Understanding the Landscape of Mushroom Farming in India

Understanding the Landscape of Mushroom Farming in India

Posted by

In India, growing mushrooms was first done as a hobby. But a lot of people are unaware that growing mushrooms can develop into a lucrative, full-fledged career in the agro-industry. The best part is that many types of mushrooms, such as button mushrooms, can easily grown in backyards, cellars, small fields, and even small warehouses.

In India, the commercialization of mushrooms started in the late 1960s. It occurred in Solan, a town in Himachal Pradesh, India, when a German farmer partnered with an Indian farmer. After working together, he proposed that implementing a project like “Development of mushroom cultivation in Himachal Pradesh” can lead to new opportunities. 

How to Farm Mushrooms in 5 Easy Steps

The 5 steps of mushroom farming are somewhat arbitrary in their divisions, but they do identify the necessary components of a production system. 

How to Make Compost from Mushrooms

First, the ingredients mixed and moistened while being piled into a rectangular pile with tight sides and a loose centre. This starts the composting process. The bulk ingredients are typically turned using a compost turner. As the horse manure or synthetic compost passes through the turner, water sprayed on it. The turner spreads gypsum and nitrogen supplements on top of the bulk ingredients and thoroughly mixes them. 

Completing the Compost

In the 2nd step composting serves two main goals. Any insects, nematodes, pest fungi, or other pests that might in the compost must killed by pasteurisation.

Adding More at Spawning

Early in the 1960s, it was discovered that adding protein-and/or lipid-rich materials to compost during the spawning, casing, and subsequent stages increased yields. When tiny amounts of protein supplements were added to the compost during spawning, yield increased by up to 10%. The quantity of supplement and associated benefit that could obtained was significantly reduced by overheating and encouraging rival moulds in the compost. 


The top dressing that added to the compost created by spawn run and eventually used by the mushrooms called casing. As casing, a combination of ground limestone and peat moss can utilised. Since casing serves as both a reservoir for water and a location for the formation of rhizomorphs, it does not require nutrients. Thick strings resembling rhizomorphs are created when the extremely thin mycelium unites. 


After rhizomorphs have formed in the casing, mushroom initials develop. Though minuscule, the initials resemble growths on a rhizomorph. When the structure first quadruples in size, it becomes a pin. During the button stage, pins keep getting bigger and bigger until, at the end, a button becomes the size of a mushroom.

Types of Mushroom in India

Following we are showing some types of mushrooms popular among Indians. 

Enoki mushrooms

Flammulina velutipes, the edible fungus known as enoki mushrooms (also known as golden needle mushrooms, lily mushrooms or enokitake) grows naturally on tree stumps from late autumn to early spring. The types that are grown for commercial purposes differ greatly from the wild varieties. Enoki mushrooms are grown in an environment rich in CO2 and are shaded from sunlight. The result is a pale white mushroom with long, thin stems that can produce up to five inches long and small caps. 

Because of the union of their roots, each stem emerges from a single, unified mass at the base. This root base is still present on the mushrooms when they are sold, but it must cut off before use. You can also use Swaraj 744 xm for this mushroom transportation as it is a very powerful tractor. 

Oyster Mushroom

A class of gilled mushrooms called oyster mushrooms, or Pleurotus species. Although technically classified as fungi rather than plants, mushrooms are a great addition to any plant-based diet.

Pleurotus ostreatus, or P. ostreatus, is the common name for the American oyster mushroom, and is one of about forty different varieties of oyster mushrooms. They are all edible and frequently used in pasta and stir-fry recipes.

Shiitake mushrooms

East Asian shiitake mushrooms are edible. Their caps grow to a length of 2 to 4 inches (5 to 10 cm), and they are tan to dark brown in colour. Although commonly consumed as vegetables, shiitake are actually fungi that naturally grow on decaying hardwood trees. Although they also produced in the US, Canada, Singapore, and China, about 83% of shiitake farmed in Japan. 

Portobello mushrooms

Agaricus bisporus, commonly known as the portobello mushroom, belongs to the phylum Basidiomycota and order Agaricales. One of the most consumed mushrooms worldwide, the fungus marketed under several names and is available in brown, white, and off-white varieties at different stages of maturity. Worldwide, it grows naturally in grasslands and farmed commercially in many nations.

Paddy straw mushrooms

The acceptance of the paddy straw mushroom is on par with that of the highly sought-after white button mushroom due to its excellent combinations of flavour, aroma, delicacy, high protein content, and vitamins and minerals. Since then, several nations outside of the region have engaged in its cultivation. Primordia, which are microscopic clusters of white hyphal aggregates, are the precursors of fruiting body formation. Several morphological stages of fruiting body development follow. The terms “button”, “eggs”, “elongation”, and “mature” used to refer to the subsequent stages, in that order. The ‘button’ stage is where differentiation is initially apparent. When the volva ruptures at maturity, the buttons get bigger and fruit bodies that resemble umbrellas appear.

These are all about Understanding the Landscape of Mushroom Farming in India. For more information about any agriculture topics or tractor like Power tractor 439, stay connected with us. 

Leave a Reply

Your email address will not be published. Required fields are marked *