Mushroom cultivation

Mushroom cultivation

1. Mushroom Cultivation

2. What Are Mushrooms ?
Themushroomisafruitingbodyofmicroorganisms
calledfungi.
Topropagate,itformsamyceliuminitatesgrowth
stage,generatingsporesinthegillsfordispersal.
Asmushroomslackchlorophyll,theydon’t
photosynthesize(processenergyfromsunlight)like
greenplants.
Mushroomsthemselvesaretasty,populartoeatanda
beneficialsourceofnutrientsforpeople.

3. MuchofAsia’senvironmentissuitablefor
cultivatingmanydifferenttypesof
mushrooms.
Inaddition,thelowcostsassociatedwith
growingmushroomshelpsfarmersgetstarted
andmakerelativelyquickandgoodfinancial
returns,positivelycontributingtothecountry’s
economy.

4. Mushroomsplayasignificantroleinforest
ecology,astheyhelpdecomposedeadplants
andanimals,includingdeadtrees,branches,
leaves,fruits,seedsandanimaldroppingson
theground.

5. STRUCTURE

6. Nutritional Benefits
Mushroomsareverypopularinmanycountries
andoftenconsideredtobeasnutritiousasmeat.
India,Taiwan,Japan,KoreaandThailandhave
thehighestglobalexportratesofmushrooms.
Scientificresearchhasshownthatmushrooms
containmanykindsofcarbohydrates,proteinsand
fat,B-complexvitamins,importantminerals.

7. Types of Mushrooms

8. Continued………

9. Examples of edible mushroom
Agaricus bisporus
Agaricus bitorquis
Lentinus edodes
Tremella fusiformis
Flammulina velutips

10. Key environmental factors to consider for
mushroom cultivation
Temperature
Light
pH Levels
Oxygen

11. RAw material
Animal excreta
Animal manure
Horse manure
Vegetable waste
Forest litters
Straw from wheat/rice
Wheat bran
Saw dust
Cotton waste (from textile industries)
Logs
Paper

13. Continued……..

14. Key steps in
mushroom production
Thekeygenericstepsinmushroomproduction–acycle
thattakesbetweenonetothreemonthsfromstartto
finishdependingonspecies–are:
identifyingandcleaningadedicatedroomor
building
inwhichtemperature,moistureandsanitary
conditionscanbecontrolledtogrowmushroomsin
choosingagrowingmediumandstoringtheraw
ingredientsinacleanplaceundercoverandprotected
fromrain;

15. •pasteurisingorsterilizingthemediumand
bags
•inwhich,ortablesonwhich,mushroomswill
begrown(toexcludeotherfungithatwould
competeforthesamespace–oncetheselected
fungihascolonizedthesubstrateitcanfight
offthecompetition).

16. seeding the beds with spawn(spores from mature
mushrooms grown on sterile media);
maintaining optimaltemperature, moisture, hygiene
and other conditionsfor mycelium growth and
fruiting, which is the most challenging step; adding
water to the substrate to raise the moisture content
since it helps ensure efficient sterilization;
harvesting and eating, or processing, packaging and
selling the mushrooms;
•cleaning the facility and beginning again.

17. cultivation method
1.Garden & field cutivation
1.Cave cultivation
1.Indoor cultivation

18. 1. Garden & field cultivation:
Small ridges made in gardens and fields.
Soil inoculated with spawn is covered with leaf litter to
prevent moisture.
The ridges should be periodically watered mushroom
when appear can be picked.

19. 2. Cave cultivation:
Small tunnels are made in rocky areas and mushroom
farms can be established.
Abandoned mines can be used to develop mushroom
farms.

20. 3.Indoor cultivation:
Mushroom are grow in small rooms of the house.
These rooms may be constructed in such a way that they
will be partly above ground and partly below ground.
In some cases arrangement may be made to maintain
accurate temperature and moisture.
Inside this room mushroom may be cultivated either in
small beds. The room should be properly ventilated but
sunlight should not fall directly on the mushroom-beds.
The room should also have air-conditioning facility.
E.g: techniques for cultivation of white button
mushroom.

21. production of
white-button mushroom
There are 5 stages of mushroom production.
1. Composting
2. Spawning
3. Casting
4. Pinning
5. Croping

22. 1. Composting :
There are 2 methods of composting
(a)Long method : require 21 –28 days
1 meter height heaps are prepared.
Interval of 2-3 days, heap material is mixed with wooden
board.
Gypsum is added in between 14 -18 day.
At last dark brown mixture is produced.
(b)Short method : require 12-15 days
Pasteurization is done by fumigation.
Steaming is done at 52-54°c for 2-4 days & rise to 62 °c for 4
hours.
Rest of process is almost same.

23. Mushroom cultivation Technique

24. 2. Spawning :
In a tray, layer of compost are prepared.
Upon it a layers of spawn is prepared .
News paper is spread over it.
Water is sprinkled to maintain humidity 90-95%.
Temperature maintained 20-25 °C
Mycelial growth takes about 15-20 days.
Stage called “SPAWN RUN “ stage .

25. 3. CasTing:
After 15-20 days paper is removed.
Mycelial growth covered with 2-5 cm casting
material.
CaCO3 maintains PH 4-5.
Temperature is maintain 15-20 °C.
Humidity about 85 –90%

26. 4. Pinning
•Mushroominitialsdevelopafterrhizomorphshaveformedinthecasing.
•Theinitialsareextremelysmallbutcanbeseenasoutgrowthsona
rhizomorph.Onceaninitialquadruplesinsize,thestructureisapin.
•Pinscontinuetoexpandandgrowlargerthroughthebuttonstage,and
ultimatelyabuttonenlargestoamushroom.
•Harvestablemushroomsappear18to21daysaftercasing.
•Pinsdevelopwhenthecarbondioxidecontentofroomairisloweredto
0.08percentorlower,dependingonthecultivar,byintroducingfreshair
intothegrowingroom.
•Outsideairhasacarbondioxidecontentofabout0.04percent.

27. 5. Croping :
Fruiting body will start to appear after
12-16 days & will continue for 3-4 month.
After 2-3 days of 1
st
cropping another fruiting body
will start to appear.

28. application of
mushroom
Used in bio-degradation
Bio-transformation
Medicinal value
Anti HIV, Anti-HBV viruses.
Enzymes
Controlling diabetes & blood pressure
Reducing sugars