Sunday, 16 February 2014

Can the peroxide method be used to grow mushrooms commercially?

Golden Trumpet mushrooms grown by the peroxide method at White Rock Creek Mushrooms in Hillsboro, Texas. Photo courtesy of Joe Durham.

Yes. Volume II of the peroxide manual presents two peroxide methods for preparing bulk mushroom substrate in any quantity at room temperature. These methods are well suited to commercial cultivation. Both volumes of the manual present peroxide methods for maintaining tissue cultures, storing strains, and preparing mushroom spawn, all crucial aspects of commercial cultivation as well.

Wednesday, 5 February 2014

Carbon Dioxide Enrichment Methods for small and medium type MUSHROOM FARM (A MUST FOR GOOD OUTPUT IN MUSHROOM)

Carbon Dioxide Enrichment Methods for small and medium type MUSHROOM FARM (A MUST FOR GOOD OUTPUT IN MUSHROOM)


Carbon dioxide is an odorless gas and a minor constituent of the air we breathe. It comprises only .03 % (300 parts per million, or PPM) of the atmosphere but is vitally important to all life on this planet!

Plants are made up of about 80-90 % carbon and water with other elements like nitrogen, calcium, magnesium, potassium, phosphorous and ...trace elements making up only a small percentage. Almost all of the carbon in plants comes from this minor 300 PPM of carbon dioxide in the air.

Plants take in CO through pores, called stomata, in their leaves during daylight hours. They give off oxygen at the same time, the results of a process called photosynthesis. This oxygen that they give off is used by humans and all animal and marine life on this planet. Without it, animal and human life would not be possible.

Oxygen comprises almost 20 % of the earth's atmosphere. Most of it was generated by plant life. The process of photosynthesis combines CO2 and water to form sugars and free oxygen. Simple sugars like C6H12O6 provide plants with energy and are formed into the more complex plant parts such as carbohydrates, amino acids, protein, cellulose, leaves, roots, branches and flowers.

People and animals breathe in oxygen generated by plants and breathe out the CO2 that the plants needóa truly symbiotic relationship. In ancient times, millions of years ago, when there was only plant life on the earth and no animal life, the atmosphere was quite different. There was much more volcanic activity, one of nature's sources of CO2, and the air contained three to four times as much of it than now. Plants thrived. Giant tree ferns reigned supreme and much of our coal, gas and oil deposits were created by them during that long-ago time.

Plants would benefit from more CO2 in the air today, and actually are benefitting as we burn more fuels, one by-product being carbon dioxide. CO2 in the air has increased from 270 PPM to over 300 PPM, more than an 11% increase, in just the last 40 years! This has also worried many scientists because of what is called the greenhouse effect.. The more CO2 there is in the atmosphere, the higher the planet's temperature will go. Too much warming of the planet can melt ice caps, flood coastal cities, spread deserts and famine and drastically change the climate. This effect is somewhat self-regulating however. The oceans absorb a great deal of CO2 giving algae and plankton, 90% of the plant matter on earth, more CO2 to grow on and giving the rest of the plant matter on land more also. This decreases the amount of CO2 in the atmosphere, thereby regulating it. Scientists are just now learning to understand the self-regulating systems that stabilize most factors in our environment.


Biologists and plant physiologists have long recognized the benefits of higher CO2 content in the air for plant growth. Horticulturists and greenhouse growers have used CO generators to enhance growth rates on plants for many years with good results.

With the advent of home greenhouses and indoor growing under artificial lights and the developments in hydroponics in recent years, the need for CO2 generation has drastically increased. Plants growing in a sealed greenhouse or indoor grow room will often deplete the available CO2 and stop growing. The following graph will show what depletion and enrichment does to plant growth:

Below 200 PPM, plants do not have enough CO2 to carry on the photosynthesis process and essentially stop growing. Because 300 PPM is the atmospheric CO content, this amount is chosen as the 100% growth point. You can see from the chart that increased CO can double or more the growth rate on most normal plants. Above 2,000 PPM, CO2 starts to become toxic to plants and above 4,000 PPM it becomes toxic to people.

With the advent of ideal growing conditions conditions provided by metal high-intensity discharge (H.I.D.) lighting systems, hydroponics, environmental controls such as temp., humidity, etc. and complete, balanced plant nutrients such as Ecogrow, the limiting factor on plant growth rate, quality, size and time to maturity becomes the amount of carbon dioxide available to the plants.

There are five common methods of generating extra amounts of CO2:

1. Burning hydrocarbon fuels

2. Compressed, bottled CO2

3. Dry ice

4. Fermentation

5. Decomposition of organic matter

We will discuss these five methods briefly in turn. In order to make an effective comparison of CO2 generation, benefits and drawbacks, a std. 8' X 8' X 8' or 512 cu. ft. growing area will be used.


This has been the most common method of CO2 enrichment for many years. A number of commercial growers and greenhouses use it in their larger structures. The most common fuels are propane, butane, alcohol and natural gas. Any of these fuels that burn with a blue, white or colorless flame will produce carbon dioxide, which is beneficial. If a red, orange or yellow flame is present, carbon monoxide is being generated due to incomplete combustion. Carbon monoxide is deadly to both plants and people in any but the smallest quantities. Fuels containing sulfur or sulfur compounds should not be used, as they produce by-products which are harmful.

Most commercial CO2 generators that burn these fuels are too large for small greenhouse or indoor grow room applications. Some small ones are avai fable or a Coleman lantern, bunsen burner or small gas stove can be used. All of these CO2 generators produce heat as a by-product of CO2 generation, which is rarely needed in a controlled environment grow room but may prove beneficial in winter growing and cool area greenhouses.

The rate of CO2 production is controlled by the rate at which fuel is being burned. In a gas burning CO2 generator using propane, butane or natural gas, one pound of fuel produces approximately 3 pounds of carbon dioxide gas and about 1.5 pounds of water vapor. Approximately 22,000 BTUs of heat is also added. These figures can vary if other fuels are used.

To relate this to our standard example in an 8' X 8' X 8' growing area, if you used ethyl or methyl alcohol in a gas lamp or burner at the rate of 1.3 oz. per day, we would enhance the atmospheric concentration of CO2 to 1300 PPM if the room was completely sealed.

An enrichment standard of 1300 PPM was chosen as it is assumed that 1500 PPM is ideal, and that the plants will deplete the available CO2 supply by 100 PPM per hour. Remember, the normal atmosphere contains 300 PPM of CO2. A 100% air exchange (leakage) every two hours is assumed to be the average air exchange rate in most grow rooms and tight greenhouses. If many cracks and leaks are present, this exchange rate will increase significantly, but added CO2 (above 300 PPM) will also be lost. If a vent fan is in use, disregard CO enrichment, as it will be blown out as fast as it is generated.

A circulation fan is beneficial, as it moves the air about in the greenhouse or grow room. If the air is still, it can cause a "depletion layer effect". This effect causes the CO2 right next to the plant leaf to be quickly depleted. If fresh air carrying additional CO is not brought to this surface, photosynthesis and growth will diminish and eventually cease.

There are a number of factors involved in keeping the CO2 content at the desired concentration level. 1. If the greenhouse or grow room is not tightly sealed up, add up to 50% to the CO2 generator production volume. 2. If temperature is increased fiom 70 F to 90 F, add 20% to the volume generated, and vice-versa. 3. If the grow area contains large or tightly spaced plants, add 20% to 30% to the CO2 volume generated.

If more light is used, more CO2 can be utilized and should be produced proportionately up to the practical limit of 5,000 footcandles per square yard and 1500 PPM CO2 atm. content. When more CO is generated, more water and plant nutrients should be used, again to a practical limit of 2X normal. lf your plants are going to grow faster because of CO2 enrichment, they will need more nutrient and water.

The last factor to consider in maintaining a set CO2 level is the size of your growing area. This is simply done for gas burning and following methods by setting up a mathematical ratio. In our "standard" room (8' X 8' X 8'), we have 512 cubic feet. If your growing area measures 10' X 10' X 20', you have 2,000 cubic feet of volume to contend with. If you want to use the ethyl alcohol/gas-lamp enrichment method, set up the ratio using l.3 oz. by weight of alcohol per day gives:

1.3 oz./day = 512 cu. ft.
------------------ -------------------

X oz./day = 2,000 cu. ft.

Then cross multiply: 512 X = 1.3 X 2,000. Dividing both sides by 512 gives you X = (1.3 X 2000)/512, solve for X. X = 5 oz.
You need 5 oz. of ethyl alcohol per day in a 10' X 10' X 20' grow area to generate the same amount (1300 PPM) of CO2 as in a 512 cu. ft. room.

To generate 1500 PPM above the available CO2 (200 PPM) in the same size area, set up the ratio:

1300 PPM = 5 ounces

-------------- ------------

1500 PPM = X

X = (5 X 1500)/1300 = 5.77 ounces.

NOTE: One pound of CO is equivalent to approximately 8.7 cu. ft. of gas at standard temperature and pressure.

If different hydrocarbon fuels are used, the heat content, in terms of B.T.U. should be taken into account. If the BTU per hour rate is half that of ethyl alcohol, twice as much must be burned to generate the same approximate amount of CO2 desired. The amount of CO2 generated depends on the carbon content of the fuel being used. The BTU per hour heat content can be obtained from literature or suppliers.


This is the second most popular method of CO2 enrichment and provides fairly accurate, controlled results. Compressed CO2 comes in metal containers under high pressure. Small cylinders contain 20 lbs. of compressed CO and large tanks hold 50 lbs. Pressure ranges from 1600 pounds per square inch to 2200 PSI.

To enrich available CO with compressed gas, the following equipment is needed:

1. Tank of compressed CO2

2. Pressure regulator

3. Flow meter

4. Solenoid valve, (plastic or metal)

5. Short-interval 24 hr. timer capable of having an "on time" variable from one to 20 minutes.

6. Connecting tubing, fittings and adapters


This method allows for the injection of a controlled amount of CO2 into the growing area at a given interval of time. The pressure regulator reduces the compressed gas pressure from 2200 lbs./square inch to a more controllable amount (100 to 200 PSI) which the flow meter can handle. The flow meter will deliver so many cubic feet per minute of CO2 to the plants for the duration of time that the solenoid valve is opened. The timer controls the time of day and length of time that the solenoid valve is open.

To operate this CO enrichment system in our standard 8' X 8' X 8' grow room area, we want to add enough CO to increase the near depleted level of 200 PPM to 1500 PPM. We must then add 1300 PPM of CO2 to a volume of 512 cu. ft. We would like to do this in intervals of time relative to the natural air exchange rate (leakage rate) to keep the CO level near the 1500 PPM range.

Let's select an injection time interval (CO2 enrichment time) of every two hours. First, we must determine how many cubic feet of CO2 must be added to 512 cu. ft. of volume to increase our 200 PPM to 1500 PPM. To do this, multiply the room volume of 512 cu. ft. by .0013 (1300 PPM) to obtain 0.66 cu. ft. of CO2 that is needed. Set the regulator at 100 PSI and the flow meter at 20 CFH (Cubic Feet per Hour) or 0.33 cubic feet per minute. If we set our timer to stay on for two minutes every two hours, we will get the 0.66 cubic feet of additional CO we need to bring the CO level to the 1500 PPM optimum level needed.

Each pound of CO compressed gas contains approximately 8.7 cubic feet of CO gas at atmospheric pressure. Compressed CO2 costs around 50 cents/lb. at most supply houses. At that rate of 0.66 cu. ft. every two hours for 18 hours per day, this method will cost around 30 cents per day to operate. The timer should be set to deliver CO2 during the "on time" (daylight time) for which the lights are set. This is the only time the plants can use CO2; they do not use it when it's dark.

The compressed gas method of CO enrichment has the advantages of fairly precise control, readily available equipment ($150.00 to $300.00 average cost for an installation) and it does not add extra heat to the growing area. It also works well for small growing spaces and after initial equipment costs, is not expensive to operate.


This method works well for small areas, especially if some cooling effect is desired. Dry ice, solid carbon dioxide, is very coldóabout 109 degrees F below zeroóso we suggest you handle it with gloves. Dry ice is available through freezer and meat packing outlets and is relatively inexpensive. In our std. 8' X 8' X 8' room, you would need about 0.8 lbs. of dry ice per day to raise the atmospheric CO2 content to 1300 parts per million. If the growing area is quite warm, 0.8 lbs. can melt much faster than 18 hours. Two methods can be used to regulate this. One is to cut just small pieces, about .1 lb., and add a new piece every two hours to the growing area. The second method is to put the required amount in an insulated styrofoam box with a few small holes cut in it. This will slow the rate of melting considerably but must be "tuned in" to get it just right so 0.8 lbs. melts in the 18 hours of light "on" time. Extra dry ice must be kept in a freezer to prevent loss due to evaporation.

Since CO2 is heavier than air, one good method of distributing it to the plants is to attach the container or dry ice to the light reflectors which are normally placed over the plants. The CO2 will then flow down through or over the lights and evenly bathe the plants. If a circulation fan is used, the dry ice or its container should be placed directly in front or behind it for even distribution. Common to all CO2 enrichment methods, try to seal up the room or greenhouse as best you can, especially around the bottoms of doors and walls.

The dry-ice method will cost around 60 cents per day for our standard sized, 512 cu. ft. grow room. A possible benefit of using dry ice is the cooling effect it produces.


Sugar is converted into ethyl alcohol and CO2 when it ferments due to the action of yeast. In this method, the following ingredients and equipment are needed:

1. Suitably sized container, plastic or glass

2. Sugar, common or invert

3. Yeast, brewers or bourgelais wine yeast

4. Yeast nutrient

5. Sealant, cellophane, tape or lid

6. 1/4 plastic tubing

7. 1/4 shutoff valve

8. Balloon

9. Starter jar or bottle

A pound of sugar will ferment into approximately half a pound of ethyl alcohol (C2H5OH) and half a pound of CO2. One pound of CO2 makes 8.7 cubic feet of CO2 gas at normal atmospheric conditions. In our standard 8 X 8' X 8' grow room, you will need to generate 512 cu. ft. X .0013 (1300 PPM CO2) = 0.66 cubic feet of CO2 every four hours. It takes time for the yeast to ferment sugar, so the size of container you should use in determined by dividing the cubic feet of growing area (512 Cu. ft.) by 32 = 16 gallons.

A convenient container to use here would be a plastic kitchen garbage can. These are inexpensive and easily obtainable.

To determine how much sugar we need for six weeks of operation or until fermentation ceases, the following calculations are necessary: From the above paragraph, we need 0.66 cu. ft. of CO2 every four hours. If one pound of CO2 makes 8.7 cu. ft. of CO2, we will need 0.08 lbs. of sugar, but because every one pound of sugar only makes 1/2 lb. of CO2, we must double the amount of sugar needed, i.e. 0.08 X 2 = 0.16 lbs. of sugar every four hours. Since there are six four-hour periods in a 24 hour day, the amount of sugar we need is 0.16 x 6 or 0.96 lbs. of sugar per day.

If we round this off to one pound of sugar per day, we will need 42 lbs. of sugar in six weeks. We must consider that only 80 to 90% of the sugar will be completely converted in this length of time, therefore, we should actually use about 48 lbs. of sugar in six weeks.

The sugar solution to start with is 2 1/2 to 3 lbs. per gallon. You can use hot water to start with, as sugar dissolves faster in it than in cold water. You must let it cool to 80-90 degrees F before adding yeast to it or the yeast will be killed. Start with the fermenting container only half-full as you will be adding an extra gallon per week for 6 weeks. Begin with eight gallons per week and 24 lbs. of sugar.

To start the solution fermenting, you will want to make a "starter batch" of sugar water, yeast and yeast nutrient. To do this, use a coke or beer bottle (approx. one pint), dissolve 1/4 lb. of sugar in 10 oz. of warm water (approx. 3/4 full), add a pinch of yeast and two pinches of yeast nutrient to this sugar mixture. Place a balloon on the bottle and set in warm location, 80 to 90 degrees F, for one to two days or until the balloon expands and small bubbles are visible in the solution.

After the starter solution has begun fermenting vigorously, it is added to the main fermentation tank at the same temperature already mentioned. After a day or so, to see that the system is working properly and that CO2 is being generated, close the valve to the supply tube and, if the unit is sealed properly, the balloon should expand in a short period of time. To regulate the amount of CO2 being delivered to the plants, open the valve until the balloon is only half the size of full expansion.

The CO2 supply tube with in-line valve should have a 2" loop in it half full of water to serve as an air-lock. This loop can be held in place with tape on the side of the fermentation tank. The open end of this tube can either be positioned in front of a circulating fan or run through "T" fittings to make additional tubes, the ends of which can be positioned above your plants. Remember, CO2 is heavier than air and it will flow downwards.

Once per week, undo a corner of the Saran Wrap and add an extra gallon of sugar solution and yeast nutrient, then reseal the top with tape. Use three lbs. of sugar and one teaspoon of nutrient per gallon.

After the last gallon is added, after six weeks of operation, let fermentation continue until the balloon goes down and no more bubbles are visible in the "U" tube. When this point has been reached, taste the solution. If is it sweet, fermentation is not complete and a new starter batch should be made and added to the tank. More yeast nutrient should also be used. If the solution is dry (not sweet) like wine, fermentation has stopped and the alcohol content has killed the yeast. At this point, it's time to clean your tank and start a new batch.

The fermentation process is quite good for generating CO2 and relatively inexpensive. Regular or invert (corn) sugar is inexpensive and available. You may have to purchase invert sugar at a wine supply store. This method of generating CO2 will cost approximately 50 to 60 cents per day.

To save money on extra yeast, you can either take out approximately a gallon of fermenting liquid and save for the next batch, or start a second system identical to the first and alternate themóclean and replenish one, then three weeks later, clean and replenish the second.


When organic matter decomposes due to bacterial action, carbon dioxide is generated. Plants grow lush and vigorously on a tropical jungle floor as a result of this natural decay of dead plant and animal matter. This can increase the available CO2 content from the normal 300 PPM amount to over 1,000 parts per million. This can also be done indoors, for little cost, but is odorous and unsanitary. For these and other reasons, it is not highly recommended. The sterile conditions of a well-set-up hydroponic grow room or greenhouse could be disrupted and adverse bacteria, bugs and disease induced with detrimental effects on your plants.

In conclusion, all these methods will work if done properly and CO2 enrichment is a very beneficial addition to your greenhouse or grow room systems. Some are more practical than others, some less expensive and some require more time and attention. All chemical reactions are temperature dependent and photosynthesis is no exception. With CO2 enrichment, a higher temperature, up to 100 degrees F, can be used, more light may be needed as it is required for the photosynthetic reaction to take place. More water and nutrients will also be required, and a machete may be necessary to control the added, sometimes startling extra growth rates possible on most plants by using CO2 enrichment!

Some Unusual & Interesting Facts About Mushrooms

Some Unusual & Interesting Facts About Mushrooms

Date: 12/15/2009 20:09 Posted by Paul Stamets Posted in:
1. Mushrooms are fungi. Fungi are as uniquely different from plants as plants are from animals. In fact, fungi and animals are now in the same super-kingdom, Opisthokonta.
2. Fungi recycle plants after they die and transform them into rich soil. If not for mushrooms and fungi, the Earth would be buried in several feet of debris and life on the planet would soon disappear.
3. The oldest mushroom found in amber is from 90 million years ago—a Cordyceps. Scientists recently discovered a fossil first uncovered in 1859 and named Prototaxites, dating back more than 420 million years, a time when the tallest plants were around 2 feet tall. Prototaxites was 3 feet tall laying down, but if standing was nearly 30 feet high. In either case it would be the tallest organism on land...and it was a giant fungus!
4. Some of the oldest living mushroom colonies are fairy rings growing around the famous Stonehenge ruins in England. The rings are so large that they can best be seen from airplanes.
5. You can make beautiful colors by boiling wild mushrooms and dipping cloth in the resulting broth. The book The Rainbow Beneath My Feet tell you how to make dyes with mushrooms (get your parents to help you).
6. Many mushrooms grow towards light, following the sun just like plant. Unlike with plants, scientists do not yet know how mushrooms use sunlight; only that they do.
7. The spores of mushrooms are made of chitin, the hardest naturally-made substance on Earth. Some scientists suspect that mushroom spores are capable of space travel; a few even believe that some fungi found on Earth originally came from outer space! (Others believe that people who think this must be from outer space themselves.)
8. Under the right conditions, some mushrooms' spores can sit dormant for decades or even a century, and still grow!
9. Mushrooms are useful not only as food and medicine; some are also being used in bioremediation, to absorb and digest dangerous substances like oil, pesticides and industrial waste, in places where they threaten the environment.
The world of fungi holds many secrets yet to be discovered. Perhaps you will help to unveil the many mysteries of mushrooms!



Required Ingredients :
1) Paddy Straw : Straw of local paddy is usually good for paddy straw mushroom cultivation. Specially straw from paddy variety with white primodia, narrow, stiff and un-threshed(by bullock or tractor) is required. Paddy straw when trodden by bullocks or tractor, loose stiffness and easily rots when it comes in contact with water, gets compressed which is not good for mushroom mycelia growth. As such straw obtained through harvesting by beating the straw bundles with hand are always good for mushroom cultivation. Only the top and panicle portion is removed. Paddy straw should be harvested leaving only 4” to 6” from the ground level. This is because on fungal species is found at the base portion which caused rotting and contamination of the straw subsequently. Paddy straw from variety C.R.1014, 1242, 141, T90, is good for preparing mushroom beds.A mushroom bed of 2 feet length, 2 ft wide and 2 ft height is prepared from 10 to 20 bundles of straw as per the thickness of the straw bundles. First hold on the top of straw bundle and loosen the binding of the straw bundle by doing so the leaves come out. If leaves will remain, it will hold more water for long time and cause rotting of the straw soon.
2) Mushroom Spawn: For one bed of mushroom 350 to 400 gm of mushroom spawn (seed) required. The culture should be free from infection.
3) Nutrition : For cultivation of paddy straw mushroom, powder of bengalgram, lentil, horsegram, red gram, blackgram or green gram and wheat bran and paddy husk is used. Powder obtained from bengalgram with its seed coat gives more yield form powder of bengalgram with seed coat.

Material required to prepare one bed of Mushroom :
Straw bundle :- 15-20 bundles of straw OR 15 kg (as per thickness of bundle)
Mushroom Spawn(Seed) :- One bottle Or 350 gm
Nutrition :- 250 gm of Bengal gram or red gram
Bed Size :- 2 ft x 2 ft OR 2.5 ft x 2.5 ft
Space :- 3ft x 3ft OR 4ft x 4ft ( 10 sq ft to 16 sq. ft)
Cultivation Method :
1) Remove leaves of the straw bundle and cut to 2ft size with a straw cutter. The required number of straw bundles are soaked in a tank of clean water for 12 to 16 hours. Water from ditches, ponds etc which are dirty should not be used. At the time of soaking use 100 ml of formalin and 8 grams of bavistin per 100 liters of water. Where electric heaters are available hot water should be used for treating the straw bundles.
2) Remove the straw bundles from water and keep in standing positions for 5 to 6 hours so as to drain out the excess water from the outside and inside the straw bundles and only 75 % moisture will remain in the straw bundles.
3) Spawn of 3 to 4 weeks should be used. Break the bottle and remove the glasses. Use cotton to remove small glass piece if stick to the spawn. Divide the spawn to 4 equal parts and make small pieces of spawn having size of thumb finger.
4) Use 250 gms of Dal powder grinded from whole grain of bengalgram. Else use paddy husk or rice bran to reduce the cost of cultivation. It should also be divided to 4 equal parts.
5) After arranging straw, spawn and nutrition, prepare the beds. First put a layer of straw of 6-9 inches height. See that the bases of straw are towards outer side and top portion are inside. Let the direction of the first layer be east-west or north-south. Take one part of the spawn out of the 4 parts and put the spawn pieces on the bed leaving 3 inches from outer side and at 3-4 inches distance. Sprinkle the dal powder of Bengalgram or redgram over the spawn blocks and nearby area.
6) Over the first layer, put again 6 to 9 inches height of straw. Arrange the straw on the opposite direction of the first layer (East-west of North-south). Take of another part of spawn and put the spawn piece at a distance of 3 to 4 inches as in the first layer. Also sprinkle the dal powder over it as done previously.
7) Put the third layer of 6- 9 inches of straw in parallel direction to the 1st layer and put rest 2 parts of spawn all over the third layer and sprinkle 2 parts of Dal powder too.
8) Cover the third layer with the final 4th layer of straw of 2 inches width, parallel to the 2nd layer. Now press the layer at the top so that the mycelium can grow well. Cut the spilled straw all around the bed with the help of a seizure.
9) After the bed is ready, cover it with white polythene or stitched sheet of cement/fertilizer bags. Remove the polythene sheet each day and spray water on portion of bed where straw is dried.
10) After 9 to 10 days when mycelium growth is observed, the polythene cover is removed exposing the bed to open air. After one day of removal of sheet, water is sprayed over the bed 2-3 times a day to maintain the moisture level of the bed.
11) Harvesting : First flush of mushroom comes out after 15 days of sowing. The mushroom should be harvested at bud stage whose demand is more in the market and also tasty on cooking.
After 14-15 days first phase of harvesting is done giving 90 % of the yield. Then after 9-10 days in the second phase of harvest rest 10 % yield is obtained.

14 COOL FACT ABOUT MUSHROOMS.........................................

Do you love mushrooms? You're not alone. People have been enjoying mushrooms since the Cave Man days.

Do you love mushrooms? You're not alone. People have been enjoying mushrooms since the Cave Man days. Did you know that the "Iceman" discovered in the Italian Alps in 1991 (and thought to have died 5 000 years ago) was carrying dried mushrooms with him?

From baby buttons to big portabella and oyster mushrooms, these fungi are b...
rimming with healthy nutrients. Here are 14 cool facts you should know:
• A 100g serving of mushrooms contains more dietary fibre (2.5g) than 100g of celery (1.8g) or a slice of whole-wheat bread (2.0g).
• Mushrooms contain more protein than most vegetables.
• Mushrooms are low in kilojoules: 100g of raw mushrooms contains just 100 kilojoules.
• Ancient Egyptians believed that mushrooms grew by magic, because of the way they could appear overnight.
• Mushrooms are one of the few natural sources of vitamin D, which is essential for healthy bones and teeth.
• Mushrooms are a great source of B-vitamins: it contains Thiamin (which controls the release of energy from carbohydrate, needed for the normal functioning of the brain and nervous system); Ribofloxin (which helps to maintain healthy red blood cells and promotes good vision and healthy skin); Niacin (which helps to control the release of energy from protein, fat and carbohydrate in order to keep the body’s digestive and nervous systems in good shape); Pantothenic Acid (which plays a number of essential metabolic roles in the human body, including providing assistance with the production of hormones); Biotin (essential in the metabolism of proteins and carbohydrates); and Folate (which is essential for the formation of red and white blood cells in bone marrow, and the healthy growth and development). Folate (also known as Folic Acid) is particularly important for pregnant women.
• Although vitamins are also found in many vegetables, they are lost when cooked in boiling water: as mushrooms are rarely prepared with boiling water, they retain their valuable vitamin content when cooked.
• Mushrooms contain virtually no salt.
• Mushrooms contain more potassium than most other fruit and vegetables: one medium brown mushroom contains more potassium than banana.
• Mushrooms are one of the richest, natural sources of selenium, an essential mineral which strengthens the immune system and may help reduce the risk of cancer and other chronic illnesses.
• Mushrooms are a good source of zinc, another essential mineral which helps boost your immune system, as well as your libido.
• The stem of a mushroom is a good source of flavour and nutrients so there is no need to remove it. On the occasions that you do need to remove the stem, chop it and add to stuffings, casseroles, soups and sauces.
• Mushrooms are best stored unwashed in brown paper bags in the refrigerator, preferably on the lowest shelf. Alternatively use a cloth bag or clean tea towel to wrap them.
• Be careful of wild mushrooms as many of them are poisonous and could be life-threatening. Rather buy your mushrooms from a reputable grower or grocer than hunting them yourself.

Wednesday, 16 October 2013


It's a happy moment for us to let you know the details about
provided our society in rural & urban INDIA, with HEALTH & WEALTH BY
many of you know that China is the largest producer, exporter and
consumer of Mushroom in the whole world, the average comsumption of
per person in China per year is about 3kg and thats of INDIA is merely
just above 20gm, on average per year, so there is a huge market for
Mushroom in India.
people are not aware of the power of mushroom, Mushroom is a cash crops.
and when we talk about Oyster Mushroom, its a miracle mushroom....

The characteristic fan-shaped cap of an oyster mushroom comes in
shades of white, gray, blue, pink and yellow, adding visual interest
to accompany its delicate flavor. In soups, sauteed or stir-fried,
you’ll gain fiber, vitamin D, niacin and iron from a serving of these
earthy delicacies.


One cup of sliced oyster mushrooms has 28 calories and less than 1
gram of fat, yet delivers 2 grams of fiber and 3 grams of protein. Per
serving, men gain 5 percent of their recommended daily intake of both
fiber and protein, while women get 6 percent of their daily protein
and 8 percent of dietary fiber. The same portion also provides 8
percent of the daily value of potassium, vitamin B-6 and folate.


Proteins that contain iron are responsible for moving oxygen through
blood and into tissues. Iron-dependent enzymes initiate biochemical
processes that produce energy and help the liver remove toxins from
the bloodstream. In the immune system, iron is essential for the
growth of T lymphocytes, which are special cells that destroy viruses
and tumor cells. Men should consume 8 milligrams of iron daily, while
women need 18 milligrams. One cup of oyster mushrooms provides 12
percent of the daily intake for men and 6 percent for women.


Almost 200 enzymes depend on niacin to perform their jobs activating
biochemical reactions. In this role, niacin helps metabolize
carbohydrates, fats and proteins. Processes that repair damaged DNA,
the carrier of genetic information, also depend on niacin. It
contributes to heart health by lowering bad cholesterol and raising
good cholesterol, according to the Linus Pauling Institute. Men need
slightly more niacin than women, so they get 25 percent of their
recommended daily intake, while women gain 29 percent.

Vitamin D

Mushrooms are one of the few plant sources of vitamin D. They contain
a substance -- ergosterol -- that turns into vitamin D as it’s exposed
to ultraviolet light. Your body can't absorb calcium without vitamin
D. It also regulates genes that influence cell growth and enzymes in
the immune system. Vitamin D helps protect your heart by lowering
blood pressure, according to research published in the April 2012
issue of the "Journal of Pharmacology and Pharmacotherapeutics." The
amount of vitamin D varies depending on the length of exposure to
ultraviolet light. Oyster mushrooms may have as much as 103
international units in 100 grams, which is a little less than 1 cup.
But the USDA Nutrient Data Laboratory reports 25 international units
in 1 cup, which is 4 percent of the recommended daily intake.


Oyster mushrooms and other types of fungi are the only sources of
ergothioneine, which functions as an antioxidant and lowers systemic
inflammation. Oyster mushrooms are one of the best mushroom sources,
according to the University of Pennsylvania. Research published in the
November 2010 issue of the "Journal of Medicinal Food" concluded that
ergothioneine may prevent the buildup of plaque in the arteries that
leads to cardiovascular disease.

and those who want to start the "MICROFUNGI OYSTER MUSHROOM SWAM
ROJGAR YOJANA" will dont have to think about selling it because our
company get into legal agreement with our members.

total cost of the yojana is Rs.22300/- only. + 400sq.ft. in-built area
+ water + straw.

in this you will get -

1) 40kg spawn (seeds) of oyster mushroom.

2) 411 pcs. cultivation bags

3) all types of medcine, pesticide, fungicide, germicide,

4) 27 types of equpiments

5) book

6) training at your place

7) buy-back court paper agreement.

8) 1 year free consultancy

9) transport of the package

10) lodging + boarding + transportation of the trainer is included (no
extra cost)

* the package output is 500+kg fresh in 65-70 day (4flush)

buy back rate is - Fresh @ Rs.60/- per kg., & Dry @ Rs425/- per kg.

for more information you can call us on 09681505071 / 07890838528 -
10am to 8pm (sunday closed)

Note - this package is for ALL OVER INDIA

you can also visit us on facebook -