Why Mushroom Production
Low Cost
Simple Technology
Quick Growing
Delicious with Aroma
Nutritious
Medicinal Value
Utilization of Agricultural Waste
Recycling of Biomass
Eco-friendly
Reducing Land Pressure
Answer to unemployment (Good Profit)
Recycling of the Biomass
Mushroom Production
Composted the
waste material
Straw from the crop
Growing crop using the compost
Nutritive Value of Mushroom
per 100 gm
Nutrients Quantity Nutrients Quantity
water 88.5% Carbohydrates 4.3 gm
Protein 3.1 gm Iron 1.5 mg
Fat 0.8gm Calcium 6.0 mg
Minerals 1.4gm Phosphorus 110 mg
Fiber 0.4 gm Energy 43 K Cal
Different categories of Mushroom
Edible:
Paddy straw Mushroom
Milky Mushroom
Button Mushroom
Oyster Mushroom
Medicinal:
Gynoderma Lucidium
Shitake
Winter Mushroom
Golden Mushroom
Poisonous:
Amanita Mascaries
Devil’s Boletus
Common Earth Ball
Some Species Of Commercially
Grown Mushroom
Name Of the Mushroom Scientific Name
Button Mushroom Agaricus biosporus
Oyster Mushroom Pleurotus sajorcaju,
P. florida
Paddy Straw Mushroom Volvareilla volvaraceae
V. diplasia
Milky Mushroom Calocybe indica
Different Cropping Pattern
Paddy straw Mushroom Summer 25 – 38 C
(Volvarella sp)
Milky Mushroom
(Calocybe indica)
Oyster Mushroom Mild 20 – 30 C
(Plerotus sajorcaju) winter
Black year Mushroom
(Lentinus edode)
Button Mushroom Winter 13 – 22 C
(Agaricus biosporus sp)
Important Aspects of Mushroom
Cultivation
1.Quality seeds
(a) Contamination free spawn
(b) 3 to 4 weeks old spawn
© Mother culture must maintained in every month or
bimonthly
(d) Spawn substrate may be wheat grain or sorghum grain
2. Appropriate climate
(a) Temperature (b) Humidity © Light (d) Oxygen (e) pH (f)
Moisture in the substrate
3. Aseptic Condition in farming
4. Improve Management
Climatic Requirement of Different
Types of Mushroom
Particulars Paddy Straw Oyster Milky
Mushroom Mushroom Mushroom
Temp 25-38 C (Best 30- 20- 30 C 25-38 C
35 C)
Humidity 85% -95% 80% - 85% 85%-95%
Light 1000 lux 200 lux 200 lux
pH 6.5 -7 6.5-7 6.5-7
Moisture 65% 65% 55%
Oxygen Less in mycelial and more in Fruiting stage
Characteristics
Mushroom Advantages Disadvantages
Paddy Straw Quick Growing Less bio efficiency
Mushroom Delicious
Oyster High bio efficiency Less palatable
Mushroom Wide range of substrates
Simple Technology
Milky More self life (4-5 days) Less palatable
Mushroom Wide range of substrate
Simple technology
Materials Requirement for Mushroom
cultivation
Per Button Paddy Oyster Milky
bed/bag Mushroom straw Mushroom Mushroom
Mushroom
Straw/ 10-12 10-12 1-2 kg(dry) 1-2 kg(dry)
compost kg(wet) kg(dry)
Spawn 300gm 350gm 175gm 175gm
(seed)
additives While 250gm 250gm 250gm
composting
different
additives are
Requirement of Mushroom Farm
Mushroom Shed
Soaking Tank & Tubewell with Motor
Chaff Cutter
Sprayer
Thermometer & Hygrometer
Wooden or Iron Racks
Polythene Bag/ Polythene Sheet
Procedure of Cultivation of Oyster
Mushroom
Cut the straw into small pieces up to 2 to 3 inches.
Soak into water for 12 hours.
Sterilize the straw by boiling in hot water having temp of 90 c for one hour.
Drain the excess water under fan.
Remove the spawn from the bottles.
Boil the wheat or maize, and drain the excess water.
(a) tie the one end of the polythene tube (80cmx40cm) to make the bag.
(b) fill up soaked, sterilize straw in the bag layer by layer followed with spawn & boiled
wheat or maize.
© like this 3 to 4 layers are to be made and top end of the bag is to be field up.
Keep the bag in comparatively darken place for 15 days for incubation.
After the spread of myceilium on entire surface of the straw during 15 days, the
poluthene bag wiil be removed on 16th day.
Then 2-3 times of water spraying will be done to moist the mycelial mat.
Harvest on the 4th week, sprout will come out and mushroom will be harvested 3 to 4 days
after sprout development.
Every 7 to 8 days interval, mushroom will be developed and 3 to 4 days after harvest will
be made.
The total harvest will be 100 to 150 % of the amount of the straw used. In other words
about 1kg to 2 kg of mushroom will be available from one bag.
Compost preparation
for button mushroom
INGRADIENTS QUANTITY(KG) INGRADIENTS QUANTITY(KG)
Wheart Straw/ 300 Di ammonium 3
Paddy Straw(4- 400 Phosphate
5cm)
Calcium 9 Wheat Choker 25
Ammonium
Nitrate
Murate of Potash 3 Gypsum 30
Single super 3 Jaggery 5
Phosphate
Urea 3
Compost Preparation
First Mixing (6 th day)
Second (10th day)
Third (13th day)
Fourth (16 th days)
Fifth ( 19th days)
Sixth (22nd Day)
Seventh (25th Day
Eighth (28th Days)
Milky Mushroom
Ingradients
Water 60 lit
Wheat/paddy Straw 12 Kg
Bavestein 3 gm
Formalin 120 ml
Spawn 4-5 %
Neuwan 10 ml
Polythene Bag 60x80 cm
Different Sterilization Methods
Chemical Control
Hot water treatment
Steaming
Addition of organic leaves
Per Bag….
Production cost – Rs.30/-
Production – 1.5 Kg
Market Value – (100 – 150) Rs.
Precautions
Airy Room.
Indirect Sunlight.
Away from the reach of rats.
Diseased bag should be disposed quickly.
Working hands, place and equipments
should be very cleaned.
Value Added Products of Mushroom
Dry Mushroom
Pickle Making
Sauce preparation
Soup powder
Papad making
Jam & Jelly
Mushroom Curry Powder
