Master key technology on Oyster mushroom cultivation and grow more Oyster mushrooms in spring

In spring, fully utilizing natural climate condition and enhancing the management in fruiting period can not only increase output by a large margin, but also can reduce the occurrence rate of all diseases and pest and increase total benefit.

A. Artificial temperature-increasing: when greenhouse temperature is under 8 degrees, Oyster mushrooms will have slow growth trend, when the temperature is under 4 degrees, the growth will be inhibited. In order to guarantee the normal growth of Oyster mushroom, it is best to keep greenhouse temperature between 10 and 20 degrees, people could adopt hand firing or other measures to increase temperature. During this period, Carbon dioxide and other harmful substances should be discharged in time.

B. Reasonable humidity-increasing: in fruiting period of spring, the suitable growth temperature is between 10 and 25 degrees, people could increase relative air humidity to about 85%, reduce direct sunlight and prevent too high temperature and too humidity in fruiting environment. People should also spray water for 1 to 3 times in accordance with the change of temperature to guarantee the humidity in greenhouse, but excessive water-spraying should be avoided and it is proper to keep relative air humidity of greenhouse under 95%.

C. Increase ventilation: ventilation is contradictory with heat preservation. In low temperature, Oyster mushrooms can’t grow, but poor ventilation will cause sick and abnormal mushrooms. So, people should coordinate heat preservation with ventilation to guarantee normal growth of Oyster mushroom. In general situation, people should increase ventilation in high temperature and reduce ventilation in low temperature.

D. Moderately use production promoter: there are various production promoters in the market, their mixing methods are manifold. People should use them in accordance with specified dosage.

E. Supplement moisture of mushroom bags in time: in fruiting period, direct exposure on both sides of compost will cause constant losing. It will affect normal fruiting when loosing half of moisture in compost. Normally, after fruiting two flushes, surface will become hydropenic and dry, which can cause cracks and become hard to get fruited. On that occasion, farmers should supplement moisture in time. At present, common methods on moisturizing are Soaking Supplement Method and Pressure Supplement Method. Soaking Supplement Method is to pour prepared nutrient solution to pool or special vessel to retain water, use iron bar to punch on surface of mushroom bag. Soaking should be remained for 4 to 8 hours generally and make water-soaked weight reach 90% of original weight. Pressure Supplement Method is to use specialized moisturizing needle of Oyster mushroom that is linked to agroatomizer, one side of this kind of needle presents needle-shape of infection, other side is linked with water let, people insert moisturizing needle in compost and press the pressure rod of atomizer, so nutrition of atomizer will be injected to mushroom sacks of Oyster mushroom by certain pressure, which plays the role of supplementing moisture and nutrition. In general, each bag needs 3 holes, people can also equip water pump to increase water pressure, utilize multiport water replenisher to speed up the efficiency of moisturizing.

F. Timely picking: when finding white nap, people could pick Oyster mushrooms ahead of time , too late picking will cause aging, lower resistibility, lower crush capacity, lower putrescibility and quality reduction in mushroom context.

Why mushrooms appear yellow ?

1. Pathogenic bacterias are Mycogone perniciosa Magn, Verticillium fungicola and heteromorphic Cladobotrun varium, which possess strong viability, have low temperature resistance and pleased to high humidity. They can grow in about 10 degrees and are common bacterias from late autumn to early spring. 

2. Occurrence reason: improper management in low temperature season is the main reason, in low temperature season, humidity in greenhouse may be excessive, and water-spraying is excessive. Free water is adhered to mushroom bodies, after water absorption, it cannot evaporate, which results in the reduction of metabolism, all bacterias got chances to step in, make mass propagation, (and)cause various disease of sporocarps. The second reason is the continuous chilling weather causes too low temperature in greenhouse, sporocarps are in poor living environment for a long time. The third reason is that for some mushroom varieties, when fruiting period is in 3 or 4 flush, mushroom sacks are in malnutrition, after budding, sporocarps cannot get sufficient nutrient supplement, which results in the phenomenon of yellow and death.

3. Common prevention and control method: 

A. People should frequently spray various insecticides once a week.

B. When the temperature of greenhouse is too low, people should avoid excessive water spraying and guarantee a suitable humidity that can meet the need of normal growth.

C. Try to increase the temperature of mushroom greenhouse, take Oyster mushroom as an example, it is best to keep temperature of greenhouse above 15 degrees at daytime.

D. People should fully understand temperature types, normal growing temperatures of various mushroom varieties and conduct correct management.

E. People should always spray various promoters in mushroom bodies.

F. When finding diseases , people could spray bactericides to control integratedly.

Seven attentions on disease and pest control of Button mushroom

1. Do a great job in sanitation: normal health service management system should be given to staffs on strain-making and operation, people should constantly clean pollutant, add drugs to sterilize. Mushroom house, tools and all equipment in cultivation room should be sterilized and washed. Some points on shoe sole and cloth should not be ignored.

2. Choose ways on sterilization: people can give priority to high-pressure steam sterilization, atmospheric intermittent sterilization, pasteurization and ultraviolet lamp sterilization in physical sterilization, give priority to alkaline, phenols drugs in chemical sterilization. People should avoid heavy metal salt sanitizers.

3. Good disposal on raw material: damp, mould, pests should be avoided in compost of Button mushroom, people should place plastic film or felt at the bottom to guard against damp, cover the top to prevent rain or sundries. Chicken manure, cow dung, rice bran and wheat bran are easy to breed mildew and should be kept airtightly. Compost should be went through high temperature disinfection. People should insist on doing well in secondary fermentation. Materials for earthing up should be sterilized by Formalin or steam.

4. Adjust water volume and PH Value: water volume should be proper, PH Value should be suitable. People should check and adjust all times, keep good ventilation and keep relative air humidity under 95%.

5. Keep substrate properly: people should protect bottles and sterilized substrate properly to prevent secondary pollution, cover gauze or thin film. Dust pollution should be prevented as well.

6. Strictly perform operation procedures: inoculation work has high technology and should be patiently and carefully treated. People should wash cleanly and fumigate thoroughly on all tools and vessels, ethyl alcohol also can be utilized in this kind of work.

7. Adopt artificial physical methods method to prevent disease and pests. For example, black light lamp can be used to trap and kill mosquitoes and flies, when finding rotten part, people should remove timely and sterilize with lime water. People should also improve circumstances, adjust temperature (to prevent Diehliomycesmicropours), humidity (to prevent Neurospora) and PH Value (to prevent Mucor).

Why little knots always happen in caps of Oyster mushroom？

In the cultivation process of Oyster mushroom, some little knots always happen in caps of Oyster mushroom, this kind of phenomenon may happen in every winter, which may be because:

1. Low temperature, high humidity and poor ventilation. In low temperature, poor ventilation, high humidity in greenhouse and small amount of evaporation will cause a layer of water film on the surface of mushroom caps.

2. Temperature shock, excessive temperature differentials, high temperature at daytime, temperature shock at night and uneven growth of cell on mushroom caps.

Prevention method: 

A. People could increase temperature and keep warm. In low temperature season, people should adopt heating measures to balance the growing of sporocarp when the temperature of greenhouse is relatively low at night. At the same time, people should also pay attention to the measure of heat preservation to reduce the heat loss of mushroom greenhouse and try to avoid the stimulation of sporocarp, which may be caused by low temperature.

B. Reduce the amount of water-spraying, pay attention to the ventilation after spraying water. In low temperature season, it is improper to spray water repeatedly and it is proper to spray water for one time per day. People should also give ventilation after spraying water and avoid excessive water in mushroom caps.

Cooling method and precautions of mushroom greenhouse in summer

Although various regions situations are different green house cooling has six ways: sun-shade cooling, wet curtain and fan cooling, micro-fog cooling, natural ventilation cooling, spray cooling from roof and equipment cooling such as air-conditioner.

1. Sun-shade cooling

At present in practical production most adopted method is sun-shade cooling, which could block redundant sunlight and protect the crop from burning by strong light, and create suitable growth conditions for the crop. Sun-shade methods are various, some cover with sunshade net to cool, some splash mud or spill ink on shed film to cool. 

We need pay attention to that different sunshade methods have different sunshade effects, most commonly used is sunshade net. Its main function is obstructing strong light and cooling shed temperature, in the market there are two kinds of black and silver gray. Shading coefficient of Black sunshade net is high and could cool quickly, it is suitable to be used for short-term cover on field parcel which need fine management. Shading coefficient of silver gray net is low, it is suitable to be use for positive vegetables and long-term cover. They can be distinguished by color or by texture.

2. Wet curtain and fan cooling

The cooling method that utilizes temperature cooling theory of water evaporation and is matched with using related equipment to conduct ventilation is called wet curtain and fan. Wet curtain and fan use temperature cooling theory of water evaporation to realize the goal of cooling. Although wet curtain and fan have low cost than air-conditioner, it need equipped with corresponding equipment. When cooling open fan, the fan will extract compulsorily the air in greenhouse and form negative pressure; at the same time water pump will pour water on wet curtain. When outdoor air is inhaled in by negative pressure, it will pass through the gap of wet curtain, during pass the air will exchange with the steam on wet medium surface, the air sensible heat will be changed into latent heat of vaporization, then water is evaporated and realize cooling, cold air flows through greenhouse, after absorbing indoor heat the air is exhausted with the fan, therefore achieve cooling. 

3. Micro-fog cooling

Micro-fog cooling is to spray water with fog droplets state of micron-grade or 10 micron-grades into greenhouse, make it evaporate quickly, and utilize high latent heat of water evaporation, greatly absorb air heat, and then discharge moister air out of greenhouse and achieve cooling. Although it seems there are no unreasonable, this way will increase humidity in greenhouse, so when encountering “sauna weather” in north and air humidity is high itself, this way should not be adopted. 

4. Natural ventilation cooling

Generally ventilation has three aims: first is to discharge and decrease heat so as to cool; second is to exclude water; third is to adjust air ingredients in greenhouse, discharge harmful air and improve CO2 content. In summer indoor cooling is its main aim. Natural ventilation usually sets up windows on the roof or wall of greenhouse, ventilate with hot-pressing or wind pressure, and adjust window-open degree to regulate ventilation quantity.

5. Spray cooling from roof

Spray cooling from roof is adopted by many farmers, but it should be subject to water source condition. We need pay attention to that if spray system is designed reasonably directly affect water saving effect, in general spray system mainly includes: water source, pressing(controlling) equipment, pipelines and shower nozzle.

6. Equipment cooling such as air-conditioner

If you ask which way of greenhouse cooling is the simplest? I believe many friends will choose air-conditioner. Indeed from effect of dehumidification and cooling, using air-conditioner is the best. But this way the cost is high, at present using air conditioning system as greenhouse temperature control system is very few.

In hot summer the temperature of greenhouse sometimes will reach over 40℃, if not conducting cooling treatment it will cause disadvantageous influence on crops. Above methods are only for reference, some cooling methods need prepare in advance such as spray system and water net. In addition i would like to remind farmer friends that with temperature increase you should well manage greenhouse and prevent drought and pest and disease damage.

Technology on cultivating Oyster mushroom by soybean curb residue

Soybean curb residue has abundant nutrition. According to determination, soybean curb residue with water content of 50% contains 11.3% of protein, 6.1% of fat, 7.4% of cellulose, 22.3% of saccharic and 2.9% of ash content. Because of soybean curb residue contains more protein, carbohydrate, it can shorten cultivation time and increase output of sporocarp. Adding it to other compost can economically reduce the utilize of rice bran and wheat bran.

Technology on cultivating Oyster mushroom by soybean curb residue is easy and should be conducted in low-temperature season. When the water content of soybean curb residue is about 85%, it has to be desiccated to below 60% or completely dried when cultivating. Then adjust the water content to 60%. The formula is 27 to 37 kg of cottonseed hull, straw or rice hull, 3 kg of lime powder, 50 kg of water and 100g of carbendazim, then adjust water content to 60%. People can adopt plastic bag cultivation method, conduct spawn-running and fruiting in accordance with common method.

Some tricks to increase the production of mushroom When cultivating mushroom, people can adopt some special methods to increase production.

1. Utilize medicine: when preparing basic material of mushroom, people can add moderate Sulfate, Phosphate, Vitamin B1 and spray 0.1 to 0.3mg per litre of Triacontanol on the surface in later period of spawn running to promote the growth of fruiting and sporocarp. In general, this method can increase the production of 15%.

2. Burrow and fill sand: when sowing, people can use conical stick with the diameter of 1.5 cm and the length of 30 cm to burrow in accordance with the standard of 30cm and quincunx. After 2 days, people should fill yellow sand and 0.3% to 0.5% of lime water. This method can improve the permeability of mushroom bed, improve water retention capacity. What’s more, it can also get fruited 3 to 4 days in advance.

3. Pressure stimulation: use old newspaper, hessian cloth and fine soil to cover on the surface of compost. This method can increase the production of 15%.

4. Plunger contact: use sterile stick (diameter is 1 cm and the length is 3 cm) to insert compost ( the depth is 2cm and the density is 15*15 cm). This method can increase the production of 20%.

5. Mycelium stimulation and increase buds: after growing full spawn, people can use clean bamboo broom to slightly sweep the surface to remove old spawn. When growing new spawn, people should spray water timely and cover plastic film to moisturize and keep warm. New buds will appear after about 7 days. This method can promote the time of fruiting and increase the production of 10%.

ये तो कमाल हो गए। जरूर पढ़िए - मशरूम का उत्पादन कर वे किसानों के रोल माडल बन गए है

डोरीगंज, सारण

अगर मन में हौसला हो तो कुछ भी असंभव नहीं है। विजय किशोर चौरसिया इसके प्रत्यक्ष उदाहरण हैं। विपरीत मौसम में देसी तकनीक के सहारे मशरूम का उत्पादन कर वे किसानों के रोल माडल बन गए है। सारण के सदर प्रखंड अंतर्गत भैरोपुर निजामत गांव निवासी यह किसान 40 डिग्री सेल्सियस से ऊपर तापमान में प्रतिदिन चार से पांच किग्रा मशरूम का उत्पादन कर रहा है। विजय की इस सफलता पर कृषि वैज्ञानिक भी हैरान है।

आर्थिक विपन्नता के दौर में छह माह पूर्व 45 वर्षीय विजय ने मशरूम उत्पादन करने का फैसला लिया। बगैर प्रशिक्षण के उच्च तापमान में मशरूम का उत्पादन पत्थर पर दूब उगाने के जैसा ही है। उन्होंने मशरूम बेड के छप्पर पर पुआल डाल रखा है। दीवारों पर घास-फूस के ताट सजाए है। जिन पर दिन में तीन बार पानी स्प्रे कर शेड में 14 से 22 डिग्री सेल्सियस तापमान बनाए रखकर मशरूम का उत्पादन कर रहे है। विजय ने पहले प्रशिक्षण लेने की सोची थी, लेकिन उन्हे जिले में मशरूम की खेती का तरीका बताने का कोई विशेषज्ञ नहीं मिला।

काफी कोशिश के बाद वैशाली फ्रेश फ्रूट वेजिटेबल इंडस्ट्री हाजीपुर के निदेशक एसके वर्मा ने उन्हें मशरूम की खेती की तकनीक बताई। पत्नी मंजू देवी इस काम में उनका संबल बनीं और पुत्र ओशो तथा पुत्री रूबी ने हाथ बटाया। उन्होंने स्वयं एक-एक ईट जोड़कर पहले शेड तैयार किया। मशरूम लैब दिल्ली से 23 सौ रुपये का बीज मंगाया और खेती शुरू की। बीज डालने के तीन माह बाद मशरूम आ जाने चाहिए थे, लेकिन चार माह गुजर गए और बेड में एक दाना तक नहीं निकला। गांव वाले उन्हें पागल कहने लगे और परिवार के लोग भी निराश हो गए, लेकिन उन्होंने आशा का दामन नहीं छोड़ा और मशरूम निकलने की प्रतीक्षा करते रहे।

इसी बीच वे दिल्ली से आए एक विशेषज्ञ से पटना में मिले। जिन्होंने उन्हे पुन: स्ट्रेलाइज करने की सलाह दी। घर आकर उन्होंने ऐसा किया भी और विशेषज्ञ के बताए अनुसार एक सप्ताह तक इंतजार किया, लेकिन बेड में मशरूम नहीं दिखा। इसी बीच एक दिन चुकन्दर की सिंचाई के क्रम में उन्होंने शेड से लेकर बेड तक को पानी से तर कर डाला। दूसरे दिन ही बेड में मशरूम के दाने आ गए। यह देखकर उनका हौसला बढ़ा और उन्होंने फिर पानी डाला। पानी डालने के बाद मशरूम पूरी तरह उग आये। जिससे चार दिन में ही आठ किग्रा मशरूम की उपज हुई। फिर वे सपरिवार इस खेती में लग गए, लेकिन अप्रैल माह के शुरू होते ही बढ़े तापमान ने फसल पर विपरीत प्रभाव डालना शुरू कर दिया। जिस पर उन्होंने हाजीपुर में विशेषज्ञ वर्मा से संपर्क किया।

विशेषज्ञ वर्मा ने उन्हें बताया कि 14 से 22 डिग्री तापमान में ही बटन मशरूम की खेती सम्भव है। इस तापमान को बनाने के लिए उन्होंने एसी व कूलर लगाने की सलाह दी, लेकिन उनकी आर्थिक हालात ने इसकी इजाजत नहीं दी। बावजूद इसके उन्होंने मशरूम उत्पादन की जिद नहीं छोड़ी। धीरे-धीरे सफलता ने उनके कदम चूमे। आज स्थानीय किसान ही नहीं वरन कोल्ड स्टोरेज के मालिक भी उनसे संपर्क साध रहे है।

Microfungi Oyster Mushroom Entrepreneurship Package

Microfungi Oyster Mushroom Entrepreneurship Package
www.facebook.com/microfungi-themushroomexpert
This is a package provided by Microfungi - The Mushroom Expert to Individual (male or female) who have a zeal and will to do Big in Mushroom Business.

In this package we provide A to Z of Oyster Mushroom Business, that is from Growing Room Designing to Growing (Pre & Post Harvesting) to Packaging to Marketing with Buy Back Guarantee Agreement, at your Door Step (On Site Training for 5 days) with 1 year Consultancy and LOAN ASSISTANCE (IF REQUIRED) AFTER 2 MONTHS.

In this Package we provide all items and services. with 400kgs output set. ( in 2 months time, 4 flushes). The individual has to provide, Grow & Spawning Place, Substrate (Straw), a 200 lts. PVC Drum, a Assitance (LABOUR), Bamboos, Coconut Rope and the Package Cost Amount.

In this package we provide 3 (Three) Technique for Substrate (Straw) Pasteurization, 3 technique of Spawning, Supplement Mixing, 12 Months Caring Technique, Packing. Labeling, Marketing Etc. For More Details Please Feel Free to Call at - 09681505071, Timing - 10.00AM to 6 PM< (Sunday and Holiday Close)_

(This album is of Mr. Abhijeet Saxena of ‪#‎Shujalpur‬ ‪#‎MadhyaPardesh‬who took our Package) Training Date - 19th. JUNE 2016 TO 23rd. JUNE 2016.

MR. Abhijeet Saxena was working with a Pharma MNC< in Banglore, He Resign from his well settle job, to do something BIG
in the Mushroom Business.

Microfungi - The Mushroom Expert salute his zeal, will and vision for Mushroom Business, and wishes him ALL THE BEST>>>>>

(Note : This Package is only for INDIA)

Mushroom Training, Mushroom Farm Consultancy, Spawn (mushroom seeds), Mushroom Products, Mushroom Medcines, Spores, Cultural, Research, Developments & Marketing in Mushroom industries in INDIA

We at M/S.MICROFUNGI - THE MUSHROOM EXPERT, introduce our self as one of the existing business entrepreneurs in Mushroom industry since 2005 in INDIA, specialized in Training, Consultancy, Spawn (mushroom seeds), Mushroom Products, Mushroom Medcines, Spores, Cultural, Research, Developments & Marketing in Mushroom industry, We are regularly organizing Mushroom Cultivation Training Programs & Package in different parts of Indian cities for the beginners & also provides seeds (Spawn) and Mushroom buy back facility to our members. Our Head & Administrative Office is situated in KOLKATA (West Bengal)), & Registered Office is in ASANSOL (West Bengal) with complete Training Infrastructure, Equipment’s & machinery in our own lab with a facilities backed by Scientific & Research System,. M/S. Microfungi – The Mushrooms Expert is headed by Mr. Sidhartha Gupta (Mushroom Technologist & Consultant).
We have developed 2 types of Packages for our’s Oyster Mushroom Lovers, are stated below :-

1) “Microfungi Oyster Mushroom Swam Rojgar Yojana” – specially for mushroom cultivators, growers, farmer etc..
Investment packages Rs. 15111/- . (Condition Applied)

2) “Microfungi Oyster Mushroom Rojgar Yojana” – specially for Mushroom Entrepreneurs –

Investment packages of Rs.42333/-. (Condition Applied)

We feel proud to launch Indian & Foreign culture Medicinal mushrooms, which are Naturally 100% Organic cultivated & Pure Vegetarian royal food, i.e., “Oyster Mushrooms(Plearotous), “Milky Mushrooms (Calocybe Indica)”, “Reishi Mushrooms (Ganoderma Lucidum)”, “Shiitake Mushrooms (Lentinula Edodes)”, “Button Mushroom (Agaricus bisporus)”, & “Paddy Straw Mushroom (Volvariella volvacea)”,etc.

Ours hard core dedication effort in research & development and finally brought to you the -

"Life Science of the Next Millennium" & Herb of spiritual Potency & Medicinal wonders – “MUSHROOM”

Today we are proud to say that ours is the foremost company in India having succeeded in spreading Mushroom Technology and make it available to our Indian society on a commercial basis. Beginners should first attend our exciting 3 day practical training, and can also take the benefit of consultancy later on for the progress in Mushroom industry.

Microfungi – The Mushroom Expert aim is to organise the MUSHROOM market of INDIA By Creating EMPLOYMENT TO THE RURAL & URBAN UNEMPLOYED PEOPLE of age 18 – 55 (Men & Women), To strength the economy of INDIA by WEALTH, HEALTH & FOOD SECURITY Creation through Mushrooms cultivation & Mushrooms consumptions by the mass People of India, Exports, Marketing, Research & Awareness.

In INDIA, the mushroom cultivation, in true sense, was started during the year 1961 with the launch of a scheme of ICAR at Solan in Himachal Pradesh. At present, the global production of Mushroom, which mostly represents the production of only 7-8 mushroom species, exceeds 10 million tons that valued above 25 billon dollars. In India on the other hand, the total annual production of all kinds of mushroom is at best 1 lakh metric ton.

Total mushroom production in the world has increase by more than 30 – folds from about 350,000 metric tons in 1965 to about 10,160,800 metric tons in 1997. The bulk of this increase has occurred during the last 15 years.
A considerable shift has been occurred in the composite of genera that constitute the mushroom supply. During the 1979 production year, the button mushroom, (Agaricus bisporus), accounted for over 70 per cent of the world’s supply. By 1997, only 32 per cent of world production was of the button mushroom, (Agaricus bisporus). The biggest producer of edible mushrooms in the world is China, India is no were in the mushrooms map of the world.

China average consumption is 2.7kgs and that’s of India is below 25grams per annum. Despite of having suitable climate and huge amount of raw materials easily available. India uses only 6% of the total mushrooms growing raw materials available easily.

There is a huge market and growing demand for mushroom in INDIA. The ratio between supply and demand is unbalance, and lack of information & awareness for mushroom to the general public in INDIA.

Business with a Heart ----------------------------------------------------
Microfungi – The Mushroom Expert has a unique business model that is aimed at creating job prospects for thousands along with entrepreneur opportunities for many more. We have carved a niche for ourselves in the market as a company that 'help in buildings Life, health & happiness through mushroom' by giving people from all walks of life a chance, without discriminating caste, creed, religion or gender. We have successful franchisees, and hoping to expand across India in the next 3 years, and more than 80 per cent of ours franchisees are run by first-time businessman, who are often under-graduates and from under-privileged backgrounds.

On ours SOCIAL FRONT as our CSR, We have created a trust “ MICROFUNGI MUSHROOMS RESEARCH & DEVELOPMENT WELFARE TRUST, to tie-up will grass root level and local Ngos, to help the rural and poor people to provided self –employment & health to them, through mushroom cultivation programmes, training, providing seed, 100% buy back guarantee, information and awareness regarding health benefits of mushroom eating as food and nutritive.

Microfungi – The Mushroom Expert has one vision to be on the top in terms of providing right quality, quantity, purity, and potency of its product and establishing itself into a household brand name. We also intend to grow as a potential export house and generating valuable foreign exchange. We would diversify into value addition of the processed food products as well.
Mushrooms & it’s by products has huge demand worldwide, we are still making our best efforts to keep our local supplies regular and continuous as our first motto and priority is for our own Indian Society. We are sure that you will appreciate our products, services for the effort we put in to give you more benefits towards your health & wealth naturally.

It’s now you to take care of your health & wealth and enjoy your life peacefully & happily.

Regards

Sidhartha Gupta

Mobile & Whatsaap - 09681505071

Email - microfungi.themushroomexpert@gmail.com

Global Malnutrition Report

Few challenges facing the global community today match the scale of malnutrition, a condition that directly affects one in three people. Malnutrition manifests itself in many different ways: as poor child growth and development; as individuals who are skin and bone or prone to infection; as those who are carrying too much weight or whose blood contains too much sugar, salt, fat, or cholesterol; or those who are deficient in important vitamins or minerals. Malnutrition and diet are by far the biggest risk factors for the global burden of disease: every country is facing a serious public health challenge from malnutrition.

The economic consequences represent losses of 11 percent of gross domestic product (GDP) every year in Africa and Asia, whereas preventing malnutrition delivers $16 in returns on investment for every $1 spent. The world’s countries have agreed on targets for nutrition, but despite some progress in recent years the world is off track to reach those targets. This third stocktaking of the state of the world’s nutrition points to ways to reverse this trend and end all forms of malnutrition by 2030.

Over the past decade, momentum around nutrition has been steadily building, with governments and stakeholders around the world acknowledging nutrition as a key component of development. In 2015, the Sustainable Development Goals enshrined the objective of "ending all forms of malnutrition", challenging the world to think and act differently on malnutrition—to focus on all its faces and work to end it, for all people, by 2030.

The Global Nutrition Report is the only independent and comprehensive annual review of the state of the world’s nutrition. It is a multipartner initiative that holds a mirror up to our successes and failures at meeting intergovernmental nutrition targets. It documents progress on commitments made on the global stage, and it recommends actions to accelerate that progress. The Global Nutrition Report aims to be a beacon, providing examples of change and identifying opportunities for action. This year’s report focuses on the theme of making—and measuring— SMART commitments to nutrition and identifying what it will take to end malnutrition in all its forms by 2030.

‪‎Mushroom Marketing in INDIA‬ (Point to remember & highlight)

Mushrooms are fleshy, spore-bearing reproductive structures of fungi.

For a long time, wild edible mushrooms have played an important role as a human food.

Mushroom production is completely different from growing green plants.

Mushrooms do not contain chlorophyll and therefore
depend on other plant material (the “substrate”) for their food.

Mushroom, a protein-rich wonder food which does not have any publicity as it deserves.

It is this precious vegetable that would solve the problem of protein malnutrition in our country.

Coffee pulp, either as a sole substrate or supplemented with other organic materials, can be used as a substrate for growing the edible mushrooms Pleurotus, Lentinula, and Auricularia.

Four types of mushrooms viz., white button, oyster, paddy straw and milky mushrooms have been adopted by farmers/ entrepreneurs at marginal and commercial scale in different parts of the country at present.

Mushroom cultivation is a well-established and profitable biotechnological process carried out worldwide on a large or small scale.

From a production standpoint, the white button mushroom has the highest growth rate and potential for production.

The supply and demand gap in the world trade of mushrooms and the shrinkage of production in countries like Taiwan and South Korea due to high labor costs would result in better market prices for Indian mushroom producers.

Cultivated mushrooms are edible fungi that grow on decaying organic matter, known as a substrate.

Mushrooms have a high nutritional value and are high in protein.

They are also a good source of vitamins (B1, B2, B12 and C), essential amino acids, and carbohydrates but are low in fat
and fibre and contain no starch.

It is also known to have medicinal values and certain varieties of mushrooms can inhibit growth of cancerous tumor.

Many by-products from agricultural production and food processing can be used as growing media in mushroom production.

The market for mushrooms continues to grow due to interest in their nutritional and health benefits.

The market for mushrooms has been expanding in recent years.

The trend is away from the canned product toward fresh and dried mushroom sales.

Recently The Packer, a produce industry weekly, reported that, according to a recent marketing survey, of the families that
purchased mushrooms in the previous year, 86% purchased button mushrooms and 70% purchased specialty species.

U.S. fresh-market sales are the largest market for mushrooms; an estimated 85 percent of total annual sales in CY 2007/08 were of mushrooms for the fresh market.

Currently, oyster mushrooms are currently being produced in Uganda for the dried export market.

Shiitake mushrooms have been commercially grown in the United States for over 20 years and are now well accepted by American gourmet markets.

Mushroom cultivation is a good example for the use of forestal not-timber resources.

The majority of mushrooms are grown in the border counties of Ulster, the North West, the Midlands and the South East.

As mushrooms become increasingly popular, consumers are searching for more and more variation within them in terms of colour, texture and shape of cap/length of stalk. The recent increase in demand for brown, oyster and shiitake mushrooms reflects this trend.

Demand for mushrooms is at a peak during the winter/spring /autumn months as they are used extensively in the preparation of hot vegetable based dishes.

Small-scale mushroom production is now being carried out in many rural and suburban peasant communities throughout the country.

The mushroom production was sold directly by mushroom growers to retailers who marketed it directly to consumers.

Mushrooms have been valued throughout the world as both food and medicine for thousands of years.

Mushrooms are gradually becoming popular as they are rich in minerals and vitamins and very low on fat and sugar.

Mushrooms are very popular in most of the developed countries and they are becoming popular in many developing countries like India.

Key steps in mushroom production

The basic concept in cultivation is to start with some mushroom spores, which grow into mycelium and expand into a mass sufficient in volume and stored up energy to support the final phase of the mushroom reproductive cycle, which
is the formation of fruiting bodies or mushrooms.

The key generic steps in mushroom production – a cycle that
takes between one to three months from start to finish depending on species – are

1) Identifying and cleaning a dedicated room or building in which temperature, moisture and sanitary conditions can be controlled to grow mushrooms in;

2) Choosing a growing medium and storing the raw ingredients in a clean place under cover and protected
from rain;

3) Pasteurising or sterilizing the medium and bags in which, or tables on which, mushrooms will be grown (to exclude other fungi that would compete for the same space - once the selected fungi has colonized the substrate it can fight off the
competition);

4) Seeding the beds with spawn (spores from mature mushrooms grown on sterile media);

5) Maintaining optimal temperature, moisture, hygiene and other conditions for mycelium growth and fruiting, which is the most challenging step; adding water to the substrate to raise the moisture content since it helps ensure efficient
sterilization;

6) Harvesting and eating, or processing, packaging and selling the mushrooms;

7) Cleaning the facility and beginning again.

The ‪‎Potential‬ of the ‪Mushroom‬ ‪‎Industry‬ in ‪‎India‬

India is not a major producer of any of the mushroom varieties, but it does cultivate mushrooms and has great potential as an important producer in the future. From a production standpoint, the white button mushroom has the highest growth rate and potential for production.

However, the cultivation of oyster mushrooms has been more common since the end of the last century, when the infrastructure of oyster mushroom growing was much improved and therefore capital requirements went way down in comparison with the requirements for white button mushroom cultivation.

Though India’s present share in the world production and trade of oyster mushroom is meager, being only an estimated 2,000 tons, the potential for the future is rated as high for a variety of reasons.

India has a very large availability of various types of raw substrate material such as wheat straw, paddy straw, bagasse, chicken manure, gypsum, tea waste, de-oiled cakes and so forth in almost all the regions and these materials are relatively inexpensive when compared with international prices.

In 2001-2002, the production of wheat and paddy in India was estimated to be 73.53-90.75 million tons respectively. Although the residue straws are commonly used as fodder, almost 50% of the crop residues are still potentially available for the growing of mushrooms.

India has large number of agro-climatic regions that offer congenial climatic conditions for mushroom cultivation. India also has a good combination of both the technical and non-technical manpower needed to operate and manage the mushroom growing operations.

The supply and demand gap in the world trade of mushrooms and the shrinkage of production in countries like Taiwan and South Korea due to high labor costs would result in better market prices for Indian mushroom producers.

The costs of building materials and other inputs related to construction costs are much lower in India than in many other countries. This keeps the investment cost per unit weight of mushroom produced more advantageous in India India is also developing its infrastructure rapidly and therefore enjoys a
large and well-organized distribution network that facilitates the marketing of products in order to meet domestic consumer demands.

From a dietary standpoint mushrooms are a particularly favorable food in vegetarian-predominant India. With a domestic population of more than one billion, India itself is a large market for mushrooms.

The per capita consumption of mushrooms in India is currently only about 25g per year although there has been a steady increase in the consumption of exotic mushrooms including oyster mushrooms in addition to the use of regular button mushrooms. This increase can be seen as a highly encouraging sign coming from the potential mushroom consumers in India.

Cultivated mushrooms are available today in all common vegetable shops, grocery stores, department stores in both small and big towns in India.

One final reason for optimism concerning India’s potential as a major mushroom producer is its strategic geographical location with respect to exportation, making it convenient to export oyster mushrooms to the Middle East, Europe, the United States, Africa, and Southeast Asia.

For ‪‎Better‬ ‪‎Mushroom‬ ‪‎Industry‬ in ‪‎India‬

Most growers in India are self-employed and operating small-scale farms. They have different backgrounds with low or no knowledge of running small biological enterprises. Many short-sighted and non-committed growers are getting out of mushroom growing enterprises due to small setbacks they encounter before they accumulate enough experience in mushroom cultivation management.

This situation creates fluctuations in the total number of oyster mushrooms growing units and causes an inconsistent supply-demand curve in the marketplace. This in turn causes
the market price for oyster mushroom producing growers to fluctuate. As such, the market of oyster mushroom is highly localized with individual traders having great control on prices. The retail price of fresh oyster mushroom
varies in India from INR*50-200 per kg.

To make the oyster mushroom growing business more profitable, the following efforts should be made:

* The present growers must join hands to form co-operative societies in order to share the technical information on day to day growing and spawn production, and in order to control the price of mushrooms in the market place.

* The idea of co-operative formation among growers is already proposed among the grower communities but no leader has emerged to date.

* The costs of production should be maintained as low as possible by utilizing the local agricultural residue.

* Introduction of value-added products like oyster mushroom powder for soups, and oyster mushroom pizza should be made.

* Mature and committed entrepreneurs should be encouraged to become involved in the mushroom industry.

* The Indian government sectors must take the initiative in assisting in the marketing of fresh and processed oyster mushrooms for export by purchasing crops from the small scale mushroom farms. The revenue from this process can later be utilized in improving the rural infrastructure.

Mushroom Nutritional Value: Medical World's Oldest Known Cancer Fighting Ingredient

Mushrooms have been always valued as a folk medicine but in the last decade mushrooms have gained tremendous popularity due to its pharmaceutical potential. There are very few foods available in nature that can help in the treatment and management of different diseases and mushroom is one such magical food. It doesn’t just promote good health and overall wellbeing, but they also are very famous for their unique taste and subtle flavor. Recently mushrooms have emerged as a superfood due to the presence of antioxidants, anti-cancer, anti-diabetic, antimicrobial and anti-inflammatory properties in them.

Type 2 Diabetes Mellitus
Many researches have shown that mushrooms help to reduce plasma glucose levels, high cholesterol levels, as well as systolic and diastolic blood pressure. Since a very long time, medicinal mushrooms have been identified as a remarkable therapeutic agent. Medicinal mushrooms have various bioactive compounds which make them anti-diabetic agents. China, India, Japan, and Korea are some countries with a long history of use of mushrooms for the disease treatment. The polysaccharide (β-glucans) present in mushrooms helps to restore the functions of pancreatic tissue, thus causing an increase in the output of insulin. This further improves the sensitivity of insulin and helps to reduce the plasma glucose level. Therefore, mushroom can be made a part of the healthy diabetic diet as they contain fewer calories, little or no fat and cholesterol and they are loaded with lots of vitamins and minerals. In addition to this mushroom has no harmful toxicity effects on liver and kidney. Thus diabetics can consume mushroom safely without causing damage to their kidneys.

Altered Lipid Profile
Many studies have found that consumption of mushrooms lowers total cholesterol, triglyceride, and low-density lipoprotein levels (LDL, Bad cholesterol). Thus, the presence of bioactive compounds in mushrooms has a positive effect on the lipid profile. As cholesterol, triglyceride and LDL levels are lowered, the risk of cardiovascular diseases is also reduced. The studies also observed a rise in total cholesterol and triglyceride levels soon after mushroom consumption was stopped or withdrawn. Restarting mushroom consumption again showed a decrease in the cholesterol and triglyceride levels. It clearly shows the impact of mushroom consumption on lipid profile. Therefore, people with altered lipid profile should make mushroom an important part of their daily diet.

Immunity
Many people consume different types of dietary supplements to boost their immune system. But recently some studies have found that consumption of mushrooms or mushroom extracts in the form of dietary supplements can strengthen the immune system and keep infections at bay. Mushrooms have stimulatory action on immune responsiveness, that is, it improves the immunity and helps it to react quickly against any harmful foreign substance that may be dangerous for the body. In other words mushroom plays a vital role in providing protection to the body.

Cancer
Chemotherapy and radiotherapy have various side-effects such as weight loss, nausea, vomiting, diarrhea or loose motions and poor immunity. Research has found that mushrooms help to reduce these side-effects and help the cancer patients undergoing such treatment feel better. Some anti-cancer agents have also been identified in different types of mushrooms. A number of bioactive compounds present in mushrooms include ash, flavonoids, volatile oils, polysaccharides, protein, fat, alkaloids, phenolics, tocopherols, enzymes and organic acids. Lentinan, krestin, lectin, calcaelin and illudin S are some of the active compounds in mushrooms responsible for conferring anti-cancer properties. Further research has also shown that mushroom when coupled with anti-cancer drugs act as an effective tool in the treatment of cancer.

Nutritional value and antioxidants in fruiting bodies of (Pleurotus ostreatus) Oyster mushroom

The fresh and dried fruiting bodies of cultivated P. ostreatus
are accomplished by using different chemical analytical methods. The results are showing that the nutritional value is including: energy 236.624 & 56.05 kcal/100g; moisture content 86.33 & 5.155%; also the following constitutes by g/100g DW in fresh and dry samples: dry matters 13.667 & 94.844; total proteins 22.6 & 9.6; amino acids 3.43 & 0.68; total carbohydrates 35.1 & 2.83 and total lipids 0.91 & 0.77. Each of K, Mg, Zn, Na and Cu are determined by mg/100g DW. Antioxidant metabolites are detected and included ascorbic acid 2.395 & 0.6204 g/100g DW in fresh & dry samples, respectively; free phenols are 23.99 & 163.515 and bounded phenols are 2.85 &1.96 µg/100g in fresh & dry samples, respectively.

Comparison between the fresh and dry P. ostreatus samples appeared that the fresh sample has high nutritional value with highest values in all tested parameters. Also the dry samples had the higher contents of four minerals (1696.25 K, 90.25 Mg, 21 Zn, and 4.5 Cu mg/100g DW comparing to the fresh sample (1402.5 K, 74.25 Mg, 18.25 Zn, and Cu 4.0). On the other side, the levels of each of Fe were 179.75 & 78 and Na 417.7 & 204.25 mg/100g DW, respectively).

Since human civilization, fruiting bodies of mushrooms (Agaricus bisporus, Pleurotus spp. and Lentinula edodes) are appreciated for texture and flavour as well as widely accepted as food flavouring material in soups for centuries. Global production of the cultivated mushroom around the world are 6.2 million tonnes with approximate value at least 14 billion $US in 1997, with a more than 12% increase annually from 1997 to 1981. Paul Stamets is a mycologist who used the tree oyster mushroom names Pleurotus ostreatus (Jacq. ex Fr.). Pleurotus ostreatus takes the third mushroom kind in the mushroom production around the world. It also represents 70% from the total global mushrooms production.

Pleurotus ostreatus is very popular wild and cultivated edible mushroom around the world and having a high rank in the market because of low cost, production technology as well as high biological efficiency, nutritional, flavoring and medicinal values. It often has the scent of anise with delicious, texture and high productivity/unit area and has been recognized as an exceptional food source to alleviate malnutrition in developing countries.

It is used as a healthy as a nutritive manufacturing. Pleurotus has a high biological activity, low toxicity and is used in folk classical medicine, flavour of food industry, perfume, cosmetics and pharmaceutical industries, as defoaming
agents and to improve shelf life and safety of minimally processed fruits. The wild P. ostreatus favorite for
cocustomer due to its flavor and texture.

The highest nutritional value of P. ostreatus depend on the presence of high level of protein 25-50%, essential amino acids (arginine, alanine, glutamine, & glutamic acid), carbohydrates 17–47% (no starch, but found the glucans, mannitol, trehalose and it also contains small amounts of arabitol, which may cause gastrointestinal upset for some people [4]), many of vitamins as "thiamine (B1), riboflavin (B2), niacin (B3), folic acid (B9), C, D and K", fibers (7–38%) and ash (8–12%). It has a high contents of minerals such as Ca, P, Fe, K, Mn, Cu, Zn, Mg and Se.

Pleurotus ostreatus has higher content of iron and acts as a very good iron source for treatment the anemia, it is also very poor in lipid content and have high contents of lovastatin as anticholesterol agents and essentials unsaturated fatty acids including oleic, linoleic, α-linolenic and palmitic. On the other side P. ostreatus contains few digestible carbohydrates and very low (calories "each 100 g have 28 k/Cal", 2-5% fats and Na). Pleurotus contains high potassium to sodium ratio, which makes it is an ideal food for patients suffering from hypertension and heart diseases.

Pleurotus ostreatus has high nutritional value which reassigns their medicinal value and riches by numerous bioactive antioxidant metabolites. It was used as a traditional oriental medicine and has beneficial health effects without any negative side-effects. It used as a source of powerful new pharmaceutical products and has many bioactive metabolites, specially it possess antioxidant metabolites which used in prevention of many dangerous disease such as anticancer, immunomodulatory, hepatoprotective, antidiabites, antimicrobial, antiinflammatory, support human health agents, anticholesterol and anti-cardiovascular diseases.

Pleurotus ostreatus is efficient lignin cellulosic degraders and can grow on wide variety of agricultural wastes. It has the ability to produce many enzymes such as amylases, pectinases, xylanases, cellulases, chitinases, proteases, lipases, β-galactosidases, inulinase, phytase, protease and laccase with broad adaptability. It is also used in bioremediation industries. Pleurotus ostreatus is riches in fatty acid including, myristic, stearic, eleostearic, palmitic, olic, margaric, heptadsenoic, arachidic and icosenoic acids. Fatty acids are important sources of fuel for brain cells, heart and skeletal muscle because when metabolized its yield large quantities of ATP.

Pleurotus ostreatus could be very useful for vegetarians and helpful to overcome the deficiency in protein and amino acid. It contains the most essential amino acids.

This investigation has been designed to determine the nutritional value of P. ostreatus including energy, total
proteins, free amino acids, total carbohydrates, total lipids and mineral analysis. Some antioxidant contents especially ascorbic acid and phenolic compounds were also detected. A comparison between the fresh and dried P. ostreatus samples for selecting the highest nutritional value for being consumed as a healthy food and medicinal diet in international medicinal centers for prevention or treatment numerous human diseases which formed from the nutritional deficiency were also aimed.

‪‎मशरूम की पौष्टिकता एवं औषधीय गुण‬

मशरूम एक पौष्टिक, स्वास्थ्यवर्धक एवं औषधीय गुणों से युक्त रोगरोधक सुपाच्य खाध पदार्थ है। चीन के लोग इसे महौषधि एवं रसायन सदृश्य मानते हैं जो जीवन में अदभुत शकित का संचार करती है। रोम निवासी मशरूम को र्इश्वर का आहार मानते हैं । यह पोषक गुणों से भरपूर शाकाहारी जनसंख्या के लिये महत्वपूर्ण विकल्प है तथा पौष्टिकता की दृष्टि से शाकाहारी एवं मांसाहारी भोजन के बीच का स्थान रखता है। मशरूम का 21वीं सदी में उत्तम स्वास्थ्य के लिये भोजन में प्रमुख स्थान होगा। सब्जियों को उगाने से लेकर आकर्षक रंग-रूप तक लाने में रासायनिक खाद, कीटनाशी, फफूँदनाशी या जल्दी बढ़ाने वाले हार्मोन आदि का असन्तुलित मात्रा में प्रयोग किया जाता है जोकि मानव स्वस्थ्य के लिये हानिकारक होती हैं । इन सब्जियों के साथ रासायनिक तत्व हमारे शरीर में पहुँचकर धीरे-धीरे रोगरोधी तन्त्र को कमजोर बनाते हैं। अत: इस सन्दर्भ में मशरूम की उपयोगिता बढ़ती जा रही है।

पोषकीय महत्व : पोषक तत्वों की प्रचुरता के दृष्टिकोण से मशरूम में पोषक तत्व अधिकांश सब्जियों की तुलना में अधिक पाये जाते है। इसकी खेती पोषकीय एवं औषधीय लाभ के लिये की जाती हैं। इसमें विभिन्न प्रकार के पौष्टिक तत्व पाये जाते हैं जो मानव शरीर के निर्माण, पुन: निर्माण एवं वृद्धि के लिये आवश्यक होते हैं, जिनका संक्षिप्त विवरण निम्न प्रकार है :-

मशरूम में लगभग 22-35 प्रतिशत उच्च कोटि की प्रोटीन पायी जाती है जिसकी पाचन शकित 60-70 प्रतिशत तक होती है। जो पौधों से प्राप्त प्रोटीन से कही अधिक होती है तथा यह शाकभाजी व जन्तु प्रोटीन के मध्यस्थ का दर्जा रखती है।

मशरूम की प्रोटीन में शरीर के लिये आवश्यक सभी अमीनो अम्ल, मेथियोनिन, ल्यूसिन, आइसोल्यूसिन, लाइसिन, थ्रीमिन, टि्रप्टोफेन, वैलीन, हिस्टीडिन और आर्जीनिन आदि की प्राप्ति हो जाती है जो दालों (शाकाहार) आदि में प्रचुर मात्रा में नहीं पाये जाते हैं ।

मशरूम प्रोटीन में लाइसिन नामक अमीनों अम्ल अधिक मात्रा में होता है जबकि गेहूँ, चावल आदि अनाजों में इसकी मात्रा बहुत कम होती है यह अमीनों अम्ल मानव के सन्तुलित भोजन के लिये आवश्यक होता है।

इसमें कालवासिन, क्यूनाइड, लेंटीनिन, क्षारीय एवं अम्लीय प्रोटीन की उपस्थिति मानव शरीर में टयूमर बनने से रोकती है।

मशरूम में 4-5 प्रतिशत कार्बोहाइडे्टस पाये जाते हैं जिसमें मैनीटाल 0.9, हेमीसेलुलोज 0.91, ग्लाइकोजन 0.5 प्रतिशत विशेष रूप से पाया जाता है।

ताजे मशरूम में पर्याप्त मात्रा में रेशे (लगभग 1 प्रतिशत) व कार्बोहाइड्रेट तन्तु होते हैं, यह कब्ज, अपचन, अति अम्लीयता सहित पेट के विभिन्न विकारों को दूर करता है साथ ही शरीर में कोलेस्ट्राल एवं शर्करा के अवशोषण को कम करता है।

मशरूम में वसा न्यून मात्रा में 0.3-0.4 प्रतिशत पाया जाता है तथा आवश्यक वसा अम्ल प्लिनोलिक एसिड प्रचुर मात्रा में उपलब्ध होता है। प्रति 100 ग्राम मशरूम से लगभग 35 कैलोरी ऊर्जा प्राप्त होती है।

इसमें सोडियम साल्ट नहीं पाया जाता है जिसके कारण मोटापे, गुर्दा तथा हदय घात रोगियों के लिये आदर्श आहार है। उल्लेखनीय है कि हदय रोगियों के लिये कोलेस्ट्राल, वसा एवं सोडियम साल्ट सबसे अधिक हानिकारक पदार्थ होते हैं।

मशरूम में शर्करा (0.5 प्रतिशत) और स्टार्च की मात्रा बहुत कम होने के कारण मधुमेह रोगियों के लिये एक आदर्श आहार माना गया है।

मशरूम में प्यूरीन, पायरीमिडीन, क्यूनान, टरपेनाइड इत्यादि तत्व होते है जो जीवाणुरोधी क्षमता प्रदान करते है।

मशरूम में यधपि विटामिन ए, डी तथा के नहीं पाया जता है परन्तु एर्गोस्टेराल पाया जाता है, जो मानव शरीर के अन्दर विटामिन डी में परिवर्तित हो जाता है।
इसमें आवश्यक विटामिन जैसे थायमिन, राइबोफ्लेविन, नायसिन, बायोटिन, एस्कार्बिक एसिड, पेन्टोथिनिक एसिड पाये जाते हैं।

मशरूम में उत्तम स्वास्थ्य के लिये सभी प्रमुख खनिज लवण जैसे -पोटैशियम, फास्फोरस, सल्फर, कैलिशयम, लोहा, ताँबा, आयोडीन और जिंक आदि प्रचुर मात्रा में पाये जाते हैं। यह खनिज अस्थियों, मांसपेशियों, नाड़ी संस्थान की कोशाओं तथा शरीर की क्रियाओं में सक्रिय योगदान करते हैं।

मशरूम में लौह तत्व यधपि कम मात्रा में पाया जाता है लेकिन उपलब्ध अवस्था में होने के कारण रक्त में हीमोग्लोबिन के स्तर को बनाये रखता है साथ ही इसमें बहुमूल्य फोलिक एसिड की उपलब्धता होती है जो केवल मांसाहारी खाध पदार्थो से प्राप्त होता है। अत: लौह तत्व एवं फोलिक एसिड के कारण यह रक्त की कमी की शिकार अधिकांश ग्रामीण महिलाओं एवं बच्चों के लिये सर्वोत्तम आहार है।

मांसाहार का प्रयोग हृदय, गुर्दे एवं मधुमेह में वर्जित है, अत: इसके स्थान पर उपयुक्त मसालों के प्रयोग से मशरूम का स्वाद मांस, मछली के जैसा बनाकर प्रयोग किया जा सकता है।

हृदय रोगियों की आहार योजना में मशरूम को सम्मिलित करना उपयोगी पाया गया हैं क्योंकि मशरूम शर्करा एवं कोलेस्ट्राल को नियंत्रित कर रक्त संचार को बढ़ाता है।

मशरूम गर्भवती महिलाओं, बाल्यावस्था, युवावस्था तथा वृद्धावस्था तक सभी चरणों में अति उपयोगी पाया गया है। इसमें विधमान प्रोटीन, विटामिन, खनिज, वसा तथा कार्बोहाइड्रेट उपलब्धता के कारण बाल्यावस्था से युवावस्था तक कुपोषण से बचाते हैं।

शर्करा व कोलेस्ट्राल की कम मात्रा, सुपाच्य रेशों की बहुलता, पौष्टिक होने के कारण वृद्धावस्था के लिये एक आदर्श आहार है साथ ही पाचन तन्त्र को स्वस्थ रखने में उपयोगी सिद्ध हुआ है।

मशरूम से पकौड़ा, सब्जी, सूप, पीज्ज़ा, बिस्किट, पापड़, सलाद, अचार, चटनी के साथ-साथ कर्इ दक्षिण भारतीय व्यंजन भी बनाये जा सकते हैं।

औषधीय महत्व■■■

पेन्सिलीन की खोज कवक प्रजातियों के औषधीय उपयोग के क्षेत्र में एक स्तम्भ है। वर्तमान में कवकों का प्रयोग विभिन्न व्याधियों एवं रोगों के निदान में किया जा रहा है। मशरूम की खाध/अखाध प्रजातियों में पौष्टिक गुणों के अलावा अनेक औषधीय गुण पाये जाते हैं। यह एक ऐसा कवक है जिसका उपयोग मानव भोजन की न्यूनता को पूर्ण करने में किया जा रहा है। इसमें फफूँद, जीवाणु एवं विषाणु अवरोधी गुण पाये जाते हैं, इसका लगातार प्रयोग टयूमर, मलेरिया, मिर्गी, कैंसर, मधुमेह, रक्तस्राव आदि रोगों से लड़नें की क्षमता प्रदान करता है। होम्योपैथी चिकित्सा पद्धति में मशरूम की विभिन्न प्रजातियों का प्रयोग बहुलता से हो रहा है तथा असाध्य रोगों के निवारण में सहायक सिद्ध हो रहीं हैं। कुछ मशरूम प्रजातियों का औषधीय महत्व निम्न प्रकार है।

1. बटन मशरूम :-
यह विश्व में सर्वाधिक उगाया जाने वाला खाध मशरूम है लेकिन औषधीय गुणों की उपलब्धता के कारण इसका औषधीय महत्व भी है। इसमें हृदय सम्बन्धी रोगों के निदान हेतु रक्त के जमाव को रोकने के लिये लैक्टिन, कैंसर रोधी भरेटिन तथा जीवाणु रोधी हिर्सटिक अम्ल, फिनोलिक व क्यूनाँन पाया जाता है।इस में भरेटिनी नामक कैंसर रोधी तथा हिर्सटिक अम्ल नामक जीवाणुरोधी पदार्थ पाया जाता है। इसका सेवन पाचन तंत्र को दक्ष बनाता है, बीमारियों के प्रति रोग रोधी क्षमता बढ़ाता है तथा रक्त में उपसिथत कोलेस्ट्राल को कम करके हृदय रोगों को दूर करता है।

2. शिटाके मशरूम :-
विश्व मशरूम उत्पादन में शिटाके मशरूम का स्थान दूसरा है, इसको मशरूम का राजा भी कहा जाता है जिसका उपयोग भोजन एवं औषधि दोनों के रूप में किया जाता है। प्रमुखत: एशियार्इ देशों में इसका उपयोग शारीरिक क्षमता एवं ओज बढ़ानें हेतु टानिक के रूप में किया जाता है। इसमें पाया जाने वाला इरीटाडेनिन नामक तत्व कोलेस्ट्राल, ट्राइग्लिसरीन एवं फास्फोलिपिड की मात्रा और रक्तचाप को कम करता है। इसके कवकजाल एवं फलनकाय में कैंसर, फफूँद एवं विषाणु अवरोधी पालीसैकराइडस (के0एस0-2 एवं लेन्टीनिन) पाये जाते हैं जो कि रक्त परिवहन, रक्तस्राव, आँख, गला एवं मस्तिष्क सम्बन्धी रोगों तथा शरीर में बनने वाली गिल्टियों को रोकने में महत्वपूर्ण भूमिका निभाते हैं।

3. ढिंगरी मशरूम :-
यह विश्व में उगाये जाने वाले मशरूमों में तीसरा प्रमुख मशरूम है तथा भारत में इसका दूसरा स्थान है। इस मशरूम को खाने से शरीर में ग्लूकोज सहन करने की क्षमता बढती है जिससे मधुमेह रोगियों के उपचार में अत्यन्त लाभकारी पाया गया है। जल में घुलनशील कार्बोहाइड्रेट की उपस्थिति के कारण इसमें कैंसर रोधी गुण पाये जाते है साथ ही उत्सर्जन तन्त्र सम्बन्धी रोगों एवं कोलेस्ट्राल को कम करने में भी सहायक है।

4. धान के पुआल का मशरूम :-
उष्ण कटिबंधीय जलवायु में उगाया जाने वाला यह प्रमुख मशरूम है। हृदय रोगियों की आहार योजना में इस मशरूम को समिमलित करना उपयोगी पाया गया है। इसमें उपसिथत वोल्वाटाक्सिन कैंसर कोशिकाओं की श्वसन प्रक्रिया में अवरोध उत्पन्न करता है। इसका हृदय, रक्तचाप, कोलेस्ट्राल की अधिकता एवं कैंसर सम्बन्धी रोगों में उत्तम प्रभाव पाया गया है।

5. कठकर्ण मशरूम :-
इसका आकार मनुष्य के कान जैसा होता है एवं विश्व के कुल उत्पादन में इसका योगदान लगभग 7.9 प्रतिषत है। चीन तथा दक्षिण पूर्वी एशियार्इ देशों में यह बहुत ही लोकप्रिय मशरूम है। इस मशरूम में बवासीर, पेट की व्याधियों, गले का फोड़ा एवं रक्ताल्पता रोधी गुण पाया जाता है। यह रक्त के कोलेस्ट्राल को कम करता है एवं इसका नित्य उपयोग ही दक्षिण-पूर्वी एशियार्इ देशों में एथेरोस्क्लेरोसिस (मांस संडन) रोग के नगण्य होने का प्रमुख कारण हैं।

6. ऋषि मशरूम :-
ऋषि मशरूम (गैनोडर्मा ल्यूसिडम) का उपयोग चीन एवं अन्य एशियार्इ देशों में अमर मशरूम के रूप में किया जाता है। यह औषधीय गुणों से परिपूर्ण होता है, इसके विभिन्न टानिक तथा टेबलेट बाजार में उपलब्ध हैं। इस मशरूम में पालीसैकराइडस एवं ट्राइटरपीनायडस दो प्रमुख रासायनिक तत्व होते है जो रक्तचाप, रक्त शर्करा, टयूमर, कैंसर सहित अन्य रोगों से लड़ने की क्षमता प्रदान करते है। इससे तैयार दवा का उपयोग मानसिक तनाव कम करने, मोटापा कम करने, हिपैटाइटिस, ब्रान्काइटिस, बवासीर, मधुमेह, कैंसर एवं एडस के उपचार में किया जाता है।

7. मैटाके मशरूम (ग्राइफोला फ्रन्डोसा) :-
मैटाके मशरूम (ग्राइफोला फ्रन्डोसा) मशरूम की खेती जापान में व्यावहारिक स्तर पर हो रही है। इस मशरूम से 'ग्रीफोन नामक दवा बनार्इ जाती है। इसमें प्रचुर मात्रा में उपसिथत बीटा-1, 6-डी0 ग्लूकान शरीर की कैंसर एवं अन्य रोगरोधी क्षमता को बढ़ाता है।

8. कीड़ा घास या यार्सा गम्बू :-
कीड़ा घास (कोर्डीसेप्स साइनेन्सिस) मशरूम हिमालय की पहाडि़यों पर गर्मी के मौसम में एक कीट हेपिएलस आरमोरिकेन्स के लार्वा पर अत्यन्त कम समय के लिये पाया जाता है। इस मशरूम को दवाइयों का घर कहते हैं । विश्व बाजार में औषधीय मशरूम के रूप में इसकी अत्यधिक मांग है। इसके सेवन से जनन क्षमता में आशातीत वृद्धि होती है, यह पुरूषत्व एवं ओज को बढ़ाता है तथा जीवन प्रत्याशा व सम्पूर्ण स्वास्थ्य (रोगरोधी क्षमता) में सुधार लाता है।

9. रजतकर्ण मशरूम (ट्रिमेला फ्यूषिफार्मिस) :-
चीन में इसका उपयोग विलासी एवं बहुमूल्य व्यंजन के रूप में होता है। यह क्षय रोग, मानसिक तनाव, जुकाम आदि बीमारियों के उपचार के लिए प्रयोग किया जाता है। इसका सेवन स्वास्थ को बढ़ाता है। जापान में इसका उपयोग शकितवर्धक पेय पदार्थ के रूप में किया जाता है।

हमारे देश में मशरूम की अत्याधिक जैव विविधिता पायी जाती है परन्तु अज्ञानतावश हम इसके औषधीय लाभ से वंचित हैं अत: इसके लिए हम सब उत्पादकों, वैज्ञानिकों, प्रसार कार्यकर्ताओं, दवा निर्माताओं आदि का यह उत्तरदायित्व है कि मशरूम उत्पादन एवं इससे बनने वाली दवाओं के विकास एवं व्यापार को प्रोत्साहित करें जिससे कि मशरूम उत्पादन एक ''छाता क्रान्ति’ के रूप में स्थापित हो सके।