La idea nació de un experimento entre amigos

La idea nació de un experimento entre amigos

Home harvested mushrooms in your coffee grounds

Resetea, from Vigo (Galicia), has developed a mushroom growth kit with success

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The idea may appear to be far fetched, but there are mushrooms, which grow out of coffee cups just as good as they do in the wild. You don’t even have to wait until fall nor do you have to hear some outlandish suggestions about mushrooms coming from the ground or from your china plates and coffee cups. In the kitchen or in the living, you just need a self-growing-kit, in which the main ingredients are the left-overs of your neighbors´ coffee in Vigo, seeded along with myceliumunderground strands which feed the mushrooms. This process can be achieved in 21 days with three crops of 700 grams of oyster mushrooms, a wild mushroom, which naturally grows faster and wild, it has a canopy that is reminiscent of the bivalves, it also grows out of weeping willows trunks.

Polo momento, o cogomelo ostra foi o que mellor se adaptou ao café

Polo momento, o cogomelo ostra foi o que mellor se adaptou ao café

The home harvested mushrooms in the residues of coffee grounds has been developed by Resetea from Vigo, Galicia. Nowadays, it’s a company run by 4 partners who are natives to Vigo, and they have been awarded at the XII Concurso de Ideas Empresariales (Entrepreneurs Innovative Ideas Contest) at the Faculty of Santiago. The company ethos according to Luis López is that “residues don’t exist”. At least around 2.000 clients around Spain have purchased the mushroom growth kit last Christmas, its just a cardboard box, which has a bag with a thin layer of coffee grounds. From this bag the mushrooms grow.  We are likely to enjoy mushrooms during these moist months of fall but also you can enjoy mushrooms out of season when the mushroom dies out and the mushroom itself goes back to its original vegetative state. So we give the residue a usage, which does not only occupy a lot of space in public dumps but also when decomposed gives pace to a gas called methane. The latter one helps the greenhouse effect.

Resete have been awarded at the XII Entrepreneurs Innovative Ideas Contest

The Resetea team consists of a biologist (Iñaki Mielgo), an IT guy (Beltrán Orío), a business and admin bachelor (Cristian Suárez) and a graphic designer  (Luis López). All of this was started off by a group of friends and amateurs as an experiment. They wanted to test whether mushrooms could grow out of layers of recycled materials. They tested it first with coffee ground donated by their local coffee house. “One of the partners bought mycelium and suddenly we realized it might be viable´” then we made a presentation about our project to the faculty of Santiago in Galicia when taking a course. And then we suddenly found ourselves with an award for the best innovative business idea! Afterwards, we went on with our research, we did the kind of trial and error stuff. We know mushrooms grow easily and rapidly because of the humid Galician weather. However it isn’t the same thing in Madrid”, says López.

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