scale mushrooms growers, assess their post-harvest practices during storage and
processing through understanding Good Manufacturing Practices (GMP), and analyze various
aspects (e.g. hygiene, location, etc.) that make up a small-scale mushroom business.

II. Introduction
The mushroom business has been present in the Philippines for a long time, yet it was seen
that the mushroom industry, starting 1995, was not taken seriously and was put in a relatively bad
condition (Chang et al. 2014). Although mushroom growing can be handled in a small area, it needs
time and effort to execute properly. Mushrooms were also seen to be not as popular in the
Philippines, yielding to only 355 metric tons on production volume back in 2009 (Chang et al.
2014). The mushrooms usually consumed by the Filipino people are often imported from
neighboring countries like China, Japan, and Malaysia (Chang et al. 2014). However, due to shift
of preference of consumers to a “healthier and more organic” diet, the popularity and demand for
mushroom chips increased. This became the primary reason as to why mushroom growers and
processors rapidly increased by number.
The first area visited was found in the residential home of Joey Revita at Barangay 186,
Caloocan City, Metro Manila. Joey Revita had started his mushroom business, growing mushrooms
and producing mushroom chips, back in March 2016 in order to generate income and sustain the
family. Out of all businesses he had chosen, growing white oyster mushrooms became his top
choice as it was manageable. The business was deemed to be manageable as he acknowledged the
fact that it takes time, however garnering much more experience would make the entire process
more innate. It also took up a very small space in his backyard, setup with an improvised framework
with jute sack and mosquito nets. He handles his business alone along with minimal help from his
wife, his eldest child, and a PWD staff he hired from Baguio. Mr. Revita supervises the production
of fruiting bags by his lone staff member, and at the same time, he hand-picks the mushrooms daily.
His wife and his eldest child, on the otherhand, are involved in the processing of freshly picked
oyster mushrooms to mushroom chips. Mr. Revita sets a daily goal of about 30 kg of white oyster
mushrooms daily – this however, requires him to purchase other mushrooms from various growers
in order to reach his daily quota. He currently supplies around 10 kg of mushroom chicharon to
Vegan Grocer weekly, providing two types of mushroom chicharon: Class A, only the mushroom
top is processed, and Mushroom Bits, where the stem and cap of the mushroom are cut into small
pieces.
The second area visited was the residential home of Rio Angelo Gomez in San Pedro,
Bustos, Bulacan. Rio Gomez started his business in the cultivation of mushrooms sometime around
2016. He discovered mushroom farming around the same time he started his itikan business. The
facility he is currently using as his mushroom farm has a long history. It used to be a candy factor,
then it became a duck farm, an itikan, after awhile. However, due to undisclosed reasons, the sudden
change from the former businesses to the mushroom business was unclear. Mr. Gomez, along with
two to three (2 – 3) workers, focus more on the growing fresh white oyster mushrooms and
producing fruting bags. His business also covers selling various mushroom supplies such as the
polypropylene bag for fruiting bags, mushroom spawns, and ready to use fruiting bags. In fact, he
supplies around 1000 kg of fresh white oyster mushrooms to Carla Pavia in her business, Pavia’s
Chicharon Mushroom. Mr. Gomez had stopped processing as Bustos, Bulacan is known to be the
Mushroom Chicharon Village. The demand for fresh mushrooms are too high meanwhile the
supply for such is too low. The high amount of mushroom chicharon processors would lead to more
competitors, deeming to be less economical and profitable for Mr. Gomez.
The last area visited was the mushroom farm, growing area and fruiting bag production
area, of Don Philip in Tambubong, San Rafael, Bulacan. Don Philip started in the industry years
back, around 15 years of experience, before being referred to a Korean importer of mushrooms
back in May 2017. Don Philip handles various seminars which demonstrate the proper preparation
of substrate for fruiting bags, proper inoculation of mushroom spawns, and proper harvesting
techniques of fresh mushrooms. He handles around eight (8) workers which live relatively near the
farm. Don Philip also cultivates Ganoderma lucidum, a mushroom which is well-known for its
medicinal benefits. Don Philip, like Mr. Gomez, focuses on fresh mushroom production. He had
constructed his farm with low-cost materials, such as bamboo and second-hand tarpaulins, in order
to inspire other aspiring mushroom growers.
III. Methods
The Raw Food Material
Often Pleurotus ostreatus var. florida, commonly known as the white oyster mushroom, is
used in the production of mushroom chips due to the desirable qualitative characteristics – its
overall general appearance and its nutritive content. White oyster mushrooms are also more
economical and convenient to grow in the Philippines as it utilizes plant waste materials such as
rice husk, coco lumber, and more (JMP Mushrooms 2016). Mushrooms, in general, have three
modes of living: saphrophytes, symbionts, and parasites (Oei and Nieuwenhuijzen 2005).
Symbionts are fungi that live together with a mutual beneficial relationship with the organism they
live off from, while parasites live off from the host without giving anything beneficial in return
(Oei and Nieuwenhuijzen 2005). Oyster mushrooms are considered to be saphrophytes, naturally
being able to live off of decomposing organic matter (Oei and Nieuwenhuijzen 2005). With the
presence of lingo-cellulosic materials, oyster mushrooms can proliferate on their own, thus the
presence of rice husk, sawdust, and coco lumber shavings.
White oyster mushrooms are deemed to be mature enough when the mushroom caps start
to turn up. Non-mature stage oyster mushrooms would usually have their caps turned down, as seen
in Figure 1. In comparison to Figure 2, the difference of their caps is evident. Mushroom growers
primarily use this as an indication of the full maturation of the white oyster mushrooms. However,
if an extended shelf-life is a foreseen objective, mushroom growers would harvest at any stage
before full maturation.

Figure 1. Non-Mature Oyster Mushrooms Figure 2. Mature Oyster Mushrooms

Fully matured white oyster mushrooms would have around 86-89% moisture content,
deeming the remaining percentage to be of dry matter. In the 14-11% of the dry matter, the
mushrooms have various amounts of compounds as seen in Table 1 (Salami et al. 2017). Such
contents may be associated with the type of subtrate they were exposed to. It is also dependent on
the type of lignocellulosic material used in the substrate.

Table 1. Proximate Analysis of Fresh White Oyster Mushroom (Salami et al. 2017)
Compound Amount
Protein 26.28 – 29.91%
Moisture 86.90 – 89.60%
Fiber 19.64 – 22.82%
Fat 0.48 – 0.91%
Carbohydrates 31.37 – 38.17%
Ash 5.18 – 6.39%
Calcium 342 – 410 mg/100g
Phosphorus 1009 – 1133 mg/100g
Iron 17 – 21 mg/100g
Potassium 2088 – 2281/100g

Operational Framework
The following process was followed in order to achieve the expected objectives of the
market survey.

Table 2. Operational Framework of the Market Survey of White Oyster Mushrooms.

Objectives
Evaluate preparatory
and harvesting
methods of small-scale
mushroom businesses
Operation Used Description
Development of The development of survey tools started
Survey Tool with the canvas and selection of mushroom
businesses. Small-scale mushrooms became
the main target as this may help in the
improvement of their practices. Through such,
it was decided that a checklist was to be used
to compare against the standards.
Development of The checklist which is developed is
Checklist based on various standards such as the
Philippine National Standards (PNS/FDA),
Codex Alimentarium, and the United States
 Department of Agriculture (USDA). The
developed checklist is found in Appendix D.
Preparation of Survey questions were listed down in
Survey Questions order to have a pool of questions to ask the
interviewee. Such questions would be highly
related to the development of the survey tool
and the checklist. The list of survey questions
is listed in Appendix E.
Assess harvest Conduct of Survey The survey was conducted in three
practices during locations: 1) Barangay 186, Caloocan City, 2)
storage and processing San Pedro, Bustos, Bulacan, and 3)
through understanding Tambubong, San Rafael, Bulacan. The hosts
Good Manufacturing were interviewed accordingly, and the
Practices (GMP) checklist was completed during the interview.
Analyze various Review of Checklist The checklist was reviewed in order to
aspects (e.g. hygiene, fully assess and analyze the practices in the
location, etc.) that small-scale business. Through judgement and
make up a small-scale total number of yes’s, the final verdict was
mushroom business decided.
Presentation The presentation is done through the
creation of powerpoint slides and formal
written paper. This helps collate various
opinions and understanding of the market
survey.

Fresh Mushroom Process: Preparatory to Processing

In harvesting and handling fresh white oyster mushrooms, a general flow of fruiting bag
preparation and harvesting of mushrooms is followed. Fruiting bags are needed to be prepared
months before actual harvest in order to assure that the mushrooms are of desirable quality. Below
is the general flow of the production of fresh white oyster mushrooms.
Pleurotus ostreatus var. florida are grown from fruiting bags which contain a 21-day
fermented substrate of 78:20:1:1 ratio of kusot: darak: apog: molasses (sawdust: rice husk: lime:
molasses). The kusot and darak serve as the main source of lignocellulosic fibers for the mushroom
to live off from. Apog, on the otherhand, helps in the elimination of other contaminants and
microorganisms that may be competing with the mushroom. Apog is used to cause violent change
in pH, a sudden spike to pH 12-13, thus rapidly exposing other spores in the microorganism
(Barefoot Foods 2016). After fermentation, the substrates are packed in polypropylene bags with a
PVC cap before being steamed for eight (8) hours and cooled for two (2) days. The steaming of the
fruiting bags allows further sterilization of the substrates and the hours utilized ensures that the heat
reaches the middle of the bag (Barefoot Foods 2016). After cooling, the mushroom spawns are
inoculated then placed in an incubation area for about 45 days at 20 - 30℃ (Oei and van
Nieuwenhuijzen 2005). Around the 48th to 50th day, the mushrooms are ready for harvest (JMP
Mushrooms 2016).

Figure 3. Preparation of Substrate and Fruiting Bag

Figure 4. Cooling of Fruiting Bags after Eight Hours of Steaming

Figure 5. Incubation of Fruiting Bags for 45 days

 Figure 6. Hanging of Incubated Fruiting Bags after 45 days

Fresh mushrooms that are delivered to the customers rarely occur as most customers prefer
to visit the farm and observe the picking process. Some, however prefer their mushrooms to be
packed in ice chests in order to prevent further exposure from environmental factors. Mushrooms
are known to have no cuticle, thus no additional protection from the outside world. However, it is
worth noting that there are no hygiene and sanitation protocols strictly implied in all three locations.
Other mushrooms that are freshly harvested are put on trays and weaved baskets before transport
through the hosts’ private vehicle.
Processing of mushrooms into mushrooms chicharon, as mentioned, often occur
immediately after harvestation. This process avoids further degradation of the white oyster
mushrooms, making them relatively easier to handle. Mushrooms cooked for mushroom chicharon
ay tossed in a combination of flour, salt, and pepper before being deep fried in a batch of vegetable
oil. In accordance to the process of Mr. Revita (Appendix B), vegetable oil is only used once before
he sells it to his neighbors. Processed mushroom chicharon are packed in standard stand-up pouches
bought from Divisoria. After the mushroom chicharon have been packed in their pouches, Mr.
Revita packs them in cardboard boxes and stapped on to his motorcycle for faster and more efficient
delivery.

IV. Discussion
In general, in terms of hygiene and sanitation, all workers and hosts were fully aware of
their personal hygiene. However, there are no protocols for such that is applied in the business.
Some areas lack handwashing facilities and require no personal protective equipment when it
comes to handling fresh mushrooms. The mature mushrooms are generally hand-picked with bare
hands before putting into baskets and trays. However, in Don Philip’s farm, he requires
 handwashing and alcohol before entering the growing area. Despite such, members still use outfits
and footwear that were used outside the growing area. This introduces possible risk of
contamination of the fresh produce, thus defeating the purpose of the sterilization of the fruiting
bags. Mr. Revita’s area, however, utilizes an inoculation desk for mushrooms, which he sanitizes
with 10% chlorox solution before usage.
The growing areas were also found to be similar to each other – having some sort of sack
material that helps in containing the moisture. It was noticeable, though, that Mr. Revita’s growing
area had inefficient entrance and exit as it does not fully protect the entrance from pests. Mr. Gomez
and Don Philip’s area was different – it was more assured that the entrance of pests is prevented.
The general handling of hand-picked mushrooms was relatively acceptable, considering that the
farms are of small-scale production only. The basins and baskets used were cleaned and dried
before usage and was always placed on the table to avoid contact with the soil.

V. Summary and Recommendations

Through the market survey conducted, it is evident that there are areas which need vast
improvement. Protocols and standards for small-scale businesses in handling and producing
mushrooms should be established and imposed in order to avoid food safety issues. Hygiene and
sanitation protocols should be applied strictly, and handwashing facilities should be readily
available for the workers. Use of gloves should also be done during the harvest of mushrooms to
avoid further contamination. Other methods of handling fresh oyster mushrooms can also be
applied – instead of using solely trays and baskets for holders of mushrooms, paper bags and moist
cloth bags in order to extend their shelf life and retain their qualitative characteristics.
VI. References
Barefoot Foods. 2016. Growing Mushrooms: Sterilizing with Hydrated Lime. Clearwater (MD); [cited 06
Sept 2018]. Available from https://barefoot-foods.com/2017/01/09/growing-myshrooms-
sterilizing-with-hydrated-lime/
Chang HY, Jeon SW, Cosadio AL, Icalina CL, Panganiban R, Song Y. 2014. Status and Prospect of
Mushroom Industry in the Philippines. JPAIR Multidiscip Res. 16 (1): March.
JMP Mushrooms. 2016. About Mushrooms. [internet]. Caloocan City (NCR); [cited 05 Sept 2018].
Available from http://www.jmpmushroom.com/p/a.html
Salami AO, Banole FA, Salako YA. 2017. Nutrient and Mineral Content of Oyster Mushroom (Pleurotus
florida) Grown on Selected Lignocellulosic Substrates. J of Adv in Bio & Biotech. 15 (1): 1 – 7.
Oei P, van Nieuwenhuijzen B. 2005. Small-scale mushroom cultivation: oyster, shiitake, and wood ear
mushrooms. 1st ed. Wageningen (NL): Agromisa Foundation and CTA 87 p.
Appendix
A. Transcript of Interview with Don Philip
Fruiting Bag Preparation Area
INTERVIEWEE: Ano ba yung title ng ano niyo?
QUESTIONER: Class requirement po kasi siya tungkol sa post handling po ng mushroom
INTERVIEWEE: Mushroom talaga?
QUESTIONER: Opo
INTERVIEWEE: Post-handling… Production or sa Processing?
QUESTIONER: Production lang po
QUESTIONER: Pero nagpoprocess din po ba kayo?
INTERVIEWEE: Sa ngayon hindi pa. Sa [August] 25, 26 meron kaming seminar, mushroom
production and processing
[unintelligible noises]
INTERVIEWEE: ‘Yan ang fruiting* bag, ‘yan ang substrate, tapos dito niluluto ‘yan, ini-steam
QUESTIONER: Diretso po ba yang nakaplastic lang?
INTERVIEWEE: Oo ‘yan, ‘yang ganyan
[unintelligible noises]
INTERVIEWEE: Ini-steam ‘yan, 8-10 hours
QUESTIONER: ‘Di ba po kailangan mo munang...after mo po siya i-steam, ipapastay mo siya for
21 days?
INTERVIEWEE: Ah dito yon [points to substrate, referring to 21 days (fermenting)], deretso na
‘yan. Pagkatapos diyan, lalagyan na ng binhi.
QUESTIONER: Dito rin po ba kung san niyo siya pinapa-grow, or dun po kayo sa kabila?
INTERVIEWEE: Dun sa kabila. Dito production, doon yung sa growing.
QUESTIONER: Ano po yung kasama sa substrate?
INTERVIEWEE: Lime, tapos molasses tsaka darak (rice husk)
QUESTIONER: May brown sugar po ba?
INTERVIEWEE: Molasses. Pwede din brown sugar, pero mas mura yung molasses
QUESTIONER: Pero ano po yung, may sinasabi po kasi samin before na pusot daw po. Ano po
yun?
INTERVIEWEE: Kusot.
QUESTIONER: Ay bale pano po kayo nagsimula sa mushroom business?
INTERVIEWEE: Paanong nagsimula?
QUESTIONER: Opo. Bakit niyo po naisipan na ito po yung gawin niyo?
INTERVIEWEE: Ah, may nakausap kasi akong British, may kausap silang Korean, mag-iimport
sila ng mushroom, so ni-refer sa akin, so sige sabi ko kaya ko yan dati pa namang
handle ‘yan. More than 15 years ago nagventure na kami diyan, pero maliit. Uhm
nung binata pa ako, kasi magsasaka lang kami eh, family ng magsasaka so na-
ano ko dun sa BPI na meron silang mushroom production, merong binhi, so
nagtry ako. Ang problema non, years back walang market na kamukha ngayon.
Noon pangkain kain lang. Yun kaya ako nagventure dito [ulit] dahil dun sa
inquiry ng import.
QUESTIONER: Matagal na no?
INTERVIEWEE: Last year lang yung ano, siguro May, yung inquiry. Pero yung [initial] venture ko
diyan, last ano 15 years ago.
QUESTIONER: Bale anong varieties po ng mushroom?
INTERVIEWEE: Sa amin ano, Florida white na oyster.
QUESTIONER: Isang variety lang po yung tinatanim niyo?
INTERVIEWEE: Isa lang kasi ‘yon yung magandang variety for ano… chicharon processing.
QUESTIONER: Bale hanggang saan po kayo nagdidistribute or nagsusupply ng mushroom niyo?
INTERVIEWEE: Sa ngayon dito lang, sa Bustos.
QUESTIONER: Outside bulacan po wala po ba kayo?
INTERVIEWEE: Hindi viable. Tsaka nandito na yung market talaga, nag-i-import pa nga yung
mga taga-dito, sa ibang probinsya. Nueva Ecija, Pampanga, Cavite, dito pa
dinadala.
QUESTIONER: Kasi may pinuntahan po kami kanina, si Sir Rio. Andun po kami kanina.
INTERVIEWEE: Gandang lalaki din nun.
QUESTIONER: [laughs] Pati po yung pinsan niya, nagtatabi-tabi sila.
INTERVIEWEE: Basta dun sa lugar na ‘yon, ano siya eh, ano na, chicharon village na.
QUESTIONER: Bale hiwalay po yung sa growing area niyo po?
INTERVIEWEE: Oo.
QUESTIONER: Paano niyo po to tinatrasfer dun, kunwari tapos na po siya dito?
INTERVIEWEE: ‘Yan, kartilaya palang. Gagawa pa ako ng pushcart. Minsan yung school bus ang
ginagamit ko.
QUESTIONER: Uhm coco lumber po ba yan?
INTERVIEWEE: Hindi, hardwood yan.
QUESTIONER: Saan niyo po kinukuha yung hardwood?
INTERVIEWEE: Dito lang around ano lang.
QUESTIONER: Ito pong isang fruiting bag po, how much po niyo yan if ever, binibenta niyo po
ba?
INTERVIEWEE: Hm-hm. Madaming bumibili niyan.
QUESTIONER: Mga how much po?
INTERVIEWEE: 25 [pesos per bag] lang yan sa amin.
QUESTIONER: Ilan po Sir ang workers niyo po?
INTERVIEWEE: Minsan umaabot sila ng walo, pero yan yung regular [workers on site]
QUESTIONER: May possibility ba po na makita namin yung growing area or restricted po?
INTERVIEWEE: Kung irerequest niyo [laughs]. Okay lang. Paano niyo nalaman yung ano…?
QUESTIONER: Ah nagsearch po ako ng mushroom farm sa google tapos isa-isa ko pong
tinawagn yung mga andun. Tumawag din po ako sa BottomsUp tsaka Balai
Kabute, pero yung BottomsUp* po hindi nagreply tapos yung Balai Kabute ayaw
po.
INTERVIEWEE: Maselan yung Balai Kabute, di ko nga pinapansin yon eh. Suplado yun eh.
QUESTIONER: Parang confidential.
INTERVIEWEE: Madamot lang talaga.
[unintelligible noises]
QUESTIONER: Sa kabila na po?
INTERVIEWEE: Oo sige.
[walking to growing area]
INTERVIEWEE: Akala ko professor yung mga kausap ko.
QUESTIONER: Dito rin po ba kayo nakatira sa area?
INTERVIEWEE: Oo.
QUESTIONER: Marami na rin ba pong pumupunta sa inyo or more on seminar?
INTERVIEWEE: Seminar.
QUESTIONER: Regularly po ba kayong nagpapaseminar?
INTERVIEWEE: Oo monthly yon.
[unintelligible noises]

Growing Area
INTERVIEWEE: Konti pa lang ‘to. Eto 7 months, patapos na.
QUESTIONER: Bale ilan po yung harvest niyo dito?
INTERVIEWEE: Diyan kanina anim na kilo.
[unintelligible noises]
QUESTIONER: Uhm yung plastic po na ginagamit niyo po, san niyo po kinukuha?
INTERVIEWEE: Kay Rio. Ano siya supplier siya ng mga supplies ng mushrooms.
QUESTIONER: Tapos sa inyo na lang po yung pinapack na ano?
INTERVIEWEE: Oo.
QUESTIONER: Mga kelan niyo po pinapalitan yung mga bags?
INTERVIEWEE: Kapag ganitong stage na, mga 7 months. Actually ang ano lang namin hanggang
4 months lang, pero maganda kasi yung fruiting bag namin kaya umaabot na 7
months.
QUESTIONER: May mini-maintain po ba kayong temperature?
INTERVIEWEE: Uh ito kahit tag-araw ganito ang temperature.
QUESTIONER: Ano pong material?
INTERVIEWEE: Ano lang yan tarpulin na second hand, yung mga billboard. Tapos ito insulation.
Tapos ito purposely ginawa ko na low cost, mga kawayan ba. Para yung ordinary
farmers kaya nilang gumawa. Kasi yung mga modern na ano, mga bakal yan.
QUESTIONER: Kunwari po may damaged na mushroom, paano niyo po hinihiwalay.
INTERVIEWEE: Pinapatuyo lang namin. Minsan tinatapon lang sa mga halaman.
QUESTIONER: Doon po sa dalawa kasi naming napuntahan, meron sila nung equipment kung
saan sila nagtatanim.
INTERVIEWEE: Equipment?
QUESTIONER: Parang yung box po.
INTERVIEWEE: Ah yung paggawa ng binhi, yung parang salamin? Hindi ako gumagawa nung
binhi. Yung *trainor ko ang taga-gawa ko ng binhi. So taga-Caloocan ‘yon.
Binibenta lang namin sa kanila. Masyado pa kasinh, kung ako gagawa nung
binhi, masyadong matrabaho.
QUESTIONER: Bale ano po to?
INTERVIEWEE: Bale yan yung pandilig.
QUESTIONER: Ah sprayer po ‘to?
QUESTIONER: Kada kelan po kayo nagspispray?
INTERVIEWEE: Pagka-tag-araw para mamaintain ko yung ganito kalamig, mga 4-6 times a day:
early morning, 9, 12, 2, 4.
INTERVIEWEE: ‘Yung incubation ganito yong itsura non
QUESTIONER: Incubation po after ng pagsteam?
INTERVIEWEE: Oo, pagkatapos ng steaming.
QUESTIONER: Yung nakita po namin pag pumuti na…
INTERVIEWEE: Pag pumuti na, isasabit na yan. Pag dumating na sa ganito, tawag dun “fully
ramified”.
QUESTIONER: Ah ganito po yung paggapang niya?
INTERVIEWEE: Ah ibang variety yan. ‘Yan yung Ganoderma.
QUESTIONER: Ah sabi po kasi ni Sir Rio kanina nag-aano rin po kayo ng Ganoderma.
QUESTIONER: Bale ilang varieties po?
INTERVIEWEE: Ito lang dalawa. Bale ngayon lang ako nag-ano ng Ganoderma.
QUESTIONER: Mas cool dito sa loob kesa sa labas. (referring to incubation room and
hanging/growing area)
INTERVIEWEE: Eh sa ngayon medyo mainit pa yan kasi di na kami nagdidilig ng sako. Eh yung
sako minimaintain yan palagi na basa. So mas mapapalamig pa to kung basa
‘yan.
QUESTIONER: Ay opo.
QUESTIONER: Ah kunwari bago po kayo magproduction, meron ba po kayong parang sinusunod
na dapat maghugas ng kamay?
INTERVIEWEE: Ah oo. Ayan katulad nito, pagpasok dapat magspray na...sa paa, eh ano na kami,
sanay na kami dito...Di kami masyadong ano sa visitors, pero yung mga workers
ko, lahat yan. [referring to the fact that they are not strict with the visitors with
doing personal hygiene but is strict when it comes to the workers.] Doon naman
di naman masyadong maselan [referring to fruiting prep area], dito lang. Kasi
pagdating dito, dito na yong ano, dapat wala nang mahalo.
QUESTIONER: Wala naman pong, kunwari, nakakapasok na stray animals?
INTERVIEWEE: Ah hindi, hindi makakapasok. Nakasarado yan palagi. Tsaka dito kahit yung
insekto di makakapasok. Pero wala akong bakod dito sa building wala. Bale Food
Technology ba…?
QUESTIONER: Opo, Food Technology po kami.
INTERVIEWEE: Ano yan gagawa kayo ng write-up tungkol sa mushroom?
QUESTIONER: Opo, more on yung parang dapat po kasi isa lang yung pupuntahan namin, kaso
naisip po namin na baka iba-iba yung, kunwari yung sa facilities or area po.
INTERVIEWEE: Sa facilities, mas marami na magkakaiba. Pero ang standard ganito. Kasi yung
iba dating pigery, dating pugo-an, hindi appropriate yun. Unless talagang i-
renovate yon. Pero yung iba, nanghihinayang. Halimbawa, babuyan, tapos may
 mga pader pader yon. Ako basta pinapunta ako, para magpapa-ano ng opinion
ko, sabihin ko ay gibain mo na yan. Sa una ay okay sige, pag talagang ano,
magbabago na isip non. Bago matapos ang araw, iba na ang desisyon, di na nila
titibagin. Pero pag yung mga nagtry na, meron na silang, makikita na nila yung
problema. Nung last March, meron ako ditong mga visitors, na may ano din, may
mushroom farm din, babuyan yung ginamit nila, yung ano eh bodega ng palay
dati, so nakita ko yung condition nila, ito kako kulang to sa hangin, kasi dapat
yung hangin maglalaro eh. Kaya sa ibaba, papasok yung hangin, tapos sa taas
lalabas, ganun talagang ano.

B. Transcript of Interview with Sir Joey Revita

INTERVIEWEE: For 8 hours, steam mo muna siya for 8 hours. Then after that, [uhh] palalamigin
and the tataniman na siya dito. Dito ko na siya tinataniman.
QUESTIONER: Bale paano po nyo – ‘yong bagging po yun pong mga plastic po na nasa labas
tapos dito po ilalagay for 8 hours po
INTERVIEWEE: Oo. Di’yan na naming tinataniman. Kaso ngayon, wala akong available na
spawns.
QUESTIONER: Bale saan nyo po nakukuha ‘yong mga spawns?
INTERVIEWEE: [Ah], ginagawa ko lang.
QUESTIONER: [Aah], kayo lang po rin pala ‘yong gumagawa
INTERVIEWEE: Bale kukuha ka ng tissue culture coming from the mushroom tapos pagagapangin
nyo sa grain spawn. May ginagamit kami na sorghum seeds. Tapos dito siya
papagapangin, and then pag gumapang na siya doon, doon na siya mismo
itatanim doon sa fruiting bag. Pag gumapang na, pumuti na ‘yong fruiting bag
ilalagay siya dito tayo sa loob [referring to incubation area]. Pasok. Eto bagong
pasok lang to, mga 2 weeks pa lang ‘yan. Eto mga 3 months nga [referring to
various fruiting bags].
QUESTIONER: Anong klaseng mushrooms po ulit gamit nyo?
INTERVIEWEE: White oyster mushroom na Pleurotus florida
QUESTIONER: May iba pa ba po kayong ginagamit?
INTERVIEWEE: ‘Yan lang variety ko kasi ‘yan ‘yong ginagamit naming for mushroom chicharon.
QUESTIONER: Okay lang ba po na magpicture kami?
INTERVIEWEE: Oo! Sige sige, walang problema!
QUESTIONER: Pagkaeto po [referring to mushroom] hinaharvest na po?
INTERVIEWEE: Bale bukas, lalaki pa ‘yan, uunat pa kasi ‘yan e.
QUESTIONER: Gano katagal po ‘yong shelf life nito [referring to fruiting bags]?

INTERVIEWEE: Aabot ng six (6) months ‘yan pero hanggang four (4) months lang dispose na
kaagad tapos panibagong bacth na. Pag umabot ng six (6) months, tumatagal na
‘yong paglabas ng kabute. So ang fixed shelf life niya talaga ay hanggang four (4)
months
QUESTIONER: Kunyari na harvest nyo na po yung mushrooms, kayo na rin ba po ‘yong
gumagawa ng chicharron?
INTERVIEWEE: Oo kami na nagprocess. Pagkaharvest, hindi na huhugasan, malinis naman na
dito. Kasi kung hinugasan pa, dadagdag pa ‘yong water content niya. Nasa 80%
water na kasi to. Pagkaharvest, iluluto kaagad. Kami na nag-poprocess. From
farm to cook na siya.
QUESTIONER: Kelan nyo nga po pala sinimulan ‘yong business na ito?
INTERVIEWEE: Bale more than 2 years na ako. 2016 ng March nagstart na ako.
QUESTIONER: Bakit ito po ‘yong naisipan nyo na business sa lahat ng pupwede maging negosyo
po?
INTERVIEWEE: Nung una, ito kasi. Small space lang, tapos daily may harvest ka. Tapos pag
naprocess mo na, mas malaki ang kita. Hindi mo na kailangan mag-employ.
Magkakaroon ka na ng business sa maliit na space. Dito kumikita na kami ng
sapat para sa pang-araw-araw. Tapos mabibili mo rin ‘yong mga gusto mong
gamit.
QUESTIONER: Ilan po workers ninyo? Kayo lang po?
INTERVIEWEE: Oo pero meron akong isa na taga-Baguio. PWD siya. Bale ako na nag-aalaga
dito, tapos yug nagluluto naman ay ‘yong wife at panganay ko. Sa market ako
rin.
QUESTIONER: Bale saan po nakakarating products ninyo?
INTERVIEWEE: Marami na! May mga balikbayan na bumibili mula sa akin. Pero ang target
naming ay BGC, Eastwood, at mga yayamanin na target market
QUESTIONER: Bale processed na po ito diba?
INTERVIEWEE: Oo.
QUESTIONER: May bumibili pa ba po ng fresh sa inyo?
INTERVIEWEE: Oo, pero hindi na kami nagbebenta ng fresh, mas maganda kung processed na.
Mas malaki kasi kita. Minsan bumibili rin kami sa ibang growers pandagdag sa
output naming daily. Kailangan kasi namin ng 30kg daily
QUESTIONER: ‘Yong mga plastic at materyales po, saan po kayo bumibili?
INTERVIEWEE: Kami sa divisorial. Plastic lang siya tas may mga taga-lagay ng substrate atbp.
‘Yon nga, ‘yong PWD madalang ang gumagawa ng fruiting bags.
QUESTIONER: Okay lang ba po na makita naming ‘yong sa processing ninyo po?
INTERVIEWEE: Ay, oo! Sige lang.
QUESTIONER: ‘Yong desk nyo po, saan nyo po nakuha? [referring to mushroom inoculation
desk]
INTERVIEWEE: Ah pinagawa ko lang ‘yan sa karpintero
QUESTIONER: Bakit po may mga butas dito? Para saan po?
INTERVIEWEE: [Ah], pasukan ng kamay para maminimize ang contamination.
QUESTIONER: May uniform po kayo? Gloves? Hair net? Masks?
INTERVIEWEE: Wala pero naghuhugas kami ng kamay at nag-aalcohol. Bale sterilized naman
‘yan. Pinupunasan ko ng chlorox. ‘Yong kulambo dito, kailangan hanggang taas
para ‘yong mga insekto at ibang peste hindi nakakapasok. Eto naman jute sack
din. ‘Yan kasi didiligan para ‘yong moisture sa loob ng incubation constant.
Kailangan kasi mamaintain ‘yong moisture at temperature na 18 – 24℃.
QUESTIONER: Kada kelan po kayo nagdidilig?
INTERVIEWEE: Ngayon na tag-ulan, hindi gaano. So ‘yong spray ko lang, sa loob. Mahangin, so
kung hindi ko sprinay sa loob, nagddry. Kung nagdry, hindi mamaintain ang
moisture sa fruiting bag. Patikim ko lang ‘to. Ito chicharron.
QUESTIONER: Salamat po! Picturan lang po namin. [laughs] Pang-inggit lang po naming sa mga
kaklase naming [laughs]. Bale magkano po ‘yong price nyo sa ganito?
INTERVIEWEE: ‘Yong ganyan, 150/100 g. Isang pouch.
QUESTIONER: May available ba po kayo? [laughs]
INTERVIEWEE: May available ba tayo? Ay wala no?
QUESTIONER: Ang sarap po kasi! [laughs]
INTERVIEWEE: Kasi may iba pa kaming mga orders na kailangang gawin, hindi pa naming
natatarget. Backlag nga kami kasi ilang araw nang laging umuulan. Di kami
makapunta sa mga farm. Lalo na dito sa Bulacan, laging bahala.
QUESTIONER: Mamaya po kasi pupunta rin po kami ng Bulacan. Kay Don Philip po at kay Sir
Rio po.
INTERVIEWEE: [Ahh]. Sa may San Rafael at Bustos?
QUESTIONER: Pinupuntahan nyo rin ba po siya?
INTERVIEWEE: Hindi kasi iba rin mga process nila. Si Rio, nagbebenta ng fruiting bag. Si Don
Philip, nagpapaseminar at nagpapagrow din. Kaso si Don Philip may
sinusupplyan na gumagawa at nagtitinda ng mushroom chicharron.
QUESTIONER: Meron ba po kayong grupo?
INTERVIEWEE: Meron. Mushroom Growers Philippines. Iba pa yon sa grupo ko, Star
Mushrooms.
QUESTIONER: Bale kilala nyo rin po si Sir Milton Rayon?
INTERVIEWEE: Si Milton? Oo, kilala ko
QUESTIONER: Siya po kasi nagsupply sa amin ng tengga ng daga. Bale si sir Milton po sa
Bulacan din po nun?
INTERVIEWEE: [laughs] Kilala ako nun. Sabihin mo lang si Sir Joey, kilala ako nun. Marami
ngang mga growers dito. Sa Fairview, kaso di ko lang alam kung nandoon siya o
sa probinsya. Meron din sa Pasay, kaso pang market na. Isa sa mga sinusupplyan
naming ay Vegan Grocer. Kumukuha sila ng 50 packs, weekly. Minsan 10kg pa.
Sayang wala rin kaming stock ng chili garlic mushroom sauce.
QUESTIONER: Bale paano po ‘to niluluto?
INTERVIEWEE: Flour, salt and pepper, tapos i-coat mo ‘yong mushroom. Tapos deep fry. Baka
dyan magkahiyaan pa kayo sa natitirang mushroom [referring to single
mushroom chicharron on plate].
QUESTIONER: Nga po pala, anong oil po ‘yong gamit nyo?
INTERVIEWEE: Vegetable oil lang.
QUESTIONER: Tapos ilang beses nyo po ginagamit ‘yong oil?
INTERVIEWEE: Isa lang. Kasi kapag inulit, maanta na. Kung ganun, binebenta na lang namin sa
mga kapitbahay. May lasa raw kasi kapag ‘yong gamit eh, ‘yong vegetable oil.
QUESTIONER: Dahil ho siguro sa lasa ng mushroom. Nga po pala, kung nagtatransport po kayo
ng mushroom. Ano po gamit nyo?
INTERVIEWEE: Nakacarton na. processed naman na. tas nakastand up pouch. Sa divisorial ko
lang din nabili ‘yan na clear and silver. Madali kasi sumingit pag traffic.
Dalawang klase rin kasi binebenta naming. ‘yong mushroom bits and Class A.
Mushroom bits, kasama na tangkay. Mas mababa price nung kasi kasama pa
tangkay. ‘yong class A mas mahal kasi classy siya at iba talaga ‘yong lasa. May
ibang query pa ba kayo?
QUESTIONER: Wala naman na po. Thank you po ha? Bilang mga estudyante lang po kami, ito
lang po ‘yong kaya naming ibigay
INTERVIEWEE: Ay hindi wag na!
QUESTIONER: Ay okay lang po. Bilang pasasalamat na rin po namin. Chocolates po siya galing
Davao.
INTERVIEWEE: Ay, salamat ha. Halika, picture tayo dito! Picturan ko rin kayo.

C. Transcript of Interview with Sir Rio Angelo Gomez

INTERVIEWEE: Ano ba ‘yong paggawa ng substrate tsaka ‘yong kailangan na kagamitan?
QUESTIONER: Ay, kahit hindi naman po sobrang specific po
INTERVIEWEE: ‘Yong pagpoprocess kasi, medyo madali lang ‘yon. ‘yong pagluluto. Diba Food
Tech kayo. Kung magattend naman kayo ng seminar, di niyo naman mapeperfect
‘yan. Pero ‘yong usual naman na pagluluto ng mushroom, flour lang tsaka asin
tsaka paminta. Tapos piniprito na lang. Nasa pagluluto na lang ng mushroom
kung paano siya lulutong. Tapos ‘yong flavoring naman nun, kayo na bahala.
‘Yong spicy ‘yong ilalagay mo, o kung ano. Kase pagkaprito mo naman, saka na
lang nilalagay ‘yong. ‘Yong sa fruiting bag naman, kailangan ng kusot. Kung
walang kusot, dayami. Tapos nilalagyan din ng apog, tapos molasses. Kung
walang molasses, brown sugar. Pero kadalasan kasi molasses kasi mas mura ‘yon
kesa sa brown sugar. Tapos imimix mo na siya, ‘yong regular sa baguhan 78-20-
1-1 ang ratio niya. 78 kilos na kusot, 20 kilos ng darak, 1 kilo ng apog, tas 1 kilo
ng molasses. Tapos ifeferment mo siya ng 21 days, pero kada tatlong araw,
hahaluin para maalis yung ammonia. Maproseso, pero pagkanatutunan, madali
na. Sa una lang naman mahirap, pero pag natutunan na kakayanin naman talaga.
Lalo na dito sa Bulacan, kahit ilang kilo yung gagawin naming ng mushroom,
ubos kaagad.
QUESTIONER: Oo nga po. Nasabi rin po sa amin ni Sir Joey kahapon.
INTERVIEWEE: Magkakilala kami non, kaso ‘di pa kami nagkikita. Magkasama kasi kami sa
isang group. Sir Joey sa processing kasi talaga siya. Nga pala, yung nagrefer sa
akin. Kaklase ninyo ba ‘yon?
QUESTIONER: Si Sir Jermi po? Hindi po eh. Sinubukan din po kasi naming na makausap siya at
puntahan yung lugar nila kaso binaha raw po sila.
INTERVIEWEE: Ah, yung Kabute ni Pablo ito no?
QUESTIONER: Opo.
INTERVIEWEE: Oh, halika na. Puntahan na natin yung area namin.
[noise walking towards growing and packing area]
INTERVIEWEE: Itong mga bag, 8 hours namin to isteam. Ito namang substrate, for 15-21 days
namin ikocompost tapos hahaluin for every 3 days. Pasok kayo dito area.
QUESTIONER: White oyster mushrooms po ito no?
INTERVIEWEE: Oo, ‘yan lang meron kami. Sa amin na rin galing ‘yong mga sprouts. Pati ibang
mga materyales, pinapagawa ko. Yung mga apog, lime, plastic, ako na
gumagawa. One stop shop na rin ako. Ayan, tingnan niyo yung mga mushroom.
Every day kasi ‘yong harvest namin, marami ‘to kanina.
QUESTIONER: Yung ganito po, hinaharvest na po [referring to mushroom].
INTERVIEWEE: Oo, pero lalaki pa ‘yan mamaya. Sobrang bilis lang naman ng paglaki niyan.
QUESTIONER: Nga po pala, nagpoprocess ba po kayo ng mushrooms?
INTERVIEWEE: Hindi na. Kapag nagprocess pa ako, ang dami na masyado. Dito pa nga lang sa
Bustos, nagkakaagawan na ng mushrooms. Edi maging grower na lang ako para
mas marami kita ko.
QUESTIONER: Kung ganun po, paano nyo po dinidistribute yung mushrooms nyo?
INTERVIEWEE: Sila pumupunta dito. Dati nung wala pa masyadong market, kami pa pumupunta
kaso ngayon, pati mga taga-Maynila at Batangas dinadalo ako.
QUESTIONER: Ganun po pala. Bale kayo-kayo lang din po ‘yong tumatao dito?
INTERVIEWEE: Oo. Kami-kami lang din.
QUESTIONER: Strikto ba po kayo sa paghugas ng kamay?
INTERVIEWEE: Hindi masyado, pero alcohol lang din gamit namin. Hindi naman kami malaki,
‘di gaya ng ibang malalaki na corporasyon. Hindi rin kasi kami masyadong
maselan sa ganito, pagsobrang linis kasi parang mas mabilis na kapitan ng
bacteria.
QUESTIONER: [Ahh], okay po. Bale itong lugar ninyo po, kelan ninyo pa po pinaayos?
INTERVIEWEE: Dati kasi itikan at kendihan kami. Ngayon, natuto kami sa pagmushroom. Uunti-
untiin namin ito. Hindi lang namin pupuno kasi ang dami ring bumibili ng
fruiting bag. Halos 25-40 pesos kasi isang bag, depende sa size.
QUESTIONER: Yung sa mushrooms po, magkano naman po benta ninyo?
INTERVIEWEE: 150-170 (pesos) per kilo, tas kapag pinastyro, may dagdag 20 pesos. Kung 150
lang kasi, hindi ka kikita. Dito na nga pinakamura sa amin, sa Maynila nasa 200
kada kilo.
QUESTIONER: Bale mas mahal po talaga pag processed na po, no? Kasi kina Sir Joey po,
100/150g of mushrooms.
INTERVIEWEE: Oo, kung tutuusin ‘yong bigat niyan yung mga arina lang. Kaya tubong lugaw
lang talaga. Ito kasi, dati sobrang daming growers tas wala masyadong processor.
Ngayon, mas marami na processor. Dito sa Bustos, hindi kaya ng 30kg daily.
1000g ng fresh mushroom ang daily quota ko.
QUESTIONER: Wala ba po kayong sinusupplyan sa labas ng Bulacan?
INTERVIEWEE: Wala na [laughs]. Dito pa lang, ubos na. Ngayon kasi, talagang alaga ako sa mga
kliyente ko para kumikita ako. Gaya ni Karla Pablo, siya kumukuha ng 1000 kg
sa akin. More on processing talaga siya. Sinusuportahan na siya ng DTI tsaka
DOST.
QUESTIONER: Ang galing naman po.
INTERVIEWEE: Oo, lalo na’t kasing edad nyo rin siya. May itatanong pa ba kayo?
QUESTIONER: Wala naman na po sir!
INTERVIEWEE: Oh sige, balik na tayo.
QUESTIONER: Ay, Sir. Nga po pala. Kelan po kayo nagsimula sa business ninyo po?
INTERVIEWEE: Ah, halos dalawang taon na rin ako ditto. Maganda kasing business itong
mushrooms kasi madali lang tapos kikita ka talaga. Pati nga mga pinsan ko,
nagkabutehan na rin [laughs]
QUESTIONER: Ah, ganon po ba? Sila po pala yung katabi ninyo. Nung una po kala ko po sa inyo
po ‘yon eh. [laugh] Bilang pasasalamat po namin, ito po. Malagos chocolate po,
mula Davao po.
INTERVIEWEE: [laughs] Kahit hindi na nga eh. Pero sige, mahilig pa naman din sa tsokolate ang
asawa ko. Salamat.
QUESTIONER: Salamat din po!

D. Developed Checklist based on Standards of Mushroom Farms

Checklist Criteria Is it Remarks/Observation

from followed?

Environmental Handling

PNS, Adjacent lands, buildings and facilities around the

USDA site should be properly maintained and observed,
ensuring that these will not be a source of
hazards.
 PNS Production site must be able to comply with
related and applicable regulation of the
Department of Environment and Natural
Resources (DENR) and Local Government Units
(LGUs).

PNS, Production site must be plain, shady and well-

USDA drained; should be kept clean and maintained
regularly.

PNS Entry of stray animals should be avoided, given

the fact that they can be source of contaminants
that may affect production, quality of the produce
and pose risks to workers health and safety.

PNS Waste segregation of biodegradable and non-

biodegradable wastes should be provided.

PNS Biodegradable wastes should be disposed in a

manner that they will not become a contamination
source in the farm.

PNS Control of vehicular traffic between substrate

preparation and growing areas should be done to
prevent cross-contamination.

PNS Litter and trash should be covered in containers

and be regularly removed from the premises.

Handling, storage and transport

PNS, Handling of mushroom should be conducted with

USDA the consideration of minimizing contamination
and ensuring product quality is maintained.

PNS, Clean containers and equipment should be used

USDA by the growers during operation.

PNS, During transport, mushroom should be stored and

Codex, contained under conditions that will minimize the
USDA potential for microbial, chemical or physical
contamination.

PNS Containers and transport trailers should be

cleaned, covered and kept in a protected location

Post-harvest
PNS, Mushroom to be sorted out should not be placed
USDA in direct contact to the ground/floor to avoid
cross-contamination of the produce.

PNS Damaged and diseased mushroom should be

discarded to avoid cross-contamination of the
whole lot.

PNS Sorter/packers of mushroom should wash their

hands with soap or detergent before handling the
produce.

PNS Storage facilities and vehicles for transporting the

harvested mushroom should be built in a manner
to minimize damage to the produce and to avoid
access by pests.

Personnel hygiene and training

PNS, All workers should have knowledge, act and

USDA maintain an appropriate degree of personal
cleanliness.

PNS There shall be a strict observance of the “no

smoking”, “no spitting” and “no eating” policy
inside the mushroom growing and handling areas.

PNS, Any person who has or appears to have an illness,

USDA infectious disease or open lesion including boils,
sores or infected wounds or any abnormal source
of microbial contamination must be excluded
from any operations.

PNS First-aid and emergency instructions should be

documented and conspicuously displayed in
strategic locations.

PNS Attention should be given to availability of hand-

washing facilities equipped with soap and clean
water during, before and after all the
recommended practices for the production of
mushroom.

PNS, Written instructions (e.g. pictogram on proper

USDA hand washing) on personal hygiene practices
should be provided to workers, posted on
prominent locations.

USDA, Toilet facilities shall be maintained so that they

PNS are clean and sanitary.
E. Survey Questions
1. Where did the mushroom spawns come from?
2. What variety of mushroom is used?
3. How did the business start?
4. What is the history of your business?
5. How many workers do you have in this farm?
6. Why did you choose this business?
7. How do you distribute fresh mushrooms and/or your mushroom products?
8. Where do you distribute your mushrooms?
9. Are there any customers that your supply mushrooms to that have given a huge benefit to
your farm?
10. What are your rates for the mushrooms?
11. Do you have any protocols in terms of hygiene, manufacturing, and the like?
12. Do you have any uniforms?
13. If any of your workers have any illnesses, do you still let them work?
14. Where do you get your equipment?

F. Checklist for Don Philip Mushroom Farm (Tambubong, San Rafael, Bulacan)

Checklist Criteria Is it Remarks/Observation

from followed?

Environmental Handling

PNS, Adjacent lands, buildings and No Residential area, fruiting bag

USDA facilities around the site should be preparation area is only protected
properly maintained and observed, by a waist-high fence
ensuring that these will not be a
source of hazards.

PNS Production site must be able to
comply with related and applicable
regulation of the Department of
Environment and Natural Resources
(DENR) and Local Government Units
(LGUs).
Yes Don Philip was formally
recognized by the Department of
Agriculture, and even visited his
seminars to learn

PNS, Production site must be plain, shady No Well of stagnant water is near the
USDA and well-drained; should be kept fruiting bag area (steaming area)
clean and maintained regularly. and PVC shavings are on the floor
 PNS Entry of stray animals should be Yes However, there are stray dogs near
avoided, given the fact that they can the entrance of the fruiting bag area
be source of contaminants that may
affect production, quality of the
produce and pose risks to workers
health and safety.

PNS Waste segregation of biodegradable No Trash cans were available, however

and non-biodegradable wastes should there was no apparent segregation
be provided. of waste

PNS Biodegradable wastes should be Yes Reject samples are either dried for
disposed in a manner that they will grinding (herbal medicine) or used
not become a contamination source in as fertilizer for their plants at home
the farm.

PNS Control of vehicular traffic between Yes Two modes of transportation of

substrate preparation and growing fruiting bags to growing area:
areas should be done to prevent cross- wagon and school bus(van type)
contamination.

PNS Litter and trash should be covered in No Residential trash bin only
containers and be regularly removed
from the premises.

Handling, storage and transport

PNS, Handling of mushroom should be Yes Alcohol and handwashing was

USDA conducted with the consideration of continuously done during entrance
minimizing contamination and and exit of growing area and
ensuring product quality is mushrooms do not touch the ground
maintained.

PNS, Clean containers and equipment No

USDA should be used by the growers during
operation.

PNS, During transport, mushroom should N/A Customers go to his farm to claim
Codex, be stored and contained under the mushrooms
USDA conditions that will minimize the
potential for microbial, chemical or
physical contamination.

PNS Containers and transport trailers N/A

should be cleaned, covered and kept
in a protected location

Post-harvest
PNS, Mushroom to be sorted out should not Yes
USDA be placed in direct contact to the
ground/floor to avoid cross-
contamination of the produce.

PNS Damaged and diseased mushroom Yes

should be discarded to avoid cross-
contamination of the whole lot.

PNS Sorter/packers of mushroom should Yes

wash their hands with soap or
detergent before handling the
produce.

PNS Storage facilities and vehicles for N/A

transporting the harvested mushroom
should be built in a manner to
minimize damage to the produce and
to avoid access by pests.

Personnel hygiene and training

PNS, All workers should have knowledge, Yes They are taught to wash their hands
USDA act and maintain an appropriate and use alcohol before entering the
degree of personal cleanliness. premises

PNS There shall be a strict observance of Yes

the “no smoking”, “no spitting” and
“no eating” policy inside the
mushroom growing and handling
areas.

PNS, Any person who has or appears to Yes

USDA have an illness, infectious disease or
open lesion including boils, sores or
infected wounds or any abnormal
source of microbial contamination
must be excluded from any
operations.

PNS First-aid and emergency instructions Yes

should be documented and
conspicuously displayed in strategic
locations.

PNS Attention should be given to No

availability of hand-washing facilities
equipped with soap and clean water
during, before and after all the
 recommended practices for the
production of mushroom.

PNS, Written instructions (e.g. pictogram No

USDA on proper hand washing) on personal
hygiene practices should be provided
to workers, posted on prominent
locations.

USDA, Toilet facilities shall be maintained so N/A There are no toilet facilities in the
PNS that they are clean and sanitary. fruiting bag area and the growing
area

G. Checklist for Star Mushroom - Sir Joey Revita (Caloocan, Metro Manila)

Checklist Criteria Is it Remarks/Observation

from followed?

Environmental Handling

PNS, Adjacent lands, buildings and facilities No Residential area

USDA around the site should be properly
maintained and observed, ensuring that
these will not be a source of hazards.

PNS Production site must be able to comply No The entire setup is found in
with related and applicable regulation of his backyard
the Department of Environment and
Natural Resources (DENR) and Local
Government Units (LGUs).

PNS, Production site must be plain, shady and Yes

USDA well-drained; should be kept clean and
maintained regularly.

PNS Entry of stray animals should be avoided, Cats and dogs can easily
given the fact that they can be source of access the area
contaminants that may affect production, No
quality of the produce and pose risks to
workers health and safety.

PNS Waste segregation of biodegradable and No There were no trashbins

non-biodegradable wastes should be available
provided.

PNS Biodegradable wastes should be disposed Yes

in a manner that they will not become a
contamination source in the farm.
 PNS Control of vehicular traffic between N/A
substrate preparation and growing areas
should be done to prevent cross-
contamination.

PNS Litter and trash should be covered in No

containers and be regularly removed from
the premises.

Handling, storage and transport

PNS, Handling of mushroom should be Yes Mushrooms are immediately

USDA conducted with the consideration of processed after removal of
minimizing contamination and ensuring soils and solids
product quality is maintained.

PNS, Clean containers and equipment should be Yes

USDA used by the growers during operation.

PNS, During transport, mushroom should be N/A

Codex, stored and contained under conditions that
USDA will minimize the potential for microbial,
chemical or physical contamination.

PNS Containers and transport trailers should be N/A

cleaned, covered and kept in a protected
location

Post-harvest

PNS, Mushroom to be sorted out should not be Yes

USDA placed in direct contact to the ground/floor
to avoid cross-contamination of the
produce.

PNS Damaged and diseased mushroom should Yes

be discarded to avoid cross-contamination
of the whole lot.

PNS Sorter/packers of mushroom should wash Yes

their hands with soap or detergent before
handling the produce.

PNS Storage facilities and vehicles for No

transporting the harvested mushroom
should be built in a manner to minimize
damage to the produce and to avoid access
by pests.
 Personnel hygiene and training

PNS, All workers should have knowledge, act Yes

USDA and maintain an appropriate degree of
personal cleanliness.

PNS There shall be a strict observance of the “no No Mr. Revita was smoking prior
smoking”, “no spitting” and “no eating” to interview
policy inside the mushroom growing and
handling areas.

PNS, Any person who has or appears to have an No

USDA illness, infectious disease or open lesion
including boils, sores or infected
wounds or any abnormal source of
microbial contamination must be excluded
from any operations.

PNS First-aid and emergency instructions should No

be documented and conspicuously
displayed in strategic locations.

PNS Attention should be given to availability of No

hand-washing facilities equipped with soap
and clean water during, before and after all
the recommended practices for the
production of mushroom.

PNS, Written instructions (e.g. pictogram on No

USDA proper hand washing) on personal hygiene
practices should be provided to workers,
posted on prominent locations.

USDA, Toilet facilities shall be maintained so that N/A

PNS they are clean and sanitary.

H. Checklist for Sir Rio Angelo Mushroom Farm (San Pedro, Bustos, Bulacan)
Checklist Criteria Is it Remarks/Observation
from followed?

Environmental Handling

PNS, Adjacent lands, buildings and facilities Yes Right beside agricultural lands,
USDA around the site should be properly relatively clean and are mushroom
maintained and observed, ensuring farms as well
that these will not be a source of
hazards.
 PNS Production site must be able to comply No Mushroom farm used to be a duck
with related and applicable regulation farm and candy factory
of the Department of Environment and
Natural Resources (DENR) and Local
Government Units (LGUs).

PNS, Production site must be plain, shady Yes

USDA and well-drained; should be kept clean
and maintained regularly.

PNS Entry of stray animals should be Yes

avoided, given the fact that they can be
source of contaminants that may affect
production, quality of the produce and
pose risks to workers health and
safety.

PNS Waste segregation of biodegradable Yes There were trash bins available in
and non-biodegradable wastes should the area
be provided.

PNS Biodegradable wastes should be Yes

disposed in a manner that they will not
become a contamination source in the
farm.

PNS Control of vehicular traffic between N/A Production of fruiting bags and
substrate preparation and growing growing area are adjacent to each
areas should be done to prevent cross- other and separated by a jute sack
contamination. and mosquito net curtain

PNS Litter and trash should be covered in No

containers and be regularly removed
from the premises.

Handling, storage and transport

PNS, Handling of mushroom should be No

USDA conducted with the consideration of
minimizing contamination and
ensuring product quality is maintained.

PNS, Clean containers and equipment Yes

USDA should be used by the growers during
operation.

PNS, During transport, mushroom should be N/A

Codex, stored and contained under conditions
USDA that will minimize the potential for
 microbial, chemical or physical
contamination.

PNS Containers and transport trailers N/A

should be cleaned, covered and kept in
a protected location

Post-harvest

PNS, Mushroom to be sorted out should not Yes

USDA be placed in direct contact to the
ground/floor to avoid cross-
contamination of the produce.

PNS Damaged and diseased mushroom Yes

should be discarded to avoid cross-
contamination of the whole lot.

PNS Sorter/packers of mushroom should Yes

wash their hands with soap or
detergent before handling the produce.

PNS Storage facilities and vehicles for N/A

transporting the harvested mushroom
should be built in a manner to
minimize damage to the produce and
to avoid access by pests.

Personnel hygiene and training

PNS, All workers should have knowledge, Yes

USDA act and maintain an appropriate degree
of personal cleanliness.

PNS There shall be a strict observance of Yes

the “no smoking”, “no spitting” and
“no eating” policy inside the
mushroom growing and handling
areas.

PNS, Any person who has or appears to No

USDA have an illness, infectious disease or
open lesion including boils, sores or
infected wounds or any abnormal
source of microbial contamination
must be excluded from any operations.

PNS First-aid and emergency instructions Yes

should be documented and
 conspicuously displayed in strategic
locations.

PNS Attention should be given to No

availability of hand-washing facilities
equipped with soap and clean water
during, before and after all the
recommended practices for the
production of mushroom.

PNS, Written instructions (e.g. pictogram on No

USDA proper hand washing) on personal
hygiene practices should be provided
to workers, posted on prominent
locations.

USDA, Toilet facilities shall be maintained so N/A There are no toilet facilities
PNS that they are clean and sanitary.