1.Mycorrhizae & Reforestation
Mycorrhiza is a symbiotic association between a fungus and the root of a living plant or tree. It is usually of mutual benefit to each member providing enhanced nutritional support for each other. This plant & fungal relationship is key to sustaining forest ecosystems. In facing the global impact of climate change and environment depletion, using local mycorrhizas can greatly speed up reforestation by enhancing the growth rate of native trees. Also, inoculating with some ectomycorrihizae when we plant the native trees especially at the seedling stage, the land could produce valuable edible mushrooms for community’s consumption after several years. For example, if we plant Yang Na (Dipterocarpaceae) seedlings that are inoculated with edible mycorrhizal fungi, we and our generations could harvest these mushrooms continuously
Project in Thailand:
2. Kitchen Waste research program – (Completed)
Kitchen waste compost 3-in-1 Benefits: Re-use Food Waste Compost to produce eco-mushrooms, vegetables and meat
This project aims to use mushrooms as a means to transform food waste into useful resources. The carbon-rich nature of food waste makes it suitable to replace woodchips, such that mushroom cultivation can reduce the demand on logging.
Kitchen waste is commonly called leftovers. Kitchen waste suitable for mushroom cultivation includes vegetable stems, fruit peels, egg shells, tea leaves, rice and noodles. Kitchen waste from the Huazhong Agricultural University are collected from university canteens for research purposes.
Experimental trials conducted by TMI and the Huazhong Agricultural University’s found that kitchen waste compost (produced with the use of a composting machine) can replace more than 20% of the conventional mushroom cultivation formula. This new kitchen waste compost formula is suitable for growing different types of edible and medicinal mushrooms.The kitchen waste cooperation programme