The effect of substrate and substrate formulation on the yield of Oyster mushroom (Pleurotus ostreatus)

Developing countries like Ethiopia, should strive to solve acute protein deficiencies in the diets of their population by cultivating mushrooms in the urban areas, without heavily depending on agricultural lands and capital. This experiment was conducted to identify the suitable basic substrate for yield and yield contributing attributes for oyster mushroom in wolayta zone of Ethiopia. Seven combinations of substrates viz. maize, sorghum, soybean, maize+sorghum, maize+soybean, sorghum+soybean and maize+sorghum+soybean stacks were evaluated for oyster mushroom production efficiency in a completely randomized design (CRD) with three replications. Percent biological efficiency (% BE), fresh yield and yield related components of oyster mushroom was analyzed using SPSS (version 20.0). Highest fresh yield (1012g/kg) with percent BE (101.2%) and the lowest fresh yield (52g/kg) with percent BE (5.2%) were achieved on, maize + Sorghum + Soybean stack and Soybean stack, respectively. During 1st flush, maximum yield was also obtained in substrate comprising maize + sorghum + soybean stack compared with other treatments. Therefore, producers should be encouraged to use this substrate to maximize oyster mushroom yield and use agricultural wastes for food production. Oyster mushroom could play a pivotal role in supporting the food and nutritional self-sufficiency in Ethiopia and shouldbe included as a component of food security assurance strategy for the country.