Arunachal: Successful cultivation of Elm oyster mushroom in Basar: A culinary & nutritional marvel
They thrive in regions of Arunachal Pradesh with temperatures between 20-25 degrees Celsius, making them suitable for local cultivation.
BASAR- Exciting developments in the world of culinary and medicinal fungi: the Elm oyster mushroom (Hypsizygus ulmarius) has been successfully cultivated in Basar through the innovative efforts of the All India Coordinated Research Project’s (AICRP) ‘Mushroom Project, marking a significant milestone for local agriculture.
Known for its remarkable biological efficiency of up to 98%, this mushroom not only boasts a meaty texture and subtle flavor, making it a versatile addition to any dish, but also offers numerous health benefits, including anti-inflammatory and antioxidant properties.
With training programs available at the Mushroom Research & Training Centre, Basar and the potential for fresh, dried, or powdered sales, aspiring growers in Arunachal Pradesh have a golden opportunity to tap into this thriving market while promoting sustainable farming practices.
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They thrive in regions of Arunachal Pradesh with temperatures between 20-25 degrees Celsius, making them suitable for local cultivation.
Additionally, spent mushroom substrate (SMS) can be repurposed as high-quality organic manure or for vermicomposting, contributing to sustainable farming practices.
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Don’t miss out on the opportunity to cultivate this incredible mushroom! With its robust growth, nutritional benefits, and market potential, the Elm oyster mushroom is more than just a culinary delight—it’s a step towards a healthier, more sustainable future.
