SHRI SHIVAJI SCIENCE COLLEGE, AMRAVATI

DBT STAR COLLEGE PROJECT ACTIVITY

ACTIVITY REPORT

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“One-Day Mushroom Cultivation Workshop”


Activity Dates: 22.02.2025

Type of Activity: Students Workshop

Organizing Department: Department of Microbiology

Program Coordinators: Dr. Sampada A. Dongre

Head of the Department: Dr. R. C. Maggirwar

External Collaborator (if any): No

Objectives:

No of Beneficieries: 80

Classes Involved: B.Sc-III Year Microbiology & Biotechnology students

Venue of the Activity: Department of Microbiology, Shri Shivaji Science College, Amravati

Activity Report:

A one-day workshop on Mushroom Cultivation was organized on 22nd February 2025 at the Department of Microbiology at Shri Shivaji Science College, Amravati. The primary aim of the workshop was to educate the participants about the various aspects of mushroom farming, ranging from the basic concepts to the practical techniques and economic potential of this growing industry. This workshop provided an invaluable opportunity for participants to gain hands-on experience in mushroom cultivation, and also to learn about its importance both as a source of food and income.

The workshop was attended by 65 students from the B.Sc-III year of the Microbiology and Biotechnology departments. The event was designed to be highly interactive, involving both theoretical sessions and practical hands-on training. The main focus was on educating the students about different types of edible and medicinal mushrooms, the necessary conditions for cultivation, and the economic potential of mushroom farming. Mr. Milind Kambe, an expert trainer from Shri Shivaji Agricultural Biotechnology College, Amravati, was invited to conduct the training session. His expertise and practical insights ensured the session was informative, engaging, and beneficial for all attendees.

Objectives of the Workshop
The workshop was organized with the following primary objectives in mind:

Introduction to different types of edible and medicinal mushrooms:
Participants were introduced to the various kinds of mushrooms that can be grown, with a focus on edible and medicinal varieties such as Oyster, Button, Shiitake, and others. The goal was to provide students with knowledge about the diversity of mushrooms and their uses in food and medicine.

Understanding the materials and environment required for mushroom cultivation:
A detailed discussion was held on the different materials required for mushroom cultivation, such as substrates (straw, sawdust, and compost) and the environmental conditions that promote growth (temperature, humidity, and ventilation).

Practical methods of growing mushrooms at home or commercially:
The workshop included live demonstrations on how mushrooms can be cultivated both on a small scale (at home) and on a commercial scale. The emphasis was on the practical steps involved, ensuring that students could gain confidence in setting up their own mushroom farms.

Exploring the economic potential of mushroom farming and market opportunities:
A significant portion of the workshop focused on the financial aspects of mushroom farming. This included an analysis of market demand, cost estimation, profitability, and the potential for growth in the mushroom farming sector.

Addressing common challenges in mushroom cultivation:
The trainer also discussed some of the challenges faced by mushroom farmers, such as pests, diseases, and environmental control. Solutions and preventive measures were suggested, which could help in overcoming these obstacles.

Key Highlights of the Workshop
The workshop was divided into two main segments: the theoretical session and the practical hands-on training. Each segment contributed to providing a comprehensive understanding of the subject, allowing participants to learn both the theory behind mushroom farming and the practical skills necessary for successful cultivation.

Theoretical Session
The theoretical session laid the groundwork for the practical aspects of mushroom farming. During this session, Mr. Kambe introduced the participants to the various topics in a step-by-step manner:

Types of Mushrooms:
The session began with an introduction to the different types of mushrooms that can be cultivated. The focus was primarily on edible mushrooms, such as Oyster, Button, and Shiitake, and their growing conditions. The medicinal varieties were also discussed, including their health benefits and growing methods.

Environmental Conditions:
The next topic covered was the ideal environment required for mushroom growth. Mr. Kambe emphasized the importance of controlling factors such as temperature, humidity, and ventilation. For example, oyster mushrooms require temperatures ranging from 18°C to 25°C, while Shiitake mushrooms grow best at a cooler temperature of about 15°C.

Substrates for Cultivation:
The participants were informed about the various substrates that can be used for growing mushrooms. Substrates like straw, sawdust, and compost are commonly used as the growing medium, and the trainer explained the process of preparing and sterilizing the substrate to eliminate any contamination.

Mushroom Production Process:
The step-by-step process of mushroom production was covered in detail. This included preparing the substrate, inoculating it with mushroom spawn, maintaining optimal conditions for growth, and finally harvesting the mushrooms. The trainer emphasized the importance of cleanliness throughout the process to prevent contamination and ensure healthy mushroom growth.

Practical Hands-on Training
The practical session was the highlight of the workshop, as participants were given the opportunity to get hands-on experience in mushroom cultivation. Mr. Kambe demonstrated several key steps in the cultivation process:

Preparing and Sterilizing the Substrate:
The students were shown how to prepare and sterilize the substrate, a crucial step to ensure that the mushrooms are free from any unwanted pests or diseases. This involved soaking the substrate and then heating it to kill any potential contaminants.

Spawning:
Participants learned the technique of spawning, which involves introducing mushroom culture (spawn) to the substrate. Mr. Kambe demonstrated the process of evenly distributing the spawn throughout the substrate to ensure consistent mushroom growth.

Maintaining Optimal Conditions:
The students were shown how to create and maintain the right conditions for mushroom growth, including controlling humidity and temperature levels. The trainer also demonstrated how to monitor these factors using simple tools and techniques.

Harvesting Techniques:
The final demonstration involved the harvesting of mature mushrooms. Mr. Kambe explained how to harvest mushrooms properly to ensure maximum yield and prevent damage to the growing medium, allowing for subsequent harvests.

Business & Market Potential
A crucial part of the workshop focused on the commercial potential of mushroom farming. Mr. Kambe discussed various aspects of the business, including:

Market Demand and Supply Chain:
The trainer provided insights into the demand for mushrooms in local and international markets. He also explained the supply chain from farm to market and the factors that affect pricing.

Cost Estimation and Profitability:
Participants learned about the financial aspects of mushroom farming, including the cost of setting up a farm, operational costs, and the expected profits. The trainer also gave examples of small-scale and large-scale operations, showing how profitability can increase with efficiency.

Value-Added Products:
The workshop also covered the potential of creating value-added products such as dried mushrooms and mushroom-based foods. These products offer greater profitability and are in demand in both the domestic and international markets.

Government Schemes and Support:
Mr. Kambe also highlighted the various government schemes and subsidies available for mushroom farmers, particularly for those interested in starting a commercial venture.

Participants & Engagement
The workshop saw enthusiastic participation from 65 students, most of whom were from the B.Sc-III year of the Microbiology and Biotechnology departments. The students were highly engaged throughout the day, asking questions and seeking additional information on various aspects of mushroom cultivation. The hands-on training session was particularly well-received, with students eager to practice the techniques demonstrated.

Feedback and Suggestions
At the end of the workshop, feedback was collected from the participants. Overall, the feedback was overwhelmingly positive. Many students expressed high satisfaction with the practical demonstrations, especially the opportunity to engage directly with the mushroom cultivation process.

Some participants also suggested organizing advanced workshops focusing on larger-scale, commercial mushroom production. There were requests for more follow-up support, including networking opportunities with industry experts and a community forum for ongoing learning.

Conclusion
The One-Day Mushroom Cultivation Workshop successfully provided participants with a comprehensive understanding of the science and business behind mushroom farming. Students not only learned the theory behind mushroom cultivation but also gained practical skills that will help them in starting their own mushroom farms. The event concluded with the distribution of certificates and a vote of thanks to the trainer, participants, and organizers.

Recommendations for Future Workshops
Based on the feedback received, the following recommendations were made for future workshops:

Organize Advanced-Level Training:
Future workshops could delve deeper into commercial-scale mushroom production, focusing on larger-scale operations and advanced techniques.

Establish a Community Forum:
A dedicated platform for ongoing support, networking, and idea sharing among mushroom growers would help participants stay connected and continue learning.

Conduct Follow-Up Sessions:
To track participants’ progress and provide further guidance, follow-up sessions should be organized to address any challenges faced during the cultivation process.

This workshop marked a significant step toward promoting sustainable agriculture and entrepreneurship in the field of mushroom cultivation. It has equipped students with the necessary skills to begin their own cultivation projects, potentially paving the way for future success in this burgeoning industry.

Outcomes:

Photos:

UG students engaging in hands on learning during mushroom cultivation workshop
UG students engaging in hands on learning during mushroom cultivation workshop
Fostering experimental learning
Fostering experimental learning
Students exploring innovative cultivation techniques
Students exploring innovative cultivation techniques
Workshop
Workshop
Encouraging students scientific temperament and entrepreneurship
Encouraging students scientific temperament and entrepreneurship
Practical knowledge makes real world application
Practical knowledge makes real world application

Attendance Sheet: