Our Theivannai ammal college for women is doing as a service learning programme for Pg students to create awarness among the village people and train them how to cultivate mushroom in their location .

1. PG SERVICE LEARNING ON MUSHROOM CULTIVATION
S U B M I T T E D B Y:
M . M A L I N I D E V I
1 8 P B C H 1 8
I – M . S C B I O C H E M I S T R Y
Under the guidance of
Ms. K. KALAIYARASI, M.Sc., M. Phil,
Ms G. JENEFER SOFIA, M.Sc., M.Phil,
(Assistant professor, Department of Biochemistry).
Theivanai Ammal College for women (Autonomous)

2. CONTENT
S.NO WORKPLAN
1 Mushroom cultivation – Introduction, Types
2 Nutritive values of mushroom
3 Introduction about mushroom cultivation and its importance.
4 Mandatory preparation for cultivation &mushroom seedlings.
5 Follow up visit to observe the mushroom growth.
6 Observing the pest resisting ability in new grown mushrooms.
7 Mushroom harvesting and suggesting recipes
8 Conclusion & Reflection

3. AIM:
To develop the women entrepreneurship by mushroom cultivation.
OBJECTIVES:
 Select the place to grownup the mushroom.
 Give introduction to the beneficieries.
 To make mushroom bed in front of the people.
 After some weeks we cultivate the mushrooms.
 Finally we collected feedback from the beneficieries.

4. MUSHROOM CULTIVATION
INTRODUCTION
• All mushrooms are fungi but not all fungi are mushrooms.
• For those fungi that produce them, the mushroom plays a similar role to a flower or a fruit in plants.
• Some part of each mature mushroom produces microscopic spores that are similar to pollen or
seeds, sometimes numbering in the trillions.
TYPES OF MUSHROOM
There are two types of mushrooms
 Edible mushrooms
 Non edible mushrooms

5. EDIBLE MUSHROOMS
Edible mushrooms are the fleshy and edible fruit bodies of several species of macro fungi .They can appear either
below ground or above ground where they may be picked by hand. Edibility may be defined by criteria that include
absence of poisonous effects on humans and desirable taste and aroma. Edible mushrooms are consumed for their
nutritional value and they are occasionally consumed for their supposed medicinal value.
There are seven types of edible mushroom
 White mushroom
 Morels mushroom
 Portabella mushroom
 Chanterelle mushroom
 Oyster mushroom
 Enoki mushroom
 Shiitake mushroom

6. White
mushroom
Morels
mushroom
Portabella
mushroom
Chanterelle mushroom Enoki mushroomShiitake
mushroom

7. Oyster
These mushrooms get their name from their
appearance and their flavor. They typically are white,
or gray and are found in the wild growing on logs or
trees. Their stems have broad gills and rise into a flat,
mostly uneven top that resembles an oyster. These
mushrooms have a soft texture and delicate flavor that
some people compare with seafood. They are especially
popular when fried.

8. NON EDIBLE MUSHROOM
Mushroom poisoning (also known as mycetism or
mycetismus) refers to harmful effects from ingestion of
toxic substances present in a mushroom. These symptoms
can vary from slight gastrointestinal discomfort to death.
The toxins present are secondary metabolites produced in
specific biochemical pathways in the fungal cells.

10. NUTRITIVE VALUES
Mushrooms are a low-calorie food eaten cooked, raw or as a garnish to a meal. In a 100 g (3.5
ounce) serving, mushrooms are an excellent source (higher than 20% of the daily value, DV) of B
vitamins, such as riboflavin, niacin and pantothenic acid, an excellent source of the essential
minerals, selenium (37% DV) and copper (25% DV), and a good source (10-19% DV) of
phosphorus and potassium. Fat, carbohydrate and calorie content are low, with absence of vitamin
C and sodium.

11. DAY 1
INTRODUCTION ABOUT MUSHROOM
CULTIVATION AND ITS IMPORTANCE
We went to chinthamani village at 9.30 am on
25.11.2018 along with Ms.G.Jenefer Sofia and
Ms.K.Kalaiyarasi faculty incharge. We gave them
introduction and importance of mushroom cultivation to
the people residing there through you tube presentation.
We left chinthamani village at 3.30 pm, after the detailed
class on mushroom cultivation.

12. DAY-2
MANDATORY PREPARATION FOR
CULTIVATION &MUSHROOM
SEEDLINGS
• We went to chinthamani village at 9.30
am on 02.12.18 along with
Ms.K.Kalaiyarasi and Ms.G.Jenefer
Sofia faculty incharge. Along with the
help of people residing there we made a
shed and prepared a bed for mushroom
and cultivated the seeds on it. We left
the village at 3.30pm after maintaining
the shed in proper condition for
mushroom cultivation.

13. DAY 3
FOLLOW UP VISIT TO OBSERVE
THE MUSHROOM GROWTH
• On 09.12.2018 we went to chinthamani along with faculty Incharge
Ms.G.Jenefer Sofia and Ms.K.Kalaiyarasi at 9.30 Am to check the
temperature and condition of shed and bed. Then, we gave them some
instruction for maintaining the mushroom growth in proper condition
like how to maintain the temperature and proper spraying of water
and finally we left from the village at 3.30.

14. DAY 4
OBSERVING THE PEST RESISTING ABILITY IN
NEWGROWN MUSHROOMS
• We went to chinthamani village at 9.30 am on
16.12.2018 along with Ms.K.Kalaiyarasi and
Ms.G.Jenefer sofia faculty incharge. We
made the people to understand the process of
fumigation and together with them we did
fumigation to the mushroom bed to prevent
contamination of the bed. We left the village
at 3.30 pm, after the fumigation process

15. DAY 5
FOLLOW UP VISIT TO OBSERVE THE
MUSHROOM GROWTH
We went to chinthamani village at 9.30 am
on 23.12.2018 along with Ms.G.JeneferSofia
faculty Incharge. We checked the growth of
mushroom in each mushroom bed and
found that almost all the beds had spawn. It
was kept for further growth and we left the
village by 3.30pm.

16. DAY 6
F O L L O W U P V I S I T TO O B S E RV E
T H E M U S H R O O M G R O W T H
We w e n t t o c h i n t h a m a n i v i l l a g e a t
9 . 3 0 a m o n 3 0 . 1 2 . 2 0 1 8 a l o n g w i t h
m s . K . K a l a i y a r a s i a n d m s . G . J e n e f e r
s o f i a f a c u l t y i n c h a r g e . We g a v e t h e m
p ro c e d u re a b o u t h o w t o h a r v e s t a n d
p a c k t h e m u s h ro o m g ro w n i n
m u s h ro o m c u l t i v a t i o n b e d t o t h e
p e o p l e re s i d i n g t h e re . F i n a l l y, w e l e f t
t h e v i l l a g e a t 3 . 3 0 p m .

17. DAY 7
FOLLOW UP VISIT TO OBSERVE THE
MUSHROOM GROWTH
We went to chinthamani village at 9.30 am on
06.01.2019 along with Ms.G.Jenefer Sofia and
Ms.K.Kalaiyarasi faculty incharge. We checked
the growth of mushroom in each mushroom bed
and we left the village by 3.30pm.

18. DAY 8
MUSHROOM HARVESTING AND
SUGGESTING RECIPES
We went to chinthamani village at 9.30
am on 13.01.2019 along with Ms.K.Kalaiyarasi
and Ms.G.Jenefer Sofia faculty Incharge. We
harvested the mushroom which was grown on
the bed and packed it for distribution among the
people. We also thought them some mushroom
recipes like preparation of mushroom soup,
snacks, curry, pickles etc.

19. Mushroom omelet Mushroom gravi
Mushroom pickle
Mushroom egg burji
M U S H R O O M
B A J J I S N A C K S
MUSHROOMRECIPIES

20. C O N C L U S I O N
F I N A L LY, W E C O L L E C T E D T H E F E E D B A C K A N D T H O U G H T O F
AT H I U R T H I R U VAT H I O N M U S H R O O M C U LT I VAT I O N . M O S T O F T H E P E O P L E
G AV E P O S I T I V E F E E D B A C K O N M U S H R O O M R E C I P E S A N D I T S M A R K E T
VA L U E I N T H E S O C I E T Y. S O M E P E O P L E H A D A T H O U G H T O N
C O N TA M I N AT I O N O F M U S H R O O M B E D . T H E P E O P L E O F AT H I U R T H I R U VAT H I
V I L L A G E W E R E V E R Y H A P P Y I N O U R S E R V I C E W H I C H W E S H A R E D W I T H
T H E M A N D L E F T T H E V I L L A G E AT 3 . 3 0 P M .
R E F L E C T I O N
T H E S E R V I C E L E A R N I N G P R O G R A M M E I S A M E A N T O L E A R N A N D
S E R V E T H E S O C I E T Y. T H I S H E L P E D U S T O I N T E R A C T W I T H V I L L A G E
P E O P L E A N D M A K E T H E M I N V O LV E I N C U LT I VAT I N G M U S H R O O M S . T H I S
S E R V I C E PAV E D WAY T O B R I N G O U T T H E A B I L I T Y O F T H E PA R T I C I PA N T S T O
C U LT I VAT E A N D E A R N O N T H E I R O W N .

21. THANK YOU