"Funga: An Experiment on Prototyping with Mycelium and Food Substrates."

Funga is our reimagined version of Jenga – bringing an extra challenge with circular, angled blocks made from mycelium.

Methodology:

To grow the Funga pieces, six different substrates was utilized, the skins of : peach, dragonfruit, oranges, pineapple, kale, and coffee grounds. The goal of the experiment was to facilitate and monitor the growth of mycelium through a detailed regimen of different substrates, recording the differences in color, texture, growth, etc. due to varied substrates

We created our molds using a large recycled cardboard tube, cut to the necessary size. To explore six different substrates, we used a total of six, recycled, cardboard tubes–approximately 3” in diameter. In order to prevent mold growth on the cardboard, we lined the interior of each tube with vinyl sheets. Next, we secured each tube onto a vinyl-covered piece of wood, approximately 3” in width, using hot glue to hold the two together.

Learnings:

The mycelium growth experiment faced initial challenges with moisture loss due to a leaking grow bag, resulting in dry substrates after the first stage. Adding water before the second stage significantly improved growth for kale and coffee, and water was also later applied to other substrates. We recommend adding water if it seems dry. If the mycelium is not visibly slightly damp, add water as it encourages growth. Do not saturate though; if it looks soaked with moisture, chances are the mycelium will grow mold. At the third growth stage, the substrate ratio changed from 2:1 to 1:1. This was because regrinding a second time promotes more growth, encouraging the mycelium to consume more substrate than in the previous growth stage. Food coloring was introduced to differentiate blocks before the third growth stage, but its visibility diminished after the third growth stage and disappeared post-baking. Mold was a recurring issue, particularly with pineapple and peach substrates, rendering them unusable. Substrates with higher sugar content, such as fruits, showed increased mold growth, especially post-baking. Despite these issues, most substrates achieved similar heights, except for peach, which was shorter and seemingly more condensed. Post baking, the discs appeared slightly darker due to dehydration (similar to how food browns in the oven), minimal flaking after cutting aside from coffee grounds which flaked slightly more, and inconsistent absorption of the oil-based finish, which enhanced the remaining traces of food coloring and substrate.

Questions for further investigations

1. We used unused coffee grounds. Using used coffee grounds would reduce consumer waste. Would this have any effects on the outcome of the prototype? Would the energy used to dehydrate and pasteurize the grounds have more of an environmental impact than the waste used coffee grounds create?
2. The coffee grounds were the only substrate that would crumble more when sanding. Is it because the mycelium had a harder time combining with the coffee? Are coffee grounds just not a substantial binder?
3. Three of our substrates developed mold while growing the mycelium. Is it because of lack of dehydration? The amount of sugars within the fruit, or was it the amount of water we added in the second growth phase?
4. Initially, the grow bag leaked the initial mixture of mycelium. Did that affect how much the mycelium was able to grow? Did it aid in reducing the chance of mold growth? Is that why the coffee didn’t combine well because there wasn’t enough to grow around?

Group project as part of assignment of ARTD326 Sustainability & Manufacturing Fall 2024 Instructed by Savio Mukachirayil.