October 15, 2001	Monday	Rajab 27, 1422

OVER 10 million different kinds of organisms inhabit the earth and scientists have classified each group and kind of species in categories. Less than one third of these have been catalogued and given names.

The earliest classification system recognized only two kingdoms of livings: animal kingdom and plant Kingdom. Plant kingdom is divided into two main divisions: phanerogams (flowering plants) and cryptograms (non-flowering plants). The cryptograms are further classified into three main groups viz. lower cryptograms known as thallophyta (include algae, fungi and bacteria), higher cryptograms known as bryophyta (mosses) and pteridophyta (ferns).

Whilst most biologists use the five kingdom system, falling into two superkingdoms: Prokaryonta (include only one kingdom monera-the bacteria) and Eukaryonta (include four kingdoms: animalia-animals, plantae-plants and trees, mycetae-fungi and protista-algae and other single celled organisms). Both recognized classification systems did not show mushrooms or toadstools (or fungi) under kingdom of flowers. That is an other way by which mushrooms sometimes are termed as fungus flowers, which actually because of their lovely shapes and colours as well as their delicacy, nutritional and medicinal values.

What is mushroom: Mushroom is a form of plant life but has no green colouring matter or chlorophyll and recognized as fleshy fungi, sometimes tough, umbrella like fruiting body, produce microscopic spores, which serve as a mean of reproduction, but are not same as that of plant seed. Undoubtedly, it is hard to say how many kinds of fungi or even mushrooms there are.

However about 2500 species of mushrooms are reported to be edible (hence are not known as toadstools). So far only 20 species are very popular. The mushrooms, which have commercial value, are: white button mushrooms or crimini or portabella or portobello (Agaricus bisorus). Oyster mushrooms include different species of Pleurotus, Chinese mushrooms include different species of Volvariella. Morels (Morchella esculentia) are also common in use.

Delicacy: Only some types of wild edible mushrooms are eaten by the rural population. The people of the hilly areas of Kashmir, NWFP and Punjab are very much familiar with them, commonly known as Khumbhi. White umbrella type mushroom locally known as Khamiri is also consumed by local inhabitants of Balochistan, Sindh and Punjab.

Food value: The mushrooms are considered as the source of proteins, vitamins, fats, carbohydrates, amino acids and minerals, which varies according to species. On an average, the protein value of the mushrooms is twice as that of Asparagus and potatoes, four times as that of tomatoes and carrots, six times as that of oranges. The protein content determined on the dry weight basis, approximately varies between 4 to 9 per cent in Auricularia sp. and between 24 to 44 per cent in Agarcus species. The range of amino acids is very large and generally includes rare and other similar nitrogen compounds.

Their energy value also varies according to species, which is about equal to that of an apple. Due to essential amino acids content of oyster mushroom (Pleurotus spp.), it is highly recommended to include it in the daily diet. However, the composition of 100 gram mushrooms, on an average basis is presented in Table 1.

Medicinal value: It may be recalled that all mushrooms are not useful. Most of the mushrooms are of unknown value. Some are poisonous. Only few are edible, or used as medicine directly or after passing from some necessary processes. However, the mixture of mushrooms has been used for healing purposes for thousands of years. The carbohydrate rate in mushrooms is very low, therefore these are mainly recommended to diabetic and anaemic persons, owing to their high folic acid content. Some mushrooms are demonstrated as an antibiotic activity. Some mushrooms are reputed to be anti-allergic, anti-cholesterol, anti-tumour, anti-cancer etc.

The artificial cultivation of mushrooms under controlled and semi-controlled condition is scientific technology. It is quite difficult for a common person to cultivate mushrooms for use as fresh or dry or export as a dry commodity without its proper technical knows how.

If we want to export dry mushrooms, its scientific skill shall have to be spread among interested growers. Its cultivation does not need wide fertile fields but could be grown inside rooms. The area can be increased by putting shelves or racks in mushroom growing room. The substrate (food)* required by dry type of mushrooms is either agriculture or forest waste like wheat and rice straw, corn cobs, cotton waste, banana leaves and leaves of deciduous plants, which are not only available in abundance but major portion goes waste.

Thus for exploiting the potential of fresh or dry mushrooms, the following suggestions are proposed:

* Wherever technical knowledge and facilities are available, that should be properly strengthened and encouraged.

* At the places where facilities are available, interested persons should be trained to cultivate mushrooms artificially.

* Preparation, maintenance and multiplication of the spawn (seed) are very difficult for common person, therefore, spawn production and supply centres should be opened in available laboratories: which should supply spawn to growers on nominal charges. In the long, spawn itself may become an earning commodity locally and as export item.

* To begin with dry mushroom export, cultivation of Chinese mushrooms, Volvariella spp. and Oyster mushroom, Pleurotus spp. should be introduced in rice tracks (areas) of Pakistan, where the rice strawn and husk could be utilized as waste.

* To create interest among the people, importance of mushrooms regarding its food and medicinal values, its fair return if cultivation should be covered on waste material.

* To establish mushroom houses in private sector, koan facilities should be extended to the growers without interest and income tax relief should also be given to the beginners.

* It is general observation that agriculture growers do not get due return after toiling long and hard as compared to the middle person. Therefore to encourage growers.

* Cultivation of the mushrooms does not need sophisticated green houses, but the mushrooms, for dry export item, as mentioned above, are cultivated in simple closed rooms, provided with simple ventilation system or they can be grown under thatched huts. Inside the rooms, the temperature and humidity is controlled by simple air water cooler and heaters. Drying of the mushrooms is also easy and simple, because that could be done at room temperature or in the sun. New growers should be helped to acquire the above material in easy way.

* Side by side the research should also go hand in hand to search out local species that will have more adaptability to our conditions than the imported kinds.

* During research, different species of Oyster, Chinese and Button mushroom have been found as easy and economically simple cultivable mushrooms, which are the best sources and most suited to our soil and climate. Therefore, more research centres should be opened to continue research on new species of mushrooms and easily available substrate that is cheap.

* Moreover a board of mushroom experts should be formed to ponder over the matter that should include knowledgeable persons from all parts of Pakistan where ever this technology exists.

Cultivation: There are several methods of mushroom cultivation with only little difference or modification. The mushrooms do not need direct sun light and open field for cultivation like other crops, because these are independent of sun light. The mushroom absorbs oxygen and exhales carbondioxide like animals; but this does not mean that these grow only in dark. Different artificially cultivated mushrooms need different range of temperature, humidity, light and ventilation. The oyster mushroom must require light for growth and development. In fact, the mushrooms are one of the most difficult commodities to grow. Intensive labour is required to produce a consistent, high quality crop.

Button mushroom: The white button mushrooms, resembles the shape of button, therefore mostly known as button mushroom, but because it is naturally grown in meadow, therefore it is also called meadow mushroom, while in Europe, it is known as European mushroom, town or street mushroom. It is largely grown and greatly consumed throughout the world with almost 80 percent share among growing mushrooms. This mushroom is difficult to cultivate and need many more expenses than other artificially cultivated mushrooms. Rice husks or wheat grains found to be the best for spawn preparation of button mushroom.

Oyster mushroom: The oyster mushroom is second most popular. This mushroom resembles the shape of shellfish, therefore mostly known as oyster mushroom, but it is also called as wood mushroom, dhingri, henda, kharari, shooto, meat of the forest, sadafnuma khumbhi, sipi khumbhi etc. It can be consumed as a fresh as well as dried. This mushroom is most easy to cultivate and need fewer expenses and care than other artificially cultivated mushrooms. This mushroom requires 80 to 100 per cent humidity, 20 to 30oC temperature and white fluorescent light for growth and development.

Chinese mushroom: The Chinese mushroom stood third popular mushroom. Perhaps, the cultivation of this mushroom started in China, because of which, it is known as Chinese mushroom as well as tributary mushroom or nanhua mushroom. It is grown best on paddy straw, therefore it is called paddy straw mushroom. This mushroom also can be consumed as fresh as well as dried. Different agricultural and industrial straw waste, recommended for the cultivation of oyster mushroom, can be used for spawn preparation and cultivation of Chinese mushrooms, but paddy straw proved to be the best. This mushroom requires 80 to 100% humidity, 25 to 35oC temperature and at least two time watering for cropping.

Marketing: Only some types of wild edible mushrooms (black morels, local mushroom commonly known as Khumbi. while umbrella type known as Khamiri) are being marketed.the export value of these types could be realised from Table 3.

Conclusion: Everybody can cultivate mushrooms but growers can play a vital role, to convert agricultural and industrial waste (the plant residue, waste of forestry and agricultural as well as industrial waste and other refuse, rubbish or trash) into a substrate by cultivating mushrooms, to produce beneficial food and effective medicine round a year from less space, with little care, less equipment and expenditure.