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Scope and importance of mushroom
- 1. MUSHROOM PRODUCTION TECHNOLOGY SUBMITTED BY: GouravKumar Panda (1741901137) Rasmi Ranjan Swain (1741901149) GUIDED BY: Dr. Satrughna Panda
- 3. Mushroom: • A mushroomis the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. • 200 types of mushroom are there, out of which 20 are edible. • Mushrooms are critical to the health of Earth because they recycle tremendous amounts of waste.
- 4. SCOPE Increasing Global Demand: •The global mushroom production in 2017 was 51.2 million tonnes. China with 38.4 million tonnes production annually accounts for nearly 75 per cent of the world production. • Other major mushroom producing countries for are Poland, France, Italy, Indonesia and Germany. India with 1.5 per cent contribution ranks eighth in the global mushroom production. • The mushroom consumption is mainly concentrated in six countries known as G-6 (USA, Germany, UK, France, Italy and Canada) consuming 85 per cent of world consumption. • The varieties of mushroom cultivated internationally are button (31%), shiitake (24%), oyster (14%), black ear mushroom (9%), paddy straw mushroom (8%) and milky/others.
- 5. Increasing Demand inIndia • India's production of mushroom was 2.1MT in the year 2018. • UP, Tripua, Odisha, Punjab, Haryana, Kerala, Himachal Pradesh, Rajasthan and Jammu & Kashmir are the major producing States. • UP, Tripura and Kerala account for nearly 90 per cent of country's production. • UP is the leading mushroom growing State contributing to 80 per cent of the total production.
- 6. • In India,mushroom has been a non-traditional cash crop grown indoors, both as a seasonal crop and under the controlled environmental conditions. • Button mushroom is cultivated in temperate regions of India. Oyster, milky, paddy straw mushroom is cultivated in the tropical and sub-tropical regions. • Two to three crops of button mushroom can be harvested per year under controlled conditions, while for seasonal button mushroom ,one crop is harvested per year. • Till early 1990's, Indian contribution to world trade was minimal. It gathered momentum as the industry became organised with establishment of large scale export oriented units. • Total mushroom exports from India in 2009-10 were around 11000 tonnes valued at Rs 66 Crore.
- 7. • Major exportdestinations for Indian mushroom are US, Israel and Mexico. • India exports mushroom in two forms-fresh and prepared/processed. • Button mushroom accounts for approximately 95 per cent of total mushroom exports. • Indian exports have been subjected to non-tariff barriers and thus the export trend is fluctuating. • Although the current share of India in world exports is less than 1 per cent, India has a great export potential.
- 8. • The domesticdemand is growing at a rate of 25%. • Half of the mushroom cultivated in the world is consumed as fresh. • The processed products for mushroom are in dried, canned and frozen form. Half of the processed mushroom is in canned form. • Mushroom has short shelf-life due to high moisture content (85-90 %) and is needed to be processed within 24 hours.
- 9. IMPORTANCE Nutritive Value Mushrooms becamepopular for their food value. The food values of mushrooms are as follows: • Mushrooms are the richest source of vegetable protein. • The protein content varies from 1.1-4.98% in common cultivable mushroom (much higher than pulses, vegetables and fruits). • All the essential amino acids including lysine (550 mg/gm) are present in much higher amount than even egg.
- 10. • Mushrooms containsufficient quantities of mineral elements such as Na, K, Ca, P and Fe. • Mushrooms contain folic acid. • Mushrooms contain vitamins like B, C, D and K. • They contain little amount of fat (0.35- 0.65% dry wt.) and starch (0.02% dry wt.).
- 11. Protein Content AndEnergy Value Of Mushrooms And Other Vegetables Name of the material Protein content (% on dry weight basis) Energy value (Kcal) 1 Mushrooms 26.9 16 2 Green peas 26.1 98 3 Green beans 21.6 35 4 Cabbage 18.4 24 5 Cauliflower 28.8 25 6 Beet root 12.9 42 7 Potato 7.6 83 8 Brinjal 15.1 24
- 12. Chemical Composition AndEnergy Value Of Some Common Mushrooms (% On Fresh Weight Basis) Name of Mushroom Water Ash Protein Fat Crude fibre Energy Value (cal) 1 Agaricus bisporus 89.5 1.25 3.94 0.19 1.09 34.4 2 Pleurotus ostreatus 92.5 0.97 2.47 0.65 1.08 23.1 3 Volvariella volvacea 88.4 1.46 4.98 0.74 1.38 29.5 4 Termitomyces 91.3 0.81 4.1 0.22 1.13 -
- 13. Composition Of VitaminsAnd Minerals Of Some Edible Mushrooms (mg/100gm Dry Weight) Name of Mushroom Thiamin Niacin Riboflavin Ascorbic acid Ca K Na Fe P 1 Agaricus bisporus 1.1 55.7 5.0 81.9 23 4762 - 0.2 1429 2 Pleurotus ostreatus 4.8 108.7 4.7 - 98 - 61 8.5 479 3 Volvariella volvacea 1.2 91.9 3.3 20.2 71 3455 374 15.2 677
- 14. Medicinal Value • Mushroomsare pro-biotic. They keep our body healthy and ward off diseases by strengthening the immune system. • Used in medicine since the Neolithic and Paleolithic eras . • mushrooms as medicine have been used in China since 100 A.D. • Possess anti-allergic, anti-cholesterol, anti-tumor and anti-cancer properties. • Have been used in health care for treating simple and age old common diseases like skin diseases to present day complex and pandemic disease like AIDS.
- 15. • The maincomponents proved to be polysaccharides especially β–D- glucans, isolated from the shiitake fruiting bodies, an antitumor polysaccharide, which was named lentinan. • Mushrooms cure epilepsy, wounds, skin diseases, heart ailments, rheumatoid arthritis, cholera besides intermittent fevers, diaphoretic, diarrhea, dysentery, cold, anesthesia, liver disease, gall bladder diseases and used as vermicides. • In underdeveloped countries where protein malnutrition has taken epidemic proportions, Food and Agricultural Organization (FAO) has recommended mushroom foods to solve the problem of malnutrition.
- 16. Mushroom Compounds MedicinalProperties Ganoderma lucidium Ganoderic acid Beta- glucan Augments immune system Liver protection Antibiotic properties Inhibits cholesterol synthesis Lentinula edodes Eritadenine Lentinan Lower cholesterol Anti-cancer agent Agaricus bisporus Lectins Enhance insulin secretion Pleurotus sajor-caju Lovastatin Lower cholesterol Grifola frondosa Polysaccharide Lectins Increases insulin secretion Decrease blood glucose Flammulina velutipes Ergothioneine Proflamin Antioxidant Anti cancer activity Trametes versicolor Polysaccharide-K (Kresin) Decrease immune system depression Cordyceps sinensis Cordycepin Cure lung infections Hypoglycemic activity Cellular health properties
- 17. Economic Value • Mushroomcultivation is easy and simple with a shorter crop cycle. • Mushroom growing has got high employment potential. • Mushroom cultivation is a good enterprise for small farmers and landless farmers. • Mushroom cultivation is a good enterprise for farm ladies. About 80% of work force engaged in mushroom cultivation constitute ladies. • By mushroom cultivation, our country can earn foreign exchange through export of fresh/processed mushrooms.
- 18. Environmental Value • Macrofungus otherwise referred as mushrooms plays many significant roles in environment. • Mushrooms degrade complex lignin rich compounds and thus by it decomposed all lignin rich organic waste materials from surrounding leading to clean environmental conditions. • Mushroom production in India consumes wheat and paddy straw residues mostly otherwise these residues are burned in open field which causes significant air pollution. • Many mushroom mycelia are successfully exploited in the certain bioremediation program.
- 19. Ecological Value: • Mushroomcontributes different nutrient cycles in various ecosystems by participating in decomposition of organic debris. • Wild mushroom act as a source of food for many wild lives, which includes insects (beetles, flies, gnats, springtails, centipedes, etc.), slugs, squirrels and deer. • The parasitic mushroom adversely influences the ecosystem health by means of causing diseases, reducing growth and fertility of many wild floras. • The role of soil health maintenance, bioremediation and pollution reduction is some other ecological functions of wild mushrooms.
- 20. Mushroom As AFood Substitute: • Mushroom is a good substitute for the existing non vegetarian foods like meat, fish and egg. • Now it is treated as best item in functions and feasts since it is highly appreciated by the people due to its taste and flavour. • The value added products made from dried mushroom like candies, papad, powder, chips, etc. are in great demand.
- 21. Other Uses • Mushroomscan be used for dyeing wool and other natural fibers. The chromophores of mushroom dyes are organic compounds and produce strong and vivid colors, and all colors of the spectrum can be achieved with mushroom dyes. Before the invention of synthetic dyes, mushrooms were the source of many textile dyes. • Some fungi, types of polypores loosely called mushrooms, have been used as fire starters (known as tinder fungi). • Mushrooms and other fungi play a role in the development of new biological remediation techniques (e.g., using mycorrhizae to spur plant growth) and filtration technologies (e.g. using fungi to lower bacterial levels in contaminated water).
- 22. REFERENCES • http://agridaksh.iasri.res.in/temp/2%20Impor tance%20of%20mushroom.pdf • https://www.slideshare.net/ramakanthd92/m ushroom-importance •https://en.wikipedia.org/wiki/Mushroom • Class Note