industrial report

DECTORATE OF MUSHROOM

Industrial Training report submitted for the partial fulfillment of the

degree of Bachelor of Technology in Food Technology

Submitted by
YASH VERMA GF20217507
B. TECH FOOD TECHNOLOGY WITH AGRICULTURE
3RD SEMESTER

DECEMBER 14, 2022

DIRECTORATE OF MUSHROOM
CHAMBAGHAT, SOLAN
 ACKNOWLEDGEMENT

The in opportunity I had with DIRECTORATE OF MUSHROOM

RESERCH(DMR), SOLAN was a great chance for learning and
professional development. Therefore, I consider ourself as a very lucky
individual as we were provided with an opportunity to be a part of it. I
also grateful for having a chance so many wonderful people and
professionals who led us through this training period. I am highly
thankful to Dr. Dinesh Kumar Chatanta, Head of the Department,
Shoolini University, Solan, Himachal Pradesh, who gave this wonderful
opportunity, their attention, guidance and provide the necessary
facilities during the plant training. I also feel thankful to Mr. Praful
Devrao Chavan and Mr. Vinay Chandel for their guidance which was
extremely valuable for our visit. I also thankful to all the staff for their
immense support. I tender our unconditional Apology to the person
whose name cannot be mentioned due to limitations of words.
YASH VERMA
GF20217507
 Industrial Visit

Directorate of Mushroom

Research The Department of Bioengineering and food technology

arranged a visit to Directorate of Mushroom Research, Chambaghat,
Solan (HP) on monday i.e. 3 December’19. A total of sixty students
visited the place to understand different kinds of edible species of
mushroom, technique of cultivating, nutrition content and the market
value of mushroom. During the visit there was a staff member from the
research center to guide the students and resolve all the doubts of
students. The authority was very helpful and supportive. To know more
about it browse on http://nrcmushroom.org/ Mushrooms are not
plants, and require different conditions for optimal growth. Plants
develop through photosynthesis, a process that converts atmospheric
carbon dioxide into carbohydrates, especially cellulose. While sunlight
provides an energy source for plants, mushrooms derive all of their
energy and growth materials from their growth medium, through
biochemical decomposition processes. This does not mean that light is
an irrelevant requirement, since some fungi use light as a signal for
fruiting. However, all the materials for growth must already be present
in the growth medium. Mushrooms grow well at relative humidity
levels of around 95–100%, and substrate moisture levels of 50 to 75%.
Instead of seeds, mushrooms reproduce asexually through spores.
Spores can be contaminated with airborne microorganisms, which will
interfere with mushroom growth and prevent a healthy
crop.Mycelium, or actively growing mushroom culture, is placed on a
substrate—usually sterilized grains such as rye or millet—and induced
to grow into those grains. This is called inoculation. Inoculated grains
(or plugs) are referred to as spawn. Spores are another inoculation
option, but are less developed than established mycelium. Since they
are also contaminated easily, they are only manipulated in laboratory
conditions with a laminar flow cabinet. Solan is known as the
mushroom city of India. As a quick introduction to mushroom industry,
cultivation in India was initiated for the first time at Solan in mid sixties
when Dr. E. F. K. Mental from Germany started the work as the FAO
consultant at Solan. He started the work on a small scale at the Dept.
of Agriculture, H. P. Govt., Solan and successfully grew button
mushrooms for the first time in India. Also associated with the project
at Solan were the late Dr. P.K. Seth from the Dept. of Agriculture and
Dr. S. Kumar. Simultaneously button mushroom cultivation was begun
as a pilot project at Srinagar (Kmr) by Mr Stewart (a Britisher settled at
Srinagar) along with a team of workers from the Dept. of Agriculture at
Lalmandi, Srinagar. At both places the activity grew in size and
mushroom growers started growing mushrooms in their houses as a
cottage industry. Solan developed more rapidly as the effort at the
Dept. of Agriculture (later Himachal Pradesh Agricultural University)
was pursued vigorously and the first commercial unit of white button
mushrooms in the seventies was put up at Kasauli (near Solan) by Mr.
Saigal with the help from the C.O.A., Solan. When talking about
mushroom industry on a global level the fresh mushroom market is
projected to register a CAGR of 0.85% during the forecast period (2019-
2024). Owing to high returns generated from mushroom, especially for
cultivators with insufficient land, its cultivation is gaining immense
popularity, globally Farmers across the world have started accepting
mushroom as one of the more profitable businesses, due to the
increasing consumption demand. Increase in R&D activities and
innovation in mushroom cultivation is expected to further help the
fresh mushroom market developed rapidly during the forecast period.
The market report presents the segmentation by geography in detail.
Coming back to the visit the students learned a lot about the
mushroom cultivation and the scope of this as a profession.
Techniques of Mushroom Cultivation All mushroom growing
techniques require the correct combination of humidity, temperature,
substrate (growth medium) and inoculum (spawn or starter culture).
Wild harvests, outdoor log inoculation and indoor trays all provide
these elements.
● Outdoor logs:
Mushrooms can be grown on logs placed outdoors in stacks or piles, as
has been done for hundreds of years. Sterilization is not performed in
this method. Since production may be unpredictable and seasonal, less
than 5% of commercially sold mushrooms are produced this way. Here,
tree logs are inoculated with spawn, then allowed to grow as they
would in the wild conditions. Fruiting, or pinning, is triggered by
seasonal changes, or by briefly soaking the logs in cool water. Shiitake
and oyster mushrooms have traditionally been produced using the
outdoor log technique, although controlled techniques such as indoor
tray growing or artificial logs made of compressed substrate have been
substituted. Shiitake mushrooms grown under a forested canopy are
considered non-timber forest products. In the Northeast shiitake
mushrooms can be cultivated on a variety of hardwood logs including
oak, American beech, sugar maple and hophornbeam. Softwood
should not be used to cultivate shiitake mushrooms.The resin of
softwoods will oftentimes inhibit the growth of the shiitake mushroom
making it impractical as a growing substrate. In order to produce
shiitake mushrooms, 1 metre (3 foot) hardwood logs with a diameter
ranging between 10–15 cm (4–6 in) are inoculated with the mycelium
of the shiitake fungus. Inoculation is completed by drilling holes in
hardwood logs, filling the holes with cultured shiitake mycelium or
inoculum, and then sealing the filled holes with hot wax. After
inoculation, the logs are placed under the closed canopy of a
coniferous stand and are left to incubate for 12 to 15 months. Once
incubation is complete, the logs are soaked in water for 24 hours. 7 to
10 days after soaking, shiitake mushrooms will begin to fruit and can be
harvested once fully ripe.
● Indoor trays:
Indoor growing provides the ability to tightly regulate light,
temperature and humidity while excluding contaminants and pests.
This allows consistent production, regulated by spawning cycles. This is
typically accomplished in windowless, purpose-built buildings, for
large-scale commercial production. Indoor tray growing is the most
common commercial technique, followed by containerized growing.
The tray technique provides the advantages of scalability and easier
harvesting. Unlike wild harvests, indoor techniques provide tight
control over growing substrate composition and growing conditions.
Indoor harvests are much more predictable. According to Daniel Royse
and Robert Beelman, [Indoor] Mushroom farming consists of six steps,
and although the divisions are somewhat arbitrary, these steps identify
what is needed to form a production system. The six steps are phase I
composting, phase II fertilizing, spawning, casing, pinning, and
cropping.
Pests and diseases
Parasitic insects, bacteria and other fungi all pose risks to indoor
production. The sciarid fly or phorid fly may lay eggs in the growth
medium, which hatch into maggots and damage developing
mushrooms during all growth stages. Bacterial blotch caused by
Pseudomonas bacteria or patches of Trichoderma green mold also
pose a risk during the fruiting stage. Pesticides and sanitizing agents
are available to use against these infestations. Biological controls for
insect sciarid and phorid flies have also been proposed. An epidemic of
Trichoderma green mold significantly affected mushroom production:
"From 1994–96, crop losses in Pennsylvania ranged from 30 to 100%".
Commercially cultivated fungi
● Agaricus Bosporus, also known as champignon and the button
mushroom. This species also includes the portobello and cremini
mushrooms.
● Clitoybe nuda, or blewit, is cultivated in Europe.
● Auricularia polytricha or Auricularia auricula-judae (Tree ear fungus),
two closely related species of jelly fungi that are commonly used in
Chinese cuisine.
● Flammulina velutipes, the "winter mushroom", also known as
enokitake in Japan
● Pleurotus citrinopileatus (golden oyster mushroom)
● Pleurotus cornucopiae
(branched oyster mushroom) ○ Tuber species, (the truffle), Truffles
belong to the ascomycete grouping of fungi. The truffle fruit bodies
develop underground in mycorrhizal association with certain trees e.g.
oak , poplar , beech , and hazel . Being difficult to find, trained pigs or
dogs are often used to sniff them out for easy harvesting.
○ Volvariella volvacea (the "Paddy straw mushroom.") Volvariella
mushrooms account for 16% of total production of cultivated
mushrooms in the world.
● Fusarium venenatum - the source for mycoprotein used in Quorn , a
meat analogue .

CONCLUSION
Coming to an end this Industrial visit arranged by the Department of
Bioengineering was a very educational trip. Everyone learned about
the new facts and the rapidly growing mushroom Industry. Everyone
enjoyed the trip a lot and gaining practical knowledge like this with
friends surely adds to the knowledge. Everyone found the authorities
of DMR, Solan very kind and helpful