Mushroom Cultivation

Mushrooms have emerged as one of the most important biological resources for ensuring food, nutrition, health, environmental sustainability, and livelihood security in the modern world. The present book provides a comprehensive and scientific overview of mushroom biodiversity, cultivation technologies, medicinal importance, waste valorisation, environmental relevance, and socio-economic applications with special emphasis on Indian conditions. The book covers a wide range of topics including mushroom biodiversity, wild edible mushrooms, spawn production technology, cultivation of oyster, paddy straw, medicinal and shiitake mushrooms, post-harvest management, value addition, and recent advances in mushroom research and production systems. Special emphasis has been given to the role of mushrooms in sustainable development, circular economy, poverty alleviation, environmental protection, waste recycling, livestock productivity, and United Nations Sustainable Development Goals (SDGs). The book also highlights the enormous potential of mushrooms in converting agricultural and industrial wastes into high-value nutritious food and useful by-products. Written in a simple and systematic manner, this book will serve as a valuable reference for students, researchers, teachers, mushroom growers, entrepreneurs, extension workers, and policy planners interested in mushroom science, sustainable agriculture, and rural development.