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Oct 01 - 07, 2001

The enormous increase in our population has necessitated more and more food production through
alternate resources such as mushroom as the availability of more arable land for traditional crops is not
likely to increase. Edible mushrooms occupy a pivotal position among the lower organisms. In the
developed countries, mushrooms have become one of the most important of all the horticultural crops.
The production of mushrooms is increasing everywhere in the world, and nowadays these are available
all the year round and are used in enormous quantities to serve with all kinds of table dishes. There are
about 5000 different species of mushrooms of which at least 1250 are reported to be edible. During 1980,
about 800 million kilograms of u ,  ! and 
 types of mushrooms were produced
and consumed in the world. About 18-25 thousand kilogram of morels (


 ), which are
found in Swat and Kaghan areas of Pakistan are annually exported to some European countries.

@ushrooms are being used as food and medicine since time immemorial. Their cultivation on extensive
scale can help solve many problems of global importance such as protein shortage, resource recovery
and reuse as well as part of environmental management. Edible mushrooms contain a high percentage of
protein, all indispensable amino acids, and vitamins B-complex and other biochemical compounds. This
vegetable is also a food source of dietary fibre and the quantity present is much higher than the crude
fibre. The protein value of mushroom is double of cabbage, potatoes and asparagus, four times that of
tomatoes and carrot and six times that of oranges.

The protein value of dried mushrooms has been found to be 30-40 per cent comprising all the essential
amino acids. @ushrooms are source of Niacin (0.3 g) and Riboflavin (0.4 mg). @ushroom is a good
source of trypsin enzyme. It is also rich in iron, copper, calcium, potassium, vitamin D, and folic acid.
@ushrooms are valuable health food, which are low in calories, high in vegetable proteins, zinc, chitin,
fiber, vitamins and minerals. @ushrooms are also have a long history of use in traditional Chinese
@edicine to promote good health and vitality and increasing body's adaptive abilities. Specifically,
selected strains of dried mushrooms are used to produce mushrooms capsules and extracts. The
mushroom is a highly concentrated food and unsurpassed for flavour in addition to being a completely
satisfying meal.

The edible mushroom mycelium (10-20 %) may be put in various sausages, minced meat and
vegetables, soups, pastes and bakery products and many other dietary menus. @ushroom can be grown
by almost anyone and anywhere. However, cultivation of this edible fungus also consumes agricultural
and industrial wastes and produces such as straw and molasses, which is an excellent fertilizer and soil
conditioner. @ushrooms have no colouring matter and so do not need sunlight to obtain the requisite
nutrients for survival. They can grow in darkness, where no other crop would easily flourish. A crop of
mushroom can be produced in boxes beneath the kitchen sinks and in garden sheds. For large scale
cultivation, properly designed rooms/spaces are needed, which should provide suitable temperature,
humidity and darkness.

@ushrooms are fleshy fungi, which are generally used as delicacy from the time immemorial. It has no
colouring matter or chlorophyll. It is tough and an umbrella like fruiting body. It produces microscopic
spores, which serve as a mean of reproduction, but is not same as that of plant seed. Nowadays,
mushroom is being relished throughout the world as food and medicine. Researches reports revealed that
mushrooms are rich in food values being food source, and out of 100 g, it contains proteins (3.6 g),
minerals vitamins B,12 (0.26 mg), fats (0.3 g), carbohydrates (1.5 g), dietary fibers (2.5 g) and ash (5.0 g)
and the vitamin contains are exceptionally high. The protein contents are significantly higher than those
provided by the foodstuffs like dates, potatoes, lettuce, carrots, and dried mushrooms containing more
proteins than beet. They also contain folio acid, which is blood- building vitamin and counteracts the
pernicious anemia with all properties. They serve as a possible source of antibiotics and anti-cancer
agents. They lower the cholesterol level of blood pressure. @ushrooms constitute an ideal source for
reducing body weight.

Cultivation of mushrooms has not been given due importance in Pakistan. @ushrooms naturally grown in
certain places in the country are utilized as food, where mushroom cultivation is lucrative business in
many countries. In Pakistan, mushroom cultivation has tremendous prospect although, at present only
some wild types of mushrooms are eaten by rural folk. @odern technology has made possible to grow
mushrooms under control and semi-control conditions. Nature has gifted Pakistan with variety of
environmental conditions suitable for cultivation of mushroom from sea level to high mountains, where
different types of mushrooms can easily be grown round a year. The simple, economical and commercial
methodology for cultivation of some known edible mushrooms has been evolved in Pakistan.

Different agriculture and industrial wastes could be used as source of food for mushroom cultivation.
@ushrooms may also be grown in a variety of places like, caves, ditches, huts, hovels, cottages, cellars,
garages, sheds or shelters, bee hive shaped huts, thatched or meted roofs, thick green groves and
gardens. The cultivation of mushrooms need i) preparation of substrate and compost; ii) preparation of
spawn; iii) seeding of the spawn on suitable substrate for mycelial growth and production of fruiting
bodies. @ushrooms can be grown in all parts of Pakistan. The species 








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are
grown in Balochistan. Sindh, Punjab and NWFP of Swat Valley and @urree Hills.

In the past decades, this vegetable was ignored to grow in different areas of Pakistan. But, at present it is
commonly grown in many areas of Pakistan, having natural high humidity and low temperature. These
areas are suitable for growing white button mushroom. Chinese mushroom is perhaps the easiest and
simplest in its cultural requirements and is more suited to conditions in Pakistan, especially the plains of
the country. @ushroom cultivation can be profitable as cottage industry in many parts of the country. The
mushroom after harvest can be marketed as flesh, canned, dried or made into powder or as a soup.
Drying and cannying of mushroom is essential for market from one city to another or for export purpose.
Profitable mushroom cultivation on large scale requires close attention, experience and skill. If it is
developed as a cottage industry in villages and on business lines near towns and cities, the delicacy of
this vegetable can become a common diet item in near future to provide cheap source of proteins,
vitamins and other nutrients.

@ostly, the straw and leaves of wheat, paddy, barley, oat and grow straw, banana, sugarcane and maize,
empty millet heads and corn cobs, cotton wastes, thin sticks and sugarcane bagasse, saw dust, dust
logs, straw papers, manure, etc. can be used as medium for its cultivation. @ushrooms are now very
common in the four provinces of the country. It is a common business for the people of hilly areas of
Kashmir, NWFP and Punjab and very much familiar with the business of black morels. A Khumbhi
mushroom is very common in the rural areas of Sindh, a white umbrella type of mushroom known as
Khamiri is also consumed by the local inhabitants of Balochistan, Sindh and Punjab. There are well-
cultivated mushrooms, which can be marketed in local and foreign markets. The common edible
mushroom (
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) accounts for about 75 per cent of the one million tons of mushroom in
the world each year, the remainder includes the Japanese Forest @ushroom. Now, the mushroom is a
common vegetable for the population of the country. Therefore, it is necessary to cultivate it on large
scale for the benefit of the country.

u
 
 
By an eHow Contributor
updated: March 13, 2011
 Start a @ushroom Farm
Starting a mushroom farm is a potentially very profitable way of getting into the farming business. As
the desire for gourmet cuisine rises and computer-controlled mushroom farm operating systems
improve, the profit margins of mushroom farms continue to increase. Follow these steps to start your
own mushroom farm and begin making money out of fungus.
2



Moderately Challenging
Instructions
1.

„ 1
Decide on your stock. @any factors can determine what kinds of mushrooms you should grow.
Among these factors are your location and the amount of capital you have to put into seed stock,
growing systems, local markets and labor. Think about what kind of mushroom is right for your farm
before you start growing.

„ 2
Find the right space. Because of sophisticated growing rooms, ambient air temperature is generally
not a problem (though it can be an issue for certain kinds of mushrooms). Find a space that is large
enough to house growing rooms and pasteurization rooms in addition to stockrooms and offices.

„ 3
Consider a turnkey solution. There are a number of firms in the mushroom farming market devoted
to providing start-to-finish mushroom growing solutions. Companies like Richmond Specialty
@ushroom Farms will help you start and maintain your mushroom farm. Consult with a mushroom
farm company before you start your farm.

„ 
Survey your market. It's important for you to understand both your supply chain and your market
before you start the farm. You need to know where to get supplies and how much money the
supplies will cost (and how stable that cost is), in addition to the going rate on the market and the
cost of shipping the mushrooms once they're ready for sale.

„ 0
Complete your farm by making it into a business. Like any business, a mushroom farm requires
staff, branding and a marketing strategy. Hire experienced staff from other farming fields and recruit
marketing specialists to help develop a good brand for your business and your product.

m Jrganic Certifier-ECJCERTwww.ecocert.in
Food, Textiles and Cosmetics Tel: +91-20-6607101 to 100
m msed Mushroom Equipmentwww.mushroommachinery.com
Mush. Comb. is the specialist in used mushroom machinery.
m 2ating in Pakistanwww.olx.com.pk
2ate singles in Pakistan on J
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m Jrganic Farmingwww.acresusa.com
earn how to farm organically Books, magazine on crops, livestock

Read more: How to Start a Mushroom Farm | eHow.comhttp://www.ehow.com/how_2067068_start-mushroom-

farm.html#ixzz1 kQQ
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2


 

An edible mushroom is a delicacy

relished as popular but costly food.
In the developed countries,
mushrooms have become one of
the most important of all the
horticultural crops. The production
of mushrooms is increasing rapidly
throughout the world, which is
available all the year round and is
used in many kinds of table dishes.

There are about 6,000 different

species of which at least 1,290 are
reported to the edible. Mushrooms
are used as food as well as
medicine since time immemorial.
The edible variety contains a high
percentage of protein, all
indispensable amino acids, and
vitamins B-complex and other
biochemical compounds.

The protein value of mushroom is

double that cabbage, potatoes and
asparagus four times to that of
tomatoes and carrot and six times
to that of oranges. Mushrooms are
source of niacin (0.4g) and
riboflavin (0.4 mg). They serve as
a good source of trypsin enzyme,
and are rich in iron, copper,
calcium, potassium, vitamin D, and
folic acid.

They have a long history of use in

traditional Chinese medicine to
promote good health and vitality
and increasing body's adaptive
abilities.

Mushrooms can be grown by

almost anyone and anywhere.
However, cultivation of this edible
fungus also consumes agricultural
and industrial wastes and produces
such as straw and molasses, which
is an excellent fertilizer and soil
conditioner.

Mushrooms have no colouring

matter and so do not need sunlight
to obtain the requisite nutrients for
survival. They can grow in darkness
where no other crop would easily
flourish. A crop of mushroom can
be produced in boxes beneath the
kitchen sinks and in garden sheds.
For large-scale cultivation of
mushroom, properly designer
rooms/paces are needed, which
should provide suitable
temperature, humidity and
darkness.

Mushrooms are fleshy fungi, which

are generally used as delicacy from
the time immemorial. It is very
tough and an umbrella like fruiting
body. It produces microscopic
spores, which serve as a means of
reproduction, but is not same as
that of plant seed.

Mushrooms constitute an ideal

source for reducing body weight.
Its cultivation in Pakistan is in its
teething stage and its pace of
development is very slow because
of the insufficient public and private
sector support. Their cultivation
has tremendous potential although,
at present time only some wild
types are eaten by rural folk,
modern technology however, has
made it possible to grow them
under control and semi-control
conditions. Nature has gifted us
with variety of environmental
conditions suitable for their
cultivation from sea level to high
mountains, where different types
can easily be grown round the
year.

A simple and economical

methodology for cultivation of
some known mushrooms has been
evolved. The cultivable varieties
are; (i) Oyster mushrooms grown
in a moderate temperature; (ii)
Paddy straw mushrooms; (iii)
Button mushroom, a variety which
grows on a specially prepared
compost and has a distant taste
aroma; (iv) Oak-tree mushroom
grown on wood logs of oak tree. It
can also be cultivated on compost
material made from sawdust, rice
and wheat barn.

It has been assumed that the

different agriculture and industrial
wastes may be used as source of
food for mushroom cultivation.

The cultivation needs, (i)

preparation of substrate and
compost; (ii) preparation of spawn;
(iii) substrate for mycelium growth
and production of fruiting bodies.
The species Agaricus rodmani,
Phellorina inguinence, podoxis
pistillaris, Lepiota procera, Inocybe
ceophylla, Crepidous sp, and
Amanita nano are grown in
Balochistan, Sindh, Punjab and
NWFP of mountainous Swat valley
and Murree hilly areas.
 It is commonly grown in areas
having natural high humidity and
low temperature. These areas are
suitable for growing white button
mushroom. Chinese mushroom is
perhaps the easiest and simplest in
its cultural requirements and is
more suited to conditions in
Pakistan, especially in the plains.

Its cultivation can be profitable as a

cottage industry which can be
marketed in fresh, canned, dried or
made into powder or in a soup
conditions. Drying of mushroom is
essential for its market from one
city to another or for export
purposes. Profitable cultivation on a
large scale requires closer
attention, experience and skill. If it
is developed as a cottage industry
in villages and on business lines,
near towns and cities, the delicacy
can become a common diet item to
provide cheap source of proteins,
vitamins and other nutrients.

A khumbhi mushroom is very

common in the rural areas of
Sindh, a white umbrella type
known as khamiri is also consumed
by the local inhabitants of
Balochistan, Sindh and the Punjab.

The common edible mushroom

(Agricus bisporous) accounts for
about 80n percent of the one
million ton of mushroom in the
world each year, the remainder
includes the Japanese forest
mushroom. It is necessary to take
proper steps to popularize and use
of edible mushroom as the items of
food and export.

BACK

`
 
 

 
@ushroom Growing Business Guide

@

 





 








 



 

 




   
  









 
  
 



@ushroom farming is a labour and time-intensive venture. If you are planning to start one, you must be
ready to devote time attending to the complicated process of growing mushrooms, growing them
profitably, and the tricky aspect of marketing your product.

Large mushroom growers have captured the wholesale market, if you are starting small, experts advise
that you focus on a niche market. If you already have a vegetable farm, you can incorporate mushroom
growing into the business.

   `
 

The long process of growing mushroom involves getting and maintaining a mushroom culture tissue,
using the culture to grow a mushroom starter (spawn), introducing the spawn to a substrate, and getting
mushrooms to grow. The short process is to buy a spawn or mushroom kit from a commercial mushroom
grower. Even then, you have to choose what species of mushroom to raise. Some mushrooms are
difficult to propagate profitably, some requires special conditions to grow, and some have limited market.

  

  

@arket demand usually dictates a mushroom grower¶s choice of what variety to propagate. Oyster and
shiitake mushrooms are usually recommended for beginners. They not only have an existing market, but
can be raised in many substrates, on small scale with moderate investment. Volume is dictated in the
same way by market demand. Before deciding on your production, survey volume demand, prices by
talking to potential buyers and other producers.

Starting a mushroom farm can cost between $50,000 and a few hundred dollars for spending on a
production system with growing rooms and offices. Getting profit from a mushroom farm takes two to
three years. And between starting your farm and profitability, you would have to face thin fruiting, possible
insect infestation of your crop and fluctuating market prices.

To get the most profit, small mushroom growers sell mushrooms at retail or to directly to farmers¶
markets, grocery stores, gourmet chefs and restaurants rather than to wholesalers. To capture a market,
they concentrate on being a supplier of fresh produce rather than of mushrooms in bulk.

Profitability is usually increased by finding a way to make the average 15-week mushroom production
cycle short. Continued operation is ensured by establishing a long-lasting relationship with buyers, which
also means a commitment to deliver a consistent amount of supply. Buyers are most likely to enter into a
contract with growers that are able to consistently fulfil their orders.

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The higher, fleshy fungi bloom into a visible
umbrella like fruiting body, are called mushrooms.
These are considered as the source of Proteins,
Vitamins, Fats, Carbohydrates, Amino acids and
@inerals. According to Rambelli and @enini (1985),
on an average, the protein value of the mushrooms
is twice as that of Asparagus and potatoes, four
times as that of tomatoes and carrots, six times as
that of oranges. The protein content determined on
the dry weight basis approximately varies between
4 to 44%. The range of amino acids and other
similar nitrogen compounds is very large, generally includes rare. The results show that 53 nitrogen
compounds are found in single strain of Agaricus bisporus. The mushrooms contain thiamin; riboflavin,
niacin, biotin and ascorbic acid, all are essential for human health. The most common fats, available in
different mushrooms are palmitic, steric, oleic and linoleic acids. @any mushrooms have high sterol,
especially ergo-sterol content. The carbohydrate content varies from 3 to 28 %, as xylose, ribose,
rhamnose, glucose, sucrose and mannitol etc. the later sugar seems to be the most abundant. The
mineral content is superior to that of meat and fish, nearly twice as that of the most commonly used
vegetables. @inerals such as calcium, phosphorus and potassium are supplied abundantly and there is
also a fair quantity of iron, potassium, sodium, magnesium, manganese, chlorine, silicon, sulfur and
aluminum, which are also found in different mushrooms. The energy value of mushrooms also varies
according to species, which is about equal to that of an apple. The local KHU@BHI, desert mushroom,
Podaxis pistillaris is consumed by various ways, mostly as fresh in breakfast, contains 21.06% crude
protein, 1.71% ether extract, 24.13% ash and 12.23% crude fibber (Khan, 1986).

The mixture of mushrooms has been used for healing purposes for thousands of years. The mushrooms
are mainly recommended to diabetic and anemic persons, owing to their high folic acid content. Some are
demonstrated as an antibiotic activity others are reputed to be anti-allergic and some are used for soft
and comfortable surgical dressing while some are used for anesthesia. Some mushrooms are used as a
powder or tincture for swollen glands, epilepsy and against various diseases. @ushroom extract also
inhibits the growth of some viruses like influenza. Cardiotoxic
proteins are present in different edible mushrooms, which
lower the blood pressure, and are also active against tumor
cells and are anti cancer (Cochran, 1978). The desert
mushroom is used in different way, for treatment of different
food deficiencies, illness and is used with butter for bandage of
broken bones (Jiskani, 2004).

Some mushrooms are mycorrhizal, used for establishment of

forests, to improve the soil fertility, for reclamation and for
introduction of exotic plant species; others are predatory and
are used as bio control agent and others as pesticide. Some
mushrooms also known as condiment, cleaning detergent, tinder, tun bridge ware, snuff, dyeing,
luminescent, painting and writing material (as ink), ornamental (as show piece) depending upon use.
@ushrooms are objects of beauty for Artists. Architects have constructed minarets, temples and cupola
columns in their shapes. Jewelers have made expensive pieces on mushroom designs (Jiskani, 2003).

The mushrooms are sometimes termed as fungus flowers, due to their lovely shapes and colors. These
also commonly known as gilled mushrooms, pore fungi, tooth fungi, club fungi, smooth fungi, puff balls,
stink horns, jelly fungi, cup fungi, earth stars, bird¶s nest fungi, boletus (bolets), morels, truffles and
toadstool. Every mushroom is consists of small root like structure (rhizoids) at the base of long stipe
(stem), mostly bear pileus (cap) of different colors. The upper surface of cap is rough or smooth but its
lower surface bears the gills (partitions) or pores, which produces microscopic spores that serve as a
mean of reproduction and develop mycelium on germination, which convert in to the fruiting body called
mushrooms, having a form of plant life, without green coloring matter.

Naturally, the mushrooms observed on the manure heaps and dump places like fields, woods, forests,
water channels, manure heaps, bunds and on grassy grounds or in the plains, mountainous and coastal
areas of Pakistan, mostly during the rainy season or round an year, when ever environment is favorable.
The majority of mushrooms are unattractive for eating because of poor flavor, taste, texture or small size
or sometimes due to unattractive color and shape (commonly called inedible). @any mushrooms are
poisonous to some people and harmless to other, but some mushrooms are edible; and a few are not
only edible, but delicious too, because people have eaten them regularly in quantity with no ill effect; are
used by more than 200 different methods, may be cooked alone as well as with vegetables, meat, fish
etc., and are used for making soups, pies and curries; mushroom ketchup, sandwiches and sauce (Khan
and Khatoon, 1982). The poisonous mushrooms, commonly termed as toadstool are known to be
poisonous because someone ate them and become ill or died. Hence, the wild mushrooms must not be
eaten unless these are identified by experts completely.

The mushrooms absorb oxygen and exhales carbon dioxide, do not need direct sun light and open field;
but this does not mean that these grow only in dark. Different artificially cultivated mushrooms need
different range of temperature, humidity, light and ventilation. The nature has gifted most suitable
environmental conditions from sea level to high mountains, where various kinds of mushrooms grow
naturally; but can not be grown year after year with full commercial excess, unless proper growing
conditions are provided and adequate facilities are available. Simple, economical and commercial
methodology for cultivation of some known edible mushrooms has been evolved (Jiskani, 1999 and
2001). The mushrooms can be cultivated in green houses, growth chambers, ditches, caves, huts,
hovels, cottages, cellars, garages, sheds or shelters, bee hive shaped huts, thatched or meted roofs,
thick tree groves and gardens, kitchens, bathrooms or other extra rooms of a house or any other vacant
building.

@odel mushroom house must have: store room, pasteurization room, spawn preparation and spawning
room, spawn running room, cropping room as well as packing and preservation room. The size of
house/growth room is dependent on the purpose, i.e. commercial or domestic. The room can be a small
plastic tent, even on tables or on floor/roof or a large independent building with its own environmental
control system.

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Temperature: The heating and cooling system can regulate the temperature as per requirement.

Humidity: Near about all types of mushrooms grow well with in range of 80-95% humidity that could be
arranged with the help of desert room cooler and or sprinkling water near the mushroom beds.

Light: @ost of the mushrooms grow well at normal natural light but oyster mushroom needs regular light
that could be arranged through tube lights.

Walls, ceiling, benches and flooring: Concrete flooring with good drainage would be the best, otherwise,
must be made with such type of a material that can be washed and withstand high humidity.

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The propagating material used for mushroom cultivation is called spawn. It is equivalent to the seedlings
developed from seeds of higher plants as in case of vegetables. Actually, the spores (serve as a mean of
seed) of the mushrooms are so small and could not be seen with necked eye; therefore, the mushroom
grower cannot handle them. Technical laboratory person could inoculate sterile cereal grains with the
spores or pure mycelial culture of the mushroom and incubate that until a viable product is developed.
The grains become "spawn" and can be sown like seed. The entire operation (preparation of pure culture
and spawn to spawning) begins in a laboratory under sterile/ aseptic conditions. The best spawn can be
prepared on sorghum grain but other cereal grains as well as all agricultural and industrial wastes can
also be used (Jiskani, 1999 and 2001).

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Different agricultural and or industrial straw wastes can be used for cultivation of mushrooms. @ostly, the
wheat, paddy, barley, oat and gram straw, banana, sugarcane and maize leaves, empty millet heads and
corn cobs, cotton waste, thin sticks and boll locules, sugarcane baggage, banana pseudostems, saw
dust, logs, straw papers, manure etc. can be used as substrate (medium) for cultivation. The Pakistan is
an agricultural country; therefore a huge quantity of the crop wastes is easily available at low cost, which
could be converted in to edible mushrooms, by using separately or in combination.

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The oyster mushroom (Pleurotus spp.) is amongst most important commercially grown mushrooms, now
a day in competition with button mushroom, Agaricus bisporus (Rao, 1991). This mushroom resembles
the shape of shellfish, therefore mostly known as oyster mushroom in English, Sipi Khumbhi in Sindhi and
Sadafnuma Khumbhi in Urdu; also called as wood mushroom, dhingri, henda, kharari, shooto, meat of the
forest etc, It is consumed as a fresh as well as dried.

@ost of the Pleurotus spp. are easy to cultivate, need less expenses and care than all other artificially
cultivated mushrooms. Best spawn can be prepared on sorghum (jowar) and other cereal grains. @ostly
the wheat, paddy, barley, oat and gram straw, banana, sugarcane and maize leaves, empty millet heads
and corn cobs, cotton waste, small and thin sticks and boll locules, sugarcane baggage, banana
pseudostems, saw dust, logs, waste news papers, manure etc. are used separately or in combination as
substrate (medium) for cultivation.

The paddy straw, leaves of different crops and empty corn cobs needs chopping in to small pieces of
about 3-5 cm. Threshed wheat straw, cotton waste, saw dust, cotton boll locules and empty millet heads
or so, may directly be used. All substrates needs soaking in water for 24 hours. After soaking, boil the
same in water for about half an hour, so that substrate become moist and insect pests and other
microbes present in the substrate may be killed. After this, take out the straw from water and spread on
the inclined cemented floor, for cooling as well as removing of excess water from the substrate. When the
temperature drops down to about normal and moisture content becomes about 80%, the spawn be mixed
at 10-20% of the substrate dry weight (which will be 100-200 g /kg of dry substrate). The spawned
substrate may be filled in polythene bags and be placed in spawn running room under controlled
temperature, humidity and light. This mushroom requires 80 to 95% humidity, 15 to 30OC temperature
and white florescent light for growth and development. When pinheads (initial growth of fruiting bodies) of
the mushrooms appear, open the mouth of the bags or cut at place, to facilitate the growth of fruiting
bodies. Sort out the contaminated bags and destroy them away from the growing space, burning of such
bags is safe for remaining crop.

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The straw mushrooms belong to genus Volvariella, grow best on paddy straw, therefore are called straw
or paddy straw mushrooms. Perhaps it was first time identified as edible, greatly consumed by Chinese
and its cultivation was started in China, therefore is also known as Chinese mushroom, tributary
mushroom or nanhua mushroom. This mushroom stood third popular mushroom, can be consumed as
fresh as well as dried. Different agricultural and industrial straw waste, recommended for the cultivation of
oyster mushroom, can be used for spawn preparation and cultivation, but remember that the paddy straw
proved the best.

The straw mushrooms are mostly cultivated on beds, prepared by two ways. The beds from chopped,
soaked and boiled straw are prepared of about squire meter size, by placing the moist straw in such a
way that first layer be of about 4 inches. In this case, place the spawn 3-4 inches inside the margin of
layer at 4-5 inch distance from each other. Sprinkle small quantity (1/2 teaspoon) of gram floor, over the
spawn. The second and third layer should be prepared and spawned in the same way. The last layer
should be covered with a thin layer and polythene sheet.

In case of cultivation on beds of un-chopped paddy straw, banana leaves etc; the bundles should be
prepared of the size of available straw or leaves. If the bundles are prepared from banana leaves than the
soaking may be done for 4 hours otherwise for 24 hours. The soaked bundles may be arranged on
inclined cement, till the discharge of excess water, before preparation of beds. The bundles are placed
length wise, close to each other, on cemented floor, in a cross fashion, with the opposite but ends on one
side. Each bed may not be more than five layers. All layers spawned and finally be covered as that of
discussed above. In case of cultivation in bags, the same procedure is adopted as described for
cultivation of oyster mushroom; only temperature, water and light requirements need change. When the
pinheads or small buttons of the mushroom appear, the polythene bags be chalked with blade and sheets
should be removed, to facilitate the pinheads for further growth. The straw mushroom requires 80 to 95%
humidity, 30 to 35OC temperature and at least two times watering.

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The white mushrooms, resembling with the shape of button are mostly known as button mushroom, but
as these are naturally grown in meadow, therefore are called meadow mushrooms, also known as
European mushroom, town or street mushroom in Europe. These are largely grown and greatly
consumed throughout the world with almost 80 percent share among growing mushrooms (Raven and
Johnson, 1992).
The button mushroom is difficult to cultivate, need many more expenses and long time than other
artificially cultivated mushrooms. Rice husks or wheat grains found to be the best for spawn preparation,
but needs different types of composts with different compositions for cultivation. The process of compost
making is termed as composting. The biochemical activity of a number of microorganisms for making the
substrate selective for growth of mushroom is called compost. The term composting is also defined as
indefinite microbial degradation of organic wastes. The wastes includes vegetable and animal material,
forest litter, remains of stubbles and roots in the soil, sludge, animal manure etc. However, this mushroom
can be grown successfully in cellars, garages and in any abandoned room. The cultivation in mushroom
growing houses by mean of tray system proved to be best. Casing is another exercise, which is also
compulsory during cultivation process. Casing means the covering of compost with a thin layer of soil or
soil like composted material after the spawn has spread in the compost (till the completion of spawn
running). 4-6 air changes or introducing 10 cubic foot fresh air (ventilation) per squire foot bed area per
hour is also necessary for good crop, but this is the very risky due to opening entries of growth rooms and
helping insect pests and pathogen to attack on crop. @eanwhile, 80 to 95% humidity, 15 to 25OC
temperature and time to time watering is also its basic requirement for normal growth and development.

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@ost of the illiterate people are of opinion that desert mushroom is gifted from almighty Allah; rain is a
seed of it. Actually, the dark brown to black powdery mass, developed in mature mushrooms, is a huge
quantity of spores, which are not seeds, but serve as a mean of seed. Only Arora (1986), claimed that ³I
have personally worked with this mushroom and have had no problem´ (?!).

The desert mushroom can also be cultivated artificially, as easily as that of other cultivated mushrooms
with a little difference. It does not need tissue culture or artificially prepared spawn, but only matured
mushroom spores can directly be used for sowing purpose. The results show that there is no need of
agricultural or industrial waste, nor a process of soaking, boiling or sterilizing of such material is required.
On the other hand, it can be simply cultivated on flat bed of soil. Only the need is that select sandy to
sandy loam soil in the surrounding of thick grove of trees and or gardens, or ordinary shed be prepared,
because direct sun rays are dangerous for this mushroom too. However, small 4x5 feet sized beds may
be prepared with about 9 to 12 inches layer of soil and than one soaking dose of irrigation water may be
applied. After a day, the mushroom powder (spores of matured mushroom), not old than one year, may
be broadcasted on the prepared bed.

The spores may be mixed with the help of log stick, spade or so, on 2 to 3 inches upper surface of the
bed. It must be kept in mind that the beds should be under shade (of trees or artificially prepared thatches
etc.). The water must be sprinkled/ sprayed just after mixing of the spores and twice a day on the
following days, so that the beds remain moist. Normally the crop may appear within 30 days. Initially, the
root like threads (or well-developed hypha) develop from the spores, in orders to search for food, which
are actually microscopic, but some times are visible. These threads transmit into mushroom, which
initially appears very small and milky in color, vary in shape and size but become normal in shape and
size, within one or two-three days, depending upon the environmental conditions.

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@ost of the mushrooms are harvested through picking by hand. The harvesting of oyster mushroom could
be done with the help of sharp knife or blade, at the base of the stipe. If there are many pinheads around
the mushrooms, cut that mushroom very carefully, so that the near by pins do not be disturbed. Any
mature mushroom (harvested or diseased), their stalks and refuse or solid portions left in the bed should
be removed and destroyed, to minimize risk of diseases and pests.

The mushrooms yield the crop in cycle and subsequent flushes can be harvested till the conversion of
waste in to mushroom or up to contamination or till attack of insect pests or diseases. Approximately, the
mushrooms yield equal to 100% of substrate dry weight.

Only some types of wild edible mushrooms e.g. black morels, desert mushroom and button mushroom
are being collected, gifted, marketed and eaten by the rural population. These, as well as other artificially
cultivated mushrooms could be marketed in local and foreign markets. The marketing or import and
export value of mushrooms could be realized from the reports of Export Promotion Bureau.