Open AccessTo Study the Adoption Level of Rural Women after getting Training on Mushroom Cultivation
Author(s) -
Kumari Shipra
Publication year - 2013
Publication title -
international journal of advances in agricultural science and technology
Language(s) - English
Resource type - Journals
ISSN - 2348-1358
DOI - 10.47856/ijaast.2013.v01i1.002
Subject(s) - mushroom , toxicology , agriculture , china , microbiology and biotechnology , food science , business , biology , agricultural science , geography , ecology , archaeology
Oyster mushrooms are the third largest cultivated mushroom in the world. China is the world leader in oyster production, contributes nearly 85 per cent of the total world production of about a million tons (Das and Kalita, 2006). The economic importance of the mushroom lies primarily in its use a food for human consumption. Mushroom cultivation can directly improve livelihoods through economic, nutritional and medicinal contributions. Mushroom is a popular food due to their special flavour, nutritive value and medicinal properties. It is rich in vitamin C and B complex and the protein content varies between 1.6 to 2.5 per cent. It has most of the mineral salts required by the human body. The niacin content is about ten times higher than any other vegetables. It has been reported by Rop et al. (2009) and Manikandan (2010). They provide high quality fats and low in carbohydrates and cholesterol, which is ideal for reducing body weight (Qumio et al., 1990)