25 April 2026
A total of 35 participants from across Malaysia joined an engaging knowledge sharing and hands on programme focused on mushroom based food innovation. The diverse group included mushroom entrepreneurs, housewives, government officers, food based industry representatives, and students aged between 23 and 69 years old, with participants travelling from Sabah, Johor, Pahang, Seremban, Selangor, Kedah, Perlis, and Terengganu. The programme featured a comprehensive introduction to basic knowledge of mushroom based food processing, highlighting its potential as a sustainable and functional food source.
Participants were actively involved in practical sessions producing a variety of mushroom based products including mushroom flour, pekasam cendawan, mushroom sausages, keropok lekor cendawan, keropok kering cendawan, mushroom soup, and sambal cendawan. A key highlight of the programme was the introduction to retort technology, an advanced food preservation method used to extend shelf life while maintaining food quality and safety, demonstrating its importance in supporting commercialisation and reducing food waste.
The programme was conducted by expert speakers Dr Noor Shazliana Aizee Abidin, Cik Roshita Ibrahim, and En Mohd Hishamuddin Che Amat, who provided valuable insights and hands on guidance throughout the session. This initiative reflects the growing interest in mushroom based food innovation and strengthens efforts towards sustainable food technology development while encouraging knowledge transfer across different communities and industries.
