Mushroom cultivation module report.doc

Progressive Report on Experiential
Learning Programme (ELP)/ Hands on
Training (HOT)
(A PART OF STUDENT READY PROGRAMME)
SUBMITTED TO THE
INTEGRAL UNIVERSITY IN PARTIAL FULFILLMENT OF
THE REQUIREMENTS FOR THE DEGREE OF
BACHELOR OF SCIENCE (Hons.)
In
AGRICULTURE
by
Name of Student: Deependra Gupta
Enrollment No.: 1800102495
VIIIth Semester/IVth Year
to
Name of the Supervisor
Designation
Department of Agriculture
Integral Institute of Agricultural Science and Technology (IIAST)
Integral University
Lucknow-226 026
2021-22

INTEGRAL UNIVERSITY,IIAST. 2
Module I

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Mushroom Cultivation
Mushrooms are primitive organisms known as fungi (macro fungi). They lack
the green matter content (chlorophyll) and grow saprophytically on dead
decomposed matter. They derive their nutrition with the help of the mycelium
that penetrate into the substratum (decaying organic matter, rotting wood or
soil) where conditions are favourable for their growth. When the mycelium has
grown profusely by absorbing sufficient food materials, it develops the spore
bearing reproductive structure or fruiting body, generally referred to as
‘Mushroom’. The basic structure of mushroom consists of an umbrella like cap
or technically called pileus, bearing gills and a stalk or stipe.
To distinguish them from the delicious mushrooms, the poisonous ones were
called toadstools. In fact, the word toadstool is a distortion of the original
German word todestuhl, which means death chair. The poisonous property was
so effective that when a most reliable and sure poison was needed, as when
killing a king, the poisonous mushrooms were relied upon. The Roman
emperor Cladius Caesar was murdered by his Wife in 54 A.D. by mixing a
decoction of mushroom Amanita phalloides with his food.
Mushrooms are primitive organisms known as fungi (macro fungi). They lack
the green matter content (chlorophyll) and grow saprophytically on dead
decomposed matter. They derive their nutrition with the help of the mycelium
that penetrate into the substratum (decaying organic matter, rotting wood or
soil) where conditions are favourable for their growth. When the mycelium has
grown profusely by absorbing sufficient food materials, it develops the spore
bearing reproductive structure or fruiting body, generally referred to as
‘Mushroom’. The basic structure of mushroom consists of an umbrella like cap
or technically called pileus, bearing gills and a stalk or stipe.

Health Benefits of Mushrooms:
Mushroom are rich in protein, carbohydrate etc. protein deficit primarily cereal
based Indian diet. Moisture content in the fruit bodies of mushroom is usually
80-90% with sufficient carbohydrates (26-82%) and low fat content.
Cholesterols is absent in mushrooms, instead contains ergosterol and that acts
as a precursor for vitamin D synthesis. Apart from high crude protein content
(12-35%), they are also rich in dietary fiber (8- 10%) and an excellent
source of vitamins and minerals. In free amino acids content, theronine and
valine are abundantly present. Mushrooms if exposed to UV light before or
after harvest are excellent source of vitamin D and are rich in vitamin B
complex, vitamin C, and vitamin B12. The B vitamins assist in deriving energy
from food by the body and form red blood cells. Besides many of these B
vitamins are essential for a healthy brain.

Edible and Poisonous
Many mushrooms can be non-edible and poisonous while some are edible or
safe. In the hilly regions of North East India, these non-wood forest
resources, the wild edible mushrooms are used by society as food and
medicine. There is no fool proof method to separate the edible ones from the
poisonous mushrooms. The scientific methods that are available cannot be
carried out instantly and are confined to the laboratory only. Some prominent
distinctions between poisonous and non-poisonous mushrooms are enumerated
as follows:
1). A ring or annulus in the middle of the stalk or stipe of the mushroom
and a cup or saucer like structure known as volva at the base of the stipe
are present together generally in poisonous mushrooms. However, in the edible
species, any of these structures or neither of these may be present.
2). The poisonous mushrooms are comparatively soft and the skin of the
pileus (cap) cannot be easily peeled off.
3). Poisonous mushrooms are generally colourful and quite attractive.

4). Milk like exudation oozes out from the damaged fruit bodies in some
poisonous mushroom species. Poisonous mushrooms are generally bitter or
sour in taste and bear unpleasant smell.
Some tests/practices based on traditional knowledge:
 Generally ants, insects and other animals do not feed on poisonous
mushrooms.
 The colour of mushroom soaked water turns blackish when some brinjal
pieces or its flowers are dipped into the water indicates that the mushroom is
poisonous.
 Poisonous mushrooms put into salt solution makes the solution blackish.
 Silver or copper articles would turn blackish when immersed in a dish of
poisonous mushrooms.
 Garlic flakes take a dark colour when added to water along with
poisonous mushrooms.
 Unusual changes in colour of onion and brinjal occur while cooking along
with poisonous mushrooms.

Spawn production
Spawn in a mycelium of mushroom which is a propagating material to initiate
mushroom production The basic steps involved in spawn production are:
1. Pure culture preparation
2. Mother spawn preparation
3. Spawn multiplication/commercial spawn preparation.
1. Pure culture preparation
Pure culture of mushroom species can be obtained either by spore culture or
tissue culture. In tissue culture, a well grown mushroom fruitbody is collected
(usually from the first flush harvest). The fruitbody is longitudinally split open
into two halves. A small bit of tissue from the inside of the junction area of
the pileus/cap and stalk is taken aseptically with forceps and placed over
potato dextrose agar(PDA) or malt extract agar (MEA) media in slants or
petri plates. These are incubated at 25±2°C and after a week’s time the
tissue generates mycelium which cover up the entire media surface and the
cultures become ready. The first generation (T1) pure culture prepared from
mushroom fruitbody tissue is called mother culture.
2. Commercial spawn preparation

Jowar (sorghum) and bajra (pearl millet) are considered best as spawn
substrate, while wheat is the next best cereal. In the region, wheat is not
readily available, costlier than paddy grains and bacterial contamination is
comparatively higher. Maize grain is one of the best substrate to be used for
mother spawn production but is not preferred due to bigger size and less
surface area. There is a negative correlation between the protein content of
grain used for spawn and the yield of mushroom. The protein content of
paddy is 7% and that of wheat is 12%. However, wheat is the best substrate
for button mushroom spawn. Steps for preparation:
 The suitable substrate is prepared by cleaning, washing and cooking for
about thirty minutes. After draining off the excess water, 20g pharmaceutical
grade calcium carbonate (CaCO3) is mixed with per kg of the cooked cereal
grain. The grains are coated with CaCO3 to raise the pH above7; to
accelerate the growth of the spawn.
 The processed substrate is either filled polypropylene bags (15x21cm size)
to hold 200g/bag for mother spawn or planting or commercial spawn. The
open end of the bags are plugged with cotton plugs and covered with butter
paper.
 The filled bags are then sterilized in an autoclave at 121°C (15 lb
pressure/sq. inches) for about 1-1.5 h.
 Mother spawn is the T2 generation prepared by aseptically inoculating the
substrate in saline bottles with the T1 mother culture.
 Spawn is used by the mushroom growers for planting the mushroom beds.
This planting spawn is prepared aseptically by multiplying from the mother
spawn up to the third (T3) or fourth (T4 ) generation on substrate
prepared as mentioned earlier. Sub culturing of the spawn from T4 generation
usually reduces the efficiency and vigour of the spawn which leads to
reduction in mushroom production.
 The mother and planting spawn should be properly labelled with the species
name, generation and date. Spawn of fifteen to twenty days old is the best
for planting.

3. Storage
Spawn can be stored at temperature of 25±2 degree Celsius or at room
temperature up to 30 days, from the date of inoculation. Under refrigerator
conditions, spawn can be stored for another 3 months. However, there will be
some decrease in yield of mushroom with increased storage time above 2
months.
4. Contamination or spoilage
Growth of the mycelia gets restricted in the substrate when bacteria or moulds
over grow the mycelia and the spawn is gets contaminated or get spoilt.
Bacterial contamination in spawn packets is generally found as patches of
slimy fluid on the substrate where the mycelium growth ceases. Spoilage
caused by the moulds Aspergillus sp., Pencilliun sp., Rhizopus stolonifer and
Trichoderma sp., can be seen when the substrate has patches and at times
much of it colonized with different coloured mycelia or spores other than
white. The factors like excess moisture in the grains, bad quality grains,
improper sterilization and high temperature during storage contribute to spoilage
of spawn.
Substrate:
Rice, maize, banana mustard / toria etc. or even sawdust substrate is
suitable for growing this mushroom. However, paddy straw is the best
substrate and easily available. Maize and banana are also extensively
cultivated crops. Maize stalks, leaves or hulled cobs and the pseudo stem of
banana can be used but requires extra labour and production is comparatively
less.
Business plan for low cost of Mushroom cultivation
Cultivation method:
Polybag culture/ polythene bag method and.
Materials required:

1. Paddy straw
2. Trays
3. Spawn (Mushroom seed)
4. Water boiling drum
5. Chaff cutter/dao
6. Sprayer/hand spray
7. Transparent poly bags
8. Jute thread/ Rubber band/rope
9. Simple Pointed Stick
10.Ginger extract (Optional, not used for ELP)
11.Mustard oil.
Methodology:
Procurement of Raw Materials:
Raw materials like straw to be used as substrate are collected or brought at
the rate of ₹60/bundle. Other materials to be used are brought such as
polythene bags both for filling and for selling, rubber bands or ropes or jute
threads.
Removing Diseased Straws and Cutting Straws:
The straws are selected as a whole and diseased or infected straws are
removed from the pile and cut in small pieces. Straw is cut into small pieces
so that the substrate is suitable for culturing and cultivation of mushroom.
Smaller pieces are also preferred for packing.
Boiling Straws:
Straws are boiled for ensuring preferably complete removal of possible
contamination. This is a crucial step to ensure productivity. Straws are boiled
mostly on the day of packing or before and not too prior to packing as they
can be exposed to threats of contamination from diseases and pests.

Spreading and Drying of Boiled Straws:
The boiled straws are directly spread over a net so that excess water is
dripped off the straws. The straws are then laid over to sun dry to a suitable
extend of moisture.
Selection of Spawns:
Within the budget suitable spawn are selected for the particular region. From
the literature it can be concluded that wheat spawn generate better return and
give better mushroom quality compared to rice spawns. Wheat spawns are
also preferred comparatively as there is less contamination observed.
Preparing bags and filling:
Transparent Polythene bags of good quality are tied at the bottom ends to
ensure a suitable bag shape, size and also to prevent water soaking at the
bottom. The bag is filled with a layer of 10 cm straw and made compact to
a height of about 4-5 cm. Spawn of 50 gm. were sprinkled. Likewise with a
total of five layers of straw and four layers of spawn in between, the
polythene bag was filled up. Once the bag is filled up, the open end is tied
with rubber bands.
Labelling and Making Holes:
Once the bag is filled up, the open end is tied with rubber bands. Labelling
is done with the date, spawn type and mushroom species used. Labelling is
important to trace the different stages of growth in different bags each. Holes
are easily made by sharp sticks after packing.
Hanging bags in Mushroom house:
The mushroom bags are hanged in a cool and dark mushroom unit, safe
from rodents and other insects, for spawn run. The bags are hanged in ropes
prepared for three to four layers in a rope each. This takes up less space
ensuring productivity.
Diseases
a. Green mould :

Green coloured velvety growth, completely or in patches are Trichoderma
harzianum that impair mycelial run causing drastic reduction in yield. The
contamination occurs due to improper boiling of the straw (sterilization) or
due to contaminated spawn.
Management:
1). Spray garlic extract before spawning.
2). Check the spawn packet for any fungal contamination before spawning.
3). Discard contaminated spawn and remove contaminated beds away from
mushroom house.
4). Wash mushroom bags properly before re-use.
b. Ink cap:
Coprinus spp. turns bed black to deep blue colour due to excessive spore
production of the weed fungus. It is mainly due to excess moisture in the
straw or decomposed straw used for mushroom bed preparation.
Management:
1). Use good quality and properly dried straw for bed preparation.
2). Avoid decomposed straw or straw exposed to rain.
3). Remove at young stage all the ink caps whenever seen on beds.
c. Browning:
Yellow to light brown colour on the margin of the fruit bodies and the stalk
is due to the presence of bacterium Pseudomonas sp. Accumulation of water
on the fruit bodies during watering of the beds leads to the growth of
bacteria.
Management:
1). Avoid direct watering on the mushrooms.

2). Shake the beds gently after watering to avoid water droplets deposit on
the mushrooms.
Pests
Insects like Sciarid fly, Phorid fly, Staphylinid beetle, Scaphisoma beetles and
Pleasant beetles are common on mushrooms. The adults of Sciarid and Phorid
fly lay eggs on the gills but do not cause damage. The maggots emerging
from eggs eat away the soft tissues of fruit bodies. The adults of the beetles
feed on the fruit bodies and also on the mycelium during mycelia run. The
grubs make irregular holes in the gills and stipes, where they hide. Infestation
by the grubs becomes intense during the months of June to August.
Management:
1). Remove over matured fruit bodies at the earliest, to prevent adults
from laying eggs.
2). Bleaching powder repels the beetles; apply it in the mushroom house and
its premises.
3). Spray neem-based insecticides (Azadirachtin) like Rakshak, Neemazol ,
etc. @ 3ml per litre water thrice. To prevent the entry of flies and beetles,
nylon net is to be fixed on the ventilations and windows of the mushroom
house.
4). Light traps are made with polythene sheet smeared with a sticky material
like mustard oil and placed close to yellow or white coloured bulb. Adult
insects are attracted to white light at temperature above 15℃ and to yellow
light at lower temperature. Smoke daily or at alternate days to get rid of the
insect pests from the mushroom house.
Watering/Irrigation:
The house is kept moist by spraying water. Watering is done as and when
necessary with a sprayer preferably in the morning hours and evening hours.
Watering is a very important step to ensure good harvest and healthy
products.

Harvesting:
Fruit bodies are harvested by holding the stipe between the thumb and
forefingers and twisting it clockwise or cutting it using sterilized blade or
scissor. Flushes of mushroom fruit bodies appear at 15-20 days interval and
the harvest from first three flushes is considered as economic harvest in
commercial cultivation in terms of time and space.
Marketing:
The harvested mushrooms are weighed accordingly and sold off to buyers.
The products were sold at the rate of Rs.200-250 per kg. The demand of
oyster mushroom was higher than expected and demand could not keep up
with supply. In Tripura dried mushroom goes around Rs.800-900 per kg .
Mushroom Production in world during year 2004-18
Mushroom housing unit
MUSHROOM HOUSE/UNIT Mushroom production units in IFS, Kyrdemkulai,
Meghalaya. Points to consider for better productivity:

 Nearer to the residence of grower for easy monitoring and supervision of
the farm.
 Site should be easy to access by vehicle for transportation of critical
inputs (Straws, construction materials,)and farm products.
 Available of good quality of water.
 Availability of raw materials (paddy straw, banana leaves, maize husk
etc).
 Availability of labours in cheaper rate Source of power supply for installing
motor operated chaff cutter, exhaust fan, water pump, light, etc.
 Provision of disposal site to convert of spent mushroom substrate (SMS)
to compost .
 Sufficient areas should be available for storage of raw materials, chopping
of raw materials, boiling and spawning areas and post-harvest handling.

Fig:- Mushroom Unit Visit
Maintenance of Mushroom Unit:
Temperature –
Opening the doors and windows at night will also help keep the temperature
down. The maximum temperature is around 30°C and optimum temperature is
25°C-27°C.
pH-
The optimum pH for mushroom cultivation is 6-7.

Aeration/ventilation –
The mushroom house needs ventilation openings that may also provide light.
Light –
If the stems are long and the caps small, the aeration and light requirements
were not met. In the complete absence of light, oyster mushrooms will form
no cap but stipes. If light intensity is less than 1000 lux, it leads to pale
yellowish in mushroom. And if light intensity is greater than 1000 lux,
mushroom is white in colour .
Water –
Water should not be chlorinated. It should not be store in rusted tank.
Humidity –
Humidity is maintained high (80 - 90%) by spraying water several times
per day.
Irrigation –
Irrigation is done 3 times a day in the morning, in the afternoon and in the
evening. Dextrose is added to the irrigated water in alternate days to increase
the growth of the mycelium for the second and third harvest.
Business Analysis
Year: 2022
Cost of cultivation of Mushroom production Total Investment
1. Spawn:– Rs.6525 (72.5kg) @Rs.90/kg

2. Bavistin: Rs.105(100) gram
3. Lime: Rs.25 (1kg)
4. Bleaching powder: Rs.50 (200 gram)
5. Robe: Rs.90
6. Water sprayer: Rs.60
7. Paddy straw: Rs.300
8. Poly bag 14 inch/16 inch : Rs.540 (3.0 kg) @Rs.180/kg
9. Dau for chopping paddy straw: Rs.500
10.Labour: Rs. 2,500
11.Total cost: Rs.10,645
Income generated from selling of Mushroom and spawn
1. Mushroom: Rs.15,000 (Yield: 60 kg of mushroom sold at Rs.250/kg)
2. Spawn: Rs.12,000 (40kg of spawn sold
3. Total income from both Mushroom and Mushroom spawn: Rs.27,000/
Total Profit:
Profit= Total Selling Price – Total Investment
= Rs.27,000 - Rs.10,645
= Rs.16,355/
Benefit Cost Ratio:
= Total Benefits ÷ Total Costs
= Rs.16,355 ÷Rs.10,645=1.53
Since, BCR > 1.0, the farmer had a positive net present value, hence it is
proof that mushroom cultivation is beneficial and profitable for all kind of
farmers.

Conclusion
Mushroom cultivation is one of the major sources of income generation for all
kinds of farmers. Mushroom cultivation can generate employment for both man
and women as well act as a security for major nutrients of human beings like
proteins and medicinal properties.
The major advantages of mushroom production is that a farmer can start his
mushroom farm cultivation with a less space and also utilizing left over paddy
straw for mushroom production and this used up straw can be again used for
various farm compost manure. One needs zero scientific knowledge for
mushroom cultivation. It is highly profitable as one can gain profit from both
selling of mushroom and spawn particularly in less available areas of
mushroom and spawn especially both in rural and urban areas.
Mushroom production has huge scope in future as this can be used as
additional recipe in laddu preparation, mushroom samosa, mushroom pasta,

mushroom tea, mushroom cookies mushroom noodles, mushroom pickles etc, .
A vegetarian, can get proteins from mushroom.
Module II

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INTRODUCTION
India’s food market is ranked 6th in the world, with 70% of sales and 5th in
production, consumption, and export. India exports 13% of its overall
manufacturing output and 6% of its industrial investment.
Major sectors constituting the food processing industry in India are grains,
sugar, edible oils, beverages, and dairy products. During the last five years
ending 2019-20, Food Processing Industries sector has been growing at an
average annual growth rate of around 11.18%.
India's food ecosystem offers huge opportunities for investments with stimulating
growth in the food retail sector, favorable economic policies, and attractive
fiscal incentives.
Through the Ministry of Food Processing Industries (MoFPI), the Government
of India is taking all necessary steps to boost investments in the food
processing industry in India. The government has sanctioned 41 food parks
funded under the Mega Food Parks Scheme of which 38 have final
approval. In 2014, there were only 2 Mega Food Parks in the country. As of
1 August 2021, there are 22 Mega Food Parks are functioning in the country.
Now the target is to take their number to more than 40.
India records close to 15% rise in export of agricultural and processed food
products in April-October.
 FDI inflows in the food processing sector stood at $ 393.41 million in
2020-21. The total FDI received in the food processing sector since
April 2000 till November 2021 was US$ 10.88 Bn.

 India's food processing market may touch $470 billion by 2025. Tier-II
and Tier-III cities could mirror the trend visible in metropolitan areas, by
consuming more processed food in the coming years.
 India’s consumer spending to grow to $6 trillion by 2030.
 India’s exports of Ready to Eat (RTE), Ready to Cook (RTC) and
Ready to Serve (RTS) was more than $ 2 billion in 2020-21. The
major destination of RTE export as per 2020-21 data are U.S.A,
U.A.E, Nepal, Canada and Sri Lanka.
 The total FDI received in the food processing sector since April 2014 till
December 2021 is $5.15 bn.
 India's sugar exports grow by 291% since 2013-14, Sugar exports
exceed 10 mn tons for the first time. Sugar exports rise by 64.90%
during 2021-22 alone
 India’s non-basmati rice exports witnessed an astounding growth of 109
% from $2925 mn in FY 2013-14 to $6115 mn in FY 2021-22.
100% FDI is permitted under the automatic route in food processing industries
in India.
100% FDI is allowed through the government approval route for trading,
including through e-commerce in respect of food products manufactured or
produced in India.
 During FY11–16, India's exports of processed food and related products
(inclusive of animal products) grew at a CAGR of 11.74 per cent,
reaching US$ 16.2 billion.
 Main export destinations for food products have been the Middle East
and Southeast Asia.
 In FY17* India’s exports stood at US$ 1.3 billion.

 The food processing industry is one of the largest industries in India
and ranks fifth in terms of production, consumption and exports. As per
the latest data available, food processing sector is expected to reach
US$ 258 billion in FY15.
 In FY16* (till December 2015), food processing industry constituted 14
per cent to India’s GDP through manufacturing.

Industry Scenario
India’s food processing sector is one of the largest in the world and its
output is expected to reach $535 bn by 2025-26.
The Food Processing sector in India has a quintessential role in linking Indian
farmers to consumers in the domestic and international markets. The Ministry
of Food Processing Industries (MoFPI) is making all efforts to encourage
investments across the value chain. The food processing industry has a share
of 12.38 per cent (at 3-digit of NIC classification) in the employment
generated in all Registered Factory sector engaging approximately 1.93 Mn
people. Unregistered food processing sector supports employment to 5.1 Mn
workers as per the NSSO 73rd Round report. Major sectors constituting the
food processing industry in India are grains, sugar, edible oils, beverages, and
dairy products.
During the last five years ending 2019-20, Food Processing Industries sector
has been growing at an average annual growth rate of around 11.18%. As
per the Annual Survey of Industries (ASI) 2018-19, food processing was
ranked 1st in total persons engaged in the manufacturing sector.

Under PMKSY, 41 Mega Food Parks, 353 Cold Chain projects, 63 Agro-
Processing Clusters, 292 Food Processing Units, 63 Creation of Backward &
Forward Linkages Projects & 6 Operation Green projects across the country
have been approved.
The key sub-segments of the Food Processing industry in India are Fruits &
Vegetables, Poultry & Meat processing, Fisheries, Food retail, dairy industry,
etc.
Key facts:
 Total Horticulture production in 2020-21 is estimated to a record
334.60 MT, which is an increase of about 14.13 MT(4.4%) over that
achieved in 2019-20.
 India contributes 23 % of global milk production growing at a CAGR of
6.2 % to reach 209.96 million tonnes in 2020-21
 India ranks 3rd in global egg production and produced at least 122.11
billion nos. in 2020-21 with per capita availability of egg at 91 eggs
per annum in 2020-21.
 2nd largest fish producing country in the world accounting for 7.56 per
cent of global production, growing at rate of 10.87 per cent since
2014-15 with a record fish production of 145 lakh tons in FY 2020-21.
 70 LMT of sugar has been exported in sugar season 2020- 21.
Further, contracts of about 30 LMT for export of sugar have already
been signed in the sugar season 2021-22.
 Online grocery retail in India has seen a CAGR of over 50 percent and
projected to grow to USD 10 Bn to 12 Bn by 2025.
 The overall exports of Marine Products in the last Financial Year
(March, 2020-April, 2021) was USD 5.96 Billion. Top 5 export
destinations are: USA, China, Japan, Vietnam & Thailand. Frozen
shrimps constitute the major share in India’s Marine Products exports
items with 74% share in value terms.
 The export of other cereals increased from 102 MT in 2019-20 to 521
MT in 2020-21.
 India ranks 8th in meat production in the world. Meat production in the
country has increased from 6.69 million tonnes in 2014-15 to 8.80
million tonnes in 2020-21 (Provisional).
 The production of rice, wheat and Nutri-cereals has increased at
compound annual growth rates (CAGR) of 2.7, 2.9 and 3.5%
respectively during the last six years i.e. 2015-16 to 2020-21.

 The CAGR for pulses, oilseeds and cotton has been 7.9, 6.1 and 2.8
per cent, respectively during the same period.
 Exports of Cereal preparations & miscellaneous processed items values
at USD 238.04 mn in May 2022 and records positive growth vis-à-vis
May 2021 of 43.94%.
AbOUT VEETA DAY COMPANY
Veeta day
INDIA'S LEADING BRAND OF RICE AND BAKERY PRODUCTS
Veetaday has received a huge positive response from its esteemed customers.
In fact, we take utmost proud that all our products are loved due to its
delicious flavour and fresh taste across Uttar Pradesh, Punjab, Delhi-NCR,
Uttarakhand, Jammu & Kashmir, Haryana and growing across India. Veetaday
group, with own plant capacity of producing 150MT export quality rice, has
launched its new rice variants.
Each rice grain is properly sorted and processed and packaged to give the
consumer a perfect taste and culinary experience. Veetaday, today holds the
largest food processing capacity in northern India. Today, Veetaday Group
owns 6 manufacturing units across the states of Uttar Pradesh, manufacturing
rice, bakery products, namkeens, and other confectionery items.
Veetaday is a home product of Good Morning, which is one popular name
when it comes to the bread and rice manufacturers in Uttar Pradesh and

nearby region. we deal with 1121, 1409,1509 basmati rice. Along with it, we
are the manufacturer of brown rice, Sona Masoori and ponni rice brand
started in the year 2015 and since then it has been serving the people with
fresh products. Veetaday group holds an experience of 35 years in the food
industry both at the manufacturing and trading on a global level.
The training where we completed our training happened in Lucknow, industrial
sector near deva road. The factory only product developed there was rusks
which is of two types Milk Toast and Elaichi Toast.
When Lucknow-based brothers Raghav Agarwal and Arjun Agarwal started
cookie brand 'Veetaday' in 2014, they didn't expect to shut their entire
cookie division in just two years.
After their premium cookies (which were costly to make) did not sell well
enough, closing it down was inevitable.
But the brothers soldiered on. They were not ready to declare the business
a failure, and discovered that in fact, they already had an ace in the hole.
Alongside cookies, Veetaday used to make rusks (milk toasts). They
weren't the focus of the brand, but they were doing so well that Veetaday
pivoted completely to become a rusk brand.
"Over three years, our rusks became popular across Punjab, Haryana,
Delhi-NCR, Jammu and Kashmir, Uttarakhand, Uttar Pradesh, Rajasthan, and
Himachal Pradesh," Raghav says.
Raghav is now expecting his rusk sales solely to rake in Rs 25 crore for the
company this year.
Market share and pricing
The $7.22 billion Indian bakery market Veetaday is operating in is largely
unorganised. 90 percent of rusks, pastries, cakes, and buns in India come
from the unorganised sector, according to research by Niir Project
Consultancy Services.

In this unorganised bakery market, Veetaday is competing with the likes
of Britannia and Parle to bring more of the market under recognised brands.
But Veetaday isn't a mere follower; the brand is leading the rusks segment
in product quality, Raghav maintains.
"The quality and taste of our rusks are the heart of our brand. Like how
Parle is instantly associated with Parle-G biscuits, we are known for rusks,"
Raghav says.
A Veetaday combo package of three packets of rusks retails at an MRP of
Rs 105. To capture the market, Veetaday has been selling the pack at a
discounted price of Rs 80.
"We picked this approach since it is tough delivering bakery products in
small packages at low prices. Our approach, combined with our focus on
quality helped us capture the market," he explains.
Veetaday's retail strategy also sets it apart from the big players in the
market: the brand doesn't sell in big supermarkets.
"We have no tieups with big retail chains like Walmart, Big Bazaar, and others
because we don't believe in selling on a credit basis. Instead, we have a
network of over 50,000 small retailers, such as local shops and bakeries," he
says.
These local bakeries are enticed into stocking Veetaday's rusks as their own
rusks have no guarantee of standardised quality or taste. Raghav claims that
since his rusks are more hygienic and have a longer shelf life (six
months), it makes more sense for a bakery to buy from Veetaday.
"With this approach, we are clocking monthly sales of 18 lakh packets of rusks,"
Raghav explains.
Infrastructure
Veetaday Group today operates and processes its products from units spread
over 25 acres in the 4 major districts of Uttar Pradesh, INDIA. The

manufacturing machines are imported for bakery range or rice range. Veetaday
group has a production of nearly 400 MT of bakery products and 150 MT of
rice daily. Veetaday uses standardized and laboratory approved raw materials
for production. The Veetaday Group has a strong fleet of logistics and
transportation which helps the Veetaday group to reach our consumers across
India. With the cutting-edge technologies and strong management policies, The
Veeta Group serves its consumer across the Globe.
Quality Assurance
Company is a prominent name in the entire industry because of the quality of
the products & offer to the clients. A great care is taken to assure the best
quality of products for which they have established a separate and complete
QC Lab. Their experts carry out the task of quality checking in accordance
with the set industrial standards.
NAME OF OWNERS: - RAGHAV AGARWAL, ARJUN AGARWAL, RAM AUTAR
AGARWAL
Organization structure:

Distributing Channel
Our products

1.milk toast
2.butter kaju
3.butter pista
4.Coffee choco chip
5.desi ajwain
6.desi ghee atta
7.Honey almond
8.jeera masti
9.mexicana cheese and herbs
10.mix dry fruits
11.tender coconut

BASIC PROCESS OF RUSK MAKING
1. Pre- mixing of ingredients as per formulation to form dough of proper
consistency.
2. The dough is then divided and pieces are put into moulds for proofing,
followed by first baking, then cooling, second baking and again cooling.
3. Then the final product is packed tight for supply.
BASIC INGREDIENTS OF RUSK
Rusk is made from flour, eggs, oil or butter, sugar, yeast or baking powder,
and sometimes a small amount of cardamon.
BASIC FORMULATION OF RUSK
• 250 grams or 2 cups all-purpose flour or Maida
• 240 ml or 1 cup water
• 1 1/2 tsp instant dry yeast
• 50 grams or 1/4 cup castor or granulated sugar
• 1/4 cup milk powder
• 2 tbsp oil
• 1/4 tsp salt
STAGES IN RUSK MAKING PROCESS
General Rusk making involves the following basic stages: • Rusk manufacturing
process consists of two stage baking where in the first baking stage is more

like bread manufacturing and 2nd stage baking consists of tunnel ovens for
large volume or rack ovens for smaller volumes
STAGES IN PRODUCTION PROCESS
PROCESS FLOW CHART

PREMIXING
Unit Operations in Mixing
▪ Sieving
▪ Weighing
▪ Filtration
▪ Solutions

▪ Bulk Handling
MIXING
▪ Unit Operations in Mixing
▪ Spiral Mixer
▪ Dough temperature
▪ Mixing time
▪ fermentation
DIVIDING

▪ Unit Operations in dividing
▪ Dough divider
▪ Dough weight
▪ Dough weight consistency
MOULDING
▪ Unit Operations in Moulding
▪ Molder
▪ Pressure board
▪ Dough stick

▪ Uniform shape
PROOFING
▪ Unit Operations in Proofing
▪ Swing tray/Rotary final prover
▪ Humidity
▪ Temperature
▪ Proofing time
FIRST BAKING
▪ Unit Operations in First Baking
▪ Swing tray/rotary oven
▪ Baking time

▪ Baking temperature
COOLING
▪ Unit Operations in Cooling
▪ Natural cooling
▪ Forced cooling
▪ Spiral conveyer
▪ Racks
▪ Trollys
SLICING

▪ Unit Operations in slicing
▪ Slicer
▪ Slice dimensions
▪ Number of slices
SECOND BAKING
▪ Unit Operations in Second baking
▪ Swing tray/rotary oven
▪ Baking time
▪ Baking temperature
▪ Baking speed

FINAL COOLING
▪ Unit Operations in Final Cooling
▪ Natural cooling/Forced cooling
▪ Final cooling time and temperature
▪ Spiral conveyer
▪ Racks
▪ Trollys
FINAL PACKING

▪ Unit Operations Final Packing
▪ Polypacks
▪ Paper bags
▪ Perfect finish
▪ Superior strength
▪ Water resistance
CHARACTERISTICS OF GOOD RUSK
▪ Characteristics of good rusk
▪ To define a good loaf, one must have some knowledge of the desirable
qualities of a particular type of rusk and how these qualities are produced.
▪ The desirable features of a good loaf can be listed under two headings,
external and internal.

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