Kuya B began as a small white oyster mushroom farm in Calabanga, Bicol, supplying fresh harvests to local markets and buyers. Each day’s goal was simple: grow high‑quality mushrooms and get them into customers’ hands while they were still at peak freshness.

When the pandemic hit, lockdowns and transport issues made it harder and riskier to sell everything on time. Unsold mushrooms meant potential waste and financial loss, so the team began experimenting with ways to extend their shelf life without compromising quality.

From those experiments came Kuya B’s Mushroom Chicharon—a crunchy, plant‑based snack that transformed surplus mushrooms and business risk into a new opportunity. The product now supports local growers, creates jobs in the community, and proves that a small farm in Calabanga can turn a crisis into a sustainable livelihood.

The company is committed to deliver safe, of premium quality, and nutritious mushroom products to our customers while enhancing the lives of our employees and the communities we serve.

To be a leader in sustainable mushroom cultivation and provider of quality and nutritious mushroom products while positively impacting our community and environment.