Mushroom Cultivation

Introduction
Mushrooms can be found in forests around the world. Given the proper environment, mushrooms will grow and can offer a good source of natural vitamins and minerals. Mushrooms can also bring illness and even death to people who are unaware of certain types of wild mushrooms. Cultivated mushrooms are therefore the preferred and most reliable source of supply. Mushrooms are commonly used for various dishes in different shapes and forms. The most commonly and easily cultivated mushrooms in Thailand and in South East Asian countries are oyster mushrooms (Pleurotus Ostreatus), ear mushrooms (Auricularia polytricha), and straw mushrooms (Volvariella volvacea). Other types of mushrooms such as Lentinula sp., Lentinus sp., Ganoderma sp., Macrocybe sp., Agrocybe sp. types can also be cultivated successfully but will require more attention and knowledge. It is therefore recommended that a new comer in mushroom cultivation start with easy to grow and commercially viable mushrooms.
This guide is an introduction to mushroom cultivation and will give basic knowledge and techniques required in mushroom cultivation.
All tasks illustrated have been performed by disabled trainees with the exception of straw mushrooms, which is performed by trainers for demonstration purposes. Disabled trainees are fully capable of accomplishing ALL tasks required in mushroom production. All facilities have been adapted to cater for people with disabilities and some manipulations were modified to be more suited to people with specific disabilities.
Introduction to mushroom cultivation
Mushroom cultivation can be summarized with the following major steps:
Step 1. About mushrooms
Step 2. Producing PDA medium
Step 3. Selecting tissue culture
Step 4. Multiplying spawn on sorghum seeds
Step 5. Producing substrate bags
Step 6. Pasteurizing bags
Step 7. Inoculating bags with sorghum seeds
Step 8. Incubating bags
Step 9. Opening bags
Step 10. Maintaining and monitoring
Step 11. Harvesting
Step 12. Cultivating straw mushrooms
Step 13. Packaging
Step 14. Marketing
Step 15. Processing
Step 16. Waste management and recycling
Step 17. Troubleshooting
Step 18. Preparing the mushroom house
Step 19. Starting the business
Step 20. Keeping records
Step 1. About mushrooms
There are three different groups of mushrooms. Selecting the right type of mushrooms to be cultivated must be based on climatic conditions and market demand. Mushrooms offer a wide range of proteins, vitamins and minerals necessary for the body and are becoming more popular and in demand.
Step 2. Producing PDA medium
How to well prepare spawn production is necessary for proper spawn multiplication. This part can be extended in further projects, in the case where a disabled person wishes to expand his knowledge and start spawn production. Only those trainees that are especially interested in this part will have specific activities and hands on training. In general, this part will be only theoretical.
Step 3. Selecting tissue culture
A young, fresh and very healthy mushroom is used to prepare a tissue culture. This procedure is very delicate and requires extensive understanding and an extremely clean environment. It may not be suitable for beginners in mushroom cultivation.
Step 4. Multiplying spawn on sorghum seeds
This is also a highly specialized part of mushroom production and will attract only a few trainees due to its complexity. Therefore, only basic theory will be given, mostly in the classroom. Trainees should, however, know how to select and buy good quality spawn from various suppliers. They should also know all steps involved in mushroom cultivation to allow future expansion of their mushroom farm.
Step 5. Producing substrate bags
Extensive practice will be required by trainees to make sure that they can produce spawn bags by themselves or be able to verify the quality of bags of spawn bag producers. This is hands-on training and will be, with the subsequent steps, the focus of training.
Step 6. Pasteurizing bags
Pasteurization is necessary to completely sterilize substrate bags. If bags are not properly pasteurized due to insufficient residence time in the pasteurization chamber or because temperature is insufficient, bags will be contaminated resulting in poor growth of mushrooms or complete spoilage of bags.
Step 7. Inoculating bags with sorghum seeds
Inoculation must be done with extreme caution. It is an extremely delicate step that will ensure higher yield with disease free substrate bags. Work must be done near a flame from an alcohol lamp during inoculation.
Step 8. Incubating bags
During incubation, moisture, light, temperature and ventilation must be monitored constantly. Incubation time will differ according to the type of mushroom and climatic conditions.
Step 9. Opening bags
Following incubation, mushroom bags must be opened according to the type of mushrooms.
Step 10. Maintaining and monitoring
Maintenance of the mushroom house is crucial for higher yields. When kept clean, there are less insects and pest, less diseases. Bags must be checked individually and kept clean.
Step 11. Harvesting
Harvesting should be done at least twice a day to ensure that mushrooms are selected young and healthy. When harvested at the right time, not too big, mushrooms can keep for a longer time and their taste is sweeter and more delicious. Depending on the type of mushroom, one substrate bag can produce a total of 250 to 500 grams of mushrooms.
Step 12. Cultivating straw mushrooms
Straw mushrooms are very popular in South East Asia and are cultivated using a straw bed. Because of their popularity and market demand, it is interesting to learn how to cultivate this type of mushroom.
Step 13. Packaging
When selling on the fresh food market or from the farm directly very little packaging is required. Most people use plastic or paper bags.
Step 14. Marketing
Marketing remains the key to a successful enterprise. Care must be taken to always review the competition and to offer clients reliability of supply and quality of mushrooms.
Step 15. Processing
Processing of mushrooms is limited only by a person’s imagination. There are already numerous methods and recipes, which can offer value, added products. Nevertheless, in rural areas, the market may be small because of financial limitations.
Step 16. Waste management and recycling
Waste must be handled properly in each step of the mushroom cultivation process. Recycling and utilization of waste is not only a good way of preserving our environment but also of saving money.
Step 17. Troubleshooting
It is necessary to know the most common problems found in mushroom production, their symptoms and their remedies. Although this section will never replace the advice of an expert, it should help solve basic problems and help identify problems before they occur.
Step 18. Preparing the mushroom house
Mushroom houses can be built for as little as 500 Baht (US$ 12) made of readily available yet appropriate materials such as rice straw, grass, dried leaves, used rice bags and tree branches.
Step 19. Starting the business
As an entrepreneur in mushroom production, it is necessary to have basic knowledge in management and bookkeeping. This will allow tracking of profit and losses.
Step 20. Keeping records
Keeping records is very important since it allows monitoring of all expenses incurred in mushroom production. It also allows to verify how much profit is generated in the business and identify how certain costs can be reduced in order to generate more profit.

Nature of mushrooms

Mushrooms or fungi do not contain chlorophyll; they must feed on plants or animal matter. Some mushrooms feed only on dead matter while others feed on living plants or animals, which they sometimes harm or benefit. Mushrooms need a controlled environment with appropriate humidity, light, temperature, ventilation, air pressure, pH and nutrients. They also need a disease free environment.
There are three different groups of mushrooms or fungi:
1. Saprophytes
Those Fungi or Mushrooms that feed on dead plants or animals. Pleurotus Ostreatus or Hed Nangrom is an example of this group. Saprophytes are useful as they help breakdown dead matter.
2. Parasites
Those Fungi or Mushrooms that feed on living plants or animals. Many parasites damage and sometimes kill plants or animals they live on.
3. Symbiotic fungi
Symbiotic fungi grow on living plants, but do not damage them. The fungus and plant help each other. Fly Agaric grows symbiotically with birch or pine trees and its mycelium grows around the tree roots. The tree provides the fungus needed sugar and the fungus gives the tree nutrients it has broken down from dead leaves. This process allows birch trees to survive in poor soil.
Mycelium living buried in soil or substrate, and mushroom (or fruit body) which appears above ground or substrate, are made-up of tiny thread-like tubes called “hyphae.” Mycelium is made of loosely arranged hyphae while mushroom is made of tightly packed hyphae. Hyphae develop from spores that are produced in the gills of a mushroom. Thousands of tiny pollen-like spores are produced in the gills of a mushroom. When the spores are ripe, they are carried away by the wind. The parent mushroom quickly decays. If a spore lands on a suitable surface, it germinates to produce a thread-like hyphae. There are two types of spore, positive (+) and negative (-). A mushroom will only form if hyphae from + and - spores join to form a new hyphae containing both types. If conditions are right (enough food and moisture) this new hyphae grows and forms a tangled mass of threads. Eventually the mass of threads formed a “button” which begins to grow out of the soil or substrate thus creating a mushroom.

Uses for mushrooms

Mushrooms can be used as food (fresh, snacks, sweets...) as medicine and for industrial purposes (coloring, adsorbents...).

Nutritional values in mushrooms

Mushrooms provide high protein and essential amino acids. Low in fat and high in fiber, they also provide vitamins thus stimulating the immune system. Eating two to three types of mushroom per day can provide the proper amount of essential amino acid required by the body. It also supplies high levels of protein and vitamins. Normally, one adult can consume about 200-800 gram per day. For elderly people and children, 200 and 500 grams are sufficient.