Nutritional Value of Mushrooms

Mushrooms contain more protein than fruits & vegetable and, Mushrooms can also be
low in cholesterol.
Apart from their protein content, mushrooms can also be high in certain vitamins like B,
C, vitamin D, riboflavin, thiamine nicotinic acid.

Types of Mushrooms
There is various type of edible mushroom available in the world but in India mostly four
type mushroom cultivated.

1. White Button Mushroom

2. Portobello Mushroom
3. Dhingri (Oyster) Mushroom
4. Paddy Straw Mushroom
Different types of mushrooms
There are mainly 3 different types of mushrooms cultivated in India-

1. Button Mushrooms- These creamy white to pale tan mushrooms offer a firm
texture and a unique flavor. Predominantly grown during the winter season,
these are the most popular variety in the country. Known for their delicious
and juicy taste, they are also extremely economical. Button mushrooms can
be eaten raw or cooked in a variety of recipes.

2. Oyster Mushrooms- Oyster mushrooms are available in a wide range of

colors and are known to be the most beneficial for human health. Consuming
this variety of mushrooms can drastically reduce cholesterol and reduce the
risk of cancer due to its low-fat content. Grown in the northern plains of
India, it is much preferred by farmers as it has a simple production process.

3. Paddy straw Mushrooms- The paddy straw mushroom can grow in

temperatures from 35-40 degrees celsius and requires fairly low investment.
This variety of mushrooms offers great taste, aroma, and nutrients. Mostly
grown in south-east Asia, this variety fruits quickly, usually 5-7 days from
spawning.
Button mushroom cultivation process
For the cultivation of button mushroom “Agaricus bisporus” species is chosen
because, Regarding production, it comes first place in the world.
In India, the favourable season for mushroom cultivation is October to march.
Cultivation Procedure has five main steps.

Mushroom Spawn
preparing of compost
Spawning of mulch
Casing
Cropping and harvest administration

Mushroom Spawn:

mushroom growing process start form Spawn preparation

Spawn is planting material for mushroom cultivation that is it is a seed of mushroom.
Good Qualities mushroom spawn has following qualities
The spawn should Be rapidly growing in the compost
Provide early pruning following casing
high yielding
It must create the greater grade of mushroom
Preparing of compost

Compost is an artificially prepared growth medium from which mushroom can derive
essential nutrients necessary for growth.

Ingredient weight

Wheat straw 300 kg

Wheat bran 15 kg

calcium ammonium nitrate 9 kg

Urea 4 kg

Muriate of Potash 3 kg

Superphosphate 3 kg

Gypsum 20 Kg

Gypsum - a widely distributed mineral consisting of hydrous calcium sulfate that is used
especially as a soil amendment
Production of Spawn:
The spawn (seed of mushroom) is a pure culture of the mycelia grown on a special
medium. The medium is prepared by the grains of wheat, rye, bajra along with some
ingredients.

The preparation of spawn mainly consists of three steps:

a. Preparation of substrate,
b. Inoculation of substrate,
c. Incubation of inoculated substrate for spawn production.

Preparation of Substrate:
Take 900 gms of grains (wheat or sorghum) in 600-900 ml of water in a container and boil
for 15-20 minutes, After boiling, decant the excess water and allow the grains to surface
drying by spreading on polythene sheet in shade for a few hours.

The grains are then mixed with chemicals like 2% calcium sulphate (gypsum) and 0.5%
calcium carbonate (chalk) on dry weight basis and adjust the pH of the grain at 7-7.8.
About 300-350 gms grains were then filled in milk bottles/ polypropylene bags.

Sterilise the substrate by autoclave at 15lb pressure for 30 minutes for 2 consecutive days.
Kept the sterilised substrate in open air to cool down near to room temperature, thus
making the substrate ready for inoculation.
Inoculation of Substrate:
The substrate is then inoculated with the mycelial culture (developed earlier,
either in Potato Dextrose Agar i.e., PDA or Yeast Potato Dextrose Agar i.e., YPDA
or Malt extract Agar and Rice bran decoction medium).
Incubation:
Incubate the inoculated container at 20-25°C in dark for 3 weeks. Shake the
container after a few days, when the mycelial growth becomes visible on the
grain.

Spawning i.e., Inoculation of Compost:

Spread the spawn on the surface of compost and then cover by a thin layer of
compost. Little pressure with the fingers is given to make good contact of spawn
with compost. Finally the trays are covered with old newspaper. The trays are
arranged one after the other in vertical stacks in such a way that sufficient
aeration between the trays is maintained.
Casing soil
The importance of casing soil would be to keep the moisture content and
exchange of pollutants inside the top layer of the compost which assists in
the correct development of the mycelium. The pH of this casing soil should
be 7.5-7.8 and have to be free of any disease.
maintain temperature and humidity mushroom grow room.
The casing soil is stacked on the cemented ground and can be treated with
4% formalin solution. Through rotation of the ground is completed and it’s
covered with polythene sheet for another 3-4 days. Pasteurization of shell
soil at 65° C for 6-8 hours is shown to be a lot more successful.
3-4cm thick coating of casing soil has been spread thickly on the compost
once the surface was coated with white mycelium of this fungus. Formalin
solution (0.5%) is subsequently being sprayed. Appropriate ventilation ought
to be organized together with water being sprayed a couple of times every
day.
Harvesting of crop
Mushroom Pinhead initiation starts after 10-12 days and mushroom crop harvested in
50-60 days.
Harvest Mushrooms by light twisting without bothering the casing soil and When the
harvesting is finished then fill the gap on beds with fresh, sterilized casing material and
spray water.

Mushroom Productivity
Generally from the longer method of composting 14-18 kg mushroom produce & 18 –
20 kg mushroom produced from 1000 kg compost.

Pest & Diseases

The insect pests mostly observed are nematodes, mites and springtails. The crop is
suspect to several diseases like Dry Bubble (brown spot), Wet Bubble (White Mould),
Green Mould, False truffle (Truffle disease), Olive green mould, Brown plaster mould
and Bacterial blotch. Professional help and extension advice will have to sought by the
entrepreneur to adopt appropriate and timely control measures against pests &
diseases.
What are the Advantages of Mushroom Farming?

The production of mushrooms depends on compost from natural or synthetic

products, and then mushroom mycelium is sown in the bed called spawning. Then the
casing is done in which cow dung and soil is spread over the bed, and after the
pinheads are visible after 5-6 months, it can be harvested easily. The process is quite
simple and can be done with minimal requirements. If things go perfectly well, you'll
likely experience some advantages of mushroom farming.

1. Mushroom can be grown for a variety of uses

As per research conducted in 2015, the edible mushroom was found to have more
than 100 properties beneficial for human health. Furthermore, being the food of the
Gods, the mushroom is also good for healing tumors, heart problems, and allergies.
Therefore, there’s a great chance to succeed in the mushroom cultivation business,
whether you grow it for consumption or medicinal uses.

2. Mushrooms are easy to produce

The cultivation of mushrooms doesn’t require any complicated machinery to plough
land and spraying fertilizers or pesticides. It can be done using agricultural waste
products to obtain nutrition without the need for land. This is very helpful, especially
for the farmers having no or less land.
3. Minimal Maintenance is one of the advantages of Mushroom Farming
Once the proper environment is created to suit the mushroom cultivation, very little or no
maintenance is required to help its growth. Usually, mushrooms and fungi grow on their
own in moisture conditions, and little is needed to be done to flourish its yield.

4. No requirement of Land
The mushroom cultivation is done indoors using planks of wood or shelves with controlled
moisture conditions. It is not grown on land, and hence the basic requirement for its yield
is very less and can be grown anywhere by creating proper conditions.

5. High Nutritional Value

Mushrooms contain carbohydrates, proteins, minerals and vitamins in bulk and contain
nutrition value as high nutrition foods. Its nutritional value is comparable to meat in
various indexes and scales way upwards than GMOs and organic food. Therefore it is
considered a good alternative to traditional vegetables and foods.
What are the Disadvantages of Mushroom Farming?
To ensure growth and profit in farming mushrooms in your garden or home requires a proper
supply of raw materials and products required in it. To make it a profitable business, proper
finance and planning are needed to ensure proper returns. A hygienic environment is needed
for better qualities and yield. Although mushroom cultivation is quite simple and easy, there are
some drawbacks associated with it. The unforeseen problems and numerous challenges many
growers consider disadvantages of mushroom farming.

1. Optimal pH levels
The taste and nutritional value of mushrooms depend on pH levels. The optimal pH level for all
mushroom species is between 5-8, a neutral or slightly acidic medium is required to check the
growth of bacteria. However, apart from pH levels, other conditions like sunlight and oxygen
make it difficult for farmers to maintain them.

2. Crop Management
The conditions for different mushroom varieties are different and hence the problems. The case
varies, and problems evolved in one community is different from others, so proper crop
management is required based on timely solutions.

3. Raising Cost is one of the leading disadvantages of Mushroom Farming

The mushrooms grow best in the temperature range of 60-80 degrees Fahrenheit (15 – 20 degree
c) and to maintain temperature, external devices are needed to be installed. However, this
increases the overall cost, and external conditions can make it difficult to ensure a proper
environment.
4. Unbearable Smell
The mushrooms are grown in moist conditions, and the smell can become unbearable
as this is done indoors. This can spread to your home and furniture and make things
worse by becoming intense over time until it requires complete removal and cleaning.

5. Contamination
It is the main reason for the harvest failure as it destroys and spreads throughout the
crop, making it unfit for eating and other uses. Moreover, if the place is not sterilized
well, the doors to contamination of crop to harmful pests is open, and chances of
contamination are always high in farming mushrooms and other fungi.
What is the scope of mushroom cultivation?

A crop requires 45 days and at least 1.5 tonnes could be harvested per crop. “On an
average, 10 tonnes per unit is possible per annum.” Besides, he suggests that one set
up a spawn and compost unit at Rs. 25 lakh so that he could supply spawn and
compost ready to produce mushroom within a radius of 50 to 100 km.

Mushroom cultivation is one of the most significant agribusinesses in the world. It is

also very profitable as it can be started with a low investment and small space.
Mushroom cultivation is an up and coming source of alternative income for many
agripreneurs in India

It can help to reduce vulnerability to poverty and strengthens livelihoods through the
generation of a fast yielding and nutritious source of food and a reliable source of
income. As it does not require access to land, its cultivation is a viable and attractive
for both rural and urban farmers.

Nowadays, mushroom cultivation is the most productive and profitable business in

India. It is getting popular gradually in India because, in a short time, it converts
farmers' hard work into profit. Farmers use mushroom cultivation is a process in India
as an alternate source of money
Harmful mushrooms

Poisonous mushrooms including Death Cap and Yellow-staining mushrooms grow

around Victoria especially during the Autumn months.
The Yellow-staining mushroom (Agaricus xanthodermus) is the most commonly
eaten poisonous mushroom in Victoria.
Consuming the Death Cap mushroom (Amanita phalloides) may result in death.
Unless you are an expert, do not pick and consume wild mushrooms in Victoria.
There is no ‘home test’ that can help you tell the difference between safe and edible
mushrooms from poisonous mushrooms.
It is recommended that you only eat mushrooms you’ve bought from the
supermarket, greengrocer or another reputable source.
Symptoms include severe gastrointestinal upsets such as abdominal pain, nausea,
vomiting and diarrhoea.
If you suspect you or your child may have eaten a poisonous mushroom, don’t wait
for symptoms to occur before seeking medical attention.
Death Cap (Amanita phalloides)
Perhaps the deadliest of all mushrooms, the death cap is found throughout Europe
and closely resembles edible straw mushrooms and caesar’s mushrooms. Its heat-
stable amatoxins withstand cooking temperatures and quickly damage cells
throughout the body. Within 6 to 12 hours after consumption, violent abdominal
pain, vomiting, and bloody diarrhea appear, causing rapid loss of fluid from the
tissues and intense thirst. Signs of severe involvement of the liver, kidneys, and
central nervous system soon follow, including a decrease in urinary output and a
lowering of blood sugar. This condition leads to coma and death in more than 50
percent of the incidents. Notable deaths include Pope Clement VII, who died of
accidental death cap poisoning in 1534.

Conocybe filaris
Conocybe filaris is an innocent-looking lawn mushroom that is especially common
in the Pacific Northwest. Featuring the same mycotoxins as the death cap
mushroom, C. filaris is potentially fatal if eaten. The onset of gastrointestinal
symptoms often occurs 6-24 hours after the mushrooms were consumed,
frequently leading to an initial misdiagnosis of food poisoning or the stomach flu.
The patient may appear to recover, only to suffer from a life-threatening
reappearance of the gastrointestinal distress, coupled with liver and kidney failure.
Webcaps (Cortinarius species)
The two species of webcap, the deadly webcap (Cortinarius rubellus) and the
fool’s webcap (Cortinarius orellanus), are very similar in appearance to both
each other and to a number of edible varieties. These mushrooms feature a
poison known as orellanin, which initially causes symptoms similar to the
common flu. Orellanin has an insidiously long latency period and may take 2
days to 3 weeks to cause symptoms, often leading to a misdiagnosis. The toxin
ultimately causes kidney failure and death if left untreated. In 2008, English
author Nicholas Evans mistakenly collected and served webcap mushrooms to
his relatives, resulting in hospitalization for four of them. He, his wife, and his
brother-in-law all required kidney transplants as a result of the poisoning.

Autumn Skullcap (Galerina marginata)

Common throughout the Northern Hemisphere and parts of Australia, Galerina
marginata is a gilled, wood-rotting mushroom with the same amatoxins as the
death cap mushroom. Ingestion causes diarrhea, vomiting, hypothermia, and
liver damage, and can result in death if left untreated. While it is not especially
similar to edible species, several deaths and poisonings have been attributed to
collectors mistaking the autumn skullcap for
hallucinogenic Psilocybe mushrooms.
Destroying Angels (Amanita species)
The destroying angels are actually several species of all-white mushrooms in
the genus Amanita. These incredibly toxic fungi are very similar in
appearance to edible button mushrooms and the meadow mushrooms, and
have been collected by mistake on numerous occassions. One of these
species, Amanita bisporigera, is considered to be the most toxic North
American mushroom. Symptoms take 5 to 24 hours to appear and include
vomiting, delirium, convulsions, diarrhea, liver and kidney failure, and often
lead to death.