this file contains pdf format of Scope and imp. of mushroom

1. MUSHROOM: ITS SCOPE AND IMPORTANCE
SUBMITTED BY:
RASMI RANJAN SWAIN (1741901149)
GOURAV KUMAR PANDA (1741901137)
GUIDED BY:
Dr. SATRUGHNA PANDA
MUSHROOM PRODUCTION TECHNOLOGY

2. Mushroom:
• A mushroom is the fleshy, spore-bearing fruiting body of a fungus,
typically produced above ground, on soil, or on its food source.
• 200 types of mushroom are there, out of which 20 are edible.
• Mushrooms are critical to the health of Earth because they recycle
tremendous amounts of waste.
SCOPE
Increasing Global Demand:
• The global mushroom production in 2017 was 51.2 million tonnes.
China with 38.4 million tonnes production annually accounts for nearly
75 per cent of the world production.
• Other major mushroom producing countries for are Poland, France,
Italy, Indonesia and Germany. India with 1.5 per cent contribution
ranks eighth in the global mushroom production.
• The mushroom consumption is mainly concentrated in six countries
known as G-6 (USA, Germany, UK, France, Italy and Canada) consuming
85 per cent of world consumption.
• The varieties of mushroom cultivated internationally are button (31%),
shiitake (24%), oyster (14%), black ear mushroom (9%), paddy straw
mushroom (8%) and milky/others.
Increasing Demand in India
• India's production of mushroom was 2.1MT in the year 2018.
• UP, Tripua, Odisha, Punjab, Haryana, Kerala, Himachal Pradesh,
Rajasthan and Jammu & Kashmir are the major producing States.
• UP, Tripura and Kerala account for nearly 90 per cent of country's
production.

3. • UP is the leading mushroom growing State contributing to 80 per cent
of the total production.
• In India, mushroom has been a non-traditional cash crop grown
indoors, both as a seasonal crop and under the controlled
environmental conditions.
• Button mushroom is cultivated in temperate regions of India. Oyster,
milky, paddy straw mushroom is cultivated in the tropical and sub-
tropical regions.
• Two to three crops of button mushroom can be harvested per year
under controlled conditions, while for seasonal button mushroom ,one
crop is harvested per year.
• Till early 1990's, Indian contribution to world trade was minimal. It
gathered momentum as the industry became organised with
establishment of large scale export oriented units.
• Total mushroom exports from India in 2009-10 were around 11000
tonnes valued at Rs 66 Crore.
• Major export destinations for Indian mushroom are US, Israel and
Mexico.
• India exports mushroom in two forms-fresh and prepared/processed.
• Button mushroom accounts for approximately 95 per cent of total
mushroom exports.
• Indian exports have been subjected to non-tariff barriers and thus the
export trend is fluctuating.
• Although the current share of India in world exports is less than 1 per
cent, India has a great export potential.
• The domestic demand is growing at a rate of 25%.
• Half of the mushroom cultivated in the world is consumed as fresh.
• The processed products for mushroom are in dried, canned and frozen
form. Half of the processed mushroom is in canned form.

4. • Mushroom has short shelf-life due to high moisture content (85-90 %)
and is needed to be processed within 24 hours.
IMPORTANCE
Nutritive Value
Mushrooms became popular for their food value.
The food values of mushrooms are as follows:
• Mushrooms are the richest source of vegetable protein.
• The protein content varies from 1.1-4.98% in common cultivable
mushroom (much higher than pulses, vegetables and fruits).
• All the essential amino acids including lysine (550 mg/gm) are present
in much higher amount than even egg.
• Mushrooms contain sufficient quantities of mineral elements such as
Na, K, Ca, P and Fe.
• Mushrooms contain folic acid.
• Mushrooms contain vitamins like B, C, D and K.
• They contain little amount of fat (0.35- 0.65% dry wt.) and starch
(0.02% dry wt.).
Protein Content And Energy Value Of Mushrooms And
Other Vegetables
Name of the material Protein content
(% on dry weight basis)
Energy value
(Kcal)
1 Mushrooms 26.9 16
2 Green peas 26.1 98
3 Green beans 21.6 35

5. 4 Cabbage 18.4 24
5 Cauliflower 28.8 25
6 Beet root 12.9 42
7 Potato 7.6 83
8 Brinjal 15.1 24
Chemical Composition And Energy Value Of Some
Common Mushrooms (% On Fresh Weight Basis)
Name of Mushroom Water Ash Protein Fat Crude
fibre
Energy
value
1 Agaricus bisporus 89.5 1.25 3.94 0.19 1.09 34.4
2 Pleurotus
ostreatus
92.5 0.97 2.47 0.65 1.08 23.1
3 Volvariella
volvacea
88.4 1.46 4.98 0.74 1.38 29.5
4 Termitomyces 91.3 0.81 4.1 0.22 1.13 -
Medicinal Value
• Mushrooms are pro-biotic. They keep our body healthy and ward off
diseases by strengthening the immune system.
• Used in medicine since the Neolithic and Paleolithic eras.
• Mushrooms as medicine have been used in China since 100 A.D.
• Possess anti-allergic, anti-cholesterol, anti-tumor and anti-cancer
properties.

6. • Have been used in health care for treating simple and age old common
diseases like skin diseases to present day complex and pandemic
disease like AIDS.
• The main components proved to be polysaccharides especially β–D-
glucans, isolated from the shiitake fruiting bodies, an antitumor
polysaccharide, which was named lentinan.
• Mushrooms cure epilepsy, wounds, skin diseases, heart ailments,
rheumatoid arthritis, cholera besides intermittent fevers, diaphoretic,
diarrhea, dysentery, cold, anesthesia, liver disease, gall bladder
diseases and used as vermicides.
• In underdeveloped countries where protein malnutrition has taken
epidemic proportions, Food and Agricultural Organization (FAO) has
recommended mushroom foods to solve the problem of malnutrition.

7. Mushroom Compounds Medicinal Properties
Ganoderma
lucidium
Ganoderic acid
Beta- glucan
Augments immune system
Liver protection
Antibiotic properties
Inhibits cholesterol synthesis
Lentinula edodes Eritadenine
Lentinan
Lower cholesterol
Anti-cancer agent
Agaricus bisporus Lectins Enhance insulin secretion
Pleurotus sajor-
caju
Lovastatin Lower cholesterol
Grifola frondosa Polysaccharide
Lectins
Increases insulin secretion
Decrease blood glucose
Flammulina
velutipes
Ergothioneine
Proflamin
Antioxidant
Anti cancer activity
Trametes
versicolor
Polysaccharide-K
(Kresin)
Decrease immune system
depression
Cordyceps sinensis Cordycepin Cure lung infections
Hypoglycemic activity
Cellular health properties

8. Economic Value
• Mushroom cultivation is easy and simple with a shorter crop cycle.
• Mushroom growing has got high employment potential.
• Mushroom cultivation is a good enterprise for small farmers and
landless farmers.
• Mushroom cultivation is a good enterprise for farm ladies. About 80%
of work force engaged in mushroom cultivation constitutes ladies.
• By mushroom cultivation, our country can earn foreign exchange
through export of fresh/processed mushrooms.
Environmental Value
• Macro fungus otherwise referred as mushrooms plays many significant
roles in environment.
• Mushrooms degrade complex lignin rich compounds and thus by it
decomposed all lignin rich organic waste materials from surrounding
leading to clean environmental conditions.
• Mushroom production in India consumes wheat and paddy straw
residues mostly otherwise these residues are burned in open field
which causes significant air pollution.
• Many mushroom mycelia are successfully exploited in the certain
bioremediation program.
Ecological Value:
• Mushroom contributes different nutrient cycles in various ecosystems
by participating in decomposition of organic debris.
• Wild mushroom act as a source of food for many wild lives, which
includes insects (beetles, flies, gnats, springtails, centipedes, etc.),
slugs, squirrels and deer.

9. • The parasitic mushroom adversely influences the ecosystem health by
means of causing diseases, reducing growth and fertility of many wild
floras.
• The role of soil health maintenance, bioremediation and pollution
reduction is some other ecological functions of wild mushrooms.
Mushroom As A Food Substitute:
• Mushroom is a good substitute for the existing non vegetarian foods
like meat, fish and egg.
• Now it is treated as best item in functions and feasts since it is highly
appreciated by the people due to its taste and flavour.
• The value added products made from dried mushroom like candies,
papad, powder, chips, etc. are in great demand.
Other Uses
• Mushrooms can be used for dyeing wool and other natural fibers.
The chromophores of mushroom dyes are organic compounds and
produce strong and vivid colors, and all colors of the spectrum can be
achieved with mushroom dyes. Before the invention of synthetic dyes,
mushrooms were the source of many textile dyes.
• Some fungi, types of polypores loosely called mushrooms, have been
used as fire starters (known as tinder fungi).
• Mushrooms and other fungi play a role in the development of new
biological remediation techniques (e.g., using mycorrhizae to spur
plant growth) and filtration technologies (e.g. using fungi to lower
bacterial levels in contaminated water).

10. REFERENCES
• http://agridaksh.iasri.res.in/temp/2%20Importance%20of%20mushroo
m.pdf
• https://www.slideshare.net/ramakanthd92/mushroom-importance
• https://en.wikipedia.org/wiki/Mushroom
• Class Note
Submitted By:
Rasmi Ranjan Swain (1741901149)
Gourav Kumar Panda (1741901137)