Oyster mushroom is a primary decomposer and can easily use cellulosic and lignocellulosic materials and produce a valuable material oyster mushroom per kg in india such as mushroom from agricultural waste.
Oyster mushroom enzymes make it possible for mushrooms to use all kinds of agricultural residues such as wheat straw and stubble, rice, sugarcane pulp, banana leaves, even tea pulp, etc.
and become one of the sources of protein for humans. It is interesting to know that the World Food Organization, after meat and soy, introduces mushrooms as sources of protein for the body
In Iran, oyster mushroom cultivation has been done traditionally and industrially for many years.
There are several methods to produce oyster mushrooms from wheat and rice residues, which are described below:
This method is currently being carried out in one of the units of Hashtgerd region (Karaj). Very economical, easy and high production efficiency are the advantages of this method.
The shelves are placed in the hall similar to what is used in button mushroom cultivation. After soaking, pasteurization and cooling, the stubble is mixed with seeds and spread.
on the shelf. A nylon cloth is placed on the bed to prevent it from drying out. After the formation of pinhead organs, the nylon is removed and humidification begins.
Since 90% of oyster mushrooms are water and they get the water they need from the humidity of the environment, the oyster mushroom hall needs a humidifier.
Pasteurized and cooled substrate is poured into cucumber bags with dimensions of 80*40 or 90*45, which are either layered with seeds or mixed with seeds and then poured into the bags
Note: For each kilo of dry stubble that becomes 3 times (3 kg) after dewatering and cooling, about 300 grams of mushroom seeds are added and 1.5 to 2.5 kg of fresh mushrooms can be harvested.