Production technology and processing of Mushroom in Bangladesh

1. A PRESENTAION ON MUSHROOM CULTIVAION,
PRODUCTION AND PROCESSING TECHNOLOGY
PRESENTED BY
MD. ABDUS SALAM MIAH
ID- ASHA1614057M
SESSION: 2015-16
DEPARTMENT OF AGRICULTURE
NOAKHALI SCIENCE AND TECHNOLOGY
UNIVERSITY (NSTU)
PRESENTED TO
MOHAMMAD SHOFIQUL ISLAM
ASSISTANT PROFESSOR
DEPARTMENT OF AGRICULTURE
NOAKHALI SCIENCE AND TECHNOLOGY
UNIVERSITY (NSTU)

2. COURSE TITLE :
VEGETABLE AND SPICE CROPS
Course Code:
AG 3103
Credits : 3

5. What Are Mushrooms ?
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.

6. Mushroom contains many essential amino acids. As a group, Mushroom
also contains some unsaturated fatty acids; provide several of the B
vitamins, and vitamin D. Mushroom are nutritious: They are a good
source of B vitamins, especially niacin and riboflavin, and rank the
highest among vegetables for protein content.

10. History of Mushroom in Bangladesh
Mushroom is a very nutritious, delicious and fully ‘halal’ vegetable having medicinal qualities. Mushroom
cultivation in Bangladesh began in 1979 with assistance from Japanese organization JOCDV. Later, Japan
International Cooperation Agency (JAICA) came up in 1987 with its assistance. Mushroom cultivation slowed
down in 1990 following withdrawal of JAICA’s support.
In 2003, the government introduced a Mushroom Development Project under Agriculture Extension department.
Different research works are being conducted under the project in addition to providing, training on mushroom
cultivation. Apart from Savar, this project has activities in Dinajpur, Jessore, Barisal, Chittagong, Sylhet, Comilla,
Khulna Mymensingh, Bandarban, Rangamati, Chapainawabganj and Rangpur fomotivating people to cultivate
mushroom.
Sheikh Ruhul Amin, director of the Mushroom Development Project, says currently 13 species of mushroom are
cultivated in Bangladesh of which yester Mushroom is produced commercially to a large extent. Mushroom
fanning is in fact a very easy job. There is an opportunity to make good profit by investing a little amount of capital
and labour. One can earn Tk 4-5 thousand a month by investing only Tk 10- 15 thousand.

11. Objectives of Mushroom cultivation in Bangaladesh
The main objectives of the study are as follows:
 To create awareness about the Mushroom among people
 To know and explore the cultivation in Bangladesh
 To make our economy strong by exporting Mushroom product
 To learn some important aspects like Management aspects- a controlled management,
Marketing aspects- make profit with consumer satisfaction, financial aspects- arrange the
financial support, and Socio-economic aspects- make people aware about good or bad
products with reasonable price.

12. Edible Mushroom Varieties in Bangladesh
The Chinese have cultivated the mushroom for centuries. Of the 300 edible mushroom
species, about 30 have been domesticated. Only about 14 species can be commercially
grown because of the difficulties in artificial growing. These 14 species are:
 Bottom mushroom (Agaricus bisporus)
 Shiitake (Lentinus edodes)
 Common oyster mushrooms (Pleurotus ostreatus)
 Phoenix tail mushroom (Pleurotus sajor-caju)
 Golden top oyster mushrooms (Pleurotus citrinopileatus)
 Enoki (Flammjlina Flutes)
 Straw mushroom (Volvariella volvacea)
 Oyster mushroom (Pleurotus ostreatus)
 Money head mushroom (Hericium erinaceus)
 Wood ear (Auricularia auricula)
 Hair wood ear (Auricularia polytrich)
 Silver ear (Tremella fuciformis)
 Ling zhi (Ganoderma lucidum)

13. Toxic mushrooms (Young Amanita phalloides, "death cap" mushrooms)
Many mushroom species produce secondary metabolites that can be toxic,
mind-altering, antibiotic, antiviral, or bioluminescent. Although there are only
a small number of deadly species, several others can cause particularly severe
and unpleasant symptoms. Toxicity likely plays a role in protecting the
function of the basidiocarp: the mycelium has expended considerable energy
and protoplasmic material to develop a structure to efficiently distribute its
spores. One defense against consumption and premature destruction is the
evolution of chemicals that render the mushroom inedible, either causing the
consumer to vomit the meal (see emetics), or to learn to avoid consumption
altogether. In addition, due to the propensity of mushrooms to absorb heavy
metals, including those that are radioactive, European mushrooms may, as
late as 2008, include toxicity from the 1986 Chernobyl disaster and continue
to be studied.

14. Mushrooms Varieties and their Values
 There are more than 30,000 identified types of mushrooms worldwide.
 99% of these are safely edible and roughly 1% is poisonous.
 Yet there are still many undiscovered mushroom species and the effects of
some mushrooms on human health remain unknown.
 A wide assortment of mushrooms is eaten around the world.
 Champignon and Field Mushrooms are popular in Europe.
 Shitake Mushrooms are consumed mostly in China and Japan, while Thai
people prefer Yanagi Mushrooms or Straw Mushrooms.
 Some mushrooms have medicinal qualities and their popularity is rising too.
 Nowadays, almost every country devotes more attention to research,
experimentation, selection and development of mushrooms.

18. Vitamin D
The vitamin D content of a mushroom depends on postharvest handling, in particular
the unintended exposure to sunlight. The US Department of Agriculture provided
evidence that UV-exposed mushrooms contain substantial amounts of vitamin D.
When exposed to ultraviolet (UV) light, even after harvesting, ergo sterol in
mushrooms is converted to vitamin D2, a process now used intentionally to supply
fresh vitamin D mushrooms for the functional food grocery market. In a
comprehensive safety assessment of producing vitamin D in fresh mushrooms,
researchers showed that artificial UV light technologies were equally effective for
vitamin D production as in mushrooms exposed to natural sunlight, and that UV light
has a long record of safe use for production of vitamin D in food.

19. Mushrooms (brown, Italian)
or Crimini (raw), Nutritional value per 100 g (3.5 oz)
Energy 94 kJ (22 kcal)
Carbohydrates 4.3 g
Fat 0.1 g
Protein 2.5 g
Vitamins Quantity %DV†
Thiamine (B1) 9% 0.1 mg
Riboflavin (B2) 42% 0.5 mg
Niacin (B3) 25% 3.8 mg
Pantothenic acid (B5) 30% 1.5 mg
Vitamin B6 8% 0.11 mg
Folate (B9) 6% 25 μg
Vitamin C 0% 0 mg
Vitamin D 1% 3 IU
Minerals Quantity %DV†
Calcium 2% 18 mg
Iron 3% 0.4 mg
Magnesium 3% 9 mg
Manganese 7% 0.142 mg
Phosphorus 17% 120 mg
Potassium 10% 448 mg
Sodium 0% 6 mg
Zinc 12% 1.1 mg
Other constituents Quantity
Selenium 26 ug
Copper 0.5 mg
Vitamin D (UV exposed) 1276 IU
***μg = micrograms • mg = milligrams
IU = International units†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

22. Mushroom’s lifecycle

24. Agro-climatic Condition for Mushroom Farming
Before starting mushroom cultivation, the choice of a suitable place is the very important
task. Mushrooms are very fragile in nature, so does not need too much sunlight. A temp.
ranging between 18 ‘C to 35 ‘C is considered as the ideal one & favorable is
for mushroom farming profitability.
Also, a good moisture level is more beneficial in enhancing the good development of
mushrooms. For this, humidity of 85 to 90 % of air should be maintained.

25. Time of growing Mushroom
It is a silly question asked by the new mushrooms farmers Generally, the time from May to October is
considered best suitable for mushroom farming. However, you can cultivate it for twelve months, making the
necessary environment and atmosphere. Both of them used to cultivate white button mushroom because of its
high market potential. Mushrooms can be cultivated throughout the years in some regions Bangladesh, Where
the atmosphere temp. always remains, below than 35 ‘C. In those low temperate area, two to three crops can
be easily obtained throughout the year.
However, seasonal growers used to cultivate mushroom in the winter season. They just grow fresh & sell it
fresh.

26. Mushroom Culturing in Bangladesh
The mushroom which are well grown in Bangladesh are as follows:
Oyster mushroom can grow at moderate temperature ranging from 22°c to 28°c.
Therefore, it is suitable for most of the places of Bangladesh…

29. Growth rates
Many species of mushrooms appear overnight, growing or expanding rapidly. This
phenomenon is the source of several common expressions in the English language
including “mushrooming” or “mushrooming” and “to pop up like a mushroom”. In
actually all species of mushrooms take several days to form primordial mushrooms
fruit bodies though they do expand rapidly by the absorption of fluids.

30. Size and Age
Though mushroom fruiting bodies are short lived, the underlying mycelium can itself be long
lived and massive. A colony of Armillaria ostoyac in Malheur National Forest in the United
States is estimated to be 2400 years old, possibley older and spans an estimated 2200 acres.
Most of the fungus is understand and in decaying wood or dying tree roots in the form of
white mycelia combined with black shoelace like rhizomorphs that bridge colonized
separated woody. Yellow, flower pot mushroom at various states of development.

31. PRODUCTON TECHNOLOY OF MUSHROOM

32. Generally, mushroom cultivation procedure consist of six basic
steps:
1.Compost preparation
2.Spawning
3.Casing
4.Watering
5.Harvesting
6.Post Harvesting; care & management
-Let, learn all those steps in short.

34. Compost preparation for Mushrooms
Compost preparation in mushrooms cultivation is an important task because it directly impacts on the
production of button mushrooms. As healthy & nutritious is your compost, higher is your button mushroom
production. So, always prepare a healthy & nutritious compost for mushroom growing.
For mushroom compost preparation, paddy straw, wheat straw & castor straw are most used. The straw
can be purchased easily from the market at a very low cost. Now turn the straw into a compost. Prepare a
composting bin for storing compost & maintaining its moisture level. Then add this straw into
this composting bin along with some gypsum to raise the weight of mushrooms. Water that filled
composting bin for about two to three days so that it acquires a moisture level, usually about more than 60%.
Moisture helps this compost in fast decaying & being healthy compost. Add some Urea to this at the time of
drying it to increase the Nitrogen content of compost. Higher nitrogen content definitely leads you to good
production of mushrooms.
Let dry this prepared compost for about two to five days, so that ammonia content in it get out of it. After
that, mushroom spawn should be added to it for growing mushrooms.

36. Mushroom Spawn Preparation
Mushroom spawn can be made at home easily, It is not too difficult task. For this, you’d need some seed. you can
use wheat seeds or Jowar seeds for this; preparing spawn for mushroom cultivation. However, you can easily by
quality spawn from any lab because labs are the best source of getting a quality spawn.
After getting the quality mushroom spawn, mixed it well with that prepared compost. Check the moisture content
of compost, it should be more than 50% for fast & healthy development of mycelium of Spawn. Fill that compost
(well mixed with spawn) in spawn bags (about 20 kg each), & keep in the dark room. Add about 150 gm
mushroom spawn on the top of that compost filled bags for good production of mushrooms. Keep the room temp.
about 28 ‘C for fast development of mycelium in spawn bags.
Observed the growth regularly, at least once a day.

38. Crop management after spawning:
 The optimum temperature for growth of A.
 Bosporus is 23 + – 20 C.
 Relative humidity in growing room should range from 85-90% during spawn-
run.

39. Mushroom Casing
A casing of the compost filled bags should be done, it will help in increasing water holding capacity.
Mix coco coir along with slight gypsum into it. Coir enhances the water holding capacity of your
compost bags. You can go for bulk casing method in your mushroom farming.
Spread the mixed prepared casing on the compost bags. About four to five kg coir casing is sufficient
enough per unit bag of 20 kg compost bag. Spread as much as casing so that a layer of 1-inch casing is
formed on the compost bags.
If you are cultivating mushrooms commercially, then maintain the temp. of room at about 18 to 21 ‘C,
so that case runs faster & you will able to get mushroom production in short time.

40. Description Unit cost Total cost
Shelf Tk.25000 Tk. 25000
UV lamp Tk.10000 Tk.10000
Water sprayer and accessories Tk.2000 Tk.2000
Packaging machine Tk. 2000 Tk.2000
Set up mushroom house and equipment

41. Irrigation in Mushroom Farming
Mushroom plants are water-loving, so require more water because are fragile in nature. A regular
watering is should be done to the mushroom plant so that they remain fragile & does not get
tough.
Water those mushroom plant regularly, at least thrice a day. Give lite water to your mushrooms,
because hard & casual watering will remove the new and upcoming mushrooms from the bad. It
is a good idea to give water them by using sprinklers. Since sprinklers throw water too lightly &
help in spreading it thoroughly on the compost bad.
Always check the moisture level of the casing, compost in your compost filled bags. It should
not raise more than 7o% for compost & about 85% for the casing. Allow fresh air in your rooms
in control condition so that your mushrooms grow healthy rather than becoming poisonous.

43. Does Mushrooms Requires Sunlight?
Mushrooms are a fungus, & does not carry chlorophyll in them. because of this,
mushrooms do not need sunlight for photosynthesis process to grow. So, try to
keep your room as dark as possible for good development of spawn in mushroom
production. However, little amount of light will not harm mushroom growth too
much. So, for regular observation of your mushrooms, use LED light for
mushroom growing, easily available in the market.

44. Mushrooms are fragile food & become poisonous, if not cared properly. So, below are some
suggestions to take care.
 If you are preparing mushroom spawn by yourself only, then, to make the necessary moisture for Mushroom
Spawns, keep sprinkling water every 2 to 3 days
 Pay special attention to cleanliness in the room. Always wash your hands thoroughly with antiseptic or soap
before touching your mushrooms spawn.
 Your compost should not be infected. Infected compost leads to failure in mushroom cultivation.
 Do not enter the room with the shoes, slippers, etc
 Mushrooms can be prone to spoilage by insect-moths and other harmful germs, which can be ruined your
complete crop. In such circumstances, the spraying of pesticides can save your crop.
 Try to keep close your all times because if sunlight reaches in your room, it may cause to moisture low
furtherly low production of mushrooms. Use wet sheets on windows so that they can not lose moisture in any
way
 Must take while picking of your mushrooms. Pick them softly & store them in a cool place (about 20 ‘C)
because high temp causes the bad quality mushrooms, less in demand.
Take care of all mentioned above ways to increase production of your mushrooms

45. Mushroom Harvesting
In a very short time period, about two months of composting, you will be able to harvest
these healthily grown mushrooms. Usually, first harvesting is done to collect only
overgrown mushrooms.
Take care while mushroom picking. These healthy mushroom should be picked with
hand, softly. Mushrooms are fragile in nature. So, if do not pick them softly, then their
quality could not be maintained, & sometimes are sold even. Consumers always look for
fresh, healthy & white button mushrooms, and also pay much for it. For picking them
carefully, you can use skilled labor. In mushrooms cultivation, after picking those
overgrown mushrooms within a month, you will be able to harvest them three to four
times. You can pick them at regular interval like once a week or at an interval of ten days.
However, it is a good idea to pick them on the basis of their growth.

47. Cultivated mushrooms vs. Wild mushrooms
Before eating any mushroom, one have to properly identify the specie. Every year,
hundreds of people become ill and some even die because they collect wild
mushrooms and wrongly identify them. Eating cultivated mushrooms remains the
safest way for selecting edible mushrooms.
Selecting the right type of mushrooms for cultivation
 Most of the cultivated mushrooms are from the saprophyte group.
 there are about 5,000 known species
 but very few that can be cultivated economically.
 Select the most suitable type of mushrooms according to the environment and to
market demand.

48. When Are Mushrooms Bad?
When are mushrooms bad? For mushrooms, it is too important to maintain their quality
because bad quality mushrooms do not earn you much money like those healthy & fresh
mushrooms. Mushrooms become bad when:
 Are not picked properly or
 Over-watered
 Miss cared in storing them
 Button Mushrooms become slightly darker from white color, an odor observed from
them, turn to pale yellow because of overwatering & hand touch. Any virus or
microorganisms are the main cause for Mushrooms bad.

49. Mushrooms Production/Yield
In commercial mushroom farming, one can easily obtain about 10 to 15 kg of button
mushroom yield per square foot. And, in the market you can easily sell your fresh mushroom
at a too high rate, 225 & more than it depending on your consumers demand.
Taking an avg. 10 kg button mushroom yield per square foot & selling it at very low cost of
mushroom per kg, 225 Tk. per kg. Then, even you can earn about 2250 Tk. per sq. foot area.
What amazing is it? However, your mushroom farming income depends on your farm
management skilled, care & management of your farm.

50. And, if you are cultivating oyster mushroom rather than button mushroom than also you can
achieve about 12 kg of oyster mushroom yield per square foot. In the market, oyster
mushroom price per kg is about 300 Tk.

51. PROCESSING
&
POST HARVEST
TECHNOLOGY

53. Harvesting:
Usually 3 to 4 days after opening the bags, mushroom
primordial begin to form. Mature mushrooms become ready for
harvesting in another 2 to 3 days. An average biological
efficiency (fresh weight of mushrooms harvested divided by
air-dry substrate weight x 100) can range between 80 to 150%
and sometimes even more. To harvest the mushrooms, they are
grasped by the stalk and gently twisted and pulled. A knife
should not be used. The mushrooms remain fresh for up to 3 to
6 days in a refrigerator/cool place.

56. CLEANING
Don’t clean mushrooms until you are ready to use them. To remove any bits of the
peat moss in which they were grown, rinse quickly with cold running water or wipe
the mushrooms with a damp cloth, paper towel or soft brush.

63. MARKETING
Cultivated fresh mushrooms are in good supply year round. Look for firm,
unblemished caps. The mushroom’s surface should be free from moisture but
not look dry. Avoid mushrooms with any sign of mold.

64. Description of Product & Services
The different kinds of products are given below:
 Local product.
 Export product.

65. Local product:
Local product is for our country consumption, we initially produce our local product as main product at the starting year. So
this product is vary important for our company as well as serving the nation.
Based on our season pattern we produce three times mushroom in a year-
 Summer Season—Straw Mushroom
Straw mushroom is only grown at summer season. Its is very notorious for health & consume little cost than bottom
mushroom.
Straw Mushroom
 Winter Season –Bottom Mushroom.
This mushroom is very popular in our country as well as abroad. Its production is quit sensitive & costly. We can only
produce this mushroom at winter season.
Bottom mushroom.
 All Season – Oyster Mushroom.
Although it can produce whole year we emphasize a lot to here. Approximately our 60% production is in sector. It is very
much suitable for our climate as well people of our country like it very much. Most of our business returns depend on this
mushroom.

66. Export Product:
After establishing a local market we are going to export our product in abroad. Our export product include our
local type of product & some other product.
Such as;
 Oyster Mushroom.
 Bottom Mushroom.
 Shitake Mushroom.
 Shitake Mushroom.
This is a new type of mushroom we produce for only export.As our plan for going to export at third year of our
business.
We are going to produce a fresh product we sell it in two form
 Fresh From
 Dried from
So as form Bangladesh perspective we want bring some new concept in our product variation & bring number of
others mushroom in future.

72. STORING
Always refrigerate mushrooms. Loose mushrooms keep well in paper bags in
the refrigerator. Avoid airtight plastic bags because they will retain moisture
and speed spoilage. Properly stored, fresh mushrooms will keep for five days
or longer.

73. PREPARATION
Mushrooms may be cooked whole, sliced or chopped. The stems of
shiitake mushrooms and the root end of portabella stems are often tough
and should be discarded or used to add flavor to sauces and stocks, but
all other mushroom stems can be trimmed and used along with the caps.

74. FREEZING
Uncooked fresh mushrooms don’t freeze very well, but once they have
been cooked, they can be frozen in small containers for a convenient,
ready to use addition to soups, stews and sauces. Just clean, trim and
slice the mushrooms; sauté them in oil or butter and cool to room
temperature. Then, package in airtight 1/2-cup or 1-cup containers and
freeze. They may be kept several months and are best if thawed in the
refrigerator before use.

75. Mushroom Market potential:
The main consumers of mushrooms are Chinese food restaurant,
hotels, clubs and households. In big cities, mushrooms are sold
through vegetable shops. The growing domestic and export
market as also the delicacy and food value provides extensive
and good potential for cultivation of mushroom.

76. There is a huge prospect of mushroom cultivation in Bangladesh. It can play an
important role in eradicating malnutrition, one of the main problems of the people,
and preventing diseases. By mushroom cultivation, it is possible to alleviate poverty
and providing employment for educated unemployed, youths, adolescents and
womenThe current small market is dominated by- Mushroom Bangla Ltd for last 2
years. Industry wide sales are expected to accelerate for at least the next 1 year.
Market leader Mushroom Bangla company capture 65% of current market share.
Some other organization also doing business but their market share is very
low.Market demand is very high and become higher day-by-day. But there is lacking
of supply.

77. The leading firm of Bangladesh which structure the industry
of Mashroom. These firms are-
Mushroom Bangla—35% (Capture by this firm)
Others 40% is capture by others small firm .
Marufs Mushroom—10.5% (Capture Approximately)
Asia Mushroom—8.5% ( Capture Approximately)
Nata Mushroom—6.5% ( Capture Approximately)
Green House Mushroom—9.5% ( Capture Approximately)
Othres — 25 % (Capture Approximately)
So, Bangladesh mushroom industry is consists of above big to little firm.
There is a huge prospect of mushroom cultivation in Bangladesh. It can play an important role in
eradicating malnutrition, one of the main problems of the people, and preventing diseases. By
mushroom cultivation, it is possible to alleviate poverty and providing employment for educated
unemployed, youths, adolescents and women.

78. Mushroom cultivation offers several advantages
 Mushrooms can be cultivated on a small and large scale to allow personal
consumption or the start of a commercial enterprise.
 Collected mushrooms can be sold as a supplemental or major source of income,
depending on the size and number of mushroom houses.
 People with physical disabilities are fully capable of accomplishing all necessary
tasks in mushroom cultivation, even if some modifications in constructions and
equipment may be needed. Specific tasks may need to be done differently because
of certain disabilities.
 Chronically ill or weak people can work in a cooler environment since
mushrooms grow under the shade. This reduces physical exertion associated with
open cultivation as with rice and small fruit.
 Mushroom cultivation can be performed by mentally disabled people. Several
tasks required are repetitive and can easily be learned.
 For people interested in experimenting, the range in types of mushrooms and
cultivation techniques can prove challenging and gratifying.

79.  Mushroom cultivation offers a wide range of activities most suitable for people with various needs, diverse
interests and specific capabilities.
 Mushroom cultivation can be started at a very low cost. In the province of Ubon Ratchathani a mushroom
house capable of holding 1,000 mushroom bags can be built for as little as 500 Baht (US$12) depending on the
creativity of the constructor and its ability to use readily available and appropriate materials.
 Mushrooms can be produced and sold within 2 to 4 months.
 Collected mushrooms can be sold fresh in the village, on the local market or directly from the Farm.
 Spawns or seeds and spawn bags can be bought by the entrepreneur at a reasonably low cost allowing an
acceptable profit margin. Thailand spawn is among the least expensive.
 Spawn bags can be produced for self-use and can also be sold, thus increasing the profit margin and generating
more income.
 Mushrooms can be processed into various types of food, which will give an added value. (Mushrooms being
highly perishable, they must be quickly sold or processed)
Mushrooms can be consumed providing high levels of proteins and vitamins to all family members

80. THANK YOU