Production Of Edible Mushrooms To Meet The Food Security: A Review

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Vaishnavi, M. Durga Prasad, Amit Sharma, Jyotindra Tiwari, Shivam Singh, Shashikant Sharma

Abstract

Mushrooms as part of food have been consumed since ancient times from Greek to Rome to China as a booster to strengthen the immunity of war army men. Gradually it become part of cultured food in some regions. Later when extensive studies were performed on the nutritional value of mushrooms their cultivation and consumption increased tremendously. Mushroom cultivation has grown rapidly over the year due to its low-calorie load, fat, carbohydrates and negligible amount of cholesterol, also mushrooms add important nutrients such as potassium, selenium, vit-B2, vit-B3, vit-D, proteins and an ample amount of fiber in our food. The high demand, market and nutritional value, low cost of production, as well as the medicinal properties of mushrooms, draw attention to their mass production. India is an agricultural country with a wide range of agro-climatic conditions. It generally produces 604 million tons of agricultural waste annually. Mushroom not only recycle the agricultural waste but also fills the nutritional gap of this large population. There is a 4.3% annual increase in mushroom cultivation every year. The total production is maximum in the white button mushroom with the share of 74% of all the mushroom production. Recently many peoples are adapting to mushroom cultivation to make their lives better as well bridging the gap in the nutrition of the society. Now it is high time that the Indian population needs to understand its right nutritional and medicinal value of cultivated and wild varieties of mushrooms. This review primarily focuses on the nutritional and medicinal value of different mushrooms, growth conditions, and their future prospects with indications for certain production issues.

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