PALMOILMAGAZINE, PALANGKA RAYA – Amid ongoing debates about the environmental impact of palm oil plantations, the local communities in Kalimantan have introduced an inspiring innovation. Empty fruit bunches (EFB), which were previously discarded or burned, are now being transformed into a growing medium for palm mushrooms, a highly nutritious food source.
Palm mushrooms, a type of oyster mushroom, thrive on EFB after the harvesting process. With a soft texture and a distinct savory flavor, these mushrooms are rich in protein, fiber, and essential minerals, making them a healthy, low-fat food alternative.
Eko Priyanto, a palm farmer from Kotawaringin Barat Regency, noted the growing popularity of palm mushrooms due to their taste and nutritional benefits. “We utilize empty fruit bunches that were once burned or thrown away, turning them into a plantation waste solution while also generating additional income,” Eko said, as quoted by Palmoilmagazine.com from KBRN RRI on Tuesday (Jan 28, 2025).
He added that palm mushrooms can be processed into various dishes, including soups, satay, and chips. This innovation has attracted the interest of local entrepreneurs in Central Kalimantan, who are now developing processed palm mushroom products such as meatballs and shredded mushroom floss. These products are no longer limited to local markets but have also reached national distribution.
With significant economic potential, palm mushroom innovation offers new opportunities to maximize the added value of palm oil plantations. Besides providing extra income for communities, cultivating palm mushrooms also helps reduce palm waste’s environmental impact, making it a more eco-friendly solution.
This initiative proves that with creativity and innovation, palm waste—once considered a problem—can be turned into valuable products. Palm mushrooms are not just a new source of income but also a tangible step by Kalimantan communities in promoting sustainable plantation waste management. (P2)
