Cendawan Cerah S/B 真的旺

17/03/2026

Raya makan kulat, pasti akan Goodluck!
Produk kami sekarang ada di MERDEKA SUPERMARKET, CKS (Millennium, Lido, Bundusan, Khidmat, Menggatal, Tuaran), Food Town Kolombong.

14/03/2026

Growing more tiger milk mushroom (Research & Development) to get more data.

09/03/2026

Our fried mushroom product is available at MERDEKA SUPERMARKET. 😊

04/03/2026

RAYA PROMO.
Dengan pembelian dengan 30 pek cendawan goreng boleh dapat sebuah air fryer yang bernilai RM130 secara percuma. Stock terhad, 10 unit saja.

15/02/2026

Jelajah Kebun Dapur 2026.
Cendawan Cerah Sdn Bhd berasa besar hati kerana dilantik sebagai mentor untuk membimbing usahawan-usahawan yang berminat dalam bidang penanaman cendawan.

07/02/2026

16/01/2026

Sempat berkenalan dengan Menteri Pertanian dan Pemakanan, YB Datuk Jamawi pagi ini dan terus dijemput untuk menghadiri taklimat mentor-mentee program Kebun Dapur bersama dengan taiko kuat industri pertanian Sabah. Onsoi!

14/01/2026

New year, new mission, new project!
Will be launched very soon 😉

12/12/2025

Tahniah kepada Prof. Dr. Emily Yapp dari UMS Labuan atas usaha anda dalam projek cendawan di TUDM, Labuan.
Harap kerjasama kita diteruskan dengan menciptakan lagi banyak usahawan yang cemerlang.

03/12/2025

Great job! Our Labuan grower has done an amazing job and achieved a beautiful, big mushroom harvest!

Lihat video Giuk hijau.

11/11/2025

26/10/2025

In Denmark, a surprising and sustainable innovation is turning food waste and unused urban space into a thriving source of nutrition — mobile “mushroom kitchens” housed in retrofitted trucks. These parked vehicles operate in city neighborhoods and gather forest byproducts like wood chips, bark, and organic waste from sawmills or parks, using them as substrate to grow gourmet and medicinal fungi inside climate-controlled grow chambers.

Each mobile unit is fitted with humidity regulation, ventilation fans, and insulated interiors powered by solar panels on the truck’s roof. The interiors are designed like miniature vertical farms, stacked with trays or bags of inoculated substrate. Mycelium spreads through the medium, and within days or weeks, mushrooms like oyster, shiitake, or lion’s mane begin to fruit — all without synthetic chemicals or soil.

The mushrooms are then distributed to local restaurants, schools, or food co-ops, often within walking distance of the truck’s parking location. Community members are sometimes invited to workshops on cultivation, fermentation, or cooking, transforming the truck into a roving classroom and food lab.

Because the mobile mushroom kitchens are decentralized, they avoid the energy demands of large-scale farms and make use of Denmark’s circular economy goals — repurposing both space and waste. Beyond nutrition, they create urban jobs, reduce food transport emissions, and spark curiosity about fungi’s role in sustainable living.

These rolling fungi farms prove that in cities of the future, healthy food might just grow from the back of a truck — powered by the forest, driven by innovation.