Analysis of needs for innovation in small scale mushroom enterprises

Publication Type

Contribution to conference

Authors

Argyropoulos, A; Sonnenberg, A; Michalczuk, L; Müller, J

Year of publication

2015

Published in

Book of abstracts

Conference name

29th EFFoST International Conference Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society

Conference location

Athens, Greece

Conference date

10-12 November 2015

Edible mushrooms are appreciated for their delicacy, flavour and nutritional value. The well-established market acceptance of Agaricus bisporus has been followed by a spectacular increase in the popularity of other cultivated mushroom species such as Lentinula edodes and Pleurotus ostreatus, which are often produced by small scale companies. In the framework of the European Union's Seventh Programme for research, technological development and demonstration, a project has been initiated in November 2013 to establish a knowledge transfer network and support small and medium- sized enterprises (SMEs) of different food product sectors. The aim of the present study was to analyze the current situation in the mushroom sector and to assess the particular technological, innovation and entrepreneurship needs of the SMEs involved in mushroom production. The first part of the survey was addressed to document the main cultivated mushroom species in four different countries (Poland, the Netherlands, Germany and Greece) as well as to identify the local small scale producers. In the second part, semi-structured interviews of stakeholders were carried out using the standardized audit forms developed within the Trafoon project. The third step was focused on SWOT analysis with the aim to identify the strengths and weaknesses of the cultivation sector and the opportunities and threats in the environment. Based on the outcomes of the SWOT analysis, new strategies and specific action points were stimulated. For instance, issues related to quality, product development, subsidies, labeling and certification were prioritized. In addition, marketing and business models were developed to enable small enterprises to upgrade and up-skill through the networking and entrepreneurial training. Training activities for small scale mushroom producers were organized and implemented aiming at the transfer of knowledge and the application of research results in order to foster sustainable innovation and enhance competitiveness of SMEs on future markets.