MUSHROOM Cultivation in India

Transcription

1 MUSHROOM Cultivation in India B.C. Suman Professor (Mushroom) Spawn Production Laboratory Chambaghat (Solan) (H.P.) & V.P. Sharma Senior Scientist (Plant Pathology) National Research Centre for Mushroom Solan (H.P.) 2007 DAYA PUBLISHING HOUSE Delhi

2 iv 2007, B.C. SUMAN (b ) V.P. SHARMA (b ) ISBN X All rights reserved. Including the right to translate or to reproduce this book or parts thereof except for brief quotations in critical reviews. Published by : Daya Publishing House 1123/74, Deva Ram Park Tri Nagar, Delhi Phone: Fax: (011) dayabooks@vsnl.com website : Showroom : /23, Ansari Road, Darya Ganj, New Delhi Phone: , Laser Typesetting : Classic Computer Services Delhi Printed at : Chawla Offset Printers Delhi PRINTED IN INDIA

3 Preface India is primarily an agriculture based country with about 1100 million human population and about 500 million live stock; 75 per cent human population lives in about 6,00,000 villages and is mainly engaged in agricultural and allied activities. Recently a lot of emphasis is given to the development of agro-based industry due to advantages of rural employment generation and gainful utilization of natural and farm resources. Large quantity of renewable lignocellulosic residues are generated every year as a result of extensive agriculture practices, the disposal of which creates a lot of problems. Mushroom cultivation is one of the largest economically viable commercial operation for bioconversion of lignocellulosic waste in highly acceptable nutritious food. Cultivating mushroom is an ideal income generating activity for landless labourers, unemployed youth and weaker section of the society of our country. It is also a perfect health food recommended for use to enrich diet with vegetable protein, vitamins, minerals and fibres. Moreover, the Indian sub-continent is endowed with a variety of vegetation and climate which are most suitable for growing different types of mushroom throughout the year.

4 vi Mushroom industry in India, is developing fast especially cultivation of white button mushroom. During the last years, there has been perceptible change in the scenario, particularly in respect of production system, horizontal spread and vertical growth in productivity, with present production level touching 70,000 tons of all types of mushroom. The productivity of the button mushroom has also increased to kg per quintal of compost. That mushroom can serve as food is not itself of major importance, however, the way in which edible mushrooms can be grown greatly enhance their importance. The present book shows a great variety of cheap and useless materials, e.g. agricultural waste, industrial waste and forest waste that can be successfully used as media for growing the various edible mushrooms. The book emphasize mainly on the applied (cultivation) aspect of edible mushrooms and is intended for any one who is interested in edible mushrooms; the experienced mushroom specialist; seasoned commercial growers or simply the layman. The aim of writing this book, is that, it will encourage and stimulate further research on all aspects of edible mushroom with special attention directed towards discovering new edible species and improving both the quality and yield of existing ones. This would eventually lead to their mass production accompanied by reduction in cost, ultimately bringing this commodity with in the reach of common mass/ weaker section of the society. Although every efforts has been made to improve the quality of book (in style and content) but there is always ample scope for improvement. Your critical appraisal as well as valuable suggestions regarding the improvement of book are always welcome. B.C. Suman V.P. Sharma

5 Contents Preface v 1. Introduction 1 2. Global Status of Mushroom Production 5 3. Importance of Mushroom History of Mushroom Cultivation in India Food Value of Mushrooms Steps in Mushroom Growing 23 (i) Selection of site and types of mushroom to be grown (ii) Mushroom farm structure, design and layout (iii) Principles and techniques of compost and composting (iv) Principles and techniques of spawn production (v) Casing and crop production (vi) Environmental crop management (vii) Harvesting and marketing

6 7. Cultivation Technology of Specialty Mushrooms 85 (i) Agaricus bitorquis (ii) Pleurotus species (iii) Paddy straw mushroom (iv) Calocybe indica (v) Lentinula edodes (vi) Flammulina velutipes (vii) Agrocybe aegerita (viii) Auricularia species viii 8. Pests and Pathogens of Mushrooms Post Harvest Handling and Preservation of Mushrooms Mushroom Poisoning 155 Bibliography 165 Index 175

7 Introduction 1 Chapter 1 Introduction India is largely an agricultural country with cultivated area of about 2.5 per cent to feed almost 15.5 per cent of the world population. The emergence of food crises, due to an ever increase in the world population has led scientists and technologists to tap the available sources in finding alternative ways of producing cheap and quality food. Among the different food sources for humans, microbes is also a important source and in this fungi (edible fungi/mushrooms) comprises the largest and most important group. Mushrooms are the fruiting bodies of fungi, a group of organism, separate from plants and animals. According to Chang (1991) mushroom is defined as a macro fungus, with distinctive fruiting body which may either be above ground (epigeous) or below ground (hypogeous) and large enough to be seen by the naked eye and to be picked up by hand. In nature, mushroom grows wild in field, meadows and forests like, the common cultivated types. These constitute one of the major group of plant kingdom, with a difference that they do not possess green chlorophyll pigment and therefore, can not make use of the atmospheric carbon dioxide for synthesizing their own food. All the edible mushroom, under cultivation for the production of sporocarps without exception fall into either of the two major groups: Ascomycotina and Basidiomycotina.