Agri-preneurship through Oyster Mushroom Cultivation in Eastern U.P.

Rashmi Singh^1* and Sudarshan Maurya²

¹Department of Botany, K. N. Govt. P. G. College, Gyanpur, Bhadohi, U.P., India

² Division of crop protection, Indian Institute of Vegetable Research, Varanasi, U.P., India.

Corresponding Author E-mail:rashmiknpg@gmail.com

Abstract:

In order to provide high quality food at low cost, focus on mushroom cultivation is an important step. Mushrooms are rich in protein, minerals and vitamins alongwith many health benefits. So in the present investigation, starting with raising pure culture of oyster mushroom to capacity building programme were done. The mother culture was collected from Indian Institute of Vegetable Research, Varanasi and mass multiplied on wheat grain in research laboratory of Department of Botany, K. N. Govt. P. G. College, Gyanpur, Bhadohi. The ready spawn were used during capacity building programme organized for undergraduate, postgraduate students and villagers. The areas under study were Bhadohi, Varanasi and Chandauli region. In these areas training programmes were conducted which include step wise knowledge sharing regarding cultivation of Oyster mushroom with blend of hands on training. Follow up were taken regularly from the areas were training programmes were conducted.

Keywords:

Capacity building programme; Entrepreneur; Mushroom; Oyster; Spawn

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