Mushrooms are increasingly recognised worldwide as a highly nutritious and functional food, offering a balanced combination of protein, vitamins, minerals, and dietary fibre, while remaining low in calories and fat. To support a stable, nutritious, and sustainable food supply to communities under our shelter, we are establishing a Mushroom Cultivation and Processing Unit, comprising three mushroom growing houses and a dedicated processing and operational facility.

The project will initially focus on Oyster mushrooms, cultivated using rubber sawdust, a locally available agricultural by-product. Over time, cultivation will expand to include additional mushroom varieties using alternative organic substrates such as paddy straw and CO5 grass. Designed to produce approximately 1,200 kg of fresh mushrooms per month, the entire harvest will be used to prepare free meals for the community.

By converting agricultural waste into wholesome food, this initiative not only promotes sustainability and nourishment but also furthers our mission of strengthening the community’s well-being.