STEP BY STEP PROCEDURE FOR MUSHROOM FARMING IN INDIA
Mushroom farming is one of the most profitable agri-business that you can start with a low investment and less space. Mushroom farming in India is growing gradually as an alternative source of income for many people. Worldwide, US, China, Italy and Netherlands are the top producers of mushrooms. In India, Uttar Pradesh is the leading producer of mushrooms followed by Tripura and Kerala.
In India, button mushrooms are grown seasonally and in environment controlled cropping houses. White button mushroom requires 20-280 C for vegetative growth (spawn run) and 12-180 C for reproductive growth. Besides that it requires relative humidity of 80-90% and enough ventilation during cropping. Seasonally, it is grown during the winter months in the north-west plains of India and for 8-10 months in a year on the hills. However, with the advent of modern cultivation technology it is now possible to cultivate this mushroom anywhere in India. The growers can take on average 3-4 crops of white button mushrooms in a year depending upon the type and varieties cultivated. Factors affecting the yield of the crop both in terms of quality and quantity are incidence of pests/pathogens and non-availability of pure quality of spawn.
Nutritional Value of Mushrooms
Mushrooms contain more protein than fruits & vegetable and, Mushrooms can also be low in cholesterol.
Apart from their protein content, mushrooms can also be high in certain vitamins like B, C, vitamin D, riboflavin, thiamine nicotinic acid.
Also an excellent source of iron, Potassium, and potassium along with folic acid, a component known for improving the blood and avoidance deficiencies.
Mushroom Cultivation in India
In India, a marginal farmer and small manufacturing units produce Fifty percent of mushroom and the remaining mushroom produce by industrial institutions.
There are two types of mushroom growers in India, seasonal farmers produce in small scale.
While commercial mushroom framer who takes production continue entire year in large scale.
Mostly both develop white button mushroom to your domestic market and export.
The seasonal button mushroom growers are restricted to temperate regions like Himachal Pradesh, Jammu, and Kashmir, hilly areas of Uttar Pradesh, hilly areas in Tamil Nadu and North Eastern areas where farmers take 2-3 plants of button mushrooms at a year
To commercial mushroom farming, required heavy expenditure on the building infrastructure, purchase of machinery and equipment, raw materials, labor, and energy.
It is very important for a mushroom grower to undergo a practically oriented training programme.
Also, our Indian government promoting mushroom cultivation hence they give subsidy under a different scheme like national horticulture board, Ministry of food processing, APEDA
Before making to start mushroom farming decision following Factors have to be Considered to become successful in commercial mushroom production business :
- The mushroom farm should be closer to the house of the farmer for successful Participation and monitoring purpose
- Availability of lots of water in the farm
- Easy accessibility to raw materials at competitive prices in the region
- Simple access to labor at more affordable prices.
- Availability of power at competitive prices, as electricity is a significant input in mushroom cultivation
- The farm should be from industrial pollutants such as chemical fumes,
- There should be provision for sewage disposal
- There should be provision for future growth in the farm.
In this article we will tell you complete method to cultivate paddy straw mushroom, oyster mushroom and button mushroom.
Different Types of Mushrooms
Types of Mushrooms
There is various type of edible mushroom available in the world but in India mostly four type mushroom cultivated.
- White Button Mushroom
- Portobello Mushroom
- Dhingri (Oyster) Mushroom
- Paddy Straw Mushroom
Among all above White Button mushroom has high demand the most popular hence most farmer select this variety for commercially mushroom farming.
Average price for white button mushroom is in between 50-100 rs per kg this depends upon market demand. White Button mushroom is mostly consumed mostly hotels and metro cities.
Varieties / Strains
Ooty 1 and Ooty (BM) 2 (released in 2002) are the two strains of button mushrooms released for commercial mushroom cultivation by the scientists of Horticulture Research Station of the Tamil Nadu Agricultural University at Vijayanagaram, Ooty. The strains which are mostly cultivated in India are S-11, TM-79 and Horst H3.
Button mushroom cultivation process
For the cultivation of button mushroom “Agaricus bisporus” species is chosen because, Regarding production, it comes first place in the world.
In India, the favourable season for mushroom cultivation is October to march.
Cultivation Procedure has five main steps.
- Mushroom Spawn
- preparing of compost
- Spawning of mulch
- Casing
- Cropping and harvest administration
Mushroom Spawn:
mushroom growing process start form Spawn preparation.Spawn is planting material for mushroom cultivation that is it is a seed of mushroom. For the preparation of mushroom spawn required greater technical skill & investment mostly mushroom spawn produce large institute.
Good Qualities mushroom spawn has following qualities
- The spawn should Be rapidly growing in the compost
- Provide early pruning following casing
- high yielding
- It must create the greater grade of mushroom
Preparing of compost
Compost is an artificially prepared growth medium from which mushroom can derive essential nutrients necessary for growth.
There are two primary methods for compost preparation:
- Longer Method
- Short Method
Short Method takes less time to prepare compost than longer method but requires more capital and resources. The compost made by the short method is suitable for high yielding mushroom production.
Longer Method:
This is an outdoor procedure and takes around 28 days in its conclusion with a total of seven turnings.
Materials are required for the longer method is as follows.
| Ingredient | weight |
| Wheat straw | 300 kg |
| Wheat bran | 15 kg |
| calcium ammonium nitrate | 9 kg |
| Urea | 4 kg |
| Muriate of Potash | 3 kg |
| Superphosphate | 3 kg |
| Gypsum | 20 Kg |
Before creating compost, The mixture of wheat straw or paddy straw is placed for 1-2 days (24-48 hours) on the floor and spray water several times in a day with a fixed time interval.
Day 0:
In this stage, the above Ingredient except Gypsum is mixed well and make a 5-feet-wide, 5-foot-high stack. With wooden box help or any other equipment in grow room.
The length of the stack depends on the amount of material, but the height and width should not be more or less than the measurements written above and It kept as it is as for five days.
Water is spray as per the requirement of lower moisture in the outer layers. The temperature of this stack in about two to three days gets around 65-70 ° C, which is a good sign.
First turnaround (6th day)
On the sixth day, start the first turnaround.
Keep in mind that during the turning point, each part of the stack should be thoroughly mixed, and enough air circulates so that humidity to get rid of each piece of compost.
If the moisture content in the compost is reduced, then the water is sprayed as per the requirement. The size and size of the new pile are similar to the first one.
Second turnaround (10th day)
The second turnaround is as similar as the first turnaround
Third turnaround (13th day):
In the third turnaround add Gypsum follow the same procedure as the first turnaround me & mix completely
Fourth turnaround (16th day)
same process as the first turnaround
Fifth turnaround (19th day)
same procedure as the first turnaround
6th Turnaround (22nd Day)
Seventh turnaround (25th day):
Sprinkle Nuwan or Malathion (0.1%). at this turnover
Eighth turnaround(28th day)
check Ammonia and moisture in compost on the twenty-eighth day.
To know the level of moisture, press the compost in the palm and check moister level;
if the fingers become wet on the press, but the water with the compost does not squeeze, in this condition, the humidity level is appropriate in the compost
in this situation, in the compost, 68-70 Percent moisture is present which is suitable for seed production.
To check ammonia, in compost, the compost is smoked, I if there is the smell of ammonia, give the difference of 3 days should provide one or two flip-outs.
When the smell of ammonia is finally finished, and the sweet aroma comes from the compost, then compost is spread on the floor and let it cool down to 25 degree Celsius temperature.
Short Method
Compost prepared by this method gives the high-quality product, and there is very little chance of infections.
| Ingredient | weight |
| Wheat straw | 1000 kg |
| Chicken manure | 600 kg |
| Wheat bran | 60 kg |
| Urea | 15 kg |
| Gypsum | 50 Kg |
This method is complete in two stages:
I- Outdoor composting
Mix Wheat straw with chicken manure and spray water. First turning start on the fourth day and create 45cm high heap.
On the seventh day start second turning whet bran, urea and gypsum are add mix thoroughly and maintain inner temperature of the compost in between 70-75 ° C.
third turning start on the eighth day
on the tenth day, compost is a transferred toward pasteurization tunnel and start second phase indoor composting.
II- Indoor composting
In this stage, pasteurization Process carried out in a closed environment.
Fill Compost in the pasteurization tunnel and the moment the compost at the tunnel has stuffed the doors, and new air damper is appropriately closed, and the blower is placed on for recirculation of air @ 150-250 cubic meter/ 1000 pound compost/ hour.
The stage II indoor composting procedure is complete in 3 phases:
I) Pre-peak heating point:
After about 12-15 hours of mulch filling, the temperature of compost begins climbing, and after 48-50° C is got, it needs to be kept for 36-40 hours together with the venting system. Ordinarily, such temperatures are achieved by self-production of heat from the compost mass with no steam injection
ii) Peak heat PoInt :
Increase the warmth of compost to 57-58° C by self-production of heat from parasitic activity if it’s not obtained. Injecting the live steam at the majority chamber and keep for 8 hours to guarantee effective pasteurization. New air introduced by launching of the fresh air damper into 1/6 or even 1/4 of its capacity and air socket also is exposed to the identical extent.
iii) Post- peak heat point:
Lower the temperature slowly to 48-52 ° C.and keep until no indications of ammonia have been found in compost. This can take 3-4 times in a balanced formula. After the mulch is free of ammonia, complete clean air is brought on by opening the damper to the utmost capacity and cool the compost down to about 250C That’s considered as the favorable temperature for spawning
Spawning
The seeds are a mix of the compost. Before seeding, wash the utensils used in seeding and seeding in 2% formalin solution and wash the hands of the person working in the seedling with soap so that any infection can be avoided.
After this, add seed to 0.5 to 0.75 percent, that is, 100 kg G 500-750 grams of seeds are sufficient for ready compost.
Casing soil
The importance of casing soil would be to keep the moisture content and exchange of pollutants inside the top layer of the compost which assists in the correct development of the mycelium. The pH of this casing soil should be 7.5-7.8 and have to be free of any disease.
maintain temperature and humidity mushroom grow room.
The casing soil is stacked on the cemented ground and can be treated with 4% formalin solution. Through rotation of the ground is completed and it’s covered with polythene sheet for another 3-4 days. Pasteurization of shell soil at 65° C for 6-8 hours is shown to be a lot more successful.
3-4cm thick coating of casing soil has been spread thickly on the compost once the surface was coated with white mycelium of this fungus. Formalin solution (0.5%) is subsequently being sprayed. Appropriate ventilation ought to be organized together with water being sprayed a couple of times every day.
Harvesting of crop
Mushroom Pinhead initiation starts after 10-12 days and mushroom crop harvested in 50-60 days.
Harvest Mushrooms by light twisting without bothering the casing soil and When the harvesting is finished then fill the gap on beds with fresh, sterilized casing material and spray water.
The crop should be harvested before the gills available because this might diminish its quality and market worth.
Mushroom Productivity
Generally from the longer method of composting 14-18 kg mushroom produce & 18 – 20 kg mushroom produced from the short method from 1000 kg compost.
Post-harvest management
Harvested mushrooms softly wash with 5g. KMS solution in ten litter water. After washing remove excess water and pack these mushroom in the polythene bag. the package practices depend upon market & you customer demand
Economic of White Button Mushroom
here you get a basic idea about economic of White Button Mushroom cultivation
| Particular | Details | Amount |
| fixed cost | ||
| Crop Room | size (30 x 17 x 9 ft) 3 tier | 25,000 |
| Spray pump | 1 unit | 1500 |
| Thermo-hygrometer | 1 unit | 500 |
| Bucket | 2 unit | 500 |
| weight Balance | 1 unit | 500 |
| Total | 28000 | |
| variable cost | ||
| Spawn, compost & casing soil |
10 ton Rs. 2000/- per ton | 20000 |
| Pesticides insecticides & formalin | 2000 | |
| Electricity, fuel, water charges | 1500 | |
| Polythene sheet | 2000 sq.ft. | 2000 |
| Miscellaneous | 1500 | |
| Total | 27000 | |
| Return | ||
| Total mushroom production | 1800 kg | |
| Market rate @ Rs. 60 per kg | 108000 | |
| Cost of Cultivation | 27000 | |
| Net Return | 81000 | |
Disclaimer: (The above calculations are indicative only.)
DOWNLOAD THE PROJECT REPORT FOR MUSHROOM FARMING FROM HERE:
mushroom-cultivation-Project Report
Pest & Diseases
The insect pests mostly observed are nematodes, mites and springtails. The crop is suspect to several diseases like Dry Bubble (brown spot), Wet Bubble (White Mould), Cobweb, Green Mould, False truffle (Truffle disease), Olive green mould, Brown plaster mould and Bacterial blotch. Professional help and extension advice will have to sought by the entrepreneur to adopt appropriate and timely control measures against pests & diseases.
Harvesting and Yield
Harvesting is done at button stage and caps measuring 2.5 to 4 cm. across and closed are ideal for the purpose. The first crop appears about three weeks after casing. Mushrooms need to be harvested by light twisting without disturbing the casing soil. Once the harvesting is complete, the gaps in the beds should be filled with fresh sterilized casing material and then watered. About 10-14 kg. fresh mushrooms per 100 kg. fresh compost can be obtained in two months crop. Short method used for preparation of compost under natural conditions gives more yield (15-20 kg. per 100 kg. compost). Post harvest management
Post harvest management
Short Term Storage
Button mushrooms are highly perishable. Harvested mushrooms are cut at the soil line and washed in a solution of 5g. KMS in 10L. of water for removing the soil particles as well as to induce whiteness. After removing excess water these are packed in perforated poly bags each containing around 250-500 g. of mushrooms. They can be stored in polythene bags at 4-50 C for a short period of 3-4 days. The mushrooms are usually packed in unlabelled simple polythene or polypropylene for retail sale. Bulk packaging does not exist. In developed countries, modified atmosphere packaging (MAP) and controlled atmosphere packaging (CAP) are in vogue.
Long Term Storage
White button mushrooms are not usually dried by common procedures used in case of oyster, paddy and shitake mushrooms. Canning is the most popular method of preserving the white button mushrooms and sizeable quantity of canned produce are exported to international markets. Besides that, freeze drying, IQF and pickling are also practiced by some units.
Button mushroom, oyster mushroom & paddy straw mushrooms are the three major types of used for cultivation in India. Paddy straw mushrooms can grow in temperatures ranging from 35 – 40 Degree Celcius. Oyster mushrooms on the other hand are grown in the northern plains while button mushrooms grow during the winter season. All these mushrooms of commercial importance are grown by different methods and techniques. Mushrooms are grown in special beds known as compost beds.
How to Grow Button Mushroom
Making Compost
The first step to grow mushrooms is composting that is done in the open. Compost yard for button mushroom farming is prepared on clean, raised platforms made of concrete. They should be raised so that the excess water does not get collected at the heap. Though the composting is done in the open, they should be covered to protect from rain water. Compost prepared is of 2 types – natural & synthetic compost. The compost is made in trays of dimensions 100 X 50 X 15 cm.
Synthetic Compost for Mushroom Farming
The elements for synthetic compost include wheat straw, bran, urea, calcium ammonium nitrate / ammonium sulphate and gypsum. The straw should be cut to 8 to 20 cm. in length. It is then spread equally to form a thin layer on the composting yard. After this it is soaked thoroughly by sprinkling water. The next step is to blend all other ingredients like urea, bran, gypsum, calcium nitrate with the wet straw & mound them into a pile.
Natural Compost
Here the ingredients required are horse dung, poultry manure, wheat straw and gypsum. Wheat straw must be sliced finely. Horse dung should not be mixed with that of other animals. It must be freshly collected & not exposed to rain. After the ingredients are mixed, they are uniformly spread on the composting yard. Water is sprayed on the surface to wet the straws. It is heaped & turned like that for synthetic manure. Due to fermentation, the temperature of the heap goes up and it gives a smell because of ammonia escaping. This is a sign that the compost has opened. The heap is turned every three days and sprinkled with water.
Filling the Compost in Trays
The prepared compost is dark brown in color. When you fill the compost into trays, it should be neither too wet nor too dry. If the compost is dry then spray a few drops of water. If too damp, then let some water to evaporate. The size of the trays for spreading the compost could be as per your convenience. But, it must be 15 to 18 cm deep. Also make sure that the trays are made of soft wood. The trays must be filled with compost to the edge and levelled on the surface.
Spawning
Spawning is basically the process of sowing the mushroom mycelium into the beds. The spawns can be obtained from certified national laboratories at nominal price. Spawning can be done in 2 ways – by scattering the compost on the bed surface in the tray or else mixing the grain spawn with compost before filling the trays. After spawning cover the trays with old newspapers. The sheet is then sprinkled with little water to maintain moisture & humidity. There must be a head space of at least 1 meter between the top tray and the ceiling.
Casing
Casing soil is made by mixing finely crushed and sieved, rotten cow dung with the garden soil. The pH should be on the alkaline side. Once ready, the casing soil has to be sterilized to kill the pests, nematodes, insects & other molds. Sterilization can be done by treating it with formalin solution or by steaming. After the casing soil is spread on the compost the temperature is maintained at 25⁰C for 72 hours & then lowered to 18⁰C. Remember that casing stage requires a lot of fresh air. Therefore the room must have sufficient ventilation facilities during the casing stage.
Cropping
After 15 to 20 days of casing, the pinheads start becoming noticeable. White colored, small-sized buttons start developing within 5 to 6 days of this stage. Mushrooms are ready for harvesting when the caps are placed tight on the short stem.
Harvesting
During harvesting, the cap should be twisted off gently. For this, you need to hold it gently with the forefingers, press against the soil & then twist off. The base of the stalk in which mycelial threads & soil particles cling should be chopped off.
How to Grow Paddy Straw Mushroom
Paddy straw mushroom is grown in South-east parts of Asia. It is one of the most popular mushrooms owing to its taste. Unlike button mushrooms, they are grown on raised platforms under shadow or in well-ventilated rooms.
Spawning
Paddy straw mushrooms are spawned on chopped, soaked paddy straws. At times they are spawned on cereal grains or millets. When they are spawned on paddy straw, they are known as straw spawn and when spawned on cereal grains, they are called grain spawn.
In India, the mushroom of this variety is grown on paddy straw. Well dried and long straws are tied together in bundles of 8 to 10 cm in diameter. Then they are chopped to uniform length of 70 to 80 cm & soaked in water for 12 to 16 hours. Excess water is then drained off.
Bed Preparation
Since the mushrooms are cultivated on raised platforms, the foundations made of bricks & soil ought to be raised. The size must be a little larger than the bedding and should be strong enough to hold the weight of the bed. A bamboo frame of the size of the foundation is put on top of the foundation. At least 4 bundles from the soaked straw is put on the frame. Another 4 bundles are located but with the loose ends in the opposite direction. These 8 bundles together make up the 1st layer of bedding. Around 12 cm away from the 1st layer, the grain spawn is scattered.
After the last layer is made, cover the whole bed with a transparent plastic sheet. However proper care must be taken to make sure that the sheet is not in contact with the bed.
Mushrooming
Usually, mushrooms begin to grow within 10 to 15 days of spawning. They continue to grow for the next 10 days. Once the volva erupts & the mushroom inside is exposed, the crop is ready for harvesting. These mushrooms being very fragile have a very short shelf life hence they must be consumed fresh.
How to grow Oyster Mushroom
Oyster Mushroom is grown where the climatic conditions are not good for the button mushrooms. It is the simplest to grow & most delicious to eat. Being very low in fat content it is usually suggested for controlling obesity & also to patients suffering from diabetes, and blood pressure.
Oyster mushroom can grow at moderate temperature that ranges from 20 – 300 C and humidity 55-70 percent for a period of 6 – 8 months in a year. It can also be cultivated in summer season by providing the extra humidity needed for its growth. In hilly areas – the best growing season is during March or April to September or October while in the lower regions it is from September or October to March or April.
The process for oyster mushroom cultivation can be divided into following 4 steps:
- Preparation of spawn
- Substrate preparation
- Spawning of substrate
- Crop management
Oyster mushroom can be cultivated on several agro-wastes having cellulose & lignin that helps in more enzyme production of cellulose, which is correlated with more yield. These consist of straw of paddy, wheat / ragi, stalk & leaves of maize, millets and cotton, used citronella leaf, sugarcane bagasse, saw dust, jute and cotton waste, used tea leaf waste, useless waste paper and synthetic compost of button mushrooms etc. It can also be cultivated with the use of industrial wastes such as paper mill sludges, coffee byproducts, tobacco waste, etc.
Compiled & Shared by- Team, LITD (Livestock Institute of Training & Development)
Image-Courtesy-Google
Reference-On Request.
Mushroom Farming
