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Introduction to Mushroom Production

A. Content Elaboration:

Mushroom is the fleshy, spore bearing fruiting body of a fungus which is produced

above ground on soil or on its food sourceand characterized by heterotrophic

mode of nutrition. It belongs to the kingdom fungi and phyum

Basidiomycota. They are also called as "meat vegetables". Mushroom provides

necessary amino acid (Lysine, Trytophan) which are not found in cereal and

vegetable protein. In Nepal, mushroom cultivation started in 1970/71 AD.

Generally three types of mushroom are cultivated in Nepal.

 Button Mushroom: Agaricus bisporus: at Kathmandu valley

 Oyster Mushroom: Pleurotus sajor-caju: temperate and sub-tropical

 Paddy Straw Mushroom: Volvoriella volvacea: sub-tropical and tropical

1. Importance and Scope of Mushroom Production

1.1. Importance of mushroom cultivation in Nepal

Mushroom farming in Nepal is being popular between Nepali farmers. It is a new

farming concept in the context of Nepal. Now there are many commercial mushroom

farms in Nepal that produce different variety of mushrooms. Mushrooms are edible

fungus which are grown in indoor and supplied in the market. Most of the part of Nepal

is suitable for mushroom cultivation. Farmers can cultivate mushroom year round in

natural environment different variety like shiitake, oyster, red mushroom in Nepal.

Mushroom cultivation is a relatively new concept in Nepal. It was introduced in 1974

by Nepal Agriculture Research Council (NARC), which initially introduced the ‘White

Button Mushroom’ in 1977. After which the Plant Pathology division of NARC started

distributing spawn. Then after, Oyster mushroom was introduced to farmers in 1984,

which were farmed by only a handful of farmers in Bhaktapur and Kathmandu district.

Currently, there are over 5000-6000 mushroom farmers in Kathmandu only, who at an

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average produce over 10000 kg of mushroom per day. Pokhara and Chitwan are other

major mushroom producers. Currently, there are 5 species of mushroom cultivated

commercially.

1. White Button Mushroom

2. Oyster Mushroom

3. Shiitake

4. Straw Mushroom

5. Ganoderma

Mushrooms are known for their nutritive and medicinal values. Now-a-days

commercial cultivation of mushroom in Nepal is increasing rapidly. Currently about

five species of mushroom are cultivated in commercial scale. Among them white

button mushroom and oyster mushrooms are produced and consumed more. Straw

mushroom is also being cultivated in terai region. However, interestingly now-a-days

there is a growing trend of consumption of mushroom because of its health related

benefits

Nutritional importance of mushroom

Mushroom is considered to be a complete, healthy food and suitablefor all age groups

viz., child to aged people. The nutritional value of mushroom is affected by numerous

factors such as species, stage of development and environmental conditions.

Mushrooms are rich in protein, dietary fiber, vitamins and minerals. The digestible

carbohydrate profile of mushroom includes starches, pentoses, hexoses, disaccharides,

amino sugars, sugar alcohols and sugar acids. The total carbohydrate content in

mushroom varied from 26-82% on dry weight basis in different mushrooms. The crude

fibre composition of the mushroom consists of partially digestible polysaccharides and

chitin. Mushroom protein contains essential amino acid. It also contains Vit B2

which is useful for diabetic patient. Minerals such as calcium, phosphorous, iron

and potassium are also obtained in great quantity from mushroom.The greatest

difficulty in feeding man is to supply a sufficient quality of the body building material.

Table 1: Nutritive values of different mushrooms (dry weight basis g/100g)

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Mushroom Carbohydrate Fibre Protein Fat Ash Energy

k cal

Agaricus bisporous 46.17 20.90 33.48 3.10 5.70 499

Pleurotus sajor-caju 63.40 48.60 19.23 2.70 6.32 412

Lentinula edodes 47.60 28.80 32.93 3.73 5.20 387

Pleurotus ostreatus 57.60 8.70 30.40 2.20 9.80 265

Vovarella volvaceae 54.80 5.50 37.50 2.60 1.10 305

Calocybe indica 64.26 3.40 17.69 4.10 7.43 391

Flammulina

velutipes

73.10 3.70 17.60 1.90 7.40 378

Auriculariaauricula 82.80 19.80 4.20 .30 4.70 351

Courtesy: Stamets, 2005 (A. bisporous, P. sajor-caju, Lentinula edodes), FAO, 1972

(Pleurotus ostreatus, V. volvaceae), Doshi and Sharma, 1995 (Calocybe indica),

Crison and Sand, 1978 (Flammulina velutipes and Auricularia spp).

Protein

Digestibility of protein is 72-83%, so less amount of consumed protein is wasted. In

dried mushroom protein content range from 19-35%. In terms of crude protein,

mushroom rank below animal meat (9-20%) but well above other foods including milk

(2.9-3.5%). Mushroom protein contains all essential amino acids; Glycine- 1.2%,

Histidine- 0.68%, Isoleucine- 1.28%, Leucine-2.16%, Tryptophan- 3.94% (Not found

in vegetables).

Energy

In 454 gm fresh mushroom 120 kcal energy is obtained, 0.95% mannitol, 0.28%

reducing sugar, 0.59% glycogen, 0.91% glucose

Vitamins

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Vit-B2 is found higher in fresh mushroom andare useful for diabetic patients. Ascorbic

acid, Pantothenic acid, folic acid and Niacin are also found in good amount.

Minerals

Minerals such as calcium, phosphorus, iron, sodium and potassium are obtained in

good quantity.

Medicinal importance of mushroom

Since thousands of years, edible fungi have been reversed for their immense

health benefits and extensively used in folk medicine. Specific biochemical

compounds in mushrooms are responsible for improving human health in many ways.

These bioactive compounds include polysaccharides, tri-terpenoids, low molecular

weight proteins, glycoproteins and immuno modulating compounds. Hence

mushrooms have been shown to promote immune function; boost health; lower the

risk of cancer; inhibit tumor growth; help balancing blood sugar; ward off viruses,

bacteria, and fungi; reduce inflammation; and support the body's detoxification

mechanisms. Increasing recognition of mushrooms in complementing conventional

medicines is also well known for fighting many diseases. Medicinal values of the some

important mushroom are given below:

Table 2: Medicinal values of some important mushrooms

Name of mushroom Medicinal values

Morchella To cure fever and diarrhea

Pleurotus officinalis Help to stop bleeding, use against T.B, Jaundice and worms

Fistulina hepatica Used for the healing of wounds

Ganoderma lucidum Fight against any disease

Lycoperdon giganteum Use for comfort surgical dressing

Agaricus bisporus Lower blood cholesterol level

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Good for heart

The edible mushrooms have little fat with higher proportion of unsaturated fatty acids

and absence of cholesterol and consequently it is the relevant choice for heart patients

and treating cardiovascular diseases. Minimal sodium with rich potassium in

mushroom enhances salt balance and maintaining blood circulation in human. Hence,

mushrooms are suitable for people suffering from high blood pressure. Regular

consumption of mushrooms like Lentinula, Pleurotus spp. helps to decrease

cholesterol levels.

Low calorie food

The diabetic patients choose mushroom as anideal food due to its low calorific value,

no starch, and little fat and sugars. The lean proteins present in mushrooms help to

burn cholesterol in the body. Thus, it is most preferable food for people striving to

shed their extra weight.

Prevents cancer

Compounds restricting tumor activity are found in some mushrooms but only a limited

numbers have under gone clinical trials. All forms of edible mushrooms, and white

button mushrooms in particular, can prevent prostate and breast cancer. Fresh

mushrooms are capable of arrestingthe action of 5-alpha-reductase and aromatase,

chemicals responsible for growth of cancerous tumors. The drug known as

Polysaccharide-K (Kresin), is isolated from Trametes versicolor (Coriolus versicolor),

which is used as a leading cancer drug. Some mushroom-derived polysaccharides have

ability to reduce the side effects of radiotherapy and chemotherapy too. Such effects

have been clinically validated in mushrooms like Lentinula edodes, Tramtes

versicolor, Agaricus bisporous and others.

Anti-aging property

The polysaccharides from mushrooms are potent scavengers of super oxide free

radicals. These antioxidants prevent the action of free radicals in the body,

consequently reducing the aging process. Ergo-thioneine is a specific antioxidant

found in Flammulina velutipes and Agaricus bisporus which is necessary for healthy

eyes, kidney, bone marrow, liver and skin.

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Regulates digestive system

The fermentable fiber as well as oligosaccharide from mushrooms acts as a pre-biotics

in intestine and therefore they anchor useful bacteria in the colon. This dietary fiber

assists the digestion process and healthy functioning of bowel system.

Strengthens immunity

Mushrooms are capable of strengthening the immune system. A diverse collection of

polysaccharides (beta-glucans) and minerals, isolated from mushroom is responsible

for up-regulating the immune system. These compounds potentiate the host’s innate

(non-specific) and acquired (specific) immune responses and activate all kinds of

immune cells.

Economic importance

Mushroom cultivation activities can play an important role in supporting the local

economy by contributing to subsistence food security, nutrition, and medicine;

generating additional employment and income through local, regional and national

trade; and offering opportunities for processing enterprises (such as pickling and

drying). Income from mushrooms can supplement cash flow, providing either:

 a safety net during critical times, preventing people falling into greater

poverty;

 a gap-filling activity which can help spread income and generally make

poverty more bearable through improved nutrition and higher income; or

 a stepping stone activity to help make people less poor, or even permanently

lift them out of poverty.

1.2 Scope of mushroom cultivation in Nepal

The term “importance” means values and the usability, while scope indicates one or

more conditions suitable for production. While coming to the scope of mushroom

cultivation, it is having a huge demand in public. Nowadays all types of people

prefermushrooms for eating. Mushrooms are good in giving energy and increase the

health. They are having a huge scope of medicine. Mushrooms are having a huge

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demand in pharma and cosmetic companies. Mushrooms are the fruiting body of the

microorganisms like Fungi.

These mushrooms are good in taste so it is having more demand than other foods.

These mushrooms are serving as food in many countries. Some of the mushrooms are

harmful and highly poisonous. Apart from those some are very delicious to eat. While

there are various benefits to eat mushrooms. Economic Importance of Mushroom

Cultivation is also high. Some aspect that are pertinent to the scope of mushroom

cultivation are mentioned as under,

Climate:

The series of climate condition that prevail through a season or a year depends on the

locality in this country. A variety of climates permit us to grow different variety of

mushroom cultivation within the country.

Topography:

Nepal is a mountainous country where lands are undulated and fragmented. So that by

utilizing such land structure, we can grow a mushroom in any parts of the country.

Mushroom cultivation can be practiced in small area of land or more over large area

in commercial farming.

Demand and supply:

The consumption of mushroom in a required quantity is good for human health. These

produce either in fresh or in processed form have high demand. The net per capita

consumption of mushroom has increased as people demand for more and better food

in hygienic condition. According to the demand for preferential mushroom supplies

are less than limited. Therefore, there is a large scope for production of mushroom.

Marketing facilities:

Mushrooms are perishable in nature. These must be disposed quickly to get good price.

In Nepal cold storage facilities are almost nonexistent and proper channel in price

fixation and marketing system are yet to be developed. Since agriculture roads are

under construction in different parts of the country so that the produce of one locality

can be mobilized and made available to other locality upon completion of these roads.

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Employment opportunities:

Trade in cultivated mushrooms can provide a readily available and important source

of cash income for men and women and the old, infirm and disabled alike. The role

played by women in rural mushroom production can be very significant. Certain parts

of the mushroom cultivation process, such as filling substrates in containers and

harvesting, are ideally suited for women’s participation. Several programs have

enhanced women’s empowerment through mushroom production by giving them the

opportunity to gain farming skills, financial independence and self-respect.

1.3 Advantage of mushroom cultivation

Mushroom farming is increasingly becoming attractive to small farmers around urban

centers. Mushroom farming done around Kathmandu valley is also dominated by small

farmers. The farmers in rural areas are yet to be convinced about the profits of

mushroom farming. In these remote areas, mushroom consumed are mostly wild

mushroom brought from forest. Since there is lack of scientific technique to test the

poisonous nature of wild mushroom, every year many people die due to its

consumption. The reasons behind popularity of mushroom farming among small

farmers are:

 Raw materials can be actively used for the cultivation of mushroom. This kind

of bio- conversion can greatly reduce environmental pollution.

 Mushroom cultivation is labor intensive activity, therefore will serve as means

of generating employment, particularly for rural women and youths in order to

raise their social status.

 The extractable bioactive compounds from medicinal mushroom will enhance

human’s immune systems and improve their quality of life.

 Mushroom cultivation is a cash crop; harvested fruiting bodies can be sold in

local markets for additional family income or export outside.

 Some warm mushroom eg: Volvoriella volvacea and Pleurotus sajor- caju are

relatively fast growing and can be harvested in 3 to 4 weeks after spawning. It

is short return agricultural business and can be of immediate benefit to the

community.

 Mushroom farming is both science and art. The science developed through

research and art is perfected through curiosity and practical experience.