S08 - Session P2 - Smart mushroom cultivation in Taiwan

Authors: Hsin-Der Shih *

Delicious multi-mushroom cuisine, common on the table, is the people to eat rich protein, vitamins, minerals and dietary fiber and other nutrients an important source, but also the world's indispensable ingredients for cooking. However, mushroom cultivation is more and more difficult due to the global climate change and labor-intensive in recent years, the mushroom industry develops faced new challenges. Since 2017, the smart agriculture-related programs had to introduce automation, capital communication technology, Internet of Things (IoT) and production line design and machinery manufacturing technologies into the mushroom production process, so as to develop solutions to problems such as labor shortage, help industry solve problems and increase production and efficiency, enhance the overall industrial environment, and promote industrial competitive advantage in Taiwan. The output value and yield parameters of the intelligent system, mycelium run and fruiting management, according to the different stages of production of mushrooms, control the appropriate temperature, humidity, ventilation and lighting, reduce the risk of climate change. Through the development of production facility on the plant factory, relevant machinery software and hardware, and the integration of energy conservation technology researches, the various phases of production, supply, and consumer demand can be assimilated in order to elevate the competitiveness of the mushroom industry. In addition to improving the degree of industrial automation of the mushroom industry, greatly increasing production capacity and saving labor costs, the system can effectively reduce the risk of pollution, thereby enhancing the overall competitiveness of the mushroom industry. Most importantly, intelligent system has improved infrastructure, clean and environmentally friendly technology, and the cultivation of mushroom bags can be developed sustainably, through technological innovation to reduce food losses in production and supply chains, echoing the goals of "industry, innovation and infrastructure", "responsible consumption and production models" and "employment and economic growth" in the United Nations SDGs.