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INTRODUCTION
Mushroom cultivation is the most suitable technology for creating
wealth out of plant, animal and industrial waste. Which are abundantly
available all over the globe. Mushroom cultivation is the gaining
momentum worldwide because of dietary food protein.
Mushroom cultivation is unique in the sense that it is the most
efficient and economically valuable technology for conservation of
lignocelluloses material into high quality protein food. Mushroom
cultivation can subsidies income of millions of farmers.
Oyster mushroom is known as the wood fungus and in India is
commonly known as “Dhingri”. Oyster mushroom is scientifically known
as Pleurotus spp. Pleurotus is Basidiomycetes fungus belonging to order
Agaricles and family Trichomataceae/Polyporaceae. There are about 38
species described under genus Pleurotus from different part of the world,
out of which 25 species are under cultivation. They mainly include
Pleurotus osteatus, Pleurotus eryngii, Pleurotus flabellatus, Pleurotus sajar
caju, Pleurotus sapidus, Pleurotus membranaceous, Pleurotus
citrinopileatus, Pleurotus eous and Pleurotus florida, P. cornicorpae.
Pleurotus sajar caju was first reported by Jandaik and Kapoor in
1974, can be grown in the temperature range of 20-300C with 70-85per
cent humidity, it has a good biological efficiency 84-90per cent under
optimum condition. Oyster mushroom contains 90per cent moisture , 4-
5per cent carbohydrate on wet weight basis, 20-35per cent protein, low
sugar, low fat, low starch, high fibre and sodium potassium ratio. They
contain good amount of C and B complex (thiamine, riboflavin and niacin).
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It also contains minerals, iron (Fe), Phosphorus (P), Potassium(K) and
sodium(Na) and also low but available form of Iron(Fe).
The Oyster mushroom Pleurotus spp. is saprophytic fungus
commercially cultivated throughout the world because of its tasty
basidiocarp and simple cultivation technology. Oyster mushroom is
having capacity to grow in tropical and subtropical region. It is being
cultivated in Himachal Pradesh, Uttar Pradesh, Andhra Pradesh, Jammu
and Kashmir, Karnataka, Goa, Tamil Nadu and Panjab (Chandra and
Sharma in 1995).
Oyster mushroom can be use in different kitchen items such as
pickle, chutney, pakoda, bhaji, pulav, mix vegetables, kofta and other
delicious items etc.
Its cultivation is popular due to its rapid mycelial growth,
pleasant flavour, wide adoptablity and simple method of cultivation.
Objectives:-
1) To learn various production techniques of mushroom
production.
2) To get practical and experimental oriented knowledge of
mushroom production.
3) To increases the yield of Pleurotus sajar caju by
supplementation of different supplements.
4) To prepared value added products from fresh mushroom.
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REVIEW
Mandeel et.al (2005). Cultivated three spp. of Pleurotus viz., P.
columbinus, P.sajar-caju and P. ostreatus on organic waste such as
chopped paper,cardboard, sawdust and plant fibres. Higher yield of P.
columbinus was obtained on cardboard (135.5 g) followed by paper
(100.8 g). P. ostreatus produced maximum yield on paper (112.4 g)
however, P. sajar-caju failed to lowest yield on unsupplemented paddy
straw (B.E 70 per cent).
Islam et.al.(2009).Evaluated performance of Pleurotus flabellatus on
seven different types of substrates viz., Mango, Jackfruit, Coconut, Jam,
Kadom, Manogony, Shiris sawdust with wheat bran and CaCO3. The
maximum biological efficiency was obtained with mango saw dust
(150gm), followed by Monogony (148gm), Shiris (146gm), Kadom
(136gm), Jam(114gm), Jackfruit (97gm) and Coconut saw dust (83gm).
Coconut saw dust proved to be the poorest substrate for fruiting of this
mushroom.produced satisfactory yield on all the substrates under study.
Indira et.al (2010). Studied the effect of Agnihotra on yield of P.
sajor-caju. In this experiment paddy straw was supplemented with
Agnihotra ash ,Groundnut seed cake, Horse gram powder, Cotton seed
powder among this supplement Agnihotra ash recorded higher (B.E. 97.5
per cent) yield in paddy straw while.
Chiejinas et.al (2010). Studied the effect of seven substrates for
cultivation of Pleurotus tuberregium. The substrates used were top soil,
river sand, Fermented sawdust, Fermented oil palm fruit fiber, Mixture of
top soil and Fermented sawdust, mixture of fermented oil palm fruit fibre
and fermented sawdust, mixture of river sand and fermented sawdust.
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Among the seven substrates river sand and sawdust mixture produced
significantly more yield.
Abere and Stanley (2011). Cultivated P.Tuber-regium on corncob
supplemented with rice bran at 10, 20 and 30 percent concentration on
dry weight basis. 30per cent supplementation of rice bran gave higher
yield as compared to other treatments.
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LOCATION
i. Name of Department:- Department of Plant Pathology
ii. Name of College:- Sharadchandraji Pawar College
of Agriculture, Kharwate-Dahiwali.
Tal.- Chiplun, Dist.- Ratnagiri.
iii. Name of University :- Dr. Balasaheb Sawant Konkan
Krishi Vidhyapeeth, Dapoli.
WORKING PERIOD
1 December 2011 to 4 April 2012
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INPUT DETAILS: (Quantity and Cost of input)
A.For preparation of spawn (For 80 beds):
Sr.No
Inputs Quantity Cost (Rs.)
1 Wheat grain 5kg 1152 CaCO3 powder 400gm 1003 Gas - 54 Electricity 2 units 85 Cotton - 106 bags 90 bags 2
Total 240
Cost required for preparation 8 kg spawn is Rs.240.
B.Cost required for preparation of one bed:
Sr.No
Inputs Quantity Cost (Rs.)
1 Paddy straw 500gm 0.502 Supplements 25gm 0.503 Bags 1 0.504 Labour cost - 25 Other(Detol,
rubber,Pin)- 1
6 Spawn 100gm 9Total 13.50
For preparation one bed Rs. 13.50 Required
C.Cost required for preparation of 80 beds:
Sr.No
Inputs Quantity Cost (Rs.)
1 Paddy straw 40 402 Bags 80 403 Labour cost - 1604 Detol 1 bottle 245 Rubber 1 packet 7
Total 271
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Cost required for preparation of 80 beds is Rs.271
D.Supplement required for preparation of 50 beds:
Sr.No
Supplement Quantity (g)
Cost (Rs.)
1 Wheat bran(10 per cent)
500 9
2 Gram dal flour(5 per cent)
250 15
3 Cotton seed cake(5 per cent)
250 6
4 Groundnut seed cake(5 per cent)
- -
Total 30
Cost required for supplementation of 25 beds is Rs. 30
E. For marketing of mushroom bags required:
Total cost of bags- Rs. 8
F. Input used for preparation of mushroom pakoda
Sr.No
Items Quantity (g)
Cost (Rs.)
1 Mushroom 125 302 Gram flour 100 73 Baking
powder,salt,turmeric powder, red chilli
According to taste
2
4 oil 250 10total 47
Cost required for preparation of mushroom pakoda is Rs.47
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G.Input used for preparation of mushroom pulav
Sr.No
Items Quantity (g) Cost (Rs.)
1 Mushroom 125 302 Rice 100 33 Onion 1 14 Cumin seed ½tables spoon
95 Cardamom 26 Bay leaf 27 Clove 28 Black pepper 29 Ghee 2 tables spoon 910 salt According to taste 1
total 53
Cost required for preparation of mushroom pulav is Rs.53
H.Total input cost required for mushroom cultivation
Sr.No
Items Cost
1 Spawn preparation 1062 Preparation of 80 beds 2713 Supplements of 25 beds 304 Dehydration of mushrooms -5 Packaging bags 30
total
486.75
Total input cost required for mushroom cultivation is Rs.486.75/-
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SUMMARY OF WORK PERFORMANCE
Mushroom is ideal agent for conversion of agro waste into
protein rich material. Among all the Pleurotus spp. is having ability
to grow in temperature range of 20-300C, its substrate colonization
time is late and it is more delicious than most of the species.
Oyster mushroom was grown on paddy straw. Paddy straw
are easily available in Konkan region, it act as good substrate for
mushroom cultivation. So that paddy straw was used for cultivation
of Pleurotus sajar caju. Mushroom beds were treated by using paddy
straw substrate supplemented with different supplements such as,
wheat bran (10per cent on dry weight basis substrate), cotton seed
cake, groundnut seed cake, gram dal flour (5 per cent on dry weight
basis of substrate). Among the substrate supplement combination
tied highest yield was observed in paddy straw supplemented with
cotton seed cake (610 g/500g dry substrate) that followed by paddy
straw supplemented with wheat bran (600 g). However lowest yield
was observed in controlled treatment (Unsupplemented paddy
straw).
From fresh mushroom we prepared value added products
such as mushrooms pakoras, mushroom pulav, mushroom pickle,
mushroom bhaji.
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FLOWCHART
Steps involve in preparation of spawn
Good quality wheat grains
Clean and dry wheat grains
Soaked in water for (8-10 hrs)
Boiled the wheat grains up to they become soft(Avoid splitting)
Remove excess water
Spread on plastic sheet and add 4% CaCo3
Fill in conical flasks
Plugged with non-absorbent cotton
Kept in autoclave at 15 lbs pressure at 121◦C for 15 min.
Remove it from autoclave
Inoculation with pure culture
Incubate at room temperature (25±20C) for 1 week
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Commercial spawn
Steps involve in preparation of Mushroom bed
Raw material (paddy straw)
Chopping (3-5 cm)
Fill up in gunny bags
Soaking in water (8-12 hrs)
Drain off excess water
Dip in hot water (80-85◦C) for 1-2 hrs
Drain of excess water
On cooling to room temperature bags with filled in layers of substrate, supplement and spawn
Spawn running (15-20 days)
Remove plastic bags cover and maintain humidity, light and ventilation
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Pinhead stage (3-5 days)
Cropping fruit flush, (3-4 days duration after pinhead) and subsequent flushes about 10 days interval
Picking on maturity (before spore shedding start)
Marketing
Fresh/dried
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MUSHROOM PAKODA
Fresh mushroom (125gm)
Cleaning and washing with water
Cut into transverse pieces
Mix them with gram flour, salt, turmeric powder, red chilli powder and baking soda
Add little water
Heat oil
Fry mushroom pakodas till it become light brown
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MUSHROOM PULAV
Good quality mushroom (125g)
Cleaning, washing and cutting in small pieces
Fry lightly in ghee and kept aside
Add cumin, cardamom, cloves, black pepper and bay leaves in ghee
Add onion and fry upto light brown colouration
Add rice and double quantity water and salt to taste
Add mushrooms after boiling of rice
Cook on slow fire for few minute
Serve in plates
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MUSHROOM CUTLET
Fresh good quality of mushroom (125gm)
Clean and cut them into small pieces
Boiled the peeled green peas and potato make it into a paste
Cut the onion, green chillies, coriander leave into small pieces]
Grind the ginger into paste
Mixed all the mixture and add turmeric powder, chili powder and salt
Make the mixture into ball
Dip the ball in gram flour paste
Fry it in oil
Serve in plates
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METHOD OF PRODUCTION
Maintenance of culture:
The pure culture of Pleurotus sajar caju was obtained from
the Department of Plant Pathology, College of Agriculture,Dapoli.
The culture was maintained on potato dextrose agar medium and
sub cultured at regular interval of three weeks.
Preparation of spawn
Spawn of pleurotus sajor caju was prepared on wheat
grains. The grains were cleaned and boiled in hot water for 20-30
minutes taking care that the grains did not burst. After boiling, these
grains were spread on filter paper for removing the excess water.
Calcium carbonate@ 3-4per cent (wet weight basis) was mixed
uniformly with grains and then filled into 500 ml milk bottles (each
bottle contain 300gm boiled wheat grains). The bottles were plugged
with non absorbent cotton and sterilized in an autoclave at
1.54kg/cm2 pressure for one hour. The bottles were inoculated with
equal mycelial bits obtained from pure culture and incubated at
room temperature (27±1◦C) for 10-15 days.
Preparation of substrate
Paddy straw is common waste farm in Konkan region also
it obtained in low cost. Paddy straw contains high percentage of
cellulose so that it was use as a substrate for cultivation of Pleurotus
sajor caju. Paddy straw used for cultivation was stiff, clean and
undamaged. The substrates was first chopped into 2”-3” pieces then
filled in gunny bags and soaked overnight in cold water. 500 gm dry
substrate was used for preparing one mushroom bed. After
overnight soaking weight of 500 gm dry substrate increases to 2 kg
wet substrate. Therefore one bed comprised of 500 gm dry substrate
i.e.2 kg wet substrate. The gunny bag congaing soaked substrate
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was then transferred to plastic drum with lid. Then hot boiling water
was poured in the drum is such a way that the substrate was
thoroughly in hot water. The lid was then placed on the drum to
facilitate pasteurization.
Preparation of supplements:
Flour protein rich supplements viz., wheat bran, cotton seed
cake, groundnut seed cake and gram dal flour were used for
increasing the yield and increasing biological efficiency of Pleurotus
sajor caju. Among the flour supplements, wheat bran was used at
10per cent flour of dry weight of substrate while cotton seed cake,
gram dal flour and groundnut seed cake were used at 5per cent
level. Prior to use, required quantities of the supplements were
sterilized by autoclaving. Supplements were added to substrates at
the time of spawning.
Bed filling and maintenance
After preparation of substrates and supplements by the
above procedure, mushroom beds were prepared by using
appropriate quantity of each substrate with each supplement. Two
kg wet substrate can be properly accommodated in plastic bag (100
gauges) of size 55X35 cm. Hence these bags were used for filling
beds. The beds were prepared by filling the layers of substrate,
supplements and spawn in a sequence. Rate of spawning was two
percent on wet weight basis of substrate. Filled plastic bag were
then perforated on all side to provide proper aeration. Darkness
favours rapid colonization of the substrate. Therefore these plastic
bags were kept in the darkness at room temperature. Substrate
colonization period range between 15-20 days depending upon the
temperature and substrates supplement combination.
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When the substrate was fully colonize, beds were opened
and hanged to a firm support. Beds were watered as and required by
giving gentle sprayer of water. Humidity in cropping rooms was
maintained between 82-85 per cent.
After first harvest, each bed was trimmed on the all side
by a sharp knife. By maintaining 80-85per cent humidity, second
flush was taken within a period of 10-12 and third flush 10 days after
the second.
Observation on biological efficiency were recorded by the
formula,
Biological efficiency = Fresh weight of mushroom X 100
Air dried substrates
(Chang et.al, 1981)
Different recopies of mushroom
Mushroom pakoras
Mushroom -125g
Gram dal flour -100g
Backing powder - a pinch
Salt, turmeric powder, chilli powder-According to test
Oil to fry -250g
First take the 300 g mushroom then clean, washed and
cut into transverse pieces. Mushroom pieces were mixed with gram
dal flour, salt, turmeric powder, red chilli powder and baking soda as
per required amount with little water for preparation of butter. After
that oil was heated and fried mushroom pakoras at a time till they
become brown.
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Mushroom pulav
Mushroom -125gm
Rice -100g
Onion -1
Cumin seed -½ table spoon
Cardamom -1
Bay leaf -2
Clove -1 to 2
Black pepper -2 to3
Ghee -2 table spoon
Salt -according to taste
The good quality of mushroom were selected for
preparation of pulav. Mushroom were cleaned and washed with
water and cut into small pieces. Then mushroom were fried in ghee.
Afterfrying kept it aside. In some ghee add cumin, coriander,
cardamom, clove, black pepper and bay leaves. When cumin seed
where being to crackled onion was added and tied till light brown
color appeared then rice were added with double quantity of water
and salt for taste. After boiling of rice, fried mushroom pieces were
added in rice. Then cooked on slow fire till the pulao was ready.
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QUANTITY OF PRODUCE
Treatment
Harvesting(gm) Total yield(g/500g of dry substrate
Cost (Rs.)
Paddy straw + cotton seed cake(5per cent)
I II III
1 360 150 70 580 139.22 365 155 70 590 141.63 350 160 90 600 144.04 370 160 80 610 146.45 390 150 80 620 148.86 350 180 80 610 146.47 320 180 90 590 141.68 340 170 70 580 139.29 355 190 70 615 147.610 360 130 90 680 163.211 375 160 75 610 146.4
Total 6685 1604.4Paddy straw supplemented with 5per cent cotton seed cake
gives 6685 kg yield having cost Rs.1604.4
Treatment
Harvesting(gm) Total yield(g/500g of dry substrate
Cost (Rs.)
Paddy straw + wheat bran(10per cent)
I II III
1 330 160 80 570 136.82 370 150 60 580 139.23 380 130 90 600 144.04 360 140 80 580 139.25 350 160 90 600 144.06 375 135 80 590 141.67 360 170 70 600 144.08 360 180 60 600 144.09 340 170 80 590 141.0
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10 320 190 70 580 139.2Total 5890 1413
Paddy straw supplemented with 10per cent wheat bran gives 5890 kg yield having cost Rs.1413
.
Treatment
Harvesting Total yield(g/500g of dry substrate
Cost (Rs.)
Paddy straw + Gram dal flour(5per cent)
I II III
1 255 118 72 445 1062 260 135 60 455 1093 265 130 55 450 1084 270 125 70 465 1115 275 130 60 465 111
Total 2280 545
Paddy straw supplemented with 5per cent gram dal flour gives 2280 kg yield having cost Rs.545
Treatment Harvesting Total yield(g/500g of dry substrate
Cost (Rs.)Control
(unsupplement)
I II III
1 230 115 50 395 942 235 120 45 400 963 230 110 45 385 924 235 125 40 390 935 225 125 45 395 94
total 1965 469
Paddy straw with no supplemented gives 1965 kg yield having cost Rs.469
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PRODUCTION COST
Cost required for spawn preparation Rs.240/-
Cost required for preparation of 80 beds is Rs.271/-
Supplements required for preparation of 80 beds is
Rs. 79.75/-
Plastic bags required for marketing of mushrooms
Rs.8/-
For preparation of one bed is Rs.13.50/-
Total input cost required for mushroom cultivation is
Rs.612.25
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MARKETING STRATEGY OF MUSHROOM
We sold fresh mushroom in our college campus including
staff, student, worker, and also nearly people in village named
kharawate.
We also sold our mushroom to various in sawarda.
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PROBLEM FACED
1. Temperature and humidity
Due to high temperature there is slow growth of
mycelium on beds and due to this time required for harvesting
increases.
Due to high temperature and low humidity ,the pinheads
and mature mushroom dries quickly.
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SUGGESTION TO OVERCOME PROBLEM
1. For maintansing temperature and humidity in cropping
room:
We had sprayed water on walls of the room.
We staged the water in room.
Wetted gunny bags were spread on the floors.
2. For collection of good quality paddy straw:
We collected the paddy straw from the nearest village “ Agave
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BUDGET OF PROJECT
A) Total working capital
B) Depreciation on machinery and equipments at 10%
C) Interest on total capital investment at11%
A) Total working capital :-
1.Personal:
Rate Total (Rs)1. Manager 2500 300002. Supervisor 1500 180003. labor 1000 12000
Total 60000
2. Raw material:
Rate Quantity Total (Rs)1. Spawn 90/kg 200 180002. Paddy straw 0.50/bag 5000 25003. Polyethylene
bag 0.50/bag 2200 1100
4. Supplement (wheat straw)
28/kg 18 504
5. Cotton seed cake
30/kg 25 750
6. bamboo 15/bamboo 20 300Total 23154
3. Utilities:
1. power 500/month 20002. water 50/month 600
Total 2600
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4.Other expenses:-
1. Land and building 6000/-2. Telephone 3000/-3. Transportation 12000/-4. Advertisement 600/-5. Miscellaneous 500/-6. Stationary 300/-
Total 22400/-
Total working capital: 60000+23154+2600+22400=108154
B) Depreciation on machinery:
Machinery Quantity Rate (Rs) Total (Rs)1. Laminar air
flaw 1 35000 35000
2. Autoclave 1 150003. Freeze 1 150004. Cooker 1 5005. Cylinder 1 25006. Sprayer 3 900
Total 68900(10%)=6890
B) Depreciation on machinery =6890
C) Interest on total capital : 108154+68900=177054 (11%)=19475
D) Total project cost :-177054
E) Total income= 321600
F) B.C.R.= 321600/177054=1.8
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Cost of production of mushroom for 80 beds :-
A. Variable cost
Particular Unit/quantity Rate Amount (Rs)
Paddy straw 160 bundle 0.50 80
Bags 80bag 1/bag 80
Other 50
Supplement 2 kg 28/kg 56
Labor charges 4 120/day 480
Interest on working capital (10%)
74.6
Rental value of lab
450
Total variable cost
1196
B) Fixed cost Depreciation on fixed capital (rack)
50
Interest on fixed capital @10%
3
C) Total fixed cost
53
D) Total cost C 1249
E) Gross returns
6000
F) Net returns 4751
G) B.C.R. 4.8
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Conclusion : It is clear from above table the net returns required after production of 80 beds of mushroom is Rs. 4751 and BCR is 4.8
CONCLUSION
In Konkan region, the temperature is suitable for oyster mushroom
cultivation.
Due it simple cultivation techniques it is very easy to cultivate
mushroom at home scale for farmers.
In Konkan region, maximum farmers are depending on monsoon, so
after Kharif season there is no source of income for farmer. Oyster
mushroom cultivation gives big source of income to farmer due to
its easy method of cultivation, low production cost, high demand its
delicious taste, nutritional value and better market price.
In Konkan region, there is easily availability of paddy straw and
other inputs that required for cultivation oyster mushroom
cultivation.
We used different supplement and thus found that there was yield
by using cotton seed cake as supplement.
Due to delicious taste ,nutritional value and big demand we get
better market price.
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REPORT OF EXPOSURE VISITE
Venue :- College of Agriculture, Dapoli.
Date :- 04 ⁄ 03 ⁄ 2012
We visited mushroom unit of College of Agriculture, Dapoli. We
meet the Prof. P. G. Borker. He was shown different types and
species of mushroom with it’s own research on power point
presentation. He was given the detail information about cultivation
of White Button Mushroom. He had shown morphology of mushroom
and difference between morphology of different species of
mushroom. Borker Sir. Also shown actual cultivation of Oyster
Mushroom with frogger system.
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FUTURE LINE OF WORK
Mushrooms are being used as a food and medicine since long time. Their
cultivation on extensive scale can help to solve many problems such as
protein shortage, resource recovery and reuse as well as part of
environmental management. it s necessary to cultivate it on large scale
for benefit of the country. Thus, it is necessary to fulfill the requirement of
enormous increasing population and hence alternate resource is
production
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References
Abere S.A and H.O Stanley (2011) cultivation of oyster mushroom
(Pleurotus tuber-regium on supplemented corn cob with rice bran of
substrates) Greener Journal of agriculture science vol.
1(2),pp.018021.
Chang S.T, O. W. Lao and K. Y. Chock (1981). The cultivation and nutritive
value of P. sajar caju. European J. Appl. Microbial. Biotechnol.,12:58-
62.
Chiejina, V. Nveka, olufokunbi and J. Olumide (2010). Effect on different
substrates on the yield and protein content of Pleurotus
tuberregium. Affrican J. of biotechnology vol 9(11) PP.1573-1577.
Indira. V., P. Dhasarathan and N.Anandadevi (2010). Impact of Agnihotra
in mushroom cultivation Technology. J. Biosci. Res.,2010 Vol 1(4)
:245-250.
Islam M. Z, M.H Rahman and F. Hafiz (2000). Cultivation of Oyster
mushroom (P.flabellatus) on different substates, In sustain crop
product. 4(1):45-48
Mandeel . A., A. A. Altaith and S.A. Mohame (2005). Cultivation on oyster
mushroom (Pleurotus spp.) on various lignocellulosic wastes. World
32
journal of microbiology and biotechnology 21(4):601-607.
ABBREVIATIONS
@ At the rate
◦C Degree centigrade
et.al. and other
g Gram(s)
lit Liter(s)
kg Kilogram(s)
% Percent
I.e. That is
33
34
Pure culture of Oyster mushroom Preparation of spawn
Isolation of pure culture
Isolation of pure culture Preparation of spawn
Figure 1 Fully prepared spawn Cutting of paddy
35
Hot water treatment for Drain out excess hot water
Preparation of Beds Layer spawning
Drained out excess cold water
Soaking in cold water
36
Pinning of mushroom bed Spawn run
Spawn run period Removal of polythene bag
Spraying of water on bed
Hanging of mushroom bed
37
Spraying water on mushroom bed
Pin head stage Mature mushroom
Harvesting of mushroom Figure 2 Harvested mushroom
Cleaning of mushroom Scrapping of mushroom bed
38
Mushroom for marketing Mushroom pulav
Mushroom-pea curry Mushroom omlet
Mushroom cutlet
39
40
41
42
Harvesting of mushroom Harvested mushroom
Pin head stage Mature mushroom
Cleaning of mushroom Scrapping of mushroom bed
43
44
45