FungiCycle AI
Combine technology and value creation to build a more resilient mushroom value chain.
Unstable yields and production surpluses are closely linked: improving production planning also creates better opportunities to recover and add value to surplus harvests.
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Contexte et défis
Contexte
Gourmet mushroom production in Switzerland has strong potential but remains fragile. Yields are inconsistent, production surpluses are common, and part of the harvest is still wasted due to a lack of suitable market opportunities.
At the same time, demand for locally produced, sustainable, plant-based foods is growing, creating new opportunities for innovative mushroom-based products.
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Objectifs et impacts
Objectifs et impacts
The FungiCycle AI project addresses both challenges by combining technological innovation with product development.
On the production side, it is developing an AI-powered monitoring system using sensors to better understand and stabilize growing conditions. On the product side, it is turning surplus mushrooms into a range of food products, including mushroom jerky, to reduce waste and create added value.
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Résultats attendus
Résultats
The initial work led to the development of a monitoring platform integrating multiple sensor technologies and the collection of the data needed to build predictive models.
At the same time, prototypes of mushroom-based food products were developed and tested, confirming the potential to transform surplus production into innovative food applications.
This integrated approach improves production consistency while creating new market opportunities, helping build a more resilient and sustainable mushroom value chain.
