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Manufacture and Supplier Cold storage| Cold Room in India: Awotech

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Manufacture and Supplier Cold storage| Cold Room in India: Awotech

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  1. MUSHROOM GROWING CHAMBER PRESENTED BY Dr. Hemendra Yadav

  2. INTRODUCTION Mushroom is a fungi producing a fleshy fruiting body, especially one consisting of a stalk with an umbrella cap. It has two part :- Cap like structure is known as PILEUS. Attached with thread like structure MYCELLIA. Mycellia absorb nutrient from soil, it do nit require sun light for their growth.

  3. It is known as a plant without chlorophyll and meat in vegetables, and it is found in innumerable varieties, more than 2000 of varieties are included in the list of edible mushrooms. To suit to the climate of India, Button Mushrooms, Oyster Mushroom, Milky Mushrooms etc are produced. Among them, the button mushroom is produced on commercial purpose. Mushrooms are on the top in regard to taste, smell, proteins and medicinal qualities in food items. Mushroom is a perfect contains good quality proteins and a fair quantity of vitamins. It is a perfect food for the protection of heart and nervous systems.

  4. TYPE OF MUSHROOM 1. Button Mushrooms They are most common variety of mushroom found in India, they have mild flavour, soft texture and milky. They are also called champignon(de Paris) White Button Mushroom 2. Oyster Mushrooms They have fan shaped . They have a mild flavour and odour that get enhance when exposed to heat, they are grow in tropical regions we can find them in Orissa, Karnataka,

  5. Maharashtra,West Bengal & Madhya Pradesh. Oyster Mushrooms 3. Paddy Straw Mushrooms They have good combinations of all attributes like flavour, aroma, delicacy, high content of protein and vitamins and minerals. The fruiting body formation starts with tiny cluster of white hyphal aggregates.it is an edible mushroom of the topics and subtropics, and began to be cultivated in china as early as 1822. Paddy Straw Mushroom

  6. 4. Enoki Mushrooms The rare specie of mushrooms have a light, almost fruity flavour. Their appearance resembles small white straws with tiny caps on them. They have bioactive polysaccharides, FVE protein, and ribosome- inactivating protein that can regulate the immune system. Enoki Mushrooms 5. Portobello Mushrooms they have a woody flavour . They look like a giant versions of the button mushrooms and also known as “cep mushroom”. They are low in calories and are a good source of 15 different vitamins, minerals and antioxidant phytonutrients including copper selenium and B vitamins. they are sensitive to environmental change and they take longer to grow

  7. as the mature stage of white button mushroom. Portobello Mushrooms 6. Shitake Mushrooms They have smoky flavour that’s simply delicious. They have plentiful medicinal properties with low water content. Their incorporation in the culinary world has been a slow journey will a long way still to go. There is focus on their cultivation in the northern states of India Shitake Mushrooms

  8. MARKET OUT LOOK (WORLD WIDE) The global mushroom market consumption was 12.74 million tons (MT) in 2018 and is projected to reach 20.84 million tons (MT) by 2026, exhibiting a CAGR of 6.41% in the forecast period. Major mushroom producing countries: China, USA & Netherland:- >60% of the world production China 46%, about half of the world mushroom production Mushroom production of India: (16th Rank in the World) About 1.75 lakh metric tons (about 0.4 % of the world production) till 2019

  9. MARKET OUT LOOK (INDIA)

  10. SCOPE IN INDIA In India, its production earlier was limited to the winter season, but with technology development, these are produced almost throughout the year in small, medium and large farms, adopting different levels of technology. However, commercial production of white button mushroom was initiated in the hilly regions of the country (17- 18°C) like Chail (Himachal Pradesh) Kashmir and Ooty (Tamil Nadu).The white button mushroom (Agaricusbisporus) is grown on compost based on various agricultural wastes and animal manure. A large number of small units without climatic control equipment exist throughout India and function during the autumn and winter months only. As a whole it is a good project for new entrepreneurs to invest. White button mushrooms are grown all over the world and account for 35-45 % of the total mushroom production. In India, large units with production capacities between

  11. MARKET ANALYSIS White button mushrooms are grown all over the world and account for 35-45 % of the total mushroom production. In India, large units with production capacities between 2000 – 3000 tonnes / annum, have been set up mainly as export oriented units in the southern, western and northern regions. A large number of small units without climatic control equipment exist throughout India and function during the autumn and winter months only.

  12. DEMAND AND SUPPLY The possibilities of exporting fresh mushrooms to the markets in Middle East, Europe and USA need to be explored. Europe is a very large producer of fresh button mushrooms as such only some exotic varieties of mushrooms which are high priced can be exported to these countries. However, some inhibiting factors are high cost of transportation and absence of proper pre-cooling techniques and storage facilities. A big gap exists between the demand and supply position of white button mushrooms in the United States and European market. India exports the highest quantity of the mushroom produced in the country to USA. Netherlands and China account for 60% of the export of mushrooms. Germany is the largest importer and France and UK are large producers as well as consumers

  13. MUSHROOM GROWING ROOM 1. Cold Room Panels ( 80mm / 60 mm) 2. Air cooled BSL Make Refrigeration unit Model No: RUAHI-08022-CS-I-N (11.0 TR) and Blue star make condensing unit along with controller 3. GI Duct on indoor units along with polythene duct, dampers, fresh air blower set for each room along with humidity meter4. Humidifier (optional), Co2 and RH meter (optional)

  14. Standard Mushroom Growing Room Sizes (in feet) and production capacities 1. 35(L) X 15 (W) X 15 (H) --- 1600-1750 bags --- 5.5 TR AC with flexible duct arrangements for uniform cooling in racking aisle area Production capacity - 3500 KG Per batch X 7 crops =24500 KG per season2. 65(L) X 15 (W) X 15 (H) --- 3200~3500 Bags - 11.0 TR (5.5 TR X2) AC with flexible duct arrangements for uniform cooling in racking aisle areaProduction capacity - 7000 KG Per batch X 7 crops =49000 KG per season

  15. TYPICAL LAYOUT OF GROWING CHAMBER

  16. RACK FOR GROWING ROOM

  17. GROWING CONDITION REQUIRED Vegetative Growth (Till Spawn Run before Pinning)Temp - 24C (plus minus 2C)CO2 - Above 5000 PPM (for better and fast growth)Humidity - 90% Reproductive Growth (After Spawn Run after Pinning)Temp16C (plus minus 2C)CO2 - Below 1000 PPM (Regular ventilation required)Humidity - 80-90%

  18. PROSSES OF MUSHROOM PRODUCTION Spawn production Compost preparation Spawning Spawn running Casing Fruiting Spawn production - Spawn is produced from fruiting culture / stocks of selected strains of mushrooms under sterile conditions. Stock culture may be produced in the lab or may be obtained from other reputed sources. Fruiting culture is mainly imported from various places including foreign sources which give higher yield than Indian strains and the spawn is produced in the lab.

  19. Compost preparation - The substrate on which button mushroom grows is mainly prepared from a mixture of plant wastes (cereal straw/ sugarcane bagasse etc.), salts (urea , superphosphate / gypsum etc), supplements (rice bran/ wheat bran) and water. In order to produce 1 kg.of mushroom, 220 g. of dry substrate materials are required. It is recommended that each ton of compost should contain 6.6 kg. nitrogen, 2.0 kg. phosphate and 5.0 kg. of potassium (N:P:K- 33: 10:25) which would get converted into 1.98% N, 0.62% P and 1.5% K on a dry weight basis. The ratio of C: N in a good substrate should be 25-30 : 1 at the time of staking and 16-17 : 1 in the case of final compost. In this method, the first turning is given about six days after preparation of the substrate for composting. Spawning - The process of mixing spawn with compost is called spawning. (i) Spot Spawning: Lumps of spawn are planted in 5 cm. deep holes made in the compost at a distance of 20-25 cm. The holes are later covered with compost. (ii) Surface Spawning: The spawn is evenly spread in the top layer of the compost and then mixed to a depth of 3-5 cm. The top portion is covered with a thin layer of compost.

  20. (iii) Layer Spawning: About 3-4 layers of spawn mixed with compost are prepared which is again covered with a thin layer of compost like in surface spawning. The spawn is mixed through the whole mass of compost at the rate of 7.5 ml./ kg. compost or 500 to 750 g./ 100 kg. compost (0.5 to 0.75%). Spawn running - After the spawning process is over, the compost is filled in polythene bags(90x90 cm., 150 gauge thick having a capacity of 10 kg. per bag approx) trays / shelves which are either covered with a newspaper sheet or polythene. The fungal bodies grow out from the spawn and take about two weeks (12-14 days) to colonise. The temperature maintained in cropping room is 23 ± 20 C. Higher temperature is detrimental for growth of the spawn and any temperature below than that specified for the purpose would result in slower spawn run. The relative humidity should be around 90% and a higher than normal CO2 concentration would be beneficial.

  21. Casing - The compost beds after complete spawn run should be covered with a layer of soil (casing) about 3-4 cm. thick to induce fruiting. The casing material should be having high porosity, water holding capacity and the pH should range between 7-7.5. Peat moss which is considered to be the best casing material is not available in India, as such the mixtures like garden loam soil and sand (4:1); decomposed cowdung and loam soil (1:1) and spent compost (2-3 years old); sand and lime are commonly used. The casing soil before application should be either pasteurized (at 66-700 C for 7-8 hours), treated with formaldehyde (2%), formaldehyde (2%) and bavistin (75 ppm.) or steam sterilized. The treatment needs to be done at least 15 days before the material is used for casing. After casing is done the temperature of the room is again maintained at 23-280 C and relative humidity of 85-90% for another 8-10 days. Low CO2 concentration is favourable for reproductive growth at this stage.

  22. Fruiting – Under favorable environmental conditions viz. temperature (initially 23 ± 20 C for about a week and then 16 ± 20 C ), moisture (2-3 light sprays per day for moistening the casing layer), humidity( above 85%), proper ventilation and CO2 concentration (0.08-0.15 %) the fruit body initials which appear in the form of pin heads start growing and gradually develop into button stage.

  23. TUNNEL/TUNNER AND BUNKER

  24. CYCLE OF MUSHROOM PRODUCTION

  25. POST HARVEST MANAGEMENT 1. Refrigeration/Instant Packing 2. Freeze Drying 3. Dehydration Pre Treatment Drying 4. Canning

  26. Refrigeration/Instant Packing Freshly harvested mushrooms are packed in 25 gauge polythene bags without making any holes. Immediately after packing they are stored at 5°C in a refrigerator. This process extends the storage life for 3-5 days. This process helps in reducing the respiratory rate and minimizing the water loss. In addition, it reduces browning of mushroom and off flavour development. 2. Freeze Drying The mushrooms are sliced and immersed in 0.05 per cent sodium meta bisulphite and 2 per cent common salt solution for 30 minutes. They then blanched in boiling water for 2 minutes, followed by cooling. This then frozen for one minute  at -12°C and store at –20°C. This process extends the storage life for 3-4 months.

  27. 3. Dehydration This treatment involves three steps viz., Pretreatment, drying and storage. (A) Pre treatment: Clean the mushroom and blanch it in boiling water for 2 minutes and immerse it in cold water for 2 minutes. Dip the mushroom in water containing 0.2 per cent potassium meta bisulphite and 1 per cent citric acid and use for drying. (B) Drying: Sun drying: The pre treated mushroom is dried in open sunlight till it reaches 1/10th weight of the fresh product. After drying, it can be stored for 3 months, however colour may turn to brown and appearance of the final  product is not good. Drying in flow drier: Dry the pre treated mushroom at 60°C with heated air  for 6-8 hr. This process lead to bring the final moisture level to 3-5%. Vacuum drying: Dry the pre treated mushroom at 40°C under vacuum condition instantly. This process yield a very good quality mushrooms but cost of processing is heavy.

  28. 4. Canning Canning is adopted on a very large scale, especially for preservation of button mushrooms. For canning purpose, the mushrooms should be harvested at an early stage. The mushrooms of uniform size are selected and stalks are cut before processing. Procedure: Wash the mushroom in clean water to remove dirt and other foreign materials. Dip the mushroom in boiling water for 2 minutes, take it out and dip in cold water for 2 minutes. Fill the mushrooms in the specially made cans upto ¾ capacities. (Approximately 220-g mushrooms are filled in 1-lb cans) Add salt solution consisting of 2 per cent common salt, 2 per cent sugar and 0.3per cent citric acid just to fill up to the brim. (Before adding, the salt solution should be boiled and filtered through muslin cloth)

  29. (Approximately 125 ml. solution is needed for 1 lb can). Place the lid on the can and keep the cans in boiling water or steam till the  temperature in the centre of the cans reaches 80-85° C. Seal the can on a seamer to get an air tight seam. Sterilize the cans in an autoclave at 10 lb. pressure for 20-25 minutes. Keep the cans immediately after sterilization in clean cool water for cooling.   Wipe the cans with a dry cloth and store in a cool dry place. This process extends the storage life up to 12 months.

  30. MUSHROOM PLANTS LOOK LIKE THIS

  31. THANK YOU Contact 9411466708

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