EPS@ISEP | The European Project Semester (EPS) at ISEP

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report [2019/06/25 12:42] – [Acknowledgement] team3report [2019/06/25 14:10] (current) – [2.1 Introduction] team3
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 ===== Acknowledgement  ===== ===== Acknowledgement  =====
-The team would like to thank ISEP and the EPS supervisors for the opportunity to take part in this great learning experience. They would like to give a special thanks to professor Abel Duarte and the microbiology technicians for their help and support. The Waste to Fungi team would also like to thank João Pedro Flora Pereira, a member of Team 2 (BeSol), for the countless hours he spent helping the team and the technical support provided. YOU ARE OUR HERO !!! <3+The team would like to thank ISEP and the EPS supervisors for the opportunity to take part in this great learning experience. They would like to give a special thanks to professor Abel Duarte and the microbiology technicians for their help and support.
  
 They would also like to give a special thanks to INESCTEC for providing an area to test our cultivation process.  They would also like to give a special thanks to INESCTEC for providing an area to test our cultivation process. 
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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, as of a device, technique, or scientific field achieved at a particular time. This is done to get ideas and solutions that could be added to the product or business plan. The cultivation process will be investigated in a lot of detail to gain a much richer understanding of the process, to see if any areas can be optimized or simplified to allow people to grow their own mushrooms as well as producing them on a more industrial scale.   +The state of the art refers to the highest level of general development, as of a device, technique, or scientific field achieved at a particular time. This is done to get ideas and solutions that could be added to the product or business plan. The cultivation process will be investigated in a lot of detail to gain a much richer understanding of the process, to see if any areas can be optimised or simplified to allow people to grow their own mushrooms as well as producing them on a more industrial scale.   
  
-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 on.   +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 on.   
  
 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, referring to their method of sexual reproduction. The gills on an oyster mushroom contain basidia (microscopic structure). Attached to the basidia are 4 haploid spores which are released into the air at maturity. These spores germinate into mycelium. The mycelium grows through its food, in this case coffee and eventually fruits a mushroom providing the growing conditions are suitable.  Oyster mushrooms are known for their heavy spore count and therefore routine cleaning in the fruiting room/environment is crucial.  The goal of the mushroom is to provide a platform for sexual reproduction and release of the spores. Humans, insects and animals are part of the chain which spread the spore of the mushroom [(Fungially)] Oyster mushrooms are basidiomycetes, referring to their method of sexual reproduction. The gills on an oyster mushroom contain basidia (microscopic structure). Attached to the basidia are 4 haploid spores which are released into the air at maturity. These spores germinate into mycelium. The mycelium grows through its food, in this case coffee and eventually fruits a mushroom providing the growing conditions are suitable.  Oyster mushrooms are known for their heavy spore count and therefore routine cleaning in the fruiting room/environment is crucial.  The goal of the mushroom is to provide a platform for sexual reproduction and release of the spores. Humans, insects and animals are part of the chain which spread the spore of the mushroom [(Fungially)]
-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 of mycelium or the incubation period after inoculation has occurred [(Fungially)]  +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 of mycelium or the incubation period after inoculation has occurred [(Fungially)]  
 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 and the right conditions are met for fruiting to occur, mushrooms will mature within a week. At this point, they are ready for harvesting. Each cake of block of colonized mycelium will produce between 3 to 4 flushes of mushrooms. After the 3rd or 4th flush of mushrooms, the remaining mycelium can be recycled by adding more substrate (food) and allowing it to colonize again so fruiting can occur. The Consistency of all these methods is the key to success [(Fungially)]  +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 and the right conditions are met for fruiting to occur, mushrooms will mature within a week. At this point, they are ready for harvesting. Each cake of block of colonised mycelium will produce between 3 to 4 flushes of mushrooms. After the 3rd or 4th flush of mushrooms, the remaining mycelium can be recycled by adding more substrate (food) and allowing it to colonise again so fruiting can occur. The Consistency of all these methods is the key to success [(Fungially)].  
  
 **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 pasteurization to kill off any micro-organisms that will compete with mycelium.  +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 pasteurisation to kill off any micro-organisms that will compete with mycelium.  
-Growing in coffee has quite a big advantage as it has already been pasteurized by the brewing process meaning it is ready for inoculation, skipping out the pasteurization step. Not to mention used coffee grounds are a massive wasted resource as they are still full of nutrients which Oyster mushrooms love to grow on. +Growing in coffee has quite a big advantage as it has already been pasteurised by the brewing process meaning it is ready for inoculation, skipping out the pasteurisation step. Not to mention used coffee grounds are a massive wasted resource as they are still full of nutrients which Oyster mushrooms love to grow on. 
  
 **Inoculating** **Inoculating**
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 **Coffee collection** **Coffee collection**
  
-In order to skip out pasteurization step, the waste coffee needs to be fresh that day and therefore a service will be created to collect fresh coffee waste. Once the coffee waste is collected fresh, with very sterile conditions the coffee has to be mixed with the mushroom spawn and then added into the cultivation bag/container. Ensure there are small air holes if a container is being used instead of a filter bag. +In order to skip out pasteurisation step, the waste coffee needs to be fresh that day and therefore a service will be created to collect fresh coffee waste. Once the coffee waste is collected fresh, with very sterile conditions the coffee has to be mixed with the mushroom spawn and then added into the cultivation bag/container. Ensure there are small air holes if a container is being used instead of a filter bag. 
  
 **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 across the coffee grounds, turning the mixture white [(Fungially)].+Place container in a warm (18-25°C) and dark place. During the next 3 weeks, the spawn will come to life and colonise across the coffee grounds, turning the mixture white [(Fungially)].
  
 **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 mold and needs to be removed. Salt can be used to kill it off without compromising the mycelium. This is why hygiene is so crucial. If you have achieved a nice white container then the mycelium is ready to enter the fruiting process by which you get mushrooms. Place the container in a pot with plenty of fresh air and a little light. Mushrooms love humid conditions so it is important to spray the mushrooms so they do not dry out [(Fungially)]+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 mould and needs to be removed. Salt can be used to kill it off without compromising the mycelium. This is why hygiene is so crucial. If you have achieved a nice white container then the mycelium is ready to enter the fruiting process by which you get mushrooms. Place the container in a pot with plenty of fresh air and a little light. Mushrooms love humid conditions so it is important to spray the mushrooms so they do not dry out [(Fungially)]
 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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 === 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)], Grey oyster mushrooms are very healthy and nutritious. A cup of raw grey oyster mushrooms provides around 28 calories and 0.35 grams of fat, 2.85 grams of protein and 2 grams of fiber. The same amount also provides 361 mg of potassium, 0.095 grams of Vitamin B6 and 33 μg of Folate. Grey oyster mushrooms are loaded with nutrients and vitamins which make them ideal for a healthy diet. They are free from fat, cholesterol, gluten, low in calories and sodium. They have high amounts of iron compared to meats. +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)], Grey oyster mushrooms are very healthy and nutritious. A cup of raw grey oyster mushrooms provides around 28 calories and 0.35 grams of fat, 2.85 grams of protein and 2 grams of fiber. The same amount also provides 361 mg of potassium, 0.095 grams of Vitamin B6 and 33 μg of Folate. Grey oyster mushrooms are loaded with nutrients and vitamins which make them ideal for a healthy diet. They are free from fat, cholesterol, gluten, low in calories and sodium. They have high amounts of iron compared to meats. 
  
 === 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>Budgetbreakdown}}+The budget breakdown is presented in Table {{ref>Budgetbreakdown}}.
 <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>circle}}:+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>circle}}:
  
 <WRAP centeralign> <WRAP centeralign>
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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 (Increase air circulation) ==
 For the control/regulation of the temperature and humidity of the chamber several strategies were thought: For the control/regulation of the temperature and humidity of the chamber several strategies were thought:
  
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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 temperature, so the chamber would always have to be in an environment with, initially, low temperatures (thus reducing the relevance of having a cooling system), or associated with one of the fans should be a source of fresh air (bucket with ice or some more sophisticated solution), which would increase the cost of the prototype.+  *The temperature inside the chamber could never be lower than the ambient temperature, so the chamber would always have to be in an environment with, initially, low temperatures (thus reducing the relevance of having a cooling system), or associated with one of the fans should be a source of fresh air (bucket with ice or some more sophisticated solution like a compressor), which would increase the cost of the prototype.
   *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>sp_mech}}.+An image and a video of the mechanism can be seen in **Figure** {{ref>sp_mech}} and {{ref>sp_mech2}}.
  
 <WRAP centeralign> <WRAP centeralign>
 <figure sp_mech> <figure sp_mech>
-{{:sp_mech.jpg?400|}}+{{:mech2.jpg?400|}} 
 +{{:mech1.jpg?400|}}
 <caption>Sprinkling mechanism</caption> <caption>Sprinkling mechanism</caption>
 +</figure>
 +</WRAP>
 +
 +<WRAP centeralign>
 +<figure sp_mech2>
 +{{:mech.mp4?400|}}
 +<caption>Sprinkling mechanism video</caption>
 </figure> </figure>
 </WRAP> </WRAP>

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