Wednesday 30 May 2012

Mushroom cultivation Through Self Help Groups in North East


To boost up cultivation of mushroom in the district KVK, Serchhip district formed 7 nos of SHGs from farm women, rural youth specially school drop-out and farmers in mushroom production for capacity building and small scale income generation. Spawns are provided to the SHGs. All the technical expertise is provided to the respected beneficiaries. The beneficiaries are very enthusiastic to cultivate mushroom. They generate income from mushroom cultivation. Serchhip district is very pleasant, and climate suits for cultivation of mushroom throughout the year. The easy availability of straw makes the cultivation easier for the beneficiaries and as it is less time consuming the farmers can earn extra money without disturbing their farm activities




Mushroom cultivation is growing very fast in another village, Thenzawl. 30 no of women were given training on mushroom cultivation. KVK obtained mushroom spawn from Horticulture Department. Aizawl and trained this women and distributed to them. Another training was conducted for the same group, and during this training mushroom grower society was formed by these women.

The mushroom grower society is very active and their production are sold at local market. Horticulture Department, Govt. of Mizoram has taken up this society providing them equipment and financial aids.

There is considerable potential for cultivation of oyster mushroom in Serchhip District, if Scientific technology is adopted by the growers. KVK has trained 18 Self Help Groups covering 120 women members for mushroom farming and 70 rural youth (male) in the District. Method demonstration for each SHGs was also conducted on substrate preparation and cube making. Initially they started mushroom cultivation on small scale and sold the produce in the local market.


Presently they are getting good response from the consumers. Considering the profit on mushroom farming, gradually they are increasing the production depending on the market demand. Apart from selling this product in the local market, the group builds up locally low cost mushroom production unit. 

Procure Mushroom Spawn before Starting Mushroom Cultivation

Spawn of mushroom is an another important input in mushroom cultivation available at selected places.  Arrangement of spawn should be done in advance.  Before starting mushroom cultivation, entrepreneurs and farmers should ensure that spawn is available within the periphery  of 200-300 km.
In India, besides DMR, the other Institutions / SAUs provide spawn to entrepreneurs and farmers.  The AICMIP Centres and some of the training Centres mentioned above also provide spawn of mushroom.  Other important sources of mushroom spawn are listed below:

Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni (HP).
Deptt. of Plant Pathology, Haryana Agricultural University, Hisar (Haryana).
Directorate of Horticulture, Mushroom Spawn Laboratory, Kohima.
Deptt. of Agriculture, Manipur, Imphal.
Govt. Spawn Production Laboratory, Horticulture Complex, Chhouni Kalan, Hoshiarpur (Pb.).
Vigyan Samiti, Udaipur (Rajasthan).
Regional Research Laboratory, CSIR, Srinagar (J&K).
Deptt. of Agriculture, Lalmandi, Srinagar (J&K).
Deptt. of Plant Pathology, J.N. Krishi Vishwa Vidyalaya, Jabalpur (MP).
Dept. of Plant Pathology, Assam Agril. University, Jorhat (Assam).

Except these Govt. spawn producers, there are private persons engaged in mushroom spawn production situated at places like Solan (HP), Kurukshetra (Haryana), Delhi, Patna (Bihar), Mumbai (MS) etc.

Mushroom Trainings Institutes in India

Here are some Govt. Agri colleges and Research institutes who provide mushroom trainings in different regions of india. Anyone can contact their nearest Institutes for trainings. There are many private farms also available but they are little costly than govt firms.
1.  Punjab Agricultural University, Ludhiana – 141 004 (Pb.)
2. Tamil Nadu Agricultural University, Coimbatore – 641 003 (TN)
3. M.P. Agricultural University, Rahuri, Pune – 413 712 (MS)
4. G.B. Pant University of Agriculture & Technology, Pantnagar – 263 145
5. Indira Gandhi Krishi Vishwa Vidyalaya, Krishak Nagar, Raipur
6. N.D. University of Agriculture & Technology, Faizabad – 29 (UP)
7. Kerala Agricultural University, Vellayani, Thrissur, Kerala
8.  Maharana Pratap University of Agriculture and Technology, Udaipur – 313 001.  
9. Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan
10. ICAR Research Complex for NEH region, Umroi Road, Barapani – 791 013
      (Meghalaya)
11. The Horticulture & Agroforestry Research Programme (HARP) 834 010
12. CCS Haryana Agricultural University, Hisar – 125 004
13. Haryana Agro-industrial Corporation R & D Centre, Murthal (Sonepat)
14. Orissa Agricultural University, Bhubneswar
15. Rajendra Agricultural University, Pusa, Samastipur 
                    16. Indian Agricultural Research Institutes, Dept. of Plant Pathoogy, IARI, PUSA ,
                           Delhi-12.

Indian King Oyster Mushroom

King Oyster Mushroom that can be grown on both cereal straws / saw dust substrates. These mushrooms are loved for their yummy taste and rich aroma among the clients. King Oyster Mushroom is also known by the name of Kabul dhingri in India. This Mushroom has tremendous potential for domestic market in fresh and dry form.

Scientific Name
  • Pleurotus spp

Features
  • Rich aroma
  • Delicious taste
  • High nutrient content
  • Free from pesticides

Grown At
  • Temperature range of 17-20oC

Benefits
  • Mushrooms have 3 times the anti-oxidant capacity of tomatoes
  • Mushrooms provide you get the benefit of vitamins and minerals without worrying about your weight
  • Mushroom has a glycaemic index (GI) so low it can’t even be measured
  • Mushrooms are a good source of pyridoxine, Vitamin B6 (15% RNI)
  • Mushrooms are low in calories, fat and sodium
  • Mushrooms are high in fiber and essential minerals

Oyster Mushrooms cultivation Details.

Oyster Mushrooms that are highly demanded by the clients due to their appetizing taste and rich aroma. These Oyster Mushrooms are easy to grow and are grown on unfermented agro-waste. Oyster Mushrooms offered by us, ensure freshness thus remains intact for longer life periods.

Scientific Name
  • Pleurotus spp

Features
  • Rich aroma
  • Delicious taste
  • High nutrient content
  • Free from pesticides

Grown At
  • Temperature range of 20-30oC

Benefits
  • Mushrooms have 3 times the anti-oxidant capacity of tomatoes
  • Mushrooms provide you get the benefit of vitamins and minerals without worrying about your weight
  • Mushroom has a glycaemic index (GI) so low it can’t even be measured
  • Mushrooms are a good source of pyridoxine, Vitamin B6 (15% RNI)
  • Mushrooms are low in calories, fat and sodium
  • Mushrooms are high in fiber and essential minerals
  • Having a large no of therapeutic properties

Oyster Mushroom Pictures,Photos,Wallpapers






Daily Mushrooms Provides Buy Back Facility In Tamilnadu


Mushroom Buy Back Assurance

Other than providing training and support for mushroom cultivation, They also offer clients buy back assurance in the following two forms:

Contract farming
Here, you can sign contract with our company and we will supply raw material & transportation facility (The charges to cultivate mushroom will also be paid)
Non contract farming
Here, you can buy spawn run beds at our organization for a cost and can grow mushroom and give it to us for rate specified (Here transportation cost has to be borne by you)

 To get more info, pls. conact as the address given below:-

 Contact Details

Daily Mushrooms
Mrs. Shumitha Manimaran (Manager)
34/1, Makaliamman Kovil Street, Nasiyanur (PO)
Erode, Tamil Nadu - 638 107, India
Website: www.dailymushrooms.in
Email
:
Mobile
:
+(91)-9865192362/ 9095555

Indian Dried Mushroom Exporters


Here some of our mushroom exporters companies in india.

Marvan Exports - India
We are exporters of spices, coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, barley seeds, guar gum seeds, guar gum splits, dried oyster mushroom, henna powder and neem powder.

Business Type : Manufacturer / Exporters / Wholesale Suppliers
Address: Near Sbi, Shakti Colony, Badgaon, Udaipur, Rajasthan India
Website : http://www.marvanexports.com


National Mushrooms - India
Exporters of oyster mushroom, pleurotus sajorcaju, sajor caju, dry mushroom, powder mushroom, national mushroom, fresh mushroom, oyster, mushroom bed, mushroom spawn and pesticide free mushrooms.

Business Type : Manufacturer / Wholesale Suppliers / Exporters
Market Cover : india
Address: Office : 18, Kamla Nehru Shopping Centre, N.S. Road, Mulund, Maharashtra India


Vinayaga Mush-pro Ltd - India
We are exporters of quality indian fresh oyster mushroom, dry oyster mushroom, milky mushroom and button mushroom.

Business Type : Exporters

Address: 19,Damodaran Street, Perambur, chennai, Tamil Nadu India


Tringle Healthy Mushroom - India 

Exporters of mushroom, fresh mushroom, Black Mushroom, white Mushroom , Oyster Mushroom , White Button Mushroom, Shiitake Mushroom, Dry Oyster Mushroom, Mushroom Powder, Button Fresh Mushroom and Dried Mushroom.

Business Type : Wholesale Suppliers / Manufacturer / Exporters
Address: Chintkhera, Chalisgoan, Dist. Jalgoan, Chinchkhere Post-deoli, Maharashtra India


Kesher Food Mushroom - India 

Exporters of Dry Oyster Mushroom.
Business Type : Manufacturer / Exporters / Wholesale Suppliers
Address: Near Hanuman Mandir, Chankyapuri,, Sehore, Madhya Pradesh India

Mushroom Machineries and Infrastructures required in Commercial Cultivation of Mushrooms


Spawn bagging & Inoculation building
Spawn production building
Incubation houses
Fruiting body houses
Small “country-style ” mushroom houses
Multi-purpose building
Pasteurization chambers
Autoclave (pressure steam sterilizer)
Steam Boiler system
Gas burners with gas tank and aid or accessories
Alcohol lamps
Needles
Iron racks for mushroom bags
Water retention basin
Electric dryer (optional)
Solar dryer (optional)
Substrate Mixer
Laminar flow inoculation
Press and drill a hole in substrate bag machine
Trolleys
Electrical supplies
Plastic bag sealing machine (optional)
Weighing machine
Glassware
Kitchenware and equipment
Glucose, gelatin, alcohol, dettol, plastic
Plastic bags
Sawdust
Plastic necks
Cotton plugs
Magnesium sulfate, Calcium sulfate, Calcium carbonate, pumice, Rice bran
Computer set with printer
Tables and chairs
Slide projector with screen
Kitchen utensils

Oyster Mushroom Cultivation in india


1. INTRODUCTION

Oyster mushroom (Pleurotus sp.) belonging to Class Basidiomycetes and Family Agaricaceae is popularly known as ‘dhingri’ in India and grows naturally in the temperate and tropical forests on dead and decaying wooden logs or sometimes on dying trunks of deciduous or coniferous woods. It may also grow on decaying organic matter. The fruit bodies of this mushroom are distinctly shell or spatula shaped with different shades of white, cream, grey, yellow, pink or light brown depending upon the species.


It is one of the most suitable fungal organisms for producing protein rich food from various agro-wastes or forest wastes without composting.   

2.                  OBJECTIVE

The main objective of the exercise is to present a small scale viable bankable model production unit using modern technology.

3.                  BACKGROUND

3.1              Origin

Cultivation of a sp. of oyster mushroom (Pleurotus ostreatus) was initiated on experimental basis in Germany by Flack during the year 1917 on tree stumps and wood logs.  Growing technology was perfected in USA by Block, Tsao and Hau.  

Cultivation of different varieties of oyster mushroom was initiated in India in the early sixties.  Commercial cultivation began in mid-seventies.

3.2              Botanical Description

The oyster mushrooms have three distinct parts- a fleshy shell or spatula shaped cap (pileus) , a short or long lateral or central stalk called stipe and long ridges and furrows underneath the pileus called gills or lamellae. The gills stretch from the edge of the cap down to the stalk and bear the spores. The spores are smooth, cylindrical and germinate very easily on any kind of mycological media within 48-96 hrs. The mycelium of Pleurotus is pure white in colour.


3.3              Production

Oyster mushrooms are the third largest cultivated mushroom. China, the world leader in Oyster production, contributes nearly 85% of the total world production of about a million tonnes. The other countries producing oyster mushrooms include Korea, Japan, Italy, Taiwan, Thailand and Phillipines. The present production of this crop in India is only around 1500 tonnes due to low domestic demand. Another inhibiting factor is that export demand orders are large and can be met only if a linkage is developed between producer, cooperatives and exporters.

3.4              Economic Importance

The economic importance of the mushroom lies primarily in its use as food for human consumption.  It is rich in Vitamin C and B complex and the protein content varies between 1.6 to 2.5 percent. It has most of the mineral salts required by the human body.  The niacin content is about ten times higher than any other vegetables.  

The folic acid present in oyster mushrooms helps to cure anemia. It is suitable for people with hyper-tension, obesity and diabetes due to its low sodium : potassium ratio, starch, fat and calorific value. Alkaline ash and high fibre content makes them suitable for consumption for those having hyperacidity and constipation. A polycyclic aromatic compound pleurotin has been isolated from P. griseus which possess antibiotic properties.

The spent straw can be re-cycled for growing oyster mushroom after supplementing with wheat or rice bran @ 10-15 % and also for preparing compost of white button mushroom after suitable supplementation with nitrogen rich horse or chicken manure (sun-dried before use). The spent straw can be used as cattle feed and also for bio-gas production, The slurry can be used as manure.

4.                  MARKET ANALYSIS AND STRATEGY

4.1              Demand and Supply Patterns

This mushroom is not as popular as white button mushroom in the domestic market. A few units are cultivating it commercially for export market. Cultivation of this mushroom on commercial basis would be more profitable as compared to white button mushroom as capital costs are low.

The cultivation of this variety of mushroom is very simple and economical in rural areas where raw materials and facilities required are easily available.

Marketing of fresh oyster mushroom does not pose any problem at present due to very low production. However, as production increases linkage of producers with domestic markets and export oriented processing units will need to be developed to ensure remunerative prices to the producers.

Generally, export orders are too big to be met by a single grower and as such co-operatives have to be encouraged to pool their produce for trading the crop in a dried powder form in international markets.

4.2              Import / Export Trends

About 11,797 tonnes of fresh mushrooms and 4,099 tonnes of preserved mushrooms were exported to foreign countries viz. U.S.A., France, Ireland, U.A.E., Russia etc. during the period 2001-2002. The quantity of oyster mushroom exported is much lower than that of button mushrooms which constitute the major share of exports.

4.3              Analysis and Future Strategy

Species of Pleurotus are cheapest and easiest to grow among all the cultivated edible mushrooms. Cultivation does not require complicated substrate preparation technique as in case of button mushroom. The former can be grown on non-fermented, almost fresh plant residues (agri-wastes containing lignin and cellulose). Substrate preparation does not require controlled environmental conditions as in case of button mushroom.

The crop has got a number of varieties varying in shape, colour, texture and aroma which can be cultivated throughout the year under varied agro-climatic conditions.  Faster growth rate and early cropping is observed.  About 5 to 6 crops can be taken in a year as the total cropping period is 60 days.

5.                  PRODUCTION TECHNOLOGY

5.1              Agro-climatic Requirements

Oyster mushroom can grow at moderate temperature ranging from 20 to 300 C and humidity 55-70% for a period of 6 to 8 months in a year. It can also be cultivated in summer months by providing the extra humidity required for its growth. In hilly areas above 900m. (m.s.l.), the best growing season is during March/April to  September/October and in the lower regions from September/October to March/April.

5.2              Growing and Potential Belts

The major states in India producing this mushroom are Orissa, Karnataka, Maharashtra, Andhra Pradesh, Madhya Pradesh, West Bengal and most of the North Eastern hill states.
5.3              Varieties Cultivated

Among all the cultivated mushrooms Pleurotus has maximum number of commercially cultivated species suitable for round the year cultivation. All the varieties or species of oyster mushroom are edible except P. olearius and P. nidiformis which are poisonous. Species commercially cultivated all over the world during summer months includes P. flabelltus, P. sajor cajo, P. sapidus, P.membranaceous, P.citrinopileatus, P.eous etc. and those produced during winter are P.ostreatus, P.florida, P.cornucopiae, P.fossulatus, P.eryngii etc.

5.4              Cultivation Technology

The procedure for oyster mushroom cultivation can be divided into following four steps:

(i)                  Preparation or procurement of spawn
(ii)                Substrate preparation
(iii)               Spawning of substrate
(iv)              Crop management

5.4.1        Spawn Preparation

A pure culture of Pleurotus sp. is needed for inoculation on sterilized substrate. It takes 10-15 days for mycelial growth on cereal grains. It has been reported that jowar and bajra grains are superior over wheat grains.

5.4.2        Substrate Preparation

Oyster mushroom can be cultivated on a large number of agro-wastes having cellulose and lignin which helps in more enzyme production of cellulose that is correlated with more yield. These include straw of paddy, wheat and ragi, stalk and leaves of maize, millets and cotton, used citronella leaf, sugarcane bagasse, saw dust, jute and cotton waste, dehulled corncobs, pea nut shells, dried grasses, sunflower stalks, used tea leaf waste, discarded waste paper and synthetic compost of button mushrooms etc. It can also be cultivated by using industrial wastes like paper mill sludges, coffee byproducts, tobacco waste, apple pomace etc.

The popular methods of substrate preparation are:  

·                     Steam Pasteurization;           
·                     Hot Water Treatment;
·                     Sterile Technique (Till method);         
·                     Fermentation or Composting; and     
·                     Chemical Sterilization.           
5.4.3        Spawning of Substrate

Freshly prepared (20-30 days old) grain spawn is best for spawning. Old spawn (3-6 months) stored at room temperature (at  20-300 C) forms a very thick mat like structure due to mycelium aggregation and sometimes young pinheads and fruit bodies start developing in the spawn bottle itself. The spawning should be done in a pre-fumigated room (48hrs.with 2% formaldehyde).  

5.4.4        Crop Management

(A)               Incubation

Spawned bags, trays or boxes are arranged in a dark cropping room on raised platforms or shelves for mycelium colonization of the substrate. Although mycelium can grow from 10 to 330 C, but the optimum temperature for spawn running lies between 22 to 260 C.

(B)              Fruiting

When the mycelium has fully colonized the substrate, the fungus is ready for fruiting. Contaminated bags with moulds may be discarded while bags with patchy mycelial growth may be left for few more days to complete mycelial growth.

While various species require different temperature regimes all require high humidity (70-85%) during fruiting.  Frequent spraying of water is required in the cropping room depending upon the atmospheric humidity.  Fruit body produced under humid conditions (85-90%) is bigger with less dry matter while those developed at 65-70% relative humidity are small with high dry matter.

CO2 concentration during cropping should be less than 600 ppm. or 0.6%.  Sufficient ventilation has to be provided during fruiting.

5.5              Plant Protection Measures
 
5.5.1        The crop is suspect to attacks from flies (sciarid, cecid) spring tails and mites. 
            Timely spraying with insect specific insecticides is needed. 
 
5.5.2        The crop is prone to fungal diseases.  Several competitor moulds e.g. Aspergillus sp., Cladosporium sp. and Fusarium sp., Rhizopus sp. have been reported to occur in the substrate used for cultivation.   Spraying with Bavistin or Benomyl is a recommended control measure.

5.5.3        The crop is also subject to diseases like yellow blotch, brown spot and bacterial rot, control measures which are needed include:

·                     Proper management of temperature and humidity during growing period.
·                     Regular application of chlorinated water containing 100 – 150 ppm of freely available chlorine at an interval of 3 – 5 days
·                     Application of oxytetracycline and streptocycline.

5.6              Harvesting and Yield

The right shape for picking can be judged by the shape and size of the fruit body.  The fruit bodies should be harvested before spore release, by twisting so that the stubs are not left on the beds (straw). It is advisable to pick all the mushrooms at one time from a cube and the next flush will appear at one time.

More than 500 kg. of fresh mushrooms per ton of dry wheat or straw can be obtained in case of crop produced in 45-60 days


Monday 28 May 2012

Cultivation technology for Oyster mushroom



  • Introduction
  • Types of mushrooms suitable for artificial cultivation
  • Oyster mushroom cultivation
  • - Substrate preparation
  • - Soaking
  • - Heat Treatment
  • - Spawning
  • - Cropping and harvest
  • Oyster mushroom cultivation - Flow chart
  • Schedule of hygiene
  • Ventilation

INTRODUCTION

The mushroom is a simple form of life known as fungus. It lacks chorophyll, so it cannot produce its own food and depends upon other living or dead plants and organic matters. Commonly, mushrooms are in the form of an umbrella like structure or a cap with stalk. However, there is a lot of variation in fruiting structure with different shapes, size and with or without stock. Some varieties even produce fruiting bodies underground. There are large number of species growing wild in nature, while many are edible, some are mild to deadly poisonous.
Mushrooms are popular for their delicacy and flavoured food value. It is well established fact that they are excellent sources of vitamins and minerals. They also contain appreciable amounts of vitamins like Niacin and Pantothenic acid, minerals such as calcium, phosphorus and potassium and a fair quantity of iron. Folic acid which is of vital importance for treating anaemic condition in the human body is available in large quantity. Their protein may be considered intermediate to that of animal and vegetables. Fresh mushrooms contain about 80-95% moisture, 3% protein, 0.3-0.4% fat and 1 % minerals and vitamins. With the low carbohydrate and fat contents they constitute an ideal dish for diabetic patients. 
 
TYPES OF MUSHROOMS SUITABLE FOR ARTIFICIAL CULTIVATION
 Although a great many species of mushrooms are edible, very few have been artifically cultivated. The most popular among these are European or White button mushroom (Agaricus bisporus), Paddy straw mushroom (Volvariella spp.). Oyster mushroom (Pleurotus spp.) and Shiitake (Lentinus edodes). European mushroom is more specific in its temperature requirement which ranges between 14-20° C (Optimum 16± 2 C) during cropping. Paddy straw mushroom can be successfully grown at places where temperature range is 28-38 C. Oyster mushroom can be grown in temperature range of 20-33 °C. Due to its easy way of cultivation in a wide range of temperature and high yielding performance, it is becoming more popular in many parts of the country. Under the Goa weather conditions.Oyster mushroom can be grown successfully through out the year.
 
 OYSTER MUSHROOM CULTIVATION           
There are several Pleurotus spp., viz., P. ostreatus, P.flabellatus, P. sajor caju, P.florida etc., well known for their delicacy and flavour. There species grow wild in the forests which can be cultivated in thatched, polythene, brick or stone houses. 
 
Substrate preparation
Oyster mushroom can be grown on various substrates viz., paddy straw, maize stalks/cobs, vegetable plant residues etc. Since paddy straw is easily available and cheap, it is widely used. Paddy straw should be fresh and well dried.
 
Soaking
Chop paddy straw into 3-5 cm pieces and soak in fresh water for 8-16 hours. If maize stalks/cobs arc used, soaking period should be 24-48 hours. Drain off excess water from straw by spreading on raised wire mesh frame. 
 
 
Heat treatment of substrate results in minimizing contamination problem and gives higher and almost constant yields. It can be done in two ways i.e. by pasteurization and sterilization by chemicals.
 
(i) Pasteurization
Boil water in a wide mouth container such as tub or drum. Fill the wet substrate in gunny bag or basket and close the opening. Dip the filled bag in hot water of 80-85° C for about 10-15 minutes. To avoid floating, press it with some heavy material or with the help of a wodden piece. After pasteurization, excess hot water should be drained off from container so that it can be reused for other sets. Care should be taken to maintain hot water temperature at 80-85°C for all sets to achieve pasteurization.
 
(ii) Chemical sterilisation technique
Take 90 litres of water in a drum of 200 litre capacity. Slowly steep 10 kg of chopped paddy straw in the water. Mix 125ml of formaldehyde (37-40 percent) and 7 g of Bavistin dissolved in 10 litres of water in another container and pour the solution slowly into the drum. Straw should be pressed and drum should be covered with a polythene sheet. Take out the straw after 12 hrs.
Spread the pasteurized or chemically sterilised straw on neat and clean cement flooring or on raised wire mesh frame, inside the chamber where bag filling and spawning are to be done.
 
Spawning
When the pasteurized substrate has cooled down to room temperature, it is ready for filling and spawning. At this stage, substrate moisture content should be about 70%. Polythene bags (35 x 50 cm, 150 gauge) or polypropylene bags (35 x 50 cm, 80 gauge) may be used for its cultivation. One 500 ml bottle spawn (200-250 g) can be used for 10-12 kg wet straw ( 3 bags). Spawning can be done in layer spawning or through spawning.
In case of layer spawning, fill the substrate in bag, press it to a depth of 8-10 cm and broadcast a handful of spawn above it. Similarly, 2nd and 3rd layers of substrate should be put and simultaneously after spawning, the bags should be closed. In through spawning, pasteurized straw is mixed with 2% spawn and filled in bags. After gently pressing, close the bags for spawn running (development).
Spawned bags should be stacked in racks in neat and clean place, in closed position. Temperature at 25±5 °C and humidity at 70-85% should be maintained by spraying water twice a day on walls and floor. It takes 20-22 days when bags will be fully covered with white mycelium. 
 
Cropping and harvest
 
After 20-22 days, when bags are fully impregnated with white mycelium, transfer the bags into cropping room and remove polythene/ polypropylene covers. The open blocks should be kept in racks about 20cm apart. Rack should be 60 cm wide with gap of 50-60 cm between two shelves. Mushrooms grow in a temperature range of 20-33 C.
 
Relative humidity is maintained by spraying water twice a day on the walls and floor of the room. Spraying of blocks should be avoided for the first 2-3 days. A light mist spray of water is given on blocks as soon as the small pin heads appear. Once pinheads are 2-3 cm big a little heavier watering is to be done on blocks and father watering of blocks is to be stopped to allow them to grow. Mushrooms should be plucked before they shed spores to maintain quality. After 1st flush of harvest, 0.5 to I cm outer layer of the block should be scrapped. This helps to initiate 2nd flush which appears after about 10 days.
 
After harvest, the lower portion of the stalk must be cleaned with dry cloth. They should be packed in perforated (5-6 small holes) polythene bags to keep them fresh. It looses freshness after about 6 hours, which can be enhanced by keeping them in refrigerator. Oyster mushroom can be sun dried for 2 days and dried product marketed in polythene bags. Dried mushrooms should be soaked in water for 10 minutes before use.

Starting a Mushroom Farming Business in 6 Easy Steps Growing Oyster Mushrooms



A mushroom farming business can be mean big profits in just a few weeks. Plus, starting your own business growing oyster mushrooms for profit is fairly easy. In fact, here’s how to get started in just six easy steps.
1. Get your spawn and substrate
You’ll need a spawn to start the culture. You can produce your own spawn using a sterile culture, or you can buy ready-to-inoculate spawn, which are carried by suppliers. Producing your own can be cheaper in the long run, but the start-up costs can be high, so chances are buying the ready-to-inoculate spawn is the way to go for you.
You’ll also need to buy the substrate. Many growers use straw or wood chips. Straw is generally the preferred method. You want straw that can be chopped up into little pieces.
2. Prepare the substrate
First, chop the straw into short pieces. Next, wet the straw. Now it’s time to heat the straw in boiling water. Continue boiling for half an hour and then remove the straw and drain it. Next, spread out the straw on a clean surface and let it cool down.
3. Pack the plastic bags
Now it’s time to pack plastic bags with the straw and spawn. Pack two or three inches of straw into the plastic bag and then lightly sprinkle the spawn on top. Repeat this until you’ve almost filled the bag, close the top and poke holes in the bag.
4. Incubation
Now it’s time for incubation. Keep the growing area at around 78 degrees F. Places the bags on a shelving unit. Remember to stop any threats of natural light getting into the room. Cover windows and cracks. Use a red “darkroom” light when you need to check on your bags. When you start to notice tiny pinhead mushrooms near the air holes in your bag, then you’re ready to move on to the next step.
5. Fruiting
For your fruiting room, you need a high level of humidity. The temperature will need to be 65 to 70 degrees F. Unlike the incubation room, you’ll actually need a lot of natural light—at least 12 hours a day. To shock your mycelium, which will force it into fruiting, move the bags to a cool place for a day, such as a basement or other cool place, and then move them back to the fruiting room. Next, cut away the bag, which allows mushroom growth to take place.
6. Harvest
Just before your mushroom caps are fully uncurled, that’s when it’s time to harvest. To do so, twist the stem off as near to the growing block as you are able to. You’ve now harvested your mushrooms.

OYSTER MUSHROOM PRODUCTION



SEASON AND VARIETIES
·    Throughout the year
·    Cultivation is indoor and it requires mushroom house
·    White oyster (Co-1) and Grey Oyster (M-2) are suitable for Tamil Nadu
MUSHROOM HOUSE
·    A thatched Shed of 16 sq.m. is required. Divide the shed into spawn running and cropping rooms
·    Spawn running room: maintain 25-300C, provide ventilation, no light is required
·    Cropping room: Maintain 23-250C, RH above 75-80% with moderate light and aeration.
(Digital Thermometers and Humidity meters are available in the market)
SPAWN (MUSHROOM SEEDING)
·    Suitable substrate: Jowar/Cholam/Sorghum, Maize, Wheat grains
·    Preparation of spawn: half cook the grains, air dry, mix with Calcium carbonate powder at 2% level, fill the grains in empty glucose drip bottles, plug with cotton and sterilize in cooker for 2 hours.
·    Put the pure culture of the fungus (Procured from agriculture departments/agrl. Universities) and incubate at room temperature for 15 days. Use 15-18 days old spawn for spawning.
PREPARATION OF MUSHROOM BED
·    Suitable substrate: Paddy/wheat straw, sugarcane baggasse, hulled maize cobs
·    Cooking of substrate: Cut into 5cm bits, soak in potable water for 5 hrs, boil water for one hour, drain the water, air dry to 65% moisture (no water drips when squeezed between hands)
·    Preparation of bags:
o    Use 60x30 cm polythene bags (both side open).
o    Tie one end of bag, put two holes of 1 cm dia in the middle.
o    Put handful of cooked straw in the bag to a height of 5 cm; sprinkle about 25 g of spawn.
o    Layer the straw to 25 cm height. Repeat the process to get four layers of spawn and 5 layers of straw.
o    Tie the mouth and arrange beds in tiers in the spawn running room.
o    After 15-20 days, cut and remove the polythene bag and transfer the beds to cropping room.
o    Keep the beds moist by periodical spraying with water.
HARVEST
·    Mushroom pin heads appear on 3rd day of opening of beds and mature in 3 days.
·    Harvest matured mushrooms daily or alternate days, before spraying water.
·    Second and third harvest can be obtained after scraping the surface of beds after first or second harvest.

Health Benefits of Mushrooms



Mushrooms have been used for thousands of years both as food and for medicinal purposes. They are often classified as a vegetable or a herb, but they are actually fungi. While there are over 14,000 mushrooms, only about 3,000 are edible, about 700 have known medicinal properties, and fewer than one percent are recognized as poisonous.
Many people enjoy going to the woods to pick their own mushrooms. However, identifying mushrooms can be a real challenge. The color, shape and size of the fruiting body can vary tremendously. It is important to properly identify the mushroom that is collected, so as to avoid a poisonous species.
The Pharaohs prized mushrooms as a delicacy, and the Greeks believed that mushrooms provided strength for warriors in battle. The Romans regarded mushrooms as a gift from God and served them only on festive occasions, while the Chinese treasured them as a health food.
Today, mushrooms are enjoyed for their flavor and texture. They can impart their own flavor to food or take on the flavor of other ingredients. Their flavor normally intensifies during cooking, and their texture holds up well to usual cooking methods, including stir-frying and sauteing.
It is popular to add mushrooms to soups, salads, and sandwiches, or to use them as an appetizer. They also add an appealing touch to vegetable-based casseroles and stews. In the US, mushroom extracts are increasingly being used in nutraceutical products and sports drinks.
Mushrooms contain about 80 to 90 percent water, and are very low in calories (only 100 cal/oz). They have very little sodium and fat, and 8 to 10 percent of the dry weight is fiber. Hence, they are an ideal food for persons following a weight management program or a diet for hypertensives.
Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke. One medium portabella mushroom has even more potassium than a banana or a glass of orange juice. One serving of mushrooms also provides about 20 to 40 percent of the daily value of copper, a mineral that has cardioprotective properties.
Mushrooms are a rich source of riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals. Male health professionals who consumed twice the recommended daily intake of selenium cut their risk of prostate cancer by 65 percent. In the Baltimore study on Aging, men with the lowest blood selenium levels were 4 to 5 times more likely to have prostate cancer compared to those with the highest selenium levels.
The most commonly consumed mushroom in the United States is Agaricus bisporus or the white button mushroom. A. bisporus has two other forms - Crimini or brown mushrooms with a more earthy flavor and firmer texture, and Portabella mushrooms with a large umbrella-shaped cap and meaty flavor.
All three mushrooms, but especially the fresh button mushrooms, possess substances that inhibit the activity of aromatase (an enzyme involved in estrogen production), and 5-alpha-reductase (an enzyme that converts testosterone to DHT). The latest findings show that white button mushrooms can reduce the risk of breast cancer and prostate cancer. An extract of white button mushrooms decreased cell proliferation and decreased tumor size in a dose-dependent manner. The chemoprotective effect can be seen with an intake of about 100 grams (3.5 ozs) of mushrooms per day.

Mushroom Nutrition Facts



All of us are familiar of the magical powers of mushrooms, whether from fairytales, folk rock songs or Super Mario brothers! But did you know that the awesome health benefits of mushrooms extend to the real world as well?
All mushrooms share certain characteristics that help you burn fat and keep illness and disease at bay. Keep reading to find out which mushroom nutrition facts you need!

Types of Mushrooms
Before we get into what mushrooms can do for your health and fitness, let’s talk a little about the many types of mushrooms available at your local market.
White button mushrooms are probably the most widely available and they are simply white mushrooms that come in small and large sizes. Then there are Portobello mushrooms, which are large brown mushrooms. Baby bellas, sometimes called crimini mushrooms are small brown mushrooms with a hearty flavor.
Other mushrooms that may be slightly more difficult to find include shitake, porcini and oyster mushrooms. Look at specialty stores or Farmer’s Markets for these mushrooms for maximum health benefits.

About Mushrooms
One of the best things about mushroom nutrition facts is that they are very low in calories. One cup of button mushrooms has just 15 calories, while 1 cup of Portobello mushrooms has 22 calories. Their low calorie count is just one reason mushrooms are important fat burning foods.
Mushrooms are also a fat free food, which is helpful when you need to lose weight. What’s more is that mushrooms have no cholesterol and less than 1% of your daily value of sodium. Although not a lot, mushroom nutrition facts also reveal small amounts of protein, carbohydrates and fiber which aid in fat loss.
Mushrooms may be small but nutrition facts prove that they have plenty of vitamins and minerals. One cup of mushrooms includes vitamins C, D, B6 and B12, plus large doses of riboflavin, niacin and pantothenic acid. These vitamins along with minerals like calcium, iron, potassium and selenium keep you fit and in good health.

Health Benefits of Mushrooms
The most sought after health benefit of mushrooms is weight loss. As a lean protein, your body already burns plenty of fat just breaking down the protein (and fiber), but when you consume foods low in fat and carbs that fat burned increases for additional fat burning.
The vitamins C, B6 and B12 found in mushrooms are responsible for boosting your immune system. This helps flush toxins out of your body that could compromise your immune system. A healthy body means you can focus more on fat burning rather than healing.
Many dieters looking to control or reduce their cholesterol add mushrooms to their diet. The fiber content in mushrooms helps lower bad cholesterol, while the low carb content helps regulate diabetes.

Maximize Health Benefits of Mushrooms
Mushrooms have such a versatile flavor that they can be used in a wide variety of dishes including pasta, salad and soups. Mushrooms take in flavors very well, so you can add them to many different types of cuisine.
  • Sauté shallots, garlic and mushrooms to top your favorite burger.
  • Chop 1 cup of mushrooms and add to your favorite pasta sauce.
  • Stuff large button mushrooms with red pepper, garlic, onion, breadcrumbs and cheese.
  • Slice mushrooms and add to a healthy breakfast omelet.
  • Substitute Portobello mushrooms for steak for a heart healthy ‘Bella Stroganoff’.
  • Chop shitake or porcini mushrooms and add to a salad.
Getting the health benefits of mushrooms is easy, and with a little preparation you can take advantage of mushroom nutrition facts