Mushroom culturing Submitted By Allah Dad Khan

2. INTRODUCTION
MUSHROOM IS A MACROFUNGUS WITH A DISTINCTIVE FRUITING
BODY , LARGE ENOUGH TO BE SEEN WITH NAKED EYE AND TO BE
PICKED BY HAND.
Since 2013, world can approximate count over 7 billion souls. Almost half of
them are poor, hungry, sick or at war. They fight for the basic necessities of life,
while in the same village we can smell burning agricultural waste/by-products.
Only using 25% of the yearly burned cereal straws could result in a mushroom
yield of 317 million metric tons (317 billion kg) of fresh mushrooms per year,
(Chang & Miles, 1989).
But at this moment, the yearly world mushroom production total is only 12 billion
kg while it is cultivated in more than 100 countries of the world (Suman and
Sharma, 2007).

3. There are at least 12,000 species of fungi that can be considered as
mushrooms with at least
2,000 species showing various degrees of edibility (Chang, 1999).
Furthermore,
over 200 species of mushroom have been collected from the wild and
utilized for various traditional medical purposes.
To date, about 35 mushroom species have been cultivated
commercially and of these,
about 20 are cultivated on an industrial scale.
In Pakistan oyster and button mushroom is produced commercially
besides that ganoderma (medicinal) is produced on very small scale.
COMMERCIAL GROWING OF MUSHROOMS

4. Nutritional Value
Mushrooms, Nature’s Hidden Treasure “A House of
Vitamins and Minerals”
The edible mushrooms are good source of protein, vitamins and minerals
(Khan et al., 1981).
Proteins: Protein content of edible mushroom is about twice that of
asparagus, cabbage and 4 times as oranges and 12 times as apples.
On dry weight basis mushrooms contain 25-40% proteins as compared to
7.3% in rice, 13.2% in wheat, 39.1% in soybean and 25.2% in milk.
Carbohydrates: Mushrooms contain 3-7% carbohydrates.
Dietary fiber: Mushrooms contain 9-15% dietary fiber.

5. Vitamins: Mushrooms are very good source of vitamins including
Thiamine(vitamin B), Riboflavin(vitamin B-2), Niacin (vitamin B-3),
Biotin(vitamin H), Vitamin D and Ascorbic Acid( vitamin C).
Minerals: Mushrooms are excellent source of minerals and trace elements.
Potassium: One medium Mushroom contains more potassium than a
banana.
Calcium: Mushrooms contains 0.002-0.04% of calcium.
Iron: Mushrooms contains 2-4% of iron.
Zinc: Reliable amount of zinc.
Magnessium: Reliable amount of magnessium.
Nutritional Value OF MUSHROOMS

6. 100 grams Oyster Mushroom contains 100 grams Button
Mushroom contains
Water: 92g 92% water: 90g 90%
Calories: 22 Calories 43
Fat: 0mg 0% Fat: 0mg 0%
Cholesterol: 0mg 0% Cholesterol: 0mg 0%
Carbohydrates: 3.28g 1.08% Carbohydrates: 6g 2%
Potassium: 318mg Potassium: 420 mg
Proteins: 3.09 g 33% Proteins: 4.00 g 40%
Vitamins A: 1% Vitamin A: 1%
Vitamin C: 1.92% Vitamin C: 2%
Iron: 6.72% Iron: 7%

7. MDICINAL VALUES
For hundred of years mushrooms are used in traditional medicines of
China, Japan, and Russia etc against chronic diseases like cancer.
Some recently identified substances(Beta Glucans) from mushrooms posses
promising effects such as
Anti cancer Anti Viral
Anti Bacerial Anti Oxidant
Immune Modulating Anti Parasitic
Cardio Vascular Anti Diabetic
Anti Hypercholesterolemic Hepatoprotective

8. Ganoderma Lucidum

11. PRODUCTION TECHNOLOGY
 Production Technology differ with variety of
mushroom, generally following steps are
involved in mushroom production
1) Spawn(mushroom seed) preparation
2) Compost(organic matter on which mushroom
grow) preparation.
3) Pasteurization/sterilization(killing off type
germs from compost).
4) Spawning and spawn running.
5) Casing and care of crop.
6) Harvesting and maintenance
7) Packaging, transportation and marketing.

12. Organic Matter on which mushroom grow

13. • Oyster Mushroom
grow best on cotton waste but can be grown on any organic
waste like wheat straw, banana leaves rice straw etc.

14. STARLIZATION PROCESS
.
In order to destroy the vegetative form of competing
microorganisms, the substrate is subjected to sterilization or
pasteurization.

15. SPAWNING AND SPAWN RUNING
For spawn running temperature should be 25 c’ and dark room for 20 to 25 days

16. MUSHROOM CROPPING
Oyster mushroom cropping need temperature of below 18 c’ and humidity should
be more than 80 % proper oxygen also necessary this stage.

17. MARKETING
It can be sold at super stores,
fast food and chines restaurants.
It is used in many dishes like
pizza, soups and burgers etc.

18. PROFIT MARGING
• Oyster mushrooms yields 25-200% of dry compost waste.
• While in case of button mushroom 23.01% yield was obtained on
wheat straw
• In case of oyster mushroom:
Expenditures Profit
Initial cost(first time)=3000 Rs Yield(60% of compost) =600kg
1 ton cotton waste= 3500 Rs Price(200-350 Rs/kg) =300x600
CaCO3 (lime) =100 Rs =1,80,000/ Rs
Spawn = 4000 Rs A single 10 by 10 room can hold
Others = 15000 Rs 2,000 bags each of them is 1 kg
Total =25,600 Rs with special amendments(racks).

19. In case of Button Mushroom
Expenditures Profit
1 ton wheat straw = 6250 Rs. Yield(15% of compost)= 180 kg
480kg poultry manure= 600 Rs. Price(600-1200 Rs/kg)=180x800
60 kg gypsum= 500 Rs. =1,44,000Rs
5 kg urea= 250 Rs.
Spawn(seed)=12000 Rs.
Others=3000 Rs.
Total= 22600 Rs. Profit/cost= 1,44,000/22,600

20. SMS (Spent Mushroom Substrate)
After mushroom crops are harvested, millions of tonnes of
“spent” (used) mushroom substrate become available for other
uses. Many beneficial uses for spent mushroom substrate are
currently being implemented internationally. Spent substrate uses
are as follows:
In horticulture as a component of potting soil mixes;
in agriculture or landscape trades to enrich soil;
as a casing material in the cultivation of subsequent mushroom
crops, in wetlands for remediation of contaminated water,
in stabilizing severely disturbed soils,
in the bio-remediation of contaminated soils
( Rinker,2002 ).

21. MUSHROOM COOKING RECIPIES

22. MUSHROOM COOKING RECIPIES

23. MUSHROOM RECIPIES

24. NATIONAL MUSHOOM FESTIVAL PAKISTAN
Aims and Objectives:
(1) To educate the consumer
of mushroom and to promote
the awareness about
mushroom’s health benefits.
(2)Enlist all problems face by
mushroom growing industry
and struggle for solutions &
go for value additions of mushrooms.
(3)Become a bridge between mushroom eater
lovers and mushroom growers.

26. NATIONAL MUSHROOMS FESTIVAL ARRANGE TRAINING CLASS

27. MUSHROOM HOUSE

28. MEDIA COVERAGE

29. PEOPLES FED BACK

30. KIDS PARTICIPATIONS

31. Cook your own and taste delicious
Mushrooms

32. Taste some Delicious Dishes of
Mushrooms cooking by own

33. Pakistan’s First Mushroom Hunting club and perform “Mushroom Hunting Tour”

34. Training Class about wild mushrooms hunting and Identification of
Edible and Non Edible Mushrooms

35. MUSHROOM HUNTERS

36. CONCLUSION :
Mushroom is an economically profitable
and promising agricultural enterprise,
so “DON’T BE IN THE DARK
ABOUT THE POWER OF
MUSHROOMS”.

37. THANK YOU!!