By Kenneth Marcos 
In the quiet farming town of Mallig, Isabela, what started as a small idea inside a simple mushroom house is now transforming lives. Local farmers who once relied only on rice and corn now have a new source of income—mushrooms. And not just any kind, but mushrooms made into Filipino favorites like kikiam and fishballs.
Thanks to the project “Strengthening the Supply Chain of Oh Ong Mushroom-based Food Products,” farmers in Mallig are not only planting mushrooms but also processing and selling them as nutritious, ready-to-eat food.
From farm to table, and now to business
Led by the Kabute-han ng Malligenong Magsasaka Association (KMMA) and CJM Mushroom Products Manufacturing, the project received strong support from the Department of Agriculture – Bureau of Agricultural Research (DA-BAR). Through this partnership, the community was able to build a cost-efficient mushroom house, improve production, and develop new food products that are both healthy and income-generating.
Production of raw mushroom materials has increased by 57%, giving farmers a more stable supply for processing. This also opened the door for product development, allowing the team to introduce “Oh Ong” Mushroom Kikiam and Fishball—meat-free versions of common street food made healthier through mushroom innovation.
Boosting food safety and farmer confidence
One of the biggest achievements of the project is securing the Food and Drug Administration’s License to Operate (FDA-LTO), a requirement for safe, legal food production in the Philippines. This not only ensures food safety for consumers but also builds the reputation of the farmers’ products in wider markets.
With FDA certification, the products can now be sold in more outlets—from local markets to supermarkets, and potentially even exported in the future.
Sustainable farming, empowered communities
The project shows how agricultural research can lead to real change in rural communities. By turning mushrooms into high-value food products, farmers gain better income without needing to expand land use or depend on imported inputs.
Mushroom farming uses fewer resources than traditional crops, making it more sustainable. It also offers opportunities for women and youth in farming households to get involved in post-harvest activities such as food processing, packaging, and marketing.
This initiative proves that with the right support, innovation can start small but lead to big results. In Mallig, mushrooms are no longer just side dishes—they are a sign of a brighter, more secure future for many farming families.
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