Economical Method of Oyster Mushroom Cultivation in Urban Areas
Abstract
Mushrooms are a rich source of proteins and contain all essential amino acids. Eating mushrooms not only provides essential nutrients but also combats many diseases like cancer and diabetes. Oyster mushrooms are popular edible mushroom species which grow easily on paddy straw, wheat straw, paper waste, etc. The present paper discusses a very economical and eco-friendly method of growing mushrooms in urban areas like kitchen gardens and balconies. In the present protocol, no chemicals were used and steam sterilization was done to maintain aseptic conditions. The procedure to grow oyster mushrooms is affordable, and it is relatively easy to start a small-scale entrepreneurship business from home. Using this protocol, the first harvest was obtained within 25-30 days, and mushrooms were found fit for human consumption
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Introduction
Mushrooms are saprophytic macro-fungi belonging to the family Basidiomycetes. Their mycelium penetrates deep into the substratum to absorb nutrition and forms the spore-bearing umbrella-shaped fruiting body above the substratum. The umbrella-like fruiting body is called the pileus and consists of gills and a stalk called the stipe. There are around 200 species of mushrooms that are edible. Oyster mushrooms (Pleurotus spp.), white button mushrooms (Agaricus bisporus), and milky mushroom (Calocybe indica) are widely grown mushrooms for edible purposes. The most cultivated mushroom species in the world is Agaricus bisporus, followed by Lentinula edodes and Pleurotus spp. (Aida et al., 2009). Mushrooms are highly nutritious, rich sources of antioxidants, potassium, zinc, and fibre. They are very good for weight loss as they are low in calories. Mushrooms have anti-cancer and anti-diabetic properties and also decrease cholesterol (Kurtzman, 1976; Priyadarshini and Kumar, 2020; Sahoo et al., 2021). Proteins of mushrooms have nutritional value comparable to meat, eggs, and milk, as they contain essential amino acids and have complete amino acid composition (Liu et al., 2025). They can serve as an alternative source to animal proteins in a vegetarian diet (Pashaei, 2024).
Foods that contain all essential amino acids are called complete proteins. Complete proteins are obtained from animal products like meat, poultry, and milk. Mushrooms contain all the essential amino acids, which include valine, isoleucine, phenylalanine, histidine, lysine, leucine, methionine, tryptophan, and threonine (Bach et al., 2017). These essential amino acids cannot be synthesized by humans and have to be supplied from the diet. Mushrooms are not only rich in all essential amino acids but also have dietary fibre and are complete proteins. They also contain β-glucans, which are polysaccharides present in the cell wall of mushrooms. They help in gastro-intestinal and bowel movement and are therefore good for digestion (Bach et al., 2017). β-glucans are also associated with prevention of cancer as they help in absorption of toxic substances in the body (Rosli et al., 2015; Ruthes et al., 2015; Bach et al., 2017).
Conclusion
The present study demonstrates a simple, economical, and eco-friendly method for cultivating oyster mushrooms in urban spaces such as balconies and kitchen gardens. The protocol uses steam sterilization instead of chemical fungicides, ensuring chemical-free produce. The materials required are affordable and easily available, making this method accessible to urban dwellers and small-scale entrepreneurs. The first harvest was obtained within 25-30 days, and mushrooms were found to be of good quality and fit for consumption. This method not only provides a sustainable source of protein-rich food but also utilizes agricultural waste, thereby reducing environmental pollution. It offers an opportunity for income generation through small-scale entrepreneurship and can be particularly beneficial for farmers with limited land resources. The protocol aligns with sustainable development goals by promoting local food production, reducing waste, and supporting nutrition security.
References
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