Mushrooms are the fruiting body of micro-organisms, which is known as fungi. Alike other plants, mushrooms lack in chlorophyll and do not produce photosynthesis. For people, mushrooms themselves are tasty as well as beneficial source of nutrients. To propagate the mushrooms, the growth of mycelium generates spores in the gills for dispersal.
The publisher Asia Pacific Business Press Inc., published “Handbook on Mushroom Cultivation and Processing (with Dehydration, Preservation and Canning)” informing about the uses and benefits of fleshy fruit that is, mushroom. Mushrooms are the fastest growing basidiomycetous fungi that produce healthy nutrients for people. They are energy rich food because they are rich in vitamins, minerals and proteins.
Since 300 years, cultivation of mushroom is in vogue. But, the commercial cultivation of mushroom recently started in India. However, mushroom cultivation also taken place in Haryana, Uttar Pradesh, Rajasthan during winter season, whereas Jammu and Kashmir, Himachal Pradesh and other Hilly areas are already confined with this technology. There are three different types of mushrooms available in the market, which includes button mushroom, paddy straw mushroom and dhingri (oyster). Amongst all, button mushroom is popular and cultivated easily at cottage or small scale levels. Chinese food restaurant, hotels, households and clubs are the main consumers of mushroom. Basically, they are selling at big departmental stores at extensive level. The manufacturing process of mushroom is bit difficult task because of its delicacy. The process includes preparing spawn (mushroom seeds), compost preparation and spewing.
Author of the book focused on all the major topics of mushroom cultivation, which includes, nutritive value of edible mushrooms, medicinal value of mushrooms, advantage of mushrooms, morphology of common edible mushrooms, classification of fungi-a brief survey, delicious recipes of mushroom, chemical composition, anti-nutritional factors and shelf-life of oyster mushroom, composition and food value of sclerotium and edible mushroom, osmotic dehydration characteristics of button mushrooms, mushroom cultivation, cultivation of white button mushroom, cultivation of paddy straw mushroom and many more cultivation of various types of mushrooms.
Our book is the full-fledged dictionary of mushroom cultivation, through which you can get the thorough knowledge on all the procedures and cultivation of mushrooms. New entrepreneurs, agriculture universities, consultants, agriculturists and researchers will find this book beneficial. You can browse our website http://www.niir.org/books/book/handbook-on-mushroom-cultivation-processing-with-dehydration-preservation-canning/isbn-9788178330341/zb,,f9,a,0,0,a/index.html at anytime. At this link you will find all the information related to mushroom cultivation technology and gist of the book, which definitely helps you to understand the attribute of the book.
