30/03/2026
Co-Incubation Training on Mushroom Production and Innovation kicks-off
The Laguna State Polytechnic University Agri-Aqua Technology Business Incubator (LSPU ATBI), in partnership with the Southern Luzon State University Technology Business Incubator (SLSU-TBI), Ouans Farm & Resorts Family Corporation (OUANS), and the LSPU Mushroom Production Research Center (MPRC), successfully conducted a two-day co-Incubation curriculum on Mushroom Production and Processing, aimed at enhancing participantsโ competencies in mushroom cultivation, processing, and product innovation.
Held as part of the institutionsโ shared commitment to research-driven extension services and enterprise development, the activity served as a platform for knowledge transfer, practical skills enhancement, and collaboration among stakeholders in the agri-food sector.
The program formally commenced with the registration of participants, followed by the opening prayer and opening remarks led by Ms. Lallaine Sarmiento, President of Bristol Integrated School. In her message, Ms. Sarmiento warmly welcomed the participants and underscored the importance of continuous learning and collaboration in promoting sustainable livelihood opportunities.
During the message of support and introduction of the resource speaker, Engr. Isabelita T. Domingo, Project Leader of LSPU ATBI, represented Mr. June Reymart Bague, Project Technical Aide V.
In her message, Engr. Domingo emphasized the significance of collaborative initiatives in empowering communities through technology-based livelihood opportunities.
โAng inyong pakikibahagi ay isang malaking hakbang tungo sa pag-unlad ng ating lokal na agrikultura at komersyo. Sa dalawang araw ng training ay matututo po tayo kung paanong mag alaga at magparami ng mushroom, gayundin ang pagproproseso ng ilang value-added products, na ihahatid ng MPRC.,โ Engr. Domingo shared.
A major highlight of the first day was the Mushroom Production and Processing Lecture delivered by A/Prof. Charmyne V. Sanglay, MM, Project Leader of the LSPU MPRC and KA-PIYU. The lecture focused on mushroom cultivation techniques, proper handling, processing methods, and market prospects for mushroom-based products. The session was followed by an interactive question-and-answer portion, allowing participants to engage directly with the resource speaker.
To reinforce the learning sessions, participants took part in a hands-on training activity on the preparation of fruiting bags and spawn, facilitated by Mr. Ramon Claudio I. Germanell II, MPRC Staff. The workshop provided attendees with practical exposure to the technical processes involved in mushroom production.
On the second day, the training continued with a Mushroom Processing Lecture, which highlighted the transformation of mushrooms into value-added food products and emphasized their commercial potential in local enterprise development.
A notable highlight of the second day was the culinary innovation activity, where participants prepared an array of unique dishes and products using mushrooms as the primary ingredient. Among the featured outputs were burger steak patties, mushroom shanghai, mushroom sisig, mushroom tocino, mushroom polvoron, mushroom nuggets, mushroom tempura, and mushroom adobo.
The activity showcased the versatility of mushrooms as a nutritious and innovative food ingredient while encouraging creativity and entrepreneurship among participants.
The event concluded with an overall evaluation and feedback session, followed by the awarding of certificates, marking the successful completion of the co-incubation curriculum.
Through this collaborative initiative, LSPU ATBI and its partner institutions continue to advance their mission of promoting innovation, sustainable agribusiness, and community empowerment through research-based training and extension programs.
Layout & Article: June Reymart C. Bague
Photo Credits: SLSU TBI and LSPU ATBI Team
