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MUSHROOM CULTIVATION: Introduction to mushroom cultivation

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Part II. MUSHROOM CULTIVATION

BY PEOPLE WITH DISABILITIES

A guide

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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 typesof wild mushrooms. Cultivated mushrooms are therefore the preferred and most reliablesource of supply. Mushrooms are commonly used for various dishes in different shapes andforms. The most commonly and easily cultivated mushrooms in Thailand and in South EastAsian countries are oyster mushrooms (Pleurotus Ostreatus), ear mushrooms (Auriculariapolytricha), and straw mushrooms (Volvariella volvacea). Other types of mushrooms such asLentinula sp., Lentinus sp., Ganoderma sp., Macrocybe sp., Agrocybe sp. types can also becultivated successfully but will require more attention and knowledge. It is thereforerecommended that a new comer in mushroom cultivation start with easy to grow andcommercially viable mushrooms.This guide is an introduction to mushroom cultivation and will give basic knowledge andtechniques required in mushroom cultivation. All tasks illustrated have been performed bydisabled trainees with the exception of straw mushrooms, which is performed by trainers fordemonstration purposes. Disabled trainees are fully capable of accomplishing ALL tasksrequired in mushroom production. All facilities have been adapted to cater for people withdisabilities and some manipulations were modified to be more suited to people with specificdisabilities.

Introduction to mushroom cultivation

Mushroom cultivation can be summarized with the following major steps:

Step 1. About mushroomsStep 2. Producing PDA mediumStep 3. Selecting tissue cultureStep 4. Multiplying spawn on sorghum seedsStep 5. Producing substrate bagsStep 6. Pasteurizing bagsStep 7. Inoculating bags with sorghum seedsStep 8. Incubating bagsStep 9. Opening bags

Step 10. Maintaining and monitoringStep 11. HarvestingStep 12. Cultivating straw mushroomsStep 13. PackagingStep 14. MarketingStep 15. ProcessingStep 16. Waste management and recyclingStep 17. TroubleshootingStep 18. Preparing the mushroom houseStep 19. Starting the businessStep 20. Keeping records

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Step 1. About mushrooms

There are three different groups of mushrooms. Selecting the right type of mushrooms to becultivated must be based on climatic conditions and market demand. Mushrooms offer a widerange 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 partcan be extended in further projects, in the case where a disabled person wishes to expand hisknowledge and start spawn production. Only those trainees that are especially interested inthis part will have specific activities and hands on training. In general, this part will be onlytheoretical.

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. Itmay 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 fewtrainees due to its complexity. Therefore, only basic theory will be given, mostly in theclassroom. Trainees should, however, know how to select and buy good quality spawn fromvarious suppliers. They should also know all steps involved in mushroom cultivation to allowfuture 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 bagsby 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 properlypasteurized due to insufficient residence time in the pasteurization chamber or becausetemperature is insufficient, bags will be contaminated resulting in poor growth of mushroomsor complete spoilage of bags.

Step 7. Inoculating bags with sorghum seedsInoculation must be done with extreme caution. It is an extremely delicate step that willensure higher yield with disease free substrate bags. Work must be done near a flame from analcohol 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.

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Step 10. Maintaining and monitoring

Maintenance of the mushroom house is crucial for higher yields. When kept clean, there areless 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 youngand healthy. When harvested at the right time, not too big, mushrooms can keep for a longertime and their taste is sweeter and more delicious. Depending on the type of mushroom, onesubstrate 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 thistype of mushroom.

Step 13. Packaging

When selling on the fresh food market or from the farm directly very little packaging isrequired. 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 thecompetition and to offer clients reliability of supply and quality of mushrooms.

Step 15. Processing

Processing of mushrooms is limited only by a persons imagination. There are alreadynumerous methods and recipes, which can offer value, added products. Nevertheless, in ruralareas, 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. Recyclingand utilization of waste is not only a good way of preserving our environment but also ofsaving money.

Step 17. Troubleshooting

It is necessary to know the most common problems found in mushroom production, theirsymptoms and their remedies. Although this section will never replace the advice of anexpert, 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 yetappropriate 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 inmanagement 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 businessand identify how certain costs can be reduced in order to generate more profit.

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MUSHROOM CULTIVATION: About mushrooms

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Step 1. About mushrooms

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 withappropriate humidity, light, temperature, ventilation, air pressure, pH and nutrients. They alsoneed 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. PleurotusOstreatus or HedNangrom is an example of this group. Saprophytes are useful as they help breakdown deadmatter.

2. Parasites

Those Fungi or Mushrooms that feed on living plants or animals. Many parasites damage andsometimes 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 helpeach 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 treenutrients 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 appearsabove ground or substrate, are made-up of tiny thread-like tubes called hyphae. Myceliumis 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 arecarried away by the wind. The parent mushroom quickly decays. If a spore lands on a suitablesurface, 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 anew hyphae containing both types. If conditions are right (enough food and moisture) thisnew hyphae grows and forms a tangled mass of threads. Eventually the mass of threadsformed a button which begins to grow out of the soil or substrate thus creating a mushroom.

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Uses for mushrooms

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

Nutritional values in mushrooms

Mushrooms provide high protein and essential amino acids. Low in fat and high in fiber, theyalso provide vitamins thus stimulating the immune system. Eating two to three types ofmushroom 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 consumeabout 200-800 gram per day. For elderly people and children, 200 and 500 grams aresufficient.

Table 1. Nutritional values of mushrooms (a few examples)

Minerals Vitamins

VarietyWater Calories Fats Carbohyd

rateProteins Fiber Ashe

sCa Fe P Vit.

B1.Vit.B2.

Vit. C

gm Calories gm Gm gm gm Gm mg mg mg mg mg mg

Oystermushrooms

90.7 32.4 0.043 5.67 2.13 0.396 0.54 1.32 1.08 55.76 0.004 0.06 0.82

Hed lom 62.9 114 0.02 26.23 2.27 6.78 1.40 141.43 4.09 94.24 0 0.02 0

Ear

mushrooms

90.30 30.96 0.013 6.94 0.77 1.474 0.32 27.96 3.09 16.96 0.001 0.09 -

Strawmushrooms

89.9 32.4 0.071 4.75 3.16 0.59 0.99 5.56 1.27 105.8 0.011 0.014 0.67

Source: Dr. Sunan Pongsamart & staff. Biochemistry, Faculty of Pharmaceutical Chulalongkorn University ofThailand.

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Table I. Various species cultivate in substrate bags

Scientific name

(color)

Thai common name Temperature

interval

C

Cultivation season in

Thailand

PleurotusButan(Cream) Hed Phu-than 23-35 Rainy & cold season.(Jun-Feb)

PleurotusButan(Black) Hed Phu-than Dum 22-35 ----Pleurotusostreatus(white) Hed Nang-rom Khao 24-35 ----

Pleurotusflabellatus(Pink) Hed Nang-nuan 24-35 ----

Pleurotuscitrinopileatus (Yellow) Hed Nang-rom Thong 24-34 ----

PleurotusHungarian(Pale blue to grey when young)

Hed Nang-rom Hungary 22-35 ----

Pleurotussapidus(Grey) Hed Nang-fah Jein 23-30 ----

Pleurotussajor-cajou(Cream to white grey) Hed Nang-fah 20-30 ----

Pleurotustuber-regium(Light brown to gray) Hed Nang-rom Hua 25-37 Summer & rainy season(Mar-Sep)

Pleurotuscystidiosus(Cream) Hed Pao-hue Cream 23-33 Rainy & cold season.(Jun-Feb)

Pleurotuscystidiosus(Black)

Hed Pao-hue Dum 20-30 ----

Auriculariapolytricha(Brown to black) Hed Hu-nu-na 26-36 Late summer & rainyseason (May-Oct)

Auriculariaauricula (Pale brown) Hed Hu-nu-bang 26-34 ----

Auriculariapolytricha (mutant)(White to pale brown)

Hed Hu-nu- Puak 26-35 ----

Tremellafuciformis (White) Hed Hu-nu- Khao Unknown Unknown

Agrocybecylindracea(Brown to dark brown)

Hed Yana-ngi(Namtarn)

22-34 Mid rainy early winter season (Aug-Jan)

Agrocybecylindracea (White) Hed Yana-ngi(Khao)

20-32 ----

Hericiumerinaceus (White) Hed Hua ling 23-31 ----

Lentinulaedodes (Brown to black brown) Hed Hom 20-30 ----

Tricholomacrassum (White)Now change toMacrocybe crassum

Hed Teen-raed 25-36 Mid summer - earlywinter (Apr-Nov)

Lentinuspolychrous(3) (Brown) Hed Lom 28-40 ----

Lentinussquarrosulus(3) (White) Hed Khon Khao 28-40 ----

Lentinusstrigosus(3)(Pale brown, Pale purple to pink)

Hed Hu Kwang 25-35 ----

Schizophyllumcommune(White grey to brown)

Hed Khraeng(Teen-tuk-kae)

25-35 Summer & rainy season(Jun-Oct)

Flammulinavelutipes(Brown)

Hed Khem Thong 8-15 Winter (Nov-Feb)

Flammulinavelutipes (White) Hed Khem Ngern 8-20 ----

Gigantopanusgiganteus(White cream to grey brown)

Hed Niranam(Pon-tart)

25-35 Summer, rainy & earlywinter (Apr-Dec)

Ganodermalucidum (Reddish brown) Hed Lin Juer (Muern pee)(Jawuark Ngu)

24-37 Summer & rainy season(Apr-Sep)

Ganodermalucidum(Dark purple)

Hed Lin Juer(Muern pee)(Ja-wak Ngu)

24-35 Summer & rainy season(Apr-Sep)

Psilocybecubensis(Cream to yellow brown, stains blue when bruised)

Hed Khee-khwai 25-35 Summer & rainy season

Information from Arunyik Mushroom Center.

Informal scientific name.Named by David Arora: Author of Mushrooms Demystified

Named by Samana Phothiluk: Santi Asoke Buddhism Group, Thailand.

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Table II. Various species cultivate using plot method.

Scientific name Thai common name Temperatureinterval

C

Cultivation seasonin Thailand

Volvariellavolvacea(Thai)(White)

Hed Fang Thai 29-37 Summer & rainy

Volvariellavolvacea(Taiwan)(Black)

Hed Fang Taiwan 28-38 ----

Volvariellabombycina(Brown yellow)

Hed Fang Si Thong 28-38 ----

Agaricusbisporus(White) Hed Kradum Khao 20-30 Winter (Oct-Jan)

Agaricusbisporus(Brown) Hed Kradum Namtarn 20-35 ----

Agaricusbitorquis(White) Hed Kradum Ton Ron(Hed Khee-pet)

25-30 Late summer &rainy season

Macrolepiotaprocera Hed Kra-dong Experimental ----

Termitomycesrobustus(Grey to dark grey)

Hed Khoon 24-28 Hot and humidweather

Source: Arunyik Mushroom Center.

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MUSHROOM CULTIVATION: Producing PDA medium

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Step 2. PRODUCING PDA MEDIUM

Tissue Culture

1. Prepare materials:Potatoes: 200 gr.Dextrose: 20 gr.Agar powder: 20 gr.Water: 1 liter.Cotton (gauze)

Note: Visually check potatoes for spots

or rot. Buy dextrose and Agar of

commercial grade.

2. Wash and cut potatoes into one-centimeter cubes; leave on or removethe skin.

3. Clean small flat bottles (small whiskeybottles as a container can be used).

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4. Place potatoes in one liter of water.Simmer for 15 20 minutes.

5. Remove potatoes & keep the broth asclear as possible.Add water to broth to reach one liter ofliquid PDA

6. Bring water to stove. Add dextrosefollowed by agar. Slowly stircontinuously with regular speed untilcompletely dissolved.

7. Pour liquid PDA in bottle until youreach 5 10 mm high.

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8. Plug bottle with cotton.

9. Place bottles in autoclave at 121oC for20 30 minutes to ensure completesterilization.Let cool down to around 37oC.

10.Place bottles in slanted position as toincrease surface area of the medium.

PDA should come close to the neck butmust not touch the cotton plug.

After PDA medium is settled in bottle,transfer all bottles to clean shelf in theclean room.

11.Check for contamination (contaminationcan be seen when dark spots or linesoccur).

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MUSHROOM CULTIVATION: Selecting tissue culture

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Selecting tissue culture

1. Prepare materials:

Special needle (insulated handle) Alcohol lamp Alcohol Cotton (gauze) Matches or lighter Bottles with PDA Laminar flow cabinet (or protected

environment) UV lamp

2. Select a strong mushroom for culture. Healthy. Not too mature, not too young. Not too humid (at least 2-3 hours

after watering) With a stiff stalk Make sure it is clean and far from

any contaminated mushroom.

3. Clean the room, all necessary tools,inside and outside the laminar flowcabinet with alcohol. Transfer PDA

bottles and necessary tools into thechamber.

4. Place all cleaned materials insidelaminar flow. Turn on UV lamp andlaminar flow. After 10-15 minutes, turnoff UV lamp but leave laminar flow forthe duration of the operation.

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5. Clean both hands and bottles withalcohol and insert hands into the cabinet.

6. Hold needle with 2 fingers in a 45o-degreeangle, flame needle to disinfect until theneedle turns red. Make sure it does nottouch any surface after flaming.

7. While needle cools down (15-20seconds hold needle not to touchanything or place it on the clean surfaceof a glass).

8. Using other fingers, tear mushroomlengthwise (DO NOT use knife to cut).

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9. With the needle, cut a small piece (2mm x 2 mm) of fleshy tissue from insidethe mushroom (in the middle betweenthe cap and the stalk). Make sure that itis clean and did not touch the outside ofthe mushroom.

10.Flame around the mouth of the bottle.Using other fingers, remove cotton plugof PDA bottle in front of flame to secure

against contamination.

11.Insert the needle in the bottle andinoculate by placing small piece of cutmushroom in the middle of the PDAssurface. Make sure the piece of

mushroom does not touch anythingbefore entering the PDA bottle

12.Close bottle immediately near the flamewith cotton plug

Note: the bottom of the bottle shouldalways be lower than the mouth of the

bottle and the mouth of the bottle should

remain near the flame at all times.

13.Label bottles and indicate: Date, type ofmushroom, mother spawn #.

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MUSHROOM CULTIVATION: Culture from PDA to PDA

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Culture from PDA to PDA

Because of the extremely delicate nature of tissue culture, it is highly recommended that

tissue culture be done in only a few bottles of PDA since there is high risk ofcontamination. Then, several bottles of PDA can be prepared from the extremely pure

mycelium.

9. With the needle, cut a small piece (5mm x 5 mm) of mycelium on PDAMake sure that the PDA notcontaminated.

10.Flame around the mouth of the newPDA bottle. Using other fingers, removecotton plug of PDA bottle in front of

flame to secure against contamination.

11.Insert the needle in the bottle andinoculate by placing small piece ofPDA mycelium on the middle of the

PDAs surface. Make sure the myceliumPDA does not touch anything beforeentering the PDA bottle.

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12.Close bottle immediately near the flamewith cotton plug

Note: the bottom of the bottle should

always be lower than the mouth of thebottle and the mouth of the bottle should

remain near the flame at all times.

13.Label bottles and indicate: Date, type ofmushroom, mother spawn #.

14.Whether from tissue culture or PDA toPDA, from the time of incubation to fullgrowth mycelium will take about 10

15 days. (Depending on species).

15.Keep PDA bottles with mycelium onclean shelf.Check infection by other fungi

in the bottle everyday. Also

check growth rate.

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16.After mycelium covers whole PDAmedium, keep mature mycelium in cool

place or in the refrigerator in the

vegetables section.

17.Check for contamination.Separate contaminated bottles.Transfer contaminated bottles to clean.

18.Keep detailed notes of observations.

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MUSHROOM CULTIVATION: Multiplying spawn on sorghum seeds

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Step 4. MULTIPLYING SPAWN ON SORGHUM SEEDS

1. Prepare materials:

Sorghum seeds Bottles (flask type) Cotton (gauze) Paper squares 7 cm x 7 cm Rubber bands Alcohol lamp Alcohol bottle

Note: Various types of grains can be used:Sorghum, millet, wheatGrains must:

Have been recently harvested Contain few broken kernels Little contamination No fungi, no insects No more than 12% humidity

2. Soak sorghum for one night; 2 liters ofwater per 1 kg of grain.Wash and strain sorghum seeds toremove all water.

3. Steam sorghum seeds for 30-45 minutesto soften grains and cook about 25%.

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MUSHROOM CULTIVATION: Multiplying spawn on sorghum seeds

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4. Drain water and spread sorghum seedsto cool down and decrease moisture.

5. Fill of bottle with sorghum seeds.

6.

Carefully prepare cotton plug

7. Tightly plug mouth of bottle with cottonand leave out for ventilation.

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