Development and Market Potential of Mushroom Loaf Bread in Siniloan, Laguna

This study explores the development and market potential of oyster mushroom loaf bread, an innovation by the Mushroom Research and Production Center (MRPC) at Laguna State Polytechnic University (LSPU) Siniloan Campus. As part of the Center's commitment to sustainability, mushroom powder- a flagship product- was integrated into a loaf bread formulation to enhance nutritional value and diversify product offerings. The objectives included (1) creating a market-standard mushroom loaf bread, (2) analyzing buying and consumption behaviors, (3) assessing acceptability in terms of appearance, texture, aroma, taste, packaging, and labeling, (4) evaluating the market potential of mushroom powder, and (5) examining the relationship between demographics and loaf acceptability. Using a descriptive research design, data were collected from 100 respondents- including teachers, administrators, students, bakers, and vendors- through simple random sampling. Results indicated that a 10% mushroom powder formulation yielded a loaf with a balanced flavor profile and desirable crumb texture, closely resembling traditional wheat bread. Oyster mushrooms demonstrated strong familiarity among respondents, with 96% being aware of the commodity. Loaf bread consumption was also high, with most respondents purchasing bread weekly from local bakeries. The mushroom loaf received high acceptability scores, particularly for appearance (mean=4.03), while taste (mean=3.65) was slightly less favored due to the distinct mushroom flavor. The market potential of the product suggested that a 50–60-peso price range would be suitable for market entry, targeting Siniloan, Laguna, as an ideal launch location due to its supportive demographic profile. Meanwhile, a significant correlation was observed between age and acceptability, with younger respondents showing a higher preference for packaging, labeling, and size, indicating a particular sensitivity to product presentation. It is recommended that further studies explore variations in mushroom powder concentration and flavor enhancements to optimize taste, alongside targeted marketing strategies to attract younger consumers and health-conscious buyers in niche markets.