Part II. MUSHROOM CULTIVATION BY PEOPLE WITH DISABILITIES (2024)

Introduction
Introduction to mushroomcultivation
Step 1. ABOUT MUSHROOMS
Step 2. PRODUCING PDAMEDIUM
Step 4. MULTIPLYING SPAWN ON SORGHUMSEEDS
Step 5. PRODUCING SUBSTRATEBAGS
Step 6. PASTEURIZINGBAGS
Step 7. INOCULATING BAGS WITH SORGHUMSEEDS
Step 8. INCUBATING BAGS
Step 9. OPENING BAGS
Step 10. MAINTAINING ANDMONITORING
Step 11. HARVESTING
Step 12. CULTIVATING STRAWMUSHROOMS
Step 13. PACKAGING
Step 14. MARKETING
Step 15. PROCESSING
Step 16. WASTE MANAGEMENT ANDRECYCLING
Step 17. TROUBLESHOOTING
Step 18. PREPARING THE MUSHROOMHOUSE
Step 19. STARTING THEBUSINESS
Step 20. KEEPING RECORDS

Introduction

Mushrooms can be found in forests around the world. Given theproper environment, mushrooms will grow and can offer a good source of naturalvitamins and minerals. Mushrooms can also bring illness and even death to peoplewho are unaware of certain types of wild mushrooms. Cultivated mushrooms aretherefore the preferred and most reliable source of supply. Mushrooms arecommonly used for various dishes in different shapes and forms. The mostcommonly and easily cultivated mushrooms in Thailand and in South East Asiancountries are oyster mushrooms (Pleurotus Ostreatus), ear mushrooms(Auricularia polytricha), and straw mushrooms (Volvariellavolvacea). Other types of mushrooms such as Lentinula sp., Lentinus sp.,Ganoderma sp., Macrocybe sp., Agrocybe sp. types can also be cultivatedsuccessfully but will require more attention and knowledge. It is thereforerecommended that a new comer in mushroom cultivation start with easy to grow andcommercially viable mushrooms.

This guide is an introduction to mushroom cultivation and willgive basic knowledge and techniques required in mushroom cultivation. All tasksillustrated have been performed by disabled trainees with the exception of strawmushrooms, which is performed by trainers for demonstration purposes. Disabledtrainees are fully capable of accomplishing ALL tasks required in mushroomproduction. All facilities have been adapted to cater for people withdisabilities and some manipulations were modified to be more suited to peoplewith specific disabilities.

Introduction to mushroomcultivation

Mushroom cultivation can be summarized with the followingmajor steps:

Step 1. About mushrooms
Step 2. Producing PDA medium
Step 3. Selecting tissue culture
Step 4. Multiplying spawn on sorghum seeds
Step 5. Producing substrate bags
Step 6. Pasteurizing bags
Step 7. Inoculating bags with sorghum seeds
Step 8. Incubating bags
Step 9. Opening bags
Step 10. Maintaining and monitoring
Step 11. Harvesting
Step 12. Cultivating straw mushrooms
Step 13. Packaging
Step 14. Marketing
Step 15. Processing
Step 16. Waste management and recycling
Step 17. Troubleshooting
Step 18. Preparing the mushroom house
Step 19. Starting the business
Step 20. Keeping records

Step 1. About mushrooms

There are three different groups of mushrooms. Selecting theright type of mushrooms to be cultivated must be based on climatic conditionsand market demand. Mushrooms offer a wide range of proteins, vitamins andminerals necessary for the body and are becoming more popular and indemand.

Step 2. Producing PDA medium

How to well prepare spawn production is necessary for properspawn multiplication. This part can be extended in further projects, in the casewhere a disabled person wishes to expand his knowledge and start spawnproduction. Only those trainees that are especially interested in this part willhave specific activities and hands on training. In general, this part will beonly theoretical.

Step 3. Selecting tissue culture

A young, fresh and very healthy mushroom is used to prepare atissue culture. This procedure is very delicate and requires extensiveunderstanding and an extremely clean environment. It may not be suitable forbeginners in mushroom cultivation.

Step 4. Multiplying spawn on sorghum seeds

This is also a highly specialized part of mushroom productionand will attract only a few trainees due to its complexity. Therefore, onlybasic theory will be given, mostly in the classroom. Trainees should, however,know how to select and buy good quality spawn from various suppliers. Theyshould also know all steps involved in mushroom cultivation to allow futureexpansion of their mushroom farm.

Step 5. Producing substrate bags

Extensive practice will be required by trainees to make surethat they can produce spawn bags by themselves or be able to verify the qualityof bags of spawn bag producers. This is hands-on training and will be, with thesubsequent steps, the focus of training.

Step 6. Pasteurizing bags

Pasteurization is necessary to completely sterilize substratebags. If bags are not properly pasteurized due to insufficient residence time inthe pasteurization chamber or because temperature is insufficient, bags will becontaminated resulting in poor growth of mushrooms or complete spoilage ofbags.

Step 7. Inoculating bags with sorghum seeds

Inoculation must be done with extreme caution. It is anextremely delicate step that will ensure higher yield with disease freesubstrate bags. Work must be done near a flame from an alcohol lamp duringinoculation.

Step 8. Incubating bags

During incubation, moisture, light, temperature andventilation must be monitored constantly. Incubation time will differ accordingto the type of mushroom and climatic conditions.

Step 9. Opening bags

Following incubation, mushroom bags must be opened accordingto the type of mushrooms.

Step 10. Maintaining and monitoring

Maintenance of the mushroom house is crucial for higheryields. When kept clean, there are less insects and pest, less diseases. Bagsmust be checked individually and kept clean.

Step 11. Harvesting

Harvesting should be done at least twice a day to ensure thatmushrooms are selected young and healthy. When harvested at the right time, nottoo big, mushrooms can keep for a longer time and their taste is sweeter andmore delicious. Depending on the type of mushroom, one substrate bag can producea total of 250 to 500 grams of mushrooms.

Step 12. Cultivating straw mushrooms

Straw mushrooms are very popular in South East Asia and arecultivated using a straw bed. Because of their popularity and market demand, itis interesting to learn how to cultivate this type of mushroom.

Step 13. Packaging

When selling on the fresh food market or from the farmdirectly very little packaging is required. Most people use plastic or paperbags.

Step 14. Marketing

Marketing remains the key to a successful enterprise. Caremust be taken to always review the competition and to offer clients reliabilityof supply and quality of mushrooms.

Step 15. Processing

Processing of mushrooms is limited only by a person’simagination. There are already numerous methods and recipes, which can offervalue, added products. Nevertheless, in rural areas, the market may be smallbecause of financial limitations.

Step 16. Waste management and recycling

Waste must be handled properly in each step of the mushroomcultivation process. Recycling and utilization of waste is not only a good wayof preserving our environment but also of saving money.

Step 17. Troubleshooting

It is necessary to know the most common problems found inmushroom production, their symptoms and their remedies. Although this sectionwill never replace the advice of an expert, it should help solve basic problemsand help identify problems before they occur.

Step 18. Preparing the mushroom house

Mushroom houses can be built for as little as 500 Baht (US$12) made of readily available yet appropriate materials such as rice straw,grass, dried leaves, used rice bags and tree branches.

Step 19. Starting the business

As an entrepreneur in mushroom production, it is necessary tohave basic knowledge in management and bookkeeping. This will allow tracking ofprofit and losses.

Step 20. Keeping records

Keeping records is very important since it allows monitoringof all expenses incurred in mushroom production. It also allows to verify howmuch profit is generated in the business and identify how certain costs can bereduced in order to generate more profit.

Step 1. ABOUT MUSHROOMS

Nature of mushrooms
Uses for mushrooms
Nutritional values in mushrooms
Health properties of mushrooms
Cultivated mushrooms Vs wildmushrooms
Selecting the right type of mushrooms forcultivation

Nature of mushrooms

Mushrooms or fungi do not contain chlorophyll; they must feedon plants or animal matter. Some mushrooms feed only on dead matter while othersfeed on living plants or animals, which they sometimes harm or benefit.Mushrooms need a controlled environment with appropriate humidity, light,temperature, ventilation, air pressure, pH and nutrients. They also need adisease free environment.

There are three different groups of mushrooms orfungi:

1. Saprophytes

Those Fungi or Mushrooms that feed on dead plants or animals.Pleurotus Ostreatus or Hed Nangrom is an example of this group.Saprophytes are useful as they help breakdown dead matter.

2. Parasites

Those Fungi or Mushrooms that feed on living plants oranimals. Many parasites damage and sometimes kill plants or animals they liveon.

3. Symbiotic fungi

Symbiotic fungi grow on living plants, but do not damage them.The fungus and plant help each other. Fly Agaric grows symbiotically with birchor pine trees and its mycelium grows around the tree roots. The tree providesthe fungus needed sugar and the fungus gives the tree nutrients it has brokendown from dead leaves. This process allows birch trees to survive in poorsoil.

Mycelium living buried in soil or substrate, and mushroom (orfruit body) which appears above ground or substrate, are made-up of tinythread-like tubes called “hyphae.” Mycelium is made of looselyarranged hyphae while mushroom is made of tightly packed hyphae. Hyphae developfrom spores that are produced in the gills of a mushroom. Thousands of tinypollen-like spores are produced in the gills of a mushroom. When the spores areripe, they are carried away by the wind. The parent mushroom quickly decays. Ifa spore lands on a suitable surface, it germinates to produce a thread-likehyphae. There are two types of spore, positive (+) and negative (-). A mushroomwill only form if hyphae from + and - spores join to form a new hyphaecontaining both types. If conditions are right (enough food and moisture) thisnew hyphae grows and forms a tangled mass of threads. Eventually the mass ofthreads formed a “button” which begins to grow out of the soil orsubstrate thus creating a mushroom.

Uses for mushrooms

Mushrooms can be used as food (fresh, snacks, sweets...) asmedicine and for industrial purposes (coloring, adsorbents...).

Nutritional values in mushrooms

Mushrooms provide high protein and essential amino acids. Lowin fat and high in fiber, they also provide vitamins thus stimulating the immunesystem. Eating two to three types of mushroom per day can provide the properamount of essential amino acid required by the body. It also supplies highlevels of protein and vitamins. Normally, one adult can consume about 200-800gram per day. For elderly people and children, 200 and 500 grams aresufficient.

Table 1. Nutritional values of mushrooms (a fewexamples)

Source: Dr. SunanPongsamart & staff. Biochemistry, Faculty of Pharmaceutical ChulalongkornUniversity of Thailand.

Health properties of mushrooms

Studies show that certain types of mushrooms have a directimpact on body activities.

Source: ArunyikMushroom Center.

Cultivated mushrooms Vs wildmushrooms

Before eating any mushroom, make sure you have properlyidentified the specie. Every year, hundreds of people become ill and some evendie because they collect wild mushrooms and wrongly identify them.

Eating cultivated mushrooms remains the safest way forselecting edible mushrooms.

Selecting the right type of mushrooms forcultivation

Most of the cultivated mushrooms are from the saprophytegroup; there are about 5,000 known species but very few that can be cultivatedeconomically. Select the most suitable type of mushrooms according to yourenvironment and to market demand. The following gives an overview of the mostcommonly produced mushrooms. Those marked off line are the types of mushroomsintroduced in this manual and successfully tested in Thailand.

Table I. Various species cultivate in substratebags

* Informationfrom Arunyik Mushroom Center.
** Informal scientific name.
*** Named by David Arora: Author of MushroomsDemystified
**** Named by Samana Phothiluk: Santi Asoke Buddhism Group,Thailand.

Source: ArunyikMushroom Center.

Step 2. PRODUCING PDAMEDIUM

Tissue Culture
Selecting tissue culture
Culture from PDA to PDA

Tissue Culture

1. Prepare materials:

Potatoes: 200gr.
Dextrose: 20 gr.
Agar powder: 20 gr.
Water: 1 liter.
Cotton (gauze)

2. Wash and cut potatoes into one-centimeter cubes; leave onor remove the skin.

3. Clean small flat bottles (small whiskey bottles as acontainer can be used).

4. Place potatoes in one liter of water. Simmer for 15 - 20minutes.

5. Remove potatoes & keep the broth as clear aspossible.

Add water to broth to reach one liter of liquid PDA

6. Bring water to stove. Add dextrose followed by agar. Slowlystir continuously with regular speed until completely dissolved.

7. Pour liquid PDA in bottle until you reach 5 - 10 mmhigh.

8. Plug bottle with cotton.

9. Place bottles in autoclave at 121^oC for 20 - 30minutes to ensure complete sterilization.

Let cool down to around 37^oC.

10. Place bottles in slanted position as to increase surfacearea of the medium. PDA should come close to the neck but must not touch thecotton plug.

After PDA medium is settled in bottle, transfer all bottles toclean shelf in the clean room.

11. Check for contamination (contamination can be seen whendark spots or lines occur).

Selecting tissue culture

1. Prepare materials:

• Special needle (insulated handle)
• Alcohol lamp
• Alcohol
• Cotton (gauze)
• Matches or lighter
• Bottles with PDA
• Laminar flow cabinet (or protected environment)
• UV lamp

2. Select a strong mushroom for culture.

• Healthy.
• Not too mature, not too young.
• Not too humid (at least 2-3 hours after watering)
• With a stiff stalk
• Make sure it is clean and far from any contaminated mushroom.

3. Clean the room, all necessary tools, inside and outside thelaminar flow cabinet with alcohol. Transfer PDA bottles and necessary tools intothe chamber.

4. Place all cleaned materials inside laminar flow. Turn on UVlamp and laminar flow. After 10-15 minutes, turn off UV lamp but leave laminarflow for the duration of the operation.

5. Clean both hands and bottles with alcohol and insert handsinto the cabinet.

6. Hold needle with 2 fingers in a 45^o-degreeangle, flame needle to disinfect until the needle turns red. Make sure it doesnot touch any surface after flaming.

7. While needle cools down (15-20 seconds - hold needle not totouch anything or place it on the clean surface of a glass).

8. Using other fingers, tear mushroom lengthwise (DO NOT useknife to cut).

9. With the needle, cut a small piece (2 mm x 2 mm) of fleshytissue from inside the mushroom (in the middle between the cap and the stalk).Make sure that it is clean and did not touch the outside of themushroom.

10. Flame around the mouth of the bottle. Using other fingers,remove cotton plug of PDA bottle in front of flame to secure againstcontamination.

11. Insert the needle in the bottle and inoculate by placingsmall piece of cut mushroom in the middle of the PDA’s surface. Make surethe piece of mushroom does not touch anything before entering the PDAbottle

12. Close bottle immediately near the flame with cottonplug

Note: the bottom of the bottle should always be lower than themouth of the bottle and the mouth of the bottle should remain near the flame atall times.

13. Label bottles and indicate: Date, type of mushroom, motherspawn #.

Culture from PDA to PDA

Because of the extremely delicate nature of tissue culture,it is highly recommended that tissue culture be done in only a few bottles ofPDA since there is high risk of contamination. Then, several bottles of PDA canbe prepared from the extremely pure mycelium.

9. With the needle, cut a small piece (5 mm x 5 mm) ofmycelium on PDA Make sure that the PDA not contaminated.

10. Flame around the mouth of the new PDA bottle. Using otherfingers, remove cotton plug of PDA bottle in front of flame to secure againstcontamination.

11. Insert the needle in the bottle and inoculate by placingsmall piece of PDA mycelium on the middle of the PDA’s surface. Make surethe mycelium PDA does not touch anything before entering the PDAbottle.

12. Close bottle immediately near the flame with cottonplug

Note: the bottom of the bottle should always be lower thanthe mouth of the bottle and the mouth of the bottle should remain near the flameat all times.

13. Label bottles and indicate: Date, type of mushroom, motherspawn #.

14. Whether from tissue culture or PDA to PDA, from the timeof incubation to full growth mycelium will take about 10 - 15 days. (Dependingon species).

15. Keep PDA bottles with mycelium on clean shelf.

Check infection by other fungi in the bottle everyday. Alsocheck growth rate.

16. After mycelium covers whole PDA medium, keep maturemycelium in cool place or in the refrigerator in the vegetablessection.

17. Check for contamination. Separate contaminated bottles.Transfer contaminated bottles to clean.

18. Keep detailed notes of observations.

Step 4. MULTIPLYING SPAWN ON SORGHUMSEEDS

1. Prepare materials:

• Sorghum seeds
• Bottles (flask type)
• Cotton (gauze)
• Paper squares 7 cm x 7 cm
• Rubber bands
• Alcohol lamp
• Alcohol bottle

Note: Various types of grains can be used: Sorghum, millet,wheat

Grains must:

• Have been recently harvested
• Contain few broken kernels
• Little contamination
• No fungi, no insects
• No more than 12% humidity

2. Soak sorghum for one night; 2 liters of water per 1 kg ofgrain.

Wash and strain sorghum seeds to remove all water.

3. Steam sorghum seeds for 30-45 minutes to soften grains andcook about 25%.

4. Drain water and spread sorghum seeds to cool down anddecrease moisture.

5. Fill ¾ of bottle with sorghum seeds.

6. Carefully prepare cotton plug

7. Tightly plug mouth of bottle with cotton and leave out forventilation.

8. Transfer all prepared bottles to the sterilizationchamber.

Close chamber. Fire-up burner or stove to heat chamber. Makesure to release all air from the chamber before starting. Keep pressure in thechamber at 15 lb./sq.inch. or 121^o Celsius for 30 minutes for smallchambers and 45 minutes for medium chambers.

Let bottles cool down.

9. Transfer bottles to a clean and cool place.

10. Bottles must be cleaned and well prepared.

Prepare the well verified PDA bottles

11. Clean laminar flow chamber using alcohol.

12. Transfer PDA, sorghum seed bottles, paper and rubber bandsin laminar flow chamber. Light UV lamp for 10 - 15 minutes before starting.Place needle in alcohol.

Turn off UV. Clean both hands with alcohol and insert handsinto the chamber.

13. Using 2 fingers, take out needle, pass through fire as toburn alcohol, and disinfect needle. Make sure the needle turns red.

14. After the needle cooled down to normal state, use needleto cut small square (5mm x 5mm) of PDA with mycelium (white color).

15. Close bottle immediately. Remain near flame at alltimes.

16. Using other hand flame around the mouth and shoulder ofthe sorghum seed bottle.

Using other fingers, open spawn bottle near flame to avoidcontamination.

17. Insert needle and inoculate sorghum seeds with PDAmycelium by placing small square piece in the middle of the bottle. Make surethe PDA mycelium does not touch anything before entering the sorghum seedsbottle.

Note: The mouth of the bottle should be near the flame. Themouth should remain higher than the bottom part at all times. Do not touch mouthof bottle with piece of PDA.

18. Close bottle immediately.

19. Place square paper over cotton and tie with plastic neckor rubber band.

20. Label inoculated sorghum bottles writing: Date, Spawn no.,ref., and inoculation time.

Note: It takes about 10 - 15 days to get full-grown sorghumgrain mycelium, depending on the species.

21. Keep mature sorghum seeds in a cool place or in thevegetable compartment of the refrigerator. Check for infectionregularly.

22. Remove contaminated bottles.

Transfer contaminated bottles to cleaning site. Clean bottlesas normal glassware.

23. Observe and collect data. Take notes to drawconclusions.

Note: A loss of about 3% is to be expected.

Step 5. PRODUCING SUBSTRATEBAGS

1. Prepare materials:

• Plastic bags (polypropylene 7” x 12.5”)
• Plastic necks (about 4 cm diameter)
• Cotton plugs Cover filters (square piece of filter paper)
• Rubber bands Sawdust (cover top of substrate pile with rice sacks to maintain humidity)
• Rice bran
• Calcium sulfate
• Calcium carbonate
• Magnesium sulfate

Note: Substrate is the material used to grow mushrooms.This material or substrate is a mixture of all ingredients or “food”necessary for mushrooms to develop. Although sawdust is the most common and easyto use basic material for making mushroom substrate bags, other alternate andsometimes lower cost materials can be used. For example, in Asia, because ofintense rice cultivation, rice straw can be used since straw is readilyavailable in most rural areas. Because of its lower cost (and localavailability) it may be better suited as a substrate than sawdust. Furthermore,rice straw generally generates higher yield and better quality mushrooms; bothtexture and taste of mushrooms are improved when using straw instead of sawdust.Nevertheless, straw needs to be prepared before use requiring harder work, andfermentation for a period of 9 - 12 days.

2. Preparing rice straw as substrate:

Put straw in grinder to reduce its size. Soak paddy straw 100Kg. With water and mix with urea 1-2 % by weight, ferment for 3 days. Turn overthe pile, then mix with 2% lime and ferment it again 3 days. Turn over the pileagain, mix with 0.2% magnesium sulfate, and ferment 3 more days. The last turnover makes the straw readily composted for using as substrate. Check moistureand for a urea smell. If there is no urea smell and the moisture is 65-75%, thesubstrate is ready for packing. If there is some urea smell, it is necessary toferment further until there is no more smell. Then pack in size 8” x12” PP. Bags.

3. Substrate preparation

4. Weigh all components using scale.

5. Mix well all ingredients in mixer or manually using shovelsor paddles

6. Add water to keep moisture content between 65-75%.

7. Make sure all ingredients are well mixed and that there areno lumps.

8. Sitting on floor, fill plastic bags with substrate usingsmall shovel.

9. Compact substrate by hitting bags with empty bottle,hand.

Or

Use compacting machine.

10. Place plastic ring on bag

11. Pull out top of bag through plastic neck.

12. Fold-down on plastic ring.

13. Tie with rubber band.

14. Introduce stick with pointed head through plastic neck ofbag to make hole almost to the bottom of the bag; DO NOT TOUCH BOTTOM ofbag.

15. Check weight of bags (should be between 800-1000 grams perbag)

16. Prepare plastic caps to close bags by addingcotton.

17. Close bags with plastic caps.

18. Fill iron racks (9 bags per rack for commercialchamber).

Transfer bags to pasteurization chamber.

Step 6. PASTEURIZINGBAGS

Country type pasteurization
Commercial pasteurization
Solar heating pasteurization (optional inreplacement of steam pasteurization)

Country type pasteurization

1. Prepare Equipment

1. Steaming potcountry style - use 200 liters drums.
2. Firewood.
3. Iron or bamboo screen - round shape height 5 inches to fitinside drum.

2. Clean steam pot and add about 4 inches water.

3. Place iron or wooden screen so it comes out 1 inch higherthan water.

4. Place bags in pasteurization system until full (between 80- 100 bags).

5. Cover everything with double layers of old ricebags.

6. Place plastic over rice bags and close tightly.

7. Light fire and maintain temperature constant for a periodof 3 -4 hours from the time temperature reaches 90 - 100^oC which isthe moment steam starts coming out continuously.

Important: Temperature must remain constant and thereshould always be water in the drum.

8. When completed, take the firewood out of thestove.

9. Let cool down for approximately 20 minutes. Take off coverbags and let cool down more.

10. Transfer bags to inoculation area.

Commercial pasteurization

1. Clean the water reservoir at the bottom of thepasteurization chamber by releasing the valve. Dry with cloth.

2. Refill the water up to the marked level.

(Depending on the type of chamber, water needs to be addedto produce steam, other types will produce steam in boiler and transfer tochamber)

3. Transfer iron racks into the chamber, one by one until thechamber is full.

4. Close door securely and verify thermometer.

5. Light burner and leave at 98^oC -100^oC for 3-4 hours. Make sure all air is released from the chamberwhen starting to keep the time.

(Burner may be located underneath the pasteurizationchamber where water is already present, or underneath boiler to generatesteam)

6. Open valve to send steam to pasteurization chamber (forboiler generated steam). Make sure all air is released from the chamber whenstarting to keep the time.

Adjust surrounding air using valve (3-4 hrs)

Leave to cool down by releasing the door of chamber. (1.5 - 2hrs).

7. Transfer bags to the already cleaned inoculationarea.

Solar heating pasteurization (optional inreplacement of steam pasteurization)

1. Fill substrate bags into the chamber.

Clear area and bring substrate bags.

Close cover.

2. Be sure that sunlight will reach under the cover.

Leave under the sun for one whole day.

3. Transfer bags to inoculation area

Step 7. INOCULATING BAGS WITH SORGHUMSEEDS

Note: The inoculation room must be kept very clean and freeof diseases to avoid contamination. Avoid sunshine from entering thearea.

1. Prepare materials:

• Alcohol lamp
• Sorghum coated with spawn
• Fire
• Square paper (5’’ x 5’’)
• Rubber bands
• Cotton Alcohol
• Pasteurized substrate bags

2. Clean room with broom or dust vacuum Rub the floor withdisinfecting solution.

3. Bring substrate bags from pasteurization chamber toinoculation area.

4. Light alcohol lamp.

5. Disinfect hands and pasteurized substrate bags withalcohol.

6. Take bottle of sorghum coated with spawn (all whitecolor).

7. Shake well bottle against car tire (or old tire) to releasesorghum seeds and then, bring bottles to inoculation room. Do not openbottle

8. Flame around the bottleneck. Open bottle very close toflame to take out air from inside.

9. Drop 10 - 20 sorghum seeds coated with spawn in themushroom bag. Act very quickly and with very little movement.

10. Then bring cotton to close bag as quickly as possible.Repeat for all bags.

11. Leave bottle near the flame until all bags have beeninoculated. Then close the bottle.

12. Following inoculation of all bags, place clean squarepaper to cover the top of the bag and tie with rubber band.

13. Bring bags to incubation room.

Step 8. INCUBATING BAGS

1. Clean around and inside the incubation house using a broom.Always inspect for cleanliness before entering with new spawn bags.

2. After inoculation, transfer substrate bags to mushroomincubation house.

3. Place bags on shelves for incubation.

4. Incubation.

Bags can be placed horizontally or vertically, which takesmore space.

Note: At the beginning, little ventilation and light shouldbe allowed. After about 10 days, there ventilation should regulate the desiredtemperature. After 20 - 25 days, area should be well ventilated and more lightcan be let in for constant monitoring.

* Flushes meansharvesting time or number of harvests

**Production time is the number of weeks followinginoculation. This will depend on the season and to the amount of care given byfarmers.

These should serve as an indication only.

Try to find out the causes of abnormal mycelium (PEST,DISEASE).

6. Move bags to fruiting body area (or prepare forfruiting).

7. Separate contaminated bags and pasteurize again

or

separate partially contaminated bags and open them

or

tear the plastic bags off and reuse sawdust

or

ferment substrate as compost for gardening.

(See waste management).

8. Observe and collect data.

Take notes before drawing conclusions.

Step 9. OPENING BAGS

1. Clean around and inside the fruiting body house using abroom.

2. Transfer mature spawn bags to the mushroom fruiting bodyhouse using a trolley (or prepare them for fruiting).

Place bags on shelves.

3. Open bags according to type

3.1 Oyster mushrooms- Hed Nangrom (Pleurotusostreatus)

Take off cotton plugs.

3.2 Filamentus fungi - Hed Khon Kao (Lentinussquarrosulus)

And

3.3 Hed Lom (Lentinus polychrous)

Cut plastic bags at the shoulder of the bag using a knife orcutter.

3.4 Ear Mushroom (Auriculariapolytricha)

Cut the side of the plastic bags; four cuts per vertical lineand cut on four lines around each bag.

Step 10. MAINTAINING ANDMONITORING

1. Spray water to control humidity in mushroomhouses.

Water often but not much each time.

No water should enter the bags.

Humidity should not be more than 90% and not less than75%.

2. Look at the temperature to control the atmosphere inmushroom houses

Open or close doors and windows in mushroom houses to controllight and ventilation.

If temperature is too high, leave doors open during the nightto change the air.

When people feel comfortable, it means mushrooms are in a goodenvironment.

3. Check for mites and other pests at least twice aweek.

4. Identify type of pest.

5. Keep bags clean at all times.

6. Allow natural pest control.

7. Identify and separate contaminated bags.

8. Manually pick all garbage.

Remove contaminated bags and pasteurize again.

9. Keep good and clear records of your mushroomproduction.

Step 11. HARVESTING

1. Look for mature mushrooms.

Mushrooms are ready to be picked 2 - 3 days after they firstappear.

Pick mushrooms gently by grasping stalk and pulling outslowly.

Note: Mushrooms must be harvested at the most appropriatetime. If too small, they cannot fetch a good price. If too big, theirconservation period is reduced; they are not so sweet and tasty. Harvestingshould be done two or three times a day.

2. Put mushrooms in order in a basket, about 5-8 kg perbasket. Trim and peel by cutting at the base of the stalk to make the mushroomclean. Place mushrooms in basket.

3. Weigh all mushrooms and take notes.

Note: A bag of mushrooms should yield between 250 - 350grams of mushrooms in 4 to 5 flushes.

Bags lose much of their weight once they have exhaustedtheir production.

Step 12. CULTIVATING STRAWMUSHROOMS

Straw mushrooms can be cultivated as demonstrated bytrainers:

1. Plow soil with hoe or spade to make the ground smooth andthe soil well aerated.

2. Spread fertilizer slightly to add nutrients.

3. Spread water using watering bottle or hose to saturatehumidity in the soil.

4. Prepare reusable wooden frames and place on theground.

5. Used mushroom bags are broken and placed inside the woodenframe as growth media. This allows recycling of bags.

6. Break old mushroom bags and use as substrate asfollows:

• 1 layer of broken bags
• 1 layer of straw mushroom spawn
• 1 layer of sawdust waste from old bags
• 1 layer of Broken bags
• 1 layer of Straw mushroom spawn
• 1 layer of Sawdust waste from old bags
• 1 layer of Broken bags
• 1 layer of Straw mushroom spawn
• 1 layer of Sawdust waste from old bags

Each layer is mixed with waste from cleaningmushrooms.

7. Add water and pack with feet to make cake.

8. Remove wooden frame carefully leaving a mediumcake.

9. Repeat operation several times leaving approximately 20 cmbetween each cake.

10. Make a drain around the series of cakes to allow drainageof excess water.

11. Place little pieces of wood on the side of the cakes in aslanted manner in order to create a slope.

12. Spread one or two, or as required, plastic sheet(s) inorder to fully cover cakes and the pieces of wood to allow the rain to slip intothe drain

13. Spread hay over the plastic sheet as to maintain humidity,protect sunlight and keep or hold the temperature inside the bed.

After 3 days allow into the bed.

Set-up the curve under the plastic sheet to make moreair.

14. After 4-5 more days check the premodium and wait for theharvesting stage.

Step 13. PACKAGING

Packaging

Before packaging, make sure all mushrooms are welltrimmed.

For selling fresh mushrooms on the market, little or nopackaging is required. Mushrooms are weighed and placed in paper or plasticbags.

Mushrooms cannot keep for long and therefore all mushroomsmust be sold quickly following harvesting. They can keep in a refrigerator for12 - 24 hours. To avoid humidity from accumulating in the bag, place mushroomsin bags and blow air in them. Tie bag with rubber band.

If no refrigerator is available, place mushrooms on bananaleaves in a cool area, or put them on top of water under the shade in awell-ventilated place.

Step 14. MARKETING

Marketing

Mushrooms can be sold directly to consumers or given to wholesellers. The profit will be reduced when dealing with an intermediate but if agood agreement can be made, it also saves on expenses related tomarketing.

Prices of mushrooms will depend on the season and the type.Different seasons will give better yields for certain mushrooms.

Sales outlets:

• From the farm - Make sure people know you cultivate mushrooms
• Community
• Local market
• Neighboring markets
• Restaurants
• Hotels
• Supermarkets

Quality control:

Inoculated mushroom bags can also be sold and generatesupplemental income.

Note: Constant monitoring of competitors is necessaryto ensure market share

Step 15. PROCESSING

Conserving mushrooms
Fermented mushrooms “Pla lahed”
Fermented mushrooms in bananaleaf
Heavenly mushrooms “HedSawan”
Pickled mushrooms with soyasauce
Shrimp paste mushrooms(vegetarian)

Conserving mushrooms

Because mushrooms are highly perishable, strategies inconservation techniques are necessary. Drying is a good option since it allowsmushrooms to be used in cooking. Drying can be done with electrical and solardryers. Nevertheless, this cannot be done during the rainy season since driedmushrooms would take in humidity immediately and therefore their conservationcannot be guaranteed.

Fresh mushrooms can be processed and sold to shops andrestaurants as finished products. Many products can be made with mushrooms.Aside from being added to soups and sauces, mushrooms can be converted intosweets, cookies, candies, various snacks, and can also be dried. However,facilities in rural areas are not necessarily capable of supporting suchprocessing techniques. The following recipes are just of few examples of some ofthe easiest and most appreciated types of processed mushrooms in South EastAsia, which can easily be done in small villages.

Fermented mushrooms “Pla lahed”

Ingredients

Clean, trim and shred mushrooms. Steam shredded mushroomsuntil tender. Let cool down. Pound roasted rice using mortar. Add garlic, salt,and pound in mortar.

Place mushrooms in large bowl. Add rice mixture to mushroomsand blend together. Place in jar or bottle. Press in jar, add Styrofoam sheetand close lid tightly. Place jar under the sun for about 3 days. After the 3days, move in a shaded area for about 2 weeks. Fermented mushrooms are ready toeat. After opening the jar, place in the refrigerator forconservation.

Fermented mushrooms in bananaleaf

Ingredients:

Preparation

Clean mushrooms with water and shred. Steam mushrooms. Letcool down. Press water out. Pound garlic. Mix mushrooms with garlic, stickyrice, and salt. Add chili. Press into small balls. Tie with banana leaves orplastic. Tie with rubber band. Leave at room temperature for a period of 3 days.Ready to eat, the taste will become sour. These can be eaten as they are orfried with eggs.

Heavenly mushrooms “HedSawan”

Ingredients

Preparation

Take fresh oyster mushrooms, trim, shred and place under thesun to dry. Heat-up vegetable oil in a large pan or wok. Add mushrooms to hotoil and fry until browned. Remove and absorb oil. In another pan, add white Soyasauce and palm sugar. Cook until sticky. Add pepper and fried mushrooms. Mixtogether. Add sesame seeds and mix. Remove and let cool down. Place incontainers.

Pickled mushrooms with soyasauce

Ingredients

Take fresh mushrooms and clean with water. If mushrooms aretoo big, cut into 3 -4 pieces. Blanch them. Remove mushrooms from water andloosely place them in glass bottle or jar. Leave about ½ each at the top ofthe bottle. Add salt and white Soya sauce to brine. Pour brine in to mushroomjars up to the top. Steam bottles to remove all air. Tightly close lid. Let cooldown.

Shrimp paste mushrooms(vegetarian)

Ingredients

Steam soybean tailings until cooked. Place in bowl and coverwith lid. Let stand for 1 - 3 days. Mix dried grounded mushrooms in boilingwater. Cover and let stand for 3 days. Mix fermented soybeans and fermentedmushrooms together. Add salt. Ferment for an additional seven days. Place in panand simmer with cover. Mix regularly until cooked. Keep in cool place.

Step 16. WASTE MANAGEMENT ANDRECYCLING

1. Collect all waste such as plastic or dirty cotton plugs.Cotton can be burned as alternate fuel.

Plastic waste should NOT be burned in open air. It shouldbe sent for collection by municipal waste treatment facilities with othergarbage, for proper disposal.

2. Substrate from bags can be re-used to make new bags.Mycelium must be removed and substrate needs to be well pasteurized. orconverted into compost

3. Substrate bags can also be converted into compost asfollows:

Break bags open and send plastic bags to be collected bymunicipality.

Mix substrate with effective microorganism (EM) and sugar, andmaintain humidity at 65-75 %.

Place in used rice bags for a period of approximately 30 daysor on the ground under the shade. Compost is then ready to be used in gardens,rice paddies or sold as organic fertilizer.

4. Bring all organic waste to the compost site and prepare forfertilizer.

5. Separate all usable elements to be re-used.

6. Plastic necks, cotton, and elastics can be cleaned andreused.

Step 17. TROUBLESHOOTING

“Preventing is better than solving theproblems”

Step 18. PREPARING THE MUSHROOMHOUSE

Materials that can be used
Mushroom shelves and suspendedsystems
Country style pasteurizationsystem

Materials that can be used

• Rice straw
• Grass
• Leaves
• Bamboo
• Tree branches
• Old rice and other grain bags
• Shade mesh

Using old rice bags and driedleaves on the roof.

Using branches for structure

Figure A

Figure B

Mushroom shelves and suspendedsystems

Different types of systems can be used inside the mushroomhouse. All have their advantages and disadvantages. Each person will select thesystem most appropriate considering the disability andenvironment.

Traditional bamboo shelvessystem

Suspended systems

More heavy-duty steel racks oftenused in commercial enterprise.

Country style pasteurizationsystem

Step 19. STARTING THEBUSINESS

Procedure to start a mushroom productionfarm

Procedure to start a mushroom productionfarm

1. Identify location for the mushroom house

Make sure the land is above flooding level. Location shouldoffer good ventilation.

2. Set-up mushroom house and equipment

There are several ways of building small mushrooms houses asseen in the chapter PREPARING A MUSHROOM HOUSE page 101 and annexes 1 and 2.Appropriate material is always the most economical.

Initial investment

It is highly recommended that you start the business by buyingalready inoculated mushroom bags. A minimum of 1,000 bags to start is bothfeasible and easy to manage. It will allow you to understand the basis ofmushroom production without investing too much money.

4. Maintain mushroom house

Keep house clean. This will reduce disease and pest and willensure higher yield. Constantly monitor humidity and light.

5. Check for contamination and disease

At least twice a week, visually check each bag to see if thereare any spots or if only part of the bag becomes white.

6. Check for pest

At least twice a week, visually check each bag for smallmites, flies, ants or other pests.

7. Harvest mushrooms

Harvest mushrooms at least twice a day to collect only youngand strong mushrooms. These high quality mushrooms will ensure that your clientswill be happy and will come back for more.

8. Sale and marketing of mushrooms

Mushrooms can be sold from the farm directly, within thevillage on the fresh market. They can also be supplied to restaurants andhotels. Always monitor the competition and adjust prices according to season andlocal demand.

9. Keep records

Records will make you see how much profit you make. See thefollowing section for details in keeping records and to see expectedincome.

10. Seasonal business Vs Continuous business

Because of rice harvesting around Asia, there are certaintimes of the year when people are busy working in the fields. Furthermore,during the rainy season, wild mushrooms come out thus reducing the demand andtherefore the price of cultivated mushrooms. Many people wish to stop producingmushrooms during this period. Nevertheless, there is still a market for certaintype of mushrooms. Processing may also be profitable during the rainyseason.

For a continuous income all year round, it is necessary toplan and make sure that there are always mushrooms at the fruiting stage whileother bags are at the incubation stage. This means that the farm can become themajor source of regular income for the family.

Mushroom can be separated into three levels ofoperation:

Examples

Step 20. KEEPING RECORDS

Check profit
Income to be expected

It is very useful to keep records of income and expenses. Itallows to verify how much profit is being made. If the profit is low, you mustsee how you can reduce expenses without reducing the quality. If profit is high,it may be time to expand the farm with the money acquired from theprofit.

Check profit

First, review all expenses

Income to be expected

(Under normal circ*mstances based on the experience oftrainees in Ubon Ratchathani between February and October 2000)

Note: Furtherincome can be generated by the sales of spawn bags.