100-Point Checklist for Setting Up a Small-Scale Mushroom Farm -

✅ 100-Point Checklist for Setting Up a Small-Scale Mushroom Farm -

🧠 SECTION 1 — Planning & Knowledge (1–10)

Decide which mushroom species to grow (Oyster, Button, Milky, etc.).

Study climate suitability of your region.

Learn basic mushroom biology and lifecycle.

Understand market demand in your local area.

Calculate investment budget realistically.

Decide farm scale (number of bags or beds).

Identify target customers (retail / wholesale / restaurants).

Visit at least one working mushroom farm.

Take basic training or mentorship if possible.

Prepare a simple business plan.

📍 SECTION 2 — Location Selection (11–20)

Choose a place with good road access.

Ensure clean water availability.

Confirm electricity supply reliability.

Avoid polluted or industrial zones.

Select a low-dust environment.

Ensure drainage system nearby.

Avoid flood-prone areas.

Ensure space for future expansion.

Check ventilation possibility.

Confirm security and safety of location.

🏠 SECTION 3 — Farm Infrastructure (21–35)

Construct a simple shed (bamboo / brick / metal).

Install proper roofing (heat protection).

Maintain insulation from direct sunlight.

Provide ventilation windows.

Install insect net on openings.

Ensure floor is washable (cement preferred).

Create separate zones (incubation & fruiting).

Provide racks or hanging system.

Install water drainage channels.

Ensure easy cleaning access.

Maintain ceiling height minimum 8–10 ft.

Install humidity control system.

Provide thermometer & hygrometer.

Install water spray or fogging system.

Ensure backup electricity if possible.

🌾 SECTION 4 — Raw Materials (36–45)

Arrange good quality straw or substrate.

Check straw freshness (no fungus or rot).

Arrange spawn from trusted supplier.

Check spawn manufacturing date.

Confirm spawn strain suitability.

Store spawn in cool condition.

Arrange plastic bags (correct size).

Arrange rubber bands or neck rings.

Arrange disinfectants (bleach, lime).

Arrange clean water source.

🔥 SECTION 5 — Substrate Preparation (46–55)

Chop straw to proper size (3–5 cm).

Maintain clean working area.

Pasteurize substrate properly.

Maintain correct temperature during pasteurization.

Drain excess water completely.

Achieve correct moisture level (65–70%).

Avoid contamination during handling.

Use clean tools and containers.

Allow substrate cooling before spawning.

Work in hygienic environment.

🧫 SECTION 6 — Spawning Process (56–65)

Wash hands before spawning.

Use clean gloves if possible.

Maintain spawn rate correctly.

Spread spawn uniformly.

Avoid over-compression of substrate.

Seal bags properly.

Label bags with date.

Transfer bags immediately to incubation room.

Maintain hygiene during entire process.

Keep records of batch details.

🌡 SECTION 7 — Incubation Management (66–75)

Maintain proper temperature (species dependent).

Maintain darkness or low light.

Avoid disturbance of bags.

Monitor mycelium growth daily.

Remove contaminated bags immediately.

Maintain ventilation.

Control pests like ants and flies.

Avoid water spraying during incubation.

Maintain humidity moderate (not excessive).

Track incubation duration.

🍄 SECTION 8 — Fruiting Management (76–85)

Shift bags to fruiting room at correct time.

Provide fresh air exchange.

Maintain humidity 80–90%.

Provide indirect light.

Spray water properly (fine mist).

Avoid waterlogging on mushrooms.

Maintain temperature suitable for species.

Monitor pinhead formation.

Remove contaminated or infected bags.

Maintain cleanliness daily.

🐛 SECTION 9 — Pest & Disease Control (86–90)

Install insect traps if needed.

Maintain farm hygiene strictly.

Disinfect tools regularly.

Control flies and mites early.

Dispose infected material far from farm.

🧺 SECTION 10 — Harvesting & Post Harvest (91–95)

Harvest at correct maturity stage.

Use clean knife or twist method.

Avoid damaging nearby pins.

Store mushrooms in cool place immediately.

Pack in ventilated containers.

💰 SECTION 11 — Marketing & Business (96–100)

Identify buyers before production starts.

Build local customer network.

Use social media promotion.

Maintain daily production records.

Track profit, loss, and improvements.

⭐ Bonus Expert Tips (Very Important)

✔ Start small — scale later

✔ Consistency beats size

✔ Hygiene is the biggest success factor

✔ Market matters more than production

✔ Learn from failures quickly

✅ Ideal Small Farm Beginner Scale

100–300 bags = Safe beginner level

500+ bags = Semi-commercial

1000+ bags = Commercial

"Microfungi - the Mushroom Expert"