People from Bengaluru have started cultivating medicinal mushrooms, which were exclusively grown in only Japan, China, and South Korea after the successful growth of several different species of mushrooms. Locally grown medicinal mushroom species like shiitake and Hieracium (lion's mane) have had some degree of commercial success.
At the Indian Institute of Horticultural Research (IIHR) in Hesaraghatta, researchers are now working on technologies that will make use of mushroom species that promote a healthy lifestyle.
IIHR director, SK Singh, claims that the Covid-19 outbreak has caused a paradigm shift since the production and supply chains in nations that have previously produced mushrooms in large quantities were irreparably damaged.
Singh mentioned about China, Japan, and South Korea that were the only sources of therapeutic mushrooms for all of Southeast Asia and West Asia. But after the pandemic, demand for Indian mushroom supply has significantly increased in addition to an increase in demand in local markets.
According to Dr. Chandrashekara C, a prominent scientist at the IIHR's Mushroom Research Laboratory, Japan uses mushrooms with strong medicinal properties to treat cancer. They help in lowering cholesterol as well. The Japanese and Asians eat them often because, in addition to preserving skin texture, mushrooms offer some anti-aging qualities.
The superior variants are offered in local marketplaces for anywhere between Rs 1,300 and Rs 2,000 per kg, said Dr. Chandrashekara.
He said that the daily production of mushrooms in Bengaluru is only about 20 to 25 kg, making it increasingly difficult to grow them in big amounts due to the city's changing climate.
Shiitake cultivator noted the difficulties in preserving. According to them, these types need weather with constant lows of 18 degrees Celsius and high humidity, although it is challenging to sustain such circumstances. So, we are growing these types by utilizing technology and supplying them to the city's hotels and restaurants.
Millet Biscuits with Mushrooms
IIHR researchers have started making mushroom-millet cookies after creating value-added goods like powdered mushroom rasam and chutney. These low-carb cookies are created from millet and mushroom powders and are devoid of maida (refined flour). Singh said that these differ from typical millet cookies, which only contain 6 to 7 percent protein, in that they are free of white sugar and additives and have a higher protein level of 13.5 to 15%.
A Four-Day National IIHR Fair
On its Hesaraghatta campus, IIHR will host a four-day National Horticultural Fair beginning on February 22. The exhibition will include a number of new varieties while focusing on the topic of "Innovative horticulture for self-reliance." Technology and best practices for farmers and businesspeople
