Developing Edible Mushroom Cultivation Through the Use of Local Seeds and the Recycling of Agricultural Waste for a Sustainable National Economy

Abstract

Edible mushroom cultivation, based on local strains and agricultural waste recycling, promotes a sustainable economy by reducing reliance on imported mycelium and enhancing local resource use. Despite mushrooms' sensitivity to contamination, production can be improved through resistant strains, optimized substrates, and natural additives. The goals are to increase yields, improve quality, enhance disease resistance, and support sustainable farming. This approach boosts employment, food security, and waste management, contributing significantly to the economic development of rural and peri-urban areas.