Mushroom cultivation in India has seen significant development, moving from initial research and experimentation to commercial production and increasing awareness from the late 19th century, with early experiments in the late 1880s, to the modern-day commercial production of various species. Key milestones include early research into edible varieties, the establishment The establishment of the National Centre for Mushroom Research and Training in 1982 marked a significant step in advancing the field, and the expansion of cultivation techniques to various regions. The growth has been fuelled by increasing demand, the availability of agricultural waste for substrate, and the potential for multiple crop cycles.

Here’s a more detailed look at the key Milestones:

Early Research and Development:

• Late 1880s: Early experiments and exhibition of mushroom specimens.
• 1886: N.W. Newton exhibited mushroom specimens at the Annual Show of Agriculture, Horticulture Society of India.
• 1896-97: Chemical analysis of mushrooms found in caves and mines was conducted by Dr. B.C. Roy of Calcutta Medical College.
• 1908: Sir David Prein’s work on edible mushroom varieties.
• 1921: Dr. Bose successfully cultivated two mushroom varieties on compost in his laboratory.
• 1939-45: Mushroom cultivation on paddy straw was implemented by the Madras State Agriculture Department.
• 1947: Mr. Asthana introduced a layer of gram-floor mixed with paddy straw for increased production of Volvariella volvacea.

Expansion and Commercialization:

• 1960s: Commercial cultivation efforts increased, particularly for species like Agaricus bisporus (white button mushroom) and Pleurotus (oyster mushroom).
• 1961: Himachal Pradesh Government, in collaboration with the Indian Council of Agricultural Research (ICAR), launched a project to cultivate white button mushrooms.
• 1964: The Council for Scientific and Industrial Research (CSIR) and the Jammu and Kashmir government launched a project to cultivate white button mushrooms in Srinagar.
• 1980s: Increased focus on training, extension work, and research related to mushroom cultivation.
• 1982: Establishment of the National Centre for Mushroom Research and Training to further research, training, and development in the field. Early experiments, including mushroom specimen growth and chemical analysis.
• 1990s: Commercial production picked up, with hi-tech export-oriented farms emerging.

  Various researchers conducted cultivation experiments with different mushroom species, like Agaricus and Volvariella, Pleurotus and Calocybe.

• Post 2000: Mushroom cultivation has spread to many Indian states due to factors like longer shelf life and adaptability to warm and humid conditions.

Key Aspects of Growth:

•  Variety: While several types of mushrooms are cultivated globally, five main types are popular in India: White Button Mushroom, Portobello Mushroom, Oyster Mushroom, Paddy Straw Mushroom and Milky White Mushrooms.

  Mushroom cultivation is widespread across India, with farmers increasingly involved.

• Favorable Conditions: India has abundant agro-wastes, favorable agro-climatic conditions, relatively low labor costs, and rich fungal biodiversity, making it suitable for mushroom cultivation.
• Market Demand: The demand for mushrooms in urban India has grown significantly.
• Technological Advancements: Methods like long composting and steam pasteurization are utilized in cultivation.
• Spawn Production: Spawn production in labs and the use of high-quality spawn is crucial.
• Spawn Running: The period during which mycelium colonizes the substrate after inoculation is a critical phase.
• Cropping: Oyster mushrooms can be harvested quickly (20-25 days), while button mushrooms take around 60-70 days.
• Nutritional Security: Mushroom cultivation is seen as a means of nutritional security in India.

  Mushroom cultivation plays a role in utilizing agricultural waste and providing a source of protein and vitamins.

Future Prospects:

The future of the mushroom industry in India is bright due to the availability of resources and increasing public awareness.

Research and development continue to play a vital role in improving cultivation techniques and expanding the industry

West Bengal

Mushroom cultivation in West Bengal, while relatively recent compared to other regions, has seen growth, particularly with oyster mushrooms and milky mushrooms. While the state has suitable conditions for various types of mushrooms, commercial cultivation is currently focused on oyster mushrooms in the lateritic belt, with some experimentation with milky mushrooms.

Here’s a more detailed look:

Early Stages:

Mushroom cultivation in India, including West Bengal, gained momentum in the 20th century, with research and experimentation on different species.

Focus on Oyster Mushrooms:

In West Bengal, oyster mushroom cultivation is prevalent, especially in the lateritic belt. Oyster mushrooms are favored for their adaptability to the region’s climate and the ease of their cultivation process.

Milky Mushroom Potential:

The milky mushroom (Calocybe indica), also known as the “summer mushroom”, has potential for cultivation in West Bengal due to its ability to thrive in high temperatures. While its cultivation is growing in popularity in other parts of India, it’s still in its early stages in West Bengal.

Nutritional and Medicinal Value:

Mushrooms are recognized for their nutritional value, particularly as a source of protein and essential amino acids. Additionally, certain mushrooms have medicinal properties, contributing to their growing popularity.

Government Support:

Government initiatives and agricultural universities in West Bengal have been involved in promoting mushroom cultivation through research, training, and providing support to farmers.

Challenges and Future Prospects:

While the potential for mushroom cultivation in West Bengal is high, there are challenges related to market access, post-harvest management, and disease control. Further research and development, along with farmer training and support, are crucial for the continued growth of the mushroom industry in the state.

ASSAM

Mushroom cultivation in Assam has seen a recent surge in popularity, driven by factors like alternative income generation, employment opportunities, and the utilization of agricultural waste. Initially focused on button mushrooms, the industry has diversified to include oyster, milky, and shiitake varieties. This growth has been fueled by economic reforms, government support, and increasing domestic and global demand.

Here’s a more detailed look at the history and development:

Early Stages:

Mushroom cultivation in Assam was initially limited, primarily to the button variety.

Shift to Diversification:

Over the last decade, there has been a significant shift towards cultivating a wider range of mushrooms, including oyster, milky, and shiitake varieties.

Government Support and Economic Reforms:

Economic reforms in India, including the liberalization of foreign trade policies, have played a crucial role. The government has identified mushroom cultivation as a “sunrise industry” and promoted it with incentives like 100% export-oriented status.

Kokrajhar District Example:

The Kokrajhar district in Assam has become a prominent area for mushroom cultivation, with over 21,000 women involved in the industry. The district also introduced mushrooms into the midday meal scheme, further demonstrating its potential.

Community-Based Initiatives:

Organizations like Sanjog have played a role in promoting mushroom cultivation as a sustainable livelihood in rural areas by providing training and support.

International Market:

Some farmers, like a couple from Balipara, have even managed to export mushrooms to neighboring Bhutan, demonstrating the growing demand and potential for international markets.

Nutritional Importance:

Mushrooms are recognized for their nutritional value, particularly as a source of protein, making them a valuable addition to diets, especially in regions with cereal-based diets.