Rice Up
Transform rice by-products into a substrate for mushroom cultivation, creating new locally produced food resources.
An upcycling approach that strengthens synergies across local agricultural value chains.
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Contexte et défis
Contexte
Rice production in Switzerland generates by-products such as bran and husks that are still largely underutilized and are often composted.
As food systems become more sustainable, there is a growing need to make better use of these resources and develop local value-added applications.
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Objectifs et impacts
Objectifs et impacts
The project aims to integrate these by-products into the value chain by using them as a substrate for mushroom cultivation.
It strengthens circularity within the food system, supports the development of locally produced plant-based proteins, and contributes to a regional bioeconomy.
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Résultats attendus
Résultats
The trials demonstrated the feasibility of using rice bran and husks as mushroom-growing substrates, with promising results for several mushroom species.
Optimized substrate formulations were developed, paving the way for the practical integration of these by-products into mushroom production.
