This document provides information about mushroom cultivation. It discusses that mushrooms are fungi that grow on decaying organic matter and lack chlorophyll. Their structure includes a cap and stalk. It then discusses the health benefits of mushrooms as being high in protein, vitamins, and minerals. Tables 1 and 2 show the nutritive value and medicinal properties of different mushroom species. The document also discusses distinguishing edible from poisonous mushrooms and provides an overview of the process for mushroom spawn production, including preparing a pure culture, mother and commercial spawns, and storage and potential contamination issues.

1. EXPERIENTIAL LEARNING PROGRAMME
ASSIGNMENT ON BUSINESS PLANNING FOR LOW COST MUSHROOM
CULTIVATION
Module 2: Cultivation Technology of Mushroom
Submittedto,
Dr. LourembamSanajaobaSingh
AssistantProfessor
COA,Kyrdemkulai, Meghalaya
CAU-Imphal
Submittedby,
BabluHrangkhawl
CAU/CPGS/B17/02
COA,Kyrdemkulai,Meghalaya
CAU-Imphal

2. 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. Apartfromhigh crude protein content (12-35%), they arealso 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.

3. Table1: Nutritive value of different mushrooms (dry weight basis g/100g)
Mushroom species Carbohydrate Fibre Protein Fat Energy kcal
Pleurotus sajor-caju 63.40 48.60 19.23 2.70 412
Pleurotus astreatus 57.60 8.70 30.40 2.20 265
Agaricus bisporus 46.17 20.90 33.48 3.10 499
Auricularia auricula 82.80 19.80 4.20 8.30 351
Lentinula edodes 47.60 28.80 32.93 3.73 387
Table2. Medicinal values of some important mushrooms
Mushroom species Compounds Medicinal properties
Ganoderma lucidum Ganoderic acid
Beta-glucan
 Augments immune system
 Liver protection
 Antibiotic properties
 Inhibits cholesterol
synthesis
Lentinula edodes Eritadenine Lentinan  Lower cholesterol
 Anticancer agent
A. bisporus Lectins  Enhance insulin secretion
P. sajor-caju Lovastatin  Lowers cholesterol
G. frondosa Polysaccharide Lectins  Increase insulin secretion
 Decrease blood glucose
Auricularia auricula Acidic polysaccharides  Decrease blood glucose
Flammulina velutipes Ergothioneine
Proflamin
 Antioxidant Anti-cancer
activity

4. 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 mushroomsareenumerated
as follows:
 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.
 The poisonous mushrooms are comparatively soft and the skin of the pileus (cap)
cannot be easily peeled off.
 Poisonous mushrooms are generally colourful and quite attractive.
 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.
Ring /annulus
in the middle
of stalk Figure 1.poisonous Mushroom identifying
features

5. Table 3. Comparison of important commercially cultivated edible mushrooms
Characters Oyester Mushroom Button Mushroom Paddy straw
Mushroom
Species Pleurotus spp. Agaricus spp. Volveriella spp.
Substrate Paddy straw Compost Paddy straw
Growing
temperature
20-25 15-20 30-35
Relative Humidity 85 85-95 85-90
Total life cycle 35-45 90 90
Days for first harvest 15-25 60-70 10-15
Yield 635g/ 500g straw 800-900g per bed of
4 kg compost
800-900g per bed of
4 kg compost
Spawn production
Spawn in a mycelium of mushroomwhich is a propagating material to initiate mushroom
production
The basic steps involved in spawn production are:
1. Pureculture preparation
2. Mother spawn preparation
3. Spawn multiplication/commercial spawn preparation.
1. Pure culture preparation
Pureculture of mushroomspecies can be obtained either by sporeculture or tissue culture.
In tissueculture, a well grown mushroomfruitbody is collected (usually from the firstflush
harvest). The fruitbody is longitudinally split open into two halves. A small bit of tissue
fromthe 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 surfaceand the cultures become
ready. The first generation (T1) pureculture prepared from mushroomfruitbody tissue is
called mother culture.
2. Commercial spawnpreparation
Jowar (sorghum) and bajra (pearlmillet) 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 substrateto be used for mother spawn production but is not preferred due to bigger
sizeand less surfacearea. There is a negative correlation between the protein content of

6. grain used for spawn and the yield of mushroom. The protein content of paddy is 7% and
that of wheat is 12%. However, wheatis the best substratefor button mushroomspawn.
Steps for preparation:
 The suitable substrateis prepared by cleaning, washing and cooking for about thirty
minutes. After draining off the excess water, 20g pharmaceuticalgrade calcium
carbonate (CaCO3) is mixed with per kg of the cooked cereal grain. The grains are
coated with CaCO3 to raisethe pH above7; to accelerate the growth of the spawn.
 The processed substrateis either filled polypropylenebags (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 mushroomgrowers 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 substrateprepared 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 mushroomproduction.
 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.

7. Substrate:
Rice, maize, banana mustard/toria etc. or even sawdustsubstrateis suitable for growing
this mushroom. However, paddy straw is thebest substrateand easily available. Maize and
banana are also extensively cultivated crops. Maizestalks, 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 (Oyester Mushroom)
Cultivation method:
Polybag culture/ polythene bag method and.
Materials required:
1. Paddy straw
2. Trays
3. Spawn (Mushroomseed)
4. Water boiling drum
5. Chaff cutter/dao
6. Sprayer/hand spray
7. Transparentpoly 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 broughtat the rate of ₹60/bundle. Other materials to be used are broughtsuch
as polythene bags both for filling and for selling, rubber bands or ropes or jute threads.
Figure 2.Sorting and cutting of Straw

8. 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 substrateis 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.
Figure 3. spreading of boiled straw

9. 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 typeand 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 Mushroomhouse: The mushroombags arehanged in a cool and dark
mushroomunit, safe fromrodents 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 spaceensuring
productivity.
ObservationandMaintenance: Observation is doneregularly so that in case of
contamination, proper steps are taken to avoid spreading. Observation and maintenance is
done not only for diseases but also for pests. The mushroomunit is also maintained so that
its entrance is only for crucial workers. Theouter coverings are sometimes opened so that
sunlight enters in required stages of mushroomgrowth.
Figure 4.Preparing bags and filling of spawn and straw
Figure 5.Hanging Bags with robe

10. Diseases
a. Greenmould: Green coloured velvety growth, completely or in patches are Trichoderma
harzianum thatimpair mycelial run causing drastic reduction in yield. The contamination
occurs due to improper boiling of the straw (sterilization) or due to contaminated
spawn.
Management:
 Spray garlic extract before spawning.
 Check the spawn packet for any fungal contamination before spawning.
 Discard contaminated spawn and remove contaminated beds away from
mushroomhouse.
 Wash mushroombags properly beforere-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:
 Use good quality and properly dried straw for bed preparation.
 Avoid decomposed straw or straw exposed to rain.
 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:
 Avoid direct watering on the mushrooms.
 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. Theadults 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:
 Remove over matured fruit bodies at the earliest, to prevent adults from laying eggs.

11.  Bleaching powder repels the beetles; apply it in the mushroom house and its
premises.
 Spray neem-based insecticides (Azadirachtin) likeRakshak, 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.
 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 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.

12. 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 mushroomhouseneeds ventilation openings that may also
provide light. 34
 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.
Figure 6.Mushroom house unit at COA, Kyrdemkulai

13. A case study on mushroom production by a local farmer
Name of the farmer:SenSen Hrangkhawl
Village:Sirduk Karkari
District:Khowai, Tripura
Mr.Sen Sen Hrangkhawlis a small marginalfarmer who owned a land (paddy field) of 1 kani
(0.16 Ha). Heusually starts mushroomproduction from October to February/March of each
year. He also helps other local farmer by giving them training on mushroom cultivation for
free and also selling them mushroom spawn, @Rs.300/kg
Mr.Sen Sen used his one side room of his house for mushroom house unit, and he and his
wife used to chopped all the rice straw without hiring any labour. He has a plan of building
a separate house from this year 2021. He also used the paddy straw from his own farm
without buying it.
Figure 7.Small scale Mushroom house unit of Mr.Sen Sen Hrangkhawl

14. Year: 2020
Cost of cultivation of Mushroomproduction
Total Investment
1. Spawn: FromAgartala – 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
Incomegenerated fromselling of Mushrom and spawn
1. Mushroom: Rs.15,000 (Yield: 60 kg of mushroomsold at Rs.250/kg)
2. Spawn: Rs.12,000 (40kg of spawn sold
3. Total income fromboth Mushroomand Mushroomspawn: 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
mushroomcultivation is beneficial and profitable for all kind of farmers.
Conclusion

15. Mushroom cultivation is one of the major sources of income generation for all kinds of
farmers. Mushroomcultivation 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 fromboth selling of mushroomand 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.