I am planning to start mushroom farming. I request the members to give me some insights into how to proceed. I need advice on how much land required to produce atleast 300 kgs per day. How much capital to be allocated. What type of mushroom has good market locally and internationally. Thanks in advance folks.
Did you start mushroom farming.
Hi friends,
It’s been quite a while since I posted anything on this portal. I have been growing different strains/types of oyster mushrooms organically in my farm here in Bangalore.
All these years of experience has fructified into value-adding the mushrooms, viz. Soup mix and protein mix and of course pickle, which are accepted healthily by the community.
I have ventured into growing Lion’s Mane and Shitake recently. It’s a great challenge indeed given the extremes of the climate. Plans are afoot to streamline the process.
I have been in touch with the IIHR HESSARGHATTA in trying to procure Ganoderma Lucidum, aka Reishi spawns, but it seems it’s grown/taught there.
I request the forum to please intimate me if anyone can supply spawn, on my WA number 8861407390. Thanks and best wishes to all.
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Sir How is your farming growing is there any way to connect with you related to mushroom farming
Start with Mushroom marketing …Fresh Mushroom culture is easy , low cost project …but trading at fair price is tough …due to technical reasons
Fresh mushroom is highly perishable , low shelf life …and highly competitive market condition , retailer dependency product
Start with dehydrated mushroom …less risky …high shelf life …once you have ready network of B2B or D2C consumers …then step into culture …
We do deal with Wild Edible Forest Mushroom , which grows with it’s own in the forest beds , lesser known to urban taste buds …
Referral pic of a wild edible ectomycorrhizal forest mushroom
Botanical name : Astraeus hygrometricus
English name : False Earthstar,
Tribal vernacular name : Phutko / Kurkure
Habitat : Grown wild in the sal (Shorea robusta ) forests of West Bengal Forest .
Taste : Sweet taste and meaty flavor of the mushroom due to umami 5’-guanosine monophosphate (2.43 mg/g) presence .
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