Growing oyster mushroom A Presentation By Mr Allah Dad khan Former Director General Agriculture Extension KPK Province and Visiting Professor the University of Agriculture Peshawar Pakistan
- Oyster mushrooms can be cultivated on various agricultural waste substrates like wheat straw, rice straw, and banana leaves. The substrates are soaked, boiled, and cooled before being spawned with oyster mushroom mycelium.
- The spawned substrates are placed in bags or trays in a controlled environment with high humidity, temperatures between 15-30°C, and fluorescent light to allow mycelial growth and pinhead formation.
- Mushrooms are harvested by hand before the caps curl, with multiple flushes produced over subsequent weeks. Total yield is typically equal to 100% of the dry substrate weight. Care must be taken to properly identify wild mushrooms before consumption due to toxicity risks.
Mushroom cultivation
Agaricus bisporus
Straw mushroom cultivation
Temperate mushroom
How to cultivate button mushroom
White button mushroom
Methodology of mushroom cultivation
Study of button mushroom cultivation
Research in Mauritius
Mushroom cultivation
Agaricus bisporus
Straw mushroom cultivation
Temperate mushroom
How to cultivate button mushroom
White button mushroom
Methodology of mushroom cultivation
Study of button mushroom cultivation
Research in Mauritius
Types of mushroom:In particularly edible mushroom available in India and also i include other types of edible mushroom current status.I denoted mushroom structure,character,nutrient value and favour for their growth , in which contry and their favour also included.
Mushroom are good nutritional food sorces,Mushroom used as medical purposses,commercial use.Mushroom are used to produces varity of food recipes like soap,cutlet,omelet etc...
Its is very cheep and esily digestable one.It does not contain fat,so all person able to eat and make a good healty..
It is rich in proteins, minerals,vitamins, carbohydrates, riboflavin etc...it is healty and give all essential energy sources into our body.
Diseases and insect Pests of Mushroom .Vikas Tiwari
Mushroom are mainly subjected to bacterial , fungal and viral diseases.
Improper pasteurization of compost and casing soil can be the major source of diseases
Once the disease is introdeuced in the farm it can be carried out by different agencies like air, water, machines and workers.
Mushrooms are nature's hidden treasures of nutrition. Many people like them for their satisfying meaty taste and their versatility. But are they really good for you? The answer is yes! In fact, you will be surprised to learn about the nutritional benefits of mushrooms. For thousands of years, mushrooms have been used in eastern medicine for their various health benefits.
This is complete presentation about the Shiitake mushroom cultivation. Shiitake mushroom farming can be the most promising source of nutrients and income for the poor farmers who could not afford more money for huge commercial farming since shiitake farming can be done using local and easily available resources.
Mushrooms - intro classification and productionDIVYA BHARDWAJ
identification of mushrooms
structure of mushrooms
human use
fungi culture
techniques used for mushroom culture
steps in culturing
composting
spawning
casing
pinning
harvesting
cultivation of paddy straw mushroom
Types of mushroom:In particularly edible mushroom available in India and also i include other types of edible mushroom current status.I denoted mushroom structure,character,nutrient value and favour for their growth , in which contry and their favour also included.
Mushroom are good nutritional food sorces,Mushroom used as medical purposses,commercial use.Mushroom are used to produces varity of food recipes like soap,cutlet,omelet etc...
Its is very cheep and esily digestable one.It does not contain fat,so all person able to eat and make a good healty..
It is rich in proteins, minerals,vitamins, carbohydrates, riboflavin etc...it is healty and give all essential energy sources into our body.
Diseases and insect Pests of Mushroom .Vikas Tiwari
Mushroom are mainly subjected to bacterial , fungal and viral diseases.
Improper pasteurization of compost and casing soil can be the major source of diseases
Once the disease is introdeuced in the farm it can be carried out by different agencies like air, water, machines and workers.
Mushrooms are nature's hidden treasures of nutrition. Many people like them for their satisfying meaty taste and their versatility. But are they really good for you? The answer is yes! In fact, you will be surprised to learn about the nutritional benefits of mushrooms. For thousands of years, mushrooms have been used in eastern medicine for their various health benefits.
This is complete presentation about the Shiitake mushroom cultivation. Shiitake mushroom farming can be the most promising source of nutrients and income for the poor farmers who could not afford more money for huge commercial farming since shiitake farming can be done using local and easily available resources.
Mushrooms - intro classification and productionDIVYA BHARDWAJ
identification of mushrooms
structure of mushrooms
human use
fungi culture
techniques used for mushroom culture
steps in culturing
composting
spawning
casing
pinning
harvesting
cultivation of paddy straw mushroom
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on February 23 and 24, 2017 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Mushrooms are healthy diet for sugar patients because they need of low calories and fat. Various types of mushrooms are available in the market. So growing mushrooms at home is the easiest way to get these health benefits.
Oyster mushroom cultivation for better income A Presentation By Mr Allah Dad...Mr.Allah Dad Khan
Oyster mushroom cultivation for better income A Presentation By Mr Allah Dad Khan Former Director General Agriculture Extension KPK Province and Visiting Professor the University of Agriculture Peshawar Pakistan
Disease managment in Mushroom A Presentation By Mr Allah Dad khan Former Dire...Mr.Allah Dad Khan
Disease managment in Mushroom A Presentation By Mr Allah Dad khan Former Director General Agriculture Extension KPK Province and Visiting Professor the University of Agriculture Peshawar Pakistan
Performance of different substrates on growth, yield and biological efficienc...svchandran01
The substrate paddy straw has recorded maximum yield of fresh mushroom.Among the substrates newspaper substrate exhibited highest biological efficiency of more than 95 per cent. Among the varieties CO (OM) 2 has recorded early spawn run and maximum yield performance.
Basic requirements for mushroom A Lecture By Mr Allah Dad Khan Former DG Agri...Mr.Allah Dad Khan
Basic requirements for mushroom A Lecture By Mr Allah Dad Khan Former DG Agri Extension KPK , Visiting Professor the IUniversity of Agriculture Peshawar Pakistan
Similar to Growing oyster mushroom A Presentation By Mr Allah Dad khan Former Director General Agriculture Extension KPK Province and Visiting Professor the University of Agriculture Peshawar Pakistan
Oyster mushrooms can be grown on a variety of substrates, including:
Paddy straw
Maize stalks/cobs
Vegetable plant residues
Sugarcane bagasse
Hulled maize cobs
Paddy straw is commonly used because it is inexpensive and easily accessible. To prepare the straw, cut it into 3–5 cm pieces and soak it in fresh water for 8–16 hours.
Oyster mushroom can grow at moderate temperature ranging from 20 to 300 C and humidity 55-70% for a period of 6 to 8 months in a year. It can also be cultivated in summer months by providing the extra humidity required for its growth. In hilly areas above 900m
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Growing oyster mushroom A Presentation By Mr Allah Dad khan Former Director General Agriculture Extension KPK Province and Visiting Professor the University of Agriculture Peshawar Pakistan
1. Growing Oyster Mushroom
Dr. Ishrat Naz
Department of Plant Pathology
The University of Agriculture, Peshawar
Khyber Pakthunkhwa
2. Oyster Mushroom (Pleurotus ostreatus)
• Pleurotus ostreatus, the oyster
mushroom, is a common edible
mushroom.
• It was first cultivated in Germany as a
subsistence measure during World War.
3. Oyster Mushroom (Pleurotus ostreatus)
• The oyster mushroom is one of the more commonly sought
wild mushrooms, though it can also be cultivated on straw
and other media.
• Oyster mushrooms are saprophytic as they obtain there
nutrients by decomposing various agricultural by-products.
5. Species of Oyster Mushrooms
P. ostreatus
P. florida
P. pulmonarius
P. columbinus
P. Sapidus
P. populinus
P. ferulae
P. fossulatus
P. nebrodensis
P. abieticola
P. eryngii
P. albidus
P. cornucopiae
P. citrinopileatus
P. euosmus
P. djamor
P. flabellatus
P. salmoneo-stramineus
P. salmonicolor
P. opuntiae
P. calyptratus
P. cystidiosus
8. Mushrooms
• The higher, fleshy fungi
bloom into a visible umbrella
like fruiting body, are called
mushrooms.
9. Edible and Non-edible mushrooms
• There are about 10,000 different species of which at
least 1,290 are reported to the edible. Mushrooms are
used as food as well as medicine.
10. Nutritional Value
• Source of protein (25-35% on dry wt., basis)
• Source of vitamins-Thiamin, riboflavin, Niacin
• Very low fat contents
• Lowers cholesterol and triglycerol levels as well as
very low-density lipoprotein (VLDL) in blood
plasma.
11. Medicinal value
• Anti-tumor (tumor reduction and control)
• Immune response (boost bodies ability to fight disease)
• Anti-inflammatory (relief tension due to muscle inflammation)
• Antiviral (as an immune response)
• Antibiotics (as an immune response)
• Lower cholesterol and triglycerol levels as well as very low-
density lipoprotein (VLDL) in blood plasma
21. Growing Techniques
• Soaking and fermentation of Substrates
• Filling in trays or bags
• Pasteurization
• Spawning
• Management of crop
22. Addition of water
• The Straw or other materials are chopped and
partly shredded and then mixed with water.
The optimum water content is about 70%.
23. Soaking and fermentation of Wheat straw
• Soaking of wheat straw
• Lime 2-4% is added.
• The mixture is piled up and covered with plastic sheet for 4-6
days.
26. Containers for cultivation
• Oyster mushroom can be grown in plastic or
polypropylene bags as well as in vertical or horizontal
trays..
27. Advantages and Disadvantages
• The advantage of cultivation in trays is that the
mechanization can be applied and the cultivation
requires less labour.
• The advantage of cultivation in plastic bags is that the
growing is used more efficiently and in small areas
more substrate can be placed. The yield per unit area
is higher than growing in trays.
29. Heat treatment (Sterilization and
pasteurization)
• In order to destroy the vegetative form of competing
microorganisms, the substrate is subjected to
sterilization or pasteurization.
30. Hot water treatment
• Wheat or Rice straw can be treated with hot water
(65°C ± 5°C) for 10 minutes to one hour. The excess
water is drained off and discarded.
31. Steaming in drums
• Sterilization by steaming at 100°C in drums is more
acceptable because cost is low.
• Steam the bags for 1-2 hours depending upon the
substrate and volume.
32.
33. Pasteurization by using steam generator
• Substrate filled bags or containers are placed in a
room. Steam is introduced into the room from steam
generator and the bags or containers are kept at 58-
60°C for 4-6 hours.
36. Grain spawn
• After the heat treatment is completed and the
substrate is cooled down to 20-25°C it can be
inoculated.
• Pure culture grain spawn is commonly used. The
quantity of spawn can be varied from 1-1.5% on the
wet weight of the substrate.
37. Method of spawning
• Through spawning: Spawn is mixed through out the
substrate.
• Surface spawning: Spawn is placed on top of the
substrate. It is generally recommended for bag
cultivation.
41. Tying
• The mouth of the bags is tied loosely with thread or
rubber bands.
• Small holes should be made in bigger plastic bags.
• Plastic foil is used for covering the trays.
42. Incubation
• The spawned bags are then kept preferably in a dark
room until the mycelium has fully penetrated the
substrate downward. It takes about 3-4 weeks.
• During spawn running stage the temperature is
ranged between 25-28°C.
45. Fructification or cropping
• Fructification or fruit-body formation is started as
soon as the substrate is fully impregnated with
mycelial growth.
• Ventilation, temperature and relative humidity play
important role.
• By means of ventilation the temperature is decreased
to desired level.
46. Some methods of fructification
• Remove plastic foil immediately after the completion
of mycelial growth and the desired temperature of
fruiting is attained.
• Wait pin heads have been formed underneath the
plastic before it is removed.
47. Temperature
• The optimum temperature for pin-head formation and
development of fruit-body of different Pleurotus
species is ranged between 16-26°C.
48.
49. Co2 concentration
• Although the mycelium can tolerate a high
concentration of Co2.
• When the CO2 concentration is higher than 600 ppm
(0.06%), the stipe (stem) elongates and the growth of
the cap is prevented.
• Co2 is reduced by the introduction of fresh air into the
growing room.
51. Light
• For the growth of mycelium, cultivation in a dark
place is better than in a bright place.
• Growth of fruit bodies requires light to 50-500 lux
intensity.
• A lack of light can also lead to very small pinheads
and mushrooms with long stems.
52. Relative humidity
• Desired relative humidity during the formation of
pinheads should be 90-95%.
• It should be lowered to 80-85% during the
development of fruit bodies.
53. Further cultivation cares
• The substrate should be protected from dehydration
by sprinkling water.
• Too little water dehydrates the substrate.
• Too much watering encourages green mold and
rottening of mushrooms.
54. Production trend
• The mushroom produce in flushes.
• The first flush gives higher yield.
• There are total 3-5 flushes.
• The interval between the flushes is 8-12 days.
55. Cost Effectiveness
• Avg prod of 300 bags: 20kg/week
• Total prod of a cycle: 140 kg
• Kohat market price: Rs. 200/kg
• Price of 140 kg: Rs. 28000
• Wheat straw 3 mnds: Rs. 300
• Plastic bages 3kg: Rs. 300
• Spawn: 20 liters: Rs. 2600
• Misc. (labour etc.): Rs 6000
• Total Rs. 9200
• Net Profit: 28000-9200= 18800/7 weeks
Or Rs. 383 per day.
66. Harvesting Stage
• Oyster mushroom should
be harvested before the
mushrooms show slightly
curled edges.
67. Mature mushroom
(curled edges)
• When mushroom shows
curled edges, it starts to
discharge spores, called
sporulation stage.
• Harvesting at this stage is
not recommended
68. Fig.1. Sciarid fly and larva. Fig.2. Phorid fly and larva.
Fig.3. Cecid fly and larvae.
69. SUMMARY
• The paddy straw, leaves of different crops and empty
corn cobs needs chopping in to small pieces of about
3-5 cm. Threshed wheat straw, cotton waste, saw
dust, cotton bolls and empty millet heads or so, may
directly be used. All substrates needs soaking in water
for 24 hours. After soaking, boil the same in water for
about half an hour, so that substrate become moist
and insect pests and other microbes present in the
substrate may be killed. After this, take out the straw
from water and spread on the inclined cemented
floor, for cooling as well as removing of excess water
from the substrate. When the temperature drops
down to about normal and moisture content becomes
about 80%, the spawn be mixed.
70. SUMMARY
• The spawned substrate may be filled in polythene
bags and be placed in spawn running room under
controlled temperature, humidity and light. This
mushroom requires 80 to 95% humidity, 15 to 30OC
temperature and white florescent light for growth
and development. When pinheads (initial growth of
fruiting bodies) of the mushrooms appear, open the
mouth of the bags or cut at place, to facilitate the
growth of fruiting bodies. Sort out the contaminated
bags and destroy them away from the growing space,
burning of such bags is safe for remaining crop.
71. HARVESTING, YIELD OF MUSHROOMS
• Most of the mushrooms are harvested through picking by hand.
The harvesting of oyster mushroom could be done with the help
of sharp knife or blade, at the base of the stipe. If there are many
pinheads around the mushrooms, cut that mushroom very
carefully, so that the near by pins do not be disturbed. Any mature
mushroom (harvested or diseased), their stalks and refuse or solid
portions left in the bed should be removed and destroyed, to
minimize risk of diseases and pests.
The mushrooms yield the crop in cycle and subsequent flushes can
be harvested till the conversion of waste in to mushroom or up to
contamination or till attack of insect pests or diseases.
Approximately, the mushrooms yield equal to 100% of substrate
dry weight.
72. BE Careful…….
• The wild mushroom must not be eaten unless it is
identified by experts because some mushrooms
are edible while others are poisonous.