Marketing of Mushroom.pptx

Marketing of Mushroom

1. M arketing of Mushroom Fresh market and Drying

2. Marketing of mushroom Marketing : the right product, to the right people, at the right price, at the right time and in the right way

3. POST HARVEST PRACTICES OF MUSHROOM Harvesting Grading Pre cooling (1.7 ℃ -7.2 ℃) – fresh, processed (canning , drying, pickling) Packing- polypouches , cartons Transportation Marketing Domestic trade, export

4. Harvesting

5. Post Harvest formation of brown coloration – after maturation quality deterioration and loss of marketability. post harvest (increase the shelf life and marketability) harvested after 3 weeks. Button mushrooms - CAP size is 30-45 mm diameter Oyster mushroom - fruiting body becomes curled under edges and well formed gills.

6. Cleaning of mushroom Removing of unwanted straw Cleaning of mushroom Improve the quality of mushroom

7. Grading of mushroom Important for marketing Graded into A, B and C According to size, colour and shape Good grade mushroom Similar varieties characters Good mature Well shaped Well trimmed Free from open caps/ disease/ spots/insect injury Free from spoilage/ damage by any cause

8. Pre cooling Kept in a plastic bag and stored in cooling unit long distant transport – (speedy refrigerated transport system) cartons containing polythene pouches of mushrooms may be transported by refrigerated trucks. short distance markets , precooled fresh mushrooms are dispatched in wooden boxes with sufficient crushed ice in polypacks . local retailer’s markets mushrooms are packed in polypouches and despatched by cycle, cyclerickshaws , auto-rickshaws etc.

9. Preservation of mushroom Canning - preservation process Mushroom pieces- brine, butter, oil, vinegar. Six basic operation- Cleaning - Blanching – scalding in boiling water/ steam for short time. Clean the surface can filling sterilization cooling labelling

10. Drying Drying at ambient temperature Dehydration Eg . Sun drying, mechanical drying, air drying, micro-wave oven

11. Drying Individual Quick Freezing (I.Q.F.) Vaccum Freeze Drying (VFD) Drying Vaccum Drying Pickling Radiation Preservation

12. Individual quick freezing (IQF) followed in large industrial units. mushrooms are inspected, sliced and graded according to quality. After that, blanched and water cooled mushrooms are subjected to tunnel freezing stage. At this stage, these are cooled in a system having temp – 40 ℃and the core areas of mushroom pieces acquire a temp around – 18 ℃. Subsequently, packed in multi-layer polybags and stored in a cold storage having temp –20 ℃ to –25 ℃.

13. Vacuum freeze drying (V.F.D.) In this process the original shape, quality, colour size, texture, freshness cooling below the freezing point i.e. – 40 ℃ moisture present in mushroom is converted to tiny ice molecules

14. Drying preserving mushrooms at ambient temperatures. dehydration processes Sun drying, mechanical drying, air drying, micro-wave oven drying, etc. Among these the microwave oven drying is the best method. Vacuum drying process is followed in reduced pressure. In this process, the produce is subjected to a vacuum drier in which steam is present at about 1.0 to 1.5 bar. A vacuum pump is used to reduce pressure inside the product. The end product is obtained after completion of vacuum drying process.

15. Pickling of mushroom Mushrooms are fried with spices and allowed to cool and filled in bottles

16. Protect the mushroom during marketing Packed in polythene bag 100 % biodegradable/renewable Waste become raw material

17. Packing

18. Marketing Mushrooms are marketed as fresh, dried and preserved

19. Medicinal values of Mushroom Lectins dietary fiber Lactones Terpenoids Statins phenols, Alkaloids antibioticsmetal chelating agents. mainly β‎-D- glucans Heteroglucans chitinous substances Peptidoglucans proteoglucans (β‎-D- glucans linked to proteins)

20. Antimicrobial compounds from Mushroom ( Lycoperdon perlatum , Clavaria vermiculris , Marasmius oreades and Pleurotus pulmonarius ) phenolic contents - antioxidant nature influenced by ascorbic acid content. therapeutic agents Ganoderma - antibacterial activities against Bacillus sp., Staphylococcus aureus ., Escherichia coli, Klebsiella sp., Pleurotus obstreactus , Lentinus edodes , Agaricus bisporus shown no inhibitory activity until 48 hours of incubation .

21. Preservation methods and value addition for mushrooms VALUE ADDITION ➢ A lot has been done in the medical section form mushrooms e.g in supplements for patients, capsule tablets, tea bags for cancer patients. ➢ In the cosmetic industry ➢ In domestic consumption as soups,tea etc PRESERVATION ➢ FREEZING (2 -4 ֯ C ➢ DRYING - Freeze drying (frozen & vacuumed) - Tunnel drying - Common local driers

22. Anti aging property Polysaccharides extracts : scavengers of free radicals Ergothioneine : eyes, skin and bone marrow Antioxidant activity Ascorbic acid Tocopherols Phenolic compounds Carotenoids , flavones, etc Eg : Reishi , Agaricus blazei , oyster mushrooms, Agaricus bisporus , shiitake, Maitake

23. Antioxidants Vitamin E, Flavones β- carotene and vitamin C Se , Zn, minerals Superoxide dismutase Catalase Glutathione peroxidase

24. Mushroom Research Centers in India ICAR-IIHR, Banglore - oyster white, oyster grey, milky mushroom, elm oysterr , pink oyster, shiitake mushroom,

25. Mushroom food recipes High protein content Ex- kadai mushroom, mushroom biriyani , mushroom manchurian , mushroom masala

26. THANK YOU