A Strengthening Oyster Mushroom Cultivation Based On Good Agricultural Practices (Increasing Productivity Through Improved Spores and Contamination Control In The Growth Chambers)

Abstract

Oyster mushroom (Pleurotus ostreatus) cultivation shows promise as a productive community enterprise, but its success is influenced by the quality of the spawn, contamination and the microclimate conditions within the growing house. This community engagement activity aims to strengthen growers’ knowledge and skills through the application of Good Agricultural Practices (GAP), with a focus on improving spawn quality, controlling contamination, and managing the microclimate of the growing house. The activity was carried out at the Jember Oyster Mushroom Home Industry in Jember Regency, involving 15 participants. The methods used included awareness-raising sessions, training, discussions, demonstrations, practical sessions, mentoring, and evaluation via pre-tests and post-tests, each comprising 10 questions. The material covered the identification of cultivation problems, the selection and handling of healthy spawn, the prevention and control of contamination through sanitation and the use of botanical pesticides, the management of temperature, humidity and air circulation, as well as the drafting of Standard Operating Procedures (SOPs) and production monitoring. The results of the activity showed that participants took part enthusiastically and were active in discussions and practical sessions. The average pre-test score ranged from 40 to 60, whilst the average post-test score rose to 100. This improvement indicates that the training programme successfully enhanced participants’ understanding of the principles and practices of GAP-based oyster mushroom cultivation. This initiative serves as a first step towards strengthening cultivation practices that are more targeted, hygienic and standardised. Further support is required to assess the impact of GAP implementation on contamination levels, the success rate of baglogs, productivity and the continuity of harvests..