SUBMITTED BY-

DIFFERENT FORMS OF
COMMON MUSHROOM
PRODUCTION FROM
AGRO BASED RAW
MATERIALS AND USES
 INTRODUCTION
Mushrooms are fleshy, spore bearing
fruiting body of fungus, typically
produced above ground on soil.
All mushrooms are fungi but all fungi
aren’t mushrooms.
All the mushrooms are placed under a
division called Eumycota meaning the
“True Fungi”.
Mushrooms (including fruiting bodies
and mycelia) are a food with high
nutritional value. 
 STRUCTURE OF MUSHROOM
The Cap: Cap can be conical, flat or even spherical depending on the species and the stage of growth. The surface can be
smooth, hairy or carry scab like fragments which are usually remnants of a universal veil if one was present.

The Gills: Usually present on the lower surface of the cap and composed of many thin layers stacked side by side. Some
mushrooms have pores instead of gills. These are tiny tubes packed closely together forming a sponge layer. Or the
underside of the cap maybe smooth, wrinkled or veined. Whichever form it takes, this is where the spores are produced.

The Stem: Below the cap there are remains of the protective cover for the gills called a veil, which protects the gills when
young. As the cap expands or grows, the veil ruptures leaving the ring on the stem.

Ring (Annulus) - The ring is the remnant of the veil circling the stem of mature mushrooms (the veil is the tissue that
connects the stem and the cap before the gills are exposed and the fruiting body develops). Not all mushrooms have a ring.

Scales - Rough patches of tissue on the surface of the cap (scales are remnants of the veil).
A mushroom has basically two parts: the mycelium and the fruit. The body of the
mushroom stores nutrients and other essential compounds, and when enough
material is stored and the conditions are right they start to fruit - produce
mushrooms.

The living body of the fungus is a mycelium made out of a web of tiny filaments
called hyphae. The mycelium is usually hidden in the soil, in wood, or another
food source. They are a good source of B vitamins, especially niacin and
riboflavin, and rank the highest among vegetables for protein content. The part of
the fungus that we see is only the “fruit” of the organism.
LIFECYCLE OF MUSHROOM
 Types of mushroom

Mycorrhizal mushrooms(Successful Partnering with Plants) have a fascinating

relationship with trees and other plants. The mycelia of these fungi enter into a
beneficial union with the roots of plants by either weaving into the root cells
(endomycorrhizal) or wrapping around the roots themselves (ectomycorrhizal).
Porcini- Often used in soups and sauces, this mushroom can grow quite large.
Truffles- These gourmet delights are very expensive.

Saprotrophic mushrooms(Thriving on Decay) are decomposers. They release

acids and enzymes that break down dead tissue into smaller molecules they can
absorb. Thus decaying wood, plants, and even animals can become food for a
saprotrophic.
Morels-These elusive, delicious species are very popular with mushroom
hunters.
Shittake-Famous for both its great taste and medicinal properties.
 Parasitic types of mushrooms(Feeding on the Weak) also take
plant hosts. Although in this case the relationship is one-sided.
These fungi will infect the host and eventually kill it.
Caterpillar Fungus- A true parasite that preys on insects. This
interesting mushroom may just be my favorite.
Lion's Mane - This strange specimen possesses spiny teeth
instead of the traditional cap. In addition to being edible, it's also
suspected to help heal nerve tissue.

Endophytic fungi(Unique Types of Mushrooms, Mysterious

Symbiosis) deserve their own category due to their behavior.
Endophytes partner with plants by invading the host tissue.
However, unlike with parasitic fungi, the host remains healthy and
seem to benefit with increased nutrient absorption and resistance
to pathogens. Unlike mycorrhizal fungi, most endophytes can be
easily cultivated in a lab without their host present.
Steps to mushroom farming
STEP 1: Preparation of mushroom compost

Phase I composting is initiated by mixing and wetting the ingredients stacked in a

rectangular pile with tight sides and a loose center. Normally, the bulk ingredients are
put through a compost turner. Water is sprayed onto the horse manure or synthetic
compost as these materials move through the turner. Nitrogen supplements and gypsum
are spread over the top of the bulk ingredients and are thoroughly mixed by the turner.
Once the pile is wetted and formed, aerobic fermentation (composting) commences as a
result of the growth and reproduction of microorganisms, which occur naturally in the
bulk ingredients. Heat, ammonia, and carbon dioxide are released as by-products during
this process. Mushroom compost develops as a result of the activity of microorganisms,
heat, and some heat-releasing chemical reactions. These events result in a food source
most suited for the growth of the mushroom excluding other fungi and bacteria.
Factors responsible for better mushroom compost formation include:
• Presence of adequate moisture, oxygen, nitrogen, and carbohydrates throughout the
process.
• The quality of raw materials influences compost performance in terms of spawn run
and mushroom yield.
• Addition of gypsum minimizes the greasiness of the compost which normally
exists. Gypsum increases the flocculation of certain chemicals in the compost, and
they adhere to straw or hay rather than filling the pores (holes) between the straws.
• Turning and watering are done at approximately 2-3 day intervals, when the pile is
hot (145° to 170°F). This provides the opportunity to water, aerate, and mix the
ingredients as well as to relocate the straw or hay from a cooler to a warmer area in
the pile. Water addition is critical since too much will exclude oxygen by occupying
the pore space, and too little can limit the growth of bacteria and fungi. As a general
rule, water is added up to the point of leaching when the pile is formed and at the
time of first turning, and thereafter either none or only a little is added for the
duration of composting. Phase I composting lasts from 6 to 14 days, depending on
the nature of the material at the start and its characteristics at each turn.
STEP 2: Finishing the compost
Phase II composting involves two steps.
Pasteurization involves for killing of insects, nematodes, pest fungi, or other
pests that may be present in the compost.
De-ammonification involves conditioning of the compost by removal of
ammonia formed during Phase I composting as ammonia at the end of Phase
II higher than 0.07 percent is often inhibitory to mushroom spawn growth.
The temperature range from 125° to 130°F is most efficient since de-
ammonifying organisms grow well in this temperature range.
STEP 3: Spawning
As a mushroom matures, it produces millions of microscopic spores on
mushroom gills lining the underside of a mushroom cap. Mushroom spores
are not used to ‘seed’ mushroom compost because they germinate
unpredictably and therefore, are not reliable. On the other hand, mycelium
(thin, thread-like cells) can be propagated vegetatively from germinated
spores, multiplying the culture for spawn production. Mycelium
propagated vegetatively on various grains or agars known as spawn is used
for multiplication.
Preparation of spawn involves sterilization of a mixture of millet grain plus
water and chalk; rye, wheat or other small grain. Once sterilized grain has a
bit of mycelium added to it, the grain and mycelium is shaken thrice at 4-
day intervals over a 14-day period of active mycelial growth. Once the
grain is colonized by the mycelium, the product is called spawn.
STEP 4: Casing
Casing is a top-dressing applied to the spawn-run compost on which the
mushrooms eventually form. A mixture of peat moss with ground limestone
can be used as casing. Casing does not need nutrients since casing acts as a
water reservoir and a place where rhizomorphs form. Rhizomorphs look like
thick strings and form when the very fine mycelium fuses together.
Mushroom initials, primordia, or pins form on the rhizomorphs, so without
rhizomorphs there will be no mushrooms. Casing should be able to hold
moisture since moisture is essential for the development of a firm mushroom.
The most important functions of the casing layer are supplying water to the
mycelium for growth and development, protecting the compost from drying,
providing support for the developing mushrooms and resisting structural
breakdown following repeated watering.
STEP 5: Pinning
Mushroom initials develop after rhizomorphs have formed in the casing.
The initials are extremely small but can be seen as outgrowths on a
rhizomorph. Once an initial quadruples in size, the structure is a pin. Pins
continue to expand and grow larger through the button stage, and ultimately
a button enlarges to a mushroom. Harvestable mushrooms appear 18 to 21
days after casing. Pins develop when the carbon dioxide content of room air
is lowered to 0.08 percent or lower, depending on the cultivar, by
introducing fresh air into the growing room. Outside air has a carbon dioxide
content of about 0.04 percent. If the carbon dioxide is lowered too early by
airing too soon, the mycelium will stop growing through the casing and
mushroom initials form below the surface of the casing. As such
mushrooms continue to grow, they push through the casing and are dirty at
harvest time. Too little moisture can also result in mushrooms forming
below the surface of the casing. Pinning affects both the potential yield and
quality of a crop and is a significant step in the production cycle.
STEP 6: Cropping
The terms flush, break, or bloom are names given to the repeating 3- to 5-day
harvest periods during the cropping cycle; these are followed by a few days when
no mushrooms are available to harvest. This cycle repeats itself in a rhythmic
fashion, and harvesting can go on as long as mushrooms continue to mature.
Most mushroom farmers harvest for 35 to 42 days, although some harvest a crop
for 60 days, and harvest can go on for as long as 150 days. Air temperature
during cropping should be held between 57° to 62°F for good results. This
temperature range not only favors mushroom growth,
It takes approximately 14 weeks to complete an entire production cycle, from the
start of composting to the final steaming off after harvesting has ended. Final
yield depends on how well a grower has monitored and controlled the
temperature, humidity, pests, and so on.