CapSU trains housewives on mushroom cooking

By Niño Manaog

Extension Associate

Capiz State University

As part of the Mushroom Production Project granted to the Capiz State University (CapSU) by the auspices of the National Economic and Development Authority (NEDA)’s Kennedy Round Two (KR2) Program, some 50 household women and in-house staff of CapSU were trained on cooking mushroom recipes recently at the Mushroom Production & Training Center in CapSU Burias in Brgy. Burias, Mambusao, Capiz.

Dr. Emelita Solante (far right) guides Sigma housewives on how to prepare the mushroom siomai.

According to Dr. Emelita Solante, extension director and mushroom project-in-charge and trainer, “we have given them the realization that mushroom is not just an ordinary food—it can also be cooked and prepared for profit.” High in protein just like tofu, mushroom is also a very cost-effective meat substitute, which cannot only augment livelihood but also give health benefits to consumers, Solante added.

The first batch of housewives from the town of Sigma, Capiz (right photo) was trained on September 18—along with a visiting group of six high school student-researchers from the University of the Philippines (UP) Visayas High School based in Iloilo City led by their adviser Mr. Jonny Pornel. Assisted by Dr. Guillermo Legada, current research director and project manager, Solante briefed the participants on the health and economic benefits of growing mushrooms within the household. For one day, participants were also given hands-on opportunities to cook and prepare mushroom recipes, namely: mushroom siomai (nicknamed mushromai by Mr. Pornel); mushroom achara (pickles); burger patties (nicknamed Burias burger by Mr. Pornel); crispy mushroom fries; Mushroom Express (inspired by the Bikol express) and mushroom lumpia.

Dr. Emelita Solante presents one of the fruits of her passion for mushroom processing--mushroom crispies which are far more nutritious substitute to French fries.

Then, on September 23, 2013, some 25 household women aged 30 to 50 years from the towns of Dumalag, Dumarao, Cuartero, and Mambusao. For this batch, the trainees prepared and designed the dishes to make them more presentable. They were also given mushroom cooking recipes brochures. One of the trainees wished they also joined the mushroom production training done previously. They deem it a prerequisite to mushroom processing.

Sample mushroom pickles
produced in said trainings.

In October, succeeding trainings on mushroom recipes cooking are slated for the municipalities of the first district of the province including Panitan, Panay and Pontevedra, among others.

The project is fully supported by the Office of the Vice-President for Research and Extension Dr. Cora Navarra and CapSU headed by President Editha Magallanes.

Based on the NEDA website, the Kennedy Round Two (KR2) Program, or the Grant Assistance for Underprivileged Farmers (GAUF) is a grant facility of the Government of Japan designed to assist developing countries striving to achieve food sufficiency.  In the Philippines, proceeds from KR2 are shared by the Department of Agriculture (80%) and NEDA (20%). KR2 seeks contribute to the national productivity enhancement efforts by financing catalytic agri-based projects leading to employment generation and better management of the environment at the grassroots, especially in depressed rural areas.

The CapSU RDEC headed by VP for Research & Extension Cora Navarra (seated, center) and assisted by Research Director Guillermo Legada (second from right) and Extension Director Emelita Solante (second from left) extends to share knowledge on mushroom processing to local housewives and research students alike.