MUSHROOM CULTIVATION (ELM-422)

Student Name: Mehakdeep singh

Father Name: Naginder Singh

Registration No: 2017.K/A.1229

College Roll No: 17101207

University Roll No:17110012562

Submitted to: Mr. Amolak singh

P.G Department of Agriculture

KHALSA COLLEGE AMRITSAR

 SELF-DECLARATION CERTIFICATE

The report for experimental learning module ELM-422“MUSHROOM

CULTIVATION” is submitted to P.G. Department of Agriculture, Khalsa College
Amritsar, is an original work and has not been copied from elsewhere.

Signature of the student

 ACKNOWLEDGEMENT
I feel honored to offer my sincere gratitude to all those people who have been
helped me in completing this experimental learning module.

I am extremely obliged to Dr. Mahal Singh , The Principal and ,Dr. Randeep
Kaur Bal , H.O.D. ,department of agriculture for undertaking such a programme in
course curriculum due to which I have got a chance to gain a lot of practical based
knowledge and experiences which will help me in the long run.

Expressing my gratitude to our coordinator Prof. Amolak Singh for their proper
guidance during ELM time period and providing us theoretical knowledge prior to
performing practical. They immensely helped us to remove all obstacles
throughout the programme.

I would like to give credit to those who helped us with their guidance and
suggestions. This project was not possible without their enormous help and worthy
experience.

Last but not the least, I would like to thank my beloved friends who accompanied
me in my tasks even during odd hours and made me up the enthusiasm regarding
my tasks.
Sr. No. TITLE Page No.

1 INTRODUCTION TO MUSHROOM AND ITS 1-2

CHARACTERISTICS
2 MORPHOLOGY OF MUSHROOM 3

3 LIFE CYCLE OF MUSHROOM 4

4 VARITIES OF MUSHROOM 5-7

5 DIFFERENCE BETWEEN EDIBLE AND NON EDIBLE 8

MUSHROOM

6 BUTTON MUSHROOM CLASSIFICATION AND 9

NURITIONAL VALUE

7 CONDITIONS REQUIRED FOR CULTIVATION OF 10

BUTTON MUSHROOM
8 PRACTICLE PROCEDURE AND COMPOST 11-16
PREPARERATION
9 SHED PREPARATION 17-19

10 SPAWING 20-22

11 CASING AND HARVESTING 23-24

12 PACKAGING AND MARKETING 25

13 EMPHASIS OF MUSHROOM CULTIVATION 26

14 CONSTRAINTS DURING MUSHROOM 27

CULTIVATION
15 CONCLUSION 28
 TOPIC 1: INTRODUCTION

MUSHROOM
Mushrooms are the fruiting bodies of a fungus. In the vegetable kingdom the mushroom is
ranked with the heterotrophic organisms (lower plants). In contrast to the higher, green plants,
these hetrotrops are not capable of photosynthesis. Fungi are the scavengers of nature.

Button Mushroom

CHARACTERISTICS OF BUTTON MUSHROOM:

The properties of the mushroom can be divided into two categories

 Physical properties
 Biological properties

PHYSICAL PROPERTIES

 The main characteristics of the mushroom is that they lack chlorophyll.

 They are usually white in color with stalk and cap.
 They are variables in size and shape.
 Mushroom may be edible, non edible, medicinal, poisonous and miscellaneous in nature.

BIOLOGICAL PROPERTIES

 They are rich in proteins as compared to cereals, fruits and vegetables.

 Mushroom are saprophytic or parasitic in nature.

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  Mostly they reproduce asexually through spores.
 They are good source of thiamine(B1), riboflavin(B2), niacin, pantothenic acid, folic
acid, vitamin C,D,A and K which are retained even after cooking.

WHY MUSHROONS ARE REFEREED AS VEGETABLE MEAT?

The mushrooms consist of little sodium, no cholesterol, and the presence of glycogen in
mushrooms, which is characteristics of the animal kingdom, makes the called “vegetal meat”.

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 TOPIC 2:MORPHOLOGY

 CAP: -Pileus It can be differently shaped and may have different colours depending on
species and stage of growth it can be conical, flat or even spherical. The surface can be
smooth or may be hairy.
 SCALES: - These are rough patches of tissues on the surface of the cap. These are small,
hard plate that covers and protects the mushroom
 GILLS: - Usually present on the lower surface of the cap and composed of many thin
layers stacked side by side. These are the tissues producing spores, which helps in the
process of reproduction.
 RING: - It is the structure formed when cap separates from stem as mushroom grows up.
 STEM: - STYPE It has to hold up the cap of the mushroom. It is composed of sterile
hyphal tissues like all other tissues of mushroom (except hymenium)
 CUP (VOLVA):-If the fungus has universal veil, it is the remains of the veil on the
bottom of the stem, when veil is broken (while growth of toadstool).

MYCELIAL THREADS: - These are the hidden body of the fungus. It finds food and absorbs
every nutrient possible for the fungus and is able to produce toadstool in suitable conditions.

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 TOPIC 3: LIFE CYCLE OF MUSHROOM

DROPPING SPORES

Mushroom produces and releases spores from gills that are present underneath the mushroom
cap. Each mushroom is capable to produce hundreds to thousands of spores that can travel
beyond limits.

GROWING INTO HYPHAE: Each spore as a single cell is either male or female that
ultimately group up to form male and female hyphae.

When the hyphae of different spores meet, they meet and combine to being the process of
producing MYCELIUM.

HYPHAL KNOTS TO PINHEAD (Baby Mushroom)

Hyphal knot is the first point at which pinhead begin to sprout, but not yet take form.

PINHEADS TO MUSHROOMS

Not all the pins from mycelium colony grow, most of them stop growing. This makes it easier to
identify healthy pins that will eventually sprout into full-grown mushrooms.

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 TOPIC 4: VARIETIES OF MUSHROOMS (Available In India)

1) WHITE BUTTON MUSHROOM:-Agaricus Bisporous

 Most popular mushroom cultivated and consumed all over the world. Around 90% of the
mushrooms that we consume are of this variety. It goes perfectly either raw or cooked.



Button Mushroom

2) OYSTER MUSHROOM:-Pleurotus Sajor-Caju

 It is one of the most versatile mushrooms, which can be easily cultivated. They have
promising effect on cholesterol and cancer. It also helps in breakdown of lethal
chemicals.


Oyster Mushroom

3) JEW EAR MUSHROOM:-Auricularia Auricular

 It grows on dead elder trees and on fallen branches, having soft jelly-like texture .
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 It is safe to eat and has a mild, even bland flavour.


Jew Ear Mushroom

4) PADDY STRAW MUSHROOM:-Voluariella Voluacea

 It has a good combination of flavour, aroma, delicacy and nutrients. Hence, it is equally
popular as button mushroom.


Paddy Straw Mushroom

5) SHIITAKE MUSHROOM:-Lentinula Edodes

It is one the most popular mushrooms in the world, for having rich, savoury taste and diverse
health benefits. It grows naturally on hardwood tress such as oak, chestnut.

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 Shiitake Mushroom

6) MILKY MUSHROOM:-Calocybe Indica

 It is also known as summer mushroom, is long sized, white and attractive mushroom of
India. It is cultivated on different cellulosic wastes as basal substrate. They are rich in
nutrient and have good shelf life.

Milky Mushroom

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 TOPIC 5: DIFFERENECE BETWEEN EDIBLE AND POISONOUS
MUSHROOM

FEATURES EDIBLE POISONOUS

TASTE Do not burns tongue and Burns tongue and bitter taste.
sweet taste.

ODOUR pleasant odour Bad odour

WORMS worms present worms absent
GILLS Brownish White
CAP COLOUR Not red Brightly coloured
STEM No ring formation on Ring around stem
stem

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 TOPIC 6: BUTTON MUSHROOM:
CLASSIFICATION:-

KINGDOM Fungi
DIVISION Basidiomycota
CLASS Agaricomycetes
ORDER Agaricales
FAMILY Agaricaceae
GENUS Agaricus
SPECIES A.bisporus

NUTRITIONAL VALUE

NUTRIENTS QUANTITY

Calories 21
Protein 3 grams
Fat 0.3 grams
Carbohydrates 3.1 grams
Fibre 1 gram
Calcium 2.9 milligrams
Iron 0.5 milligrams
Magnesium 8.6 milligrams
Phosphorus 82.6 milligrams
Potassium 305 milligrams
Selenium 8.9 milligrams
Vitamin D 6.7 International Units

Button mushroom

TOPIC 7: CONDITIONS REQUIRED FOR CULTIVATION OF BUTTON

MUSHROOM:-
AGRO-CLIMATIC REQUIREMENTS:-

1) TEMPERATURE:-In India, Button mushrooms are cultivated seasonally and under

environmentally controlled conditions. During vegetative growth, temperature requirements are
24±2˚C and 16-18˚ C during reproductive growth. Besides that, it requires relative humidity of
80-90% and enough ventilation during cropping. There should be sufficient protection and
insulation so that room should not be subjected to sudden fluctuation in temperature.

2)CARBON DIOXIDE (CO2):- During crop production CO2 level should not go more than
0.10% to 15% which can be maintained by giving 4-6 air charges/hour or by introducing 10
cubic ft. fresh air per sq. ft. bed area per hour.

3)MOISTURE: -2 litres of water is required for the production during pre-wetting operation.
There is loss of 1 litre water during evaporation process. There is extraction of 54 _ 83% of water
from the substrate and remaining 17_ 46% from casing soil.

There should be proper moisture content in compost. As, high or low content in moisture may
favour development of unwanted fungi. Also, Drought must be avoided as it will cause rapid
desiccation.

LIGHT:-There is requirement of sufficient light for 8-10hrs (100 lux) for growth of mushroom.
Exposing mushrooms UV light for 1 hr. increases Vitamin D content by 100 times.

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TOPIC 8: PRACTICAL PROCEDURE FOR MUSHROOM CULTIVATION

V
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P
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Mushroom cultivation training has been done at Khalsa College Mushroom farm from oct to jan
period under expert advice of Incharge Prof. Amolak Singh. The site was selected opposite to
Agriculture department and all required equipments and fund is provided by management of
Khalsa College.

TOPIC 9: COMPOST PREPARATION

Compost is the substrate in which the mushroom mycelium grows and on which it produces
fruiting bodies. It is the product of a fermentation process brought out by a number of mesophilic
and thermophilic microorganisms that decompose plant residues and other organic and inorganic
matters. The quality of compost influences the yield of mushroom.

Composting is a process that works to speed up the natural decay of organic material by
providing the ideal conditions for detritus-eating organisms to thrive, according to the USDA-
Unites States Department of Agriculture. The end-product of this concentrated decomposition
process is nutrient-rich soil that can help crops, garden plants and trees to grow.

STEPS FOLLOWED FOR COMPOST PREPARATION

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STEP 1: SELECTION OF SITE

For effective production of mushrooms and to obtain greater operation efficiency, following are
the considerations for selection of site:-

 Availability of plenty water supply

 Uninterrupted electricity
 Clean surroundings
 Easy availability of cheap labour
 There should be provision for future expansion
 The site should be serviced be well constructed road to
reduce costs on transportation of material required

site selection

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STEP 2 PLACING TARPAULIN ON SURFACE

Tarpaulin with 0.4 mm thickness is placed on ground .Main purpose for doing so, is proving
clean and sterilised base and it helps to retain moisture for long span. It acts as roadblocks
between soil and compost to avoid soil borne infection.

Placing of tarpaulin

STEP 3 WATER THE STRAW

Straw is the base material and main component of

compost. It is laid down on tarpaulin and damp it
properly.50 quintal of straw is used for preparation of
compost. Wetting of the straw may continue up-to 24-48
hours till it attains 75% moisture. But the materials
should not be made too wet so that they lack air and thus
rot and smell bad.

Watering the straw

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 STEP 4 MIXING OF FERTILIZERS

Incorporating fertilizers into damped straw is done to provide nutrients to compost and with
addition there is raise in temperature of compost.

Urea: - 2.5 g

SSP (Single Super-Phosphate):- 1g

MOP (Muriate of Potash):-1g

Ammonium sulphate:-1.5g

Chores:-4g

Poultry manure:-20kg

STEP 5 HEAP FORMATION

To initiate the process of composting, heaps are formed by stacking wet ingredients in a long
triangular pits and a loose centre. Wetting is done as required. Sufficient quantity of oxygen
should be available inside the compost heap. For this external air should be freely got in and
comes out of the material. Normally to allow the fresh air to
get inside the compost heap should be turned upside down, once in fifteen days. In this process
top layer comes to bottom and bottom layer goes to top. This process also activates the microbial
process and compost process is hastened.

By-products are Heat, Ammonia, and Carbon dioxide.

STEP 6 TURNING

To give compounding mixture an equal opportunity towards fermentation, compost pile is turned
at different intervals.

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METHOD OF TURNING IS AS FOLLOWS:-

Remove about one feet of the compost from top and sides of the pile, shake it vigorously so that

excess of free ammonia is released in the atmosphere and the mass is properly exposed to air,
keep this portion on one side(lot A). Now central and bottom portion of the pile are removed,
shaken properly and kept separately (lot B). A new pile is then made out of these portions
keeping lot A in centre and lot B on the top and sides. During reconstruction of the pile water is
added whenever required. In practice however, compost pile is turned inside out.

At different intervals turnings are done.

STEP 7 ADDITION OF MOLASSES

At third turning, Molasses was added to enhance the microbial decomposers and to improve
texture of compost.

STEP 8 ADDITION OF GYPSUM

Again the pile was turned and the required quantity of gypsum was added. Role of gypsum in
composting is to reduce nitrogen losses, and to minimize the greasiness of compost. It tends to
increase flocculation of certain chemicals in the compost.

Now, open the pile, check for the smell of ammonia. If no ammonia smell is there in the compost
and instead a sweet smell is felt, the compost is ready for spawning. If ammonia smell persists
then additional turnings are required to be given after 2-3 days.

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GLANCE AT COMPOST FORMATION(FLOW CHART)

Wetting of straw Wetting of the ingredient

 Mixing straw+ ingredient(75%moisture)

Pile formation

I turning

II turning

III turning (add molasses)

IV,V, turning

VI Turning (add gypsum )

Break open the pile Pile formation

Treat with 0.75 litre formaldehyde+25gms bavistin+20litres of water

Again make heap and cover with poly-sheet for 48 hrs.

Remove the sheet and

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TOPIC 10: SHED PREPARATION

Shed is the room where different racks are placed and provided with controlled condition for
cultivation of mushrooms. Thatching is craft of constructing roof with dry vegetation available
such as straw.

SELECTION OF SITE

Before infrastructure of shed is set-up, there should be some considerations regarding selection
of the site .the following pre-requisites are necessary:-

 Availability of spawn
 Availability of plenty water supply
 Easy availability of cheap labour
 There should be provision of sewage disposal at site
 There should be provision of future expansion at site

The general layout of a mushroom farm has to be carefully planned after selection of the site,
keeping in view the several factors including accessibility of road to the composting yard as raw
materials are to be dumped here for their processing to the compost. 

CONSTRUCTION MATERIAL:-

Bamboos of 3 particular sizes:- 7feet , 9 feet , 12 feet ,thread, tarpaulin, paddy straw and digging
tool.

STEPS TO PREPARE SHED

STEP 1 Dig 1.5 ft. deep pit with Burma for better hold of bamboos

STEP 2 Place the bamboos in accordance to layout design

STEP 3 Cover the shed with tarpaulin

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STEP 4 Thatching is done with straw
In order to provide proper insulation for room, second wall is constructed along with walls of
room. There should be space between these two walls for about 2.5 ft... This space act as an
insulator, as air is poor conductor of heat. The floor of shed should be of cement, but in College
mushroom shed, there is well beaten and plastered floor. Roof is done with thick thatch layer.
There is provision of tarpaulin to avoid contamination and dampness

There is provision with proper ventilation along with doors on both ends. Shed is framed in
accordance to place three tier system of incubation shelves.

Preparation of shed

LAYOUT OF SHED PREPARATION

9 feet bamboo 12feet bamboo 4feet wide bed

7 feet bamboo 2.5 feet pathway Door

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 TOPIC 11: MUSHROOM SPAWN
Spawn is the living fungal culture that is called mycelium, grown onto a substrate. It gives the
backbone to any mushroom growing operation. . It serves as the seed or planting material in
mushroom cultivation. Unlike seeds, the mushroom spawn is grown from selected genetics and
cloned for consistent production of a particular cultivar of mushroom.

PREPARATION OF MOTHER SPAWN

STEP 1 Select healthy cereal grains

STEP 2 Boil grains in water (15-20 mins)

STEP 3 Remove excess water on sieve

STEP 4 Dry grains in shade (4 hrs.)

STEP 5 Mix CaCO3 (0.5%) and CaSO4 (2%) on dry wt. basis

STEP 6 Fill 300 g grains in glucose/milk bottle

STEP 7 Plug and autoclave at 22 p.s.i. for 1.4 to 2 hrs.

STEP 8 Inoculate growing mycelium of desires strain using laminar

flow

STEP 9 Incubate in BOD at 23±2˚ C for 20 – 25 days (shake bottle

after 10 days)

STEP 10 Mother spawn is ready

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 COMMERCIAL PRODUCTION

STEP 1 Use polypropylene bags instead of bottle

STEP 2 Step 1 to 7is same as of mother spawn

STEP 8 Inoculate with 10-15 grams of mother spawn per PP bags

STEP 9 Incubate at 23+20C in incubation room (Shake bags after 7-8

Days)

STEP 10 Commercial spawn is ready

SPAWNING

Two days prior to spawning, treat the room (roof, floor, and walls) with 2% formalin solution
and keep it closed for overnight.

SEED RATE: - 100 kg for 100qt compost

Spawn was mixed with compost and pressed. Then we covered it with newspaper. Water was
sprinkled over newspaper maintain moisture content required and relative humidity. Maintain
22-25˚C temperature and relative humidity about 80-85%.

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SPAWN RUN

Increase or decrease in temperature effects the CO2 production of the compost and the RH of the
room. With increase in temperature, RH will tend to fall and with decrease in temperature, RH
will increase. The properly insulated room will ensure uniform temperature in the cropping room
at every stage of crop growth.

For spawn run air temperature of 23±1˚C is maintained in the room, with corresponding bed
temperature of 24-25°C (1-2°C higher than air temperature). The fresh air valve is closed and
entire air is re-circulated, allowing the carbon dioxide to accumulate to the level of 15000 ppm,
desirable for quick spawn run. Higher concentration of CO2 accelerates the spawn run/vegetative
growth of the mushroom fungus.

During spawn run above temperature has to be maintained, till entire compost is impregnated
with the mushroom mycelium, alongwith other parameters like high CO2 concentration, high RH.

The air will go into the room at the will of the grower and as per requirement inside,
suiting the crop stage. The heat from the cropping room is removed via cooling coils
installed.

Spawn run takes place after 12-15 days of spawning and dark brown compost turns into white
(mycelium growth). At this stage, application of CASING is essential for fruiting of mushroom.

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 TOPIC 12: CASING
Casing is a top-dressing applied to the spawn-run compost on which the mushrooms
eventually form. It is the 1-1.5 thick layer of coco peat or other substrates (like, Ash of rice
husk) that covers compost colonized with fungal mycelium that acts to trigger the
fructification process and as a water reservoir for developing mushrooms.

Casing
WHY CASING IS REQUIRED?

Casing helps to convert vegetative growth into mushrooms. If casing is not done then there is
no formation of mushrooms. There will be minimal growth of mushrooms. It helps to
maintain proper moisture content in compost.

CASING MIXTURE

According to weight; Ash of rice husk, soil and coco-peat are taken in ratio 1:2:1 respectively
is the best mixture as compared to others. Spray the casing with 5% formalin solution and
damp the compost with required moisture. Now keep it covered with polythene sheets for 3-4
days. Remove sheets and do single turning to compost for eliminating formalin smell.

UNFURLING OF CASING

Casing should be done succeeding sowing of 15-20 days when the mushroom mycelium is
spread completely.

After detaching PP sheets, apply casing up to 3-4 cm thickness and there should be immediate
sprinkling of water.

NOTE: -During this period, 22-25˚C temperature and 80-85% relative humidity should be
maintained.

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PINHEADS FORMATION

The moment of cool down and the days immediately following determine how far the mycelium
grows up towards the surface of the casing soil. Cooling down is an imitation of harvest
conditions. Because of cool air and lower CO2 the fluffy mycelium starts to contract. If the
mycelium has contracted, 5-6 days after cooling down, it forms pinheads. After this Relative
Humidity (RH) in the room is slowly lowered, so that the pins start growing into mushrooms
with 5-7 days.

NOTE:-whiter the surface of the casing, the better and the more pinhead formation you will
notice.

AIR TEMPERTURE

If the room air temperature (AT) is increased by half a degree for 24 hours the larger pinheads
will grow faster, growth of the smaller ones will stagnate and the very small ones will die.

HARVESTING:- Harvesting mushrooms takes place in “flushes”.

o The first flush is picked in 3 to 5 days and yields 15 to 20 kg/m2. If the mushrooms are
mechanically harvest, in the form of once-over harvesting, this yields 22 to 26 kg/m2.

o The second flush comes after about 5- 7

days and yields a little less, 9-11
kg/m2for hand-harvesting, 10-15 kg/m2 for mechanical harvesting.

o The third flight at most yields 10-15% of production and is of lower quality, because
diseases and pests are increasing very strongly. Depending on the economic situation, a
third flush is harvested. It takes about 6 to 8 days before the third flush can be harvested.
During hand-picking the flush is harvested in 2 days.

Total production is between 27 and 35 kg/m2. Hand-picking mushrooms can be stored and
consumed fresh. Mechanically harvested mushrooms are harvested in a once-over operation and
directly processed and preserved.

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TOPIC 13: PACKAGING AND MARKETING

Packaging :

Packing is essential to protect the mushroom during marketing. But before packaging, Grading is
done on the basis of their quality.

A Best calibre of mushrooms

B Intermediate calibre

C Poor calibre of mushrooms

Then packaging is done in following steps:-

STEP 1 WASHING

Washing becomes necessary to remove substrate attached. Small growers wash in solution of
reducing agents to retard the browning caused by polyphenol oxidase. Hence, various anti-
microbial as well as reductant compounds are used in washing mushrooms to extend the shelf
life. Washing of mushrooms with 0.05 % potassium meta bi-sulphate improved the initial
whiteness, which lasted during the storage.

STEP 2 SEALED PACKAGING

Packing of mushrooms in sealed polythene bags of

less than 100 gauge thickness helps in extending the

shelf life and maintenance of quality of perishable produce by way of creation of appropriate
gaseous atmosphere around the surroundings of produce packaged. Also, Plastic trays of
330×280×145mm size are also used for packaging of
mushrooms.

MARKETING:- In our training module, group of 5 students are made to market the produce.
We the group of five students place 2 stalls of mushroom at putlighar chonk and marketed 100
packets of mushroom with the mean selling price of 29 rupees each. The whole market training
is done within 2:30 hours.

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TOPIC 14: EMPHASIS OF MUSHROOM CULTIVATION:-

Mushroom Cultivation can directly improve livelihoods through economic, nutritional and
medicinal contributions.

NUTRITIONAL VALUE:-

Mushroom both add flavour to bland staple food and are valuable food in their own right. They
are also considered as substitute for meat products, with at least comparable nutritional value to
many vegetables.

The consumption of mushrooms can make a valuable addition to the often unbalanced diets of
people in developing countries. Fresh mushrooms have high water content (around 90%), so
drying them is an effective way to both draw-out their shelf-life and preserve their flavour and
nutrients.

Mushrooms are a good source of vitamin B, C and D, including riboflavin, thiamine and various
minerals including potassium, phosphorus, calcium, magnesium, iron and copper. They provide
carbohydrates, but are low in fat and fibre, and contain no starch.

ECONOMIC VALUE:-

Mushroom cultivation activities can play an important role in supporting the local economy by
contributing to subsistence food security, nutrition, and medicine. Their cultivation generates
additional employment and income through local, regional and national trade and offering
opportunities for processing enterprises (such as pickling and drying).

Trade in cultivated mushrooms can provide a readily available and important source of cash
income - for men and women and the old, infirm and disabled alike

MEDICINAL VALUE:-

There has been a spectacular growth in commercial activity associated with, dietary supplements
and functional foods. An estimated 6% of edible mushrooms are known to have medicinal
properties and can be found in health tonics, tinctures, teas, soups and herbal formulas. Shiitake
and straw mushroom are edible fungi with medicinal properties widely diffused and cultivated.

The medicinal properties of mushrooms depend on several bioactive compounds and their
bioactivity depends on how mushrooms are prepared and consumed. Shiitake are said to have
anti-tumour and anti-viral properties and remove serum cholesterol from the blood stream. Other
species have varying degrees of immune system boosting, lipid lowering, anti-tumour, microbial
and viral properties, blood pressure regulating, and other therapeutic effects.

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TOPIC 15: CONSTRAINTS DURING MUSHROOM CULTIVATION

 1) ENVIRONMENTAL
2) PEST AND DISEASES
3) MAKERTING

1) ENVIRONMENTAL

TEMPERATURE

There was no control or monitoring the temperature in the incubation room. Watering is the only
method to control the temperature.

WATER LOGGING

It was a cause of natural calamities. While foundation of 1.5 ft. deep pit on ground for bamboos
for a base strength of the shed to be constructed, there was heavy rainfall which was coupled
with poor drainage resulted in water logging at sub soil surface.So, there was delay in
construction of shed.

2) PEST AND DISEASES

There may be attack of rodents, mites, nematodesor other pest. It’s better to take precautions

YELLOW MOULD DISEASE

Causal organism: -Myceliopthora lutea.

There is development of yellow powder growth throughout the compost. There is initial
appearance of whitish powder, which turns into yellow with restricted growth. It occurs in-
between phase of compost and casing. Its severity results when conditions are at 70% moisture
content of compost and 19-20˚ C temperature

3) MARKETING AND SALES

DUE TO PERISHABILITY

The highly perishable nature of mushrooms poses problems during marketing and the time
available is quite low.

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CONCLUSION
This experimental learning module on mushroom cultivation(ELM-422) proves very fruitful to
me as it provides me all the facts and figures for establishing my own Mushroom farm in future.
This experience make us stunned and quote : “Mushrooms doubles the income” proved to be
candid.

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