Comercialización de Setas Comestibles Pleurotus Ostreatus

Abstract

The present project develops a business plan for the implementation of a company producing gourmet edible mushrooms of the Pleurotus Ostreatus (Orellana) variety through cultivation in a growing chamber in Bogotá. The system mentioned generates a differentiating, clean, and ecological production value of mushrooms in all its varieties, such as Pleurotus Ostreatus, Pleurotus Djamor, Pleurotus Citrinopileatus, etc. Additionally, it guarantees to both the consumer and the producer the non-use of synthetic agro-inputs in the final product, which allows meeting the needs for safe and high-quality food demanded by high-standard markets, such as the gourmet edible mushroom market. This market offers greater product economy compared to conventional or traditional protein intake, partly due to the protein percentage per serving (100 grams), which is higher than that of meat and the most recognized mushroom, the champignon (Agaricus Bisporus), by up to 12%. Another important factor worth mentioning is the use of agricultural waste materials, such as bran and sawdust, utilizing approximately 70%-90% of these "wastes" to produce more food, which allows for an increase in profit margins each production year, improving the quality of life for both the producer and their family, as well as the final consumer.