Introductory course in Mushroom Cultivation



Course name: Introductory course in Mushroom cultivation

Offered for undergraduate students – semester III & IV


Course code – ZYVAC01

Objectives                                                                                                                       30 hrs

  • To strengthen the promotion of mushroom cultivation.
  • To increase the production and consumption of mushrooms.
  • To help create new employment opportunities for youth through mushroom cultivation.

Module 1: Introduction to Mushrooms

Mushroom as a fungal member, Mushroom Classification and life cycle, Stages of development.

Module 2: Edible Mushrooms

Edible mushrooms: essential values for food – Nutritional attributes, taste and physiological properties. Common culinary mushroom varieties – Agaricus, Crimini, Portabella, Oyster, and Porcini.

Module 3: Steps in Mushroom cultivation

Control of physico- chemical parameters during mushroom cultivation – Humidity and heat controls, Ventilation, Air filtering. Precautions need during mushroom cultivation – Hygiene, disinfection. Types of organic base for cultivation, Steps involved in mushroom cultivation- composting (Phase I and Phase II), spawning, casing, pinning, and cropping.

Module 4: Opportunities and Challenges in mushroom cultivation

Availability of mushroom strains with genuine novel characters, changing growing methods, improved crop productivity, post harvest loss.

Module 5: Economic importance of mushroom

Importance of mushrooms – Nutritional values, Medicinal values, Economical values, Environmental values and Ecological values. Value added products from mushrooms.


Hands on training to students in rearing and cultivation of mushrooms.