Milky Mushroom (Calocybe indica)

Some of the Health Benefits

Rich Source of Selenium

Selenium has anticancer, antioxidant, and anti-inflammatory potential, with implications in reducing the risk of cancer & heart diseases

Lower Cholesterol

The fiber & enzymes help to lower cholesterol levels.High lean protein content helps burn the body’s cholesterol when they are digested

Prevent Diabetes

Contain water and fiber. Mushrooms contain natural insulin and enzymes which help the breaking down of sugar or starch in food.

Improve Bone Health

Mushrooms are a rich source of calcium, which is an essential nutrient in the formation and strengthening of bones

Nutrient Absorption

Mushrooms are D-containing food, they can help facilitate the absorption and metabolism of Calcium and Phosphorous.

Boost Immune System

The good combination of vitamin A, B-complex, and C that is found in them also strengthens the immune system.

Lower Blood Pressure

Potassium in Mushrooms acts as a vasodilator, relaxing tension in blood vessels and, therefore, assisting in reducing blood pressure

Increase Iron Absorption

Mushrooms contain copper, which has a number of beneficial effects on the body.copper regulates and stimulates the absorption of iron from food.

Milky mushroom (Calocybe indica) can be grown on wide range of substrates as in case of oyster mushroom. It can be grown on substrates containing lignin, cellulose and hemicelluloses. Substrate should be fresh and dry. Substrates exposed to rain or harvested premature (green color) are prone to various weed moulds which may result in failure of the crop. It can be grown on straw of paddy, wheat, ragi, maize/bajra/cotton stalks and leaves, sugarcane bagasse, cotton and jute wastes, dehulled maize cobs, tea/coffee waste etc., However cereal straw (paddy/wheat) easily available in abundance, is being widely used.Straw is chopped in small pieces (2-4cm size) and soaked in fresh water for 8-16 hours. This period can be reduced when pasteurization is to be done by steam. Main purpose of soaking is to saturate the substrate with water. It is easier to soak if straw is filled in gunny bag and dipped in water.

Pasteurization The purpose of pasteurization is to kill harmful microbes. This can be achieved in two ways. Hot water treatment : Water is boiled in wide mouth container and chopped wet straw filled in gunny bag is submersed in hot water for 40 minutes at 80-90C to achieve pasteurization. This is very popular method particularly with small growers. Steam pasteurization Wet straw is filled inside insulated room either in perforated shelves or in wooden trays. Steam is released under pressure from a boiler and temperature in side substrate is raised to 65C and maintained for 5-6 hours. Air inside the room should be circulated to have uniform temperature in the substrate. Sterilization Substrate is filled in polypropylene bags (x45cm, holding 2-3 kg wet substrate) and sterilized at 15 lb psi for 1 hour. Once pasteurization/sterilization is over straw is shifted to spawning room for cooling, bag filling and spawning.

  • Composting Unit
  • Outdoor Phase-I composting platform/indoor bunkers or aerated chambers
  • Indoor Phase-II in peak heating/bulk past-chamber
  • Peak heating chamber
  • Bulk pasteurization chamber
  • Cooling of compost in summer months a special requirement
  • Casing pasteurization chamber
  • Spawn unit
  • Spawn laboratory
  • Cropping unit
  • Seasonal cropping rooms
  • Environment controlled cropping rooms
  • Environment control, air conditioning and forced air circulation
  • Ancillary units
  • Post harvest handling unit
  • Pre-cooling chamber
  • Canning hall with canning line
  • Packaging room

Mushroom climate control for better cultivation results. The better the growing room climate, the better the yields. The Lumina 765 mushroom computer will create the ideal mushroom climate conditions for good mushroom development. You are guaranteed beds full of uniform mushrooms.All mushroom varieties in growing rooms require controls to moitor climate and air conditioning systems. Control settings such as fresh air, circulation, cooling, heating, humidification and steam are contained in ten growing phases. Temperature, humidity, CO2 and O2 are automatically geared to match the progress of the growing process of the mushrooms

Spawning : Spawning methods are similar to that mentioned in case of oyster mushroom. In case of sterilization of pp bags in autoclave either surface or through spawning should be done. Higher spawn dose 4-5% of wet substrate is used. After spawning bags are shifted to spawn running room and kept in dark where temperature 25-35C and relative humidity above 80% are maintained. It takes about 20 days when substrate is fully colonised and bags are ready for casing. Bags are shifted to cropping room for casing and cropping.

Casing : Casing means covering the top surface of bags after spawn run is over, with pasteurized casing material in thickness of about 2-3cm. Casing provides physical support, moisture and allows gases to escape from the substrate. Casing material (soil 75% + sand 25%) with pH adjusted to 7.8-7.9 with chalk powder is pasteurized in autoclave at 151b psi for one our or chemically treated with formaldehyde soln (4%) about a week in advance of casing. Solution should be enough to saturate the soil. It is covered with polythene sheet to avoid escape of chemical and at a interval of 2 days soil is turned so that at the time of casing soil is free from formalin fumes. Bag’s top is made uniform by ruffling top surface of the substrate and sprayed with solution of carbendazim (0.1%) + formaldehyde (0.5%). Casing material is spread in uniform layer of 2-3 cm thickness and sprayed with solution of carbendazim and formaldehyde to saturation level. Temperature 30-35C and R.H. 80-90% are maintained.

It takes about 10 days for mycelium to reach on top of casing layer when fresh air is introduced while maintaining temperature and R.H. as above. Light should be provided in long time. The changes thus made in environment, result in the initiation of fruiting bodies with in 3-5 days in the form of needle shape which mature in about a week. Mushrooms 7-8cm diam. are harvested by twisting, cleaned and packed in perforated polythene / polypropylene bags for marketing. Mushrooms can also be wrapped in kiln film for longer storage.

Harvesting : Mushrooms should always be harvested before spraying water. The right stage for picking can be judged by the shape and size of fruitbody. In young mushrooms the edge of the cap is thick and cap margin is enrolled while the cap of mature mushroom become flat and inward curling starts. After harvesting lower portion of the stalk with adhering debris should be cut using a knife. Stipe is kept short or almost non existent because it is hard and not liked by many consumer. Fresh mushrooms should be packed in perforated polythene bags for marketing. They can also be sun dried by spreading thinly on a cotton cloth in bright sunlight or diffused light. The dried produce with 2-4% moisture can be stored for 3 to 4 months after sealing properly.

Processing : Sun-drying of mushrooms is one of the simplest and oldest methods followed by the growers from the time immemorial. Due to the difficulties in drying of some of the mushrooms, new preservation technologies like cabinet drying, canning, pickling, freeze-drying and irradiation treatment of mushrooms have developed to improve the shelf life and consumption of mushrooms. A variety of products are being prepared from mushrooms. These are mushroom pickle, mushroom powder for preparing mushroom soup, mushroom sauce, mushroom candy etc. Farmers can prepare these products when there is surplus.

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