Mushroom production has tremendous scope in Tamil Nadu; however, the State does not have enough entrepreneurs to meet its requirements, laments S.S.T. Rajenthran, who won the “progressive mushroom grower” award in 2011 from the Director of Mushroom Research, Indian Council of Agricultural Research, “for his outstanding contribution to the mushroom industry.”
Rajenthran, 46, is an ITI-educated entrepreneur who has been into mushroom production for over 25 years now. He has a unit near Thuraiyur, about 25 km from here.
ICAR has recognised his expertise in milky and oyster mushroom cultivation. He also supplies high-quality spawn to mushroom growers.
Nutritive and medicinal
Mushroom has excellent medicinal properties. It is rich in protein, fibre, and amino acids. Mushroom is a 100 per cent vegetarian food and is good for diabetes and joint pains. Pickles, pappad, soup powder, health powder, capsule, health drinks and pakodas can be made using mushroom. It has no cholesterol and helps in purifying blood. It has low sodium and substantial vitamin and minerals.
Rajenthran calls it an “agri-based industry.” But officially it has been classified as horticulture. India is fortunate in that it could grow temperate, sub-tropical, and tropical mushrooms.
During 1989-92, marketing of mushrooms was a problem in Tamil Nadu. “It is no more so. Chennai alone gets five tonnes of mushrooms a day at present from various parts of the country.”
“However, Tamil Nadu is nowhere in the national map and it is Himachal Pradesh, Delhi, Punjab, and Haryana which are doing well in this sector.” It has good export potential for countries such as China, Singapore, Dubai, and Europe.”
“It is quite remunerative and fetches at least Rs.200 a kg at present. The profit margin is 30 to 40 per cent.”
Low cost project
Rajenthran, who is now concentrating on milky mushroom cultivation, says that its shelf life is about five days as against the one day of button mushrooms. If kept refrigerated, milky mushrooms can be kept for 10-15 days.
On reports that mushrooms could be cultivated at low cost – even as low as Rs. 50, 000 to Rs.1 lakh, he says, “Whenever you use timber for the production chamber, there is every possibility fungus might affect the timber which in turn will hurt the mushrooms in due course,” he contends. Hence, investment is a major problem for the entrepreneurs, he adds.
According to him, mushroom production requires a temperature of 28 deg C to 35 deg C and a humidity of 75-80 per cent. Hence a humidifier is a must. For a production unit of 30 ft X 15 ft, a minimum of Rs.9 lakh would be required. A crop requires 45 days and at least 1.5 tonnes could be harvested per crop. “On an average, 10 tonnes per unit is possible per annum.”
Besides, he suggests that one set up a spawn and compost unit at Rs.25 lakh so that they could supply spawn and compost ready to produce mushroom within a radius of 50 to 100 km.
Mr.Rajenthran, who advocates organic farming of mushroom, suggests that the State government introduce mushroom in the noon meal scheme to serve nutritional food content to children and at the same time promote mushroom industry.