Mushrooms

Mushrooms (The Edible Fungi) The use of mushrooms as a human food dates back to antiquity. In ancient culture, these have been described as sophisticated delicacies associated with royal class, botanically, these are fruiting bodies of edible fleshy fungi, and nearly 2000 species of edible mushrooms have been identified. Today, with the development of better technologies and greater realization of their nutrient value, mushrooms have come to occupy an important place in food habits of people. These are often called “vegetarian meat” because of their high protein content. People have been eating mushrooms even before science came into existence. However, commercial production of mushrooms has started a few years back and it has been given the status of industry, because mushrooms are not affected by natural calamities due to their indoor cultivation. Our state at present has more than 250 mushrooms farms which are doing intensive cultivation of mushrooms. There are many who grow mushrooms at small scale to supplement their income. Mushrooms cultivation has a special relevance to India, especially Punjab, because the climate of Punjab is best suited for their cultivation round the year and raw material needed for mushrooms cultivation are easily available here. Three types of mushrooms namely agaricus bisporus (button mushroom) Pleurotus astreatus (dingri) and volvariella (Chinese mushrooms) are being cultivated in Punjab and adjoining states. The common step for the cultivation of these mushrooms is compact preparation substratum on which mushrooms spawn or seed in the compost and then harvesting. However, the detailed procedure and compost preparation are different for different species. The button mushrooms are grown in then months between September and March and a maximum of 2 crops can be obtained. Dingri is cultivated from October to March and 2-3 crops can be obtained in a season. Four crops of Chinese mushrooms can be conveniently taken from April to September. Mushrooms provide a rich addition to the diet in the form of proteins, carbohydrates, valuable salts and vitamins. Nutritionally mushrooms are placed between meat and vegetable. In India, since the meat articles are not within the reach of common man, one can easily supplement daily diet by growing a few trays of mushrooms in his/her house. Besides having a rich nutritional value, mushrooms have additional medicinal benefits like:• Useful in combating scurvy (Vitamin-C)

• Beneficial in pellagra, dermatitis and the burning of hands and feet (Niacin and Pantothenic Acid • Have blood building vitamins (Folic Acid) • Useful in bone formation (Calcium) • Have an antitumor, antibacterial activity • Control hearts diseases by checking cholesterol level The Punjab Agriculture University has issued a package of technology for the cultivation of common Indian mushrooms. The University also arranges also short courses for training in mushrooms cultivation. I have attended that course and for experimental purpose, Dingri is cultivation in the college. So some interesting facts about mushrooms:• These have 89% water and 11% solids hence have 92% digestibility • These are low-caloric food, there fore good for diabetic and heavy-weight persons • Some common preparation of mushrooms are mushrooms soups, mushrooms stuffed Omelette, mushrooms pulao, mushroom pickle, mushroom/Bhujia, mushrooms chicken etc. Note: All the spices of mushrooms are not edible; some of them may be poisonous or even fatal. Therefore, only certified mushrooms should be eaten.