Assessing the Impact of Oyster Mushroom Production on the Livelihood

of Naje Community Farmers' Association (NACOFA) in Barangay Naje,

Arakan, Cotabato

Author: Maybelyn L. Pedroso, Richie Mae M. Rodriguez

Cotabato Foundation College of Science and Technology
Agribusiness Department

Abstract:

This study conducted in a qualitative exploration of oyster mushroom

production and its impact on livelihoods and communities, focusing on the

experiences and perspectives of members from the Naje Community Farmers'

Association (NACOFA). Using a descriptive approach, data was collected through

interviews and focus group discussions to gain valuable insights and understand

the nuances of the cultivation process.

The findings suggest that oyster mushroom production has proven to be a

promising avenue for generating income and employment opportunities,

particularly for unemployed members within NACOFA. Participants expressed

optimism about its potential for improving livelihoods and acknowledged the

positive impact it has had on the community.

However, challenges were identified, most notably the labor-intensive

nature of certain aspects, such as bagging and hauling sawdust. This has led to

calls for the exploration of mechanization and automation technologies to

increase efficiency while reducing physical exertion.

Furthermore, the study highlighted the importance of environmental

conditions, specifically the need for cooler locations within Barangay Naje, to

optimize mushroom growth. It emphasized the significance of continuous

monitoring and adaptation to create favorable microclimates within the

mushroom house.

Keywords: Oyster Mushroom Production, Livelihood, Impact assessment

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I. Introduction

The cultivation and production of oyster mushrooms have gained

significant attention in recent years due to their numerous economic and

environmental benefits. As local communities seek sustainable alternatives to

traditional forms of agriculture, the Naje Community Farmers' Association

(NACOFA) has embarked on a venture to explore the potential of oyster mushroom

production as a means to improve livelihoods (Musah, A. R., et al. 2020).

Oyster mushrooms, scientifically known as Pleurotus ostreatus, are highly

versatile and adaptable to various growing conditions. Their ability to thrive on

agricultural waste materials and their short growth cycle make them an attractive

crop for communities seeking sustainable farming practices. Moreover, oyster

mushrooms offer high nutritional value and are in increasing demand in local and

international markets, creating potential income-generating opportunities for

farmers (Sierra, J. D., & Rengifo, E. A. 2017).

In the case of NACOFA, the adoption of oyster mushroom production has

the potential to diversify the income streams of community farmers and enhance

their economic resilience. By engaging in mushroom cultivation, the farmers can

leverage their existing knowledge and resources while reducing their dependency

on single-crop agriculture. This shift not only has positive economic implications but

also contributes to the overall sustainability of farming practices.

Beyond economic considerations, oyster mushroom production offers

additional social benefits. As members of NACOFA engage in this new venture,

they can foster stronger community bonds through shared knowledge, training,

and collaborative efforts. The cultivation and marketing of oyster mushrooms can

provide a platform for the exchange of ideas and experiences, ultimately

strengthening the social fabric of the Naje community (Lava, S., et al. 2019).

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 Furthermore, exploring the environmental impact of oyster mushroom

production is essential. By utilizing agricultural waste materials as substrates for

mushroom cultivation, NACOFA can minimize waste and contribute to a more

circular economy. Additionally, oyster mushrooms have the potential to reduce

the reliance on chemical fertilizers and pesticides, promoting sustainable

agricultural practices and mitigating environmental degradation (Vazquez, E., et

al. 2020).

Ultimately, understanding the impact of oyster mushroom production on

the livelihoods of community farmers is paramount in developing strategies that

harness the potential of this alternative farming practice. By doing so, we can pave

the way for sustainable economic growth, social empowerment, and

environmental conservation in NACOFA and similar agricultural communities.

Through this impact assessment, we aim to uncover the specific effects of

oyster mushroom production on the livelihoods of NACOFA members. By

examining the economic, social, and environmental aspects, we hope to provide

insights that will guide future decisions on sustainable agricultural practices in the

Naje community.

Objectives:

1. Determine the economic impact of oyster mushroom production on the

livelihood of the Naje Community Farmers' Association, including assessing

changes in income, profitability, and market access.

2. Evaluate the social effects of engaging in oyster mushroom cultivation, such as

skill development, social networks, and empowerment of community members

within the Naje Community Farmers' Association.

3. Assess the environmental implications of oyster mushroom production,

specifically examining its sustainability, resource usage, and potential effects on

local ecosystems.

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4. Identify the challenges and opportunities associated with implementing and

sustaining oyster mushroom production as a viable livelihood option within the Naje

community.

5. Establish a baseline for future monitoring and evaluation to track the long-term

effects of oyster mushroom production on the livelihoods of the Naje Community

Farmers' Association.

II. Literature Review

This literature review presents a comprehensive synthesis of existing studies

that have explored the impact of oyster mushroom production as a livelihood

extension project across these dimensions. By examining the demographic shifts in

communities, economic implications, social and community-level effects, as well

as environmental sustainability, we can gain insights into the holistic effectiveness

and potential of oyster mushroom projects.

Oyster mushroom production has gained recognition as a promising

livelihood extension project in numerous contexts, with the potential to generate

income, enhance food security, and contribute to sustainable development. In

order to assess the overall impact of oyster mushroom production, it is important to

examine its effects on various dimensions such as demographics, economic

aspects, social and community-level dynamics, and environmental sustainability.

Demographics play a crucial role in shaping the outcomes of livelihood

extension projects. Studies, such as Johnson et al. (2019) and Williams et al. (2020),

have examined the demographic impact of oyster mushroom production in rural

communities. The studies analyze changes in income distribution, employment

opportunities, and household well-being, providing valuable insights into how

oyster mushroom projects influence the demographics of these communities.

Assessing the economic impact is essential for understanding the viability

and sustainability of oyster mushroom production as a livelihood extension project.

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 Ding et al. (2020) and Gomez et al. (2019) have conducted economic

impact assessments, examining profitability, market value, and economic

sustainability. These studies shed light on the income generation potential and

market integration of oyster mushroom projects, highlighting their significance in

the local economy.

Additionally, the social and community-level effects of oyster mushroom

production have been explored in the studies of Brown et al. (2018) and Thompson

et al. (2018). Results revealed changes in social capital, community cohesion,

empowerment, and gender dynamics resulting from the implementation of oyster

mushroom projects. Understanding the social dimensions can help in assessing the

broader community-level impacts and the potential for fostering social

development and empowerment.

Furthermore, the environmental sustainability of oyster mushroom

production is a critical aspect to consider. Smith et al. (2019) and Rodriguez et al.

(2021) have focused on assessing resource utilization, waste management

practices, and overall ecological footprint in relation to oyster mushroom projects.

They examined the use of resources, waste management practices, and

ecological footprint of oyster mushroom projects, highlighting their potential

contributions to environmental conservation and sustainable agriculture.

III. Methodology

1. Research Design

This study was mainly qualitative research that uses descriptive approach

using common statistical tools. The purpose of the study is to gain insights and

understand the experiences and perspectives of Naje Community Farmers'

Association (NACOFA) members regarding oyster mushroom production and its

impact on their livelihood and community.

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2. Sampling

Determined the appropriate sample size and sampling technique using

purposive sampling to select participants who are actively involved in oyster

mushroom cultivation within NACOFA.

3. Data Collection

Employed qualitative data collection methods to gather rich and detailed

information from the participants. The following techniques were used:

a. In-depth Interviews: Conducted semi-structured interviews with NACOFA

members who have experience and knowledge in oyster mushroom cultivation.

Used of an interview guide with open-ended questions to explore their views,

insights, challenges, and suggestions related to oyster mushroom production.

b. Focus Group Discussions: Organized focus group discussions with NACOFA

members that encouraged interaction and exchange of ideas. It has provided a

platform for participants in sharing their experiences, viewpoints, and discussed

common challenges and solutions related to oyster mushroom cultivation.

4. Data Analysis

Applied thematic analysis to identify key themes and patterns within the

collected data

a. Transcribed and/or transcribed interviews and focus group discussions

verbatim.

b. Read and re-read the transcripts to gain a comprehensive understanding of

the data.

c. Identified key ideas, concepts, and categories that emerge from the data.

d. Grouped similar ideas to form themes or patterns.

e. Assigned labels to the themes to capture their essence.

f. Analyzed each theme in detail, including relevant quotes, to generate

meaningful findings.

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5. Trustworthiness and Reliability

Enhanced the trustworthiness and reliability of the research findings through

techniques such as member checking and data triangulation. Member checking

involves sharing the findings with participants and seeking feedback to ensure their

accuracy and representation of their views. Triangulation involves using multiple

data sources (interviews, focus groups) and perspectives to validate and cross-

verify the findings.

6. Ethical Considerations

Prioritized ethical considerations throughout the research process. Obtain

informed consent from participants, ensure confidentiality and anonymity, and

adhere to ethical guidelines and regulations. Seek ethical approval from relevant

institutional review boards, if necessary.

7. Data Presentation

Presented the findings in a clear and organized manner. Use quotes and

excerpts from interviews and focus group discussions to support and illustrate the

identified themes. Considered using visual aids like tables or diagrams, if

appropriate, to enhance the understanding of the findings. Provided a

comprehensive and accurate description of the experiences and perspectives of

NACOFA members regarding oyster mushroom production.

IV. Analysis of the Results

Demographic Profile of the NACOFA Members

Age

In Barangay Naje, recipients of oyster mushroom production are diverse in

age, ranging from 27 to 74 years old. The data illustrates a varied distribution,

highlighting the demographic landscape of the recipients. Notably, the majority of

recipients are clustered around the middle-aged to older age groups. Specifically,

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individuals aged 57 constitute the largest group, representing 11.5% of the total

recipients.

This suggests that oyster mushroom production in this barangay is accessible

and appealing to individuals in their late 50s. Additionally, there is a substantial

presence of recipients in their late 40s and early 50s, with 7.7% falling within the 47

and 54 age brackets. Furthermore, there is a consistent representation of recipients

across the age spectrum, emphasizing the inclusive nature of this agricultural

initiative.

The data showcases a balanced distribution, indicating that oyster

mushroom production engages recipients across various stages of adulthood. This

diverse age range signifies the potential for intergenerational knowledge

exchange and community involvement, contributing to the overall sustainability

and success of the oyster mushroom production program in Barangay Naje.

Table 1. Age of the NACOFA Members

Frequency Percent
27 1 3.85
30 1 3.85
35 1 3.85
37 1 3.85
40 1 3.85
42 1 3.85
47 2 7.69
50 1 3.85
53 1 3.85
54 2 7.69
57 3 11.54
58 2 7.69
61 1 3.85
63 1 3.85
64 1 3.85
65 1 3.85
67 2 7.69
69 2 7.69
74 1 3.85
Total 26 100.0

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Gender

In Barangay Naje, the recipients of oyster mushroom production program

exhibit a notable gender disparity, with 69.2% being female and 30.8% male. This

data underscores a significant female participation in the initiative, suggesting a

strong inclination of women in the community toward agricultural activities such as

oyster mushroom cultivation. The higher percentage of female recipients implies a

potentially empowering and inclusive environment within the barangay, where

women actively engage in economic activities and agricultural ventures. This

gender distribution also points towards the importance of promoting gender

equality and supporting women's involvement in sustainable agricultural practices.

Moreover, it indicates a need for tailored support and resources to further

enhance the participation of both genders, ensuring equal opportunities and

representation in agricultural initiatives. Understanding this gender distribution is

crucial for developing targeted strategies and support systems that can strengthen

the overall impact of the oyster mushroom production program within the

community, fostering social and economic development while promoting gender

inclusivity.

Table 2. Gender of NACOFA members

Frequency Percent Valid Cumulativ
Perce e Percent
nt
Male 8 30.8 30.8 30.8
Femal 18 69.2 69.2 100.0
e
Total 26 100.0 100.0

Occupation

The recipients of oyster mushroom production in Barangay Naje are

engaged in diverse occupations, showcasing a mix of livelihoods within the

community. The data reveals that 26.9% of the recipients are farmers, indicating a

significant presence of individuals with agricultural backgrounds. This aligns well

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with the agricultural nature of the oyster mushroom production initiative, attracting

individuals who are already familiar with farming practices.

Additionally, 50% of the recipients are involved in housekeeping,

underlining the active participation of homemakers in the program. This signifies a

crucial involvement of individuals primarily responsible for household activities,

highlighting their interest and engagement in agricultural ventures.

Furthermore, 23.1% of the recipients are barangay officials, indicating a

notable representation of local government authorities. Their involvement

showcases the community-level support for the oyster mushroom production

initiative, reflecting a collaborative effort between local governance and the

residents. Understanding the diverse occupational backgrounds of the recipients

is vital for tailoring training programs and support services effectively. For example,

specific agricultural training might be beneficial for housekeeping recipients,

enhancing their skills and knowledge in mushroom cultivation. Similarly,

collaboration with barangay officials could lead to policy support and

infrastructural development, creating a conducive environment for sustainable

agricultural practices within the community.

Table 3. Occupation of NACOFA members

Frequency Percent
1. Farming 7 27.00
2. Housekeeping 13 50.0
3. Barangay Official 6 23.00
Total 26 100.0

Years engaged in Mushroom Production as an extension project of Agribusiness

Department

The data regarding the years of engagement in mushroom production

among recipients of the Agribusiness Department's oyster mushroom extension

project in Barangay Naje provides valuable insights into the experience levels

within the community. A significant 80.8% of the recipients have been involved in

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mushroom production for two years, indicating a substantial and consistent interest

in this agricultural endeavor. This suggests a high level of continuity and

commitment among the majority of recipients, showcasing a strong foundation of

knowledge and expertise.

Additionally, 19.2% of the recipients have one year of experience in

mushroom cultivation. While this percentage is smaller, it still signifies a notable

presence of relatively new participants in the program. This diversity in experience

levels, ranging from beginners to those with a couple of years of expertise, can

foster a supportive learning environment within the community. More experienced

individuals might serve as mentors and sources of guidance for the newcomers,

facilitating knowledge transfer and skill development.

Understanding the varied experience levels is crucial for the Agribusiness

Department's extension project. It allows for tailored training sessions, ensuring that

both beginners and more experienced participants receive appropriate and

targeted support. For those with one year of experience, foundational training and

skill enhancement workshops can be beneficial, whereas those engaged for two

years might benefit from advanced techniques and market-oriented strategies.

Furthermore, recognizing the long-term engagement of the majority

indicates a successful and sustained interest in mushroom production within the

community. This extended involvement can lead to a more stable and thriving

local mushroom industry, benefiting not only the individual recipients but also

contributing to the economic growth and agricultural sustainability of Barangay

Naje.

Table 4. Years engaged of NACOFA members in Mushroom Production as an

extension project of Agribusiness Department
Year Frequency Percent
1 5 19.00
2 21 81.00
Total 26 100.0

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Economic Impact

The data underscores the significant positive economic impact of oyster

mushroom production on the members of NACOFA (Naje Community Farmers

Association) as recipients of the Agribusiness Department's extension project. A

remarkable 100% of the respondents reported that oyster mushroom production

has positively impacted their income over the last year. This unanimous affirmation

suggests a universal improvement in the financial well-being of the NACOFA

members, showcasing the effectiveness and success of the Agribusiness

Department's initiative.

Furthermore, all respondents attributed a notable increase in their annual

income to oyster mushroom production, ranging from 10% to 20%. This substantial

rise in income highlights the economic viability of mushroom cultivation within the

community. Such a consistent increase signifies not only financial stability but also

a potential pathway to economic growth for the NACOFA members. The ability to

enhance income by a significant margin reflects the profitability and market

demand for oyster mushrooms, making it a lucrative venture for the local

community.

This data is not only a testament to the success of the Agribusiness

Department's extension project but also an indication of the potential for

sustainable economic development within the community. The positive impact on

the income levels of the NACOFA members not only improves their quality of life

but also contributes to the overall economic prosperity of the region. It also

showcases the potential for similar agricultural initiatives to drive positive economic

change in other sectors of the community, encouraging further investment in

agribusiness projects to foster long-term economic stability and growth.

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Table 5. Economic Impact on NACOFA members in Mushroom Production as an
extension project of Agribusiness Department

Relative
Economic impact Frequency Percentage
1 Has oyster mushroom production
positively impacted your income
in the last year?
Yes 26 100
No 0 0

2 Percentage increase in annual

income attributed to oyster
mushroom production
10-20% 26 100

Social and Community-Level Effects

The oyster mushroom production initiative in Barangay Naje, specifically

targeted at NACOFA members through the Agribusiness Department's extension

project, has evidently brought about significant social and community-level effects

within the locality. All 26 respondents unanimously agreed that there has been a

noticeable increase in employment opportunities within the community due to

oyster mushroom cultivation. This unanimous positive response indicates the

project's role in not only providing economic stability to individual households but

also in fostering a broader economic ecosystem within Barangay Naje. The

creation of employment opportunities not only benefits the recipients directly

involved in mushroom cultivation but also has a ripple effect, positively impacting

the community's overall socioeconomic structure.

Additionally, a substantial 69% of respondents noted that the project has

enhanced social cohesion and community development in Barangay Naje. This

suggests that beyond economic benefits, the mushroom production initiative has

played a pivotal role in fostering a sense of community and social unity. By

engaging residents in a shared endeavor, the project has likely encouraged

collaboration, mutual support, and a sense of belonging among community

13
members. This increased social cohesion can lead to a more harmonious

community, promoting cooperation and joint efforts towards shared goals.

Moreover, community development initiatives are often more successful in

environments where social bonds are strong, indicating a positive trajectory for

future community-based projects in Barangay Naje.

Table 6. Social and Community-Level Effects on NACOFA members

Relative
Statement Frequency Percentage
1

Have you observed an increase in

employment opportunities within the
community due to oyster mushroom
cultivation
Yes 26 100.00
No 0 0.00
2
Do you think the project has
enhanced social cohesion and
community development in
Barangay Naje?
Yes 18 69.00
No 8 31.00

Environmental Sustainability

The data reveals that majority of NACOFA members (85.00%) reported

being aware of sustainable farming practices in oyster mushroom production. This

suggests that the project has effectively disseminated information and provided

training on sustainable practices such as waste recycling and resource

conservation. Their awareness indicates an environmentally conscious approach

to agricultural activities and a focus on adopting sustainable methods.

While the majority of the members are aware of sustainable farming

practices, a notable proportion (15.00%) stated a lack of awareness. This indicates

that there may be room for further education and outreach to ensure that all

members are informed about the sustainable practices involved in oyster

14
mushroom production. Enhancing awareness among these members could lead

to increased implementation of sustainable farming practices, resulting in greater

environmental sustainability.

These results suggest that the oyster mushroom production project has

made significant progress in promoting awareness of sustainable farming practices

among NACOFA members in Barangay Naje. Continued efforts to educate and

engage all members in sustainable practices would further contribute to the

environmental sustainability of the project.

Table 7. Environmental Sustainability in Barangay Naje

Relative
Statement Frequency Percentage
1

Are you aware of any sustainable

farming practices promoted in
oyster mushroom production, such
as waste recycling or resource
conservation?
Yes 22 85.00
No 4 15.00

Impact of Oyster mushroom cultivation on the local ecosystem or environment in

Barangay Naje

Utilization of Agricultural waste residues: The response of 30.77% of the

respondents indicates that oyster mushroom cultivation helps in utilizing agricultural

waste residues like sawdust. This suggests that the project promotes sustainable

resource utilization and contributes to waste management by finding a purpose

for agricultural waste materials.

Absence of inorganic fertilizer or pesticide: The response from 23.08% of the

respondents highlights that oyster mushroom cultivation practices do not involve

the use of inorganic fertilizers or pesticides. This suggests an environmentally friendly

15
approach to farming, which reduces the potential negative impact on the

ecosystem and soil quality.

No Negative impact on the ecosystem: The response from 19.23% of the

respondents emphasizes that oyster mushroom cultivation does not have a

negative impact on the ecosystem. The description of it being toxic-free and eco-

friendly indicates a perception of sustainable farming practices that conserve the

environment.

Uncertain response and no comment: The responses from 7.69% and 19.23%

of the respondents who either didn't know about the impact or chose not to

comment signify a lack of awareness or information regarding the specific

environmental impact of oyster mushroom cultivation on the local ecosystem.

Overall, the data suggests that oyster mushroom cultivation in Barangay

Naje is perceived to have positive environmental attributes, such as the utilization

of agricultural waste residues and avoidance of inorganic fertilizers or pesticides.

However, there is a need to improve communication and awareness, as

some respondents expressed uncertainty or did not offer comments on the impact

of oyster mushroom cultivation on the local ecosystem.

Table 8. Impact of Oyster mushroom cultivation on the local ecosystem or

environment in Barangay Naje
Responses Frequency Relative Percentage
1. It helped us in utilizing Agricultural 8 30.77%
waste residues like sawdust
2. It does not harm our ecosystem 6 23.08%
nor degrade the soil because
there has no inorganic fertilizers or
pesticide involved throughout the
production of oyster mushroom.
3. There has no negative impact on 5 19.23%
our ecosystem. It’s toxic free and
eco-friendly.
4. I don’t know 2 7.69%
5. No comment 5 19.23
Total 26 100

16
NACOFA members’ insights, or experiences on production of oyster mushroom and

its impact on their livelihood and community

Labor-intensive cultivation process: The response from 19.23% of the

respondents highlights those certain aspects of mushroom cultivation, such as

bagging and hauling sawdust, can be laborious. This indicates the physical effort

required in the production process, which may have implications for the feasibility

and sustainability of the undertaking.

Job opportunities and income generation: The response from 23.08% of the

respondents underscores the positive impact of oyster mushroom cultivation in

terms of job creation and additional income. This suggests that the project has

provided economic opportunities for NACOFA members, particularly those who

were previously unemployed.

Desire for ease in cultivation: The response from 11.54% of the respondents

reflects a desire for alternative technologies or methods to simplify the cultivation

process. This insight highlights the importance of exploring innovative solutions that

can enhance efficiency and reduce the burden on farmers involved in oyster

mushroom production.

Need for a cooler location: Response from 19.23% of the respondents

suggests the importance of ensuring a cooler location for the mushroom houses

within Barangay Naje. This points to the potential challenges posed by

environmental factors and the need to optimize conditions for successful

mushroom cultivation.

Desire to sustain and expand production: The response from 15.38% of the

respondents demonstrates a positive sentiment towards oyster mushroom

production. Their expressed hope to sustain and expand the project indicates a

recognition of its potential for long-term livelihood development and economic

growth within the NACOFA community.

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 Overall, the data highlights both the positive aspects and challenges

associated with oyster mushroom production as experienced by NACOFA

members. It underscores the need for strategies that address labor intensity,

enhance technological support, optimize environmental conditions, and promote

sustainable growth.

Table 9. NACOFA members’ insights, or experiences on production of oyster

mushroom and its impact on their livelihood and community.
Responses Frequency Relative Percentage
1. The mushroom cultivation is 5 19.23%
laborious especially in bagging
and hauling sawdust
2. It provides job opportunities and 6 23.08%
another source of income
especially to those NACOFA
members that are unemployed
3. Growing of oyster mushroom is too 3 11.54%
hassle to cultivate, I hope there
will be an alternative or
technology that can ease the
cultivation process
4. Mushroom house must be moved 5 19.23%
in cooler place within Barangay
Naje
5. We hope to sustain and expand 4 15.38%
the oyster mushroom production
for many more years and create
a lifetime livelihood on Naje
Community Farmers’ Association
(NACOFA)
6. No Comment 3 11.54%
Total 26 100

V. Conclusion

The insights and experiences of Naje Community Farmers' Association

(NACOFA) members regarding oyster mushroom production and its impact on

their livelihood and community provide valuable information for understanding the

strengths and areas for improvement in the project. The data highlights the positive

outcomes of mushroom cultivation, including job creation and additional income

for unemployed members. However, challenges such as the labor-intensive nature

18
of the cultivation process and the need for optimal environmental conditions have

also been identified.

To ensure the continued success and sustainability of the project, it is

important to address these challenges. By exploring technological solutions or

alternative methods that streamline labor-intensive tasks, the burden on NACOFA

members can be reduced, making the cultivation process more feasible and

efficient. Additionally, efforts should be made to optimize environmental

conditions, such as finding cooler locations for mushroom houses within Barangay

Naje, to promote successful mushroom growth.

To support the project's expansion and longevity, ongoing communication,

education, and training programs should be provided to NACOFA members. This

will not only enhance their understanding of oyster mushroom cultivation

techniques but also equip them with valuable skills for long-term success.

Collaboration with agricultural experts, government agencies, NGOs, and other

stakeholders can provide access to funding, resources, and expertise, fostering

partnerships that contribute to the project's growth and development.

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Conduct of the Study

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