Kristine Salanap turned her hobby into the mushroom business Balai Kabute. It was initially difficult to market since mushrooms are not the most common food items. Customers would ask when seeing their fresh produce, “Anong gagawin ko dito? Paano ko lulutuin ‘to? (What am I going to do with these? How am I going to cook these?)” Balai Kabute innovated ways to make mushrooms marketable. They now have mushroom chips, mushroom bagoong, mushroom adobo, pasta sauce, and seasoning mix. One of their products, the Oyster Mushroom Adobo, is made from natural ingredients. Their oyster mushrooms and pulled-pork from banana blossoms are actually gluten-free and meat-free. This creation of alternative seasoning mixes proves most appealing to vegans.
Kristine and her husband invested their time and efforts on their farm. Their fascination turned into researching on what else they could do. They also learned how to create their own fruiting bags. Harvesting the fruits—or mushrooms—of their labor especially makes them happy as they have been part of the process every step of the way.
Farmers Produce’, a collaboration between SM, the Department of Agriculture and Resto PH, provides MSMEs exposure to a wider market. Kristine is very happy to take part in this program as she hopes to open the doors of the “house” that mushrooms built to more customers.
