PROJECT PRESENTATION

ON
WHITE BUTTON MUSHROOM
PRODUCTION

BY LOVELY SINGH
OVERVIEW
1. INTRODUCTION
2. CATEGORIES OF MUSHROOM
3. SIGNIFICANCE
4. WHITE BUTTON MUSHROOM
5. TYPES OF MUSHROOM
6. STATUS OF MUSHROOM PRODUCTION
7. CULTIVATION PROCESS OF MUSHROOM
8. APPLICATION OF MUSHROOM
9. CONCLUSION
 INTRODUCTION
• Mushroom is a fungi producing a fleshy
fruiting body, especially one consisting of a
stalk with an umbrella cap.
• It has two part : cap like structure is known as
PILEUS, attached with thread like structure
MYCELIA.
• Mycelia absorb nutrient from soil , it do not
require sun light for their growth.
CATEGORIES OF MUSHROOM

• 1. EDIBLE MUSHROOMS – 2 types Fleshy and

Edible i. Cultivable ii.Non cultivable
• 2.MEDICINAL MUSHROOMS – Medicinal
applications
• 3.POISONOUS MUSHROOMS – Fatal / Health
hazard.
• 4.OTHER MUSHROOMS – Properties not well
defined.
CATEGORIES OF MUSHROOM
EDIBLE MUSHROOMS – 2 types Fleshy and Edible
i)Cultivable
ii)Non cultivable
• Edibility
• No poisonous effects on humans
• desirable taste and aroma .
• Nutritive value
• Edible mushrooms include many fungal species that
are either harvested wild or cultivate
 Agaricus bisporus
• Also known as 'the white cultivated
mushroom. Agaricus bisporus is grown on
composted cereal straw and animal manure.
• Agaricus bisporus is the most extensively
cultivated mushroom in the world, accounting
for 38% of the world production of cultivated
mushrooms.
 STRUCTURE
• A mushroom typically consists of a stalk (stipe) and a cap (pileus).

• As the mushroom develops from an underground mycelium and pushes

upward, it is protected by a thin membrane which eventually ruptures,
leaving fragments on the cap.
•
• Another membrane, attaching the cap to the stalk, also ruptures, allowing
the cap to expand and leaving a remnant ring (annulus) on the stalk.

• Radiating rows of gills are found on the cap's undersurface; these bear the
club-shaped reproductive structures (basidia) which form minute spores
known as basidiospores, of which a single mushroom may produce
millions.
• Button Mushroom (Agaricus spp.) is the most popular mushroom variety
grown and consumed the world over.

• In India, its production earlier was limited to the winter season.

• But with technology development, these are produced almost throughout

the year in small, medium and large farms, adopting different levels of
technology.

• The species being grown in most farms is the white button mushroom
(Agaricus bisporus) belonging to Class Basidiomycetes and Family
Agaricaceae.
 NUTRITIONAL VALUE
• Protein - Most mushrooms have a high protein content, usually around 20-
30% by dry weight.
• Fiber - Helps lower cholesterol and is important for the digestive system.
• Vitamin D - Essential for the absorption of calcium.
• Copper - Aids in helping the body absorb oxygen and create red blood cells.
• Selenium - An antioxidant that helps neutralize free radicals, thus preventing
cell damage and reducing the risk of cancer and other diseases. Mushrooms
contain more selenium than any other form of produce.
• Potassium - An extremely important mineral that regulates blood pressure
and keeps cells functioning properly
• Other important minerals - Such as phosphorous, zinc, and magnesium.
• Low levels of fat, calories, and sodium
• No cholesterol
 Edible mushrooms
• Edible mushrooms are consumed by humans for
their nutritional value and they are occasionally
consumed for their supposed medicinal value.
• Edibility may be defined by criteria that include
absence of poisonous effects on humans and
desirable taste and aroma .
• Edible mushrooms include many fungal species
that are either harvested wild or cultivated
 Volvariella volvacea
• The 'Chinese' or 'paddy straw' mushroom.
Volvariella volvacea is a high temperature
mushroom grown largely in tropical and
subtropical regions of Asia e.g. China, India.
• This mushroom can be grown on a variety of
agricultural wastes Volvariella mushrooms
account for 16% of total production of
cultivated mushrooms in the world.
 Poisonous Mushrooms
• Poisonous Mushrooms look like edible mushroom in their
morphology and lifecycle.
They can be distinguished by following features:
• Brightly coloured fruit bodies.
• Greenish tinge on gills and Yellow-Green spores.
• Pink coloured spores in gills.
• Presence of Vulva and Annulus on the Stalk.
• Oozing of milky or coloured latex at damaged portions
• Unpleasant odour E.g. Amanita phalloides Tricholoma
muscarium
 Mushroom production
The key generic steps in mushroom production –
1) a cycle that takes between one to three months
from start to finish depending on species – are:
2) identifying and cleaning a dedicated room or
building in which temperature, moisture and
3) 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.
4)pasteurizing or sterilizing the medium and bags in
which, or tables on which, mushrooms will be grown
5)seeding the beds with spawn (spores from mature
mushrooms grown on sterile media);
6)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;
7)harvesting and eating, or processing, packaging
and selling the mushrooms;
8)cleaning the facility and beginning again.
Short Method of composting
 
• During the first phase of compost preparation, paddy straw is placed in
layers and sufficient water is added to the stack along with fertilizers, wheat
bran, molasses etc.
• The whole thing is mixed thoroughly with the straw and made into a stack
(almost 5feet high,5 feet wide and of any length can be made with the help
of wooden boards).
• The stack is turned and again watered on the second day. On the fourth day
the stack is again turned for the second time by adding gypsum and
watered.
• The third and final turning is given on the twelveth day when the colour of
the compost changes into dark brown and it starts emitting a strong smell of
ammonia. 
• The second phase is the pasteurization phase .The compost prepared as a
result of microbe mediated fermentation process needs to be pasteurized in
order to kill undesirable microbes and competitors and to convert ammonia
into microbial protein
• Long Method of composting
 
• The long method of composting is usually practiced in areas where facilities
for steam pasteurization is not available.

• In this method, the first turning is given about six days after preparation of
the substrate for composting.

• The second turning is given on the tenth day followed by third one on the
thirteenth day when gypsum is added.

• The fourth, fifth and sixth turnings are given on the sixteenth, nineteenth
and twenty-second day. On the twenty-fifth day the seventh turning is given
by adding 10% BHC (125 g.)

• And the eighth turning is given on the twenty-eighth day after which it is
checked whether there is any smell of ammonia present in the compost. 
Phase I: Making Mushroom Compost
• composting is initiated by mixing and wetting the ingredients as they are
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. 
Phase II: Finishing the Compost
• There are two major purposes to Phase II
composting. Pasteurization is necessary to kill any
insects, nematodes, pest fungi, or other pests that
may be present in the compost.
• And second, it is necessary to condition the compost
and remove the ammonia that formed during Phase I
composting.
• Ammonia at the end of Phase II in a concentration
higher than 0.07 percent is often inhibitory to
mushroom spawn growth, thus it must be removed;
• generally, a person can smell ammonia when the
concentration is above 0.10 percent.
 Phase III and Phase IV compost

• Phase III compost is Phase II compost spawn run in bulk in a

tunnel, and ready for casing when removed from the tunnel and
delivered to the grower.
• If the Phase III compost then is cased and the spawn allowed to
colonize the casing layer before sending to the growing unit or
delivering to growers, it is called Phase IV compost.
• The successes of both Phase III and Phase IV compost depend, to a
large extent, on the quality of Phase I and Phase II composts.
• Use of Phase III compost may also improve mushroom quality, as
fragmentation of the colonized compost tends to improve initial
color and mushroom shelf life.
• the use of bulk Phase III compost has increased in popularity
because it allows an increase in the number of crops a grower can
expect from his production rooms.
Spawning
• mushroom matures, it produces millions of microscopic spores on
mushroom gills lining the underside of a mushroom cap.
• These spores function roughly similar to the seeds of a higher
plant.
• The growers do not use mushroom spores to 'seed' mushroom
compost because they germinate unpredictably and therefore, are
not reliable.
• mycelium can be propagated vegetatively from germinated
spores, allowing spawn makers to multiply the culture for spawn
production.
• Specialized facilities are required to propagate mycelium, so the
mushroom mycelium remains pure.
• Mycelium propagated vegetatively on various grains or agars is
known as spawn, and commercial mushroom farmers purchase
spawn from companies specializing in its manufacture.
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.
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.
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.
 Mushroom Cultivation
Requirement
• Spawn
• Paddy straw/saw dust of rubber
• Polythene bag
• Polythene sheet
• Pottasium permanganate/spirit
Spawn Production
• To start growing mushrooms you need to buy
the spores.
• The spores shown below have been grown on
a corn cob.
• One “bottle” of spore can be used for 2 sacks.
The spores on the right have been broken into
8 pieces.
 Cultivation

Step 1: Preparing the straw

• Sterilized straw.
• Sterilized straw will ensure all other fungi spores are
killed.
• To sterilize straw, boil it in water for half an hour.
Squeeze water out of the straw.
• The straw has to be 60% moist i.e. when you squeeze
the straw, no water should be wrung out. The straw is
ready to use.
• Chopping of paddy straw Soaking of paddy straw
Step 2: Preparing the bag
• Start packing the straw into the plastic bag of
approximate dimensions 12*24 inches.
• Fill in two inches of straw.
• Crumble one chunk of the the spore on top of
the straw along the edges.
• Spores grow out from the sides of the bag, so
it is important to distribute the spores along
the edges.
• Spores in the middle will not germinate
• Step 3: Layering Pack in four inches of straw.
Repeat the process three more times. After
the last layer of spore, pack in two inches of
straw.
• Step 4: Closing, twist the open end and tie the
bag tightly .
Step 5: Making air holes
• Make 12 – 20 holes using a sharp stick all over
the bag. This will promote air circulation. The
mushrooms will grow out through these holes.
 Step 6: Germination
• Your mushroom bag is now ready.
• Set in a cool dark place to promote mycelium
growth.
• You can also get the cool dark effect by
hanging a wet jute sack around the grow bag.
• Make sure that the sack is at least one foot
away from the plastic bag.
• Spray the sack every 5 days to keep it moist.
• Mushrooms will start sprouting in 18 days.
Conclusion

• 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.
• All things considered, the most important factors for good
production appear to be experience plus an intuitive feel
for the biological rhythms of the commercial mushroom.
• The production system used to grow a crop can be chosen
after the basics of mushroom growing are understood.