The Water Footprint of Oyster mushroom (Pleurotus ostreatus) Cultivation under Small-scale Polybag Farming Conditions in Sri Lanka

Abstract

Purpose: Water footprint (WFP) is a widely used environmental indicator to compare and identify the strategies for better water use efficiency. The Objectives of the present study were to calculate and analyze the WFP of Oyster mushroom cultivation under small-scale farming conditions in Sri Lanka. Research Method: Water footprint was estimated as the sum of water used for preparing the mushroom growing substrate and the on-farm water requirement for the production of a ton of mushrooms. Production parameters and on-farm water usage of three small-scale Oyster mushroom farms were recorded. Findings: WFPs of growing substrates were low (591-642 m3/ton) and varied within a narrow range. The main on-farm water-consuming activities were the preparation of growing media, water for sterilization of media, spraying of water during the growing cycle, floor cleaning, and laborer’s water consumption. WFP of mushroom cultivation under the conditions specified in this study was 1181 m3/ton. Being the largest component, mushroom growing media accounted for 95% of the WFP. On-farm water requirement was found to be as low as 4.4 L/kg. WFP of mushrooms was lower than those reported for eggs, broiler meat, pork, beef, lentil, and soy meat. Nevertheless, the WFP of mushrooms, when expressed per unit of calorie or protein was higher than that of egg and soy meat. Originality/ Value: As the first reported WFP calculation for mushrooms in Sri Lanka, this study identified mushrooms as a water-efficient food item. Improvement in yield and shortening of the growing cycle were identified as the means of reducing the WFP of mushroom cultivation in Sri Lanka.