BO-226 : Mushroom Cultivation
Unit 1……………………………………………………………………………………………………………..7
Introduction
1.1 Introduction and history of mushrooms, scope, and importance of mushroom
technology, and distribution of mushrooms
1.2 Structure of mushrooms with special reference to Agaricus, Types of mushrooms:
edible mushrooms or Non – Edible/ Poisonous mushrooms
1.3 General account of mushrooms, Morphology and distinguishing characteristics of
following mushrooms:
i. Button mushrooms (Agaricus bisporus)
ii. Oyster mushrooms ((Pleurotus ostreatus)
iii. Paddy straw mushrooms (Volvariella volvacea)
1.4 Medicinal value and nutritional value of edible mushrooms
Unit 2……………………………………………………………………………………………………………22
Cultivation System and Farm Design
2.1 Fundamentals of cultivation system- small village unit & larger commercial unit
2.2 Principles of mushroom farm layout- location of building plot, Design of farm, Bulk
chamber, Composting platform, Equipment’s & facilities, Pasteurization room & growing rooms
Unit 3……………………………………………………………………………………………………………37
Compost and Composting
3.1 Substrates for Mushroom Production
3.2 Principles of composting Sterilization of substrates
3.3 Materials for compost preparation
3.4 Methods of Composting – Long method of composting (LMC), Short method of composting (SMC)
3.5 Mushroom bed preparation
Unit 4……………………………………………………………………………………………………………45
Spawn and Spawning
4.1 Facilities required for spawn preparation
4.2 Preparation of pure culture from spore
4.3 Media used in raising pure culture4.4 Spawn preparation (Mushroom seeds)
4.5 Spawn maintenance and storage
Unit 5……………………………………………………………………………………………………………62
Preservation Techniques, Marketing and Food Preparation
5.1 Marketing mushrooms
5.2 Preservation techniques include canning, drying, and freezing
5.3 Types of foods prepared from mushroom: Soup, Cutlet, Omelets, Samosa, Pickles, Curry
BO-227 – Practical Based on BO-226
Practical – 1, 2 & 3…………………………………………………………………………………………87
To study the morphology of the following mushrooms
a. Button (Agaricus bisporus) b. Oyster (Pleurotus ostreatus)
c. Paddy straw (Volvariella volvacea)
Practical – 4…………………………………………………………………………………………………..91
To study edible mushrooms and non-edible mushrooms (Chart/Specimens)
Practical – 5…………………………………………………………………………………………………..95
To study the different types of compost required for mushroom cultivation
Practical – 6 & 7…………………………………………………………………………………………….98
To study sterilization of glasswares, equipments and culture media used in mushroom cultivation.
Practical – 8…………………………………………………………………………………………………100
Demonstration of spawn preparation
Practical – 9, 10 & 11……………………………………………………………………………………103
Cultivation of Button (Agaricus bisporus)/ Oyster (Pleurotus ostreatus)/ Paddy straw (Volvariella volvacea) mushroom.
Practical – 12 & 13……………………………………………………………………………………….109
Preparation of mushrooms dish as per theory (Any two).
Practical – 14………………………………………………………………………………………………. 115
Demonstration of preservation methods of Mushrooms.
Practical – 15………………………………………………………………………………………………. 117
Visit to a mushroom cultivation unit.
References………………………………………………………………………………………………….. 119