FAO mushroom farming

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Essentials of mushroom cultivation Fungi come in many shapes, sizes and colours. Macrofungi is a general category used for species that have a visible structure that produces spores, which are generically referred to as fruiting bodies. Unlike the leaves of green plants, which contain chlorophyll to absorb light energy for photosynthesis (the process by which plants convert carbon dioxide and water into organic chemicals), mushrooms rely on other plant material (the substrate) for their food. Life cycle of a mushroom The key life cycle stages for fungi (see Figure 3) are as follows: Vegetative growth of the mycelium in the substrate As spores, released from the gills, germinate and develop they form hyphae, which are the main mode of vegetative growth in fungi. Collectively, these are referred to as mycelium, and these feed, grow and ultimately produce mushrooms (in most species). Mycelium appears as microscopic threads similar in appearance to the mould that sometimes grows on bread. Reproductive growth when the fruit bodies are formed The appearance of fruiting bodies or mushroom varies according to the species, but all have a vertical stalk (stipe) and a head (pileus or cap). Production of spores by the mushroom fruit bodies The underside of the cap has gills or pores from which mushroom spores are produced. The mushroom produces several million spores in its life, and this life cycle is repeated each time the spores germinate to form the mycelium. Growing systems Cultivated mushrooms are edible fungi that grow on decaying organic matter. Mushrooms obtain their nutrients in three basic ways: 1 Saprobic, growing on dead organic matter. Saprobic edible fungi can be wild harvested, but are most widely valued as a source of food and medicine in their cultivated forms. They need a constant supply of Make money by growing mushrooms 9
FIGURE 3 Life cycle of a mushroom 4 Hyphae connect with a tree root to form a relationship that benefits both partners, the fungus and tree. The fungus provides phosphorus, minerals and water, the tree provides carbohydrates for the fungus’ growth and in some cases reproduce. FRUITBODY 1 Spores are carried away from the underside of the fruitbody by the wind. If they land in a favourable site, they germinate to produce an underground branched web called a mycelium. 3 YOUNG FRUITBODY Emerges above ground. 2 SPORES If conditions remain humid and the fruitbodies avoid insect attack, they grow to full size within a fortnight. In the right conditions, a sexual process occurs, fruiting structures are produced, then fruitbodies develop. MYCELIA Two mycelia of opposite mating types fuse. Source: Adapted from geocities.com by Fabio Ricci. suitable organic matter to sustain production and, in the wild, this can be a limiting factor in production. 2 Symbiotic, growing in association with other organisms. The majority of wild edible fungi species (e.g. chanterelles - Cantharellus and Amanita species) are symbiotic and commonly form mycorrhizas with trees, where the fungus helps the tree gather water 10
Page 1 and 2: Make money by growing mushrooms FAO
Page 3 and 4: The views expressed in this publica
Page 5 and 6: Strategies for successful and susta
Page 7 and 8: each booklet identifies additional
Page 10 and 11: Introduction There are hundreds of
Page 12 and 13: Mushrooms and sustainable livelihoo
Page 14 and 15: The medicinal properties of mushroo
Page 16: Livelihood opportunities Trade in c
Page 21 and 22: saprobic species. Some mushrooms -
Page 23 and 24: FIGURE 4 Incubation of mushroom spa
Page 25 and 26: y hanging wet rags at several point
Page 27 and 28: laboratory facilities to produce sp
Page 29 and 30: FIGURE 8 Pleurotus ostreatus (Photo
Page 31 and 32: and, as the spawn develops and the
Page 34 and 35: Assets required for mushroom cultiv
Page 36 and 37: A sterilized composted substrate on
Page 38 and 39: FIGURE 11 Mushroom houses with wall
Page 40 and 41: Strategies for successful and susta
Page 42 and 43: CASE STUDY 6 Product quality and ma
Page 44 and 45: CASE STUDY 7 The magic touch of a l
Page 46: new techniques and/or varieties is
Page 49 and 50: • implementing rural livelihood s
Page 51 and 52: shared investment in equipment, hel
Page 53 and 54: isk for small-scale producers, and
Page 56 and 57: Selected further reading Aletor, V.
Page 58 and 59: Smith, J.E., Rowan, N.J. & Sullivan
Page 60 and 61: Sources of further information and
Page 62 and 63: Federal Institute of Industrial Res
Page 64: THIS BOOKLET HIGHLIGHTS THE MANY OP

FAO mushroom farming

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