Marketing of Mushroom

1. Marketing of Mushroom
Fresh market and
Drying

2. Marketing of mushroom
• Marketing: the right product, to the right people, at the right price, at the
right time and in the right way

3. POST HARVEST PRACTICES OF MUSHROOM
• Harvesting
• Grading
• Pre cooling (1.7 ℃ -7.2℃) – fresh, processed (canning , drying, pickling)
• Packing- polypouches , cartons
• Transportation
• Marketing
• Domestic trade, export

4. Harvesting

5. Post Harvest
• formation of brown coloration – after maturation
• quality deterioration and loss of marketability.
• post harvest (increase the shelf life and marketability)
• harvested after 3 weeks.
• Button mushrooms - CAP size is 30-45 mm diameter
• Oyster mushroom - fruiting body becomes curled under edges and well
formed gills.

6. Cleaning of mushroom
• Removing of unwanted straw
• Cleaning of mushroom
• Improve the quality of
mushroom

7. Grading of mushroom
• Important for marketing
• Graded into A, B and C
• According to size, colour and shape
• Good grade mushroom
– Similar varieties characters
– Good mature
– Well shaped
– Well trimmed
– Free from open caps/ disease/
spots/insect injury
– Free from spoilage/ damage by any
cause

8. Pre cooling
• Kept in a plastic bag and stored in
cooling unit
• long distant transport – (speedy
refrigerated transport system)
cartons containing polythene
pouches of mushrooms may be
transported by refrigerated trucks.
•
• short distance markets,
precooled fresh mushrooms are
dispatched in wooden boxes with
sufficient crushed ice in
polypacks.
• local retailer’s markets
mushrooms are packed in
polypouches and despatched by
cycle, cyclerickshaws, auto-
rickshaws etc.

9. Preservation of mushroom
• Canning- preservation
process
• Mushroom pieces- brine,
butter, oil, vinegar.
• Six basic operation-
• Cleaning -
• Blanching – scalding in
boiling water/ steam for short
time. Clean the surface
• can filling
• sterilization
• cooling
• labelling

10. Drying
• Drying at ambient
temperature
• Dehydration
• Eg. Sun drying,
mechanical drying, air
drying, micro-wave oven

13. Drying
• Individual Quick Freezing (I.Q.F.)
• Vaccum Freeze Drying (VFD)
• Drying
• Vaccum Drying
• Pickling
• Radiation Preservation

14. Individual quick freezing (IQF)
• followed in large industrial
units.
• mushrooms are inspected,
sliced and graded according
to quality.
• After that, blanched and
water cooled mushrooms are
subjected to tunnel freezing
stage.
• At this stage, these are cooled
in a system having temp –
40℃and the core areas of
mushroom pieces acquire a
temp around – 18℃.
• Subsequently, packed in
multi-layer polybags and
stored in a cold storage
having temp –20℃ to –25℃.

15. Vacuum freeze drying (V.F.D.)
• In this process the original shape, quality,
colour size, texture, freshness
• cooling below the freezing point i.e. – 40℃
• moisture present in mushroom is converted
to tiny ice molecules

16. Drying
• preserving mushrooms at
ambient temperatures.
• dehydration processes
• Sun drying, mechanical
drying, air drying, micro-
wave oven drying, etc.
• Among these the microwave
oven drying is the best
method.
• Vacuum drying process is
followed in reduced pressure. In
this process, the produce is
subjected to a vacuum drier in
which steam is present at about
1.0 to 1.5 bar.
• A vacuum pump is used to
reduce pressure inside the
product. The end product is
obtained after completion of
vacuum drying process.

17. Pickling of mushroom
• Mushrooms are fried with
spices and allowed to cool
and filled in bottles

18. • Protect the mushroom during
marketing
• Packed in polythene bag
– 100 %
biodegradable/renewable
– Waste become raw material

19. Packing

20. Marketing
Mushrooms are marketed
as fresh, dried and
preserved

21. Medicinal values of
Mushroom • Lectins
• dietary fiber
• Lactones
• Terpenoids
• Statins
• phenols,
• Alkaloids
• antibioticsmetal chelating
agents.
• mainly β-D-glucans
• Heteroglucans
• chitinous
substances
• Peptidoglucans
• proteoglucans (β-
D-glucans linked to
proteins)

22. Antimicrobial compounds from Mushroom
• (Lycoperdon perlatum, Clavaria vermiculris, Marasmius oreades and
Pleurotus pulmonarius)
• phenolic contents - antioxidant nature influenced by ascorbic acid
content.
• therapeutic agents
• Ganoderma - antibacterial activities against Bacillus sp.,
Staphylococcus aureus., Escherichia coli, Klebsiella sp.,
• Pleurotus obstreactus, Lentinus edodes, Agaricus bisporus shown no
inhibitory activity until 48 hours of incubation .

23. Preservation
methods and value
addition for
mushrooms
VALUE ADDITION
• ➢ A lot has been done in the
medical section form mushrooms
• e.g in supplements for patients,
capsule tablets, tea bags for
cancer patients.
• ➢ In the cosmetic industry
• ➢ In domestic consumption as
soups,tea etc
PRESERVATION
➢ FREEZING (2 -4 ֯C
➢ DRYING
- Freeze drying (frozen &
vacuumed)
- Tunnel drying
- Common local driers

24. Anti aging property • Polysaccharides extracts : scavengers
of free radicals
• Ergothioneine : eyes, skin and bone
marrow
• Antioxidant activity
• Ascorbic acid
• Tocopherols
• Phenolic compounds
• Carotenoids, flavones, etc
Eg: Reishi, Agaricus
blazei,
oyster mushrooms,
Agaricus bisporus,
shiitake, Maitake

25. Antioxidants
• Vitamin E, Flavones
• β-carotene and vitamin C
• Se, Zn, minerals
• Superoxide dismutase
• Catalase
• Glutathione peroxidase

26. Mushroom Research Centers in India
• ICAR-IIHR, Banglore- oyster white, oyster grey, milky
mushroom, elm oysterr, pink oyster, shiitake mushroom,

27. Mushroom food recipes
• High protein content
• Ex- kadai mushroom, mushroom biriyani, mushroom
manchurian, mushroom masala