Biological Sciences
Mushroom Farming
Mushroom farming involves the cultivation of mushrooms for commercial purposes. It typically involves creating a controlled environment with specific temperature, humidity, and lighting conditions to promote mushroom growth. Different types of mushrooms, such as button, oyster, and shiitake, can be cultivated using various methods, including indoor and outdoor farming techniques.
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7 Key excerpts on "Mushroom Farming"
- Vyas, Deepak(Authors)
- 2021(Publication Date)
- Daya Publishing House(Publisher)
Chapter 21 Mushroom: The Beneficial Fungi Anjuli Choubey 1 * , Deepak Vyas 1 , Poonam Dehariya1, A.K. Pandey 2 and D.C. Atri1 1 Lab of Microbial Technology and Plant Pathology, Department of Botany, Dr. H.S. Gour University, Sagar – 470 003, M.P. 2 Chairman, Madhya Pradesh Private University Commission, Bhopal, M.P. ABSTRACT Mushrooms are the fruiting bodies of macrofungi. They include both edible/medicinal and poisonous species. Mushroom Farming is both science and art. The science is developed through research, the art is perfected through curiosity and practical experience. Present review article has studied under following heads: First of all ecological description and taxonomic position of the mushrooms have been described on the basis of their spore production method and their properties. Second, cultivation technology of some mushrooms have been described. Mushroom cultivation is friendly to the environment and helpful in bioconversion/bioremediation of environment adulterants and maintenance of balanced ecosystem. Third, the major attributes of mushrooms, their medicinal properties, has also been drawn to our attention for study e.g. immunomodulatory, antitumour activity, hypotensive etc. Forth heading highlights the nutraceutical value of the mushrooms This ebook is exclusively for this university only. Cannot be resold/distributed. because they are rich in crude fibre and protein. Infact, mushrooms also contain low fat, low calories and good vitamins. Last step of this article is marketing of the mushrooms, which is equally important with the production of the crop. The development of a crop like mushroom depends on its efficient marketing. The efficiency of mushroom marketing is crucial in determining the profit of the producer on one hand and the level of satisfaction of the consumer on the other.
eBook - PDF- George T. Tsao(Author)
- 2014(Publication Date)
- Academic Press(Publisher)
The mushroom technology has been developed with fermentation techniques to convert these waste materials into delicious, nutritious food in a large quantity. This is not only just to increase food production, but also to solve the waste disposal problem. Undoubtedly, the mushroom industry will continue to grow rapidly as it becomes more available, and more widely accepted as a regular food. The scientific knowledge and technology will continue to be developed so that the biological efficiency will exceed one. Furthermore the mechanization of cultivation, especially in mushroom harvesting, and the MUSHROOM CULTIVATION 75 application of automatic control will increase the production efficiency and minimize production cost. As a result very reasonably low priced mushrooms will become available for consumption. Of course such a technical know-how requires more investigations by biologists and engineers. The other areas of mushroom technology such as the production of various cellulases, amanitin, and medicinal products, etc. make up the virgin land of technology which remains to be exploited in the future. Further benefit to mankind will be realized if effort is spent to tackle this problem. REFERENCES 1. Lin, B., Mushroom and Their Cultivation, Science Publisher, Peking (1964). 2. Owens, T.R., W.R. Garland, K. Kesecker, and J.L. Runyan, The U.S. Mushroom Industry: The Import Challenge, USDA Marketing Research Report 1131 (1982). 3. Tschierpe, H.J., How Far Can Production Method Changes Reduce Cost, The Mushroom Journal 116, 259-269, August (1982). 4. Crisan, E.V. and A. Sands, Nutritional Value, in: The Biology and Cultivation of Edible Mushrooms, (S.T. Change and W.A. Hayes, eds. Ch. 6), Academic Press (1978). 5. Lelley, J., The Economic Importance of Macromycetes: The Actual Situation and Future Prospects, The Mushroom Journal 111, ΊΊ-Ί9 , March (1982).
eBook - PDFIntegrated Farming System Practices
Challenges And Opportunities
- Sankarsana Nanda(Author)
- 2021(Publication Date)
- NEW INDIA PUBLISHING AGENCY (NIPA)(Publisher)
Mushroom cultivation offers scope to recycle agro-wastes as carbon pool into good quality protein, much of which is otherwise wasted in the field. This unique horticultural venture has tremendous scope to meet the food shortage without undue pressure on land. Integrated farming system and mushroom cultivation Integrated farming is a farming system where high quality food, feed, fibre and renewable energy are produced by using resources such as soil, water, air and nature as well as regulating factors to farm sustainably and with as little polluting inputs as possible. Being bound to sustainable development, the underlying three dimensions; ‘economic development’, ‘social development’ and ‘environmental protection’ are thoroughly considered in the practical implementation of integrated farming. However, the need for profitability is a decisive pre-requisite. To be sustainable, the system must be profitable, as profits generate the possibility to support all activities outlined in the integrated farming network. Mushrooms are one such component that not only impart diversification but also help in addressing the problems of quality food, health and environment related issues. One of the major areas that contribute towards goal of conservation of natural resources as well as increased productivity is recycling of agrowastes. Such kind of activity can enhance income and impart higher level of sustainability. Unlike most of the development efforts, in mushroom cultivation, the emphasis has been on economic development with improvement in quality of life of the rural poor through an integrated effort. Labour intensive nature of cultivation, significant value addition, dependence on locally available, abundant and cheap raw material, low initial investment, simple technology and limited space requirement make it a worthwhile proposition. Mushroom, being an indoor crop, happens to be women friendly in nature.
- Katiyar, Sunil Kumar(Authors)
- 2021(Publication Date)
- Biotech(Publisher)
Keywords : Mushrooms, Medicinal, Nutriceutical, Recycling, Non-green revolution, Mushroom cultivation . Introduction This ebook is exclusively for this university only. Cannot be resold/distributed. Estimated 1.5 million fungi are believed to be present on earth 1 out of which 15000 have been recognized as mushrooms. However, to establish the validity of this estimation, data on biogeographic distributions, levels of endemism, and host specificity must be taken into account when developing estimates of global fungal diversity 2 . A mushroom is a macro fungus with a distinctive fruiting body which can be either epigeous or hypogeous and large enough to be seen with naked eye and to be picked by hand. The word ‘mushroom’ is thought to have been derived from the French word ‘mousseron’, a term that included edible mushrooms as well as poisonous varieties. Today, the word mushroom is generally applied to the above-ground fruiting body of a fungus having a shaft and a cap, with the actual body of fungus, made of fine thread like network of threads, called the mycelium, usually being hidden under the bark, ground, rotten wood, leaves and other organic litter. The fruiting body is initiated as a small white ball, which continues to grow and elongate to produce a stem and a cap that begins to open up like an umbrella. The upper side of cap is smooth, while its underside has radial lamellae or gills, which are relatively darker in colour. Numerous tiny spores are produced on the gills and are ultimately released when they attain maturity. The wind spreads them and when they land on favorable substratum, the new mycelium is produced. After dikaryotization of the mycelium, mushrooms rise out when the right nutrients are amassed and the right environmental conditions are present. Unlike green plants, which produce many of their own nutrients by photosynthesis, mushrooms primarily get their nutrients from dead organic matter or soil.
eBook - PDFBioscience Entrepreneurship In Asia: Creating Value With Biology
Creating Value with Biology
- Paul S Teng(Author)
- 2008(Publication Date)
- World Scientific(Publisher)
145 Chapter 5 Mushroom Culture as a Bioscience Enterprise 5.1 Introduction Human societies have cultivated mushrooms for many millennia. The collection of mushrooms from the wild for various purposes dates even further back in time. Ancient civilizations from all continents (Aztecs, Greek, Roman, early Chinese, Aryan) have all found uses for mushrooms. Mushrooms are most recognized by the unique umbrella-like shape of their fruiting bodies. Bearing testimony to the universality of the mushroom, the term “mushroom” has been widely used to describe any shape which resembles the structure of the mushroom fruiting body. Mushrooms are a diverse group of fungi which includes both edi-ble and poisonous varieties. Organisms that are classified in the Fungi Kingdom are unique as they possess both animal and plant qualities. Although the cell walls of fungi are rigid, similar to those of plant cells, they are made out of chitin which is a chemical compound found in the exoskeleton of insects. Some mushrooms store glycogen, an ani-mal polysaccharide, while others form amoeboid cells and flagellated zoospores which are characteristic of animals. Mushrooms are het-erotrophic (lack chlorophyll) and are unable to produce food for themselves. Nutrients are obtained through external digestion and absorption by the mycelium. Mushrooms are prized for their unique flavor and nutritional value. Mushrooms have less protein than animals, but more than most plants. They have all the essential amino acids, and are low in fat and calories. Some of the nutritional benefits of mush-rooms are as follows: • The protein content of mushrooms is almost equal to corn, milk and legumes. • Mushrooms are low in cholesterol and sodium. • Although mushrooms lack vitamin A, they are high in vitamins B, C and D. • Mushrooms contain high levels of riboflavin, thiamin and nicotinic acid.
eBook - ePubEdible and Medicinal Mushrooms
Technology and Applications
- Diego Cunha Zied, Arturo Pardo-Giménez, Diego Cunha Zied, Arturo Pardo-Giménez(Authors)
- 2017(Publication Date)
- Wiley-Blackwell(Publisher)
The Biology and Cultivation of Edible Mushrooms. Academic Press: New York, pp. 606–624.- Derks G. (1973). 3-Phase-1. Mushroom Journal 9:396–403.
- Dhar BL . (1978). Japanese method of cultivation of wood inhabiting mushrooms. Indian Journal of Mushrooms 2(1):26–32.
- Dhar BL , Arumugnathan T . (2005). Farm design for white button mushroom cultivation. National Research Centre for Mushroom Technical Bulletin No. 6 (Revised Ed.), p. 32.
- Doshi A , Sharma SS . (1995) Production technology of specialty mushrooms. In: KL Chadha and SR Sharma (Eds), Advances in Horticulture Vol. 13. Malhotra Publishing House, New Delhi, India, pp. 135–154.
- Griensven LJLD . (1988). The Cultivation of Mushrooms. Darlington Mushroom Laboratories, Ltd.: Rustington, Sussex, UK, p. 515.
- Jandaik, C.L. (1976). Commercial cultivation of Pleurotus sajor-caju . Indian Journal of Mushrooms 2:19–24.
- Peng, J-T , Lee C-M , Tsai Y-F . (2000). Effect of rice bran on production of different King Oyster mushroom strains during bottle cultivation. Journal of Agricultural Research 49(3):60–67.
- Royse DJ . (2005). Cultivation of shiitake on natural and synthetic logs. Penn State College of Agricultural Science, on line at the university website.
- Seth K. (1976). Contributions of mushroom research at Solan center. Indian Journal of Mushrooms 2(2):9–15.
- Sohi HS . (1974). Indian Institute of Horticultural Research Bulletin. IIHR, ICAR, Bangalore.
- Sohi HS , Upadhyay RC . (1989). Effect of temperature on mycelial growth of Pleurotus and their yield on selected substrates. Mushroom Science 12(2):49–56.
- Vedder PJC . (1978). Modern Mushroom Growing. Educaboek: Culemberg, Netherlands, pp. 420.
- Zadrazil F. (1978). Cultivation of Pleurotus . In: ST Chang and WA Hayes (Eds), The Biology and Cultivation of Edible Mushrooms
eBook - PDFMushroom Pest and Disease Control
A Colour Handbook
- John T. Fletcher, Richard H. Gaze(Authors)
- 2007(Publication Date)
- CRC Press(Publisher)
7 C H A P T E R 1 Mushroom Growing • INTRODUCTION • CULTURE Compost: the ingredients; Composting; Compost smells; Compost analysis; Mushroom compost: the selective medium; Spawning, spawn-running and phase III compost; Casing; Cropping; Pests and pathogens • MUSHROOM GROWING SYSTEMS Tray systems; Shelf systems; Bag and block systems; Deep trough system • BUILDINGS 8 M USHROOM G ROWING Introduction Mushroom culture is a remarkable system of biological manipulation whereby the organisms that are most likely to be harmful are minimized, and those that are beneficial are encouraged. A suitable medium, the compost, is the end product of a complex but controlled biological process involving fungi, bacteria, and actinomycetes. When well prepared, it is a living ecosystem that is suitable for the growth of mushrooms. Mushroom mycelium, once introduced into the compost, affects the system substantially and the development of other microorganisms may be minimized by competition and probably antagonism. However, mushroom compost is not a selective medium in the strict sense, and other fungi introduced at the completion of composting and before mushroom spawn may also grow well, often at the expense of mushroom mycelium. This book is almost entirely about the white mushroom, Agaricus bisporus (also known as A. brunnescens ), with occasional reference to the closely related species Agaricus bitorquis . Many readers will have an intimate knowledge of mushroom growing and the different production systems used. This chapter is included for those without such knowledge. A brief description is given of the production processes, the different systems and the overall environment in which mushrooms grow. An additional aid to understanding is the inclusion of a glossary of terms on pages 178–181. Culture Compost: the ingredients The predominant raw material for mushroom compost, or mushroom substrate as some prefer to call it, is straw.
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