Mushroom cultivation and it's methods.pdf
- 1. MUSHROOM CULTIVATION A LUCRATIVE OCCUPATION What is Mushroom? Mushrooms are the eukaryotic, spore bearing organisms, macro-fungi lacking chlorophyll and grow on dead decomposed matter as saprophytes. They derive nutrients through their mycelia. This mycelium forms the fleshy structures, the fruit bodies, which are generally called the mushrooms. There are more then 10,000 verities of mushroom out of which only 200 verities identified as edible verity.
- 2. We can grow four verities of mushroom depending upon the climatic condition of Assam as Oyster Mushroom (Sept-April) Paddy Straw Mushroom (May-Sept) Milky Mushroom (Sept-April) Button Mushroom (Nov-Feb)
- 3. Nutritional Values of Mushrooms Indian diet is primarily based on cereals (wheat, rice and maize), which is deficient in protein. Supplementation of mushroom recipe in Indian diet will bridge protein gap and improve the general health of socio-economically backward communities. Earlier mushrooms were considered as an expensive vegetable and were preferred by affluent peoples for culinary purposes. Currently common populace also considers mushroom as a quality food due to its health benefits. Mushroom is considered to be a complete, health food and suitable for all age groups, child to aged people. The nutritional value of mushroom is affected by numerous factors such as species, stage of development and environmental conditions. Mushrooms are rich in protein, dietary fiber, vitamins and minerals. The digestible carbohydrate profile of mushroom includes starches, pentoses, hexoses, disaccharides, amino sugars, sugar alcohols and sugar acids. The total carbohydrate content in mushroom varied from 26- 82% on dry weight basis in different mushrooms. The crude fibre composition of the mushroom consists of partially digestible polysaccharides and chitin. Edible mushrooms commonly have insignificant lipid level with higher proportion of polyunsaturated fatty acids. All these result in low calorific yield from mushroom foods. Mushrooms do not have cholesterol. Instead, they have ergo sterol that acts as a precursor for Vitamin D synthesis in human body. Similarly, ergo sterol in button mushroom is converted in to vitamin D2 when exposed to UV radiation or sunlight. The protein content of edible mushrooms is usually high, but varies greatly. The crude protein content of mushrooms varied from 12-35% depending upon the species. The free amino acids composition differs widely but in general they are rich in theronine and valine but deficient in sulphur containing aminoacids (ethionine and cysteine).
- 4. Mushroom Carbohydrate Fibre Protein Fat Ash Energy K cal Agaricus bisporus 46.17 20.90 33.48 3.10 5.70 499 Pleurotus sajor- caju 63.40 48.60 19.23 2.70 6.32 412 Lentinula edodes 47.60 28.80 32.93 3.73 5.20 387 Pleurotus ostreatus 57.60 8.70 30.40 2.20 9.80 265 Volvariella volvaceae 54.80 5.50 37.50 2.60 1.10 305 Calocybe indica 64.26 3.40 17.69 4.10 7.43 391 Flammulina velutipes 73.10 3.70 17.60 1.90 7.40 378 Auricularia auricula 82.80 19.80 4.20 8.30 4.70 351 NutritionalValues of Mushrooms --Contd..
- 5. Mushrooms have been shown to promote immune function; boost health; lower the risk of cancer; inhibit tumor growth; help balancing blood sugar; ward off viruses, bacteria, and fungi; reduce inflammation; and support the body’s detoxification mechanisms. Increasing recognition of mushrooms in complementing conventional medicines is also well known for fighting many diseases. 1. Good for heart 2. Low calorie food 3. Prevents cancer 4. Anti-aging property 5. Regulates digestive system 6. Strengthens immunity 7. Improve anaemia 8. Remove constipation 9. Improve - IQ 10. Good protein source for diabetic & TB patient.
- 6. Countries 1997 2007 China 5,62,194 15,68,523 United States of America 3,66,810 3,59,630 Netherlands 2,40,000 2,40,000 Poland 1,00,000 1,60,000 Spain 81,304 1,40,000 France 1,73,000 1,25,000 Italy 57,646 85,900 Ireland 57,800 75,000 Canada 68,020 73,257 United Kingdom 1,07,359 72,000 Japan 74,782 67,000 World production of mushrooms (metric tons) Germany 60,000 55,000 Indonesia 19,000 48,247 India 9,000 48,000 Belgium NA 43,000 Australia 35,485 42,739 Korea 13,181 28,764 Iran 10,000 28,000 Hungary 13,559 21,200 Viet Nam 10,000 18,000 Denmark 8,766 11,000 Thailand 9,000 10,000 Israel 1,260 9,500 South Africa 7,406 9,395 New Zealand 7,500 8,500 Switzerland 7,239 7,440 Other countries 85911 59297 Global and National Scenario of Mushroom Industry Total World Production 21,86,222 34,14,392 Source: Table 50, World mushroom & truffles: Production, 1961-2007; United Nations, FAO, FAOStat (8/28/2009)
- 7. Country 1996 Total Fresh 2007 Canned Total UK 3.35 2.81 0.20 3.01 BelgiuM 3.90 3.77 0.69 4.46 Netherlands 2.80 11.62 0.00 11.62 Germany 3.83 1.27 1.20 2.47 Italy 2.60 1.56 0.06 1.62 France 3.03 2.58 0.14 2.72 Spain - 3.11 0.00 3.11 Denmark 2.90 3.22 0.66 3.89 Ireland - - 6.05 0.05 6.10 Poland - - 0.35 0.00 0.35 USA - - 1.27 0.22 1.49 Canada - - 1.71 0.59 2.30 Japan - - 0.60 0.26 0.86 China - - 1.16 0.00 1.16 India 0.03 0.04 0.00 0.04 Source: 2007 World population data sheet, Population Reference Bureau, 1975 Connecticut Ave., NW, Washington, DC-20009, USA; Table 50-World mushroom and truffles: Production, 1961-2007, Table 51a-World mushrooms and truffles: Export volume, 1970-2007, Table 52a- World mushroom: Canned export volume, 1970-2007, Table 54a-World mushrooms and truffles: Import volume, 1970-2007, Table 55a-World canned mushroom import volume, 1975-2007, United Nations, Food and Agriculture Organization, FAOStat (08/31/2009).
- 8. Present State-Wise Mushroom Production In India (tons) (2010) State Button Oyster Milky Other Total M Mushroom Production 1. Andhra Pradesh 2,992 15 15 0 3,022 2. Arunachal Pradesh 20 5 0 1 26 3. Assam 20 100 5 0 125 4. Bihar 400 80 0 0 480 5. Chattisgarh 0 50 0 0 50 6. Goa 500 20 0 0 520 7. Gujarat 0 5 0 0 5 8. Haryana 7,1 75 0 3 0 7,178 9. Himachal Pradesh 5,864 110 17 2 5,993 10. J&K 565 15 0 0 580 11. Jharkhand 200 20 0 0 220 12. Karnataka 0 15 10 25 13. Kerala 0 500 300 0 800 14. Maharashtra 2,725 200 50 0 2,975 15. Madhya Pradesh 10 5 0 0 15 16. Manipur 0 10 0 50 60 17. Meghalaya 25 2 0 0 27 18. Mizoram 0 50 0 0 50 19. Nagaland 0 75 0 250 325 20. Orissa 36 810 0 5,000 5,846 21. Punjab 58,000 2,000 0 0 60,000 22. Rajasthan 100 10 0 10 120 23. Sikkim 1 2 0 0 3 24. Tamil Nadu 4,000 2,000 500 0 6,500 25. Tripura 0 100 0 0 100 26. Uttarakhand 8,000 0 0 0 8,000 27. Uttar Pradesh 7,000 0 0 0 7,000 28. West Bengal 50 50 0 0 100 Union Territories 1. A&N Islands 0 100 0 0 100 2. Chandigarh 0 0 0 0 0 3. Dadar & Nagar Haveli 0 0 0 0 0 4. Daman & Diu 0 0 0 0 0 5. Delhi 3,000 50 20 0 3,070 6. Lakshadweep 0 0 0 0 0 7. Puducherry 0 0 0 0 0 Total 1,00,683 6,399 920 5,313 1,13,315 Source: RMCU, DMR, Solan, 2010
- 9. Future Prospects India has tremendous potential for mushroom production and all commercial edible and medicinal mushrooms can be grown. There is increasing demand for quality products at competitive rate both in domestic and export market. Though growth of mushroom will depend on increasing and widening domestic market in coming years, export market will be equally attractive. To be successful in both domestic and export market it is essential to produce quality fresh mushrooms and processed products devoid of pesticide residues and at competitive rate. It is also important to commercially utilize the compost left after cultivation for making manure, vermi compost, briquettes, etc. for additional income and total recycling of agro wastes.
- 11. Economics of Mushroom Fixed capital i) House = 30,000.00 ii) Chouka (smoke less) = 6000.00 iii) Drum = 2000.00 iv) Polythene sheet 10x12ft 2nos = 1000.00 v) Sprayer = 700.00 vi) Plastic bucket 2 no = 600.00 vii) Machete = 200.00 viii) Sealing machine = 3400.00 ix) Physical balance = 1500.00 Total cost = Rs.45400.00 Working capital i) Paddy straw 3 trucks @ Rs.7000/ truck = 21000.00 ii) Polythene bag 2400 no @ Rs.2/ bag = 4800.00 iii) Spawn 1500 pkt/(200grm pkt) @ Rs.15/pkt = 22500.00 iv) Wood (Fuel) LS = 3000.000 v) Pesticide LS = 1000.00 vi) Packeting bag LS = 2000.00 Total cost = Rs.54,300.00 Grand total Exp=(45400+54300)=Rs.99700.00
- 12. Economic Benefit of Mushroom Room size =25ftx15ftx8ft Capacity =400 bags(at a time) Crop duration =2months Total no of bags produced in a year =400x6=2400 bags Production per bag =2kg Total production in a year =2x2400 =4800kg Considering 5% production loss =240kg Net production =4800-240=4560kg Selling price @Rs.80 per kg(Raw) Total selling price =4560x80=Rs.364000/- Total expenditure =Rs.99700/- Total profit (yearly) =(364000-99700)=Rs.264300/- Cost : benefit =1:2.6
- 13. Some of the suggestions to solve the marketing problems of mushrooms in Assam are given below: 1. Expand the market area and strengthen the demand: a. Popularize mushrooms using ICT as delicacy with nutritive and medicinal value, on mass media like Doordarshan ,radio also ads. and posters. b. Break consumer resistance by creating awareness in new areas. Demonstration of recipes and free samples in new areas. Free recipe booklet. 2. Form cooperatives for sale: a. Create cold storage facility b. Create refrigerated transport facility c. Create processing facility d. Create distributor function for big cities. 3. Decrease the cost of production and bring down the sale price to boost the demand. 4. Good pre packs for eye appeal. 5. Train retailers about handling, storage, food value and recipes. 6. Approach supermarkets, chain vegetable stores, mother dairy retail counters for retail sale. 7. States should fix minimum support price. 8. Public sector marketing, processing and export organisations should come forward. 9. Assured supply throughout the year at a reasonable constant price is key to good marketing. Efforts should be made to diversify and cultivate different mushrooms throughout the year along with cultivating some of the important mushroom during off-season under controlled condition. 10. In a limited area, say a village or a cooperative, the crops should be time-scheduled to get a daily reasonably uniform production to avoid glut on a day, this is required to meet the commensurate demand. 11. Star hotels can be invited to popularise the different recipes made out of mushrooms among the customers 12.Dietacians of different nursing home or medicals can be invited and make them understand about the mushroom which provide a rich addition to the diet in the form of protein ,carbohydrate, valuable salt, vitamins &minerals, amino acid and energy.
- 14. Mushroom Recipes 1.Mushroom Tomato Soup Ingredients: Fresh Mushroom -200g (chopped) (Button or Oyster) Tomatos -4 (chopped) Onion -1 medium (chopped) Garlic -3 cloves Conflour -3 T.Spoon Cream -2 T.Spoon Butter -50g Salt Pepper -to taste Method: Boil tomatoes, onion and garlic in water for 10 minutes. Grind the above material and sieve it. Melt butter in a pan and sautchopped mushrooms for 10 minutes until they become golden brown. Add sieved material to it and sprinkle one T.Spoon of conflour on to mushroom soup to thicken adding salt and pepper to it. Boil for 7-8 minutes and serve hot with cream
- 15. 2.Mushroom Pakoda Ingredient Fresh Mushroom -500g (chopped) (Button or Oyster or milky) Onion -1 big (chopped) Ginger -2 tbl Garam masala -10g Anar dana powder -1 tbl Gram flour (besan) -150g Cooking oil -100g Salt, greenchillies -to taste Method place washed mushrooms in 1 litre of water and add salt (half spoon). Boil for 5 minutes and drain the mushrooms and let it dry for by 10 minutes by spreading on a dry cloth. Cut mushrooms into pieces and squeeze properly so that no water remains in mushrooms. Add all ingredients and salt as per your taste in gram flour. Pour little water to make thick paste. Add mushrooms to it and mix well deep fry in hot on medium heat serve hot with pudina chutney.
- 16. 3.MUSHROOM KOFTA Ingredients: Fresh mushroom -250g blanched and squeezed-(all types of mushrooms) Gram flour (besan) -100g Onion -2(grated to prepare gravy) Garlic -2Cloves(crushed) Ginger -30g(grated) Cinnamon -1/2 table spoon Turmeric powder -1 table spoon Coriander powder -1 table spoon Cumin seeds -1 table spoons Tomato puree -1 cup Cooking oil -100g Kasoori methi -to taste garam masala,red chillies powder and salt Method: Grind mushrooms in a mixer, add gram flour, salt, chilly powder, garam masala and little water to make a thick paste. Make round koftas and deep fry the same on the medium heat.When golden brown, take out of the pan and drain extra oil. Heat oil in pan, fry cumin seeds in it. Add onion,garlic and ginger paste and fry on low heat till golden brown. Add tomato puree and cook till the paste thickens and starts leaving oil. Add other ingredients, pour two glasses of water ,stir well and let it boil for 6-7 minutes on high flame. Add koftas and boil 4-5 minutes on low heat. Garnish with coriander leaves. Serve hot with rice or chapati.
- 17. Mushroom Recipes