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INTRODUCTION
Mushrooms constitute an integral part in human diet, especially for vegetarians.
Mushrooms are low in calories, carbohydrates, fat, and sodium. Also, they are
cholesterol-free mushrooms are popular valuable foods. Additionally, mushrooms
provide variety of nutrients such as selenium, potassium, riboflavin, niacin, vitamin D,
proteins, and fiber. All together with a long history as food source, mushrooms are also
known for their healing capacities and properties in traditional medicine. Reports were
conducted about beneficial effects for health and treatment of some diseases. It is said
that many medicinal properties are present in mushrooms, such as prevention or
treatment of Parkinson, Alzheimer, hypertension, and high risk of stroke. Mushrooms
are also used to reduce metastasis and probability of cancer invasion for they provide
antitumoral attributes. Furthermore, mushrooms act as antibacterial and cholesterol
lowering agents which will enhance the immune system. Mushroom is also said to be
important sources of bioactive compounds. As a result of these properties, dietary
supplements from mushroom extracts are used to promote human health (López, Pérez,
& Valverde, 2014).

Fungiculture are products from cultivation of fungi and mushrooms. To survive,

fungi depend on other organisms for food. Fungi absorbs nutrients from the organic
material in which they live. There are three modes in where the fungi can live. In where
they are Saprophytes, Symbionts, and Parasites. However, mushroom are types of fungi
and considered as Saprophytes, which means they obtain their nutrition from
metabolizing non-living organic matter. (Oei & Nieuwenhuijzen, 2005). Mushroom
farming can be both or either traditional farming and scientific industry. To successfully
produce mushrooms continuously, both practical experience and scientific knowledge
is required (Chang. Mushroom requires attention and proper surface conditions to
properly grow. Since mushroom is a fungus, mushroom thrive in moist environments.
Mushroom also needs specific temperature for specific species.
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However, the study will be focusing certain mushroom specie commonly known
as “Oyster mushroom,” the genus Pleurotus comprise about 40 different species.
However, due to their taste, flavor, high nutritional values and medicinal properties, the
Pleurotus ostreatus (P. ostreatus) is popular to consumers all over the world among
several species of this genus. Because P. ostreatus is said to provide numerous
nutritional compositions and various active ingredients, studies were conducted to prove
that P. ostreatus is said to have antidiabetic, antibacterial, anticholestrolic, antiarthritic,
antioxidant, anticancer, eye health and antiviral activities. (Deepalakshmi & Mirunalini,
2014).

Since mushrooms possess various bioactivities, such as antioxidant, anti-

inflammatory, anticancer, immunomodulatory, antimicrobial, hepatoprotective, and
antidiabetic properties, therefore, the demand for mushrooms increased in recent years,
and it is potentially functional food or medicines for prevention and treatment of several
chronic diseases, such as cancer, cardiovascular diseases, diabetes mellitus and
neurodegenerative diseases (Zhang, et al., 2016). Here in the Philippines, investments
are done by the government for Philippine mushroom industry. Because, at present, 90%
of mushroom that are gourmet food in the Philippines is imported (Andam&Dalay,
2014).

A mushroom is characterized as “a macrofungus with unmistakable fruiting

body which can be either epigeous means growing on (or the close) or hypogeous means
growing underground. The macrofungi have fruiting bodies huge enough to be seen
with the naked eye and to be picked up by hand” (Chang and Miles, 1992). The word
mushroom also refers only to the fruit body. Mushrooms used to be classified into the
Kingdom Plantae, but now they belong to the Kingdom Fungi due to peculiar fungal
features which draw a clear line from animals or plants. Mushrooms are heterotrophs
unlike green plants. Not having chlorophyll, they cannot produce nutrients by
photosynthesis, but get nutrients from outer sources (Cho, 2004).
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Mushrooms breed by spores which are seeds for plants. Beneath the befitting
conditions, spores sprout into hyphae (collectively, mycelia). Mycelia are filamentous
and usually inconspicuous with the naked eye. Germinated hyphae form primary
mycelia, and then secondary mycelia through plasmogamy (hyphal fusion). It gathers
nutrients from the substrate which is soil for plants and colonize substrate. When
stimulated by humidity, temperature, etc., the mycelial colony forms pins under certain
conditions and grow to fruitbodies (fruits for plants). Young fruitbodies are called pins
(buds for plants). Pins differentiate into a cap and stem forming fruitbodies. Under the
cap, spores are produced in the gills. Fruitbodies discharges spores in order to produce
the next generation.

This life cycle of mushroom is separated into two stages which are vegetative
and reproductive growth. Vegetative growth demonstrates direct growth of fungal
mycelia dissolving complex substrate components into simpler molecules and
consuming them as nutrients when high humidity, low temperature, much oxygen, and
once in a while light are offered, the mycelia stop vegetative growth and start to deliver
fruitbodies, which are known as ‘‘mushroom’’. The stage is called reproductive growth.
Mushroom cultivation can be said the exercise of acquiring fruitbodies by repeating
these two growing stages. Mushroom cultivation requires sufficient understanding on
the ideal developing conditions of each mushroom species and how to form favorable
environment for both vegetative and regenerative growth of mushrooms.

Spawns for mushroom as seeds for crops. Spawn is already at its mycelial stage
developing on its own substrate such as barley, sawdust or sorghum unlike spore. The
life cycle of mushroom begins from spores, however cultivators inoculate mycelial
origin spawn rather than spore origin spawn because of possible mutations and
variations (Cho, 2004). In addition, spores are likely to yield a new strain and
performance would be unpredictable. Spawn-making is a rather complicated task and
not feasible for the common mushroom grower. Spawn of various oyster mushroom
species may be purchased from commercial spawn makers who usually provide
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instructions for its use. Spawn frequently is shipped from the manufacturer to growers
in the same aseptic containers used for spawn production (Royse, 2003).

Moisture, pH, Water activity, ratio of carbon to nitrogen, sources of nitrogen,

these variables, which may act separately or have intuitively impacts among them are
considered as biological, chemical and physical factors that are also connected to
mushroom production (Eira, 2003). However, the main factor that have big impact in
survival and multiplication of mushrooms is the environmental condition which consist
of temperature, humidity, light and ventilation (AMGA, 2004).

For most fungi, the wide humidity range is 20–70% (Pandey, Rodrigrez and
Soccol, 2001). Chang and Miles (2004) and Li, Liu, Yan., Zhou (2015) said that the
suitable humidity during the darkened spawn running and mycelia stimulation should
encompass a range between 60–75% and 85–97% respectively in the environment,
enabling a palatable growth of Pleurotus species. High humidity is favorable for pining
and fruiting (Pandey, Larroche and Soccol, 2008). During the P. high-king, P. ostreatus
and P. geesteranus growth on wheat bran-supplemented sawdust, the relative humidity
of the culture room was maintained at 80–85% by spraying water three times per day.

Mushroom mycelia can survive between 5 and 40-degrees C depending on the

species. Mushroom mycelia develop well with the temperature range between 20 and
30-degrees C. Pins frame at 10 to 20-degree C, lower than that of mycelial growth by
10 degrees C. Over 80% of the fruitbody is water. Substrate moisture content should be
60-75% and log moisture content, 35-45%. During fruiting, different relative humidity
levels, ranging from 80-95%, are needed at the early, mid and later stage. Though
mycelia can grow without light, some species require light for fruitbody formation.
Being aerobic fungi, mushrooms need fresh air during growing, but ventilation is more
required for reproductive stage. No matter how well the substrate is colonized, it is
useless if it fails in fructification. Therefore, creating the optimal conditions for
transition from vegetative stage to reproductive stage is crucial to successful mushroom
cultivation.
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Among the factors, the most important is environmental control. By maintaining

optimal conditions at each growing stage and for each species, growers can produce the
desired yield of quality mushrooms (Cho, 2004). In this study the researchers consider
to used automation in controlling the environment of the mushrooms.

Temperature is typically thought of as the relative degree of ‘hotness’ or

‘coldness’ of a particular object or material. In reality, temperature is a measure of the
average thermal energy (internal kinetic energy) of an object. Thermal energy is related
with the movement (kinetic energy) of the atoms and molecules making up the object
or material. Higher temperatures correspond to higher thermal energies (faster motion
of atoms and molecules), whereas colder temperatures correspond to lower thermal
energies (slower motion of atoms and molecules).

A humidity sensor (or hygrometer) measures, senses and reports the relative
humidity in the air. It therefore measures both moisture and air temperature. Relative
humidity is the ratio of actual moisture in the air to the highest amount of moisture that
can be held at that air temperature. The warmer the air temperature is; the more moisture
it can hold. Humidity / dew sensors use capacitive measurement, which relies on
electrical capacitance. Electrical capacity is the ability of two nearby electrical
conductors to create an electrical field between them. The sensor is composed of two
metal plates and contains a non-conductive polymer film between them. This film
collects moisture from the air, which causes the voltage between the two plates to
change. These voltage changes are converted into digital readings showing the level of
moisture in the air (Future Electronics, n.d.).

Ventilation is one of the most important parts of the physical environment, but
living things generally want the ventilating air to be tempered (Kurtzman, 2010).
Ventilating a closed place simply replaces stale or foul air with clean, fresh air. Although
the ventilation process is required for many different applications, the airflow
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fundamentals never change: Undesired air out, fresh air in (Grainger Editorial Staff,
2018).
Solar panels are quick becoming a very appealing renewable energy option,
which could end up being supremely beneficial to the environment. The process of
converting sunlight to electrical energy is one that has improved dramatically over the
last few decades, and is now more efficient than ever. The use of solar energy has been
around for years in small devices such as calculators, but now many are talking about
powering houses and businesses off of these panels.

Solar energy is made utilizing the energy that has been produced by the sun. A
solar power panel is capable to operate using the solar energy which is derived from
the sun. Every solar power panel contains numerous various silicon cells or solar cells.
They are building blocks of solar panels. The energy from the sun is absorbed by these
solar cells. The solar energy derived from the sun is converted into electricity with the
help of a solar power panel (Kukreja, 2009).

A computer that is present in a single integrated circuit which is committed to

perform one task and execute one particular application which is called
microcomputer. It contains memory, programmable input/output peripherals as well a
processor. Microcontrollers are mostly designed for embedded applications and are
heavily used in automatically controlled electronic devices such as cellphones,
microwave ovens, washing machines, etc. (Janssen, n.d.).

Using a microcontroller, the different sensors including the temperature and

humidity sensor, solar panel and the exhaust fab can be controlled automatically by
using an app or website that can be login online.

Distinctive strategies and substrate have been presented and develop for
mushroom cultivation. For case, cultivating of mushrooms in natural substrate generally
from ranches, plantation or manufacturing plants. These unusable by-products can
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subsequently be reused to deliver way better quality mushrooms. Agro waste in
plenitude of within the tropics are straw, corncobs, grass, sawdust, sugarcane bagasse,
cotton squander, oil palm squander, coffee mash, water hyacinth plants, coconut husks,
tree clears out, branches and logs. These all can be utilized alone or in combination to
create mushroom developing substrate (Quimio, 2004).

The main concern when it comes to mushroom cultivation is high humidity and
cool temperature in the environment. Two other aspect that are not as evident is the
necessity for a high rate of air exchange, or more particularly low levels of carbon
dioxide, and the right light levels. Most mushrooms do not develop well within the dark
and require a limit level of light to generate standard fruit. As for air, high levels of fresh
air can be tough to attain when attempting to keep up high humidity and a few
experimenting will be necessary on the part of home cultivator (Shields, 2015).

Within the Philippines, particularly in a few little towns close the University of
the Philippines are given a legitimate financing support to the members and where a
central facility arranged the seeded mushroom bags utilizing sawdust for the fruiting.
The support was basically for the construction of a small (5 x 5 m) mushroom houses
made of nipa and sawali or Styrofoam. One of the issues involvement was the difficulty
of providing the right temperature (lower that 30 degrees C) for mushrooms to fruit
abundantly. This can be due to conflicting climate within the country. In any case, this
was not the issue amid the cool season from December to February when cultivators
would savor bounty harvests. There were moreover a few initial issues experienced of
pack of delivery that made cost and expenses generally high. The issue inside the
marketing was not due to the require of buyers of mushrooms but the lack of production.
Supply does not meet the high request from merchants and eateries (Quimio, 2004).

In Namibia, Africa in spite of the high demand for mushrooms, community

mushroom cultivating programs are battling to turn sustainable. Lack of funds and
establishments to help and support small-scale mushroom cultivating programs are
jinxing the ventures.
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One of the projects in the Namibia is the Tulongeni Community Project. In this
project, member started producing mushrooms in 2003 after they were prepared by the
College of Namibia's Sam Nujoma Marine and Coastal Resources Research Centre in
Henties Bays. In spite of the fact that exchange begun off well, after nine long years the
venture ceased. According to one member, it was difficult supporting the mushroom
project because it requires a favorable environment. In addition, the location doesn’t
have power and budget, which are basic in effectively running such a project. Water,
which we ought to keep the location humid and chilly, is inadequate. Funds and other
resources are as well limited.

In 2010, another project which was The Erari Mushroom Suppliers project based
in Okakarara in Namibia's Otjozondjupa Region was also shut off. According to Lucia
Conradie, who arranges the Erari Mushroom Suppliers project, even though the demand
for mushroom is large, the mushroom cultivation is difficult to sustain given particular
environment conditions required for mushroom to cultivate. Moreover, the project
stopped because of lack of funds and lack of abilities of members on how to set up
strong market chains.

However, Despite of many problems encountered in mushroom cultivation,

Conradie believes that it has an incredible potential given the high demand of
mushrooms in Namibia as numerous eateries are willing to purchase mushrooms for
their business. Conradie hoped that the project gets finances and technical support to
upgrade the facilities as well as the entrepreneurial aptitudes preparing so that the
project will be able begin once more.

According to a mushroom researcher with the Ministry of Agriculture, Water

and Forestry, Lydia Horn, Conditions in environment play a major part in the failure of
mushroom projects. Poor infrastructure such as improper mushroom fruiting houses
does not provide a conducive environment for mushroom development. In addition,
horn said that few farmers did not know how to correctly keep mushroom substrate,
resulting to drying of the fruiting bodies.
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A retail marketing manager for Model Pick n Pay, Gilbert Botha metioned that
there was a large demand for mushrooms in Namibia. Records at the Namibia
Agronomic board appear that amid between 2011 and 2012, 369.91 tonnes of mushroom
were delivered locally. This expanded to 451.51 tonnes amid the 2012/2013 monetary
year. In spite of the fact that between 2011 and 2012 a few 221 tonnes of mushrooms
were imported, imports of mushrooms declined to 147.97 tonnes between 2012 and
2013 concurring to Fedelis Mwazi, National cultivation director at Namibia Agronomic
board.

Mushroom Industry rises in the Philippines. Mushroom farming has long been
an industry within the Philippines and overseas. This innovation picked up popularity
among agriculturalists and nourishment devotees due to its social, financial, and
environmental affect.

Mushroom has a high demand in both local and international markets. The
national mushroom production in 2014 is only 563 metric tons (MT). Filipino’s daily
per capita consumption is 23,000 kilograms or 8.3 million kilograms for the whole year
according on the data of the Bureau of Plant Industry (BPI). Project Coordinator of
Mushroom Research and Development, the CBMPP, Glenn Mariano said that to fill in
the demand of about 7,382 MT every year, the government is resorting to importation
from other Asian countries like China, Korea and Thailand (TDG, 2018).

Through the efforts and initiative of a professor of the College of Agriculture in

the LSPU’s Siniloan campus, Dr. Lolita D. Viyar and the help given by the university
administration headed by Dr. Nestor M. de Vera, LSPU president. The Laguna State
Polytechnic University (LSPU) is immerse in the production of oyster mushroom
(Pluerotus sp.)

The production of oyster mushroom began as a laboratory exercise by Dr.

Viyar’s students. They were performing hands-on procedures on the production of
purified culture, from spawn grains to the preparation of substrates, and then Dr. Viyar
came up with the thought of beginning a mushroom project. The prospect of Dr. Viyar
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proposal was appreciated by the LSPU administration and received blessing for setting
up oyster mushroom production at the Siniloan campus, with the administration
supporting her finance the building of one growing house.

During the implementation of the project, sawdust from furniture and

woodcarving shops in the municipality of Paete, a town known for its wooden carved
products, was utilized as the primary component in the preparation of substrates for the
oyster mushrooms. Pure culture or mother culture of mushrooms was arranged using a
prototype isolation chamber, as laboratory facilities and equipment were limited during
the project’s early stages.

The project is producing 5 to 10 kilograms per day with an offering cost of

Php100 per kilogram. These are sold to faculty members and personnel of the university
and to the local market of Siniloan. A total of 2,000 fruiting bags are prepared every
month.

Dr. Viyar’s group joined different product exhibits at the municipal and regional
level to endorse the product. The demand for oyster mushroom expanded to the point
that there are times they cannot fulfill the demand for it. The supply of oyster mushroom
is very little back then and this requires expansion of the production capacity of the
project since there is a sign of expanding demand for it in within the region according
to Dr. Viyar.

Dr. Viyar clarifies that the project does not only focus on production of fresh
oyster mushroom; its other components will create various products that will utilize the
harvest. These products include mushroom tempura, kropek, pasta, chips, and
byproducts; the research for these is already being tended by the group. Other research
and improvement activities include the assessment of the performance of Pluerotus sp.
on various agricultural wastes like banana leaves and stalks, sugarcane bagasse, and rice
straw. The quest for alternative grains for sorghum seeds as a substrate for the
multiplication of spawn was also undertaken.
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Dr. Viyar’s team, in coordination with the university’s research and
development office, in their effort to intensify mushroom production and utilization, is
arranging to set up demonstration farms in strategic areas of Laguna. This will serve as
a showcase for the innovation and offer assistance to boost the production of oyster
mushroom, in this manner helping produce extra business openings in country
communities. The group hope to make Laguna the mushroom capital of the country. Dr.
Viyar includes that the technology and the composting ability of Pleurotus sp. has a
great impact on turning the bulk of agriculture and industrial waste into opportunities
(Andam & Dulay, 2015).

In Ilo-Ilo City, Entrepreneur Charlene Genciana of Alta Tierra Village, Manager

of Witch Forest Food Products in Jaro, Iloilo City now supplies pickled and fresh
mushroom packs in two big malls in the city. Genciana is a successful recipient of the
Community-Based Mushroom Production Project according to James Ogatis, Regional
Information Officer of the Department of Agriculture. The project is an intervention
under the Palayamanan Model for lowland rice farmer.

Genciana started the project in May 2016 and began harvesting the following
month, with expanding and sustaining supply. Genciana had 4,000 fruiting bags in her
400-square meter parcel. Elmer Cabusas, Regional Rice Action Program Officer and
Mushroom Project Focal Person said that The main concept of Palayamanan system is
integration of all farm resources, where rice hay or straws are utilized as essential
medium in creating mushroom substrates.

The Department of Agriculture has facilitated on-site trainings in Iloilo,

Guimaras, Aklan, Antique and Capiz, which to date have created 1,250 bottle spawns
utilize in the production of mushroom fruiting bags for trainings and cultivators. The
group has so far delivered 24,150 fruiting bags utilized amid trainings and disseminated
to walk-in clients as portion of mass data spread on mushroom said Eden Panisales, in-
charge, On-Station Modules. In addition, there were nine new inventions presented,
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like, mushroom empanada, patty, siomai, crispy mushroom, embutido, tempura, puto-
pao, atsara/pickles and ice cream (David, 2017).

Sta. Maria, Pangasinan, Philippines town is now aggressively promoting

mushroom cultivation. There was an ordinance issued by the Municipal Council of the
town stating February 14 to 22, 2018 and every year there will be a Mushroom Festival.
Sta. Maria, being an agriculture-based community aspire to endorse and present
mushroom as its “One Town One Product” (OTOP) according to Councilor Rolando
Dela Pena.

Mushroom Cultivation will prosper in Sta. Maria mentioning the presence of the
Mushroom Research and Development Center of the Pangasinan State University said
Reynaldo Segui, Municipal Agriculturist in an interview with THE STAR.

Arranged on a 4,000 square meter part, the center features a research facility
room where strains of refined mushrooms are being created and stored. It points for
sustainable generation of high quality and versatile strains of mushroom species open
to agriculturists, understudies, analysts, development workers, business visionaries and
other mushroom growers.

The local government unit of Sta. Maria also generates annual round mushroom
spawns set in fruiting bags. A kilo of eatable mushrooms commands a farm gate cost of
P150 to P200 each when harvested. Segui added that the production is continuous and
harvest is very five to seven days a week and mushrooms in Sta. Maria Pangasinan are
purely organic (Visperas, 2018).

In Central Luzon provinces, Tarlac, Pampanga, Nueva Ecija, Bataan, Bulacan,

Zambales, and Aurora have the prospect to become large mushroom producers. In this
provinces, the technology center can reach out to interested farmers and entrepreneurs
for training and product development. Soriano mentioned that monthly profit of assisted
farmer recipient will have expand to 50 percent as of November, 2013. In the MTC,
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developing and commercializing new mushroom products are organized by the local
government units in Tarlac like the towns of Anao, Camiling, and Victoria.

Stated on Soriano’s masteral’s problem of the study, “State of Mushroom

Industry in Central Luzon” Soriano is concerned that not many state universities and
colleges and government support institutions are involving in product development for
mushrooms. Developing products for different segments of the market and looking at
the products for publics school is also mentioned by Soriano. Mushroom genus called
pleurotus and volvariella which grow well under Philippine environment are DA’s
specifically using (Business Diary, 2018).

With a wealthy traditional history extending back at least 3,000 years in Asian
cultures, the Oyster Mushroom was seen as a culinary charm as much as medicinal
fungi. In Traditional; Chinese Medication (TCM), this mushroom is endorsed for
muscle, joint and ligament relaxation, to strengthen veins and increase kidney work.

Paul Stamets, a mycological genius said that Oyster Mushroom is “The

Workhorse of Gourmet Fungi”. This is often due to the reality it has been found that not
only are they an extraordinary partner to our wellbeing, these mushrooms have the
apparently one of a kind capability to reduce environmental pollutants, particularly
hydro-carbon based contaminants. Oyster Mushroom’s part as guardian of the biosphere
is getting clear as new research about its complex biochemistry demonstrates its
potential to combat starvation, increase immunity and clean up contaminated lands.

Oyster Mushrooms have a common cholesterol lessening impact comparable to

lovastatin, (a synthesized sedate that treats patients with intemperate blood cholesterol).
These mushrooms have been broadly considered for their impact on balancing blood
cholesterol levels and prove appears that Oyster Mushrooms have the capacity to
decrease triglycerides and LDL cholesterol.

It has moreover been found that Oyster Mushrooms contain erogothioneine, a

lesser known antioxidant amino acid that secures the cells of the body, decreasing
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triglycerides which can cause cardiovascular disease. Finally, the rich nutrient substance
of these powerful mushrooms can diminish high blood pressure another pre-cursor to
heart infection and harm to the coronary supply routes.

“The Journal of Agricultural and Food Chemistry” published a study in 1997.

The results appeared that Oyster Mushrooms have significant antibacterial activity due
to an active compound, “benzaldehyde”, which was appeared to diminish bacterial
levels within the body. It appears that the compounds discharged by the mushroom to
process organic material from nature to utilize it for nourishment are too the same
compounds that can help combat toxicities in the body (Indigo Herbs LTD, 2018).

Oyster Mushrooms are exceptionally special, because it gains more protein

substance as it is dried. From 3 percent protein, it develops to 19 percent. Mushrooms
are also abundant in vitamin D and B, Potassium and Phosphorus. There are many health
benefits to oyster mushrooms like it help improve skin conditions, cures anemia, Boosts
energy, prevents tooth decay, soothes alcohol withdrawal symptoms, and Maintains a
happy mood (Maniego, 2018).

Numerous ways and substrate have been presented and created for mushroom
cultivation, for instance few innovation provides a method for short-time commercial
production of mushrooms which comprises growing the mushrooms aseptically in
plastic bags on a sterilized substrate containing olive oil waste as the nutrient. This
method was found to expedite the growth of mushrooms, allowing harvest in as little as
about 2.5 months after inoculation (Wasser, Bilay, 2005).

There is process involve on making the mushroom grow bags that was used in
the study. It is the medium and casing of the fruitification bags. The bags used were
made up of 6x12” Polypropylene bags. The processes namely, preparation of the culture
media, the tissue culture method of the pure culture, making of the spawn seeds, making
of the fruiting bags and the planting of the culture media in the fruiting bag (Mushroom
Technology and Development Center, n.d.)
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World demand for mushroom is anticipated to be more than USD 50 billion with
in the future in seven years. This happened due to the growing of mushroom usage
lately. The significance of mushroom cultivation is due to its income generation,
nutritional value, medicinal value and employment creation. Yet, there are challenges
in mushroom cultivation such as lack of skills on mushroom cultivation and less quality
of mushroom production.

Mushroom industry in Malaysia is growing with market value increase from RM

25 million in 2004 to RM120 million in 2007. In 2009, mushroom is categorized as high
value agriculture products that contributed about 1% to GDP (RM12.5 billion). In 10th
Malaysia Plan, the contribution to GDP increases to 2% by 2015 by incorporation of the
innovation based growth and production process that utilize modern farm technology.
The project will improve the quality and productivity of the mushroom industry with
smart system for cultivation.

Australia have invested more than Australian Dollar 1.4 million specifically in
research and development to increase income of mushroom farmers. Malaysian
government has announced that mushrooms are the important commodities. This is
stated in Malaysia's National Agro-Food Policy (2011-2020). This includes the
agriculture transformation program to concentrate in increasing the yields research and
development. Mushrooms which growth largely in Malaysia now are grey oyster
mushroom, black jelly, ganoderma, and shitake.

The agro-climatic conditions in Malaysia is suitable for cultivation of

mushrooms throughout the year. Thus, Malaysia has chance to increase the export of
mushrooms to the world market. Nevertheless, there are many issues and challenges
faced by this industry. Challenges for Malaysian mushrooms growers are low quality
seeds and high production cost. The most crucial parameters for mushrooms cultivation
environment are Carbon Dioxide (CO2), humidity, temperature and light.

The Smart Mushroom House consist of the most important component that is
the controller to handle monitoring and control of the overall system functions. Smart
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Mushroom House system monitor parameters and control the devices in order to utilize
resources as optimum as possible. The sensing parameters are Carbon Dioxide (CO2),
humidity and temperature. The parameters read by the sensors will be sent wirelessly
using XBEE technology to control panel and gateway. Control devices are the control
devices such as humidifier, exhaust fan and circulation fan. Humidifier function is to
increase the humidity. Exhaust fan is to remove exceed CO2.

Circulation fan will move the air inside the Smart Mushroom House to create an
even flow of air. Circulation fan avoid the air to become stratified and consequently the
air becomes stagnant. The fan circulates air in the house. Circulation fan may contribute
in controlling the temperature of the air inside Smart Mushroom House. The movement
of the air inside the Smart Mushroom House with the water mist from humidifier may
change the ambient temperature. Mobilizing the air inside the Smart Mushroom House
is also refreshing the air and helping to homogenous the air.

Sensors used in the Smart Mushroom House are temperature sensor, humidity
sensor and CO2 sensor. Data collected from sensors sent to a remote server for
monitoring and analysis. When the threshold value of the humidity data is reached 85%,
humidifier will be stopped. Whenever humidity data is below 75%, humidifier will be
activated automatically. When the threshold value for CO2 data is reached to 600ppm,
exhaust fan will be activated automatically. Whenever CO2 data less than 400ppm,
exhaust fan will be stopped.

Several sensors are located in each Mushroom House. All sensors are equipped
with XBEE technology communication module. The sensor nodes will measure the
ambient condition inside Smart Mushroom House. The sensors measure humidity,
temperature and CO2. Humidity condition is measured as to detect the air wetness inside
the Smart Mushroom House. One humidity sensor node, one temperature sensor node
and one CO2 sensor node are placed at each area of shiitake mushroom. Data captured
from each sensor is transmitted to the central data collector or called gateway. Gateway
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transmit data to internet. Data from internet could be accessed by end users through
applications inside normal computer or application in mobile phone (Harun et al., 2017).

For Marlboro Mushrooms, keeping 100,000 square feet of growing rooms at

precise temperatures and moisture levels requires a careful tending of energy. The
family-owned farm, growing mushrooms since 1910, was looking for a reliable, clean
energy solution that would keep the farm productive for generations to come. Marlboro
Mushrooms set aside seven acres of farmland adjacent to its growing rooms where Sun
Power engineered, designed and built a 1.13MW ground-mount solar installation with
sun-tracking capability.

Marlboro Mushrooms, which owns the installation, reports that the system has
delivered on their expectations of reliability, quality and value—performing at or above
projections since it was commissioned in November 2011. The solar installation
produces more than 1,700 MWh of clean energy for mushroom farming operations each
year.

Marlboro Mushrooms has dramatically reduced its energy costs since

completing the installation. In fact, there have been periods in the summer months when
the farm has generated more electricity than it uses. Today, the farm no longer needs to
purchase power from the grid—or worry about how much CO2 is being emitted because
of their energy consumption. Going solar has also been good for business. Major retail
chains have contacted Brosius because they are interested in purchasing mushrooms
from the only solar-powered mushroom farm in the world. Food retailers are especially
concerned with greening their supply chains with sustainably produced products
(Brosius, 2016).

Statement of the Problem

The demand for edible mushroom is increasing. But cultivating mushroom

requires special facilities and attention for it needs favorable environment to produce
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quality mushrooms. Weather conditions affects the sustainability in producing quality
mushrooms.

Objectives of the Study

General Objectives

The study aims to develop a facility to successfully cultivate oyster mushroom

regardless of the weather conditions outside the developed facility. The study also aims
to be financially productive for business purposes.

Specific Objectives

1. To develop a system that sustains the production of oyster mushroom.

2. To control the appropriate environmental conditions in cultivating oyster
mushroom.
3. The study aims to successfully monitor the mushrooms.
4. To increase the production of oyster mushroom
5. To stabilize the production of oyster mushroom.

Scope and Delimitation

The Pleurotus Ostreatus (Oyster Mushroom) cultivation features an automated

monitoring and control of humidity and temperature for mushroom system. The
monitoring system is a web-based program that requires an internet connection. The
monitoring and controlling system are controlled by a microcontroller (MCU). Though
the control system is automated, the user can manually control it via web browser. To
ensure water supply, the system is installed with reservoir. The system will be powered
by solar panels. Additionally, the system uses fruiting bags that is usually dispose after
4-6 months of used. Shredding is the recommended way to dispose the fruiting bags.
The system can only cultivate Oyster Mushroom. The automated monitoring and control
system will not be available if service interruption from ISP is experience.
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Significance of the Study

Educational Significance

The study offers considerable information about oyster mushroom cultivation

using electronic technologies. This study may benefit future researchers as reference in
similar studies.

Technological Significance

The project will provide controlled environmental conditions for the mushrooms
in it. Therefore, the attention of the farmer towards the mushrooms will be lessen.

Social Significance

The study promotes mushroom cultivation locally and gives an opportunity to

provide a profitable business in agriculture society and technopreneurships.

Economic Significance

The automation of mushroom cultivation will result to efficient water and power
consumption. Thus, wasted resources will be lessened.

Description of the Project

The project is designed to control the required environment condition to provide

a better production rate and quality of the oyster mushrooms. The control and
monitoring system are connected to an MCU. The water and cooling system will be
equipped with water reservoir and misters. It is equipped with a web-based system to
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track the growth progress of mushrooms. When internet connection is present, the
system can be controlled by the user remotely if necessary.

Conceptual Framework

Methods

Online Research

Research were done to project facts about mushroom in terms of its benefits such
as a food source, vitamins and medicine. Online research is also used to gather related
information from journals present in the internet.

Library Method

Library method was used for gathering correlated information in accordance to

the project. Research from the library was prepared to gather significant information
from related existing energy monitoring projects. The DHVTSU library provides
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information from books, thesis documents, and journals that are used in accomplishing
the project.

Interview Method

Interviews were done to manifest necessary information such as the specific

objective of the study, problems occur in mushroom cultivation, programming of the
WeMos, and coding of the web-based program.