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Cultivation of button mushroom and its processing: A techno-economic

feasibility

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International Journal of Advanced Biotechnology and Research ISSN 0976-2612,
Vol 2, Issue 1, 2011, pp 201-207 http://www.bipublication.com

CULTIVATION OF BUTTON MUSHROOM AND ITS PROCESSING: AN

TECHNO-ECONOMIC FEASIBILITY

B.K.Mehta, S.K.Jain, G.P.Sharma, A.Doshi1, H.K.Jain2

Department of Processing & Food Engineering, CTAE, MPUAT, Udaipur.
1
Department of Plant Pathology, RCA, MPUAT, Udaipur.
2
Department of Agricultural Statistics and Computer Appications, RCA, MPUAT, Udaipur

ABSTRACT:

Mushroom cultivation is of recent origin in India. It is mainly cultivated on the hills as it requires low
temperature for its growth; however with the advent of modern cultivation technology it is now possible
to cultivate this mushroom seasonally under uncontrolled conditions and throughout the year by
employing environmentally controlled conditions. In the last ten years, large numbers of commercials
units have been built by the entrepreneurs/farmers throughout the country for the production of button
mushrooms. But, presence of more than 90 per cent moisture content, they are highly perishable and start
deteriorating immediately after harvest. They develop brown colour on the surface of the cap due the
enzymatic action of phenol oxidase, this results in shorter shelf life. In view of their high perishable
nature, the fresh mushrooms have to be processed to extend their shelf life for off season use by adopting
appropriate post-harvest technology to process surplus mushrooms into novel value-added products.

Keywords: Agaricus bisporus, Cultivation, Processing, , Shelf-life, Value-added.

Button mushroom (Agaricus bisporus) is the 28 to 42.5 per cent crude protein, 8.3 to 16.2 per
most popular variety, fetches high price, still cent crude fibre, 9.4 to 14.5 per cent ash, 59.4 per
dominating the Indian and International market. It cent carbohydrates and 3.1 per cent fat. Among
contributes about 90 per cent of total country’s the minerals 71 mg calcium, 912 mg
production as against its global share of about 40 phosphorous, 106 mg sodium, 8.8 mg iron and
per cent. The method of cultivation of mushroom 2850 mg potassium (per 100 g dry weight basis)
was recorded as early as 300 BC and their are present. Among the vitamins 8.9 mg thiamine
international cultivation was started as early as (B1), 3.7 mg riboflavin(B2), 26.5 mg ascorbic
600 AD in China. However, commercial acid (C) and 42.5 mg niacin(B3) are also available
production of white button mushroom was on 100 g dry w eight basis [1].
initiated in the hilly regions of the country (17-
18°C) like Chail (Himachal Pradesh) Kashmir Mushrooms are good as nutritious food for all
and Ooty (Tamil Nadu). ages and under all conditions of health. They are
rich in good quality proteins with lysine and
Mushroom cultivation slowly spread to North tryptophan that are normally deficient in cereals.
western plains of India (seasonal crop during The carbohydrates in the mushrooms are at a
winter). In Rajasthan, production of mushroom level of 4.5 to5.0 per cent but are in the form of
started in 1980. Mushrooms are the health food of glycogen, chitin and hemicellulose instead of
the world. Analysis of fresh button mushroom starch. The fat contain is as low as 0.3 % but is
show that they contain 90 to 93 per cent moisture, rich in linoleic acid, an essential fatty acid.
 CULTIVATION OF BUTTON MUSHROOM AND ITS PROCESSING

Cholesterol is absent and in its place ergo-sterol The world’s largest button mushroom growing
is present which gets converted to vitamin D by unit is located in India (Punjab). The present
the human body. Mushrooms are fairly good production of all types of mushroom in India is
source of vitamin C and vitamin B complex, about 1,00,000 tonnes in 2008 [5] and the bulk of
particularly thiamine, riboflavin, niacin, biotin it is the white button mushroom. World’s total
and pantothenic acid. Folic acid and vitamin B12 production of mushroom is about 22 million
which are absent in most vegetables are present tonnes with China contributing the lions share.
in the mushrooms which also supply a range of
valuable minerals especially potassium and iron Mushroom cultivation requires cereal straws for
(Kurade et al. 1980; Rai and Sohi, 1990; [1]). substrate preparation and there is abundant cereal
straw available in India for recycling to edible
Mushrooms have traditionally been used for biomass of highly nutritional and medicinal
medicinal and tonic properties and cosmetic value. India produces nearly 140 million tones of
products. Compounds extracted from button cereals and equal amount of straw is generated by
mushroom have been reported to have anti-fungal the farmers, which can partly be utilized by the
and anti-bacterial properties [2]. The high farmers for mushroom cultivation. Land
proteins, sterols, macro-elements and low calorie requirement is a minimum and any spare room of
content make mushroom ideal for prevention of the house can be converted into a mushroom
cardiovascular diseases [3]. Thus they are an growing room, or a hut built on a piece of land
ideal food ever for patients, old people, pregnant can also be used for the purpose. The raw
ladies and children. Therapeutic properties of materials required for crop raising or generated
mushroom include enhancement of macro phase by the farmers on their own fields
function and host resistance to many bacterial, (paddy/wheat/or any other cereal straw).
viral, fungal and parasitic infections, activation of
non-specific immune stimulation and reduction of The family labour is used for different operations
blood cholesterol and glucose levels [4]. and the only input required from outside is the
seed/spawn of mushrooms. This makes the
farmer self confident in raising the crop with
In the last 10-15 years, large numbers of
great remuneration. A farmer grows one crop or
commercial units have been built by the two in the season and his income subsisted to a
entrepreneurs/farmers throughout the country for greater extent. The raw materials requirement for
export. There are chiefly two types of mushroom raising a crop of mushroom is recyclable cereal
growers in India. These are (i) Environment straw/organic waste/organic byproducts. The
controlled mushroom growers (high cost main byproducts used for substrate preparation
for mushroom farming are:
technology) and (ii) Seasonal mushroom growers
(Low cost technology). Both the technologies are
a. Wheat / paddy straw.
relevant in Indian conditions. Large environment
b. Sugarcane baggage
controlled units grow mushroom mainly for
c. Saw dust
export purpose only while seasonal growers take
d. Cotton seed meal/soybean meal
a few crops of mushrooms in winter months/all
e. Scores of the locally available agro
year round in hills. There are scores of spawn
byproducts and other agro waste materials like
producing laborites supplying mushroom
banana pseudo stem/ corn cobs/ groundnut hull
seed/spawn to mushroom grower in India.
etc.
Mushroom cultivation has now become a
household name in almost all regions in India.

B.K.Mehta, et al. 202

 CULTIVATION OF BUTTON MUSHROOM AND ITS PROCESSING

A. Expenditure (production costs per crop of 20 farm yard manure (FYM), spent mushroom
tonnes compost) substrate and coir industry waste are three main
1. Fixed cost (facilities Rs ingredients used as casing materials after proper
used more than one time) decomposition in button mushroom farming in
(i) Land rent per crop season (land 2000 India.
required-0.5 acres)
(ii) Seasonal growing hut (raw 10,000 Bamboo and synthetic cloth are used for making
bricks/thatched roof/bamboo)
temporary structures (mushroom growing huts),
60×20×10-12 feet (h), 1200 feet @
Rs 25/square foot=Rs 30000 life span which are also available at very cheap rates all
of 3 crop seasons, 1 crop season cost over the country. For seasonal growing no power
(iii) Spraying equipments, hoses, 1,000 is required for crop raising excepting the light.
tubs, buckets, forks, spades, etc. (life Good quality water which is good for human
span 5 seasons =Rs 5000), cost for 1 consumption is good enough for mushroom
season cultivation as well.
2. Variable costs (materials used Say, Rs 82,000
one time only)
(i) Cereal straw – 12 tonnes @ Rs 12,000
B. Returns
1000/tone Returns at 12-15% of compost weight in 8 weeks of cropping at an
(ii) Supplement wheat bran 300 21,600 average price Rs 50.00 kg
kg/tone – 3600 kg @ Rs 6/kg At 12%, 20 tonnes × 120 kg per ton compost, 2,400 kg
(iii) Urea 20 kg / tone – 240 kg @ 1,200
Rs. 1,20,000
Rs 5/kg At 15%, 20 tonnes × 150 kg per ton compost, 3,000 kg
(iv) Cotton seed cake – 60 kg/tone, 7,200
720 kg @ Rs 10/kg Rs. 1,50,000
(v) Gypsum – 35 kg/tone, 420 kg @ 840 Profit at 12 % yield, Rs 1,20,000-Rs 82,000
Rs 2/kg Rs 38,000
(vi) Spawn- 5 kg/tone, of compost 5,000 Profit at 15% yield, Rs 1,50,000-Rs 82,000
100 kg @ Rs 50/kg
(vii) Casing material (decomposed 2,000 Rs. 68,000
FYM), 2 kg/bag of 10 kg compost-4
tonnes @ Rs 250/tone + Farmalin Table 2: Economics of a Plant having 200 tonnes per
treatment cost annum (TPA) production of button mushrooms
(viii) Labour-composting 30 LD, 12,000 (High-cost production technology system)
spawning 10 LD casing 10 LD,
cropping 60LD, Miscellaneous 10
LD=120 LD @ Rs100/LD A. FIXED EXPENDITURE (ASSETS)
(ix) Water costs 1,000 APPROX. COST
(x) Power costs 500
(xi) Pesticides, disinfectants, 1,000 1. Land procurement and its development
chemicals
(xii) Poly-bags for packing 500 (labelling, plantation, fencing, etc) Rs5,00,000.00
(xiii) Poly-bags for cropping 2,000
(xiv) Miscellaneous expenses 2,000 2. Civil works
Total (1+2) 81,840
Table1:Economics of button mushroom (Agaricus
bisporus) cultivation in India under seasonal a)Compost unit: Rs7,00,000.00
growing conditions (Low-cost technology system)
b)Production and processing facility
Besides above, poultry manure is also used as
nitrogen rich supplement for compost making for Rs33,00000.00
button mushroom cultivation. These raw
materials are locally available in all the rural c)Spawn laboratory Rs3,500,00.00
areas of the country at very reasonable rates. The

B.K.Mehta, et al. 203

 CULTIVATION OF BUTTON MUSHROOM AND ITS PROCESSING

d)Office block Rs2,50,000.00 Cost of production per Kg: Rs23.30 (18 %

conversion)
3. Plant and machinery
Cost of production per Kg: Rs21.00 (20 %
a)Compost and casing unit Rs7,00,000.00 conversion)

(compost turner, filling line, boilers, electrical Profit analysis: At 18 % conversion,

system, tube well etc)
total production: 180 tonnes
b)Production unit Rs30,00,000.00
Cost of production Rs 41,94,000.00
(Chilling plant, low pressure boilers, vapour
proof lighting, racks etc) Sale realization @ Rs 40/kg Rs 72, 00,000.00

c)Canning spawn laboratory and other Net profit Rs 30,06,000.00

requirement Rs10,00,000.00
Similarly, at 20% conversion,
(spawn lab. and quality control equipment,
canning line etc) Net profit Rs 38,00,000.00

B. COST OF PRODUCTION Just after harvest, the mushrooms cannot be

Approx. cost stored for more than 24 hours at ambient
temperature (Lal Kaushal and Sharma, 1995).
1. Recurring expenditure Due to presence of more than 90 per cent
moisture content, mushrooms are highly
a) Wages and salary: Rs6,00,000.00
perishable and start deteriorating immediately
b) Expenses on raw materials, energy and fuel after harvest. They develop brown colour on the
surface of the cap due the enzymatic action of
Rs14,00,000.00 phenol oxidase, this results in shorter shelf life.
Loss of texture, development of off flavour and
2. Interest and depreciation discolouration results in poor marketable quality
and restricts trade of fresh mushrooms.
a) On land (15 per cent interest)
In view of their high perishable nature, the fresh
Rs75,000.00 mushrooms have to be processed to extend their
shelf life for off season use. This can be achieved
b) On building (15 % interest and 5 %
depreciation) Rs9,20,000.00 by adopting appropriate post-harvest technology
to process surplus mushrooms into novel value-
c) On machinery (10 % interest and 15 % added products. The value-added products are the
depreciation) Rs11,75,000.00 need of the hour for the mushroom growers not
only to reduce the losses but also to enhance the
Total production at 100 per cent capacity income by value-addition and boost the
utilization: consumption of this important horticultural crop.
The possible value-added products can be
At 18 % conversion: 180 tonnes
developed either by converting freshly harvested
mushrooms into ketch-up, murabba, candy, chips
At 20 % conversion: 200 tonnes

B.K.Mehta, et al. 204

 CULTIVATION OF BUTTON MUSHROOM AND ITS PROCESSING

and pickles or by dehydrating freshly harvesting quality murabba is prepared (Arumuganathan et

mushrooms into dehydrated form and then al., 2005).
making soup powder, biscuit, nuggets ant RTE. Mushroom Candy: A fruit or vegetable
impregnated with sugar, subsequently drained
Mushroom Ketch-up: Freshly harvested button and dried is called a candied fruit or vegetable.
mushrooms are washed in 0.05 per cent KMS The total sugar content of the impregnated fruit
Solution, sliced and cooked in 50 per cent of or vegetable is kept at about 75 per cent to
water for 20 minutes. Mushroom paste is prevent fermentation.
prepared using a mixer grinder with 0.2 per cent
Arrarote, 1.5 per cent acetic acid and other Fresh mushrooms after harvesting are subjected
ingredients and cooked to bring its TSS to 350 to washing and halved into two pieces. Halved
Brix. Then the ketch-up is filled in the sterilized pieces are blanched for 5 minutes in 0.05 per cent
jars. Followings are the ingredients that are used of KMS solution. After draining for half an hour
for preparation of ketch-up are: they are treated with sugar. Sugar treatment is
given at the rate of 1.5 kg sugar per kg of
(i) Salt 10 per cent blanched mushroom. Initially sugar has to be
(ii) Sugar 25 per cent divided into three equal parts. On the 1st day,
(iii) Acetic acid 1.5 per cent blanched mushrooms are covered with one part of
(iv) Sodium benzoate 0.065 per cent sugar and kept it for 24 hours. Next day, the same
(v) Onion 10 per cent mushrooms are covered with 2nd part of sugar and
(vi) Garlic 0.5 per cent again kept for overnight and on the third day
(vii) Ginger 3 per cent mushrooms are removed from the sugar syrup.
(viii) Red chilly powder 1.0 per cent This sugar syrup is boiled with 3rd part of sugar
(ix)Ajinomoto 0.2 per cent and 0.1 per cent of citric acid to bring its
(x) Arrarote 0.2 per cent concentration up to 700 Brix. Blanched
(xi) Cumin 1.0 per cent mushrooms are mixed with this syrup and again
(xii) Black pepper 0.1 per cent the contents are boiled for 5 minutes to bring its
Mushroom Murabba: A murabba is made by concentration up to 720 Brix. After cooling, the
cooking it whole or in the form of pieces in heavy mushrooms are removed from the syrup and
sugar syrup, till it becomes tender and drained for half an hour. The drained mushrooms
transparent. In preparation of 1kg mushroom are placed on the sorting tables to separate only
murabba 1.250kg of sugar is required and defected and unwanted pieces are subjected to
cooking is continued till a concentration of at drying in a cabinet drier at about 600 C for about
least 68 per cent of soluble solid is reached. 10 hours. As soon as they become crispy, all
Freshly button mushrooms are graded, washed, mushrooms are taken out and packed in
pricked and blanched in 0.05 per cent Potassium polypropylene bags. The candy can be stored up
mete bisulphite(KMS) for 10 minutes. It is to 8 months with excellent acceptability and good
treated with 40 per cent of its weight of sugar taste. Joshi et al. (1991) developed a sweet
daily for 3 days. Then, mushrooms are taken out chutney from button mushroom and the storage
from the syrup and 0.1 per cent citric acid and of the product was more than a year.
remaining 40 per cent of sugar are mixed in the
syrup. After making its concentration to 650 Brix, Mushroom chips: The freshly harvested button
mushrooms are added in the syrup and the good mushrooms are washed, sliced and blanched in
2% brine solution. The mushrooms are dipped

B.K.Mehta, et al. 205

 CULTIVATION OF BUTTON MUSHROOM AND ITS PROCESSING

overnight in a solution of 0.1 per cent of citric (ix) Vanilla essence 0.02g
acid +1.5 per cent of NaCl + 0.3 per cent of chilly (x) water 12 to 22%
powder. After draining off the solution, the Above mentioned items are mixed in a mixer for
mushrooms are subjected to drying in cabinet 3 to 5 minutes. Then dough is kept at 30°C in an
dryer at 600C for 8 hours. Then it is fried using oven for 90 minutes. The dough is then spread to
the refined oil and good quality chips are a thickness of 2 to 4 mm over a cleaned platform
prepared. Garam masala and other spices can be and cut into desired shape (circular or triangular
spread over the chips to enhance the taste. After shapes) of 5 cm diameter and backed for 10 to 20
spice mixing, the chips are packed in minutes at 210°C in a laboratory backing oven.
polypropylene packets and sealed after proper
labelling. Mushroom nuggets: Nuggets are generally used
for the preparation of vegetables curry along
Mushroom soup powder: Soups are commonly with suitable vegetable or alone in North India
used as food appetizers. Mushroom powder is and is prepared from dhal powder such as black
produced from dried mushroom slices with the gram powder, soybean powder, urad dhal powder
help of mixer. Then mushroom soup powder is etc. It adds taste as well as nutrients to the meal.
prepared by mixing this mushroom powder with For preparation of mushroom nuggets, mushroom
the following ingredients: powder is mixed with the urad dhal powder and a
paste is prepared by adding water. The
(i) Mushroom powder 16 % ingredients is added to the prepared paste and
(ii) Milk powder 50% round balls of 2 to 4 cm diameter are made out of
(iii) Corn flour 05% the paste. The prepared balls will be spread over
(iv) Refined oil 04% a tray and are sun dried. Thus the mushroom
(v) Salt 10% nuggets are prepared. Following are the
(vi) Suar 10% ingredients that are used for preparation of
(vii) Cumin powder 02% mushroom nuggets:
(viii) Black pepper 02%
(ix) Ajinomoto 02% (i) Urad dhal powder 80%
The above soup powder when mixed with equal (ii) Mushroom powder 10%
quantity of water gives a good quality mushroom (iii) Salt 02%
soup. (iv) Red chilli powder 01%
(v) Sodium bicarbonate 0.01%
Mushroom biscuit: Mushroom biscuit is (vi) water 07%
prepared from mushroom powder by mixing it Ready–to–eat mushroom curry (RTE): It is
with following listed ingredients: generally prepared from freshly harvested
mushrooms. But it can also be prepared from
(i) Maida 100g dried button mushroom slices after its re-
(ii) Fat 45g hydration by adding the following ingredients:
(iii) Sugar 30g (i) Onion 510g
(iv) Milk powder 1.5g (ii) Green chilli 250g
(v) Glucose 1.5g (iii) Garlic 250g
(vi) Backing powder 0.6g (iv) Ginger 200g
(vii) Salt 0.6g (v) Salt 160g
(viii) Ammonium bicarbonate 0.3g (vi) Red chilli powder 150g

B.K.Mehta, et al. 206

 CULTIVATION OF BUTTON MUSHROOM AND ITS PROCESSING

(vii) Curry powder 100g

(viii) Oil 400ml
(ix) Water 1000ml
References:

1. Shrivastava, M. (1998). Studies on mushroom

dehydration (Pleurotus florida). PhD. Thesis
submitted to IIT, KGP, W.B., India
2. Chang, S. T. and J. A. Buswell. 1996. Mushroom
nutriceuticals. World J. Microbiology
Biotech,12:473-476.
3. Poongkodi, G. K. and D, Sakthisekaran. 1995.
Nutrient content of the mushrooms. Madra
sAgricultural Journal, 82(9):555-556.
4. Cheung, P. C. K. 1998. Functional properties of
edible mushrooms. Journal of
Nutrition,128:1512-1516.
5. Sharma, R. K. and Dhar, B. L. 2010. Mushroom
cultivation: A highly remunerative crop for Indian
farmers. Indian Farming (New Direction),
January,2010.

B.K.Mehta, et al. 207

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