Production of Oyster mushroom (Pleurotus ostreatus) on tomato tuff agrowaste

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Dirasat, Agricultural Sciences, Volume 32, No. 1, 2005
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Production of Oyster Mushroom (Pleurotus ostreatus)
on Olive Cake Agro Waste
Khlood Ananbeh and Ahmad Almomany
*
ABSTRACT
An experiment was conducted to examine the ability of Oyster mushroom to grow on olive cake mixed with
wheat straw. Six treatments were examined including the control, which contained 90% wheat straw with the
fixed additives (wheat bran and gypsum). After inoculation, and incubation, transparent plastic bags were used
for cultivation. Three days were needed for pinheads to start appearing, and then 3-7 days were needed for the
maturity of the basidiomete. Several growth parameters were examined including primordial induction and
fructification period, earliness, average weight of individual basidiomata, average yield for each treatment,
diameter of the pileus, Biological Efficiency (BE%), in addition proximate analysis for protein, crude fat, crude
fiber, ash, carbohydrates, minerals and moisture were performed. It was found that up to 30% olive cake could
be added to the growing medium with satisfactory results. The best performance was obtained by adding 30%
olive cake to the basal growing medium which gave the highest yield (400g/500g dry substrate), average weight
(21.5g/cap), average cap diameter (7.05cm/cap), and BE% (80%). Carbohydrate and protein content were high in
Pleurotus basidiomete, fiber was high too but not as carbohydrate and protein. Ash contents were moderate,
while fat content was low.
For mineral contents in mushrooms the trend was the same in all treatments. Both macro elements K and P were
high in their concentrations when compared with other minerals in all treatments, Sodium was moderate in its
concentrations, while both Mg and Ca were found at low concentrations but Mg was relatively higher than Ca.
For microelements, both Fe and Zn were relatively high compared with other minerals like Cu and Mn, which
were found at very low concentrations.
KEYWORDS: Mushroom, Pleurotus ostreatus, basidiomata, biological efficiency, olive cake,
cultivation.
INTRODUCTION
About 2500 species of mushrooms are reported to be
edible, but few species are very popular. The commonly
cultivated one is the white button mushroom (Agaricus
bisporus) (Royse and Schisler, 1987; Wood and Smith,
1988a; Madbouly, 1987; and Abourough, 1993) which is
cultivated all over the world; Shiitake (Lentinula edodes)
comes next (Philippoussis and Zervakis, 2000) and it is
native of far east such as Japan, China, and Korea
(Campbell and Slee, 1987; Lin et al., 2000., Chen et al,
2000). Thirdly comes the Chinese or straw mushroom
Volvariella volvacea, and finally the Oyster mushroom
(Pleurotus spp) (Madbouly and Al-Hussainy, 1996;
Abourough, 1993). There are other known mushrooms,
which are widely cultivated like maitake Grifola frondosa
in Japan (Shen and Royse, 2001) and the winter
mushroom Flammulina velutipes in both Japan and
Taiwan (Wood and Smith, 1988b). The production of
mushroom was increased world wide because of two
reasons; a) the extension of cultivation in different
geographic regions, and b) the increase in production
efficiency of cultivation techniques (Hayes, 1978). The
objectives of this study were to decrease the cost of
* Department of Plant Protection, Faculty of Agriculture,
University of Jordan. Received on 25/2/2004 and Accepte
d
for Publication on 31/8/2004.

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mushroom production by finding other suitable substrates
for Oyster mushroom cultivation mainly from agricultural
wastes, and to develop simple techniques for Oyster
mushroom production.
Materials and Methods
Fungal Culture
The basidiomycetous fungus Pleurotus ostreatus
(Jacquin:Fries) P. Kummer was obtained from the White
Botton Establishment in Al-salt, Amman, Jordan. The
strain used was P015, it was obtained as ready spawn
grown on wheat seeds. Later the spawn was prepared
from a pure culture of the strain which was isolated on
Malt Extract Agar (MEA) media.
Experimental Design
The experiment was carried out in a glass house. Six
treatments were used including the control treatment.
Completely Randomized Design (CRD) was used with
four replicates. Data were statistically analyzed and
treatments were compared using Duncan multiple range
test. The additives used were 5% wheat bran and 5%
gypsum. The control growth medium was composed of
90% straw: 5% gypsum: 5% wheat bran. The conducted
treatments were prepared on a dry weight basis, those
were:
Control: 90% straw: 5% wheat bran: 5% gypsum.
Olive cake 1: 80% straw: 10% olive cake: 5% wheat
bran: 5% gypsum.
Olive cake 2: 70% straw: 20% olive cake: 5% wheat
bran: 5% gypsum.
Olive cake 3: 60% straw: 30% olive cake: 5% wheat
bran: 5% gypsum.
Olive cake 4: 50% straw: 40% olive cake: 5% wheat
bran: 5% gypsum.
Olive cake 5: 90% olive cake: 5% wheat bran: 5%
gypsum.
The olive cake that was used in this study was the
olive press cake deriving directly from the olive – oil
mill.
Substrate Pasteurization
Each treatment was mixed with the additives and
placed in a cloth bag then completely submerged in a
water bath inside a large drum at 100°C for 1-2 hours.
This was done to eliminate insects and pathogens that
may be found in the material. The working area was
disinfected using household bleach diluted; or alcohol to
avoid contamination. Then the material was removed
from water bath and allowed to drain, cooled to about 30-
40 °C, which was suitable for cultivation. Then it was
placed in large plastic bags in order to allow the
manipulation of mixing the spawn with the substrate by
shaking manually, then it was inoculated with Pleurotus
spawn at a rate of 5% on the dry weight basis. Bags were
then tied at the top by a nylon thread and punctured by a
clean nail or fork in a form of (+) shape for ventilation
purposes.
Substrate Inoculation, Incubation and Culture
Conditions
After pasteurization, substrates were placed inside
plastic bags and inoculated with spawn at a rate of 5 % of
their dry weight, and then were placed inside incubators
at 20-25°C and under humid conditions between 80-95%
(R.H.) with complete darkness during the first days of
incubation until the compost was complete colonized by
the mycelium. After that, the colonized substrates were
exposed to a cold shock around (4-5°C) for 1-2 days to
improve induction of the first flush. During fruiting
period, ventilation was very important, so the bags’ upper
parts were opened and air was allowed to enter.
Temperature was recorded by a thermograph, (it was
around 18-25°C on an average), and relative humidity
was between 80-90%, it was obtained by watering the
bags twice daily, and spraying water on the floor.
Relative humidity was measured by a hygrograph.
Harvesting and Measurement of Parameters
Mushrooms were harvested when the pilei were fully
mature and before they started to curl up. Remains of the
substrate attached to the stipes were removed and the
mushroom clusters were weighed. The shape and color of
the basidiomete were photographed. After the mushrooms
were harvested, several parameters were evaluated to test
the suitability of the wastes as substrates for the
cultivation of the Oyster mushroom. These included:
length of production cycle (incubation, primordial
induction and fructification), earliness; defined as the
time elapsed between the day of inoculation and the day
of the first harvest, the average weight of individual
basidiomata determined as quotient of the total weight of
fresh mushrooms harvested by their total number, the
average yield for each treatment, diameter of the pieli,
color, Biological Efficiency (BE%), calculated as the

Production of Oyster … Khlood Ananbeh and Ahmad Almomany
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percentage yield of fresh mushroom over the dry weight
of the substrate.
Proximate and Mineral Analysis
Proximate analysis was determined according to the
guidelines of the Association of Official Analytical
Chemists (AOAC, 1995) for protein, crude fat, crude
fiber, ash, carbohydrates, minerals and moisture. Mineral
analysis was performed by the wet ashing procedure;
iron, zinc, calcium, magnesium, cupper and manganese
were determined by atomic absorption
spectrophotometer, while sodium and potassium were
determined by flame photometry (AOAC, 1995), and
phosphorous was determined by using Olsen’s method
(Olsen and Dean, 1995).
Results and Discussion
Effect of different rates of olive cake on growth
parameters of P.ostreatus including incubation
period, primordial induction, earliness, yield, average
weight, average diameter, and biological efficiency
Table (1) shows that the days required for incubation
period of olive cake substrate were about 2 weeks for all
treatments compared with the control treatment which
needed 2 extra days, and it was significantly different
from the other treatments. There were no significant
differences between the control treatment and olive cake
1, olive cake 3, olive cake 4, and olive cake 5 in the time
needed for the first primordial appearance. Olive cake 2
was different from the whole treatments, which needed
shorter time for primordial development.
Earliness which is the time needed from spawning till
the first harvest was the highest (40 days) for olive cake 5
which contained 90% olive cake and it was significantly
different from the other treatments but not from the
treatment containing 40% olive cake. No significant
differences were noticed between olive cake 4, olive cake
1, olive cake 3, and the control treatment (values ranged
between 30-37 days). Olive cake 2 presented the lowest
value, the three parameters data explained before may be
attributed to the favorable conditions and exploitation of
the nutrient resources of the medium by the fungus
(Zervakis et al., 2001).
The highest yield was recorded in the control and in
olive cake 3, although there were no significant
differences between them. Olive cake 2 showed no
significant differences from olive cake 3, olive cake 4 and
olive cake 1. The lowest value was recorded in olive cake
5, which contained 90% olive cake. The trend of this
parameter was a decreasing in yield amount when the
concentration of olive cake was increased. Up to 30%
olive cake can be added to the growing medium with
satisfactory results. Adding more olive cake to the
substrate may be detrimental to the growth of Oyster
because seed fraction of olive cake is very rich in lignin
(Sharadqah, 2000) and this affects biodegradation rates of
the substrate; lignin acts as a barrier for the breakdown of
cellulose and delays the appearance of basidiomete, this
may explain the results on growth parameters studied
including incubation period, earliness, and yield
(Philippoussis et al., 2001).
The average weight was the highest in the control
treatment and for olive cake 3; the lowest average weight
was recorded in olive cake 4 and olive cake 5, which was
11-13 g/cap. This was due to the low basidiomete number
harvested from treatments with high percentages (40%,
and 90%) of olive cake. Average pilei diameter was 6-7
cm, with no significant differences observed among
treatments. The high content of olive cake decreased the
average pileus diameter.
There were no significant differences between the
control and olive cake 3 in their biological efficiency
since they presented the highest values among all
treatments. The lowest value was recorded for olive cake
5, which contained 90% of olive cake. The best treatment
overall was the substrate supplemented by 30% olive
cake, which also provided the highest yield and average
pileus diameter (Table 1). The C/N ratio might be
responsible for the results obtained in this study; the
presence of the lignocellulosic fraction of the wheat straw
together with the olive cake might regulate C/N ratio at
optimal levels for the cultivation of Oyster mushrooms.
Effect of different rates of olive cake on proximate
analysis of P. ostreatus including protein, fat, ash,
fiber, carbohydrates, and energy
Table (2) showed that protein content was increased
once olive cake percentage increased in the growth
substrate, so the highest protein content was found in
olive cake 5, followed by Olive cake 4. All the other
treatments presented no significant differences among
them.
Fat content values were less than 2% in all cases. Fat
values ranged between 0.45% for olive cake 5 to 1.5% in
the control treatment. Ash content was the highest in

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olive cake 5, but in general no significant differences
were detected among treatments (Table 2). Fiber content
decreased once olive cake percentage increased in the
growth media; it was the highest in the control treatment,
which was significantly different from the other
treatments. As shown in Table (2), the highest amount of
carbohydrates content was found in mushroom obtained
from olive cake 2 and olive cake 3. Olive cake 4 didn’t
differ significantly from olive cake 2. Olive cake 5
showed the least carbohydrates content in the harvested
mushrooms due to its high content of olive cake and poor
growth of mushroom.
Energy, which depends on protein, carbohydrates, and
fat content in its value was the highest in both olive cake
3 and olive cake 4 where both protein and carbohydrates
contents were high. Proximate analysis for Oyster
mushroom obtained in this study resembled those
recorded by Sanjust et al. (1991); Guler and Axoxlu,
(1997).
Effect of different rates of olive cake on mineral
contents of mushrooms.
Potassium concentration in mushrooms was the
highest in the control treatment, but it was not
significantly different from olive cake 2, olive cake 3, and
olive cake 4. Olive cake 2 was the lowest in its K content
as shown in Table (3). For phosphorus; olive cake 5
produced mushrooms with the highest P content and it
was significantly different from the rest treatments. Olive
cake 3 was the lowest in its P concentration but with no
significant differences from olive cake 4. No significant
differences were observed among all treatments as
regards mushrooms Na content, but it was relatively the
highest in olive cake 5. Calcium content was the highest
in olive cake 5. The lowest concentration was found in
both olive cake 3 and olive cake 4 with no significant
differences among them. Magnesium concentration was
the highest in olive cake 5 with no significant differences
from olive cake 4. Both olive cake 1 and olive cake 3
were the lowest in their Mg content. Zinc and Cu were
the highest in its concentrations in olive cake 5 with no
significant differences from olive cake 3. Fe was
relatively high in its concentration among the
microelements, the highest concentration was found in
olive cake 4 with no significant differences from olive
cake 1 and olive cake 3. Manganese showed no
significant differences among all treatments, but it was
relatively higher in olive cake 5. It was clear from Table
(3) that olive cake 5 had the highest concentrations of
most studied elements. Mineral analysis for Oyster
mushroom in this study resembled those recorded by
Madbouly (1999) and Dabbour (1999).
Table (1): Effect of different rates of olive cake substrate amendments on incubation
period, primordial induction, earliness, yield, average weight, average diameter,
and biological efficiency (BE%) of P. ostreatus.
Treatments Inc.per(1)
(Days) Prim.Ind
(Days) Earl. Yield
(g/0.5kg ) A.wt
(g/cap) A.D
(cm/cap) BE%
Control 16a(2) 29.25a 36.75b 446.85a 19.33ab 7.03a 89.37a
Olive cake 1 14b 29.25a 35.25b 293.85c 17.05b 7.43a 58.77c
Olive cake 2 14b 22.5b 30.25c 339.03bc 16.63b 7.00a 67.8bc
Olive cake 3 14b 27a 36.25b 399.95ab 21.5a 7.05a 79.9ab
Olive cake 4 14b 29a 37ab 277.68c 11.67c 6a 55.54c
Olive cake 5 14b 28.25a 39.75a 133.19d 13.03c 6.35a 26.64d
(1): Inc.per: incubation period, Prim.Ind: primordial induction, Earl. Earliness, A.wt: average weight A.D: average
diameter, BE%: biological efficiency.
(2): Means within each column followed by the same letter were not significantly different according to Duncan’s Multiple
range test (P= 0.05).

Production of Oyster … Khlood Ananbeh and Ahmad Almomany
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Table (2): Effect of different rates of olive cake substrate amendments
on proximate composition of P. ostreatus basidiomete
Treatments Protein
% Fat
% Ash
% Fiber
% CHO
% Energy
kcal(3)
Control 23.4c(1) 1.53a 8.1ab 19.72a 47.23d 296.37d
Olive cake 1 21.7c 1.25ab 7.2ab 17.58b 52.26c 307.16c
Olive cake 2 21.28c 1.00bc 6.38b 14.99c 56.34ab 319.49b
Olive cake 3 23.09c 1.05b 6b 11.93d 57.9a 333.47a
Olive cake 4 26.13b 0.7cd 7.05ab 11.31d 54.8b 330.09a
Olive cake 5 35.42a 0.45d 8.83a 12.08d 43.23e 318.65b
(1): Means within each column followed by the same letter were not significantly different according to
Duncan’s multiple range test (P=0.05).
(3): Energy: calculated by using proximate analysis values and using the values 4, 9, and 4 kcal/100g
Soluble carbohydrates, fat, and protein, respectively.
Table (3): Effect of different rates of olive cake substrate amendments
on mineral contents in ppm of P.ostreatus basidiomete
Treatments K P Na Ca Mg Zn Fe Cu Mn
Control 2356a 1834b 88.25a 1.10bc 10.30bc 0.98c 1.74b 0.16b 0.16a
Olive cake 1 2136ab 1906b 87.75a 1.26b 9.97c 1.27bc 2.75ab 0.12b 0.22a
Olive cake 2 1854b 1690bc 85.25a 1.24b 10.23bc 1.22bc 2.20b 0.15b 0.22a
Olive cake 3 2088ab 1352d 85.50a 0.74d 9.90c 2.30ab 3.58ab 0.19ab 0.19a
Olive cake 4 1969ab 1582cd 82.75a 0.85cd 11.96ab 1.40bc 5.06a 0.34ab 0.18a
Olive cake 5 2187ab 2328a 98.00a 1.59a 13.23a 2.80a 2.37b 0.41a 0.23a
(1): Means within each column followed by the same letter were not significantly different according to
Duncan’s multiple range test (P= 0.05).

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Production of Oyster … Khlood Ananbeh and Ahmad Almomany
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ﻱﺭﺎﺤﻤﻟﺍ ﺭﻁﻔﻟﺍ ﺝﺎﺘﻨﺇ
(Pleurotus ostreatus) ﻥﻭﺘﻴﺯﻟﺍ ﺕﻔﺠ ﻰﻠﻋ
ﻲﻨﻤﻭﻤﻟﺍ ﺩﻤﺤﻤ ﺩﻤﺤﺃﻭ ﺔﺒﻨﺎﻨﻋ ﺩﻭﻠﺨ *
ﺨﻠﻤـﺹ
ﻰﻠﻋ ﻱﺭﺎﺤﻤﻟﺍ ﺭﻁﻔﻟﺍ ﺓﺭﺩﻗ ﺹﺤﻔﻟ ﺔﺒﺭﺠﺘﻟﺍ ﻩﺫﻫ ﺀﺍﺭﺠﺍ ﻡﺘ ﺍﺫﻟﻭ ،ﻥﺩﺭﻻﺍ ﻲﻓ ﺔﻤﺎﻬﻟﺍ ﺔﻴﻋﺍﺭﺯﻟﺍ ﺕﺎﻔﻠﺨﻤﻟﺍ ﺩﺤﺃ ﻥﻭﺘﻴﺯﻟﺍ ﺕﻔﺠ ﺭﺒﺘﻌﻴ
ﺔﻋﺍﺭﺯﻠﻟ لﻴﺩﺒ ﻁﺴﻭﻜ ﻪﻤﺍﺩﺨﺘﺴﻻ ،ﺢﻤﻘﻟﺍ ﻥﺒﺘ ﻊﻤ ﻁﻭﻠﺨﻤﻟﺍ ﻥﻭﺘﻴﺯﻟﺍ ﺕﻔﺠ ﻰﻠﻋ ﻭﻤﻨﻟﺍ .ﺎﻌﻤ ﺕﺴ ﺔﺴﺍﺭﺩ ﺕﻤﺘﻬﻨﻤﻀ ﻥﻤ ﺕﻼﻤ ﺎ ﻰﻠﻋ ﻱﻭﺘﺤﺘ ﻲﺘﻟﺍ ﺔﻨﺭﺎﻘﻤﻟﺍ ﺔﻠﻤﺎﻌﻤ90 %ﻭ ﺢﻤﻘﻟﺍ ﻥﺒﺘ ﻥﻤ5 % ﻰﻟﺇ ﺔﻓﺎﻀﻹﺎﺒ ﺢﻤﻘﻟﺍ ﺔﻟﺎﺨﻨ ﻥﻤ5 %ﺱﺒﺠﻟﺍ ﻥﻤ .ﻤﺘﺕ ﺓﺭﺘﺴﺒ ﺙﻴﺤ ﺔﻁﻴﺴﺒ ﺎﻴﺠﻭﻟﻭﻨﻜﺘ ﺔﻁﺴﺍﻭﺒ ﻲﺌﺍﺫﻐﻟﺍ ﻁﺴﻭﻟﺍ ﺘﺱﺎﻴﻜﺃ ﻲﻓ ﺩﻭﺠﻭﻤﻟﺍ ﻁﺴﻭﻟﺍ ﺭﻤﻏ ﻡ ﺵﻴﺨ ﻥﻴﺘﻋﺎﺴ ﺓﺩﻤﻟ ﻲﻠﻐﻤ ﺀﺎﻤ ﻲﻓ ﺔﺒﻘﺜﻤ ﻡﺜ ﻥﻤﻭ ﺔﻴﻜﻴﺘﺴﻼﺒ ﺱﺎﻴﻜﺃ ﻲﻓ ﻁﺴﻭﻟﺍ ﻊﻀﻭ ﻡﺜ ،ﺎﺒﻴﺭﻘﺘ ﻡﺘ ﺔﺒﺴﻨﺒ ﺕﺎﻨﻭﺒﺴﻻﺎﺒ ﺎﻫﻭﺩﻋ5 % ﻡﺘ ﻙﻟﺫ ﺩﻌﺒ ،ﻥﻴﻋﻭﺒﺴﺃ ﺓﺩﻤﻟ ﺎﻬﻨﻀﺤ ﻡﺜ ﻲﺠﺎﺠﺯﻟﺍ ﺕﻴﺒﻟﺍ ﻰﻟﺇ ﺎﻬﻠﻘﻨ . ﺩﻌﺒ ﺭﻭﻬﻅﻟﺎﺒ ﺔﻴﺭﻤﺜﻟﺍ ﻡﺎﺴﺠﻷﺍ ﺕﺃﺩﺒ3 ﺕﺠﺎﺘﺤﺍﻭ ،ﻲﺠﺎﺠﺯﻟﺍ ﺕﻴﺒﻟﺍ ﻰﻟﺇ ﺱﺎﻴﻜﻷﺍ لﻘﻨ ﻥﻤ ﻡﺎﻴﺃ ﻥﻤ3-7 ﺎﻬﻤﺠﺤ لﺎﻤﺘﻜﺍ ﻥﻴﺤﻟ ﻡﺎﻴﺍﻑﺎﻔﺘﻟﻻﺎﺒ ﺃﺩﺒﺘ ﻥﺃ لﺒﻗ ﺎﻫﺩﺼﺤ ﻡﺘ ﻡﺜ ، .ﻴﻴﺎﻌﻤ ﺓﺩﻋ ﺔﺴﺍﺭﺩ ﺕﻤﺘ ﻰﻠﻋ ﻲﺌﺍﺫﻐﻟﺍ ﻁﺴﻭﻟﺍ ﺓﺭﺩﻗ ﺹﺤﻔﻟ ﺭﺝﺎﺘﻨﺇ
ﻥﺯﻭﻟﺍ لﺩﻌﻤﻭ ﻲﻠﻜﻟﺍ ﺝﺎﺘﻨﻹﺍﻭ ﺔﻔﻁﻗ لﻭﺃ ﺩﺎﺼﺤﻟ ﺔﻤﺯﻼﻟﺍ ﺓﺩﻤﻟﺍﻭ ﺔﻴﺭﻤﺜﻟﺍ ﻡﺎﺴﺠﻷﺍ ﺭﻭﻬﻅ ﺀﺩﺒﻭ ﺔﻨﺎﻀﺤﻟﺍ ﺓﺭﺘﻓ ﻲﻫﻭ ﻡﻭﺭﺸﻤﻟﺍ
ﻑﺎﻴﻟﻷﺍﻭ ﻥﻫﺩﻟﺍﻭ ﻥﻴﺘﻭﺭﺒﻟﺍﻭ ﺔﺒﻭﻁﺭﻟﺍ ﻥﻤ ﻡﻭﺭﺸﻤﻠﻟ ﻲﺒﻴﺭﻘﺘﻟﺍ ﻯﻭﺘﺤﻤﻟﺍﻭ ﺔﻴﺠﺎﺘﻨﻹﺍ ﺓﺀﺎﻔﻜﻟﺍﻭ ﺭﻁﻘﻟﺍ لﺩﻌﻤﻭ ﻲﺒﻴﺭﻘﺘﻟﺍ
ﻴﻫﻭﺒﺭﻜﻟﺍﻭﺔﻴﺌﺍﺫﻐﻟﺍ ﺭﺼﺎﻨﻌﻟﺍﻭ ﺔﻗﺎﻁﻟﺍﻭ ﺕﺍﺭﺩ . ﺩﺼﺤ ﻡﺘ4-5 ﻲﻫﻭ ﺔﻋﺍﺭﺯﻟﺍ ﺓﺩﻤ لﻼﺨ ﺕﺎﻔﻁﻗ3 لﺠﺴﻤﻟﺍ ﺕﻗﻭﻟﺍ ﻥﺎﻜﻭ ،ﺭﻭﻬﺸ ﻥﻴﺒ ﺡﻭﺍﺭﺘﻴ ﺔﻴﻨﺎﺜﻟﺍﻭ ﻰﻟﻭﻷﺍ ﺔﻔﻁﻘﻟﺍ ﻥﻴﺒ3-4 ﻰﻟﻭﻷﺍ ﺔﻔﻁﻘﻟﺍ ﺕﻠﻜﺸ ﺩﻗﻭ ﻊﻴﺒﺎﺴﺃ40-70 %ﻲﻠﻜﻟﺍ ﺝﺎﺘﻨﻹﺍ لﻤﺠﻤ ﻥﻤ. ﻥﺃ ﺩﺠﻭ ﺇ ﻪﺘﻓﺎﻀﺇ ﻥﻜﻤﻴ ﻥﻭﺘﻴﺯﻟﺍ ﺕﻔﺠ ﺔﺒﺴﻨ ﺔﻴﺎﻐﻟ ﻲﺌﺍﺫﻐﻟﺍ ﻁﺴﻭﻟﺍ ﻰﻟ30% ﺎﻬﻴﻟﺇ ﻥﻭﺘﻴﺯﻟﺍ ﻑﻴﻀﺍ ﻲﺘﻟﺍ ﻙﻠﺘ ﻲﻫﺔﻠﻤﺎﻌﻤ لﻀﻓﺍ ﻥﺃ ﺩﺠﻭ ﺎﻤﻜ ،ﺔﺒﺴﻨﺒ30 % ﺝﺎﺘﻨﺇ ﻰﻠﻋﺃ ﺕﻁﻋﺃ ﺙﻴﺤ )400 ﻡﻏ /0.5ﻡﻐﻜ( ،ﻭ ﻥﺯﻭ لﺩﻌﻤ ﻰﻠﻋﺃ)21.5 ﻡﻏ/ﻱﺭﻤﺜ ﻡﺴﺠ(
،ﻭ ﺭﻁﻗ لﺩﻌﻤ ﻰﻠﻋﺃ)7 ﻡﺴ /ﻱﺭﻤﺜ ﻡﺴﺠ (ﻴﺠﺎﺘﻨﺇ ﻩﺀﺎﻔﻜ ﻰﻠﻋﺃﻭﺔ )80 .(%ﺭﻁﻔﻟﺍ ﺕﺎﻴﻭﺘﺤﻤ لﻴﻠﺤﺘﻟ ﺔﺒﺴﻨﻟﺎﺒ ﺩﻘﻓ ﻱﺭﺎﺤﻤﻟﺍ ﺕﺍﺭﺩﻴﻫﻭﺒﺭﻜﻟﺍ ﻥﺃ ﺩﺠﻭ ﻥﻴﺘﻭﺭﺒﻟﺍﻭﻴﺔﺒﺴﻨ ﻰﻠﻋﺃ ﻥﻼﻜﺸ، ﻬﻴﻠﻴﻤﺔﻴﺌﺍﺫﻐﻟﺍ ﻑﺎﻴﻟﻷﺍ ﺎ .ﻥﻤ ﻱﺭﺎﺤﻤﻟﺍ ﺭﻁﻔﻟﺍ ﻯﻭﺘﺤﻤ ﻥﺎﻜ ﺎﻁﺴﻭﺘﻤ ﺩﺎﻤﺭﻟﺍ ﻥﻤ ﺕﻨﺎﻜ ﺔﺒﺴﻨ لﻗﺍﻭ ،ﻥﻫﺩﻟﺍ . ﻥﺎﻜﻲﺌﺍﺫﻐﻟﺍ ﻁﺴﻭﻟﺍ ﻲﻓ ﻲﻋﺍﺭﺯﻟﺍ ﻑﻠﺨﻤﻟﺍ ﺔﺒﺴﻨ ﺓﺩﺎﻴﺯ ﻊﻤ ﺩﺍﺩﺯﻴ ﻥﻴﺘﻭﺭﺒﻟﺍ ﻥﻤ ﺭﻁﻔﻟﺍ ﻯﻭﺘﺤﻤ . ﺭﺼﺎﻨﻌﻟﺍ ﻯﻭﺘﺤﻤ ﺫﺨﺃ ﺩﻗﻭ ﻩﺎﺠﺘﻻﺍ ﺔﺴﻭﺭﺩﻤﻟﺍ ﺕﻼﻤﺎﻌﻤﻟﺍ ﻰﻠﻋ ﻉﻭﺭﺯﻤﻟﺍ ﺭﻁﻔﻠﻟ ﺔﻴﺭﻤﺜﻟﺍ ﻡﺎﺴﺠﻷﺍ ﻲﻓ ﺔﻴﺌﺍﺫﻐﻟﺍ ﻪﺴﻔﻨ ﺭﺼﺎﻨﻌﻟﺍ ﻥﻤﻀ ﻥﻤﻓ ،ﺯﻴﻜﺭﺘﻟﺍ ﺙﻴﺤ ﻥﻤ
ﻡﻭﻴﺴﻴﻨﻐﻤﻟﺍ ﻥﺎﻜ ﺎﻤﻨﻴﺒ ﻩﺯﻴﻜﺭﺘ ﻲﻓ ﺎﻁﺴﻭﺘﻤ ﻥﺎﻜ ﺩﻘﻓ ﻡﻭﻴﺩﻭﺼﻟﺍ ﺎﻤﺃ ،ﻰﻠﻋﻷﺍ ﻭﻫ ﺭﻭﻔﺴﻭﻔﻟﺍﻭ ﻡﻭﻴﺴﺎﺘﻭﺒﻟﺍ ﻯﻭﺘﺤﻤ ﻥﺎﻜ ﻯﺭﺒﻜﻟﺍ
ﻥﻜﻟﻭ ﺎﻤﻫﺯﻴﻜﺭﺘ ﻲﻓ لﻗﻷﺍ ﺎﻤﻫ ﻡﻭﻴﺴﻟﺎﻜﻟﺍﻭﻩﺯﻴﻜﺭﺘ ﻲﻓ ﻡﻭﻴﺴﻟﺎﻜﻟﺍ ﻥﻤ ﺭﺜﻜﺍ ﻥﺎﻜ ﻡﻭﻴﺴﻴﻨﻐﻤﻟﺍ . ﻯﻭﺘﺤﻤ ﻥﺎﻓ ﻯﺭﻐﺼﻟﺍ ﺭﺼﺎﻨﻌﻟﺍ ﺎﻤﺃ ﺱﺎﺤﻨﻟﺍﻭ ﺯﻴﻨﻐﻨﻤﻟﺍ لﺜﻤ ﻯﺭﺨﻷﺍ ﺭﺼﺎﻨﻌﻟﺍ ﻊﻤ ﺔﻨﺭﺎﻘﻤ ﺎﻴﺒﺴﻨ ﺎﻴﻟﺎﻋ ﻥﺎﻜ ﻙﻨﺯﻟﺍﻭ ﺩﻴﺩﺤﻟﺍ.
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* ﻡﺴﻗﺔﻴﺎﻗﻭ ﺔﻴﻨﺩﺭﻷﺍ ﺔﻌﻤﺎﺠﻟﺍ ،ﺔﻋﺍﺭﺯﻟﺍ ﺔﻴﻠﻜ ،ﺕﺎﺒﻨﻟﺍ . ﺙﺤﺒﻟﺍ ﻡﻼﺘﺴﺍ ﺦﻴﺭﺎﺘ25/2/2004 ﻪﻟﻭﺒﻗ ﺦﻴﺭﺎﺘﻭ ،31/8/2004.