|
Edible Mushroom
Edible mushrooms are used extensively in cooking, in many cuisines such as Chinese, European, Japanese etc. Many species of mushrooms are high in fiber, and provide vitamins such as thiamine (B1), riboflavin (B2), niacin (B3), biotin (B7), cobalamins (B12) and ascorbic acid (C), as well as minerals, including iron, selenium, potassium and phosphorus. Mushrooms contains antioxidants Ergothioneine and Selenium. The most popular edible mushroom of these is Agaricus bisporus, which is safe for most people to eat because it is grown in controlled, sterilized environments. Several varieties of A. bisporus are grown commercially, including: whites, crimini and portabello. Other cultivated species now available at many grocers include shiitake, maitake or hen-of-the-woods, oyster and enoki.
There are a number of species of mushrooms that are poisonous, and because some resemble certain edible species, eating them could be fatal. To separating edible mushrooms from poisonous species requires meticulous attention to detail as there is no single trait by which all toxic mushrooms could be identified, nor one by which all edible mushrooms could be identified. However, there is no clear-cut delimitation between edible and poisonous fungi, so that mushrooms may be edible, poisonous, or unpalatable.
Poisonous (Toxic) Mushroom
According to "Toxic and Hallucinogenic Mushroom Poisoning: A Handbook For Physicians and Mushroom Hunters" by Gary Lincoff and D. H. Mitchel, M.D. there are several type of mushrooms which are toxic and highly poisonous. The Primary symptoms of poisoning include: vomiting, diarrhea or both, severe sysphoria, prostration,
temporary paralysis, profuse, prolonged sweating tearing salivating, severe cases may have the pulse slow, and blood pressure fall to dangerously low levels etc. one of the mushrooms say, Psilocybe baeocystis is believed to have been responsible for the death of a child.
Chemical Constituents:
Mushroom contains several vitamins such as thiamine (B1), riboflavin (B2), niacin (B3), biotin (B7), cobalamins (B12) and ascorbic acid (C), as well as minerals, including iron, selenium, potassium and phosphorus. Mushrooms have containing antioxidants Ergothioneine and Selenium.
Cultivation
In India generally 3 types of mushrooms are being cultivated in India : the white mushroom (Agaricus bisporus), the paddy-straw mushroom (Volvariella vovvacea) and the oyster mushroom (Pleurotus sajor-caju). Of these, A. bisporus is the most popular and economically sound to grow and is extensively cultivated throughout the world and in the plains of Northen India in winter. In summer, the tropical paddy-straw mushroom is suitable for growing in most parts of India. Oyster mushroom can grow at moderate temperature ranging from 220 to 280C. therefore, it is suitable for most of the places of India. In India the year-wise production schedule is :
Mid-November to Mid-March: Agaricus bisporus
February to Mid-April: Pleurotus sajor-caju
Mid-June to Mid-September: Volvariella volvacea
September to November: Pleurotus sajor-caju
Strains
1. Selection of Strains : For successful mushroom production it is necessary to select the best strains which should be high yielding , visually attractive, having desirable flavour, and resistance to adverse climate and pests and diseases. Presently, there are many strains of white, cream and brown varieties in cultivation. In India, S 11, S 649 and S791 are the good strains available. These strains are well adapted in the Indian climate and are very popular with the growers.
2. Maintenance of Strains: Three methods are known by which strains can be propagate: multispore culture, tissue culture and mycelium transfer. By periodic subculturing of the mycelium on a suitable agar medium, the span strains can be kept for many years in a fairly good state. Maintenence of strain by multisporous culture is only possible if new multispore cultures are compared with the original strain before the original multisporous culture would show much genetic variation. In the tissue culture, small pieces of fruit bodies are cut under sterile conditions and inoculated on a nutrient medium. Mycelium growing out of these tissue can provide the starting point for subsequent spawn production. Of these 3 methods, mycelium transfer is most reliable but it is essential that the performance of the mycelium is continually checked in order to detect any degeneration-like slow-growing matted mycelium or fluffy mycelium with abnormal growth rate.
Spawn
The propogating material used by the mushroom growers for planting beds is called spawn. The spawn is equivalent to vegetative seed of higher plant. Quality of spawn is basic for the successful mushroom cultivation. At present, the pure culture spawn has been the basis of modern spawn production units all over the world. The
manufacture of the pure culture spawn is done under scientifically controlled conditions which demand a standard
of hygiene as in a hospital operation theatre. Equipment and substrate used for spawn are autoclaved and filtered air is passed during the inocluation ensures complete freedom from contamination.
( i ) Manure spawn: Both composted horse-dung or synthetic compost may be used. The composted manure is thoroughly washed to remove such substance in compost which retard growth. The excess water is squeezed out and moisture content adjusted to 60%. The manure is packed in half-litre milk bottles or polypropylene bags of suitable size.
(ii) Grain spawn: Grain spawn are prepared by wheat grains boiled in water. After cooling, the cooled grains, are mixed with calcium carbonate. the gypsum (CaSO4.2H2O) and 30 g of calcium carbonate. Other grains can also be used for spawn making.
(iii) Perlite spawn: Perlite is a mineral which expands at temperature more than 10000C. The ingredients, of the spawn are : Perlite (1,450 g), wheat-bran (1,650 g), gypsum (200 g), calcium carbonate (50 g), and water (665 cc).
The gredients are mixed, filled in bottles and sterlized. This spawn can be stored for a long time.
Medicinal use
Many species of mushrooms and fungi utilized as folk medicines for thousands of years by ethno botanists and medical researchers. Maitake, shiitake, and reishi are prominent among those being researched for their potential anti-cancer, anti-viral, and/or immunity-enhancement properties. Psilocybin, originally an extract of certain psychedelic mushrooms, is being studied for its ability to help people suffering from mental disease, such as obsessive-compulsive disorder. Minute amounts have been reported to stop cluster and migraine headaches. Some species are ideal food for patients suffering from hypertension, diabetes and obesity.
Other uses
The chromophores of mushrooms are organic compounds and produce strong and vivid colors, and all colors of the spectrum can be achieved with mushroom dyes. Hence, they are also used for dyeing wool and other natural fibers. Before the invention of synthetic dyes the mushrooms were the primary sources on dyeing textiles. Some fungi, types of polypores, loosely called mushrooms, have been used as fire starters. Mushrooms, and other fungi, will likely play an increasingly important role in the development of effective biological remediation and filtration technologies.
Economics
Marketing: The key to the mushroom business is to have established buyers and be capable of consistent production. The commercial mushroom operation cost depending on whether a grower starts with an appropriate building. For the business tips for people contemplating commercial production: make the market drive your production, talk to potential buyers about volume and prices, explore various marketing options: brokers, distributors, farmers’ markets, restaurants, grocery stores, food service operations, and co-ops. Consider reselling other growers’ mushrooms to offer more variety and larger volume and talk to other producers and perhaps a consultant about production systems.
Mushroom city
SOLAN is said to be the Mushroom city of India. Solan city is situated on national highway-22 is known for many
'firsts' .India's first brewery Mohan-Meakin Ltd was set-up here in 1855 AD.Asia's first horticulture and forestry university (named after Dr Y.S.Parmar) is also located here .Officially the city had been declared 'Mushroom City of India' on September 10, 1997.Besides a largest off season vegetable producer district, Solan is also a commercial district of Himachal Pradesh .
FAQ
Some frequently asked question on mushroom are:
Q. Can mushrooms be grown in plain areas?
A. Yes, mushrooms can be grown anywhere , provided the temperature and humidity requirements are kept in the required range.
Q. What type of climate is suitable for mushroom cultivation?
A. Mushroom is an indoor crop. The temperature at fruiting time is to be kept from 14-18 C and humidity at 85%.
Q. What substrate is used for growing mushrooms?
A. Mushrooms are grown on compost prepared by mixing wheat/paddy straw, chicken manure, wheat bran, urea, gypsum. The spawn is prepared on wheat grains.
Q. What are the general requirements for mushroom cultivation?
A. Mushroom being an indoor crop, it requires controlled conditions of temperature and humidity (temperature in the range of 14-18 C and humidity of 85%.
Q. Is mushroom vegetarian or non-vegetarian?
A. Mushrooms are vegetarian.
Q. What are the benefits of eating mushrooms?
A. Mushrooms are very nutritious, rich in proteins, fibre and have folic acid content that is uncommon in vegetables and amino acids which are usually absent in cereals.
Q. What is the market potential of mushrooms?
A. Mushrooms have now become popular, therefore it has a good market potential. White button mushroom can be sold in fresh or canned form and products such as pickle and soup can be made from it. Oyster mushroom can be sold in dried form also.
Q. How can I get rid of mushroom flies?
A. You can get rid of mushroom flies by screening doors and ventilators with nylon or wire mesh (35 or 40 mesh size), using yellow coloured light trap, and giving preventive spray of malathion or cypermethrin on walls.
Q. From where can I get training regarding mushroom growing?
A. You can get training regarding mushroom production technology from National Research Centre for Mushroom,
Solan or State Agricultural Universities.
Q. What are the products that can be made from mushrooms?
A. You can make pickle, soup powder, candies, biscuits, nuggets, murabba etc.
Q. Whether the government provides any financial support/subsidies for establishing mushroom units?
A. NABARD, National Horticulture Board and Banks provide loans for establishment of mushroom units, spawn
production units and compost making units.
Q. How many types of edible mushrooms are there?
A. White button mushroom, oyster mushroom, black ear mushroom, giant ushroom, milky mushroom, shiitake
are some of the edible species of mushrooms which can be grown artificially. Morchella, which is collected from the high hills of HP, J&K and Uttaranchal, is also edible.
Q. Do mushrooms suffer from diseases?
A. Yes, mushrooms suffer from different types of diseases. Some of the major diseases of mushrooms are wet bubble, dry bubble, cob web and moulds (green, yellow, brown).
Modern Research
The Indian Council of Agricultural Research, the apex body for agricultural research and education in the country, established the National Centre for Mushroom Research and Training, NCMRT (now National Research Centre for Mushroom, NRCM) at Solan, Himachal Pradesh, on the 8th June, 1983. It's main function is to carry out research, training and extension on all aspects of mushrooms in the country.
NRCM has pursued these goals over the years and has been able to disseminate up-to-date information relating to different aspects of cultivation technology. Besides it has also created a general awareness among the people about mushrooms, their nutritional qualities and their potential as an income generating high value crop. To a considerable extent, these activities of the Centre have helped to motivate growers across the country to undertake the cultivation of different kinds of mushrooms at different levels ranging from kitchen garden level to export oriented units, the overall effect of which has manifested itself in almost five times increase in the total production in the country in the last 5-7 years.
The Centre besides conservation and maintenance of the germplasm of edible fungi, has strengthened its activities on improving the strains and the crop husbandry practices of the button mushrooms, accelerated the programmes on diversification of species and has generated valuable information on oyster, shiitake, black ear and giant mushroom. The Centre is also regularly conducting training and extension activities. There has been a broader interaction between the scientists and mushroom growers by way of increased visits to growers farms and several off campus training programmes conducted at the Centre.
|
