BUTTON MUSHROOM

CULTIVATION

PROMISING AGRI-BUSINESS
PRESENTED BY
HIND AGRO FOODS PVT. LTD.

INTRODUCTION

. WHITE BUTTON MUSHROOM

Mushrooms are primitive organisms known as fungi. These grow
saprophytic on dead organic matter. Mushrooms are fruit bodies
or reproductive structures emanating from the mycelium.
Mushroom is a rare food commodity which is Protein rich but low
calorie and 100% vegetarian. Endowed with vitamins, minerals,
crude fibres but almost free of fats and starchy matter. Absolutely
devoid of cholesterol Thus Mushrooms make tremendous food
sense for children, obese, diabetic, executives, figure cautious
women and also people who are suffering from ailments ranging
from ordinary constipation complaints to severe blood pressure
and heart problems. In a nutshell Mushrooms are ideal for all
ages, healthy and sick alike. In addition to above mentioned
goodness, Mushrooms, if introduced in regular diet over a period
of time have been found to reduce the blood cholesterol levels as
well as hypertension of adversely affected people. Lately some
mushroom varieties have been found to possess anti tumour
activity and some other medicinal properties.

FOOD VALUE OF
MUSHROOMS

Mushrooms are being used as the food since time immemorial.

These have been considered as the delicacy. From nutritional point
of view Mushrooms are placed between meat and vegetables.
These are rich in protein, carbohydrates and vitamins. Mushrooms
are low in caloric value and hence are recommended for heart and
diabetic patients. Besides vitamins they also contain minerals like
potassium, sodium and phosphorus in high quantities. Since
Mushrooms possess low caloric value, high protein, high fibre and
high K : Na ratio it is ideally suited for diabetic and hypertension
patients. They are also reported to possess anti cancer activities.
They are rich in proteins as compared to cereals, pulses, fruits and
vegetables on dry weight basis. In addition to proteins (3.7%) they
also contain carbohydrates (2.4%), Fat (0.4%), Minerals (0.6%) and
water (91%) on fresh weight basis. Mushroom proteins are full of
essential amino acids that are required to be present in the diet of
human being. These proteins are particularly rich in Tryptophan
and lysine while vegetable proteins normally lack these two
essential amino acids.

CULTIVATION PROCESS

Cultivation process is divided into two major activities.

A) - Composting,
B) - Growing
A. COMPOSTING
Mushroom grows on composted organic materials. Button mushroom
requires partially composted material for growth. Compost is selective
substrate prepared from different raw materials like wheat straw,
soyabean straw, Bagasse, Sugarcane leaves, paddy straw, Chicken
manure & Gypsum.
Phase I: This stage involves the mixing and primary decomposition
of the raw materials
Phase II: Carried out indoors in specific designed room. The compost
is pasteurised and conditioned within strict temperature zones.
PREWETTING
All raw materials of right quality are dry mixed as per decided
formulation. These homogenous dry mixed materials are then added
with water. By frequent turnings moisture of this substrate are taken
up to 74%. This process takes 3 to 4 days.

CULTIVATION PROCESS

Phase - I
This homogenous mixed compost is filled in fermentation
chamber called as Phase- I tunnel. In this tunnel oxygen
concentration in compost is maintained so that it remains aerobic
and composting process goes on. Within seven days this process
completes.
Phase- II: After phase- I process the compost is pasteurised so
that all unwanted micro organisms are killed. After pasteurization
of 8 hours the compost is conditioned at 45 to 50 degree Celsius
in which different thermopiles fungi, actinomycetes grow and
Ammonia released is fixed into Lignohumus compound.
SPAWN MIXING
After completion of phase- II: process compost is cooled down to
23 to 25 degree Celsius. Then spawn is mixed in compost
properly. Spawn addition rate is 70 to 80 grams per bag. Average
weight of compost bag is 12 kg. Filled bags of spawn mixed
compost are transported to Growing Rooms.

CULTIVATION PROCESS

B. GROWING
ROOM FILLING
Spawn mixed compost bags are loaded on racks in growing room. After
placing the bags 4 to 5 grams spawn is spread on compost surface per
bag and bags are tied neatly.
SPAWN RUN
Mycelium from grains starts to penetrate the compost. Within a period of
14 days mycelium will colonise through out the compost and initial dark
brown compost will appear completely white. In this stage compost
temperature is maintained 24 to 26 degree Celsius.
CASE RUN
A specially prepared casing soil by mixing coir pith and clay is applied
over the exposed compost surface. Seventy grams per bag well grown
compost is added to casing soil in order to accelerate growth. Thickness of
casing soil is kept 2 inches. Casing soil in order to accelerate the growth of
mycelium.
Parameters to be maintained in this stage:Compost temperature 26 to 27 degree Celsius, RH 90 to 95%, CO2
10000 PPM to 12000 PPM. This stage takes 5 to 6 days

CULTIVATION PROCESS

FLUSHING
When mycelium appears on surface, climatic
conditions are changed to initiate the fruiting bodies.
For this purpose CO2 is lowered from 10000 PPM to
1000 PPM. Compost temperature is lowered from 28
to 20 degree Celsius. And RH lowered from 95 to
90% within a period of 48 hours.
PINNING
Two days after completion of flushing small pinheads
will start appearing on soil surface. Within a week
these pinheads will gradually grow in size. When
pinheads attain pea size water is applied heavily.

CULTIVATION PROCESS

CROPPING
When Mushroom attains 30-40mm diameter it
becomes ready for harvesting. Mushrooms are hand
picked and packed in polybags for fresh sales.
Mushroom crops come in cycle called as breaks or
flushes. Each break consists of seven days. Generally
two or three flushes are harvested.
Air temperature 18 to 19 degree Celsius, CO2- 1000
PPM to 1200 PPM, RH - 80 to 85 %
Compost temperature- 20 to 22 degree Celsius.
COOK - OUT
After completion of crop room is chemically treated
with formaldehyde and potassium permanganate and
emptied out and kept ready for next cycle

MARKET POTENTIAL
Button

mushroom market is divided in

Domestic market
Export market India is producing hardly
0.5% of the world mushroom production
The consumption of Mushrooms has increased
dramatically in India only in recent years. This
has happened only due to awareness about
high nutrition, Protein, low calorie aspects of
Mushrooms in addition to this its versatility in
cooking. With the recent entry of large pizza
fast food restaurant chains into India (Pizza
Hut, Dominos Pizzas, Smoking Joes, etc).

COST OF PRODUCTION
Average

cost of production of fresh button

mushroom in India is Rs. 60/Kg
Cost of Production includes
Raw material cost
Power & fuel cost
Manpower cost
Term loan repayment & interest on working
capital cost
Depreciation cost
Average selling price of mushroom is Rs.
110/Kg

RAW MATERIALS
SR.NO NAME
.
1
PADDY STRAW
2
WHEAT STRAW

AVAILABILITY

3
4

SOYA STRAW
BAGASSE

OCT TO DEC
NOV TO JUNE

5
6

SUGARCANE LEAVES
GRASS

NOV TO APRIL
OCT TO DEC

7
8

HORSE MANURE
CHICKEN MANURE

THREE SEASON
THREE SEASON

9
10

GYPSUM
SPAWN

THREE SEASON
THREE SEASON

THREE SEASON
MAR TO JUNE

POTENTIAL IN INDIA

Wheat Cultivation in India

Sugarcane Cultivation in India

MUSHROOM PLANTS IN INDIA

SR. NAME OF ORGANISATION CAPACITY LOCATION
NO.
MT PER
DAY

HIMALAYA AGRO

30 MT/D

FLEX FOOD

3
4

TIRUPATI BALAJI
WEIKFIELD AGRO

AHMDABA
D
08 MT/ D DEHRADU
N
10 MT/ D BARAMATI
10 MT/D PUNE

PREMIER MUSHROOM

10 MT/D

SUGAM AGRO

08 MT/D

HYDERABA
D
KAKINADA

POTENTIAL IN MAHARASTRA

Bio- Organic Fertilizer

Even

after harvesting Of Mushrooms

Compost is rich in Plant Nutrients and
sold in market as Bio-Organic Fertilizer
by doing some Value addition
All over the world demand for
Organically grown food products are in
demand
There is good Domestic as well as Export
market for Bio-organic Fertilizer

HIND AGRO FOODS PVT.LTD

MISSION
Producing nutritious food at a
profit, while using materials that
would otherwise be considered
waste, constitutes a valuable
service in the self-sustaining com
munity we might envision for the
future.