Paddy Straw Mushroom (Volvariella spp.)

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.

The paddy straw mushroom is having good combinations of all attributes like flavour, aroma, delicacy, high content of protein and vitamins and minerals, because of which, the acceptability of this mushroom is no way less than much popular white button mushroom. It is an edible mushroom of the topics and subtropics, and began to be cultivated in China as early as 1822. Around 1932-, the straw mushroom was introduced into the Philippines, Malaysia, and other south-east Asian countries by overseas Chinese. Since then, its cultivation has been conducted in various countries outside of the region. The fruiting body formation starts with tiny clusters of white hyphal aggregates called primordia and it is followed by several morphological stages in the fruiting body development process. The successive stages are called as "button", "eggs", "elongation", "mature" stages respectively. Differentiation can be seen first at the 'button' stage. At maturity the buttons enlarge and umbrella like fruit bodies emerge after the rupture of the volva.

Fresh dried straw is most suitable for its cultivation. The straw is tied into bundles of 1.2m long x 25 cm dia (tie end) size followed by steeping of bundles in water in a cemented tank for 24 to 48 hours. The bundles are taken out and put on a cemented floor for few hours for draining out the excess water. The mushroom beds are prepared on a raised bamboo platform inside a thatched hut. Four pre-wetted bundles are placed side by side on this platform, facing all the loose ends on one side. Then another four bundles are placed with their tied ends on the opposite side. The loose ends of all the 8 bundles meet and overlap each other in the middle. Spawn is applied on this first layer about 15cm away from the outer edge. On top of the spawned Ist layer, a little quantity of gram dhal powder (about 200g per bed) is applied along with the spawn. On top of the spawned Ist layer of eight bundles again a second layer of 8 bundles is placed in a similar fashion and spawned. A third layer is again laid on top of the second layer and followed by 4th layer of bundles and spawning. All these 32 bundles make a single bed which is now pressed to remove the entrapped air and make it compact for effective spawn run. In order to avoid rapid water loss, the beds are covered with polythene sheets or gunny sheets.

  • 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 : The individual beds are watered daily without opening them with a rose can once or twice, depending upon the climatic conditions. The total dry weight of straw/bed is 25 to 32 kg. A minimum of 18 to 22 litre/ water bed is sprayed to maintain the moisture level of 65 to 70%. It takes 10 to 15 days for complete mycelial growth under optimum conditions of 30 to 35C temperature with 85 to 90% RH.

Casing : The environmental conditions suitable for spawn run, are suitable for case run as well. The same conditions will be provided for 7 days for case run, as for spawn run, i.e., temperature of 23°C in the air and 24°C in the bed. The RH/CO2 will be same as required for spawn run. Within one week the case run will be completed, and case run is completed the moment the mycelium is observed in the valleys. Valleys are areas between the peaks as can be seen on top of casing. Casing is applied uniformly and the material used should not be a finely ground casing soil but in the form of small clods, which form valleys/peaks on surface of casing. The CO2 conc. and RH should also be within the optimum range for effective/quick case run.

The spawned bags or blocks are kept in incubation room for mycelial growth. Spawn bags can be kept on a raised platform or shelves or can be hanged in cropping room for mycelial colonization of the substrate. During mycelial growth the bags are not to be opened or no ventilation is needed. Moreover, there is no need for any high relative humidity, so no water should be sprayed. Once the mycelium has fully colonized the substrate and forms thick mycelial mat it is ready for fruiting. Contaminated bags with mould may be discarded while bags with patchy mycelial growth may be left for few more days to complete the mycelial growth. There is no need for casing the substrate. All the bundles, cubes or blocks are arranged on wooden platforms or shelves with a minimum distance of 15-20 cm between each bag in the tier.

Harvesting : The spawn run beds are exposed to fresh air and the mushrooms start appearing within a few days. These are picked at button stage early in the morning. The fruiting bodies are carefully separated from the adhering straw. Mushroom production continues for a period of 2-3 weeks. Each bed of 30kg dry straw can produce 4 to 5 kg of fresh mushrooms.

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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