Model Farming
The Most Easy and Economical Mushroom Cultivation Methodology
By M. Mithal Jiskani
Sindh Agriculture University Tandojam
The higher, fleshy fungi bloom into a visible
umbrella like fruiting body, are called mushrooms.
These are considered as the source of Proteins,
Vitamins, Fats, Carbohydrates, Amino acids and
Minerals. According to Rambelli and Menini
(1985), on an average, the protein value of the
mushrooms is twice as that of Asparagus and
potatoes, four times as that of tomatoes and
carrots, six times as that of oranges. The protein
content determined on the dry weight basis
approximately varies between 4 to 44%. The
range of amino acids and other similar nitrogen
compounds is very large, generally includes rare.
The results show that 53 nitrogen compounds are found in single strain of Agaricus bisporus. The
mushrooms contain thiamin; riboflavin, niacin, biotin and ascorbic acid, all are essential for human
health. The most common fats, available in different mushrooms are palmitic, steric, oleic and linoleic
acids. Many mushrooms have high sterol, especially ergo-sterol content. The carbohydrate content
varies from 3 to 28 %, as xylose, ribose, rhamnose, glucose, sucrose and mannitol etc. the later sugar
seems to be the most abundant. The mineral content is superior to that of meat and fish, nearly twice as
that of the most commonly used vegetables. Minerals such as calcium, phosphorus and potassium are
supplied abundantly and there is also a fair quantity of iron, potassium, sodium, magnesium,
manganese, chlorine, silicon, sulfur and aluminum, which are also found in different mushrooms. The
energy value of mushrooms also varies according to species, which is about equal to that of an apple.
The local KHUMBHI, desert mushroom, Podaxis pistillaris is consumed by various ways, mostly as
fresh in breakfast, contains 21.06% crude protein, 1.71% ether extract, 24.13% ash and 12.23% crude
fibber (Khan, 1986).
The mixture of mushrooms has been used for healing purposes for thousands of years. The mushrooms
are mainly recommended to diabetic and anemic persons, owing to their high folic acid content. Some
are demonstrated as an antibiotic activity others are reputed to be anti-allergic and some are used for
soft and comfortable surgical dressing while some are used
for anesthesia. Some mushrooms are used as a powder or
tincture for swollen glands, epilepsy and against various
diseases. Mushroom extract also inhibits the growth of some
viruses like influenza. Cardiotoxic proteins are present in
different edible mushrooms, which lower the blood pressure,
and are also active against tumor cells and are anti cancer
(Cochran, 1978). The desert mushroom is used in different
way, for treatment of different food deficiencies, illness and is
used with butter for bandage of broken bones (Jiskani, 2004).
Some mushrooms are mycorrhizal, used for establishment of
forests, to improve the soil fertility, for reclamation and for
introduction of exotic plant species; others are predatory and are used as bio control agent and others
as pesticide. Some mushrooms also known as condiment, cleaning detergent, tinder, tun bridge ware,
snuff, dyeing, luminescent, painting and writing material (as ink), ornamental (as show piece) depending
upon use. Mushrooms are objects of beauty for Artists. Architects have constructed minarets, temples
and cupola columns in their shapes. Jewelers have made expensive pieces on mushroom designs
(Jiskani, 2003).
The mushrooms are sometimes termed as fungus flowers, due to their lovely shapes and colors. These
also commonly known as gilled mushrooms, pore fungi, tooth fungi, club fungi, smooth fungi, puff balls,
stink horns, jelly fungi, cup fungi, earth stars, bird’s nest fungi, boletus (bolets), morels, truffles and
toadstool. Every mushroom is consists of small root like structure (rhizoids) at the base of long stipe
(stem), mostly bear pileus (cap) of different colors. The upper surface of cap is rough or smooth but its
lower surface bears the gills (partitions) or pores, which produces microscopic spores that serve as a
mean of reproduction and develop mycelium on germination, which convert in to the fruiting body called
mushrooms, having a form of plant life, without green coloring matter.
Naturally, the mushrooms observed on the manure heaps and dump places like fields, woods, forests,
water channels, manure heaps, bunds and on grassy grounds or in the plains, mountainous and coastal
areas of Pakistan, mostly during the rainy season or round an year, when ever environment is
favorable. The majority of mushrooms are unattractive for eating because of poor flavor, taste, texture
or small size or sometimes due to unattractive color and shape (commonly called inedible). Many
mushrooms are poisonous to some people and harmless to other, but some mushrooms are edible; and
a few are not only edible, but delicious too, because people have eaten them regularly in quantity with
no ill effect; are used by more than 200 different methods, may be cooked alone as well as with
vegetables, meat, fish etc., and are used for making soups, pies and curries; mushroom ketchup,
sandwiches and sauce (Khan and Khatoon, 1982). The poisonous mushrooms, commonly termed as
toadstool are known to be poisonous because someone ate them and become ill or died. Hence, the
wild mushrooms must not be eaten unless these are identified by experts completely.
The mushrooms absorb oxygen and exhales carbon dioxide, do not need direct sun light and open field;
but this does not mean that these grow only in dark. Different artificially cultivated mushrooms need
different range of temperature, humidity, light and ventilation. The nature has gifted most suitable
environmental conditions from sea level to high mountains, where various kinds of mushrooms grow
naturally; but can not be grown year after year with full commercial excess, unless proper growing
conditions are provided and adequate facilities are available. Simple, economical and commercial
methodology for cultivation of some known edible mushrooms has been evolved (Jiskani, 1999 and
2001). The mushrooms can be cultivated in green houses, growth chambers, ditches, caves, huts,
hovels, cottages, cellars, garages, sheds or shelters, bee hive shaped huts, thatched or meted roofs,
thick tree groves and gardens, kitchens, bathrooms or other extra rooms of a house or any other vacant
building.
Model mushroom house must have: store room, pasteurization room, spawn preparation and spawning
room, spawn running room, cropping room as well as packing and preservation room. The size of
house/growth room is dependent on the purpose, i.e. commercial or domestic. The room can be a small
plastic tent, even on tables or on floor/roof or a large independent building with its own environmental
control system.
BASIC REQUIREMENTS FOR A MUSHROOM GROWTH
Temperature: The heating and cooling system can regulate the temperature as per requirement.
Humidity: Near about all types of mushrooms grow well with in range of 80-95% humidity that could be
arranged with the help of desert room cooler and or sprinkling water near the mushroom beds.
Light: Most of the mushrooms grow well at normal natural light but oyster mushroom needs regular light
that could be arranged through tube lights.
Walls, ceiling, benches and flooring: Concrete flooring with good drainage would be the best, otherwise,
must be made with such type of a material that can be washed and withstand high humidity.
MUSHROOM CULTURE AND SPAWN
The propagating material used for mushroom cultivation is called spawn. It is equivalent to the seedlings
developed from seeds of higher plants as in case of vegetables. Actually, the spores (serve as a mean
of seed) of the mushrooms are so small and could not be seen with necked eye; therefore, the
mushroom grower cannot handle them. Technical laboratory person could inoculate sterile cereal grains
with the spores or pure mycelial culture of the mushroom and incubate that until a viable product is
developed. The grains become "spawn" and can be sown like seed. The entire operation (preparation of
pure culture and spawn to spawning) begins in a laboratory under sterile/ aseptic conditions. The best
spawn can be prepared on sorghum grain but other cereal grains as well as all agricultural and
industrial wastes can also be used (Jiskani, 1999 and 2001).
SUBSTRATE/GROWING MEDIUM
Different agricultural and or industrial straw wastes can be used for cultivation of mushrooms. Mostly,
the wheat, paddy, barley, oat and gram straw, banana, sugarcane and maize leaves, empty millet
heads and corn cobs, cotton waste, thin sticks and boll locules, sugarcane baggage, banana
pseudostems, saw dust, logs, straw papers, manure etc. can be used as substrate (medium) for
cultivation. The Pakistan is an agricultural country; therefore a huge quantity of the crop wastes is easily
available at low cost, which could be converted in to edible mushrooms, by using separately or in
combination.
CULTIVATION OF OYSTER MUSHROOM
The oyster mushroom (Pleurotus spp.) is amongst most important commercially grown mushrooms,
now a day in competition with button mushroom, Agaricus bisporus (Rao, 1991). This mushroom
resembles the shape of shellfish, therefore mostly known as oyster mushroom in English, Sipi Khumbhi
in Sindhi and Sadafnuma Khumbhi in Urdu; also called as wood mushroom, dhingri, henda, kharari,
shooto, meat of the forest etc, It is consumed as a fresh as well as dried.
Most of the Pleurotus spp. are easy to cultivate, need less expenses and care than all other artificially
cultivated mushrooms. Best spawn can be prepared on sorghum (jowar) and other cereal grains. Mostly
the wheat, paddy, barley, oat and gram straw, banana, sugarcane and maize leaves, empty millet
heads and corn cobs, cotton waste, small and thin sticks and boll locules, sugarcane baggage, banana
pseudostems, saw dust, logs, waste news papers, manure etc. are used separately or in combination
as substrate (medium) for cultivation.
The paddy straw, leaves of different crops and empty corn cobs needs chopping in to small pieces of
about 3-5 cm. Threshed wheat straw, cotton waste, saw dust, cotton boll locules and empty millet heads
or so, may directly be used. All substrates needs soaking in water for 24 hours. After soaking, boil the
same in water for about half an hour, so that substrate become moist and insect pests and other
microbes present in the substrate may be killed. After this, take out the straw from water and spread on
the inclined cemented floor, for cooling as well as removing of excess water from the substrate. When
the temperature drops down to about normal and moisture content becomes about 80%, the spawn be
mixed at 10-20% of the substrate dry weight (which will be 100-200 g /kg of dry substrate). The
spawned substrate may be filled in polythene bags and be placed in spawn running room under
controlled temperature, humidity and light. This mushroom requires 80 to 95% humidity, 15 to 30OC
temperature and white florescent light for growth and development. When pinheads (initial growth of
fruiting bodies) of the mushrooms appear, open the mouth of the bags or cut at place, to facilitate the
growth of fruiting bodies. Sort out the contaminated bags and destroy them away from the growing
space, burning of such bags is safe for remaining crop.
CULTIVATION OF STRAW MUSHROOM
The straw mushrooms belong to genus Volvariella, grow best on paddy straw, therefore are called straw
or paddy straw mushrooms. Perhaps it was first time identified as edible, greatly consumed by Chinese
and its cultivation was started in China, therefore is also known as Chinese mushroom, tributary
mushroom or nanhua mushroom. This mushroom stood third popular mushroom, can be consumed as
fresh as well as dried. Different agricultural and industrial straw waste, recommended for the cultivation
of oyster mushroom, can be used for spawn preparation and cultivation, but remember that the paddy
straw proved the best.
The straw mushrooms are mostly cultivated on beds, prepared by two ways. The beds from chopped,
soaked and boiled straw are prepared of about squire meter size, by placing the moist straw in such a
way that first layer be of about 4 inches. In this case, place the spawn 3-4 inches inside the margin of
layer at 4-5 inch distance from each other. Sprinkle small quantity (1/2 teaspoon) of gram floor, over the
spawn. The second and third layer should be prepared and spawned in the same way. The last layer
should be covered with a thin layer and polythene sheet.
In case of cultivation on beds of un-chopped paddy straw, banana leaves etc; the bundles should be
prepared of the size of available straw or leaves. If the bundles are prepared from banana leaves than
the soaking may be done for 4 hours otherwise for 24 hours. The soaked bundles may be arranged on
inclined cement, till the discharge of excess water, before preparation of beds. The bundles are placed
length wise, close to each other, on cemented floor, in a cross fashion, with the opposite but ends on
one side. Each bed may not be more than five layers. All layers spawned and finally be covered as that
of discussed above. In case of cultivation in bags, the same procedure is adopted as described for
cultivation of oyster mushroom; only temperature, water and light requirements need change. When the
pinheads or small buttons of the mushroom appear, the polythene bags be chalked with blade and
sheets should be removed, to facilitate the pinheads for further growth. The straw mushroom requires
80 to 95% humidity, 30 to 35OC temperature and at least two times watering.
CULTIVATION OF BUTTON MUSHROOM
The white mushrooms, resembling with the shape of button are mostly known as button mushroom, but
as these are naturally grown in meadow, therefore are called meadow mushrooms, also known as
European mushroom, town or street mushroom in Europe. These are largely grown and greatly
consumed throughout the world with almost 80 percent share among growing mushrooms (Raven and
Johnson, 1992).
The button mushroom is difficult to cultivate, need many more expenses and long time than other
artificially cultivated mushrooms. Rice husks or wheat grains found to be the best for spawn preparation,
but needs different types of composts with different compositions for cultivation. The process of
compost making is termed as composting. The biochemical activity of a number of microorganisms for
making the substrate selective for growth of mushroom is called compost. The term composting is also
defined as indefinite microbial degradation of organic wastes. The wastes includes vegetable and
animal material, forest litter, remains of stubbles and roots in the soil, sludge, animal manure etc.
However, this mushroom can be grown successfully in cellars, garages and in any abandoned room.
The cultivation in mushroom growing houses by mean of tray system proved to be best. Casing is
another exercise, which is also compulsory during cultivation process. Casing means the covering of
compost with a thin layer of soil or soil like composted material after the spawn has spread in the
compost (till the completion of spawn running). 4-6 air changes or introducing 10 cubic foot fresh air
(ventilation) per squire foot bed area per hour is also necessary for good crop, but this is the very risky
due to opening entries of growth rooms and helping insect pests and pathogen to attack on crop.
Meanwhile, 80 to 95% humidity, 15 to 25OC temperature and time to time watering is also its basic
requirement for normal growth and development.
CULTIVATION OF DESERT MUSHROOM
Most of the illiterate people are of opinion that desert mushroom is gifted from almighty Allah; rain is a
seed of it. Actually, the dark brown to black powdery mass, developed in mature mushrooms, is a huge
quantity of spores, which are not seeds, but serve as a mean of seed. Only Arora (1986), claimed that “I
have personally worked with this mushroom and have had no problem” (?!).
The desert mushroom can also be cultivated artificially, as easily as that of other cultivated mushrooms
with a little difference. It does not need tissue culture or artificially prepared spawn, but only matured
mushroom spores can directly be used for sowing purpose. The results show that there is no need of
agricultural or industrial waste, nor a process of soaking, boiling or sterilizing of such material is
required. On the other hand, it can be simply cultivated on flat bed of soil. Only the need is that select
sandy to sandy loam soil in the surrounding of thick grove of trees and or gardens, or ordinary shed be
prepared, because direct sun rays are dangerous for this mushroom too. However, small 4x5 feet sized
beds may be prepared with about 9 to 12 inches layer of soil and than one soaking dose of irrigation
water may be applied. After a day, the mushroom powder (spores of matured mushroom), not old than
one year, may be broadcasted on the prepared bed.
The spores may be mixed with the help of log stick, spade or so, on 2 to 3 inches upper surface of the
bed. It must be kept in mind that the beds should be under shade (of trees or artificially prepared
thatches etc.). The water must be sprinkled/ sprayed just after mixing of the spores and twice a day on
the following days, so that the beds remain moist. Normally the crop may appear within 30 days.
Initially, the root like threads (or well-developed hypha) develop from the spores, in orders to search for
food, which are actually microscopic, but some times are visible. These threads transmit into
mushroom, which initially appears very small and milky in color, vary in shape and size but become
normal in shape and size, within one or two-three days, depending upon the environmental conditions.
HARVESTING, YIELD AND MARKETING OF MUSHROOMS
Most of the mushrooms are harvested through picking by hand. The harvesting of oyster mushroom
could be done with the help of sharp knife or blade, at the base of the stipe. If there are many pinheads
around the mushrooms, cut that mushroom very carefully, so that the near by pins do not be disturbed.
Any mature mushroom (harvested or diseased), their stalks and refuse or solid portions left in the bed
should be removed and destroyed, to minimize risk of diseases and pests.
The mushrooms yield the crop in cycle and subsequent flushes can be harvested till the conversion of
waste in to mushroom or up to contamination or till attack of insect pests or diseases. Approximately,
the mushrooms yield equal to 100% of substrate dry weight.
Only some types of wild edible mushrooms e.g. black morels, desert mushroom and button mushroom
are being collected, gifted, marketed and eaten by the rural population. These, as well as other
artificially cultivated mushrooms could be marketed in local and foreign markets. The marketing or
import and export value of mushrooms could be realized from the reports of Export Promotion Bureau.
REFERENCES
• Arora, D. 1986. Mushrooms demystified. 2nd Ed., Berkeley: Ten Speed Press: 725-26.
http://amazon.com/exec/obidos/ASIN/0898151694/002-5088736-8940217. In: The pages maintained for
the Arizona Mushroom Club by Scott Bates. This page was last modified on December 10, 1998.
• Cochran, K. W. 1978. Medical effects. In: ‘The biology and cultivation of Edible Mushrooms’ by Chang,
S. T. and Hayes, W. A. Academic press Ed.
• Jiskani, M. M. 1999. A brief outline “The fungi” Cultivation of mushrooms. Izhar Pub. Tandojam. p.94.
• Jiskani, M. M. 2001. Growing mushrooms (step ahead to boost up the economy of Pakistan). Pak. J.
Economic & Management, July-Sept., 2001 p. 15-17.
• Jiskani, M. M. 2003. Uses of Mushrooms. International J. Sci. Technol. Development, Islamabad.
22(2): 57-58 and Sarang Student Magazine, SAU Tandojam, 1999-2001, Vol. XIII.
• Jiskani, M. M. 2004. Different to all others: Cultivation of Desert Mushroom, Podaxis pistillaris (L.)
Morse. http://www.apnahyderabad.com/articles/Cultivation-of-Desert-Mushroom.asp
• Khan, S. M. and A. Khatoon. 1982. Dishes of mushrooms (Book in Urdu). Department of Plant
Pathology, University of Agriculture, Faisalabad.
• Khan, S. M. 1986. Mushrooms, in ‘Plant disease’ by A. Hafiz. PARC, Islamabad. 552pp.
• Rambelli, A. and U.G. Menini, 1985. Manual on mushroom cultivation. FAO Plant Production and
Protection paper. 43 pp. 65.
• Rao, K. M. 1991. Text Book of Horticulture. Macmillan India Ltd. 2/10, Ansari Road, Daryaganj, New
Dehli, 11 002
The wild mushroom must not be eaten unless it is identified by experts because some mushrooms are
edible while others are poisonous.
