EDIBLE MUSHROOM PRODUCTION

Mushrooms belong to the family of fungi and are generally found growing on dead wood and other decaying organic matter. The majority has an umbrella-like fruiting body. Mushrooms are widely distributed in nature.

Mushrooms are rich in protein, vitamins and mineral salts, and may serve as a substitute for fish or meat. The exportation of tropical edible mushrooms to other parts of the world could be a potentially lucrative business.

Edible mushroom

Mushrooms are of two types: the edible and the poisonous. The problem with harvesting wild mushrooms is the difficulty in differentiating the poisonous from the non-poisonous. There have been cases of mistaken consumption of poisonous mushrooms, resulting in sudden death. It is therefore reasonable to encourage the cultivation of edible mushrooms.

FIIRO has developed a simple technology for the cultivation of tropical edible mushrooms that can be adopted easily.

PRODUCTION PROCESS

There are two broad methods of producing mushrooms. These are:

i. Out-door cultivation

ii. In-door production

In the former, mushrooms are grown on mushroom beds, which are exposed to environmental contamination, partly resulting in low yields. The latter i.e. in-door production is on pasteurized substrates in an enclosed area. This method gives relatively much higher yields of mushrooms and the risk of contamination is far less.

The basic steps involved in in-door mushroom production are:

COMPOSTING

Compost is formed using the substrate (e.g. cotton waste), lime and water. Excess water is squeezed out and the compost is compressed in a wooden frame.

TURNING

The compost is turned regularly to allow adequate mixing of nutrients.

FILLING

The compost is transferred into a mushroom house where non-constructed beds are filled with the compost.

PASTEURIZATION

The compost is pasteurized using moist heat to destroy the vegetative cells of interfering microorganisms and kill insects, eggs and larvae.

SPAWNING

The mushroom seed (spawn) is planted on the compost and left to grow until ready for harvesting at maturity.

HARVESTING

The fruiting body of the mushroom is plucked when it has reached an acceptable level of maturity.

PACKAGING

The plucked fruiting body is packaged in perforated polythene bags ready for sale.

PRODUCTION FLOW CHART
Weighing

Composting

Turning

Filling

Pasteurization

Spawning

Harvesting

Packaging

4. LABOUR REQUIREMENT

The labour required is both skilled and unskilled. The manager/supervisor must be skilled in the art of mushroom production. He is assisted by production assistants. A total of about 7 people are required for production activities.

5. PRODUCTION FACILITIES

(Capacity – 14,400kg/year) ₦

i. Mushroom house (24ft x 24ft) 520,000.00

Iron shelves (10 – for mushroom beds) 750,000.00

Plumbing and electricals 63,500.00

Total 1,333,500.00

ii. Equipment

Teasing/shredding machine (50kg/L) 170,000.00

Refrigerator (1) 75,000.00

Industrial gas stove 15,000.00

Accessories (water sprayer, water) tanks, 47,500.00

metal drums, wooden moulds and thermometers

Total: 302,500.00

Total Cost Of Production Facilities 1,636,000.00

6. SPACE REQUIREMENT

A space of about 40 ft by 40 ft would be adequate for the project. Additional space would be required for raw materials supplies storage.

7. PROPOSED PRODUCTION PROGRAMME

Production Months/Annum: 12

Production /Month: 1,600kg

Production /Annum: 14,400kg

Input-output Ratio : 1:0.6

The major raw materials are substrates, e.g. (cotton waste) and lime. A bale of cotton waste i.e. 100kg sells between ₦600 – ₦800, while a bag of calcium carbonate sells for ₦500.

8. ESTIMATED CAPITAL REQUIREMENT

₦

Total cost of equipment: 302,500.00

Fixed capital cost 2,058,170.00

Estimated working capital cost 299,856.00

Total investment cost estimated 2,358,026.00

9 PROFITABILITY

Total sales revenue from 14,400kg @ ₦400.00 5,760,000.00

Total production cost 3,571,200.00

Profit before tax 2,188,800.00

Tax @ 30% 656,640.00

Net profit 1,523,160.00