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.

1. Welcome
To
Experiential Learning Programme (ELP)Module
Session :- 2022-23

2. Shri Vaishnav Institute of Agriculture
Indore (M.P.)
Department of Plant Pathology
Course Title :- Mushroom Cultivation and
Spawn Production Technology
Session :- 2022-23
Course Code :- BAG803
Submitted By :-
Nikhil Patidar
1915BSCH4AG05107
VIII semester(4th year)
Submitted To :-
Module Incharge
Dr. J. K. Patidar
ELP coordinator :-
Dr. P.K. Prajapati

3. Shri Vaishnav Vidhyapeeth Vishwavidyalaya
Shri Vaishnav Institute of Agriculture
Content :
1. General information of Mushroom.
a. Introduction of Mushroom
b. Morphology of Mushroom.
c. Life cycle of Mushroom.
d. Medicinal and nutritional value of Mushroom.
e. Advantages of Mushroom as diet.
f. Types of Mushroom .
2. Spawn Production from Mushroom.
a. General Equipment and common element
used in Mushroom culture
b. Preparation of PDA media
c. Isolation of Mushroom fungi
d. Preparation of mother/master Spawn culture
e. Preparation of commercial Spawn production
f. Cost of Mushroom Spawn production and return
3. Steps involved in Mushroom cultivation.
a. Material requirements for mushroom cultivation.
b. Steps involve In Mushroom cultivation
b.1. Sterilization of Wheat Straw
b.2. Preparing the bag
Content :
b.3. Different stages of growth & fruiting
b.4. Other management practice
c. Cost and return of Mushroom production
4. Value addition of Mushroom
a. Mushroom Biscuit
b. Mushroom Chakli
c. Mushroom Shakkar pare
d. Mushroom Samosa
e. Cost and return from Mushroom products

4. 1. Mushrooms are a fleshy, macroscopic,
saprophytic, spore-bearing fruiting structure
of a fungus (edible fungus)
2. Belonging to class Basidiomycetes except few
which belong to Ascomycetes.
3. It grows on dead and decaying organic
materials absorbing nutrients from decaying
substrates using fine, usually thread like
structures (mycelium) which penetrate into
the substratum.
4. Mycelium absorbs sufficient food materials
and grows profusely forming reproductive
structure and further fruiting body, commonly
known as mushroom.
What are mushrooms?

5. Morphology of Mushroom :- The fruiting body/basidia
consist of the following parts:
1. Pileus/Cap :
• It is various in shape and size
depending on the species
and the stage of growth.
• It is a convex, fleshy
structure, which later
becomes flat.
• The surface of the cap may
be smooth, hairy or rough
like fragments.
• The cap supports and
protects the gills or pore
where the spores are
produced.
2.Gills/Pores :
• These are tiny
smooth, wrinkled or
veined packed closely
together forming a
sponge layer usually
present underside of
the cap and produce
spores.
• The gills are of
different lengths and
bear basidia all over
the surface.

6. 3) Annuls/Ring :-
• A partial veil grows
from the edge of the
cap to the stem.
• The ring is left on
the stem as the cap
grows and breaks
the veil.
• The veil provides
extra protection for
the spores when the
mushroom was
young.
(4) Stipe/Stalk/Stem :-
• The stalk or stipe is
negatively geotropism
• Helps to hold up the
cap or pileus, above the
ground level
• To enable the vertically-
falling spores to be
easily drifted away by
wind.

7. (5)Volva:-
•It is a cup like structure
surrounding the swollen
basal portion of the stalk of
some mushroom.
•Volva is mostly found in
poisonous mushroom such as
Amanitas group etc. except
some cultivated mushroom
of Volvariella volvacea.
(6) Mycelium:-
• The mycelium is
the hidden
‘body’ of the
fungus, which
remains
underground
and grows
saprophytically

9. Releasing of basidiospores from
mushroom gills

10. Medicinal and nutritional value of mushroom
Medicinal Importance :- Mushroom has cardio-
vascular, chemopreventive, antitumor, anticancer,
antiviral, antibacterial,anti-inflammatory, and
antioxidative, antidiabetic, which have been dealt briefly.
1.Diabetic Patients :-Mushroom is preferred by diabetic and
hypertension patients due to low sodium content, low
caloric value, low sugar and low cholesterol free fat
quantity
For eg. Pleurotus sp., Ganoderma lucidum.
2.Hypertension:-
• This also makes it ideal for any diet formulated for
patients suffering from: hypertension.
• Mushrooms are rich in potassium, which enhances
preference in a hypertension diet.
For e.g. Pleurotus sp.

11. 3. Anaemia :-Mushroom helps to reduce anaemia due to presence of folic acid.
folic acid or folate which is beneficial supplement during pregnancy to boost fetal
health.
4.Reduce High Blood Pressure :-Mushroom helps to reduce high blood owing to
the presence of potassium, an essential minerals.
For eg. For Ganoderma lucidum.
5. Antioxidant property:- Mushrooms have antioxidant property due to presence
of Ergothioneine.
For e.g. Pleurotus sp.
6. Prevention of Cardio-vascular Diseases:-The high proteins, macro-elements
and low calorific value make mushroom choice food for prevention of cardio-
vascular diseases
7. Prevent from Cell Damage:-Edible mushrooms also contain significant amounts of
riboflavin and niacin, and are rich in selenium, an antioxidant that helps to protect cell damage
caused by free radicals. It also stimulates non-specific immune system, reduces blood cholesterol and
glucose levels.

12. Advantages of mushroom as diet
1.Low in calories, i.e. 28 Kcal/100g
fresh mushroom and low in fat
(maximum 0.3%). Therefore, mushrooms
are suitable for obese person.
2.Cholesterol is absent, but ergosterol
is present which is converted into
vitamin D in human body. Therefore,
mushrooms are good for heart disease.
3. High fibre content, i.e. above 2gm .
Therefore, it is suitable for those having
constipation.
4.Mushrooms are alkaline due to
alkaline ash (more than 1% ). Therefore,
it is an advantage for those having
acidity/gastritis problem.

13. Nutritive value of different mushrooms (dry weight per 100 gm)
Mushroom species Carbohydrate Fibre Protein Fat Ash Energy kcal
Pleurotus sajor-caju 63.40 48.60 19.23 2.70 6.32 412
Pleurotus ostreatus 57.60 8.70 30.40 2.20 9.80 265
Agaricus bisporus 46.17 20.90 33.48 3.10 5.70 499
Auricularia auricula 82.80 19.80 4.20 8.30 4.70 351
Calocybe indica 64.26 3.40 17.69 4.10 7.43 391
Lentinula edodes 47.60 28.80 32.93 3.73 5.20 387
Flammulina Velutipes 73.10 3.70 17.60 1.90 7.40 378
Volvariella volvacea 54.80 5.50 37.50 2.60 1.10 305
(Source: Manikandan 2011)

14. Nomenclature
The term Pleurotus coined by Paul Kummer (1887) has been derived
from two Greek words: pleure means “side” and ous means “ear”. The
taxonomic position of Pleurotus is given below.
Kingdom: Fungi
Phylum: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Pleurotaceae
Genus: Pleurotus
Species: P. citrinopileatus (Golden Oyster mushroom)

15. Button Mushroom :-
• Scientific name :- Agaricus bisporus
• Common name :- Temperate button mushroom /
khumb mushroom
• Production month :- Mid Nov-Mid December
• Temperature:- 20- 22°C ( Spawn run)
16-18°C (fruiting )
• CO2 concentration :- 0.08- 0.15%( 1000-5000
ppm)
• Relative humidity :- 80-90%
• Producing State :- H.P, Haryana, Jammu and
Kashmir.

16. • Scientific name:- Agaricus bitoquis
• Common name:- summer white
button mushroom
• Temperature:- 28°-30° C(Spawn run),
25°C (Fruiting)
• Producing State:- U.P, Maharashtra,
Andhra Pradesh, Tamil Nadu and
Karnataka

17. Oyster Mushroom :-
• Scientific name :- Pleurotus spp.
• Production month :- September to March
• Temperature:- 20- 22°C ( Spawn run)
20-30°C (fruiting )
• CO2 concentration :- 500-1500 ppm
• Relative humidity :- 80-85%
• Light :- 750-1500 lux
• Producing State :- Odisha, Karnataka, Maharashtra, Andhra
Pradesh, Madhya Pradesh, West Bengal, Medghalaya , Tripura,
Mizoram,Assam

18. Pleurotus florida
White Mushroom
Pleurotus sajor- caju
Grey Mushroom
Pleurotus ostreatus
Black Oyster Mushroom
Different species of Oyster Mushroom:-

19. Pleurotus d’jamour
Pink Mushroom
Pleurotus citrinopileatus
Golden Mushroom
Pleurotus erungi
( King Oyster)

20. White Milky Mushroom
• Scientific name :- Calocybe indica.
• Production month :- summer months
• Temperature:- 26- 28°C ( Spawn run)
30-35°C (fruiting )
• CO2 concentration :- 500-1500 ppm
• Relative humidity :- 85-90%
• Light :- 500- 900 lux
• Producing State :- Tamil nadu , keral,West
Bengal, Karnataka, Odisha, Haryana ,

21. Paddy Straw Mushroom
• Scientific name :- Volvariella volvacea
• Production month :- warmer months
• Temperature:- 26- 28°C ( Spawn run)
30-35°C (fruiting )
• CO2 concentration :- 1000-5000 ppm
• Relative humidity :- 80-95%
• Light :- 250- 750 lux
• Producing State :- Tamil nadu , keral,West
Bengal, Karnataka, Odisha,

22. Medicinal Mushroom
Shiitake Mushroom
• Scientific name :- Lentiula lucidum
• Common name :- Shiitake Mushroom
• Production month :- summer months
• Temperature:- 16- 22°C ( Spawn run)
22-27°C (fruiting )
• CO2 concentration :- 1000-10,000 ppm
• Relative humidity :- 85-90%
• Light :- 500- 2,000 lux
• Producing State :- Tamil nadu, Karnataka,
Odisha, Punjab, Haryana, Maharashtra, Andhra
Pradesh,

23. Reishi Mushroom
• Scientific name :- Ganoderma lucidum
• Common name :- Reishi Mushroom
• Production month :- summer months
• Temperature:- 20- 25°C ( Spawn run)
25-28°C (fruiting )
• CO2 concentration :- 5000-20,000 ppm
• Relative humidity :- 85-95%
• Light :- 500- 1500 lux
• Producing State :- Tamil nadu, Karnataka,
Odisha, Punjab, Haryana, Maharashtra, Andhra
Pradesh, Uttar Pradesh

24. Chinese caterpillar Mushroom
• Scientific name :- Cordyceps sinensia
• Common name :- Chinese caterpillar Mushroom
• Production month :- winter months
• Temperature:- 18- 20°C ( Spawn run)
16-24°C (fruiting )
• Relative humidity :- 70-90%
• Light :- 800- 1000 lux
• Producing State :- Punjab, Haryana, Himachal
Pradesh, Jammu and Kashmir

26. Spawn
• Spawn is the mycelium of mushrooms growing in its substratum
and prepared for the purpose of propagating Mushroom
production.
• A steam sterilized grain colonized by the mycelium of the
mushroom and used to “Seed of Mushroom”
• Grain Spawn was first time introduced by Sinden(1932) who
added calcium salts to hard rye grain.
• Grain of wheat, rye, sorghum, bajra, rice and maize used as a
substrate for Spawn production.

27. Preparation of Pure culture and sub- culturing
1.Preparation
of the media
2.Sterilization
3.Inoculation
4.Incubation

28. Steps in Spawn Production
Step1: Preparation of Mother culture:
a) Media Preparation
b) Tissue Culture
Step2: Sub culture
Step3: Spawn Production:
a) Mother Spawn /Master Spawn
b) Commercial Spawn / Planting
Spawn

29. General Equipment and common
element used in Mushroom Culture
A . Common element :-
• Petri dish
• Culture tube
• Conical flask (250ml,500ml)
• Breaker, Measuring cylinder, forceps, Spatula,
Spirit lamp
B. General Equipment:-
1.Autoclave:-
• It kills thermophilic microorganism.
• It used for Sterilization of media at 121.6° C at 15
PSI (Pound per square inch) for 15 minute . The
time is counted after the pressure reaches 15PSI

30. 2.Hot air oven:-
A. Based on principle of dry heat sterilization
B. It kills the the microbes by oxidizing their chemical
constituents mainly cell constituents.
C. It is used for Sterilization of Petri dishes which done at
at 160°c for 1hour .
• BOD incubator :- Biological oxygen demand which
used to incubate petri dishes for growth and
multiplication of mushroom fungus

31. • Laminar flow chamber:-
A. It provide microorganism free environment for
pouring of Sterilized media in sterilized Petri dish
B. It have fitted pre filter and HEPA( High efficiency
Particular air ) filter as small as 0.3 micron to 0.45
micro having efficiency of 99.99%
• Weighting balance :- It is used for measuring
the agar , dextrose etc.
• Refrigerator/Deep freezer:- It is used for
preservation of Spawn.

32. • Preparation of Media {(Potato Dextrose Agar
(PDA)}:-
1. Usually, Potato dextrose agar is used as media for the cultivation of
fungi.
2. PDA is a general purpose medium for yeast and mould, that can be
supplemented with amino acids or antibiotics to inhibit bacterial
growth.
Material Requirements –
Peeled potatoes: 250gm
Dextrose: 20gm
Agar : 20gm
water: 1000ml

33. 1. Weighting of
potato.
2. Cutting of
potato into small
pieces.
3. Washing of
potato pieces.
Preparation of PDA Medium :-

34. 4. Taking 1000ml of
water.
5.Put cut pieces
in vessel.
6.Boiling for 15
minute.

35. 7.Filtered the
extract by using
muslin cloth.
8.Weighting of
20gm Dextrose
& 20gm Agar.
9. Adding 20 gm
dextrose in potato
extract.

36. 10.Adding 20gm
Agar – Agar in
potato extract.
11. Adding
required amount
of water to make
1000ml solution
12.
12.Medium was
poured into
conical flasks.

37. 14.Filled autoclave
with water to plus
mark.
15. Putting conical
flask in autoclave
for Sterilization at
15 PSI at 121.6°C
for 15 minutes.
13.Plugged with
Non absorbent
cotton plugs and
covered with
Aluminium foil /
Paper before
autoclaving.

38. 17. Removing Sterilized
medium from autoclave after
‘15’minutes.
16. Sealing autoclave.

39. • Before staring Pure culture with Mushroom we should
sterilize our hands and working area i.e., LAF with 70%
ethanol and fumigate the laminar air flow with formaldehyde
and ‘ON’ UV rays for 20 minute in LAF.
Step:-1
Isolation of Mushroom fungi

40. • Taking sterilized Petri dish
from hot oven.
• Then bring PDA into LAF and add
0.03 gm (300mg) streptomycin
sulphate into the media to prevent
the bacterial contamination.
Step:-2

41. • Now take a well grown healthy
Pink oyster mushroom and
clean it with 70% ethanol.
• Place 20ml PDA in each Petri
dishes.
Step:-3

42. • Take a sharp knife and sterilize
with 70% ethanol and also
sterilize with flame.
• Split the Mushroom
longitudinally where stalk and
cap intercepts.
Step:-4

43. • Now take a small piece of mycelium
of Pink Mushroom.
• Place it in PDA media which is
already placed in Petri dishes.
Step:-5

44. • Seal the petri dish and
Tagging of date and name on
Petri dish.
• Place Petri dish in B.O.D for 10 day
to observe full growth of mycelium.
Step:-6

45. Procedure for preparation of Mother / Master Spawn Culture
1.Take 2kg healthy
and cleaned cereal
grains
(wheat/jowar/bajra).
2.Washing of grain
with water.
3.In big vessel washed
grain are keeped in 10
litres of water for soaking
for 2 hours.

46. 4. Grain are boiled
for 30 minutes.
6.Excess water is
drained off.
5. Checking grain
is boiled or not .

47. 7. Wheat grains
are dried on
table to remove
extra moisture.
8. Add CaSO4
40gm in dried
Wheat grains.
9. Add CaCO3 10 gm in
dried Wheat grains.

48. 10.Mixing
CaCO3 &
CaSO4 in
Wheat grains.
11.Filling
wheat grains
in bottle.
12. Weighting of
filled wheat
grains bottle.
13 Plug
bottle with
cotton.

49. 14. Place bottle in
autoclave for
autoclaving.
15. 5p.s.i after 10 minutes. 16. Autoclave at 22
p.s.i for 2hr.

50. 17. Sterilization
of table with
Ethanol.
19. Keep filled
bottle on table
after autoclaving
for cooling.
21. Sterilizing
hand and
instruments.
20.Placed bottle
after cooling in
laminar air flow.

51. 22. Creating a circle
bits of Agar medium
colonized with the
mycelium of pure
culture with help of
cork borer
23.Inoculate bottles
with 4-5 bits of
Mycelium.
24. Pluged
bottle with
cotton after
inoculation .
25. Inocubate
in BOD at 25°C
for 5-10 days.

52. Step-1: Heathy and cleaned cereal grains
Step-2: Boil grains in water for 30 minutes
Step-3: Remove excess water
Step-4: Dry grain in shade
Step-5: Mix CaCO3 (0.5%) and CaSO4(2%)
Step-6: Fill 300gm grains in each bottle
Step-7: plug cotton and autoclave at 22p.s.i for 2 hr.
Step-8: Inoculate Mycelium of desired strain using laminar air flow in a
bottle
Step-9: Inocubate in BOD at 25°C for 5-10 days
Step-10: Mother/ Master Spawn are ready
Flow chart of Mother Spawn Preparation

53. Procedure for preparation of Commercial Spawn Production
1.Take 1.7 kg healthy
and cleaned cereal
grains
(wheat/jowar/bajra).
2.Washing of grain
with water.
3. Grain are boiled
for 30 minutes.

54. 4. Checking grain
is boiled or not .
5.After Boling
excess water is
drained off.
6. Wheat grains
are dried on
table to remove
extra moisture

55. 7. Add CaSO4
17.38gm in dried
Wheat grains.
8. Add CaCO3
7.17 gm in dried
Wheat grains.
9.Mixing CaCO3 &
CaSO4 in Wheat
grains.

56. 10.Filling
wheat grains
in
polypropylene
bags .
11. Weighting of
filled wheat
grains bags
(400gm).
12. Plug
Polypropylene
bags with cotton.
13. Place
polypropylene
bags in autoclave
for autoclaving.

57. 15. 5 p.s.i after 10 minutes.
16. Autoclave at 22
P.S.I for 2hr.
14. Sealing of
autoclave

58. 18. Keep filled
polypropylene bags
on table after
sterilization for
cooling.
19. Sterilizing the L.A.F
chamber with Ethanol
17. Taking out
polypropylene
bags after
sterilization

59. 21. Sterilizing hand and
instruments.
20. Bags are kept
L.A.F chamber
under U.V. tube
for 20-30 minutes
before inoculation
22.Taking out
mother spawn from
BOD incubator

60. 23. Removing
cotton plugs
from
polypropylene
bags
24. 10-15 gm of
Mycelium growth
grain of Mother
Spawn inoculate
with bag
25. Plug
Polypropylene
bags with cotton
26. Inocubate
polypropylene
bags in B.O.D
incubator for 15-16
days

61. Step-1: Heathy and cleaned cereal grains
Step-2: Boil grains in water for 30 minutes
Step-3: Remove excess water
Step-4: Dry grain in shade
Step-5: Mix CaCO3(0.5%)and CaSO4 (0.2%)
Step-6: Fill 300g grains in each bottle
Step-7: plug cotton and autoclave at 22p.s.i( 126°) for 1-2
hr.
Step-8: Inoculate Mycelium of desired strain using laminar flow in a
Polypropylene bag
Step-9: Inocubate in BOD at 25°C for 15-16 days
Step-10: Commercial Spawn are ready to use
Flow chart of Commercial Spawn production

62. Cost of Mushroom Spawn Production and Return
S.No. Particular (Items) Cost (Rs.)
1. Fixed cost
a. Cost of Building of 51m2
area (Rent)
200
Total 200
b. Cost of machinery and
others (Rent)
I ) Autoclave (1 no.) 25
ii )Laminar air flow (1 no.) 25
iii) BOD Incubator (1 no.) R 25
iv) pH meter (1 no.) 5
V) Gas stove with regulator
(1 no.)
20
vi) Weighing balance (1
no.)
5
Total 105

63. 02. Recurring
expenditure
A. Raw Materials
i) Cost of grains
(10 kg) @ 25/kg
250
ii) Calcium
carbonate (50 g)
12
iii) Calcium
sulphate (200 g)
55
iv)Cost of non-
absorbent cotton
(0.5 kg @ 200/kg)
100
v) Cost of
polypropylene
bags (1 kg @
160/kg)
160
vi) Energy
consumption/yea
r
100
v) Miscellaneous 50
Total 727
Cost of
Production (Rs.
A. Raw materials 727
B. Cost of
machinery and
105
C. Cost of Buiding
of 51 m2 area
(Rent)
200
Total 1032
Return (Rs.)
A. Income from
sale of 18 spawn
bags of 1 kg @
Rs. 100/kg
1800
B. Net Profit per
year (Rs 1800-Rs
1032)
750

64. Material requirements for Mushroom production
Spawn Wheat straw Tank Cotton
Rope
Water
Sprayer

65. Formaldehyde solution 37%
and Thiophanate Methyl 70%
WP
Bamboo structure
Polypropylene
bags
Scissor Exhaust fan Light

66. Steps Involve In Mushroom
Cultivation :

67. Collection of
wheat straw from
bag
Weight of straw Stirring the straw so
uniformly straw mix
with water
Formaldehyde
solution : 225 ml in 30
kg Dry straw or
7.5ml/kg Dry straw
Fungicide :
Thiophanate methyl
70%WP – 0.5gm/kg Dry
straw
1 2 3 4
STEP:1 Sterilization of Wheat Straw

68. Packaging tank for
Sterilization with poster
over a night
Removing Sterilized
straw from tank
6 7
5
Mixing
formaldehyde and
Fungicide in straw

69. Step 2: Preparing the bag : Start packing the straw into the plastic
bag
1st 2kg of wheat straw layer then 25gm of spawn layer
2nd layer of 1kg wheat straw and 25 gm of spawn layer
3rd layer of 1 kg wheat straw and 25 gm of spawn layer
4th layer of 1 kg wheat straw and 25 gm of spawn layer
5th layer of 2kg wheat straw and then pack the bag
SPAWN LAYER

70. 2.Bed
preparation
3.Weighting of spawn
1. Cutting
polypropylene
bags edge

71. 6.Tying of
Mushroom bag
with cotton rope
4. Spawning in wheat
straw 5. Cutting of 10 ft. Rope

72. STEPS:3 Practice inside the room
• Make 12-20 holes using a sharp
stick all over the bag .
• This will promote air circulation
• Tying of bags on
bamboo

73. • Removing of Polypropylene
from Mushroom bags after
17-18 days
• Watering twice in a
day

74. Procedure for Wheat straw Mushroom cultivation

75. Different stages of Growth and Fruiting in Mushroom
1. 2.
Mycelium growth Initiation of pin- head(stage-l)
Step:4

76. Shedding Colour
of Pin- head(stage ll)
3. 4.
Complete growth of oyster
mushroom as fruit

77. Step5 : Harvesting, Cleaning, Packaging and sale
Harvesting Cleaning of Mushroom
Weighting
of bag

78. Packaging of
200gm bags
Selling of Mushroom Bags in College

79. Other Management practices: Hanging of yellow
sticky trap
Using a yellow sticky trap, Malathion 50%E.C and NSKE based EC containing
Azadirachtin (0.15%) 1500 PPM

80. Cleaning of floor in room Cleaned room
After cleaning

81. Contaminated of bags :-
Brown discolouration Sclerotia growth in bags
Note – ‘To control Sclerotia growth in the room remove the contaminated
bags from room’

82. Cost and Return of Mushroom Production ( Group) 2
S.No Items Cost (Rs.)
01. Fixed cost
a. i)Cost of Building (4.11 M2) Rent 333
ii )Bamboo Stand (Rs. 1222) (10 %
depreciation and interest
@ 12%)
269
iii) Coconut Rope 1.3 kg (Rs.
140/kg) (to tie the bamboo stand)
(Rs.182) (10% depreciation and
interest @ 12 %)
40
iv) Cotton Rope 1 kg (Rs. 140/kg)
(To hang the mushroom bages) (Rs.
140) 10 (% depreciation and
interest @ 12%)
31
v ) Gunny Bag 167
Total 840
b. Cost of machinery and others
(Rent)
i) Fogger Machine 20

83. ii) Battery operated sprayer pump
(15 L)
50
iii) Temperature/humidity clock htc-
1
10
iv) Weighing machine 20
v) Soaking Take (500 L) 20
vi) Packing machine 20
Total 140
Fixed cost Total (a+b) 980
02. Recurring expenditure
a. Raw Materials
i) Wheat straw (30 Kg) @ 11/kg 330
ii) Spawn 3 Kg @ 100 kg 300
iii) Formaldehyde (225 ml) 47
iv) Thiophanate methyl (15 g) 13.5
v) Cast of polypropylene bags (1 Kg
@ 160/kg)
160
vi) Water Charges 50
vii) Energy consumption 50

84. Total 1000
03. Cost of Production (Rs.)
a. Raw materials 1000
b. Fixed cost. 980
Total 1980
04. Return (Rs.)
a. Income from sale of 11.2Kg
Mushroom @ Rs. 200/kg
2240
b. Net Profit per year (Rs 2240-Rs 1980) 260

86. Mushroom Biscuits
Ingredients:-
1. Mushroom powder – 15gm
2. Maida – 200gm
3. Rawa / Suji – 20 gm
4. Baking powder and Milk powder- 1 tablespoon and 20 gm
5. Sugar- 115 gm
6. Cardamom – 5-10 piece
7. Almond- 100 gm
8. Butter-100 gm
9. Vanilla essence and colour = 4-5 drops
10. Milk – 150 ml

87. 1. Place
mushroom in
sunlight
2. Cleaning of
dried mushroom
3. Grinding
of
Mushroom
4. Sift the
mushroom
powder
Steps in Mushroom Biscuit

88. 5.Weighting
of
mushroom
powder
6. Sift the maida,
sugar,
almond,cardomo
m, milk powder
7. Place in
vessel to
make dough
8. Making
dough with
milk

89. 9. Add baking
powder in
dough
10. Add
flavour in
dough
11. Add
colour in
dough
12. Now
dough Is
ready

90. 13. Cutting
Almond in two
pieces
14. Cutting butter
paper to keep Biscuit
15. Making biscuit in
group

91. 16. Keep
biscuit tray in
hot air oven
for cooking
17. Biscuit are
ready
Biscuit are taste by hoI
sir and patidar sir

92. Biscuit are taste by
HoD sir.
Biscuit are taste
faculty

93. S.No. Items Quantity (Gm/ml) Price Rs.)
A. Ingredients :-
i. Mushroom
Powder
ii. Maida
iii. Rawa / Suji
iv. Baking powder
v. Milk powder
vi. Cardamom
vii. Almond
viii. Vanilla essence
ix. Colour
x. Butter
xi. Milk
Total
25gm
200 gm
20 gm
10 gm
20 gm
10 piece
50 gm
5 ml
5 ml
100 gm
150 ml
50
30
10
6
10
10
35
10
10
60
10
241
Cost of Production of Mushroom Biscuit

94. S.No. Item Quantity Price (Rs.)
B i. Gas Cylinder
(Rent)
ii. Utensil (Rent)
iii. Miscellaneous
Total
15
15
20
50
Cost (A+B) 291
Return
A. Income from sale of {(40 biscuit of 20 gm
each) @ Rs. 10)} :- Rs. 400
B. Net Profit ( Rs. 400- Rs. 291) :- Rs. 109
C. B:C ratio :- 1: 1.37

95. Mushroom chakli :-
Ingredients
1.Rice flour = 500 gm
2.Besan = 250 gm
3.Jeera = 5-10gm
4. Ajwain = 10 gm
5.Safed till = 10 gm
6.Red chilli powder =15-20 gm
7.Turmeric = 10-15 gm
8. Salt = 15 gm
9. Hing = 5 gm
10.Pepper = 10 gm
11.Oil = 500 ml

96. Steps of Mushroom Chakli :-
1. Cleaning of
room before
making value
added product
2. Rice flour,
oil , Bisan
,salt and all
masala
3.Grinding
rice flour

97. 4..Breaking
black
pepper
5.Adding
salt
6. Adding
jeera , red
chilli, turmeric
powder,
7.Adding
oil in a
flour

98. 8.Adding
water in
flour
9. flour
plaiting
10. Filling a
prepared
dough in
chakli
making
machine
11. Making chakli

99. 12. Frying raw Chakli in oil 13. Chakli made and
packed

100. S.No. Items Quantity (Gm/ ml) Price (Rs)
A.
B.
Ingredients :-
i. Rice flour
ii. Gram flour
iii. Jeera
iv. Ajwain
v. Safed til
vi. Red chilli powder
vii. Turmeric powder
viii. Salt
ix. Hing
x. Pepper
xi. oil
Total
Material :-
i. Gas cylinder and
stone
ii. Utensil
iii. Miscellaneous
Total
500 gm
250 gm
10 gm
10 gm
10 gm
15 gm
15 gm
15 gm
5 gm
10 gm
500 ml
30
35
20
15
10
20
20
2
5
10
70
237
15
15
20
50
Cost of Production of Mushroom Chakli

101. Rs.
Cost of
Production
(A+B) 287
Return
A. Income from sale of {(30 packet of 50 gm
each) @ Rs. 20)} :- Rs. 600
B. Net Profit ( Rs. 600- Rs. 287) :- Rs. 313
C. B:C ratio :- 2: 0.9

102. Mushroom shakkar pare
1. Ingredients
• Maida - 500gm
• Sugar – 150 gm
• Mushroom powder -50 gm
• Oil – 500 ml
• Milk – 500 ml
• Salt = 10-15 gm
• Baking powder = 5-10gm

103. Mushroom shakkar pare Steps :-
1.Sift the maida
from sieve vessel
2. Adding mushroom powder
and sugar in a flour

104. 3.Adding baking powder, milk ,
oil in a flour
4.Mixing all the
ingredients well
in a flour

105. 5.Flour
plaiting
6. Dough
prepared
7.Making
chapti of
dough
8. Cutting
chapti into
several pieces
by knife

106. 9. Collecting cut
piece on a paper
10. Frying raw piece in a
oil

107. 11.
Shakkar
pare
is ready
12.Packed shakkar pare 13. Tasted by
HoI sir

108. S.No. Items Quantity (Gm/ml) Price Rs.)
A.
B.
Ingredients :-
i. Maida
ii. Sugar
iii. Mushroom
Powder
iv. Oil
v. Milk
vi. Salt
vii. Baking Powder
Total
Material :-
i. Gas cylinder
and stone
ii. Utensil
iii. Miscellaneous
Total
500 gm
150 gm
50 gm
500 ml
500 ml
15 gm
10 gm
45
5
100
70
30
5
5
260
15
15
20
50
Cost of Production of Mushroom Shakkar pare

109. Rs.
Cost of
Production
(A+B) 310
Return
A. Income from sale of ( 20 packet of 100 gm
@ Rs. 35 :- Rs. 600
B. Net Profit ( Rs. 600- Rs. 310) :- Rs. 290
C. B:C ratio :- 1: 1.9

110. Ingredients:-
1.Maida -750g. 12. Graded coconut-15g
2.Cooking oil – 1 litre. 13. Ketchup-1 pouch
3.Mix namkeen – 100gm. 14. Mushroom powder – 30g
4.Khatta miitha mixture-100gm
5.Sesame seeds – 10g
6.Fennel seeds-10g
7.Carom seeds – 10g
8. Coriander seeds – 10g
9.Red chilli powder-30 g
10.Salt-4-5 tablespoon
11.Almonds-50gm
MUSHROOM
SAMOSA

111. 1. Collecting all
ingredients in a
vessel
2. Add a chilli powder, coconut
powder, salt
Mushroom Samosa steps:-

112. 3. Pouring all
ingredients in
mixture jar
5. Grinding 6.Breaking
almond in
pieces
7. Adding tomato
sauce

113. 8. Sieve maida
in a vessel
9. Add baking
powder
10. Weighting
mushroom
powder
11. Add mushroom
powder in flour

114. 12. Plaiting the
flour with
water
13.Dough
is ready
14. Making
chapti of
dough
15. Divided
into 4 parts

115. 16. Making
samosa
17. Filling
mixture in
samosa
18. Frying
samosa in
oil
19. Samosa
ready
20. Samosa
taste by HoI
sir .

116. Cost of Production of Mushroom Samosa
S.No. Items Quantity (Gm /ml) Price (Rs.)
A. Ingredients
i. Maida
ii. Oil
iii. Mix Namkeen
iv. Khatta mitha
mixture
v. Sesame seed
vi. Fennel seed
vii. Carrom seed
viii.Coriander seed
ix. Red chilli Powder
x. Salt
xi. Almond
xii. Coconut Powder
xiii.Ketchup
xiv.Mushroom
Powder
Total
750 gm
1000ml
100 gm
100 gm
10 gm
10 gm
10 gm
10 gm
30 gm
20 gm
50 gm
15 gm
30 gm
30 gm
30 gm
70
140
20
20
20
10
15
10
20
5
35
10
20
60
455

117. S.No. Items Quantity Price
B. Material
i. Gas cylinder
and stove
(Rent)
ii. Utensils
iii. Miscellaneous
Total
15
15
45
75
Cost of Production A+B 530
Return
A. Income from Sale of (100 samosa @ Rs. 10) :- 1000
B. Net Profit (Rs. 1000- Rs. 530) :- 470
C. B:C ratio :- 1: 1.8

118. धन्यवादः भवतः