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INTRODUCTION
STRUCTURE;
CATEGORIES OFMUSHROOM
1. EDIBLE MUSHROOMS – 2 types Fleshy and Edible

i. Cultivable ii. Noncultivable
2. MEDICINAL MUSHROOMS – Medicinal Applications
3. POISONOUS MUSHROOMS – Fatal / Health hazard.
4. OTHER MUSHROOMS – Properties not well defined

1. EDIBLE MUSHROOMS – 2 types Fleshy and Edible
i. Cultivable ii. Noncultivable
 Edibility
No poisonous effects on humans

desirable taste and aroma .
Nutritive value
Edible mushrooms include many fungal species that are either harvested
wild or cultivated
2. POISONOUS MUSHROOMS –
Poisonous Mushrooms look like edible mushroom in their

morphology and lifecycle. However 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
CATEGORIES OF MUSHROOM
1. POISONOUS MUSHROOMS –
Amanita sp. Lepiota brunneoincarnata Cortinarius sp
Cortinarius bolaris Lepiota sp. Amanita muscaria

HISTORICALSIGNIFICANCE
1. A.D. 600 - Aucularia auricula – 1st mushroom cultivated in China
on wood log.
Auricularia auricula
Contd.
Ganoderma – King of herbs / Mushroom of Immortality

Contd.
Ganoderma
Contd.
 Effect on Tumor
 Anti ageing
 Liver Protection & Detoxification
 Anti colesterol
 Effect on Cardiovascular
 Anti cancer
 Effect on Hypertension
 Anti biotic
 Treatment of Diabetes
Contd.
Letinus edodes (Shitake) ( Both edible & Medicinal) Most

popular in Japan
Prevents cerebral hemorrhage Controls Blood pressure level
Contd.
Pleurotus sp. (Oyster)

Contd.
Pleurotus spp (Oyster)

WHY MUSHROOM
1. Good taste and unique flavour
2. Easy to Cultivate with short crop duration
3. Medicinal appeal
4. Less investment and high return
5. Self employment
6. Less time and labour intensive
7. Utilization of agricultural waste
8. High nutritional value
9. Suitable for small and landless farmers
10. High market demand
11. Suitable for woman
12. Probiotic in nature
13. Spent mushroom substrate can be used for vermicomposting
WHY MUSHROOM
14. Water productivity can be scaled up
15. Mushroom don’t compete with other crops for planting space
16. Much of Asia’s climate suitable for mushroom cultivation
17. Significant role in forest economy – decomposes dead plants,

animals, etc
WHYMUSHROOM
Food 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
MUSHROOM VARIETY ANDVALUE
 There are more than 75,000 identified types of mushrooms

worldwide.
 2000 of these are safely edible

 Around 1000 are poisonous
 Commercially 20 species are grown worldwide
 In India 4 species are grown world wide
 In Odisha mostly 2 species are commercially cultivated.
Yet there are still many undiscovered mushroom species and the
effects of some mushrooms on human health remain unknown
COMMERCIALLY CULTIVATED
MUSHROOMS WORLDWIDE
WORLD PRODUCTION
SL No. MUSHROOM SPECIES % SHARE
1 Agaricus bisporus /bitorquis 37.6
2 Lentinus edodes 16.8
3 Pleurotus spp. 16.3
4 Volvariella spp. 8.5
5 Auricularia spp. 6.1
6 Flammulina velutipes 4.7
7 Tremella fuciformis 3.2
8 Hypsizygus marmoreus 1.1
9 Pholiota nameko .6
10 Grifola frondosa .3
11 Others 4.8
Total 100
COMMERCIALLY CULTIVATED MUSHROOMS IN INDIA
SL Mushroom species Scientific name Growing season

No.
1 Paddy straw Mushroom Volvariella spp April –October
Kharif and Zaid
2 Milky Mushroom Calocybe spp.
3 Oyster Mushroom Pleurotus spp. November – february
Rabi / Winter
4 Button Mushroom Agaricus spp.
COMMERCIALLY CULTIVATED MUSHROOMS IN INDIA
PADDY STRAW MUSHROOM OYSTER MUSHROOM
BUTTON MUSHROOM MILKY MUSHROOM

CULTIVATION OF OYSTERMUSHROOM
 Pleurotus sajor-caju
 Pleurotus florida
 Pleurotus sapidus
 Pleurotus ostreatus
 Pleurotus eous
 Pleurotus membranaceous
 Pleurotus citrinopileatus
 Pleurotus flabellatus
 Pleurotus sajor-caju
 Pleurotus florida
 Pleurotus sapidus
 Pleurotus ostratus
 Pleurotus eous
 Pleurotus citrinipileatus
 Pleurotus flabellatus
CLIMATIC REQUIREMENTS
1.Temperature – 2O0C – 3O0C
2. Relative humidity – 70 % - 80 %
3.Light – 200Lux
4.Ventilation – Gas exchange is necessary to avoid co2

accumulation
5. pH – 7.0
MATERIAL REQUIREMENTS
1.Spawn – 1 bottle
2.Paddy Straw 2 - 3 inch size ( 1.5 – 2 kg)
3.Nutrient ( Pulse Powder) 200 g per polybag
4.Formalin (for Sterilization)
5.Lime
6.Soaking tank
7.Chaff cutter
8.Thermohygrometer
9.Humidifier
10.Fogger
11.Polythene 80 X 40 cm size
CULTIVATION OF OYSTER MUSHROOM
FOOD VALUE
Method of Cultivation
SUBSTRATE PREPARATION:
1.Chopping of Straw to 4 – 5 cm size by chaff cutter

2.Soaking of straw in Chalk powder mixed water for 6 – 8 hr @
1 kg / 100lit. Water for pasteurization.
3.Soaking in hot water ( 65 – 700C)
4. Drain excess water & maintain moisture content of 60%
5. Substrate is devided into 4 lots after drying
RAISING OF BAG:
1 end of polythene is tied with rubber band and 1part of
substrate is put to a height of 15cm
RAISING OF BAG:
6.The bags are then kept in dark place at 250C for 15 - 20 days.
During mycelial growth bags should not be opened.
6.Remove the polythene after full spreading of fungus.

7.It is ready for fruiting.
8.Bundles are then hanged or kept in shelves water is sprinkled
2 times daily.
10. In next 15 – 20 days 3 flush of crop can be harvested.

11. Biological efficiency is 100%
Cutting of straw Soaking
Hot water treatment Draining of water

Bed preparation Layering of spawn
Pinning of bag Spawn running

Method ofCultivation
Hanging of bed Watering
Pinhead stage Mature mushroom

Hanging of bed
Mature mushroom
Harvesting of mushroom packing of mushroom

Diseases and of Mushroom
1. Dry bubble disease – Verticillium fungicola – brown spot on
mushroomcap
2. Wet bubble – Mycogone perniciosa - putrifaction of

mushroom (foul odour)
3. Cow web disease – Dactylium dendroides – cottony growth of

fungus
Economics of Mushroom
PADDY STRAW MUSHROOM OYSTER MUSHROOM
SL ITEM QUANTITY AMOUNT SL ITEM QUANTITY AMOUNT
No Rs. No. Rs
.
1 STRAW 7 kg 14 1 STRAW 2 kg 4
2 SPAWN 200g 12 2 SPAWN 200g 12
3 WHEATBRAN 200g 3 3 WHEATBRAN 200g 4
4 CaCO3 - 5 4 Polythene bag 1 3
5 Mis. Expenses - 6 5 Mis. Expenses - 7
Total Expenditure 40 Total Expenditure 30
Avg. yield per bed – 1kg Avg. yield per bed – 1.5 kg
Min. sale price: Rs. 80.00 /kg Min. sale price: Rs. 40.00 /kg
Net profit per bed: Rs.40.00 Net profit per bed: Rs.30.00

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INTRODUCTION

1. EDIBLE MUSHROOMS – 2 types Fleshy and Edible

2. MEDICINAL MUSHROOMS – Medicinal Applications

3. POISONOUS MUSHROOMS – Fatal / Health hazard.

4. OTHER MUSHROOMS – Properties not well defined

No poisonous effects on humans

Poisonous Mushrooms look like edible mushroom in their

Amanita sp. Lepiota brunneoincarnata Cortinarius sp

Cortinarius bolaris Lepiota sp. Amanita muscaria

Ganoderma – King of herbs / Mushroom of Immortality

Letinus edodes (Shitake) ( Both edible & Medicinal) Most

Pleurotus sp. (Oyster)

Pleurotus spp (Oyster)

16. Much of Asia’s climate suitable for mushroom cultivation

17. Significant role in forest economy – decomposes dead plants,

Protein - Most mushrooms have a high protein content, usually around

Vitamin D - Essential for the absorption of calcium.

Selenium - An antioxidant that helps neutralize free radicals, thus preventing

Potassium - An extremely important mineral that regulates blood pressure

Other important minerals - Such as phosphorous, zinc, and magnesium.

Low levels of fat, calories, and sodium

 There are more than 75,000 identified types of mushrooms

 2000 of these are safely edible

SL Mushroom species Scientific name Growing season

1 Paddy straw Mushroom Volvariella spp April –October

Kharif and Zaid

2 Milky Mushroom Calocybe spp.

3 Oyster Mushroom Pleurotus spp. November – february

PADDY STRAW MUSHROOM OYSTER MUSHROOM

BUTTON MUSHROOM MILKY MUSHROOM

1.Temperature – 2O0C – 3O0C

4.Ventilation – Gas exchange is necessary to avoid co2

1.Chopping of Straw to 4 – 5 cm size by chaff cutter

6.Remove the polythene after full spreading of fungus.

10. In next 15 – 20 days 3 flush of crop can be harvested.

Cutting of straw Soaking

Hot water treatment Draining of water

Bed preparation Layering of spawn

Pinning of bag Spawn running

Hanging of bed Watering

Pinhead stage Mature mushroom

Harvesting of mushroom packing of mushroom

2. Wet bubble – Mycogone perniciosa - putrifaction of

3. Cow web disease – Dactylium dendroides – cottony growth of

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