Mushroom Cultivation

Introduction

The mushroom variety, pleurotus sajor caju, commonly known as 'Dhingri' can be easily cultivated in a thatched hut under normal conditions of temperature (21-28°C) and humidity (55-70%) for a period of 6 to 8 months, in a year. It can also be cultivated in summer months, when provided suitably the extra humidity. The spawn of mushroom (ramified mycelium) is used as seeding material for. the cultivation of mushrooms. Dhingri mushroom can easily be cultivated in rural areas to supplement farmers income, by utilizing the locally available materials. The materials required for the cultivation of 'Dhingri' mushrooms are, fresh paddy straw, spawn, polyethylene bag/tube, horsegram powder and plastic buckets.

Dhingri mushrooms can be grown directly using the master spawn or the multiplied spawn. One bottle (500 ml capacity) of spawn after multiplication as a substrate spawn can produce about 4 to 6 kg of fresh mushroom. This variety of mushroom can be grown in 20-25 days on beds prepared suitably with pre-sterilized paddy straw using horsegram powder, polyethylene bags/bamboo structures (specially designed). The freshly harvested mushrooms have a storage life of only 24 hours at room temperature and as such should be marketed within that period.

The cultivation of this variety of mushroom is very simple and quite economical in rural areas where raw materials and facilities required are easily available. The produce can be sold by adopting a suitable market strategy.

Estimated project cost:

Capacity of the unit : 25 kg/day
Building : 100 M2
Equipment : Rs.20,000
Working Capital (1 month) : Rs.5,000

Utilities per day:

Manpower : 2 Nos.
Power : 2 KW
Water : 5,000 litres
Fuel - coal/fire wood : 60 kg/120 kg

For further information please contact :

The Director
Ministry of Food Processing Industries
Panchsheel Bhawan, August Kranti Marg
New Delhi -110049