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.
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
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.
The mushroom is a fruiting body of microorganisms called fungi. A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced the climatic above ground on soil or on its food source. The standard for the name “mushroom” is the cultivated white button mushroom, Agarics Bosporus, hence the word mushroom is most often applied to fungi (Basidiomycota, Agaricomycetes) that have a stem (stripe), a cap (pileups), and gills (lamellae, sing. lamella) on the underside of the cap just as do store-bought white mushrooms. However, “mushroom” can also refer to a wide variety of gilled fungi, with or without stems, and the term is used even more generally to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.
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
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.
The mushroom is a fruiting body of microorganisms called fungi. A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced the climatic above ground on soil or on its food source. The standard for the name “mushroom” is the cultivated white button mushroom, Agarics Bosporus, hence the word mushroom is most often applied to fungi (Basidiomycota, Agaricomycetes) that have a stem (stripe), a cap (pileups), and gills (lamellae, sing. lamella) on the underside of the cap just as do store-bought white mushrooms. However, “mushroom” can also refer to a wide variety of gilled fungi, with or without stems, and the term is used even more generally to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.
Categories of mushrooms
Life cycle
Nutritional Importance
Cultivation process
Cultivation of button mushroom
Cultivation of Paddy straw mushroom
Cultivation of Oyster mushroom
Cultivation of Milky mushroom
Cultivation of Shiitake mushroom
Our goal is the development and installation of modular semi-automated mushroom production modules that will ensure the production of quality mushrooms by anyone across the various socio-economic strata thereby providing an innovative sustainable farming solution to poverty eradication in Africas rural areas and the water poor Middle East.
Categories of mushrooms
Life cycle
Nutritional Importance
Cultivation process
Cultivation of button mushroom
Cultivation of Paddy straw mushroom
Cultivation of Oyster mushroom
Cultivation of Milky mushroom
Cultivation of Shiitake mushroom
Our goal is the development and installation of modular semi-automated mushroom production modules that will ensure the production of quality mushrooms by anyone across the various socio-economic strata thereby providing an innovative sustainable farming solution to poverty eradication in Africas rural areas and the water poor Middle East.
34. Mushroom economic potential, A Series of Presentation By Mr Allah Dad Kha...Mr.Allah Dad Khan
A Series of Presentation By Mr Allah Dad Khan Master Trainer in Mushroom Technology Former DG Agriculture Extension KPK , Visiting Professor the University of Agriculture Peshawar Pakistan
Economic potential in mushroom A Presentation By Mr Allah Dad khan Former Dir...Mr.Allah Dad Khan
Economic potential 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
How to Start Mushroom Cultivation, Growing, Processing and Packaging - Food a...Ajjay Kumar Gupta
Mushroom is a nutritious vegetarian delicacy and has many varieties. Most of them areedible. It contains many vitamins and minerals but very low on sugar and fat. It is easily digestible. It is very popular in most of the developed countries and is being accepted in many developing countries. Market for mushroom is growing rapidly because of its rich nutritional value and special taste aroma, flavor etc. Many exotic preparations are made from them like soup, pickles, it can be cooked in traditional way as standard vegetable.
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Nutritive compounds from leaves of Moringa oleifera L. and beans of Vigna ung...Agriculture Journal IJOEAR
Abstract - The nutritive compounds of the shoots of Borassus aethiopum M. consumed in Côte d'Ivoire is not yet revealed whereas popularization of this plant’s basis food recipes is planned. The current study investigates the nutritive parameters of new shoots of Borassus aethiopum M., leaves of Moringa oleifera L. and beans of Vigna unguiculata W. in order to improve their valorization. Initially, samples of Palmyra are processed into meal, while powders are produced from those of Moringa and Cowpea. Then, seven nutritive traits performed from these derived products allow comparison of the studied food resources. The work showed a great divergence (P<.01) between the samples relating to the whole parameters. Thus, the leaflets powder of Moringa is more provided in ash (4.19±.05 g/100 g), lipids (8.35±.01 g/100 g) and fibers (5.74±.01 g/100 g) than samples resulting from Cowpea and Palmyra. On the other hand, the powder of Cowpea beans highlights the greatest proteins content (27.24±.13 g/100 g); whereas the meal deriving from shoots of Palmyra represents the most significant source of carbohydrates, either fermented (84.10±.11 g/100 g) or unfermented (83.79±.10 g/100 g). The meal of Palmyra is also richer in soluble sugars (5.19±.01 to 5.23±.01 g/100 g), moister (9.90±.03% to 10.03±.04%) and has the most significant caloric energy value (315.03±.10 to 315.41±.10 kcal/100 g).
The new shoots tubers, leaves and beans of respective Palmyra, Cowpea and Moringa plants are with diverse nutritive composition. Their uses in composite food formulations could contribute in preservation of the biodiversity, to ensure food safety for populations and to address the poverty and wilderness concerns.
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Mushroom culturing Submitted By Allah Dad Khan
1.
2. INTRODUCTION
MUSHROOM IS A MACROFUNGUS WITH A DISTINCTIVE FRUITING
BODY , LARGE ENOUGH TO BE SEEN WITH NAKED EYE AND TO BE
PICKED BY HAND.
Since 2013, world can approximate count over 7 billion souls. Almost half of
them are poor, hungry, sick or at war. They fight for the basic necessities of life,
while in the same village we can smell burning agricultural waste/by-products.
Only using 25% of the yearly burned cereal straws could result in a mushroom
yield of 317 million metric tons (317 billion kg) of fresh mushrooms per year,
(Chang & Miles, 1989).
But at this moment, the yearly world mushroom production total is only 12 billion
kg while it is cultivated in more than 100 countries of the world (Suman and
Sharma, 2007).
3. There are at least 12,000 species of fungi that can be considered as
mushrooms with at least
2,000 species showing various degrees of edibility (Chang, 1999).
Furthermore,
over 200 species of mushroom have been collected from the wild and
utilized for various traditional medical purposes.
To date, about 35 mushroom species have been cultivated
commercially and of these,
about 20 are cultivated on an industrial scale.
In Pakistan oyster and button mushroom is produced commercially
besides that ganoderma (medicinal) is produced on very small scale.
COMMERCIAL GROWING OF MUSHROOMS
4. Nutritional Value
Mushrooms, Nature’s Hidden Treasure “A House of
Vitamins and Minerals”
The edible mushrooms are good source of protein, vitamins and minerals
(Khan et al., 1981).
Proteins: Protein content of edible mushroom is about twice that of
asparagus, cabbage and 4 times as oranges and 12 times as apples.
On dry weight basis mushrooms contain 25-40% proteins as compared to
7.3% in rice, 13.2% in wheat, 39.1% in soybean and 25.2% in milk.
Carbohydrates: Mushrooms contain 3-7% carbohydrates.
Dietary fiber: Mushrooms contain 9-15% dietary fiber.
5. Vitamins: Mushrooms are very good source of vitamins including
Thiamine(vitamin B), Riboflavin(vitamin B-2), Niacin (vitamin B-3),
Biotin(vitamin H), Vitamin D and Ascorbic Acid( vitamin C).
Minerals: Mushrooms are excellent source of minerals and trace elements.
Potassium: One medium Mushroom contains more potassium than a
banana.
Calcium: Mushrooms contains 0.002-0.04% of calcium.
Iron: Mushrooms contains 2-4% of iron.
Zinc: Reliable amount of zinc.
Magnessium: Reliable amount of magnessium.
Nutritional Value OF MUSHROOMS
7. MDICINAL VALUES
For hundred of years mushrooms are used in traditional medicines of
China, Japan, and Russia etc against chronic diseases like cancer.
Some recently identified substances(Beta Glucans) from mushrooms posses
promising effects such as
Anti cancer Anti Viral
Anti Bacerial Anti Oxidant
Immune Modulating Anti Parasitic
Cardio Vascular Anti Diabetic
Anti Hypercholesterolemic Hepatoprotective
11. PRODUCTION TECHNOLOGY
Production Technology differ with variety of
mushroom, generally following steps are
involved in mushroom production
1) Spawn(mushroom seed) preparation
2) Compost(organic matter on which mushroom
grow) preparation.
3) Pasteurization/sterilization(killing off type
germs from compost).
4) Spawning and spawn running.
5) Casing and care of crop.
6) Harvesting and maintenance
7) Packaging, transportation and marketing.
13. • Oyster Mushroom
grow best on cotton waste but can be grown on any organic
waste like wheat straw, banana leaves rice straw etc.
14. STARLIZATION PROCESS
.
In order to destroy the vegetative form of competing
microorganisms, the substrate is subjected to sterilization or
pasteurization.
15. SPAWNING AND SPAWN RUNING
For spawn running temperature should be 25 c’ and dark room for 20 to 25 days
16. MUSHROOM CROPPING
Oyster mushroom cropping need temperature of below 18 c’ and humidity should
be more than 80 % proper oxygen also necessary this stage.
17. MARKETING
It can be sold at super stores,
fast food and chines restaurants.
It is used in many dishes like
pizza, soups and burgers etc.
18. PROFIT MARGING
• Oyster mushrooms yields 25-200% of dry compost waste.
• While in case of button mushroom 23.01% yield was obtained on
wheat straw
• In case of oyster mushroom:
Expenditures Profit
Initial cost(first time)=3000 Rs Yield(60% of compost) =600kg
1 ton cotton waste= 3500 Rs Price(200-350 Rs/kg) =300x600
CaCO3 (lime) =100 Rs =1,80,000/ Rs
Spawn = 4000 Rs A single 10 by 10 room can hold
Others = 15000 Rs 2,000 bags each of them is 1 kg
Total =25,600 Rs with special amendments(racks).
19. In case of Button Mushroom
Expenditures Profit
1 ton wheat straw = 6250 Rs. Yield(15% of compost)= 180 kg
480kg poultry manure= 600 Rs. Price(600-1200 Rs/kg)=180x800
60 kg gypsum= 500 Rs. =1,44,000Rs
5 kg urea= 250 Rs.
Spawn(seed)=12000 Rs.
Others=3000 Rs.
Total= 22600 Rs. Profit/cost= 1,44,000/22,600
20. SMS (Spent Mushroom Substrate)
After mushroom crops are harvested, millions of tonnes of
“spent” (used) mushroom substrate become available for other
uses. Many beneficial uses for spent mushroom substrate are
currently being implemented internationally. Spent substrate uses
are as follows:
In horticulture as a component of potting soil mixes;
in agriculture or landscape trades to enrich soil;
as a casing material in the cultivation of subsequent mushroom
crops, in wetlands for remediation of contaminated water,
in stabilizing severely disturbed soils,
in the bio-remediation of contaminated soils
( Rinker,2002 ).
24. NATIONAL MUSHOOM FESTIVAL PAKISTAN
Aims and Objectives:
(1) To educate the consumer
of mushroom and to promote
the awareness about
mushroom’s health benefits.
(2)Enlist all problems face by
mushroom growing industry
and struggle for solutions &
go for value additions of mushrooms.
(3)Become a bridge between mushroom eater
lovers and mushroom growers.