Abstract

STUDY OF OYSTER MUSHROOM EDIBILITY AND CULTIVATION FACTS AMONG PEOPLE WITH SPECIAL REFERENCE TO CHUMLI VILLAGE, TEHSIL NARSINGHGARH AND PACHORE TEHSIL OF RAJGARH DISTRICT IN MADHYA PRADESH

Dr. Priyam Singh*, Padma Shrivastava, Rajendra Rajput, Bhagwan Singh Mandloi, Mahesh Nagar

Abstract

Mankind has been using ethnomedicinal values and active compounds from plants, animal, bacterial, algal and fungal sources for nutrition and various ailments since time immemorial. In making edible mushrooms a novel and staple crop we are still far away. With great nutraceutical value it is also a way of bioremediation and agricultural waste management. It also opens a new initiative in entrepreneurship providing rural livelihood and more scope of research and development in life sciences. The present study reveals that besides being good source of nutrition and medicinal importance large number of population is still unaware of this miracle food. There is a need to get them aware so that they may accept Oyster and other edible mushrooms as other routine vegetables and fruits. There is great demand of the day that people should entre in this field of entrepreneurship. This would only be possible if open markets are developed for Oyster mushroom and this is possible only after awareness among people.

Keywords: Oyster, Entrepreneurship, Mushroom, Staple crop, open market.