Mushroom is a fleshy fruiting body, specially one containing  a stalk with a umbrella cap. It has two parts PILEUS and MYCELIA.

Types of mushroom

Oyster mushroom.

Button mushroom.

Straw mushroom.

Reishi mushroom.

Enokitake mushroom.

Shiitake mushroom.

Wood ear mushroom.

Nutritional value of mushrooms

• Very low in calories.
• High fiber.
• Contains  lots of vitamins and minerals like vitamin C.
• Some mushrooms have medicinal  value.
• The percentage of protein in dry mushroom  is 10%-30% of total mushroom weight.

Key steps in mushroom production

• Identifying and cleaning a dedicated room or building in which temperature, moisture and sanitary conditions can be controlled to grow mushrooms in choosing a growing medium and storing the raw ingredients in a clean place under cover and protected from rain.
• Pasteurizing or sterilizing the medium and bags in which, or tables on which, mushrooms will be grown (to exclude other fungi that would compete for the same space – once the selected fungi has colonized the substrate it can fight off the competition).

Seeding the beds with spawn (spores from mature mushrooms grown on sterile media

• Maintaining optimal temperature, moisture, hygiene and other conditions for mycelium growth and fruiting, which is the most challenging step.
• Adding water to the substrate to raise the moisture content since it helps ensure efficient sterilization.
•  Harvesting and eating, or processing, packaging and selling the mushrooms.
•  Cleaning the facility and beginning again.

Harvest and yield

• First harvest starts at 30-45 days. First yield varies from 500g to 2kg depending on the variety.
• Second harvest can be done 7 to 10 days after first havest. Here the yield will be less compared to first harvest.
• Total 3 harvests can be done.
• On an average we can get 1.5kg  to 3kg  from one bag.

Key words : mushroom, vitamin, nutrition, oyster mushroom, button mushroom, spawn, medicinal value

Write up by-

Pravalika K M

Jr Research Associate