When Santiago Jaramillo Mejía arrived in Argentina in 2004, he expected a brief academic stint. Instead, the Colombian agronomist and biotechnologist found a home and started a family, then built a business that produces one ton of gourmet gírgolas (oyster mushrooms) each month at a small facility in Chascomús, Buenos Aires province.
Jaramillo’s fascination with fungi began in Colombia. There, he and his father, also an agronomist, experimented with mushroom cultivation after the family’s flower export business collapsed. In Argentina, a chance meeting with mycology expert Edgardo Albertó led him to the Instituto Tecnológico de Chascomús and a research grant from CONICET. His doctoral work focused on standardizing oyster mushroom cultivation for local conditions. He tested substrates and refined pasteurization methods that would later underpin his commercial success.
Although he did not pursue a formal research career, Jaramillo’s scientific background shaped his approach to production. At Micelio Bio, founded after a merger with Mü Hongos and built on La Honguera’s experience, he applies circular economy principles. Agricultural byproducts, from wheat straw and brewery waste to sunflower husks and rice hulls, become raw material for mushroom growth; the company also uses grape pomace and coffee husks. The process is efficient: 60 bags weighing three kilos each are produced daily, and the mushrooms are ready for harvest in about five weeks, with minimal water and space.
Oyster mushrooms generally grow on prepared substrates, and simpler pasteurized media suit gírgolas. The treatment required depends on the mushroom species and the substrate’s nutrient content. Temperature matters too, since each species has its own preferred range. These variables explain why substrate testing and cultivation methods must be adapted to the crop and local conditions.
From Waste to Protein
Micelio Bio’s model starts with a simple idea: what others discard can become valuable food. The company uses poplar sawdust from discarded fruit and vegetable crates, enriched with soybean expeller, as its basic substrate. After harvest, the spent substrate goes to local gardeners for composting or soil enrichment, closing the loop and reducing waste.
Fresh mushrooms remain the company’s core product, sold mainly through digital channels in Buenos Aires and to local hotels and restaurants. Facing economic headwinds, Micelio Bio has diversified into longer-lasting products such as gírgola-based milanesas. It is also experimenting with new varieties, including shiitake and perla negra, as well as pholiota and lion’s mane. Another trial is Ganoderma lucidum, prized for its medicinal properties.
Scaling Up in Latin America
With demand for healthy, sustainable foods rising, Jaramillo has set his sights on regional expansion. He recently returned to Colombia to launch a family-run operation using shipping containers for production, with the aim of introducing mushroom-based burgers and milanesas to new markets. The company combines scientific rigor with resource efficiency and a commitment to circularity, positioning it for growth as Latin American consumers seek alternatives to traditional proteins.
Micelio Bio’s story is rooted in Argentina, but it reflects a broader trend: entrepreneurs are using biotechnology and sustainability to create value from waste. As the sector evolves, legal and regulatory frameworks, including those discussed in recent coverage of preventive legal tools on family planning and health, may play an increasing role in shaping food new idea across the region.
