Development and Market Potential of Oyster Mushroom Powder

Oyster mushroom powder offers significant health benefits, including being a rich source of dietary fiber, antioxidants, and essential nutrients, making it an ideal ingredient for functional foods aimed at promoting overall wellness. Despite its potential, limited studies have thoroughly explored optimal production methods, physico-chemical properties, and market readiness of mushroom powder, leaving a gap in the industry’s understanding of how to best produce and commercialize this product. Hence, this study aimed to address this gap by evaluating the production, quality, and market potential of oyster mushroom powder through five key objectives. A descriptive research design was employed, utilizing both quantitative and qualitative methods to gather comprehensive data. First, it developed a suitable drying method, determining that drying at 60-80°C for one hour produced optimal powder quality in terms of color and fineness. Second, the physico-chemical properties of the powder were assessed, revealing a moisture content of 8.5%, pH level of 6.2, and an acceptable particle size distribution, meeting industry standards for powdered products. Third, the organoleptic properties were evaluated using a 5-point scale (with 5 being highly acceptable) through consumer surveys conducted with 100 respondents, showing high acceptability across attributes such as appearance (mean score of 4.51), aroma (4.48), taste (4.44), and packaging (4.50). These results highlight the product's overall positive reception and potential for consumer satisfaction. Fourth, microbiological tests conducted in accordance with FDA guidelines demonstrated that the powder was free from harmful contaminants such as Clostridium perfringens, Salmonella, and E. coli, while the levels of yeast, mold, and coliforms were within acceptable limits, ensuring product safety. Finally, the market potential analysis revealed that consumers prefer smaller packaging sizes, particularly 100g with a pricing preference of PHP 205.00 for pouch packaging, and 60g with a preference of PHP 150.00 for bottle jars. The results highlight a strong market inclination towards convenient, well-priced, and high-quality mushroom powder. Recommendations include focusing on consumer-preferred packaging sizes and pricing strategies, adhering to stringent safety standards, and enhancing packaging features to meet market demands. This comprehensive approach positions the oyster mushroom powder favorably in the market, catering to consumer needs and ensuring product quality and safety.

Oyster Mushroom Powder, Drying Method, Physico-Chemical Properties, Organoleptic Evaluation

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