An overview of Mushroom Cultivation

मशरूम की खेती का अवलोकन

When envisioning a crop that does not require sunlight, soil, or open fields, mushrooms stand out as the perfect example. Mushroom cultivation is a prime model of the “Zero Emission” concept of total recycling, as it utilizes agricultural waste from other crops and, in return, provides a highly nutritious food source.

Mushroom farming is a profitable and sustainable enterprise with immense potential. Unlike traditional farming, it is an eco-friendly practice that requires minimal land and water and can be conducted indoors. With the rising demand for organic and health-conscious foods, mushrooms have gained popularity due to their rich nutritional profile and medicinal properties. One of the key advantages of mushroom cultivation is that it is a soilless farming system. Instead of soil, agricultural byproducts such as wheat straw and paddy straw serve as the growth medium. Cultivation takes place in controlled environments such as rooms, huts, or tin sheds that shield the mushrooms from direct sunlight. Being fungi, mushrooms derive their energy from the substrate through biochemical decomposition, making them well-suited for indoor farming.

Mushrooms are a nutritional powerhouse and an excellent supplement to staple foods, often referred to as the “meat of the vegetable world”. They are low in calories, rich in dietary fiber, proteins (up to 35%), and essential vitamins and minerals such as vitamin B, vitamin D, potassium, selenium, and antioxidants. Additionally, mushrooms efficiently absorb vital macro- and micronutrients like Fe, Zn, Cu, Se, Ca, Co, and Mn from their substrate. Their health benefits are extensive. Due to their high potassium and low sodium content, mushrooms are highly beneficial for patients with cardiovascular diseases and hypertension. Moreover, their anticancer properties make them a valuable addition to diets aimed at cancer prevention and overall well-being.

Advantages of mushroom cultivation

• High Nutritional Value: Protein, minerals (potassium, selenium), vitamins (B-complex, D), and antioxidants are all abundant in mushrooms.
• Economic Benefits: High demand for processed and fresh mushrooms on the market., Provides income-generating opportunities, especially for small-scale and marginal farmers. Other crops like vegetables price is always low than mushroom.
• Efficient Land Use: They are appropriate for urban or peri-urban farming since they may be grown vertically or in tiny areas and allows for the usage of non-arable lands because it doesn't require fertile soil.
• Employment Opportunities: Generates employment in marketing, packing, processing, and growing. It's a fantastic opportunity for women and other under-represented groups to get work.
• Environmentally Friendly: Mushroom cultivation transforms agricultural waste such as straw, sawdust, and coffee grounds, into a valuable food source. Additionally, it helps reduce environmental pollutants by bioconverting organic waste into nutrient-rich compost.
• Utilization of mushroom substrate: After harvesting, the spent oyster mushroom substrate can be used as animal feed or organic manure. Similarly, button mushroom compost serves as a valuable organic fertilizer for field crops.

Types of mushroom

There are over 14,000–15,000 species of mushrooms known to exist worldwide, of which about 2,000 are thought to be edible. Only over 300 species are commercially grown, and even fewer—roughly 10 species—are economically grown on a big scale. In china most, cultivated mushroom is shiitake mushroom (Lentinula edodes) about 90% of total mushroom production, but in worldwide most cultivated and consumed mushroom is white button mushroom. There are four types mushrooms cultivated in India

White Button Mushroom (Agaricus bisporus)

The most widely cultivated (73%) and popularly consumed mushroom species, primarily grown in temperate regions. It requires pasteurized compost, a controlled temperature range of 14-24°C, humidity levels of 80-90%, high CO₂ concentration during the spawn run stage, and low CO₂ concentration during the fruiting stage.

Fig. 1 White button mushroom (Agaricus bisporus)

Oyster Mushroom (Pleurotus spp.)

The second most cultivated (16%) and widely consumed mushroom, encompassing species such as Pleurotus ostreatus, P. sajor-caju, P. florida, P. djamor, and P. eryngii. It is known for its easy and cost-effective cultivation, thriving in a temperature range of 15-30°C.

Fig. 2 Oyester mushroom (Pleuratous spp.)

Milky Mushroom (Calocybe indica)

It is the third most cultivated mushroom in India, originating from the country itself. It thrives in high temperatures (20-35°C) and is widely grown in tropical and subtropical regions. 

Fig. 3 Milky mushroom

Paddy Straw Mushroom (Volvariella volvacea)

Commonly grown in Eastern and Southern India. Thrives in high temperatures (30-35°C) and humidity (80-85%).

Fig. 4 Paddy straw mushroom

Oyester mushroom cultivation 

Oyster mushrooms, a type of basidiomycete fungus, are commonly known as "Dhingri" in India and belong to the Pleurotus genus. Naturally found in tropical and temperate forests, these lignocellulolytic fungi typically grow on decaying logs or occasionally on the drying trunks of deciduous and coniferous trees. They can also thrive on various organic waste materials. Oyster mushrooms exhibit a diverse range of colors, including light brown, yellow, pink, white, cream, and grey, depending on the species. Their ability to efficiently convert agricultural waste into protein-rich food without requiring composting makes them highly valuable in sustainable farming.

Materials requirement for oyster

• Straw
• Seed known as spawn
• carbendazim 50% WP (fungicide) and formaldehyde for treatment.
• Polybags 

The cultivation of oyster mushrooms begins with selecting a cellulose-rich substrate, such as wheat or paddy straw. A 200-liter rust-proof drum is filled with 100 liters of water, and 10–12 kg of wheat straw is carefully steeped in it. There are two primary treatment methods:

Hot Water Treatment: The straw is treated with boiling water to eliminate contaminants.

Chemical Treatment: A solution is prepared by dissolving 7.5 g of Bavistin (carbendazim 50% WP) and 125 ml of formaldehyde (37–40%) in a separate plastic bucket. This solution is gradually added to the soaked straw, allowing it to steep for 10–12 hours to effectively kill or inhibit competing molds.

Fig. 5 Different steps involved in oyster mushroom cultivation

After treatment, excess water is drained, and the straw is spread on a clean surface to remove additional moisture. The treated straw is then mixed with mushroom spawn at a rate of 5% of the straw’s weight and packed into polythene bags. Each bag is punctured with 8–10 small holes for proper aeration. The bags are stored in a dark room for 15–18 days, during which mycelium colonization occurs, and small fruiting bodies begin to form. Once these fruiting bodies appear, they are ready for harvest within 3–4 days (Fig. 5).

Button mushroom cultivation

Button mushrooms (Agaricus bisporus) are among the most widely cultivated and consumed mushrooms globally due to their high nutritional value and culinary versatility. Strain Delta has the highest mushroom yield and quantity of fruiting bodies (20.28 kg per q of compost) so,we should choose this strain. However, their cultivation is more challenging compared to oyster mushrooms, primarily because of the critical step of compost preparation, which takes approximately 28 days.

Compost Preparation: For compost making, the following materials are required-

• STRAW- At least 300 kgs are required to make compost because inside it, a chemical reaction takes place by the micro-organisms, through which compost is formed properly.
• CAN (calcium ammonium nitrate)- 9 kg
• MOP (murate of potash) -3 kg
• SSP (single super phosphate)-3 kg
• GYPSUM -30 kg
• UREA - 4.5 kg
• WHEAT BRAN-20 kg
• FURADAN-250 g
• BIVASTEIN (carbendazim 50% WP) -100g
• FORMALDEHYDE-1 litre

Composting Process

The composting process begins with substrate preparation, where straw is thoroughly moistened, and half of the urea and CAN, along with the full amounts of MOP, SSP, and wheat bran, are mixed into it. This marks "Zero Day" of composting. After a few days, the first turning is done, during which the remaining urea and CAN (also known as Kisan Khad) are added to enhance microbial activity and nutrient availability (Table 1). By the 5th or 6th turning, gypsum is incorporated when the compost starts becoming sticky. Gypsum plays a crucial role in improving compost texture, enhancing aeration, balancing pH, and supplying calcium. As the compost matures, it becomes susceptible to housefly infestations and nematode attacks. To counteract this, Furadan (a nematicide) is added during the final turning to eliminate pests. After the 8th turning, the compost undergoes a final treatment with Bavistin and formaldehyde to suppress the growth of unwanted fungi and pathogens, ensuring a clean and nutrient-rich medium for button mushroom cultivation.

Table 1: Composting turns with days

Identification of Good Compost

Composting is the most critical aspect of button mushroom cultivation—good compost ensures successful mushroom growth. To identify high-quality compost, consider the following characteristics:

• Texture: Compost should not be sticky.
• Color: Ranges from dark brown to black.
• Odor: After the 8th turning, it should have a pleasant, sweet smell with no ammonia odor.
• Temperature: Should be below 30°C.
• pH Level: Should range between 7.2–7.8.

Spawning

Spawning refers to the process of mixing spawn (mushroom seed) into the compost to initiate mycelium growth. After 28 days, once the compost temperature has dropped and ammonia gas is no longer present, it is ready for spawning. Typically, 0.5%–0.75% spawn of the dry substrate weight is used. For example, if 3 quintals (300 kg) of straw are used, the spawn requirement is 2.25 kg (minimum) to 3 kg (maximum). After spawning, the compost is filled into polybags and placed in a dark room with proper ventilation. For effective mycelium colonization, a high CO₂ concentration (15,000 ppm) is required.

Casing

Casing is the process of spreading a thin, moist, nutrient-poor layer over fully colonized compost (after 15–20 days of mycelium growth). The purpose of casing is to stimulate pinhead formation, maintain moisture levels, regulate gas exchange, support proper mushroom development. For casing, a 3:1 mixture of farmyard manure (FYM) and garden soil is used, where 3 parts FYM (or well-decomposed cow dung) and 1-part light garden soil are mixed well. The mixture is treated with fungicide and formaldehyde to prevent contamination. The casing layer should be 2–2.5 cm thick—neither too thick nor too thin.

Harvesting

About 10 days after casing, small white pinheads begin to emerge, reaching full size within 3–4 days. Mushrooms should be harvested before the caps open, using either the twisting method (twist anticlockwise) or by cutting at the base. Proper harvesting ensures better yield quality and multiple flushes over time.

Conclusion

Mushroom cultivation holds significant potential for enhancing food and nutritional security while promoting environmental sustainability through waste recycling. Mushrooms are widely consumed in Chinese restaurants, hotels, clubs, and households, with sales primarily through vegetable shops in big cities. The growing domestic and export markets, along with their delicacy and nutritional value, make mushroom cultivation highly promising. For successful mushroom cultivation, proper pasteurization of paddy straw, high-quality seed, and maintaining cleanliness with 0.1% Bavistin and Navan spray are essential.

References

• Kumar, S., & Netam, B. (2022). Study of wild edible mushrooms for improving human health and livelihoods support in Bastar Plateau India. Plant Archives (09725210), 22(1).
• Singh, O., & Kushwaha, K. P. S. (2023). Evaluation and studies of different strains of white button mushroom (Agaricus bisporus (Lange.) Sing.). Scientist, 2(1), 106–116.
• Valverde, M. E., Hernández-Pérez, T., & Paredes-López, O. (2015). Edible mushrooms: improving human health and promoting quality life. International journal of microbiology, 2015(1), 376387.

Authors:

Ritik Kushwaha1, Jaygendra Kumar1, Jyotsana Tilgam1*

1ICAR-National Bureau of Agriculturally Important Microorganisms, Maunath Bhanjan, Uttar Pradesh 275103

*Corresponding author email:  This email address is being protected from spambots. You need JavaScript enabled to view it.