MUSHROOM

WHAT IS IT
 Mushroom are fruiting bodies of certain
basidiomycetes fungi,some of these fruiting
bodies are edible while many are poisonous
and non edible.mushrooms have pleasant
flavour and are rich in protein and other
nutrients and are eaten directly, cooked in
soups, with meats or made in to curry
 TYPES OF MUSHROOM
Mushrooms are of two types:
 the edible

 the poisonous

The problem with harvesting wild mushrooms is the

difficulty in differentiating the poisonous from the
non-poisonous. There have been cases of mistaken
consumption of poisonous mushrooms, resulting in
sudden death. It is therefore reasonable to encourage
the cultivation of edible mushrooms
 COMMON FORMS OF
MUSHROOM
 At present 3 mushrooms are being cultivated
in India.
 These are :
 the white mushroom (Agaricus bisporus),
the paddy-straw mushroom (Volvariella
vovvacea) and the oyster mushroom
(Pleurotus sajor-caju).
 PRODUCTION SCHEDULE
 Mid-November to Mid-March: Agaricus
bisporus
 February to Mid-April: Pleurotus sajor-caju
 Mid-June to Mid-September: Volvariella
volvacea
 September to November: Pleurotus sajor-caju
CULTIVATION OF MUSHROOM
 SelectionofStrains
 MaintenanceofStrains
 Spawn
 Compost
 PRODUCTION PROCESS
i. Out-door cultivation
ii. In-door production
In the former, mushrooms are grown on mushroom
beds, which are exposed to environmental
contamination, partly resulting in low yields. The
latter i.e. in-door production is on pasteurized
substrates in an enclosed area. This method gives
relatively much higher yields of mushrooms and the
risk of contamination is far less.
PRODUCTION FLOW CHART
Weighing

Composting
Turning
Filling
Pasteurization
Spawning
Harvesting
Packaging
 ADVANTAGES
 They utilize substrates of poor value and
are easy to produce
 They are delicious to eat and have good
flavour
 They are rich in protein and vitamin
 They are devoid of starch which make them
suitable for diets of diabetic individuals