National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Mushroom cultivation is increasingly recognized as a sustainable agribusiness due to its low space requirement, quick production cycle, and ability to utilize agricultural residues to produce nutritious food and value-added products. In Kerala, the predominance of small holdings and the availability of biomass such as paddy straw, rubber sawdust, and banana wastes make mushroom production an economically and environmentally suitable enterprise, while the humid tropical climate and participation of women self-help groups favour decentralized cultivation in Pathanamthitta district. This review evaluates the potential, profitability, sustainability benefits, and constraints of mushroom cultivation based on published literature, extension reports, and institutional information. Oyster mushroom (Pleurotus spp.) is the most widely adopted species because of its adaptability and low input needs, and growing consumer awareness, local demand, and institutional support have encouraged the expansion of small-scale units and value-added products that enhance income. Nevertheless, progress is limited by inadequate availability of quality spawn, short shelf life, lack of cold storage and organized marketing, price variability, and gaps in technical skills. Overall, mushroom farming shows strong promise as a livelihood option in the district through agro-waste recycling, circular bio-economy practices, and rural employment generation, and improved extension services, local spawn production, post-harvest infrastructure, and collective marketing could further increase its profitability and sustainability.
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