Rejel Mushroom Growing Technology

Introduction to Mushroom

Why Grow Mushrooms

Mushrooms have been part of our human diet since time immemorial. They were used as food even before man understood the use of other organisms. Undoubtedly, mushrooms were one of man’s earliest foods,and they were often considered and exotic and luxurious food reserved for the rich. Today mushroom are food both for the rich and the poor. They can be grown anywhere as long as the conditions for their growth and cultivation are provided. Available mushroom technologies range in complexity from the very high to amazing low.

Mushrooms have been variously considered as a hedge against famine or a possible cancer cure. They do certainly have enormous potential for feeding third world people. In the west, mushrooms are regarded as a luxury food. But in many developing countries of the world, mushroom can mean cash for the poor and a new source of nutrition. Even landless peasant can grow mushrooms as valuable crops as long as they have the proper technology, the proper substrates and planting materials called spawns.

Mushroom and their needs

A mushroom is defined as “macro fungus” with a distinctive fruiting body which can be either epigeous or hypogenous. The micro fungi have fruiting bodies large enough to be seen with the naked eye and to be picked up by hand. In a narrow sense, the word Mushroom also refers to the fruiting body. Mushroom used to be classified into the kingdom Plantae but now they belong to the Kingdom of Fungi due to the unique fungal characteristics which draw a clear line from animals or plants, mushroom is heterotrophy (not having chlorophyll); they cannot generate nutrients from outer sources. They need to feed a food like cellulose and water before it grows.

The life Cycle of Mushrooms: If the section of gills are cut and examined under the microscope, spores will be observed on their surface. The spores will start to fall as the cap is fully expands, indicating maturity of mushrooms. The spores are so minute that they float on the air and are by the wind. Eventually, they fall to the ground usually with rain. If the conditions are favorable (optimum temp. and moisture), the spores will germinate to form a mass of mycelia. This is the start of vegetative phase of the mushrooms. Given an unrestricted amount of nutrients and favorable growing conditions, it is capable of unlimited growth. The mycelium developing from the germinating spores is the so-called primary mycelium and is usually uninoculate and haploid. This stage is a short-lived because the mycelia from the different spores tend to ramify and fuse to form secondary mycelium with two compatible nuclei, which continues to grow vegetative and is able to form fruiting bodies. Here are some examples of straw mushroom (volvariella volvacea) Life Cycle:

 

Volvariella Volvacea Life Cycle

Nutrition of the Mushrooms

The popularity of mushrooms is still based not on the nutrients that they contain but mostly on their exotic taste and their culinary properties, and can therefore make a very important contribution to human nutrition.

Food Value of the different cultivated mushrooms (% fresh weight)

Mushrooms/

Food items

  Protein

  CHO

    Fat

Calcium

    (Ca)

Thiamine

 (Vit. B1)

Riboflavin

(Vit. B2)

   Iron

    (Fe)

  Niacin

(Vit. B3)

Oyster M.

 2.9

5.66

1.79 

3.14

0.20

0.22

3.40

   7.72

Straw  M.

     3.8

   6.00

   0.60

    3.00

     0.10

     0.17

   1.7

   8.30

Wood ear

4.8

7.16

   0.50

    3.15

     0.08

     0.19

   3.60

   4.00

Potato

     2.0

   9.10

     0    

     11

     0.10

     0.04

   0.70

   0.04

Milk

     3.5

   4.90

    3.9

    118

     0.04

     0.17

   0.10

   0.17

Fish      

14-20

2-3

1-2

15

60

1.20

1.50

   1.20

Egg

     13

    2.0

   13.3

     68

      18

     0.27

   1-15

   0.27

Meat

     21

      –

    3.6

     8.3

    0.10

     0.29

   2.52

  29.00

Carrot

1.2

    9.3

    0.3

      39

    0.06

     0.06

   0.8

    0.06

 

Composition of Tropical Mushroom

Nutrients per 100 grams

 

Edible Portion

Fresh

 

 

Dried

Moisture (%)

87.7

14,9

Food Energy (calories)

39.0

274.0

Protein (g)

3.8

16.0

Fat (g)

0.6

0.9

Total Carbohydrates (g)

6.9

64.6

Fiver (g)

1.2

4.0

Ash (g)

1.0

3.6

Calcium (mg)

3.0

51.0

Phosphorous (mg)

94.0

223.0

Iron (mg)

1.7

6.7

Thiamine (mg)

0.11

0.09

Riboflavin (mg)

0.17

1.06

Niacin (mg)

8.3

19.7

Ascorbic Acid (mg)

5.0

Protein is one of the most important nutrients in food, being particularly important for building body tissues. Mushroom with protein content ranging from 3-7% when fresh to 25-40% when dry can play an important role in enriching diets when meat source are limited. The protein content is almost equal to that of corn, milk, and legumes, although still lower than meat, fish and eggs. As a dietary source of protein, are superior to most fruits and vegetables with the exception of beans and peas. Mushroom can be eaten fresh or cooked, unlike other protein source such as soya and yeast that have to be processed or disguised in some manner before they are acceptable on the table.

           Mushrooms also contain all the essentials amino acids as well as commonly occurring non-essential amino acids and amides. Lysine, which is low in most important amino acids in mushrooms.

           Mushrooms also rank quite high in their vitamin content, which include significant amounts of vitamin C. Although Vitamin A, mushroom make up for that with their high riboflavin, thiamin, and cyanocobalamin (Vit. B12) content, the latter being usually being found only in animal products. Their content of the anti-pellagra vitamin-niacin-is nearly equivalent to the levels found in pork or beef, which are to be considered to be the richest source of this vitamin. Mushroom are also good sources of minerals such as calcium, potassium, sodium and phosphorous in addition to folic acid, an ingredients known for enriching the bloodstream and preventing deficiencies. Iron is also present in an appreciable amount in mushrooms and together with phosphorous, can provide a good proportion of the recommended daily dietary needs. Mushrooms are low in sodium, making them ideal for persons with certain types of heart and kidney ailments.

As health food and medicinal

For the past 20 years, interest in the medicinal aspects of mushrooms has greatly been stimulated by the large number of scientific studies conducted on mushrooms. Folklores have provided clues for potential sources of medicine from mushrooms as well as from herbal plants. Using modern approaches, scientists have isolated and identified specific components that can either destroy or at least debilitate three of mankind’s killer disease: cancer, heart disease and AIDS. As a result, a vast body of scientific literature concerning mushrooms has been published since the 1970’s mostly in hospitals and research institutions in Europe, Japan, China and the United States. The most recent introduction of a medicinal mushroom is Ganoderma. The fruiting bodies have traditionally been used for medicinal purposes and for thousands of years have been regarded by the Chinese to be a high quality herbal medicine. It has been used clinically since ancient time in China for treatment of fatigue, coughing, asthma, indigestion, neurosis and a variety of diseases. Early reports indicated of the ability of Ganoderma to improve body functions, increasing its healing ability while maintaining a healthy and long life. It is now well establish from in vitro and in vivo studies that Ganoderma can help fight viral diseases, and modern research has proven its anti-tumor and interferon-inducting actions. Considerable data now indicates that Ganoderma basidiocarps have several components responsible for the inhibition of HIV multiplication. Today, Ganoderma is available in many countries in the form of fruiting bodies, capsules, tonic and instant teas and is grown in culture all over Asia. In California, Ganoderma is sold in Chinese stores in dry forms, without the need for pre- processing into teas.

How to prepare Ganoderma Tea:

  • 5 grams sliced Dried Ganoderma
  • 1 liter of water
  • Clay pot
  1. For person daily usage of 5 grams, add 1 liter of water and boiled for 1minute using low heat
  2. The boiled Ganoderma can used again until the bitter taste I gone, usually it is good for 2 to 3 times of boiling
  3. It is best to drink before its meal. For people with stomach problem, have the brew after each meal.
  4. If you dislike the bitter taste, add pure honey or glucose (avoid the use of sugar).

Doctor Roberto T. QuizonTestimony about Ganoderma Mushroom

My name Roberto T. Quizon, M.D. retired but still actively practicing medicine“Alternative complementary Medical Practice” At my clinic residence address: 108 8thavenue, Cubao, Quezon City.I am an 83 year old Medical Practitioner UST “Class 52” a General Surgeon with training at UST Hospital and in the U.S.A. Christ Hospital in New Jersey City and had several post graduate courses in the U.S.A. (PAM – 514916371-2-08).

            Now, I only came to know Ganoderma Mushroom from a certain Teddy Laurie from Bicol. I used “TEA” for my patients routinely for my “cancer patients” who are also suffering from Diabetes and hypertension and other degenerative diseases the Diabetes and Hypertension comes under control easily. So Ganoderma is very effective for my short clinical experience. My further research affirmed the used and the usefulness of Ganoderma. As evidenced by “Chinese Medical Research and also from Japan, this mushroom has been used for “Centuries already in China”to cure all diseases afflicting mankind, in other words a “cure all”. I want to inform the poorpatients who have suffering from all types of “Degenerative Diseases” to please try to get in touch with me so I can help. I am now trying my best to help Teddy (my source) to find ways to lower the costs.

             This is the main reason I want to promote Ganoderma Tea which is the cheapest available remedy for all “poor” patients who cannot afford expensive standard or western medicines. More patients and maybe doctors should know this vital information. I have been using almost all types of alternative herbals. Enzymes, Fruit juices, etc.local and imported for the several decadesof my medical practice but I find Ganoderma the least expensive but potent herbal to combat most “DEGENERATIVE” diseases that is afflicting most human due to unusual worldwide Pollution, Toxic and Stress. Now a day around the world, not only in the Philippines.

 

Ganoderma Lucidum
Ganoderma Fruiting bags
Dried Ganoderma

Paggawa ng Patubuan ng Oyster Mushroom

Preparation of Substrates (Fruiting Bags)

  1. Materials and Equipment used for Sawdust’s substrates:
  • 78 kg. – good lumber sawdust properly dry (hardwood)
  • 20 kg.- rice bran (D1) fine (Darak)
  • 1 kg. – calcium carbonate (lime stone from sea shells)
  • 1 kg. – brown sugar
  • 200 pcs. – 6” x 12” x .03 Polypropylene (pp) plastic bags
  • 200 pcs- ¾” diameter pvc pipe ring cutting ½ inch length
  • 200 pcs – ordinary rubber band
  • 200 pcs – cotton plugs
  • (one) – 200 liters steel drum
  • 15 bottles – Mother spawn or Planting spawn (oyster white/gray and ganoderma)

 

Pamamaraan:

  • Paghaluin ang mga tuyong mga materyales gaya ng kusot, darak, apog at asukal.
  • Dagdagan ng tubig gamit ang ligadera ang halo hanggang sa umabot ng 65% moisture content. Sa pamamagitan ng pagpisil ng halo sa kamao, kailangan walang tumulo na tubig sa pagitan ng mga daliri at pagbukas ay buo ang halo na nasa kamao.
  • Iimbak ang halo na paumbok o Pyramidal positions.
  • Takpan ng plastik, trapal o sako ang halo at pabulukin ng tatlong linggo, at muling haluin ang pile kada tatlong araw, upang pantay ang pagkabulok nito.
  • Pakaraan ng dalawang linggo pasingawin ang halo sa malilim na lugar

Paalala: Huwag ikalat ang halo sa ilalim ng araw, dapat sa dakong malilim.

  • Pasingawin at ikalat ang halo sa loob ng 2-3 hours upang makasingaw ang toxic nito. Isupot ang halo sa plastik na may timbang 800-1000 grams per bag.
  • Kunin ang dulo ng plastik at isuot sa butas ng pvc at lagyan ng bulak ang butas ng pvc, takpan ng plastik ang bulak at talian ng guma o rubber band.

Sterilize ang mga fruit bags sa loob ng anim na oras sa steel drum na may 90ºC ang temperatura. At sa pressure cooker naman ay 1 ½ oras @ 15 psi ang pagluluto na may temperaturang 125ºC.

Illustration Steel Drum Sterilizer
  • Ilagay ang lahat ang mga fruiting sa loob ng dram na nakatayo, takpan ng palastik at sako naman ang pangalawang takip.
  • Lutuin ang mga bag sa loob ng limang oras (6-8 hours), antaying lumubo ang naktakip na sako, bago pasimulan ang pagbibilang ng oras. Iwasang sumabog ang nakatakip na sako. Pananatilihin ang paglubo hanggang sa umabot sa takdang oras.
  • Palamigin at tamnan ng binhi ng Oyster white/grey at Ganoderma Mushroom
  • Pagkatatapos matamnan ang fruiting bag iincubate itosa loob ng cabinet o di kaya sa madilim na silid o kuwarto na may temperaturang 30°C (room temperature) hanggang sa mapuno na ng amag ang plastic.
Fully Ramify
Oyster White Fruiting bags
Oyster Gray Fruiting Bags
  • Pagkaraan ng 30 to 45 days mapupuno na ng amag ang plastic bag, ipahiga at isalansan ang mga bag sa ginagawang patungan o shielves, tanggalin ang nakapasak na bulak at hintaying lumaabas ang maliliit na kabute na syang tinatawag na Premordia hanggang sa maani ang mga ito.
  • Sa pag-aani kailangan itong hugutin o bunutin at kailangang walang matirang laman ng kabute sa mismong fruiting bag, upang hindi mabubulok at sanhi ito sa pagkontamina ng bag.
  • Matapos maka-ani diligan ito sa pamamagitan ng pag spray gamit ang atomizer o hands-spray, hintayin at muli itong mamumunga.

Costs of Production for Fruiting Bag of  Pleurotus and Ganoderma (sawdusts substrates)

  • 78 kg. – tuyong kusot (8 sacks) good lumber (dry) @ 35.00/ sack P  280.00
  • 20 kg. – Darak D1 (rice bran) @ 15.00 / kilo 300.00
  • – Brown sugar    1 kilo 50.00
  • – Apog  (calcium carbonate) from sea shells             60.00
  • 15 bottles – Mushroom Spawns (seeds) @ 70.00 / bottles 1,050.00
  • 200 pcs – Pvc neck 5mm x 3/4 diameter 45.00
  • 200 pcs – 6 x 12 x .03 PP plastic bag @ 1.00 /pc. 200.00
  • 200 pcs – ordinary rubber band  10.00
  • 3 days – Labor costs @ 300 / day  900.00      
  • Fuel – Lpg gas 150.00
  • 150 liters – Tap water for moisture content 38.00

Total costs for materials     3,053.00

Divided by 200 bags / module                   200.00

 Total costs per fruiting bag                     P   15.30

PAGSSASAAYOS NG KABUTE PAGKAANI (POST-HARVEST PROCESSING)

Ang kabute ay madaling masira o mabulok itoy iniimpake o tinatakpan ng stretch file (cling wrap) o plastic. Ito ay tatagal ng 4-5 days sa loob ng refrigerator. Kailangang pag-aralang mabuti ang layo mula sa mga pamilihang pinagpapaplanong pagbentahan ng produkto bago piliin ang lugar  ng pagtatamnan ng kabute para di magkaproblema sa pagtitinda ng sariwang kabute.

                  KABUTENG OYSTER                                         KABUTENG SAGING                                          

Ang mga sumusunod ay kailangang isaalang-alang:

  • Ang kabute ay kailangang maging sariwa at malusog
  • Hugutin o bunutin ang buong bunga hanggang sa pinakapuno nito.
  • Higit na maiam anihin ang mga kabute sa medaling araw
  • Kinakailangang mayroong sapat na daanan ng hangin ang mga collection tray upang maiwasan ang paginit ng ilalim ilalim nito.
  • Alisin ang maruruming mga piraso na may kusot o sawdust bago iimpake ang mga kabute.
  • Ang label o tatak nito ay kinakailangang magtaglay ng larawan ng mga product, nutritional content,at ang logo o pangalan at address ng kompanya.

Ang mga sumusunod ay maaring pagdalhan ng mga ibinebentang kabute:

  • Mga mamamakyaw ng mga gulay
  • Supermarkets
  • Mga Palengke
  • Restaurant
  • Hotel

Malaki rin ang potensyal ng kabute bilang produktong pang export, kaya inaasahang higit na lalaki pa ang produksyon nito. Maaring iluwas o i-export ang mga kabute ng tuyo (dried), canned o preserved. Karagdagang Kaalaman Tungkol sa Pagpreserba ng mga kabute Para mananatiling sariwa ang mga kabute sa loob ng 5 hanggang isang lingo gawin ang mga sumusunod:

  1. Balutin ng katsa at ipasok sa loob ng refrigerator sa almig na 15°C.
  2. Ipatong sa yelo sa loob ng Styrofoam box.
  3. Ihilera sa dahon ng saging na nakapatong sa malapad at patag na lalagyan

 

Pests and Diseases

A number of diseases and pests may attack the mushroom if left un-cared

 

Disease

  1. Green moulds (Trichoderma viridea) – It is the most common disease in oyster mushroom where green colored patches are observed on fruiting bags.

Control: Dip a cotton swab in 4% Clorox solution and scrapped off the infected area. If the fungus more than half of the fruiting bag, then the entire fruiting bag will be discarded or burnt or buried far from the place of mushroom house.

Insects

  1. Flies: Scarid flies, Phorid flies, and Cecid flies are found and attacked to mushroom and odor of spawn. They lay eggs on the straw or mushrooms, and the larva emerging from them to damage the crop. Larva feed on the mycelium, mushroom and penetrate inside the fruiting bodies making it unfit for consumption.

Control: To check entry of adult flies during the cropping period, screen the doors, windows or ventilators, in any 30 mesh nylon or wire net. Use fly trap or repellent in mushroom house.

  1. Mites: These are very thin, small crawling insects that appear on mushroom fruiting body. They are not damaging, but annoyed the grower when present in a large numbers.

Control: Maintain hygienic condition of the house as well as its surroundings.

  1. Slugs, Snails: These pests chew up portion of the mushroom which may later get infected with bacteria and affect the quality of the crop.

Control: Remove the pests from the fruiting bags or beds and kill them. Maintain hygienic conditions.

 

Other pests

  1. Rodents: Found mostly in low-cost mushroom house. They eat the grain spawn and make holes inside the fruiting bags.

Control: Use rat poison bait in the mushroom house or rat trap. Burrow of rats should be closed down with glass pieces and plaster.

  1. Ink caps Coprinus spp): It is weed of mushrooms that develop on the fruit bags or in straw mushroom beds before cropping begins. They subsequently disintegrate into black sliming mass at maturity.

Control: Physical removal of Coprinus from the fruiting bags or beds is the only control measure recommended.

 

Precautions

“Prevention is better than cure” is the fundamental motto of mushroom growing since it is very delicate crop and curative measures are often difficult. The mushroom itself being a fungus, when fungal diseases appear, it is often very difficult to control as the chemical used against the disease may affect the mushroom itself. Thus infinite care has to exercise from the very start to discourage the entry of any foreign “germs” or contamination. The following precautions should not be over-looked:

The very first requirement in mushroom growing is sanitation and hygienic conditions.

Most of the problems in mushroom growing arise due the improper hygiene:

  • The room where mushrooms are to be grown should be thoroughly washed and then whitewashed with lime. The floor should be also being limed.
  • The surrounding of the house should be devoid of stagnant drains, shrubs and other weeds as these harbor harmful diseases and insect pests.
  • At the entry of every room, there should be a trough with 2% Clorox solutions, where in the shoes or feet must be dipped before entering the room.
  • The worker should be clean preferably ware clean overalls.
  • No trash or surplus etc. should be left around the house.
  • In case of contamination, the contaminated fruiting bags should be remove to a spot well away from the house and buried in a pit or burnt.
  • At the end of every cropping process, the room should be washed again and whitewashed and fumigated with Clorox.
  • Any fallen bits of straw or mushroom should not be left on the floor of the room. Cleaning and cutting off of the base of the mushroom should be done outside the growing room and properly disposed off.
  • Clean straw is important for mushroom growing. While preparing the bags, care should take that it is properly compressed. The more the compression, the better the spawn running.
  • There should be gentle air exchange of air in the room with fresh air. Wind current cause drying and formation of malformed mushroom.

MUSHROOM GROWING HOUSES

Light Materials made of Bamboo and Nipa
Plastic Sheets Walling

Mushroom Racks inside Mushroom House

Angle Bar Rack
Wooden Rack
Rope Hanging

PAG-AALAGA NG MGA MUSHROOM FRUITING BAGS

Ang mushroom fruiting bags ay yari sa Polyprophelene Plastic (PP) na may sukat na 6 x 12 x .003 / 6 x 14 x .003. Naglalaman ito ng patubuan o substrates at doon mamumuo ang amag at doon din lalabas ang mga bunga ng mga kabute kapag mapupuno na ng mga amag ang buong plastic o bags.

Pamamaraan:

  1. Gumawa ng mushroom house na yari sa kawayan, plastic o di kaya concrete, depende sa budget na gusto ng magaalaga nito.
  2. Sterilised o linising mabuti ang bahay ng mushroom at malayo sa mababahong lugar o di kaya sa mausok na lugar.
  3. Idisinfect ang buong lugar sa pamamagitan ng pag-spray ng zonrox na tinunaw sa tubig na may sukat na 4ml sa bawat litro ng tubig.
  4. Gumawa ng mga patungan ng mga bags na yari sa bakal, kawayan o di kaya ay kawayan at idisinfect ito bago lagyan ng mga bags.
  5. Kapag puno na ng mga amag ang mga bags buksan ang bunganga sa pamamagitan ng pagtanggal ng pvc, bulak at papel.
  6. Magspray ng tubig sa bunganga sa pamamagitan ng atomizer sprayer sa pinakapinong labas ng tubig o mist spraying. Purong tubig lamang ang ispray, hwag chlorinated upang hindi makontamina ang mga bags.
Atomizer Sprayer
Atomizer

Bawal magspray kapag ang bunganga ng mga bags ay may mga lumalabas mga maliliit na kabute o pinheads. Dahil malulusaw ito kapag tatamaan ng tubig ang mga dahon ng kabute.

Primordea
Fully Grown
  1. Apat na araw simulang paglabas ng mga pinheads, pede na itong anihin at ang paraan sa pag-ani ay ang hugutin o bunutin ang buong batch nito, linisin at ire-pack ito sa pamamagitan ng polyprophelene plastic sapinan ng sariwang dahon ng saging saba at isealed ito gamit ang electric sealer at kailangang walang hangin na makakapasok. Pede ring gumamit ng styropore at balutin ito ng cling wrap at pwede na itong ibenta sa mga palengke. “Sugested retail price P20.00 to P35.00 per 100grams pack”.
Newly Harvest
100 grams pack

          PAGSSASAAYOS NG KABUTE PAGKAANI (POST-HARVEST PROCESSING)

Ang kabute ay madaling masira o mabulok itoy iniimpake o tinatakpan ng stretch file (cling wrap) o plastic. Ito ay tatagal ng 4-5 days sa loob ng refrigerator. Kailangang pag-aralang mabuti ang layo mula sa mga pamilihang pinagpapaplanong pagbentahan ng produkto bago piliin ang lugar ng pagtatamnan ng kabute para di magkaproblema sa pagtitinda ng sariwang kabute.

Ang mga sumusunod ay kailangang isaalang-alang:

  • Ang kabute ay kailangang maging sariwa at malusog
  • Hugutin o bunutin ang buong bunga hanggang sa pinakapuno nito.
  • Higit na maiam anihin ang mga kabute sa medaling araw
  • Kinakailangang mayroong sapat na daanan ng hangin ang mga collection tray upang maiwasan ang paginit ng ilalim nito.
  • Alisin ang maruruming mga piraso na may kusot o sawdust bago iimpake ang mga kabute.
  • Ang label o tatak nito ay kinakailangang magtaglay ng larawan ng mga product, nutritional content,at ang logo o pangalan at address ng kompanya.

Ang mga sumusunod ay maaring pagdalhan ng mga ibinebentang kabute:

  • Mga mamamakyaw ng mga gulay
  • Supermarkets
  • Mga Palengke
  • Restaurant
  • Hotel

Malaki rin ang potensyal ng kabute bilang produktong pang export, kaya inaasahang higit na lalaki pa ang produksyon nito. Maaring iluwas o i-export ang mga kabute ng tuyo (dried), canned o preserved.

Karagdagang Kaalaman Tungkol sa Pagpreserba ng mga kabute

Para mananatiling sariwa ang mga kabute sa loob ng 5 hanggang isang lingo gawin ang mga sumusunod:

  1. Balutin ng katsa at ipasok sa loob ng refrigerator sa almig na 15°C.
  2. Ipatong sa yelo sa loob ng Styrofoam box.
  3. Ihilera sa dahon ng saging na nakapatong sa malapad at patag na lalagyan

Hanggat maari kailangang makarating sa merkado paakatapos itong maani, sariwa at maibenta na kagad.

 

 

For more information you may visit or contact:

 

BIKOL

  • REJEL MUSHROOMCARE

Cynthia M. Laurie

Purok 6 Poblacion Uno, Basud Camarines Norte

Mobile: (0907) 2359942

Mushroom Farm

  • REJEL MUSHROOMCARE

Teddy C. Laurie

            Purok 3, Baragay Tabataba, Camarines Norte

Mobile: (095) 7526406 / (0926) 0391303

Email: rejelmushroomcare@gmail.com  

Web:  www.rejelmushroomcare.com  

            http://gmane.ws/12fKQG1

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