It is generally realized that there is an acute shortage of literature on mushroom cultivation based on the requirements of the growers in our country. Therefore the present book has been written keeping those factors in view and the book shows a great variety of cheap and useless materials, eg agricultural, industrial and forest waste, that can be successfully used as media for growing the various edible mushrooms. The book emphasizes mainly on the applied (cultivation) aspect of edible mushroom and is intended for anyone who is interested in edible mushroom the experience mushroom specialists; seasonal commercial grower or simply layman. The aim or writing this book, is that it will encourage and stimulate further research on all aspect of edible mushroom with special attention directed towards discovering new edible species and improving both the quality the 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 man. Contents Chapter 1: Introduction; Chapter 2: Global Status of Mushroom Production; Chapter 3: Importance of Mushroom; Chapter 4: History of Mushroom Cultivation in India; Chapter 5: Food Value of Mushrooms; Chapter 6: Steps in Mushroom Growing; Selection of site and types of mushroom to be grown, Mushroom farm structure, design and layout, Principles and techniques of compost and composting, Principles and techniques of spawn production, Casing and crop production, Environmental crop management, Harvesting and marketing; Chapter 7: Cultivation Technology of Specialty Mushrooms; Agaricus bitorquis, Pleurotus species, Paddy straw mushroom, Calocybe indica, Lentinula edodes, Flammulina velutipes, Agrocybe aegerita, Auricularia species; Chapter 8: Pests and Pathogens of Mushrooms; Chapter 9: Post Harvest Handling and Preservation of Mushrooms; Chapter 10: Mushroom Poisoning.
Cultivation, Nutritional Value, Medicinal Effect, and Environmental Impact
Author: Philip G. Miles
Publisher: CRC Press
Since the publication of the first edition, important developments have emerged in modern mushroom biology and world mushroom production and products. The relationship of mushrooms with human welfare and the environment, medicinal properties of mushrooms, and the global marketing value of mushrooms and their products have all garnered great attention, identifying the need for an updated, authoritative reference. Mushrooms: Cultivation, Nutritional Value, Medicinal Effect, and Environmental Impact, Second Edition presents the latest cultivation and biotechnological advances that contribute to the modernization of mushroom farming and the mushroom industry. It describes the individual steps of the complex mushroom cultivation process, along with comprehensive coverage of mushroom breeding, efficient cultivation practices, nutritional value, medicinal utility, and environmental impact. Maintaining the format, organization, and focus of the previous edition, this thoroughly revised edition includes the most recent research findings and many new references. It features new chapters on medicinal mushrooms and the effects of pests and diseases on mushroom cultivation. There are also updated chapters on specific edible mushrooms, and an expanded chapter on technology and mushrooms. Rather than providing an encyclopedic review, this book emphasizes worldwide trends and developments in mushroom biology from an international perspective. It takes an interdisciplinary approach that will appeal to industrial and medical mycologists, mushroom growers, botanists, plant pathologists, and professionals and scientists in related fields. This book illustrates that mushroom cultivation has and will continue to have a positive global impact on long-term food nutrition, health care, environmental conservation and regeneration, and economic and social change.
Mushrooms are the health food of the world. These are that fast growing basidiomycetous fungi which produce fleshy fruit bodies. They are rich in proteins, vitamins and minerals, so they are consumed as energy rich food. Mushroom has been attracting attention of mankind since ancient times and use of mushroom, as food is as old as human civilization. Mushrooms are superior to many vegetables and beans in their nutritive value. It is very rich in protein, vitamins and minerals. Fresh mushrooms contain about 85% water and 3.2% protein. But dried mushrooms water content is low and protein level is high as 34 to 44% and the fat content is less than 0.3%. There are about 100 species of edible mushrooms all over the world. But only three of them are cultivated in India which are Agaricus bisporus, Volvariella volvacea and pleurotus sajor caju. Unfortunately, it is realized that mushrooms did not receive universal acceptance over the years since a number of naturally growing mushrooms are poisonous. Now the situation has been changed because the cultivated edible mushrooms are totally safe for human consumption. Mushroom cultivation fits in very well with sustainable farming and has several advantages: it uses agricultural waste products, a high production per surface area can be obtained, after picking; the spent substrate is still a good soil conditioner. They have less carbohydrate so they are believed to be suitable for diabetic patients. Fresh mushrooms have very limited life and hence they need to be consumed within few hours. But processing and canning increases their shelf life to few months. Osmotic dehydration is one of the important methods of processing mushroom which involves drying technology of mushroom. Mushrooms are very popular in most of the developed countries and they are becoming popular in many developing countries like India. Applications and market for mushrooms is growing rapidly in India because of their nice aroma, nutritious values, subtle flavour and many special tastes. Mushroom cultivation has been declared as a major thrust area by Government of India. Mushroom dish is a common item in all the big hotels. Mushroom production has increased many folds during the recent past. Mushrooms have found a definite place in the food consumption habits of common masses and there is a constant demand for it throughout the year. Some of the fundamentals of the book are nutritive value of edible mushrooms, medicinal value of mushrooms, advantages of mushrooms, symptoms of mushroom poisoning, morphology of common edible mushrooms, classification of fungi a brief survey, chemical composition, anti nutritional factors and shelf life of oyster mushroom , osmotic dehydration characteristics of button mushrooms, mushroom cultivation, cultivation of white button mushroom (agaricus bisporus), actors determining the amount of spawn needed, fungidues for mushroom diseases insectides for mushroom pets etc. The present book contains cultivation, processing, dehydration, preservation and canning of various species of mushrooms. It is resourceful book for agriculturists, researchers, agriculture universities, consultants etc.
An Illustrated Guide to Growing Your Own Mushrooms at Home
Author: Tavis Lynch
Publisher: Quarry Books
Mushrooms are popping up everywhere! On restaurant menus, in grocery aisles, at local farmer’s markets, and not just the ubiquitous white buttons we’ve seen for years. What once were exotic are now almost commonplace -- shiitake, chanterelle, cremini, enoki, the list grows longer every year. Understanding how mushrooms grow is crucial to successfully cultivating them, and Mushroom Cultivation offers comprehensive instruction both on how mushrooms grow and how you can cultivate them yourself to enrich your soil, speed up your composting, and even to suppress weeds. Some cultivate mushrooms for medicinal use or make them into teas and tinctures. After reading Mushroom Cultivation, you'll discover that growing a mushroom is really no more difficult than growing a tomato. You just need a slightly different set of skills.
Dimensions: 22x15x3 cm Description: The Book Covers Introduction, Biology Of The Mushroom, Food Value Of Mushrooms, Uses Of Mushrooms, Cultivation Of White Button Cultivation Of Agaricus Bitorquis, Cultivation Of Paddy Straw Mushroom (Volvariella Spp.), Cultivation Of Pleurotus Spp. Common Edible Mushrooms Of India, Delicious Recipes Of Mushroom, Laboratory Aspects, Growth, Picking, Grading & Packing, Cultivation Of Oyster Mushroom & Paddy Straw Mushroom, Mushroom Preservation & Processing, Requirements Of A Project On Mushroom For Export, Marketing Of Mushrooms Etc. -Engineers India Research Institute
The book deals with all practical aspects of cultivation technology of four commonly grown mushroom viz. oyster, paddy straw, button and milky mushroom. The cultivation technologies illustrated are suited to tropical and sub-tropical conditions that are very easy to adopt and economically viable. Methods to distinguish edible and poisonous mushrooms are well depicted. The historical events of mushroom cultivation and recent developments are recorded in a chronological order and concise manner. An exhaustive list of edible, non-edible and poisonous fungal species is an important compilation which can serve as a check list of mushroom flora. Further, description of selected wild edible mushrooms and preparation of compost from spent mushroom beds are the unique additions. Most of the information are presented in a bound format of â€œMushroom Cultivationâ€?, a newly offered optional course for 3rd year B.Sc. (Ag.). Hence emphasis in this book is two-fold: to acquaint students and all the beginners with mushroom culture and to appraise the people with the importance and multiprong use of mushroom.