Participating in an Experimental Learning Programme in Mushroom Cultivation can be highly beneficial for an agriculture graduate. Mushroom cultivation is a specialized field within agriculture that offers several advantages, including relatively low startup costs, fast growth cycles, and high market demand. Here's how such a program can help: 1. Hands-on Experience: These programs typically provide hands-on training and practical experience in mushroom cultivation. Graduates can gain valuable skills by actually working with the equipment, substrates, and mushroom species commonly used in the industry. 2. Technical Knowledge: Participants can learn the technical aspects of mushroom cultivation, such as substrate preparation, spawn production, sterilization techniques, inoculation methods, and environmental control (e.g., temperature, humidity, and lighting). 3. Varieties of Mushrooms: Mushroom cultivation encompasses various mushroom species, each with its own requirements. Graduates can learn about different varieties like oyster mushrooms, shiitake, and button mushrooms, expanding their knowledge and marketability. 4. Business Skills: Besides cultivation techniques, participants often receive training on the business side of mushroom farming. This includes marketing, sales, budgeting, and business planning. This knowledge can be valuable for graduates looking to start their own mushroom cultivation business. 5. Problem-Solving Skills: Mushroom cultivation can be challenging, with various issues like contamination, pests, and environmental fluctuations. Graduates can develop problem-solving skills by tackling these challenges during the program. 6. Networking Opportunities: Joining an experimental learning program can provide opportunities to network with industry professionals, fellow participants, and instructors. This network can be instrumental in finding job opportunities or business partnerships in the future. 7. Research and Innovation: Graduates may also have the chance to engage in research or innovative projects during the program. This can help them stay updated with the latest developments in mushroom cultivation. 8. Certifications: Some programs offer certifications upon completion, which can enhance a graduate's resume and credibility in the industry. 9. Sustainable Agriculture: Mushroom cultivation is often considered an eco-friendly form of agriculture, as it can be done with minimal water and space requirements. Graduates can contribute to sustainable agriculture practices by mastering mushroom cultivation techniques. 10. Diversification: For agriculture graduates who may have a background in traditional crop farming, learning mushroom cultivation can be a way to diversify their skill set and income streams. Overall, an Experimental Learning Programme in Mushroom Cultivation can equip agriculture graduates with practical skills, technical knowledge, and entrepreneurial insights that can enhance their career prospects i

1. A PROJECT ON
EXPERIENTIAL LEARNING PROGRAMME (ELP) ON
MUSHROOM CULTIVATION IN
KRISHOK-BANDHU MUSHROOM FARM,CHHATNA,BANKURA
SUBMITTED BY-
GROUP-2(ELP-453)
8TH SEMESTER,
SUBMITTED TO-
DR. MRINMAY MONDAL
ASSISTANT PROFESSOR, DEPARTMENT OF PLANT PATHOLOGY,
COLLEGE OF AGRICULTURE,SUSUNIA,CHHATNA,BANKURA

2. MEMBERS IN GROUP-2(ELP-453),8TH SEMESTER
ROLL NO. NAME
SUS-17 POULAMI BHOWAL
SUS-18 PRADIPTA BISWAS
SUS-19 PRIYANKA PAL
SUS-21 SAMPA SAHA
SUS-28 SUSHOVAN MAJHI
SUS-29 SUTAPA ROY
SUS-30 TANMAY MODAK
SUS-31 SOUMAN KUNDU

3. OVERVIEW OF THE PROJECT
OBJECTIVES
ABOUT MUSHROOM
DIFFERENT TYPES OF MUSHROOM
ABOUT OYSTER MUSHROOM
DIFFERENT TYPES OF OYSTER
MUSHROOM
PRODUCTION TECHNOLOGIES OF
OYSTER MUSHROOM IN A FARM
RISK FACTORS OF THE FARM
PRODUCTION ECONOMICS
CONCLUSION
EXPERIENCED WE GAINED

4. OBJECTIVES OF THE PROJECT IN OUR ELP
To develop our skill on any agri-entrepreneurship development.
To get hand-to-hand knowledges about the challenges and obstruction
faced by a learner when appeared in practical works.
To gain knowledge about different production tecnologies and their suitablity
to different situations.
To present a small scale viable bankable model production unit using modern
technology.
To discover new avenues of income generation with very low investment.
To strengthen small economic structures in rural grass-root level.
To train ourselves with practical knowledge and skills in such way that we will
become “Job givers rather than job seekers.”

5. SCOPE OF THE PROJECT
1.It will develop new income source to the farmers.
2. It will strengthen the rural economics.
3.Family or self consumption of mushroom will mitigate the nutritional
deficiencies of the poor families to some extent.
4.Landless labors can find their fixed income source throughout the year
by working in a mushroom farm or developing small budget such mushroom
production unit.
5.It will encourage rural house wives in generating their income by investing
less time and less money than traditional cultivation.
6.It will increase the attention of mushroom as an important nutrient source
in our diet as well as to the vegetable market personnels.
7.It can be treated as alternate source of income.

6. INTRODUCTION
Mushrooms have been consumed since earliest history; ancient Greeks believed
that mushrooms provided strength for warriors in battle, and the Romans perceived
them as the “Food of the Gods.” For centuries, the Chinese culture has treasured
mushrooms as a health food, an “elixir of life.”
 Nowadays, mushrooms are popular valuable foods because they are low in
calories, carbohydrates, fat, and sodium: also, they are cholesterol-free.
Besides, mushrooms provide important nutrients, including selenium, potassium,
riboflavin, niacin, vitamin D, proteins, and fiber.
 All together with a long history as food source, mushrooms are important for their
healing capacities and properties in traditional medicine. It has reported beneficial
effects for health and treatment of some diseases.
 Mushroom cultivation ,was started in the early 17th century by French
horticulturists, and became a thriving industry only by 1850 in Paris.

7. WHAT IS MUSHROOM ?
A mushroom or toadstool is the fleshy,spore bearing fruiting body of a
fungus ,typically produced on ground,wood or any other decaing
matters from which they satishfy their Saprophytic mode of
nutrition.They mostly belongs to Ascomycota and Basidiomycota fungal
phylums.
DIFFERENT PARTS OF A TYPICAL MUSHROOM
Stalk or stipe
Volva
Annulus
Gill
Pileus
Secondary mycelium

8. DIFFERENT TYPES OF MUSHROOM BASED ON EDIBILITY
Agaricus spp. Pleorotus spp. Volveriella spp.
EDIBLE MUSHROOM :
INEDIBLE FUNGUS/ POISONOUS FUNGUS
Boletus spp. Amanita phalloides Amanita muscaria

9. MUSHROOM CULTIVATED COMMERCIALLY IN INDIA
 White button mushroom (Agaricus bisporus)
 Oyster or Dhingri mushroom (Pleurotus
spp.)
Paddy straw mushroom (Volvariella
volvacea)
White milky mushroom (Calocybe indica)

10. CULTIVATION OF OYSTER MUSHROOM
 Oyster mushroom (Pleurotus sp.) belonging to
Class Basidiomycetes and Family Agaricaceae is
popularly known as ‘Dhingri’ in India.
 It grows naturally in the temperate and tropical
forests on dead and decaying wooden logs or
sometimes on dying trunks of deciduous or coniferous
woods. It may also grow on decaying organic matter.
The fruit bodies of this mushroom are distinctly
shell or spatula shaped with different shades of
white, cream, grey, yellow, pink or light brown
depending upon the species.
It is one of the most suitable fungal organisms for
producing protein rich food from various agro-
wastes or forest wastes without composting.

11. ORIGIN OF OYESTER MUSHROOM
ORIGIN-Cultivation initiated on experimental basis in Germany by Flack
during the year 1917 on tree stumps and wood logs. Growing technology
was perfected in USA by Block, Tsao and Hau. Cultivation of different varieties
of oyster mushroom was initiated in India in the early sixties.

12. BOTANICAL DESCRIPTION OF OYSTER MUSHROOM
The oyster mushrooms have three distinct
parts-
• a fleshy shell or spatula shaped cap (pileus)
• a short or long lateral or central stalk
called stipe
• long ridges and furrows underneath the
pileus called gills or lamellae. The gills
stretch from the edge of the cap down to the
stalk and bear the spores.
•The spores are smooth, cylindrical and
germinate very easily on any kind of
mycological media within 48-96 hrs.
• The mycelium of many Pleurotus species
are pure white in colour.

13. DIFFERENT TYPES OF OYESTER MUSHROOM
Pleurotus sajor-caju
Pleurotus florida
Pleurotus sapidus
Pleurotus ostreatus
Pleurotus citrinopileatus
Pleurotus flabellatus

14. WHY OYSTER MUSHROOM ?
1. Wide range of substrate suitablity.
1. Availablity of maximum number of commercially cultivated species.
2. No requirement of controlled environmental conditions.
3. Suitablity to wide temperature range,RH and CO2tolerance.
4. Year round cultivation possiblity.
5. Low cost production.
6. Suitability to small scale and grass-root level production .
7. Easy post harvest management.
8. Comparatively longer self-life.
9. High nutritive and medicinal values.
10. Increasing market demand as veg-source of high protein .

15. SOME NUTRITIONAL VALUES OF OYSTER MUSHROOM
Oyster mushrooms contain 8% each of your daily recommended amount of
important nutrients like -Riboflavin,Potassium,Vitamin B6,B Vitamins,Folic
acid (folate),Magnesium,Vitamin C,Pantothenic acid,Amino acids.

16. SOME MEDICINAL VALUES OF OYSTER MUSHROOM
 Immune system support.
Low calorie food.
Lowering high blood pressure.
Regulating colesterol level.
Building strong bones .
Anti-inflamatory properties.
Anti-carcinogenic properties.
Protecting heart.
Defending neurological disorders.

17. BY-PRODUCTS OBTAINED FROM OYSTER MUSHROOM
 Dried mushroom
Mushroom pickle
Mushroom papad
Mushroom soup powder
Mushroom powder
Biscuits
It is also used in making several food
items like- curry,pakoda
jam,cake,sauce,macroni,
dhokla etc.

18. FARM NAME- KRISHOK-BANDHU MUSHROOM FARM
PROPRIETOR- Pradipta Biswas
LOCATION- Chhatna, Bankura
TECHNICALLY SUPPORTED BY- College of
Agriculture,BCKV,Chhatna,Susunia,Bankura
PROJECT PROPOSAL ON ESTABLISHING AN
OYESTER MUSHROOM PRODUCTION UNIT

19. PRODUCTION TECNOLOGY OF OYSTER MUSHROOM
Cultivated types of Oyster mushroom- Mainly
white oyster mushroom.
Propagating materials-
Oyster mushrooms are grown from mycelium
(threadlike filaments that become interwoven)
propagated on a base of steam-sterilized cereal
grain (usually rye or millet).
This cereal grain/mycelium mixture is called spawn
and is used to seed mushroom substrate.
Spawn materials are provided by local whole
sellers at the cost of 15/- per 100 g.
Required climatic condition-Oyster mushroom can
grow at moderate temperature ranging from 20 to 30
degree C and humidity 55-70% for a period of 6 to 8
months in a year. It can be cultivated during summer
months.
COMPONENTS and CONDITIONS REQUIRED

20. Growing seasons-
 The best growing season is from March –
April to September-October.
Generally ,at least 3-4 cuts can be
successfully taken from this 2 months growth
period of each batch.
It takes about 30-45 days to get the desired
harvest from spwaned bags.
 Polythene bags, bamboo poles, coco-rope
for roping of bags.
Big containers for substrate preparation.
Water source- Pump
watering equipments- water tank, sprayers, hand
sprayers.
 Other instruments-
 Weighing balance
 Thermometer
knife

21. ORGANISATION OF THE PRODUCTION UNIT
STRUCTURAL COMPONENTS:
LAND – 500 sq.ft
SEVERAL UNITS/ ROOMS-
1.Office room
2.Straw storage shade &
store room
3.Substrate preparation unit
4.Incubation unit
5.Growing unit
6.Post-harvest storage unit
 MACHINERIES- water pump
sprayers, Refrigerator,chaff cutter
etc.
MAN POWER- three daily labours
WATER RESOURCE

22. MACHINERIES USED
CHAFF-CUTTER
SPRAYER
THERMOMETER
WEIGHING BALANCE
REFRIGERATOR
WATER PUMP & TANK

23. DIFFERENT STEPS IN THE PROCESS OF PRODUCTION
1.PROCUREMENT OF SPAWN
2.PREPARATION OF SUBSTRATE/STERILIZATION OF SUBSTRATE
Generally paddy straw is used as substrate.for preparing substrate following
actions are taken-
Chopping of straw in 1-2 inchs.
Treating the chopped straw with lime water and Formalin for 24 hours.
Removing extra water from moist straw and mixing with the mixture of
lime powder and fungicides like Mancozeb or Carbendazim etc.
Spawn is procured from local spawn production unit@ of 15/- per 100 gm.Then
they are kept in refrigerator for future use.

24. 3.BAGGING OF SUBSTRATE- Generally bags of 4 kg substrate are prepared.
4.INOCULATION/ SPAWNING
Spawns are spread by hands around the perifery of the polythene bag layer by layer
followed by perforating the bag with a sterilized needle at suitable places and plugging
them with cotton.For 1 bag 400g spawn are required.
5.INCUBATION- Spawned bags are allowed to incubate by hanging them with ropes in
Growing room.Frequent watering is needed to avoid drying of the substrate.

25. SPAWN

26. STEPS IN A NUTSHELL

27. 6.OPERATIONS DURING GROWTH PERIOD
1.Frequent spraying of water is required in the
cropping room depending upon the atmospheric
humidity.
2. Contaminated bags with moulds may be
discarded by regular observations.
3. Proper management of temperature and
humidity during growing period by
providing ventilation and watering .Temperature
more than 30 degree C inhibits growth and kills
the mycelium.
During mycelium growth, the bags are not to
be opened or no ventilation needed.

28. 4.DISEASE MANAGEMENT
The crop is prone to fungal diseases. Several competitor moulds
( Aspergillus sp. Cladosporium sp. and Fusarium sp., Rhizopus sp.)have been
reported to occur in the substrate used for cultivation.
Spraying with Bavistin or Benomyl is a recommended control measure.

29. 7.HARVESTING AND YIELD
Generally after 30-35 days of spawing mushroom fruitbody reaches the stage
of harvesting,and it continues upto 20-30 days after first harvest.Normally 3-
4 cuts can be taken from each bag of 4 kg substrate and such bag yields
about 4-5 kg in its total harvest period.
The right shape for picking can be judged by the shape, size, colour
(yellowish)of the fruit body.
Harvesting is done by removing the mushroom completely by twisting
firmly at its base. It is advisable to pick all the mushrooms at one time from a
cube and the next flush will appear at one time.Harvesting is done with hands
very carefully without touching any buds or tearing poly bags.

30. 8.STORAGE & POST- HARVEST MANAGEMENT
Fresh mushrooms have a short shelf life. Therefore it is necessary that they are either
marketed soon after harvesting or preserved with special care such as in cold storage or
other controlled environment storage.
Short-term Storage: Fresh mushrooms are packed in perforated polythene bags
which are directly sent to the local market situated nearby. Freshly harvested
mushrooms can be stored at low temperature (0-50 degreeC) for 1-2 weeks without
loss in quality in case it is to be sent to the distant markets.
Long-term Storage: Dried mushroom with 2-4% moisture, can be stored for 3-4
months in sealed pouches without any change in taste. The dried produce can be
rehydrated in luke warm water (40-50degreeC) within 20-30 mins. giving 80-90% of
original weight.
 Processing-Many products can be made from mushrooms. Apart from being
processed into soups and sauces, mushrooms can be processed into sweets, cookies,
candies and various snacks,pickles etc. In a nutshell, these are some ways of adding
value to mushrooms.

31. 9.PACKAGING
Mushrooms should be fresh and packed in perforated polythene bags and tied
with rubber bands or in sealed plastic wrapper (after weighting) . Mainly
packets of 500gm or 1kg are made.
10.MARKETING
Some ideal market places are:
•On farm marketing, Local / Open
market, Restaurants and hotels,
catering agencies etc.
• Advertisement through social
media like whatsapp , facebook,
Instagram etc.
•Newspaper

32. PROBABLE RISK /CHALLENGES OF THE FARM
The dearth of availability of quality spawn- proper availability of quality
spawn must be ensured.
 High risk of contamination-proper hygiene must be maintained.
 Possible flies, many mushroom diseases- verticillium, mildew,
trichoderma, nematodes etc.
 Lack of proper market and marketing channels.

33. ESTIMATED PROJECT COST
• ( A ) Non recurring expenditure :-
Sl
No.
Particulars No. or quantity Rate (Rs) Amount (Rs)
1 Cost of House (500 sq ft) 1 200 / sq ft 100000
2 Tank (100 cu ft) 1 250 / cu ft 25000
3 Pump ( 1 Hp) 1 65000 65000
4 Sprayer 1 2500 2500
5 Chaff Cutter (800 kg / hour) 1 1100 1100
6 Bamboo Platform 45 130 5850
7 Weighing balance 1 1000 1000
8 Thermometer 1 1200 1200
9 Refrigerator 1 25000 25000
10 Miscellaneous cost 2000
Total 230550
PRODUCTION ECONOMICS

34. ( B )Recurring Expenditure of 400 bags of oyester Mushroom
in a season
Sl No. Particulars No. or quantity Rate ( Rs.) Amount (Rs.)
1 Paddy straw 2000 kg 2 / kg 4000
2 Spawn 1000 packet for
400 bags
30/packet 30000
3 Labor charge 50 * 2 200 20000
4 Formaldehyde 60 lit 40/lit 2400
5 Lime 20 kg 10/kg 200
6 Bleaching powder 3 kg 50/-/500gm 300
7 Bavistin 1 kg 150/100 gm 1500
8 Polythene bags 400 5/ piece 2000
9 Electricity 2000
10 Packaging cost 1pac/kg .5/- /packet 1000
11 Miscellaneous 2000
Total 65400

35. Expected total cost of production/month=
Costs amount(Rs)
Depriciation cost per
month-
(10% of non-recurring
expenditure)/12
1921/-
Interest amount (10 % per
year)on fixed capital(A) per
month-
230550/- /12
1921/-
Total recurring
expendeture(B)/2 *
32700/-
Total cost 36542/-
*N.B.- Here we are assuming a pick season of a batch of bags
continues for 2 months(60 days).

36. Total production and income-
Out of total production 95% are best harvest and are
suitable for sale.
Yield per bag- 5kg(average)
So, total production from 400 bags= 2000kg
Therefore 95% of 2000kg=1900kg
Market price per kg of mushroom-100/-
Expected total gross return=190000/- per season
Now, expected average gross return per
month=190000/2=95000/-
.

37. Expected net profit/month=(95000-36542)=58458/-per
month
Expected benefit / cost ratio = 2.5 :1
Therefore,the project is technically feasible and commercially viable.

38. Compacted information on mushroom cultivation in relation to production,
performance, problems and prospects is very important for developing this sector
. So, the aim of the review paper is to compile information on oyster mushroom
cultivation.
Mushroom production is increasing due to high demand of domestic market
and export potentiality. Nowdays, mushroom cultivation is the most productive
and profitable business in India because in a short period of time it converts
farmers hard work into profit.
Mushroom production in India mainly done in Panjab,Hariyana,Himachal
Predesh,UP,Kerala,Tripura etc. Panjab is the leading state contributing
about 50% of the total production.
Oyster, Button and paddy straw mushrooms are most preferable species and
cultivated by the Indian farmers; but the wide cultivation is confined to oyster
mushroom (Pleurotus spp.) which are grown throughout the year.
 Mostly young aged educated people and Rural women are adopting mushroom
farming as a commercial basis in West Bengal. The study revealed that
mushroom production is easy work because it requires only a little technical
efficacy and a highly profitable agribusiness as evident for its lucrative benefit
cost ratio (BCR 1.55-4.25) .
CONCLUSION

39. EXPERIENCE WE GAINED FROM THIS PROJECT
Gaining professional skills and knowledge through hands on experience like
trainees.
Building capability and confidence to work in project mode and acquire enterprise
Management capabilities.
By involving in such project work we came across the concept “learning by doing:.
We,the team members, faces so many problems while doing this work,but we could
solve these out finally by critically examing the various steps ,different skills and tech-
niques,the pros and cons of this production infrastructure ,we can easily draw out that
we had a great team work,experiencing different view-points regarding a same
problem which has helped us in exploring our knowledge and skills at different levels
regarding Agri-entrepreneurship.

40. Thank You…