Towards Consumer-Oriented Mushroom-Based Product Development: An Exploratory Study in Rice-Based Farming Communities in Central Luzon, Philippines

Authors

Josefina F. Ballesteros, Rice Chemistry and Food Science Division, Philippine Rice Research Institute (PhilRice)Follow
Rosaly V. Manaois, Rice Chemistry and Food Science Division, Philippine Rice Research Institute (PhilRice)Follow
Amelia V. Morales, Rice Chemistry and Food Science Division, Philippine Rice Research Institute (PhilRice)Follow
Riza Abilgos-Ramos, Rice Chemistry and Food Science Division, Philippine Rice Research Institute (PhilRice)Follow

Publication Date

6-1-2021

Abstract

This study determined consumers’ awareness and interest towards mushroom and mushroom-based product ideas. A survey of 222 adults was conducted in rice-based farming communities in selected provinces, namely, Aurora,
Bulacan, Nueva Ecija, and Pampanga. Results showed that taste, nutritional, and health benefits were the top attributes considered by both sexes whenever they buy food for household consumption. Most of the respondents (99%) liked eating mushroom because of its palatability (71%) and perceived healthiness (26%). However, the majority (76%) consumed mushrooms only once a month or seldom in a year due to its limited availability. Food supplements, coffee-like beverages, and snacks (bread, chips, cookies) were the most interesting mushroom-based product ideas. These findings suggest product development opportunities and strategies to increase utilization and encourage mushroom cultivation in Central Luzon.

Recommended Citation

Ballesteros, Josefina F.; Manaois, Rosaly V.; Morales, Amelia V.; and Abilgos-Ramos, Riza (2021) "Towards Consumer-Oriented Mushroom-Based Product Development: An Exploratory Study in Rice-Based Farming Communities in Central Luzon, Philippines," Journal of Economics, Management and Agricultural Development: Vol. 7: No. 1, Article 1.
Available at: https://www.ukdr.uplb.edu.ph/jemad/vol7/iss1/1