Sustainability and Economic Feasibility through the Production of Oyster Mushroom (Pleurotus Ostreatus (Jacq.) P. Kumm.) Derived from the Waste of Coffee-Industry: A Case Study in the Western Area of San Salvador, El Salvador

Abstract

This research aims to assess the sustainability and feasibility of the production of Pleurotus ostreatus using ground coffee seed and pulp waste as substrate, and then demonstrating its economic profitability. Different raw materials were characterized as substratum and technical aspect production in the greenhouse for P. ostreatus were analyzed with the economic analysis for financing the project. With this technique, we found an option of sustainable model production, which concedes added value to the agricultural wastes from coffee processing once is used as a source of substrates for the production of Pleurotus ostreatus. The results obtained from the production of mushrooms through the waste from ground coffee and pulp are feasible and profitable in San Salvador. The use of coffee waste in the production of mushrooms will reduce the waste or biomass resulting from the coffee industry, therefore, it is a sustainable alternative in environmental terms. Moreover, economic analyses from PI's were 3.047052287, given that it was >1, consequently, the project was accepted, while the IRR was

Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom

“…This mushroom holds significant importance in agricultural waste management [41], as it is a saprophytic mushroom, which can release enzymes and break down dead plant and animal tissues [42]. Agriculture and food byproducts can be valorized for mushroom cultivation, and the spent substrate was shown to be suitable animal feed [43,44]. The usage of these byproducts in the production of P. ostreatus urges the implementation of mitigation and compensation strategies for the environment.…”

The Effect of Environmental Sustainabiity and Value Chain Concept in the Context of Local Economy on Value Added of Coffee Commodities in Kerinci

“…A number of studies have explored the relationship between environmental sustainability, value chains, and coffee production. Some studies have focused on specific sustainability practices, such as organic farming, shade-grown coffee, agroforestry systems, and water conservation techniques, highlighting their positive impacts on biodiversity conservation, soil fertility, and carbon sequestration [28], [29]. Other studies have investigated value chain dynamics in different coffee-growing regions, examining how value addition, market integration, and certification schemes can contribute to economic growth and sustainability [17], [19], [30].…”

The effect of coffee grounds and sawdust Tectona grandis L. f. as planting media for cultivation oyster mushroom Pleurotus sp.

“…Oyster mushroom is a type of wood mushroom that can be consumed [6][7][8], The nutritional content of oyster mushrooms is 19-35% protein, 9 amino acids, 72% unsaturated fat and fiber content from 7.4 to 24.6 [4,[9][10][11][12]. Oyster mushroom is widely cultivated for its medicinal properties as well as its delicacy [13][14][15][16], this makes oyster mushroom cultivation a good business opportunity both on a small or large scale [14,17].…”

“…Coffee wastes are good substrates for fungus growth, which can be used to produce Oyster mushrooms Pleurotus sp. [15,29]. Coffee grounds waste contains 1.2% nitrogen, 0.2% phosphorus and 0.35% potassium needed for growth and can be used as an additive in oyster mushroom growing media.…”

“…Cultivating oyster mushrooms using sawdust and coffee grounds is a waste management that provides added economic value, restores the environment and maintains community food security [2,15,28]. Therefore, based on the above background, a study was conducted on the effect of using coffee grounds and sawdust of Tectona grandis L. f as a planting medium for Pleurotus sp.…”