Marketing management of mushroom and 7 p’s A Presentation By Mr Allah Dad khan Former Director General Agriculture Extension KPK Province and Visiting Professor the University of Agriculture Peshawar Pakistan
Marketing management of mushroom and 7 p’s A Presentation By Mr Allah Dad khan Former Director General Agriculture Extension KPK Province and Visiting Professor the University of Agriculture Peshawar
This document discusses mushroom cultivation and marketing. It covers the nutritional value of mushrooms, production methods for oyster and button mushrooms, value-added mushroom products, market analysis, target markets, and marketing strategies. Production requires spawns, substrates like straw or sawdust, bags, and sterilization methods. Oyster mushrooms are grown by layering spawn-infected substrates in bags while button mushrooms require spawning, casing, and controlled fruiting conditions. Potential value-added products include jerky, pickles, seasonings, and dried mushrooms. Target markets are local health stores, households, farmers markets, supermarkets, restaurants, and cafeterias. Marketing strategies center on websites, events, social media, advertising, and
Mushroom cultivation provides opportunities for small farmers and rural unemployed as it does not require much capital or skilled labor. Four varieties of mushrooms are commonly grown in India - button, oyster, volvariella, and milky mushrooms. While fresh mushroom marketing is not well organized, major cities like Delhi, Mumbai, Chennai, and Kolkata are key markets. Efforts should focus on off-season cultivation, cold storage, linking producers to supermarkets, and lowering costs to boost demand. Mushroom cultivation contributes to nutrition, employment, and economic and social development in India.
Mushrooms are marketed through various channels depending on whether they are fresh, dried, or preserved. Fresh mushrooms are graded, pre-cooled, and transported refrigerated to local retailers or distant markets. Drying and preservation methods like canning, freezing, pickling, and vacuum drying extend shelf life and allow year-round availability. Mushrooms are also valued for their nutritional components and potential health benefits like antioxidants.
This document discusses the nutritional and medicinal values of mushrooms. It notes that mushrooms are a nutritious source of protein, carbohydrates, vitamins, minerals, and fatty acids. It also describes the various medicinal properties of mushrooms, including anti-tumor, anti-cancer, anti-cholesterol, anti-viral, and antioxidant effects. Specific mushrooms like shiitake, reishi, cordyceps, maitake and others are highlighted for their use in treating cancer, asthma, heart disease, and other ailments.
This document discusses the cultivation of white milky mushrooms (Calocybe indica). It begins with an introduction to the mushroom's characteristics and optimal growing conditions. Then, it provides a brief history on its discovery in India in 1974. The main body describes the cultivation practices, including substrate preparation through soaking and treatment, bed preparation, casing, cropping, harvesting, and a flow chart of the process. It also covers the nutritional value of white milky mushrooms as a high-protein food source.
The document provides an overview of honey marketing in India. It discusses honey production levels, the major honey producing states, packaging and labeling requirements, and challenges faced by honey traders. India produces approximately 65,000 metric tons of honey annually, with states like Punjab, Tamil Nadu, and Bihar being major producers. Packaging must include information like contents, source, weight, and date. Traders face issues like lack of access to suitable quantities, organization support, and market access. Increasing beekeeper training and providing fair prices can help boost future Indian honey production levels.
Mushrooms are fungi that grow above ground and have two main parts - a cap and a stalk. They reproduce via spores produced on gills under the cap. Mushrooms obtain nutrients from decomposing organic matter via a network of underground threads called mycelium. Edible mushrooms provide various vitamins, minerals, and health benefits. Common cultivated varieties include the white button mushroom and paddy straw mushroom, which are grown on compost and agricultural waste using controlled growing conditions. Poisonous mushrooms can be identified by features like bright colors, milky latex, and unpleasant odor.
Milky mushroom cultivation process and its cost analysis Vishnupriya589368
From 1000kg fresh milky mushroom, 100kg dried mushroom and 50kg mushroom powder can be produced. The total estimated cost of the drying and powder making project is Rs. 4,20,000. The main machinery required includes a slicer, tray dryer and pulverizer. With an annual production of 100kg dried mushroom and 50kg powder, the total revenue generated would be enough to repay the loan and provide profit within the first year of operation. Mushroom drying and powder making provides opportunities for value addition and a longer shelf life for the product.
This document discusses mushroom cultivation and marketing. It covers the nutritional value of mushrooms, production methods for oyster and button mushrooms, value-added mushroom products, market analysis, target markets, and marketing strategies. Production requires spawns, substrates like straw or sawdust, bags, and sterilization methods. Oyster mushrooms are grown by layering spawn-infected substrates in bags while button mushrooms require spawning, casing, and controlled fruiting conditions. Potential value-added products include jerky, pickles, seasonings, and dried mushrooms. Target markets are local health stores, households, farmers markets, supermarkets, restaurants, and cafeterias. Marketing strategies center on websites, events, social media, advertising, and
Mushroom cultivation provides opportunities for small farmers and rural unemployed as it does not require much capital or skilled labor. Four varieties of mushrooms are commonly grown in India - button, oyster, volvariella, and milky mushrooms. While fresh mushroom marketing is not well organized, major cities like Delhi, Mumbai, Chennai, and Kolkata are key markets. Efforts should focus on off-season cultivation, cold storage, linking producers to supermarkets, and lowering costs to boost demand. Mushroom cultivation contributes to nutrition, employment, and economic and social development in India.
Mushrooms are marketed through various channels depending on whether they are fresh, dried, or preserved. Fresh mushrooms are graded, pre-cooled, and transported refrigerated to local retailers or distant markets. Drying and preservation methods like canning, freezing, pickling, and vacuum drying extend shelf life and allow year-round availability. Mushrooms are also valued for their nutritional components and potential health benefits like antioxidants.
This document discusses the nutritional and medicinal values of mushrooms. It notes that mushrooms are a nutritious source of protein, carbohydrates, vitamins, minerals, and fatty acids. It also describes the various medicinal properties of mushrooms, including anti-tumor, anti-cancer, anti-cholesterol, anti-viral, and antioxidant effects. Specific mushrooms like shiitake, reishi, cordyceps, maitake and others are highlighted for their use in treating cancer, asthma, heart disease, and other ailments.
This document discusses the cultivation of white milky mushrooms (Calocybe indica). It begins with an introduction to the mushroom's characteristics and optimal growing conditions. Then, it provides a brief history on its discovery in India in 1974. The main body describes the cultivation practices, including substrate preparation through soaking and treatment, bed preparation, casing, cropping, harvesting, and a flow chart of the process. It also covers the nutritional value of white milky mushrooms as a high-protein food source.
The document provides an overview of honey marketing in India. It discusses honey production levels, the major honey producing states, packaging and labeling requirements, and challenges faced by honey traders. India produces approximately 65,000 metric tons of honey annually, with states like Punjab, Tamil Nadu, and Bihar being major producers. Packaging must include information like contents, source, weight, and date. Traders face issues like lack of access to suitable quantities, organization support, and market access. Increasing beekeeper training and providing fair prices can help boost future Indian honey production levels.
Mushrooms are fungi that grow above ground and have two main parts - a cap and a stalk. They reproduce via spores produced on gills under the cap. Mushrooms obtain nutrients from decomposing organic matter via a network of underground threads called mycelium. Edible mushrooms provide various vitamins, minerals, and health benefits. Common cultivated varieties include the white button mushroom and paddy straw mushroom, which are grown on compost and agricultural waste using controlled growing conditions. Poisonous mushrooms can be identified by features like bright colors, milky latex, and unpleasant odor.
Milky mushroom cultivation process and its cost analysis Vishnupriya589368
From 1000kg fresh milky mushroom, 100kg dried mushroom and 50kg mushroom powder can be produced. The total estimated cost of the drying and powder making project is Rs. 4,20,000. The main machinery required includes a slicer, tray dryer and pulverizer. With an annual production of 100kg dried mushroom and 50kg powder, the total revenue generated would be enough to repay the loan and provide profit within the first year of operation. Mushroom drying and powder making provides opportunities for value addition and a longer shelf life for the product.
Mushroom production is a good option for diversified agribusiness in India. Mushroom cultivation requires little land and can utilize agricultural waste, providing income opportunities for small farmers. India's mushroom production has grown significantly from 5000 metric tons in 1970 to 120,000 tons in 2011, though per capita consumption remains low. While China is the world's largest producer and consumer of mushrooms, India has suitable growing conditions and waste materials to expand production further to meet domestic demand and increase exports.
Mushrooms discussed include white button (Agaricus bisporus), milky mushroom (Calocybe indica), oyster mushroom (Pleurotus sp.), and paddy straw mushroom (Volvariella sp.). White button mushroom is a temperature-sensitive species cultivated using composting methods. Milky mushroom and oyster mushrooms are cultivated on substrates like paddy straw or maize. Paddy straw mushroom has a fast life cycle of 10 days from spawning to harvest.
This document provides an overview and introduction to mushroom cultivation and marketing. It discusses how mushroom production can utilize agricultural and food wastes as substrates. Mushroom cultivation requires understanding fungal life cycles and choosing appropriate species based on available substrates and market potential. Oyster mushrooms are recommended for beginners due to their ability to grow on many materials. The document outlines the process of mushroom production and issues to consider, such as pest and environmental management, and financial analysis. It provides resources for further researching mushroom species and production methods.
Master seminar on Mushrooms -Value Added Products presented by Deepak Sahu. The document discusses four commercially grown mushrooms in India - white button, oyster, milky, and paddy straw. It covers the nutritional value of mushrooms and various value-added products that can be made including mushroom murabba (preserve), soup powder, biscuits, ketchup, chips, pickle, and candy. These products help reduce losses, generate employment, and increase profits through longer shelf life and export potential.
Mushroom cultivation and production
for B.Sc-Agriculture students
for more informations and suggestion kindly contact me through Emial,
I will try to do my my best
This document discusses post-harvest technology for mushroom production. It explains that mushrooms contain 85-90% water and have a short shelf life of 1-2 days, so preservation is necessary. The key steps in post-harvest handling are harvesting, cleaning, grading, cooling, packing, and transportation to markets. Harvesting is mostly done manually by picking mushrooms similarly to apples. Grading sorts mushrooms by size, color, and shape for marketing. Cooling and packing in bags or cartons protects mushrooms during storage and transport. Common preservation methods are canning, drying, and pickling mushrooms to extend their shelf life and marketability.
Status of Fruit and vegetable industry in IndiaAbhishek Thakur
The document discusses horticulture in India. It states that India is the second largest producer of fruits and vegetables globally. Horticulture contributes 30% of India's agricultural GDP from 8.5% of cropped area. The major horticultural crops produced in India are fruits (29.7%), vegetables (60.76%), spices (2.31%), flowers (0.64%), plantation crops (6.36%), and aromatic plants (0.22%). It also provides statistics on production of various fruits and vegetables in India and discusses exports of horticultural crops which helped earn Rs. 14,000 crore in 2013-14.
Ecto and endomycorrhizae and their significanceRitaSomPaul
A part of Botany (Hons) syllabus in Mycopathology illustrates the basic differnces in ectomycorrhizae and endomycorrhizae as well as their significance
India has suitable conditions for mushroom cultivation due to its climate and availability of agricultural waste. Mushroom cultivation is growing, particularly in states like Himachal Pradesh, Tamil Nadu, and Uttar Pradesh. Different mushrooms can be cultivated at different times of year depending on temperature. Button mushrooms remain the most popular and are cultivated by both seasonal and commercial growers. The largest commercial producers are located in states like Gujarat, Punjab, and Maharashtra. Overall production has been increasing in recent years at an annual rate of 4.3%.
Mushroom Cultivation and Spawn Production technology NikhilPatidar40
This document provides information about an Experiential Learning Programme module on mushroom cultivation and spawn production technology. It includes general information about mushrooms such as their morphology, life cycle, nutritional value, and common types. It then discusses spawn production, including equipment, media preparation, isolation of fungi, and production of mother and commercial spawn. Steps for mushroom cultivation and management practices are outlined. Finally, it briefly discusses value addition of mushrooms into products. The document is intended to inform students in the ELP module about various aspects of mushroom cultivation.
2 2 nutritional value and importance of mushroomVelmuruganRaj2
Mushrooms are a nutritious food high in protein, vitamins, minerals, and fiber but low in calories and fat. They contain important nutrients like vitamin D, B vitamins, selenium, and potassium. Mushrooms may help reduce the risk of diseases like cancer, heart disease, and high blood pressure due to their antioxidant and anti-inflammatory properties. Mushroom cultivation also provides economic benefits by utilizing agricultural waste and creating jobs, especially for women.
Proposal for community mushroom spawn unitRitika Bansal
The document discusses establishing a mushroom spawn production unit in Kaparada, Gujarat to benefit tribal women. Currently, women face issues accessing affordable spawn, inconsistent production/sales, and lack value addition opportunities. The proposed intervention is a community-run spawn unit with a daily 15kg capacity. It aims to ensure sustainable local spawn access, boost consistent mushroom cultivation/sales, and enable value addition. The 24-month pilot will benefit 150-200 women through training, increased incomes, and an alternative livelihood option especially during crises like pandemics.
The document discusses oyster mushrooms, including that they are known as Pleurotus, have excellent nutritional value as a protein source, and can be cultivated using lignocellulosic waste materials. It provides details on the cultivation process, which involves chopping and soaking straw, applying spawn to prepared beds, maintaining proper temperature and humidity, and harvesting mature mushrooms. Key information covered includes common species of oyster mushrooms, their nutritional composition, and expected yields of over 500 kg of fresh mushrooms per ton of dry straw substrate.
Mushrooms provide many nutritional and health benefits. They are a good source of protein, vitamins, minerals, and fiber. Some mushrooms have compounds that may help fight cancer and support immune function. Mushroom production technology involves preparing compost, sterilizing the compost to prevent competing microorganisms, adding mushroom spawn, and carefully monitoring environmental conditions as the mushrooms grow. Mushrooms can be commercially grown on agricultural waste materials. Festivals aim to educate the public about mushrooms and promote their consumption for health and nutrition.
Mass production of bio pesticides and bio agents. balram2424
Detail Mass production of....
Trichoderma viride
Corcyra cephalonica
cryptolaemus montrouzieri
Trichogramma chilonis
Zygogramma bicolarata
Nuclear polyhydrosis virus of Helicoverpa armigera
Nuclear polyhydrosis virus of Spodoptera litura.
in this ppt you will get all detail mass production procedure of all mentioned above bio pesticides and bio agents.
Mushroom cultivation involves growing fungi for food and other uses. There are several steps: composting raw materials like manure to prepare soil, inoculating the compost with mushroom spawn, and maintaining ideal temperature and moisture levels as the mushrooms grow. Common cultivation methods are garden/field cultivation using small ridges, cave cultivation in rocky areas, and indoor cultivation in controlled rooms. Edible mushrooms include white button mushrooms, oyster mushrooms, and shiitake mushrooms. Mushrooms have many applications including food, medicine, waste decomposition, and producing enzymes.
This document provides an introduction to mushroom spawn preparation. It defines mushrooms and their life cycle. Mushrooms are nutritious and can be cultivated with low investment for profit. Spawn is the seed of mushrooms and is prepared by growing fungal mycelium in sterile grains. The process of spawn preparation involves making a pure culture, mother spawn in bottles, and commercial spawn in bags. Proper storage, transport, and precautions are needed to prevent contamination of the spawn.
We can make various products like soup powder, papad, nuggets, chips, preserve, candy etc. using different mushrooms. products like pasta, noodles etc. by supplementing with fresh or dried mushroom powder.
Self-incompatibility is a mechanism that prevents self-fertilization in plants by inhibiting pollen tube growth or embryo development during self-pollination. It promotes outcrossing and maintains heterozygosity. There are two main types: sporophytic self-incompatibility, where the pollen's compatibility is determined by the plant that produced it, and gametophytic self-incompatibility, where it is determined by the pollen grain's own genotype. Self-incompatibility can be important for hybrid seed production but also presents challenges like maintaining parental lines and overcoming environmental factors that can lead to self-fertilization. Methods like doubling chromosome number or isolating self-fertile mutants can eliminate self-
This document describes the process for mass producing Trichogramma chilonis, a parasitoid wasp used as a biological control agent, using Corcyra cephalonica moths as a host. The process involves:
1) Producing Corcyra cephalonica moths by infesting sterilized sorghum grains with eggs in boxes and collecting emerging moths over 2 months.
2) Collecting Corcyra eggs daily and cleaning them through sieves.
3) Placing cleaned Corcyra eggs on cards and exposing them to UV light to prevent hatching.
4) Introducing Trichogramma parasitoid wasps to the cards containing
This document provides guidance for conducting interviews as part of market research. It recommends making appointments for interviews, communicating the expected length, and sticking to the scheduled time. When providing choices in questions, limit options to 3-4. Keep checklists short for the same reason of being easier to remember. As a thank you, provide a small gift at the end such as coupons, stickers, or produce samples for professional buyers.
Mushroom production is a good option for diversified agribusiness in India. Mushroom cultivation requires little land and can utilize agricultural waste, providing income opportunities for small farmers. India's mushroom production has grown significantly from 5000 metric tons in 1970 to 120,000 tons in 2011, though per capita consumption remains low. While China is the world's largest producer and consumer of mushrooms, India has suitable growing conditions and waste materials to expand production further to meet domestic demand and increase exports.
Mushrooms discussed include white button (Agaricus bisporus), milky mushroom (Calocybe indica), oyster mushroom (Pleurotus sp.), and paddy straw mushroom (Volvariella sp.). White button mushroom is a temperature-sensitive species cultivated using composting methods. Milky mushroom and oyster mushrooms are cultivated on substrates like paddy straw or maize. Paddy straw mushroom has a fast life cycle of 10 days from spawning to harvest.
This document provides an overview and introduction to mushroom cultivation and marketing. It discusses how mushroom production can utilize agricultural and food wastes as substrates. Mushroom cultivation requires understanding fungal life cycles and choosing appropriate species based on available substrates and market potential. Oyster mushrooms are recommended for beginners due to their ability to grow on many materials. The document outlines the process of mushroom production and issues to consider, such as pest and environmental management, and financial analysis. It provides resources for further researching mushroom species and production methods.
Master seminar on Mushrooms -Value Added Products presented by Deepak Sahu. The document discusses four commercially grown mushrooms in India - white button, oyster, milky, and paddy straw. It covers the nutritional value of mushrooms and various value-added products that can be made including mushroom murabba (preserve), soup powder, biscuits, ketchup, chips, pickle, and candy. These products help reduce losses, generate employment, and increase profits through longer shelf life and export potential.
Mushroom cultivation and production
for B.Sc-Agriculture students
for more informations and suggestion kindly contact me through Emial,
I will try to do my my best
This document discusses post-harvest technology for mushroom production. It explains that mushrooms contain 85-90% water and have a short shelf life of 1-2 days, so preservation is necessary. The key steps in post-harvest handling are harvesting, cleaning, grading, cooling, packing, and transportation to markets. Harvesting is mostly done manually by picking mushrooms similarly to apples. Grading sorts mushrooms by size, color, and shape for marketing. Cooling and packing in bags or cartons protects mushrooms during storage and transport. Common preservation methods are canning, drying, and pickling mushrooms to extend their shelf life and marketability.
Status of Fruit and vegetable industry in IndiaAbhishek Thakur
The document discusses horticulture in India. It states that India is the second largest producer of fruits and vegetables globally. Horticulture contributes 30% of India's agricultural GDP from 8.5% of cropped area. The major horticultural crops produced in India are fruits (29.7%), vegetables (60.76%), spices (2.31%), flowers (0.64%), plantation crops (6.36%), and aromatic plants (0.22%). It also provides statistics on production of various fruits and vegetables in India and discusses exports of horticultural crops which helped earn Rs. 14,000 crore in 2013-14.
Ecto and endomycorrhizae and their significanceRitaSomPaul
A part of Botany (Hons) syllabus in Mycopathology illustrates the basic differnces in ectomycorrhizae and endomycorrhizae as well as their significance
India has suitable conditions for mushroom cultivation due to its climate and availability of agricultural waste. Mushroom cultivation is growing, particularly in states like Himachal Pradesh, Tamil Nadu, and Uttar Pradesh. Different mushrooms can be cultivated at different times of year depending on temperature. Button mushrooms remain the most popular and are cultivated by both seasonal and commercial growers. The largest commercial producers are located in states like Gujarat, Punjab, and Maharashtra. Overall production has been increasing in recent years at an annual rate of 4.3%.
Mushroom Cultivation and Spawn Production technology NikhilPatidar40
This document provides information about an Experiential Learning Programme module on mushroom cultivation and spawn production technology. It includes general information about mushrooms such as their morphology, life cycle, nutritional value, and common types. It then discusses spawn production, including equipment, media preparation, isolation of fungi, and production of mother and commercial spawn. Steps for mushroom cultivation and management practices are outlined. Finally, it briefly discusses value addition of mushrooms into products. The document is intended to inform students in the ELP module about various aspects of mushroom cultivation.
2 2 nutritional value and importance of mushroomVelmuruganRaj2
Mushrooms are a nutritious food high in protein, vitamins, minerals, and fiber but low in calories and fat. They contain important nutrients like vitamin D, B vitamins, selenium, and potassium. Mushrooms may help reduce the risk of diseases like cancer, heart disease, and high blood pressure due to their antioxidant and anti-inflammatory properties. Mushroom cultivation also provides economic benefits by utilizing agricultural waste and creating jobs, especially for women.
Proposal for community mushroom spawn unitRitika Bansal
The document discusses establishing a mushroom spawn production unit in Kaparada, Gujarat to benefit tribal women. Currently, women face issues accessing affordable spawn, inconsistent production/sales, and lack value addition opportunities. The proposed intervention is a community-run spawn unit with a daily 15kg capacity. It aims to ensure sustainable local spawn access, boost consistent mushroom cultivation/sales, and enable value addition. The 24-month pilot will benefit 150-200 women through training, increased incomes, and an alternative livelihood option especially during crises like pandemics.
The document discusses oyster mushrooms, including that they are known as Pleurotus, have excellent nutritional value as a protein source, and can be cultivated using lignocellulosic waste materials. It provides details on the cultivation process, which involves chopping and soaking straw, applying spawn to prepared beds, maintaining proper temperature and humidity, and harvesting mature mushrooms. Key information covered includes common species of oyster mushrooms, their nutritional composition, and expected yields of over 500 kg of fresh mushrooms per ton of dry straw substrate.
Mushrooms provide many nutritional and health benefits. They are a good source of protein, vitamins, minerals, and fiber. Some mushrooms have compounds that may help fight cancer and support immune function. Mushroom production technology involves preparing compost, sterilizing the compost to prevent competing microorganisms, adding mushroom spawn, and carefully monitoring environmental conditions as the mushrooms grow. Mushrooms can be commercially grown on agricultural waste materials. Festivals aim to educate the public about mushrooms and promote their consumption for health and nutrition.
Mass production of bio pesticides and bio agents. balram2424
Detail Mass production of....
Trichoderma viride
Corcyra cephalonica
cryptolaemus montrouzieri
Trichogramma chilonis
Zygogramma bicolarata
Nuclear polyhydrosis virus of Helicoverpa armigera
Nuclear polyhydrosis virus of Spodoptera litura.
in this ppt you will get all detail mass production procedure of all mentioned above bio pesticides and bio agents.
Mushroom cultivation involves growing fungi for food and other uses. There are several steps: composting raw materials like manure to prepare soil, inoculating the compost with mushroom spawn, and maintaining ideal temperature and moisture levels as the mushrooms grow. Common cultivation methods are garden/field cultivation using small ridges, cave cultivation in rocky areas, and indoor cultivation in controlled rooms. Edible mushrooms include white button mushrooms, oyster mushrooms, and shiitake mushrooms. Mushrooms have many applications including food, medicine, waste decomposition, and producing enzymes.
This document provides an introduction to mushroom spawn preparation. It defines mushrooms and their life cycle. Mushrooms are nutritious and can be cultivated with low investment for profit. Spawn is the seed of mushrooms and is prepared by growing fungal mycelium in sterile grains. The process of spawn preparation involves making a pure culture, mother spawn in bottles, and commercial spawn in bags. Proper storage, transport, and precautions are needed to prevent contamination of the spawn.
We can make various products like soup powder, papad, nuggets, chips, preserve, candy etc. using different mushrooms. products like pasta, noodles etc. by supplementing with fresh or dried mushroom powder.
Self-incompatibility is a mechanism that prevents self-fertilization in plants by inhibiting pollen tube growth or embryo development during self-pollination. It promotes outcrossing and maintains heterozygosity. There are two main types: sporophytic self-incompatibility, where the pollen's compatibility is determined by the plant that produced it, and gametophytic self-incompatibility, where it is determined by the pollen grain's own genotype. Self-incompatibility can be important for hybrid seed production but also presents challenges like maintaining parental lines and overcoming environmental factors that can lead to self-fertilization. Methods like doubling chromosome number or isolating self-fertile mutants can eliminate self-
This document describes the process for mass producing Trichogramma chilonis, a parasitoid wasp used as a biological control agent, using Corcyra cephalonica moths as a host. The process involves:
1) Producing Corcyra cephalonica moths by infesting sterilized sorghum grains with eggs in boxes and collecting emerging moths over 2 months.
2) Collecting Corcyra eggs daily and cleaning them through sieves.
3) Placing cleaned Corcyra eggs on cards and exposing them to UV light to prevent hatching.
4) Introducing Trichogramma parasitoid wasps to the cards containing
Similar to Marketing management of mushroom and 7 p’s A Presentation By Mr Allah Dad khan Former Director General Agriculture Extension KPK Province and Visiting Professor the University of Agriculture Peshawar Pakistan
This document provides guidance for conducting interviews as part of market research. It recommends making appointments for interviews, communicating the expected length, and sticking to the scheduled time. When providing choices in questions, limit options to 3-4. Keep checklists short for the same reason of being easier to remember. As a thank you, provide a small gift at the end such as coupons, stickers, or produce samples for professional buyers.
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2. Retaining customers involves keeping in contact through newsletters and social media, showing continued interest, addressing cancellations, offering additional services, maintaining brand image, and rewarding loyalty.
3. Pricing a product requires calculating costs of development, production, marketing, and profit to reflect customer value and competition while covering expenses.
Veblen goods are commodities for which demand increases as price increases, unlike typical goods where demand decreases with higher prices. For Veblen goods, higher prices signal higher status, making the goods more desirable. Luxury goods like designer handbags and expensive wines are often considered Veblen goods because raising their prices can increase demand by making them appear more exclusive. Marketing focuses on understanding customer needs while selling focuses on the needs of the seller and promoting existing products. Distribution channels refer to the methods companies use to get products to consumers, and include both direct channels like online sales as well as indirect channels that go through wholesalers and retailers.
1. A target market is a specific group of potential customers who have common needs, wants, and the ability and willingness to purchase a product.
2. Target marketing focuses marketing decisions on a very narrow target market. Understanding the target market makes marketing decisions easier.
3. The first questions to ask when introducing a new product are who the customers are and who will buy the product. Assuming "everyone" will buy the product can lead to business failure.
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Marketing management of mushroom and 7 p’s A Presentation By Mr Allah Dad khan Former Director General Agriculture Extension KPK Province and Visiting Professor the University of Agriculture Peshawar Pakistan
8. 1. Make the market drive your production. Talk to
potential buyers about volume and prices.
2. Explore various marketing options: brokers,
distributors, farmers’ markets, restaurants, grocery
stores, food service operations, and co-ops.
3. Consider reselling other growers’ mushrooms to
offer more variety and larger volume.
4. Talk to other producers and perhaps a consultant
about production systems.
5. Consider buying used equipment to reduce initial
capital investment.
6. Strike a balance between undercapitalizing and a
heavy debt load.
9. Market the fresh or dried product directly to
your customers (at farmers’ markets, to over
the Internet, through mail-order offerings)
Add value to the mushroom by creating
processed products (mushroom sauces, dried
entrée mixes, teas, extracts)
Wholesale as fresh produce (on contract or by
the batch)
10. If you can sell your mushrooms or mushroom
products directly to an end user, you will naturally
receive a better price than if you sell to a wholesaler.
Direct marketing of mushrooms at local farmers’
markets, to restaurants, or in supermarkets is
possible in many locations. When competing in local
markets, excellent service, top quality, and consistent
supply, rather than the lowest price, might win the
sale, particularly with gourmet chefs. Some chefs
specialize in locally grown foods and may be
interested for that reason. Others are willing to pay
for fresh, premium produce. In any case, establishing
a relationship with the buyer and reliably delivering a
quality product are essential for this type of
marketing
11. Selling fresh mushrooms to a wholesaler will
mean a lower price than if you market
directly. However, for growers who choose
not to involve themselves in direct sales,
there are established wholesale markets for
mushrooms. Wholesalers advertise in produce
industry periodicals like The Packer. Your
local librarian or an Internet search can help
you locate other such magazines.
12. Adding value to fresh mushrooms usually
means either developing a processed
product, such as a sauce, or drying surplus
mushrooms for sale in the off-season, when
prices are higher. A value-added product can
be sold either directly to the consumer or to
wholesalers
15. The marketing mix definition is simple. It is about putting the
right product or a combination thereof in the place, at the
right time, and at the right price. The difficult part is doing
this well, as you need to know every aspect of your business
plan.
16.
17.
18. To begin with, develop the habit of looking at your product as
though you were an outside marketing consultant brought in
to help your company decide whether or not it's in the right
business at this time. Ask critical questions such as, "Is your
current product or service, or mix of products and services,
appropriate and suitable for the market and the customers of
today?
19.
20. The second P in the formula is price. Develop the
habit of continually examining and reexamining
the prices of the products and services you sell to
make sure they're still appropriate to the realities
of the current market. Sometimes you need to
lower your prices.
21.
22. The third habit in marketing and sales is to think in
terms of promotion all the time. Promotion
includes all the ways you tell your customers about
your products or services and how you then market
and sell to them
23.
24. The fourth P in the marketing mix is the place
where your product or service is actually sold.
Develop the habit of reviewing and reflecting upon
the exact location where the customer meets the
salesperson. Sometimes a change in place can lead
to a rapid increase in sales
25.
26. Process Many customers no longer simply buy a
product or service - they invest in an entire
experience that starts from the moment they
discover your company and lasts through to
purchase and beyond.
27.
28. The next P is positioning. You should develop
the habit of thinking continually about how
you are positioned in the hearts and minds of
your customers. How do people think and
talk about you when you're not present? How
do people think and talk about your
company? What positioning do you have in
your market, in terms of the specific words
people use when they describe you and your
offerings to others?
29.
30. People Everyone who comes into contact with
your customers will make an impression.
Many customers cannot separate the product
or service from the staff member who
provides it, so your people will have a
profound effect — positive or negative — on
customer satisfaction