Mushroom Cultivation

Diversification in any farming system imparts sustainability. Mushrooms are one such component that not only impart diversification but also help in addressing the problems of quality food, health and environment related issues. One of the major areas that can contribute towards goal of conservation of natural resources as well as increased productivity is recycling of  agro-wastes. Utilising these wastes for growing mushrooms can enhance income and impart higher level of sustainability

         The oyster mushroom (Pleurotus spp.) and milky mushroom (Calocybe indica) known as tropical mushrooms are gaining popularity in peninsular India. Mushrooms are the leading source of the antioxidant nutrient selenium which protect body cells from damage that might lead to chronic diseases and help to strengthen the immune system. Mushrooms are Source of quality protein. Mushrooms are a low-calorie food. Raw dietary mushrooms are a good source of B vitamins and the essential minerals, copper and potassium. Fat, carbohydrate and calorie content are low and good for heart.

Following types of Mushrooms are cultivating in our college,

  • Cultivation Technology of Oyster mushroom – Pleurotus spp. 
  • Cultivation technology of Milky white mushrooms – Calocybe indica


Training will be provided for mushroom cultivation and training will cover following aspects in detail:

  • Nutritional / Medicinal value of mushrooms and – its relevance in healthy food
  • Seeds/spawn preparation technique for mushrooms
  • Substrate preparation technique for mushrooms
  • Infrastructure requirement for setting up of a composite mushroom farm
  • Crop raising of all above mushrooms including crop management
  • Pest/diseases management in mushrooms
  • Postharvest handling/value addition of mushrooms

Apart from above aspects of cultivation technology, the other important related aspects viz; economics of mushrooms cultivation, marketing, financing, management of spent compost etc., will also be covered during the training.