Mushroom cultivation has a long history, starting with their wild collection for edible qualities. The first recorded cultivation efforts emerged in France around 1650. From there, mushroom cultivation spread to other regions like England and America, with China, South Korea, and Taiwan also being early adopters in Asia. 

Here’s a more detailed look at the historical timeline:

• 600 AD (China): Mushroom cultivation is thought to have begun in China with the cultivation of Auricularia (wood ear mushroom). 
• 1650 (France): The first recorded cultivation of mushrooms occurred near Paris, using horse manure as a substrate. 
• 17th Century (France): French horticulturists began cultivating mushrooms, leading to the name “Paris mushrooms”. 
• Late 1800s (England): The technology for controlled mushroom growth was brought to England, and caves were used for mushroom cultivation. 
• 19th Century: Mushroom cultivation was introduced to Russia. 
• 1886 (India): Specimens of mushrooms were first grown and exhibited in India. 
• 1930s-1940s (India): Experiments with cultivating different mushroom species were conducted, including Agaricus bisporus and Volvariella. 
• 1960s (India): Efforts increased to commercially cultivate popular mushroom species like Agaricus bisporus. 
• 1982 (India): The National Centre for Mushroom Research and Training was established. 

Mid-20th Century (Various):

Large-scale commercial mushroom production began, often in purpose-built buildings. 

• 1990s: Growth in commercial production, especially of button mushrooms, was observed. 
• Present: Asia dominates global mushroom production, with China leading in cultivation and output.

Mushroom farming has a long and fascinating history, dating back to ancient times. The earliest recorded evidence of mushroom cultivation comes from China, where farmers began growing shiitake mushrooms over 1,000 years ago. However, the practice of cultivating mushrooms for food is thought to have started much earlier, as early as 600 AD.

Early Mushroom Cultivation

During the 17th century, mushroom cultivation became popular in France and other parts of Europe. In fact, French gardeners were among the first to develop the process of growing mushrooms in caves, which provided the perfect environment for mushroom cultivation. This method was later adopted in other parts of Europe, and became the standard way of growing mushrooms until the mid-19th century.

In the United States, mushroom farming did not become popular until the early 20th century. The first commercial mushroom farm in the U.S. was established in 1896 by W. Robinson in Pennsylvania. However, it was not until the 1920s that mushroom farming really took off in the U.S., as immigrants from Europe brought their knowledge and expertise in mushroom cultivation with them.

Mushroom Spawn Changes Everything

One of the biggest challenges facing mushroom farmers in the early days was finding a reliable source of spawn, which is the material used to start the growth of mushrooms. At the time, spawn was imported from Europe, but it was often unreliable and expensive. This led to the development of the American spawn industry in the early 20th century, which greatly improved the quality and availability of spawn for mushroom farmers.

In the mid-20th century, new technologies and techniques were developed that revolutionized the mushroom farming industry. The development of synthetic compost and climate-controlled growing environments allowed for year-round cultivation of mushrooms, which greatly increased production and lowered costs. This led to the widespread availability of mushrooms in supermarkets and restaurants, making them a staple food in many parts of the world.

Mushroom Farming Today

Today, mushroom farming is a major industry, with millions of tons of mushrooms produced each year around the world. While most mushrooms are still grown using compost and climate-controlled environments, new techniques are being developed that could revolutionize the industry once again. For example, researchers are exploring the use of robotics and artificial intelligence to optimize mushroom production, while others are looking at new ways to use waste materials and other sustainable practices in mushroom cultivation.

Despite its long and storied history, mushroom farming remains a dynamic and evolving industry. From its humble beginnings in ancient China to the high-tech farms of today, mushroom farming has come a long way, and will likely continue to play an important role in our food system for many years to come.

The consumption of mushrooms probably occurred during prehistory, in the hunting and gathering period. Unlike plants, mushrooms could not be cultivated at first and were collected for a long period of time. Even today, relatively few species of mushrooms can be cultivated compared to the number of edible species. Mushrooms were thought to be special and supernatural in origin – 4600 years ago, the Egyptians believed mushrooms to be plants of immortality; the Pharaohs decreed that only they could eat mushrooms. The Romans thought mushrooms were the food of the gods. Many people collect mushrooms for the purpose of consumption, but lots of myths and false concepts still survive today.

The Chinese and Japanese have utilised mushrooms for medicinal purposes for thousands of years. Lentinus edodes, Shiitake, was originally cultured in China about 800 years ago. Research in Japan claims that this mushroom has medicinal use – Shiitake was combined with AIDs drugs to boost immune response, combat chronic fatigue and induce antibody formation to Hepatitis B; it also stimulated antitumor activity. Auricularia polytricha, “ear fungus”, was first cultivated in ancient China around 300 to 200 B.C. This mushroom is now cultivated in many South Pacific countries. Flammulina velutipes, Enokitake, has been cultivated for several centuries; this small delicate mushroom was cultivated on sawdust.

Different cultures cultivated different species – cultivation of mushrooms in Western cultures was first recorded in Paris, France, around 1650. Agaricus bisporus, the quintessential “shop mushroom”, was first observed growing in melon crop compost. This mushroom was cultivated in open fields for 160 years and then moved underground into caves, excavated tunnels or quarries – this form of cultivation is still used in France today. From France, the gardeners of England found Agaricus bisporus a very easy crop to grow which required little labour, investment and space. By 1865, the United States began mushroom cultivation. There are two widely known genetic variants of Agaricus bisporus – these are Portobello and Crimini.

Truffles have been collected as far back as 1600 B.C. As recently as 1903, truffles were believed to be a product of oak trees. Until after World War II, the only means of obtaining truffles was collecting them in the wild. These subterranean mushrooms cannot be “cultivated” in the usual sense because they form a mycorrhizal (symbiotic) relationship with the roots of trees. The two most popular species “cultivated” are Tuber melanosporum, the Perigord Truffle, and Tuber magnatum, the White Truffle (both are not British). The idea of “growing” truffles began in 1972, in an oak plantation – this required up to 10 years or more before the first truffles were harvested. Numerous efforts have been made to grow oaks outside of their native area that mostly failed, until 1987, when some New Zealanders attempted to grow truffles – this was successful and it only took 5 years to harvest the mushrooms.

Numerous attempts have been made to cultivate morels but this mushroom has never been successfully cultivated commercially. Although there are several species of edible morels, Morchella esculenta is the most sought after; during 1980 in the United States, Ron Ower grew the first Morchella esculenta, but his yield was very low. Several years later, Gary Mills of Neogene Corporation, collaborated with Ron and seemed to successfully produce a high yield method, but it only worked in Michigan; attempts to use this method elsewhere failed.

The word is also commonly used to refer to the practice of cultivation of fungi by animals such as leafcutter ants, termites, ambrosia beetles, and marsh periwinkles.

WORLD

Mushroom cultivation has a rich history with numerous milestones. From ancient practices to modern, large-scale commercial production, the journey of mushroom farming involves several key advancements. Here are some notable milestones:

Early Practices and Discoveries:

1. Ancient Use: Mushrooms have been gathered and consumed for food and medicinal purposes for millennia, with evidence of their use in ancient China, Rome, and Greece.

2. First Cultivation Attempts: Ancient civilizations in Asia experimented with growing mushrooms on natural substrates like logs and straw, marking the earliest forms of cultivation.

3. 17th Century: Commercial cultivation of Agaricus bisporus (button mushroom) began in France, using caves and cellars for controlled environments.

4. 19th Century: Scientific understanding of fungal biology advanced, leading to the development of techniques for isolating and cultivating mushrooms in controlled settings.

20th Century Advancements:

1. Early 1900s: Commercial button mushroom farming expanded in Europe and North America, with advancements in composting and growing techniques.

2. 1930s-1960s: Research on mushroom diseases and pests led to improved disease management and hygiene practices.

3. 1950s: Pasteurization and sterilization of growing media became common, further enhancing yields and quality.

4. 1960s: Mushroom cultivation began in India, with initial focus on button mushrooms in regions like Solan, Himachal Pradesh.

5. 1970s: Hybrid varieties of button mushrooms were developed, further improving yields and disease resistance.

6. 1970s-1980s: The cultivation of other mushroom species, like oyster (Pleurotus), shiitake (Lentinula), and paddy straw (Volvariella), gained popularity alongside button mushrooms.

7. 1980s: Modern composting methods were developed, leading to more efficient and standardized production.

8. Late 20th Century: Kennett Square, Pennsylvania, earned the nickname “Mushroom Capital of the World” due to its significant mushroom farming industry.

9. 1997: The share of button mushrooms in global production decreased as other species gained prominence.

21st Century and Beyond:

1. Early 2000s: China emerged as the world’s largest mushroom producer, cultivating a wide variety of mushrooms.

2. Current Trends: Focus on sustainable and organic mushroom farming practices, including integrated pest management and the use of byproducts as growing substrates.

3. Modern Technologies: Automation and mechanization are being adopted in mushroom farms to improve efficiency and reduce labor costs.

4. Global Production: Mushroom cultivation is now practiced in over 100 countries, with an increasing focus on food security and economic development.

5. Medicinal Mushrooms: Research and cultivation of medicinal mushrooms like Reishi and Cordyceps are gaining momentum due to their health benefits.

6. Specialized Cultivation: Techniques are being developed for cultivating gourmet mushrooms like morels and truffles.

7. Biotechnology Advancements: Genetic engineering and other biotechnological tools are being explored to enhance mushroom varieties and improve cultivation methods.
   
   These milestones highlight the evolution of mushroom cultivation from basic foraging to sophisticated, large-scale agricultural practices. The industry continues to evolve, driven by advancements in science, technology, and growing consumer demand for mushrooms.

NEPAL

Mushroom cultivation in Nepal is a relatively recent development, starting in the 1970s. Initial research and the introduction of cultivation techniques were spearheaded by the Nepal Agriculture Research Council (NARC). While white button mushroom farming began in 1977, oyster mushroom cultivation was introduced to farmers in 1984. Over time, mushroom farming has expanded, with significant growth in the number of farmers and production, particularly in districts like Kathmandu, Pokhara, and Chitwan.

Here’s a more detailed look at the history:

Early Research and Introduction:

In 1974, NARC’s Division of Plant Pathology initiated research into mushroom cultivation.

White Button Mushroom:

Commercial cultivation of white button mushrooms (Agaricus bisporus) started in 1977, with NARC distributing spawn.

Oyster Mushroom:

Oyster mushroom (Pleurotus spp.) cultivation was introduced to farmers in 1984, initially adopted by a small number of farmers in Bhaktapur and Kathmandu.

A special mention of MUSHROOM BIOTECH JALPAIGURI, for the development of Pleurotus mushroom revolution in Nepal is the Training of Entrepreneurs from Nepal to set up numerous Spawn Production Laboratories with the modern liquid culture method. By this method Pure culture Mushroom Spawn can be produced in bulk in a very small time.

Growth and Expansion:

Mushroom farming has seen substantial growth, with Kathmandu alone having thousands of farmers and producing significant quantities of mushrooms daily.

Other Species:

Research into other species like Shiitake and Ganoderma began in 2001, with some successful cultivation in areas around Kathmandu.

Economic Impact:

Mushroom farming has become an important source of income for many Nepalese farmers