Its high market demand has made it a popular crop for both folks who want to try their hand at farming as well as longtime farmers looking for ways to earn extra income.
The company started in 2017 and is founded by Kayen Bernardo and husband Victor Sala , a Spanish national. “We produce… our spawn… in our laboratories in CLSU and deliver it all over the country to mushroom growers,” Sala says. “…most of our production goes to white and brown oyster spawn… and we also introduced… other mushrooms like shiitake, lion’s mane, yanagi matsutake or pioppino mushrooms, and many other different species [of] medicinal, edible, and gourmet mushrooms.
The company has over 300-400 clients that range from small to medium to large scale growers. “Some of them, they just grow some mushrooms at home, some of them, they have 10 or 20 or 30 workers and they are producing hundreds of kilos every day.” Customers buy spawn on-site, or online through the company’s Facebook and Shoppee pages.
Other challenges include adapting specialty mushrooms to the local climate, finding a source for substrate ingredients that may be hard to find in the country, and generally needing to find ways to adapt to available factors and resources.
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