Tokyo Electron Singapore participated in a Mushroom Cultivation Workshop as one of its CSR activities. Participants were introduced to the world of mushrooms and learnt about the amazing benefits mushroom can offer to us and our environment. We gotten to know from the workshop that mushroom can be a great substitute for meat, containing a high amount of protein and nutrients. Not to mention that the texture of certain mushrooms is very similar to meat too.
The second part to the workshop was an exciting one for the participants as they got to do some hands-on activity of making their own mushroom growth kits from scratch. There were two kinds of mushrooms growth kits made during the workshop, Golden Oyster Mushroom and Lion’s Mane. The method used during the workshop required high tech laboratory equipment, controlled temperature, and humidity. However, participants were also taught how they can make their own mushrooms using simple waste items like cardboard and toilet paper tubes, which can be obtained easily from the convenience of one’s home. This opens a great opportunity and ideas for the participants to reduce their waste and transform it into something sustainable, yet edible at the same time.
Mushroom growth kits were brought back for participants to cultivate and grow after the workshop. Throughout the process, it was a fascinating experience for everyone as they got to witness the whole process from seeing the growth spawn settling inside the substrate bag, to mycelium forming and appearing inside the bag and finally seeing little mushrooms pines sprouting out. By the second week, a lot of condensation and water droplets can be seen from the inside of the bag. This is also one of the indications that the growth kit bags are ready to be cut to introduce air and water to allow the mushrooms to grow. Participants were told to cut open the bag by marking a cross where there most mycelium (white color-looking organism) have formed.
From the second to the fourth week, this is where things get far more exciting. Depending on each participants growth kit, they should start seeing tiny little mushrooms growing out of the bag. Within the next few days, the Golden Oyster Mushrooms and Lion’s Mane would grow triple in size. This is a sign that these beautifully fruited mushrooms are ready to harvest for human consumption.
While we were at the workshop creating our growth kits, the workshop facilitator has shared with us that the best way to enjoy these mushrooms was simple. All we have to do was to pan fry the mushrooms with some olive oil, followed by a sprinkle of salt and pepper to enhance and enjoy the natural flavors of the mushrooms.
Overall, this workshop has taught the participants ways on how they can adopt more sustainable eating habits by choosing plant-based alternatives. The food we choose to consume does make an impact to the environment. By swapping out for plant-based alternatives like mushrooms, we can help to contribute towards the reduction of carbon footprints and ultimately, creating a positive impact on the environment.
Singapore
