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| report [2019/06/25 12:02] – [7.8 Tests and Results] team3 | report [2019/06/25 14:10] (current) – [2.1 Introduction] team3 | ||
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| In the State of the art, the natural growing process of mushroom is going to be discussed, along with the different existing solutions, for industrial and individual purposes. | In the State of the art, the natural growing process of mushroom is going to be discussed, along with the different existing solutions, for industrial and individual purposes. | ||
| - | The state of the art refers to the highest level of general development, | + | The state of the art refers to the highest level of general development, |
| - | By gaining a deeper understanding of not only the cultivation process but also the market allows detailed analysis of potential gaps in the market leading to a particular niche to be capitalized | + | By gaining a deeper understanding of not only the cultivation process but also the market allows detailed analysis of potential gaps in the market leading to a particular niche to be capitalised |
| The primary goal of a mushroom farm is to produce a consistent yield of mushrooms to be sold on the market. The goal of this report is to investigate the feasibility of creating a business surrounded by the idea of growing mushrooms using coffee waste. The output of the business needs to be investigated through market research, however the vision of the business is clear. To connect people back to their food through sustainable food production. This will either be done by creating a sustainable mushroom farm that supports the local economy, local environment and local people, or by creating a service that allows people to learn and grow their own mushrooms at home, thereby reconnecting them with the food they eat and how it is produced. | The primary goal of a mushroom farm is to produce a consistent yield of mushrooms to be sold on the market. The goal of this report is to investigate the feasibility of creating a business surrounded by the idea of growing mushrooms using coffee waste. The output of the business needs to be investigated through market research, however the vision of the business is clear. To connect people back to their food through sustainable food production. This will either be done by creating a sustainable mushroom farm that supports the local economy, local environment and local people, or by creating a service that allows people to learn and grow their own mushrooms at home, thereby reconnecting them with the food they eat and how it is produced. | ||
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| === - Mushroom growing process === | === - Mushroom growing process === | ||
| Oyster mushrooms are basidiomycetes, | Oyster mushrooms are basidiomycetes, | ||
| - | Mycelium continually breaks down food using an enzyme. These chemical enzymes contain antimicrobial compounds which create a protective barrier around the mycelial network. Fungi digests externally and then absorbs nutrients that have been broken down into its body. These enzymes break down food like lignin and cellulose (both found in coffee) into simple sugars which are used for continued mycelial growth. This is know as the colonization | + | Mycelium continually breaks down food using an enzyme. These chemical enzymes contain antimicrobial compounds which create a protective barrier around the mycelial network. Fungi digests externally and then absorbs nutrients that have been broken down into its body. These enzymes break down food like lignin and cellulose (both found in coffee) into simple sugars which are used for continued mycelial growth. This is know as the colonisation |
| It is crucial to have a solid understanding of mycelium because this is what mushrooms fruit from. Without healthy cultivation of mycelium, fruiting of the mushrooms will not occur. A mushroom farm firstly needs to cultivate mycelium and then through the maintenance of the right conditions (high moisture, high oxygen and the right temperature) will cause mushrooms to grow. Paying close attention to the health and growth of mycelium will help to achieve bigger yields. | It is crucial to have a solid understanding of mycelium because this is what mushrooms fruit from. Without healthy cultivation of mycelium, fruiting of the mushrooms will not occur. A mushroom farm firstly needs to cultivate mycelium and then through the maintenance of the right conditions (high moisture, high oxygen and the right temperature) will cause mushrooms to grow. Paying close attention to the health and growth of mycelium will help to achieve bigger yields. | ||
| - | Mycelium needs to be cultured in a petri dish, this single petri dish is the starting point to produce large quantities of mushrooms. Different strains can be cultured to meet the needs of the growing. After the mycelium has been fully colonized | + | Mycelium needs to be cultured in a petri dish, this single petri dish is the starting point to produce large quantities of mushrooms. Different strains can be cultured to meet the needs of the growing. After the mycelium has been fully colonised |
| **Growing Mushrooms in coffee.** | **Growing Mushrooms in coffee.** | ||
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| Mushrooms are notoriously hard to grow because of inconsistent results. This is partly due to the mass production of low-quality grow kits which give unreliable results. Even in the wild mushroom’s growth is very unpredictable. However, by using the correct knowledge and relatively simple techniques it is possible to cultivate mushrooms on both an industrial and home scale. | Mushrooms are notoriously hard to grow because of inconsistent results. This is partly due to the mass production of low-quality grow kits which give unreliable results. Even in the wild mushroom’s growth is very unpredictable. However, by using the correct knowledge and relatively simple techniques it is possible to cultivate mushrooms on both an industrial and home scale. | ||
| Similar to the fruits produced by a tree, mushrooms are the reproductive fruits of a dense rootlike network of cells known as mycelium. When mycelium runs out or it’s put under some type of environmental stress it switches into survival mode and produces mushrooms in order to release its spores into the wind to find a better place to live. Lucky for us it is possible to recreate and manage the life cycle in order to cultivate good crops of edible mushrooms. Mushroom farming heavily relies on very strict growing conditions and minimising competition through pasteurisation [(Fungially)]. However, this can cost quite a lot for someone who wants to grow at home. One of the aims is to make it as cheap and rewarding as possible. | Similar to the fruits produced by a tree, mushrooms are the reproductive fruits of a dense rootlike network of cells known as mycelium. When mycelium runs out or it’s put under some type of environmental stress it switches into survival mode and produces mushrooms in order to release its spores into the wind to find a better place to live. Lucky for us it is possible to recreate and manage the life cycle in order to cultivate good crops of edible mushrooms. Mushroom farming heavily relies on very strict growing conditions and minimising competition through pasteurisation [(Fungially)]. However, this can cost quite a lot for someone who wants to grow at home. One of the aims is to make it as cheap and rewarding as possible. | ||
| - | For this reason, Oyster mushrooms are a great place to start as they are very resilient and can grow in many types of agricultural waste. The most common materials used to grow Oyster are freshly cut hardwood logs or straw. Growing on logs can be quite difficult and can take several years before your first harvest. Growing on straw requires | + | For this reason, Oyster mushrooms are a great place to start as they are very resilient and can grow in many types of agricultural waste. The most common materials used to grow Oyster are freshly cut hardwood logs or straw. Growing on logs can be quite difficult and can take several years before your first harvest. Growing on straw requires |
| - | Growing in coffee has quite a big advantage as it has already been pasteurized | + | Growing in coffee has quite a big advantage as it has already been pasteurised |
| **Inoculating** | **Inoculating** | ||
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| **Coffee collection** | **Coffee collection** | ||
| - | In order to skip out pasteurization | + | In order to skip out pasteurisation |
| **Spawn Run** | **Spawn Run** | ||
| - | Place container in a warm (18-25°C) and dark place. During the next 3 weeks, the spawn will come to life and colonize | + | Place container in a warm (18-25°C) and dark place. During the next 3 weeks, the spawn will come to life and colonise |
| **Fruiting** | **Fruiting** | ||
| - | After about 3 to 4 weeks the whole container of coffee and spawn mix should be completely white. If you see any other colours such as green or black, then this is a competitor | + | After about 3 to 4 weeks the whole container of coffee and spawn mix should be completely white. If you see any other colours such as green or black, then this is a competitor |
| After a week or so you will see mushroom pins start to develop. Over the next 5/7 days, the mushrooms will double in size every day. When the edges of the cap start turning upwards it is time to harvest. Cut the mushrooms at the base and be sure to remove the whole mushroom. You will typically get 3 or 4 flushes. The remaining mycelium can be used as spawn for the next grow. | After a week or so you will see mushroom pins start to develop. Over the next 5/7 days, the mushrooms will double in size every day. When the edges of the cap start turning upwards it is time to harvest. Cut the mushrooms at the base and be sure to remove the whole mushroom. You will typically get 3 or 4 flushes. The remaining mycelium can be used as spawn for the next grow. | ||
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| The survey was posted through different portuguese facebook groups ( 2 vegetarian pages, 1 student page ), general publications as well as messages directed to portuguese peoples. | The survey was posted through different portuguese facebook groups ( 2 vegetarian pages, 1 student page ), general publications as well as messages directed to portuguese peoples. | ||
| - | In total, we received 102 responses which are enough to draw reasonable conclusions. Most people who responded were between the ages of 18 and 24 (55.9%). We had responses from both male (59.8%) and female (40.2%) participants. There was a large variety of occupations however the majority were students. 33.3% of the Participants said they were vegetarian and 26% were omnivores. Ideally, the team would have liked more responses with a larger variety of people (age/ | + | In total, we received 102 responses which are enough to draw reasonable conclusions. Most people who responded were between the ages of 18 and 24 (55.9 %). We had responses from both male (59.8 %) and female (40.2 %) participants. There was a large variety of occupations however the majority were students. 33.3 % of the Participants said they were vegetarian and 26 % were omnivores. Ideally, the team would have liked more responses with a larger variety of people (age/ |
| In the second half of the survey participants were asked how if they agree with the following statements: We need to reduce our carbon footprint, we need to reuse and recycle more, we need to eat less meat and lastly if we should try to buy local products. The large majority of participants strongly agreed with the statements with only a few exceptions. This shows that people are environmentally conscious and are aware of what action needs to take place. This shows that people are aware of the environmental issue we face today and will eventually seek for businesses and products that support these statements. If the team can market and promote the product as something that addresses these environmental issues, consumers will see much more value in buying a product like this. | In the second half of the survey participants were asked how if they agree with the following statements: We need to reduce our carbon footprint, we need to reuse and recycle more, we need to eat less meat and lastly if we should try to buy local products. The large majority of participants strongly agreed with the statements with only a few exceptions. This shows that people are environmentally conscious and are aware of what action needs to take place. This shows that people are aware of the environmental issue we face today and will eventually seek for businesses and products that support these statements. If the team can market and promote the product as something that addresses these environmental issues, consumers will see much more value in buying a product like this. | ||
| - | 49% of participants eat mushrooms twice and week and 41.2% eat mushrooms 3 to 4 times a week. When asked what they look for when buying mushrooms | + | 49 % of participants eat mushrooms twice and week and 41.2 % eat mushrooms 3 to 4 times a week. When asked what they look for when buying mushrooms |
| Lastly, we asked participants how interested they were in the product the team was developing and asked them how much they would pay for it. Regarding the bucket grow kit, people showed quite high levels of interest and the average estimated price was set to about 10-15 euros. This shows that there is a want for the team’s products. The price estimated at 10-15 euros is more than reasonable and team can sell at this price while remaining competitive and profitable. Interest for fruiting and monitoring/ | Lastly, we asked participants how interested they were in the product the team was developing and asked them how much they would pay for it. Regarding the bucket grow kit, people showed quite high levels of interest and the average estimated price was set to about 10-15 euros. This shows that there is a want for the team’s products. The price estimated at 10-15 euros is more than reasonable and team can sell at this price while remaining competitive and profitable. Interest for fruiting and monitoring/ | ||
| ==== - SWOT Analysis ==== | ==== - SWOT Analysis ==== | ||
| - | SWOT analysis stands for: strengths, weaknesses, opportunities and threats. The purpose of this extremely useful framework is identifying and analyzing | + | SWOT analysis stands for: strengths, weaknesses, opportunities and threats. The purpose of this extremely useful framework is identifying and analysing |
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| === 4.6.2 Benefit === | === 4.6.2 Benefit === | ||
| - | The concern on product benefit should be not only living life green but also the nutrition and health aspects of eating mushrooms. According to Health Benefits[(Healthbenefits)], | + | The concern on product benefit should be not only living life green but also the nutrition and health aspects of eating mushrooms. According to Health Benefits [(Healthbenefits)], |
| === 4.6.3 Marketing campaign === | === 4.6.3 Marketing campaign === | ||
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| The budget for the promotional video has been set at 350 €. The team looked into hiring an independent film maker which would cost 200 € plus another 150 € for renting the equipment. | The budget for the promotional video has been set at 350 €. The team looked into hiring an independent film maker which would cost 200 € plus another 150 € for renting the equipment. | ||
| - | The budget breakdown is presented in Table{{ref> | + | The budget breakdown is presented in Table {{ref> |
| <WRAP centeralign> | <WRAP centeralign> | ||
| <table Budgetbreakdown> | <table Budgetbreakdown> | ||
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| ==== - Service development ==== | ==== - Service development ==== | ||
| - | Because the business is based on using coffee waste to grow mushrooms, Waste to Fungi needs an abundance of coffee waste. This is where the first part of the service comes into play. Waste to Fungi will act as collectors of coffee waste. This will involve providing cafes and restaurants with a container for them to put their daily coffee waste into which will be collected by runners employed by waste to fungi, this will then be delivered back to the production site where the coffee is mixed with mushroom spawn to make grow kits. Coffee waste needs to be fresh, so the service will involve daily collection. In exchange for providing ‘waste to Fungi’ coffee waste, the cafes and restaurants will be given a sticker to put in their window which shows that they are supporters of a sustainable business. The business intends to generate profit by offering 3 sizes of grow kits (1lL, 3L and 5L). Growkits will be made and incubated on site. Once the mycelium has fully colonised, they can then be sold to consumers, where they can grow fresh mushrooms at home. Any excess grows kits which are not sold, to avoid wasting them, they will be used directly by Waste to Fungi to grow fresh oyster mushrooms which can then be sold on the local market. The circular nature of the service described above is illustrated in Figure{{ref> | + | Because the business is based on using coffee waste to grow mushrooms, Waste to Fungi needs an abundance of coffee waste. This is where the first part of the service comes into play. Waste to Fungi will act as collectors of coffee waste. This will involve providing cafes and restaurants with a container for them to put their daily coffee waste into which will be collected by runners employed by waste to fungi, this will then be delivered back to the production site where the coffee is mixed with mushroom spawn to make grow kits. Coffee waste needs to be fresh, so the service will involve daily collection. In exchange for providing ‘waste to Fungi’ coffee waste, the cafes and restaurants will be given a sticker to put in their window which shows that they are supporters of a sustainable business. The business intends to generate profit by offering 3 sizes of grow kits (1lL, 3L and 5L). Growkits will be made and incubated on site. Once the mycelium has fully colonised, they can then be sold to consumers, where they can grow fresh mushrooms at home. Any excess grows kits which are not sold, to avoid wasting them, they will be used directly by Waste to Fungi to grow fresh oyster mushrooms which can then be sold on the local market. The circular nature of the service described above is illustrated in Figure {{ref> |
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| *Increase humidity (due to the use of fans the humidity is constantly being reduced) | *Increase humidity (due to the use of fans the humidity is constantly being reduced) | ||
| - | == - Cooling == | + | == - Cooling |
| For the control/ | For the control/ | ||
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| For a big part of the project this was the strategy the team wanted to implement, but it failed in many aspects: | For a big part of the project this was the strategy the team wanted to implement, but it failed in many aspects: | ||
| - | *Except for some less common situations, with the chamber closed, the temperature inside the chamber would always be higher than outside. (the use of a second sensor would be almost redundant). | + | *Except for some less common situations, with the chamber closed, the temperature inside the chamber would differ too much from the ambient temperature. (so the use of a second sensor would be almost redundant). |
| - | *The temperature inside the chamber could never be lower than the outside | + | *The temperature inside the chamber could never be lower than the ambient |
| *There is a higher cost due to the use of two DHT22 sensors. | *There is a higher cost due to the use of two DHT22 sensors. | ||
| - | Therefore, it would require more hardware solutions to achieve a reliable cooling system, so, the team focused on the using one DHT22 sensor to read the temperature and humidity inside and two fans as a way of increasing air circulation inside the chamber. | + | Therefore, it would require more hardware solutions to achieve a reliable cooling system, so, the team focused on the using one DHT22 sensor to read the temperature and humidity inside, and two fans as a way of increasing air circulation inside the chamber. |
| == - Warming == | == - Warming == | ||
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| In order to increase the humidity of the system a servo motor has been associated with a sprinkling mechanism, so whenever the system needs to be humidified the servo motor is triggered and it is squirt water through the chamber. With the use of the fans this water is evaporated and the humidity of the air is increased. | In order to increase the humidity of the system a servo motor has been associated with a sprinkling mechanism, so whenever the system needs to be humidified the servo motor is triggered and it is squirt water through the chamber. With the use of the fans this water is evaporated and the humidity of the air is increased. | ||
| - | An image of the mechanism can be seen in **Figure** {{ref> | + | An image and a video of the mechanism can be seen in **Figure** {{ref> |
| <WRAP centeralign> | <WRAP centeralign> | ||
| <figure sp_mech> | <figure sp_mech> | ||
| - | {{:sp_mech.jpg?400|}} | + | {{:mech2.jpg? |
| + | {{:mech1.jpg?400|}} | ||
| < | < | ||
| + | </ | ||
| + | </ | ||
| + | |||
| + | <WRAP centeralign> | ||
| + | <figure sp_mech2> | ||
| + | {{: | ||
| + | < | ||
| </ | </ | ||
| </ | </ | ||
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| **Fruiting Results** | **Fruiting Results** | ||
| - | + | -Below you can see the teams first bucket through out its first fruiting flush. | |
| - | Below you can see the teams first bucket through out its first fruiting flush. | + | |
| <WRAP centeralign> | <WRAP centeralign> | ||
