Dr. Banarsi Lal
Mushroom are the edible fungi. Scientists have recognized 14,000 species of mushroom out of which about 2000 are edible. Edible fungi were collected from forests in ancient Greek and Roman times and were highly valued by high profile people. Caesar’s mushroom(Amanita caesarea) is one such example which is a popular edible mushroom and was a favourite of early rulers of the Roman Empire. Global mushroom cultivation production was 44.20 million tons in 2021 with the highest contribution of chiitake mushroom(21%),black ear mushroom(21%),button mushroom (11%), flamumulinia(7%),paddy straw mushroom(1%) and other mushroom(13%).India produces about 0.28 million tonnes of mushrooms every year and per capita consumption of mushroom is 90 gm. which is less as compared to other countries such as the USA(1.49 kg) and China(1.16 Kg.).In India , Mushrooms cultivation was firstly started at Solan, Himachal Pradesh in 1961.National Research Centre for Mushrooms(NRCM) was started at Chambaghat, Solan in 1983.Solan city is considered as the epicentre of mushroom cultivation and was declared as the ‘The Mushroom City of India’ in 1997.In India major contribution of button mushroom is 70% followed by Oyster Mushroom(17%),paddy straw mushroom(9%),milky mushroom(Calocybe indica)(3%) and other mushrooms(1 %).Bihar is the leading state in mushroom cultivation in India followed by Odisha,, Maharashtra and Uttar Pradesh. Milky mushroom is grown mostly in tropical states i.e. Southern States while paddy mushroom is grown in Odisha and Chattisgarh. Other mushrooms such as Shiitake, Ganoderma and Hercium have been developed which can be alternatives for the farmers.
Mushrooms are the fleshy-to-tough structures which are the part of the reproductive phase of a certain group of fungi. Mushroom cultivation was started in the 16th century but on a commercial scale it was started in Europe in 17th century and many farms for the mushroom production were established. India with the diverse climate conditions and abundant agricultural wastes has been producing the mushroom from the last four decades. Commercial mushroom cultivation in India has been started and growing mushroom under controlled condition is of recent origin.
Its popularity is increasing day by day and it has become a business which is export-oriented. Today mushroom cultivation has been taken up commercially in states like Uttar Pradesh, Haryana,Rajasthan, etc. (during winter months) while earlier it was confined to Himachal Pradesh, J&K and other hilly areas. Mushroom is an excellent source of proteins, vitamins, carbohydrates, fibres, minerals, folic acid and is a good source of iron for anemic patients and is described as one of the best options to convert agro-wastes into quality proteins. Mushroom can be taken by the diabetic and heart patients as it has low calorific value. Mushrooms are of different types: a) Button Mushroom (Agricus bisporus) b) Dhingri (Pleurortus) c) Milky mushroom (Calocybe indica). Of all the types, button mushroom is the most popular one (85%). Mushroom cultivation can be done at cottage and small-scale levels besides large-scale farming. Mushroom cultivation provides option for income and employment generation specially for the educated youths and women without any major arable resources. China claims to grow 60 types of mushrooms and the reported production of all mushrooms was around 70% of world production.
Mushroom cultivation is considered as one of the most profitable venture. Mushrooms are grown inside the rooms and do not require arable land. Mushrooms can be grown successfully on most of the agricultural waste residues which can turn lignocellulosic residues into value-added products. If we make use of agricultural waste into mushroom production then India can produce about 3 million tonnes of mushroom and about 15 million tonnes of bio-compost. Use of agro-residues for mushroom cultivation will not only help to reduce the environmental pollution but also can generate income and employment opportunities.Four mushrooms viz. Button mushroom, Oyster mushroom, Paddy Straw Mushroom and Milky mushroom are recommended for the year round mushroom cultivation in India.Farmers can start mushroom culture in small rooms with minimum infrastructure.
Mushroom seed is said to be spawn which is white in colour. It should be free from any disease and insect-pests. Before spawning the surface should be washed with 2% formalin. For mixing spawn with compost any of the three procedures can be followed:
(i) Compost is divided into equal layers and spawns spread in each layer. Result is spawning in different layers. (ii) 3 to 5 cms of compost is remixed, spawns spread and covered with compost. (iii) Spawns are mixed with compost and pressed. A bottle of spawns is good enough for 35 kg of compost spread over 0.75 sq.mt. area (about 2 trays).
That is, spawn to compost ratio is 0.5%. Trays are then arranged in tiers in the cropping room and covered with newspapers. 2% formalin is sprinkled over them. Desired room temperature should be around 18 degree C with 95% humidity. Spawned compost is covered with suitable material is said to be casing. It helps to convert vegetative phase into reproductive phase. Besides temperature and humidity mentioned above, proper room ventilation should be ensured.
After casing mushroom bags should be kept moistened. Mushrooms prop up in 30-35 days. These fungal fruit bodies appear in flushes and harvested when buttons are tightly closed. In a cropping cycle of 8-10 weeks an average yield of 10 kg mushroom/sq. metre is feasible. Cropped mushrooms can be packed for marketing.
The main consumers of mushrooms are food restaurant, hotels, clubs and households. Mushrooms are mostly sold through vegetable shops. The growing domestic and export market as also the delicacy and food value provides extensive and good potential for cultivation of mushroom. Marketing is an Individual affair and the marketing channels are very limited. The seasonal growers do not have cooperatives. There is demand for opening the market outlets but this is feasible only when there is ample mushroom production. Mushrooms have perishable nature and this is the reason that the trade of mushrooms is limited.
The canned mushrooms can be kept for a long time and can be transported in a better way. China, India and Indonesia are three most important mushroom exporting countries in the world. Initially there were very few quality strains of mushroom. Presently Krishi Vigyan Kendras (KVKs) of State Agricultural Universities (SAUs) and Horticultural Boards are playing a crucial role in popularizing mushroom cultivation among the farmers. Technical training and assistance can be taken from. (a) Krishi Vigyan Kendras (KVKs) of State Agricultural Universities(SAUs)(b) Rashtrya Anusandhan Evam Prashikshan Kendra, Chambaghat, Solan (H.P.). (c) Regional Research Lab, Jorhat, Assam. (d) Central Food Technology Research Institute, Cheluvamba Mansion, Mysore etc. Raw materials should be procured preferably from local areas. It has been observed that the mushrooms are having good demand in the market. Mushrooms cultivation requires awareness on modern production technology and health benefits, product diversification, better transportation with cold chain facilities, cooperatives, incorporation of mushroom in Indian food habits, introduction of mushrooms in mid-day meal scheme in schools and dissemination of information for scientific mushrooms cultivation through electronic media.
There is ample scope of integrating mushroom farming in existing integrated farming system. There is need of more value addition methods of mushrooms for the mushroom growers and more trade and marketing network is needed for its growers. Mushrooms can promote in recycling of agro-residues. Mushrooms can help in achieving food and nutritional security.
(The writer is Chief Scientist & Head of KVK, Reasi SKUAST-J)
