An ex-NRI brews a espresso model from mushroom in Kerala

La Bae, a mushroom infused espresso model has been developed with the assistance of Krishi Vigyan Kendra

La Bae, a mushroom infused espresso model has been developed with the assistance of Krishi Vigyan Kendra

In 2021 Lalu Thomas was one among the many a number of non-resident Indians who misplaced their jobs throughout the COVID-19 pandemic. Though he began farming, the Thalavoor resident wished one thing distinctive and the result’s La Bae, a mushroom infused espresso model developed with the assistance of Krishi Vigyan Kendra, Sadanandapuram.

“During COVID-19 we saw a huge demand for healthy food products and I decided to explore the possibilities. Rich in fiber and antioxidants, mushrooms have more minerals compared to vegetables and fruits. It’s the first mushroom coffee powder from Kerala,” says Mr.Thomas. The dietary worth and shelf lifetime of the mushroom espresso was evaluated on the laboratories of Council for Food Research and Development (CFRD) and Cashew Export Promotion Council of India (CEPCI).

  Mushroom-infused coffee powder.

Mushroom-infused espresso powder.

Organic AAA grade arabica espresso immediately sourced from the farmers in Wayanad is used for the product. Powder of 5 various kinds of mushrooms is the opposite ingredient. Oyster, milky, lion’s mane, turkey tail and chaga are the varieties used for his or her particular well being advantages. Compared to different merchandise obtainable in India, La Bae is completely different, he provides. “Similar products avaialble in the market have a bitter taste and we wanted to retain the familiar taste and aroma of coffee while infusing it with the nutritional benefits of mushrooms. We wanted the original flavor of coffee to dominate and the chicory content in our product is zero. Chicory can cause acidity and our aim is a complete healthy food.”

Thomas’ farm has the capacity to produce only 10 kg of coffee and KVK is planning to rope in more farmers and form clusters in various parts to promote mushroom cultivation. “You need 10 kg fresh produce for one kg dried mushroom. KVK will provide the spawns and training for the farmers and the mushroom will be procured from them for making value added products,” he says. Mr.Thomas provides that the most important problem confronted by mushroom farmers is its quick shelf life and merchandise like La Bae will assist them to beat the hurdle. “Value added products are the only solution that will ensure a steady income to the farmers. It will also help us to provide the product at very reasonable rates,” he says.

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