Abstract :
Mushroom cultivation is of recent origin in India. It is mainly cultivated on the hills as it requires low temperature for its growth; however with the advent of modern cultivation technology it is now possible to cultivate this mushroom seasonally under uncontrolled conditions and throughout the year by employing environmentally controlled conditions. In the last fifteen years, large numbers of commercials units have been built by the entrepreneurs throughout the country for the production of oyster mushrooms. But presence of more than 90 per cent moisture content, they are highly perishable and start deteriorating immediately after harvest. They develop brown colour on the surface due the enzymatic action of phenol oxidase, this result in shorter shelf-life. In view of their high perishable nature, the fresh mushroom have to be processed to extend their shelf-life for off season use by adopting appropriate post – harvest technology to process surplus mushrooms into novel value – added products. The total cost of spawn production was 45.87 Rs. /kg, of which fixed cost constitute .67 Rs. /kg and variable cost was 45.30 Rs. / kg Break Even Quantity of spawn production and Break Even Returns were 2417 kg. and Rs. 142120, respectively. The per piece total cost of mushroom spring roll production and mushroom bread roll were Rs. 16.90 and Rs. 15.48, respectively. Amongst total cost of production cost maximum cost incurred on raw material, followed by labour charges in both the process products. Benefit cost ratio of Himgiree Hi – Tech Agro was 1.24 which is greater than one. Internal rate of return was 26%. It shows that this project is financially feasible.
Keyword :
Oyster cultivation, Spawn production, Processing, Shelf – life, Value – added