Shifang in Sichuan Province of China abounds with Auricularia auricula-judae, commonly called “Jew’s ear”, but it relies on conventional farming technology which causes environmental pollution. In this issue, Dr Gilbert Chan from Department of Applied Biology and Chemical Technology shared how PolyU students assisted Shifang farmers to improve their production, thus achieving safe and eco-friendly mushroom-farming.

What are your views on farming technology on Jew' ear in Shifang?

Shifang in Sichuan is the biggest production area of Jew's ear in China with 50 million tonnes produced annually, and Jew's ear farming is the prime income source for local farmers. However, mushroom farmers there still adopted traditional production methods which are labour consuming and causing environmental, farmers’ health and food safety problems.

For example, after producing a tonne of mushrooms, another tonne of compost has to be dumped in open areas or incinerated, causing environmental pollution. Also, farmers’ health is affected after inhaling toxic sterilizing gas in the fungal transfer and inoculation process.

It is therefore crucial for those villages which have no advanced production facilities to acquire some easy-to-use, environmental-friendly methods in mushroom farming. We hope that Jew’s ears produced in Sifang are safe for the environment, farmers, businessmen and consumers throughout the supply chain.

Why did the Department initiate this eco-friendly mushroom farming programme?

Jew's ear market remains in high demand with annual export exceeding 20 thousand tonnes, but its productivity in Shifang is getting worse. This is mainly caused by environmental pollution and biological infection. In view of this, the University strives to train our students to apply their knowledge learned from the programmes (including biology, chemistry, physiotherapy, tourism, finance, business etc.) in improving the farming technology through service. We aim to improve farmers’ livelihood, raise their awareness in environment protection and production of safe mushroom for the global market.

Hence, the Department of Applied Biology and Chemical Technology has offered such Service-Learning program. Last year, 80 students from various departments carried out a one-week programme serving the villages in Shifang, Sichuan. Before the trip, they had attended series of lectures and done some groundwork.

How did the Department carry out this eco-friendly farming there?

Based on their subject knowledge, students tailor made the best solution for farmers to improve their real operation. For example, biology students designed a liquid inoculation system and aseptic transfer hood so that farmers wearing gloves can put their hands into the sterilizer to sterilize the mushroom farming bags, without inhaling the toxic gas; chemistry students introduced more eco-friendly sterilizers; textile students imported breathable fibre that can tolerate high temperature; engineering students developed a solar system for mushroom drying while finance and commerce students helped develop e-commerce. Apart from improving the production flow, another team with physiotherapy students has designed a set of stretching exercises for the farmers to alleviate their chronic fatigue and long-term strain.

What are the impacts of carrying out this programme?

This programme has two-fold impacts. First, it enriched PolyU students’ exposure and horizon. There is no agriculture subjects offered by Hong Kong’s universities, students could therefore acquire more knowledge in this area through interacting with farmers. They also experienced totally different rural life and culture that cannot be come across in Hong Kong.

On the other hand, we have brought concept of green farming to villagers by improving food production technology and increasing farmers’ eco-friendly awareness.

As a student put it, this was very valuable experience because they not only understood more about farming difficulties, but also applied their subject knowledge in assisting farmer to learn new cultivation and production methods; thus increasing productivity and finding solutions for environmental pollution.

The most gratifying part for me was that students were committed to serving and living in the remote village without fear and they enjoyed the pains and rewards from the arduous farming experience. More importantly, they become semi-expert on mushroom farming after this programme.