DEPARTMENT OF ZOOLOGY
VALUE ADDED COURSES – I
Course name: Introductory course in Mushroom cultivation
Offered for undergraduate students – semester III & IV
Course code – ZYVAC01
Objectives 30 hrs
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.