Mushroom Kit | Health Benefits of Mushrooms

Mushrooms on the Farm and in the Garden

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Fungi cycle nutrients that nourish new life in the soil. Recognizing this essential function, inventive gardeners integrate mushrooms into farm, garden, and permaculture systems. Mushrooms can also be grown in lawns, polytunnels, vegetable gardens, and woodlands.

Terri Marie Beauséjour, a writer for Mushroom the Journal, encourages creativity and imagination when planting mushrooms in a garden. Look at the "fungamentals," she writes, the necessities such as available substrates, microhabitats, sun, shade, wind, and humidity conditions. Gardens offer ample substrates—organic waste materials—while plants provide shade and humidity. Plug-inoculated blocks buried among plantings work well for oyster and Stropharia rugoso-annulata mushrooms. Beauséjour suggests using a misting sprinkler for mushrooms in gardens.

Grower and author Ken Litchfield notes that mulching, a standard gardening practice, not only regulates soil temperature and humidity but also nourishes fungi. He also suggests surrounding raised beds with partially buried logs to create mushroom habitats. Inside the beds, vegetables, flowers, and shrubs offer the requisite shade and humidity for mushroom cultivation. In weedy areas, Litchfield suggests putting down organic material and covering it with wet cardboard and wood chips, an ideal substrate for fungi.

These methods of production are not likely to yield huge numbers of mushrooms. However, they can provide an attractive addition to directly marketed produce.

Health Payback of Mushrooms

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Mushrooms have been a culinary staple for about as long as humans have been cooking with fire, perhaps even longer. In fact, there is evidence to suggest that prehistoric people regularly collected wild mushrooms. To the ancient Romans, this fungus and vegetable was considered a food fit for the gods, while the Chinese believed mushrooms empowered one with Herculean strength. Whether or not these cultures were aware of the nutritional value of mushrooms is unclear. Today, however, the numerous health benefits of mushrooms are well documented.

Like most plants, mushrooms are loaded with polysaccharides, phytonutrients that appear to possess potent anti-cancer properties. Specifically, several studies indicate that consuming mushrooms may help to prevent breast cancer. This is attributed to the inhibition of aromatase, an enzyme involved in hyperestrogenemia, a condition characterized by excessive estrogen production. Mushrooms are also high in other antioxidants, such as L-ergothioneine. In fact, mushrooms contain higher levels of this agent than other dietary sources, including liver and wheat germ, and are not depleted during cooking.

According to the Journal of Neurology, Neurosurgery and Psychiatry, the prevention of Alzheimer’s disease may be included among the health benefits of mushrooms. This assessment is based on research suggesting that niacin-rich foods, like mushrooms, appear to prevent or delay Alzheimer’s and other cognitive disorders by as much as 70 percent. In addition, niacin interrupts the activity of homocysteine, an amino acid associated with elevated cholesterol and an increased risk of heart disease, stroke, and osteoarthritis.

Mushrooms are also dense in several nutrients and minerals. In fact, they are an excellent source of iron, selenium, potassium, phosphorus, riboflavin, pantothenic acid, copper, and zinc. In addition to providing antioxidant value, these nutrients also play a role in enhancing immunity and preventing disease. For instance, zinc is necessary for a variety of enzymatic processes that affect metabolic functioning, including cell division and repair. Studies have shown that an adequate zinc supply is required for wound healing and to stabilize blood glucose levels, an amount that equates to five ounces (141.75 grams) of mushrooms daily.

Most of the research completed on the health benefits of mushrooms has focused on the shiitake, maitake, reishi, and crimini varieties. However, more recent research indicates that common white button mushrooms provide just as much potential to fight cancer and reduce blood pressure and cholesterol as fancier varieties. This includes Portobello mushrooms (an oversized Crimini), the popular vegetarian meat alternative.

While the health benefits of mushrooms are easily understood, it should also be noted that they might pose potential health hazards for certain people. For one thing, only those with an expertise in botanical identification should attempt to collect mushrooms from the wild since some varieties are toxic. In addition, mushrooms contain purines, an organic compound and precursor to uric acid that can be harmful in excessive amounts. Therefore, individuals with a history of developing gout, kidney stones, or other disorder related to impaired uric acid conversion, should avoid or limit purine-containing foods, including mushrooms.

Project proposal for mushroom farming

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Introduction
Mushrooms have been valued throughout the world as both food and medicine for thousands of years. They are a rich source of nutrition and form a major chunk of health foods. Fats occur in mushrooms in minor amounts, especially compared with protein and carbohydrates, and the fatty fraction consists predominantly of unsaturated fatty acids such as linoleic acid, they may be the perfect food for maintaining a healthy heart and cardiovascular system. Earlier Mushroom eating was restricted to specific regions and areas of the world but due to globalization, interaction between different cultures, growing consumerism has ensured the accessibility of Mushrooms in all areas. Mushrooms are increasingly gaining acceptance in different Cusines and in everday consumption. They have created a space in a common man’s kitchen. Also, current trend of consumption conveys the opportunity that lies in the area of mushroom exports.
The two most commonly grown species of mushroom in

India

are white Button mushroom and Oyster mushroom. Most of the production of white button mushroom in our country is seasonal. The cultivation is done using conventional methods. Usually, unpasteurized compost is used, hence yields are very low. However, in recent years, yield of mushroom has increased as a result of introduction of improved agronomic practices. Cultivation of the common white button mushroom requires technical skill. Apart from other factors, the system requires humidity, two different temperatures i.e. Temperature for spawn or vegetative growth (Spawn Run): 22-28⁰C, for reproductive Phase (fruit body formation): 15-18⁰, Humidity: 85-95% and enough ventilation during substrates that are sterilized are easily contaminated unless spawned under very aseptic conditions. Therefore steaming at 100⁰ C (pasteurization) is more acceptable.

Pleurotus is the scientific name for Oyster mushroom. In many parts of

India

, it is known as Dhingri. This mushroom includes many species e.g. Pleurotus ostreatus, P. sajor-caju, P. florida, P. sapidus, P. flabellatus, P. eryngii and many other edible species. Mushroom growing is an occupation requiring perseverance, patience, intelligent observation and a skill that can be developed only through intelligent experience.

Pleurotus mushroom requires a temperature of 20oC to 30oC, both for its vegetative growth (spawn run) and reproductive phase, i.e. for formation of fruit bodies. The suitable cultivation period at high altitude - 1100-1500 meters above mean sea level – is March to October, mid altitude - 600-1100 meters above mean sea level – is February to May & September to November and at Low altitude - Below 600 meters above mean sea level – is October to March.

Materials Required

1. Paddy Straw – Fresh golden yellow paddy straw free from moulds and properly stored in a dry place not exposed to rain.

2. Plastic Sheet of 400 gauge thickness – 1 sq. m. of plastic sheet is required for making one block.

3. Wooden Mould – Wooden Mould of 45X30X15 cms size each having no top or bottom but having a separate wooden cover 44X29 cms dimension.

4. Hand Chopper or Chaff cutter for cutting the straw.

5. Drum for boiling straw (minimum two).

6. Jute rope, coconut rope or plastic ropes

7. Gunny bags.

8. Spawn or mushroom culture– which can be obtained from the Office of the Assistant Pathologist, Mushroom Development Center for each block.

9. One sprayer.

10. Straw Storage Shed -10X8m size.

Process:

Compost Preparation
Agricultural by products like cereal straw (wheat, barley, paddy, oat and rice), maize stalks, hay, sugarcane bagasse or any other cellulose wastes can be used for compost preparation. Wheat straw should be freshly harvested, shining yellow in colour and should not have been exposed to rains. The straw should be in about 5-8cm long pieces, otherwise heap prepared by long straw would be less compact which may lead to improper fermentation. Conversely; too short straw makes heap too compact to allow enough oxygen to enter the centre of the heap and lead to anaerobic fermentation. Wheat straw or any of the above materials provide cellulose, hemicellulose and lignin, which are utilized by the mushroom mycelium as the carbon source. These materials also provide physical structure to the substrate needed to ensure proper aeration during composting for the build up of microflora, which is essential for the fermentation. Rice and barley straw are very soft, degrade very quickly during composting and also absorb more water as compared to wheat straw. While using these substrates, care should, therefore, be taken on the quantity of water to be used, schedule of turnings and adjustment to the rate and type of supplements. Since the byproducts used in composting do not have adequate nitrogen and other components required for the fermentation process, compounding mixture is supplemented with the nitrogen and carbohydrates, to start this process.

Spawning
Spawning is mixing of spawn infor optimum and timely yields. Optimum dose for spawn ranges between 0.5 and 0.75% of fresh weight of compost. Lower rates result in slow spread of mycelium and chances for diseases and competitors may increase. Higher rates may increase cost of spawning and very high rate of spawn sometimes results in unusual heating of compost. The optimum temperature for growth of A. bisporus is 23⁰ (+) (–) 2⁰ C. Relative humidity in growing room should range from 85-90% during spawn-run.

Harvesting
Usually 3 to 4 days after opening the bags, mushroom primordia begin to form. Mature mushrooms become ready for harvesting in another 2 to 3 days. An average biological efficiency (fresh weight of mushrooms harvested divided by air-dry substrate weight x 100) can range between 80 to 150% and sometimes even more. To harvest the mushrooms, they are grasped by the stalk and gently twisted and pulled. A knife should not be used. The mushrooms remain fresh for up to 3 to 6 days in a refrigerator/cool place.

Mushroom house / rooms.

Cube preparing Room
An ideal room should have an R.C.C. floor, well ventilated and dried. An R.C.C. platform of 2 cms. height should be constructed inside the room for placing the wooden frame, for making cube and another R.C.C. platform, according to necessity for draining of pasteurized bags of straw. Only those materials needed for cube making are to be kept inside the room. Care should be taken to allow inside the room, only persons preparing the cubes.

Incubation Room

A room for spawn running.
This room can be either an R.C.C. building or an

Assam

type room (i.e., any separate room in the house) and should be installed with shelves made of clean whole bamboo in three tiers for keeping the block. The first tier should be 100cms above the ground and the other tiers should be at least 60cms apart.

Cropping Room
An ideal house/room would be an R.C.C. building installed with proper insulation and provisions for heating and cooling the rooms. However, an indigenous low cost house has been recommended using locally available materials like bamboo, thatch and mud plaster. Walls of split bamboo plastered evenly with a mixture of mud and cow dung may be made.

In order to provide a crude insulation system, a second wall is made all around the house keeping about 15cms space between the first wall and the second. Mud plastering should be done on the outside of the outside wall. The air space in between the two walls will act as an insulator, since air is a bad conductor of heat. An even better insulation could be provided if the space between the walls is filled with well dried thatch. The floor of the house should preferably be of cement but where it is not possible, a well-beaten and plastered mud floor will suffice. However, more care will have to be taken in case of a mud floor. The roof should be made of thick thatch layers or preferably asbestos sheets. A false ceiling is essential to avoid contamination of unwanted materials from the thatch roof. Besides the front door, ventilators should also be provided from both the upper and lower sides of the front and the rear side of the room for proper exchange of air inside the room. The house/room should be installed /framed with horizontal and vertical bamboo poles required for hanging the block after the incubation period. The vertical poles can also be arranged in a 3 (three)-tier system as the incubation shelves. Poles should be preferably 60cms away from the walls and in between each row of three tiers, a minimum space of 1m should be maintained. A cropping room of 3.0 X 2.5 X 2.0 m will accommodate about 35 to 40 cubes.

Method
Chop the straw either manually or mechanically into bits of 3-5cms in length and pack in gunny bags. Boil water in a drum. When the water start boiling, place the gunny bag along with the straw in the boiling water and boil as such for 15 to 20 minutes. Then remove the gunny bag from the drum and leave as such for 8 to 10 hrs. to drain the excess waters and also allow the straw to cool. Care should be taken that the bag is not open till the time of block making, as this will contaminate the boiled straw. The desirable moisture content of the straw can be tested by squeezing the straw in between the palms, and see that droplets of water do not trickle out from the straw.
Another method of pasteurization of the straw is by steaming. This method requires little modification of the drum. (Punch a small hole in the lid of the drum, and while boiling the straw, seal the surrounding of the lid with a rubber tube). The chopped straw should be previously wetted and excess water drained off. Place a few stones in the drum and pour water only at the level of the stones. Boiled the wetted straw by keeping it in a bamboo basket and place the basket over the stones inside the drum. Close the lid of the drum and seal the rim of the lid by means of a rubber tube. The steam generated from the boiled water will pass through the straw and pasteurize it. After boiling, transfer the straw into a previously sterilized gunny bag and leave it as such for 8-10 hrs. for cooling.
Take a wooden frame and place on a smooth floor. Place jute ropes, two vertically and one horizontally. Line the frame with a plastic sheet, previously sterilized by dipping in boiled water.

- Fill approximately 5cms of boiled straw and compress it with the help of a wooden lid and sprinkle spawn over the whole surface.

- After the first layer of spawning, put another 5cms of straw and again sprinkle spawn over the surface, compress it as in the first layer. In this way, continue to sprinkle spawn over the layer of straw for 4 to 6 layers till the straw is in level with the top of the frame. Only (1) one packet of spawn should be used for one cube or block.

- The plastic sheet is now folded over the top of the frame and tied down with help of jute ropes previously placed below the plastic.

- After tying, the frame can be removed and what is left behind is a rectangular block of straw.

- Punch holes (2mm diameter) on all sides of the block for aeration.

- Place the block in an incubation room, side by side in shelves in single layer only taking care that they are not place directly on the floor or on the top of each other as this will generate excess heat.

- The temperature of the block should be maintained at 25⁰ C. This can be noted by inserting a thermometer into the holes of the block. If the temperature rises above 25⁰ C, it is advisable to aerate the room, and if the temperature falls, the room should be slowly heated up.

- It takes 12 to15 days for the spawn to spread throughout the straw and when the entire block has been completely white, it is a sign that spawn running is over.

- After spawn running, remove the ropes as well as the plastic sheet from the block. Tie the block vertically with coconut rope and hang it in a cropping room. From this stage onwards, the relative humidity of the room should not be less than 85%. This can be maintained by periodically spraying water on the walls and floor of the room. If it is a cemented floor, it is advisable to pour water on the floor so that water always remains on the floor. If the block shows signs of drying light, spraying can be done with the help of sprayer.

- Within a week to 10 days, tiny pinheads will be seen on the surface of the block and these will grow into full-size mushrooms within a day or two.

- When fruits bodies start forming, the requirement of air is increased. Therefore, once fruit bodies start forming, it is essential that there is an exchange of fresh air every 6 to 12 hrs, by opening the ventilator provided at the front and backside of the room.

- The fruits bodies (mushrooms) are ready for picking just when the periphery of the caps starts turning upward. This will be evident as small crinkles appear on the side of the piles (cap). To harvest the mushrooms, take hold of the stripe (stalk) at the base with thumb and forefinger and with a gentle anti-clockwise twist, detach the mushroom from the straw without disturbing the straw or any small mushroom growing alongside. Do not use knife or scissors for harvesting. The block will again come to fruiting after about a week.

Yield
Mushrooms appear in flushes. About 2 to 3 flushes may be harvested from a single cube. The yield of the first flush is more and then gradually decreases, giving a total yield of 1.5 kg to 2 kg of fresh mushroom from one cube. Then the cube is disc

Oyster Mushroom

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INTRODUCTION

Oyster mushroom (Pleurotus sp.) belonging to Class Basidiomycetes and Family Agaricaceae is popularly known as ‘dhingri’ in India and grows naturally in the temperate and tropical forests on dead and decaying wooden logs or sometimes on dying trunks of deciduous or coniferous woods. It may also grow on decaying organic matter. The fruit bodies of this mushroom are distinctly shell or spatula shaped with different shades of white, cream, grey, yellow, pink or light brown depending upon the species. It is one of the most suitable fungal organisms for producing protein rich food from various agro-wastes or forest wastes without composting.

Oyster Mushroom

Origin

Cultivation of a sp. of oyster mushroom (Pleurotus ostreatus) was initiated on experimental basis in

Germany

by Flack during the year 1917 on tree stumps and wood logs. Growing technology was perfected in

USA

by Block, Tsao and Hau.

Cultivation of different varieties of oyster mushroom was initiated in

Bangladesh

India

in the early sixties. Commercial cultivation began in mid-seventies.

Botanical Description

The oyster mushrooms have three distinct parts- a fleshy shell or spatula shaped cap (pileus) , a short or long lateral or central stalk called stipe and long ridges and furrows underneath the pileus called gills or lamellae. The gills stretch from the edge of the cap down to the stalk and bear the spores. The spores are smooth, cylindrical and germinate very easily on any kind of mycological media within 48-96 hrs. The mycelium of Pleurotus is pure white in colour.

Production

Oyster mushrooms are the third largest cultivated mushroom.

China

, the world leader in Oyster production, contributes nearly 85% of the total world production of about a million tonnes. The other countries producing oyster mushrooms include

Korea

Japan

Italy

Taiwan

Thailand

and Phillipines. The present production of this crop in

India

is only around 1500 tonnes due to low domestic demand. Another inhibiting factor is that export demand orders are large and can be met only if a linkage is developed between producer, cooperatives and exporters.

Economic Importance

The economic importance of the mushroom lies primarily in its use as food for human consumption. It is rich in Vitamin C and B complex and the protein content varies between 1.6 to 2.5 percent. It has most of the mineral salts required by the human body. The niacin content is about ten times higher than any other vegetables.

The folic acid present in oyster mushrooms helps to cure anemia. It is suitable for people with hyper-tension, obesity and diabetes due to its low sodium : potassium ratio, starch, fat and calorific value. Alkaline ash and high fibre content makes them suitable for consumption for those having hyperacidity and constipation. A polycyclic aromatic compound pleurotin has been isolated from P. griseus which possess antibiotic properties.

The spent straw can be re-cycled for growing oyster mushroom after supplementing with wheat or rice bran @ 10-15 % and also for preparing compost of white button mushroom after suitable supplementation with nitrogen rich horse or chicken manure (sun-dried before use). The spent straw can be used as cattle feed and also for bio-gas production, The slurry can be used as manure.

MARKET ANALYSIS AND STRATEGY

Demand and Supply Patterns

This mushroom is not as popular as white button mushroom in the domestic market. A few units are cultivating it commercially for export market. Cultivation of this mushroom on commercial basis would be more profitable as compared to white button mushroom as capital costs are low.

The cultivation of this variety of mushroom is very simple and economical in rural areas where raw materials and facilities required are easily available.

Marketing of fresh oyster mushroom does not pose any problem at present due to very low production. However, as production increases linkage of producers with domestic markets and export oriented processing units will need to be developed to ensure remunerative prices to the producers.

Generally, export orders are too big to be met by a single grower and as such co-operatives have to be encouraged to pool their produce for trading the crop in a dried powder form in international markets.

Import / Export Trends

About 11,797 tonnes of fresh mushrooms and 4,099 tonnes of preserved mushrooms were exported to foreign countries viz.

U.S.A.

France

Ireland

, U.A.E., Russia etc. during the period 2001-2002. The quantity of oyster mushroom exported is much lower than that of button mushrooms which constitute the major share of exports.

Health Benefits of Mushrooms

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Mushrooms have been used for thousands of years both as food and for medicinal purposes. They are often classified as a vegetable or a herb, but they are actually fungi. While there are over 14,000 mushrooms, only about 3,000 are edible, about 700 have known medicinal properties, and fewer than one percent are recognized as poisonous.

Mighty Mushrooms

Many people enjoy going to the woods to pick their own mushrooms. However, identifying mushrooms can be a real challenge. The color, shape and size of the fruiting body can vary tremendously. It is important to properly identify the mushroom that is collected, so as to avoid a poisonous species.

The Pharaohs prized mushrooms as a delicacy, and the Greeks believed that mushrooms provided strength for warriors in battle. The Romans regarded mushrooms as a gift from God and served them only on festive occasions, while the Chinese treasured them as a health food.

Today, mushrooms are enjoyed for their flavor and texture. They can impart their own flavor to food or take on the flavor of other ingredients. Their flavor normally intensifies during cooking, and their texture holds up well to usual cooking methods, including stir-frying and sauteing.

It is popular to add mushrooms to soups, salads, and sandwiches, or to use them as an appetizer. They also add an appealing touch to vegetable-based casseroles and stews. In the US, mushroom extracts are increasingly being used in nutraceutical products and sports drinks.

Mushrooms contain about 80 to 90 percent water, and are very low in calories (only 100 cal/oz). They have very little sodium and fat, and 8 to 10 percent of the dry weight is fiber. Hence, they are an ideal food for persons following a weight management program or a diet for hypertensives.

Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke. One medium portabella mushroom has even more potassium than a banana or a glass of orange juice. One serving of mushrooms also provides about 20 to 40 percent of the daily value of copper, a mineral that has cardioprotective properties.

Mushrooms are a rich source of riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals. Male health professionals who consumed twice the recommended daily intake of selenium cut their risk of prostate cancer by 65 percent. In the Baltimore study on Aging, men with the lowest blood selenium levels were 4 to 5 times more likely to have prostate cancer compared to those with the highest selenium levels.

The most commonly consumed mushroom in the United States is Agaricus bisporus or the white button mushroom. A. bisporus has two other forms - Crimini or brown mushrooms with a more earthy flavor and firmer texture, and Portabella mushrooms with a large umbrella-shaped cap and meaty flavor.All three mushrooms, but especially the fresh button mushrooms, possess substances that inhibit the activity of aromatase (an enzyme involved in estrogen production), and 5-alpha-reductase (an enzyme that converts testosterone to DHT). The latest findings show that

white button mushrooms can reduce the risk of breast cancer and prostate cancer. An extract of white button mushrooms decreased cell proliferation and decreased tumor size in a dose-dependent manner. The chemoprotective effect can be seen with an intake of about 100 grams (3.5 ozs) of mushrooms per day.

Shiitake mushrooms have been used for centuries by the Chinese and Japanese to treat colds and flu. Lentinan, a beta-glucan isolated from the fruiting body of shiitake mushrooms, appears to stimulate the immune system, help fight infection, and demonstrates anti-tumor activity.

White Button Mushroom

Shiitake and Reishi mushroom

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Recent studies have shown shiitake and reishi mushrooms are potential cancer-fighters. Reishi extracts have been shown to stop the growth of cancerous tumors and also produce an antihistamine action which can help to control allergies.
Shiitake mushrooms contain a compound called lentinan, which is being used as a cancer treatment in Japan.

Mushrooms are also a good source of riboflavin and niacin and contain no fat or cholesterol.

Shiitake Mushroom

Reishi Mushroom