Under the scheme a loan of Rs. 30,000/- for 200 bags is given for 2 harvests in one year. For a unit of 600 bags, loan granted shall be Rs. 90,000/-.
- Repayment period shall be 7 years.
- Loan has to be repaid in half yearly installments.
Mushroom farming is being practiced in more that 100 countries and its production is increasing at the rate of 7 per cent per annum. Production of mushroom has already crossed 5 million metric tons annually in the world and is expected to reach around 7 million metric ton in next ten years. India had been known world over for its exotic mushrooms.
It is now fully recognised that mushroom is highly nutritive - a good quality protein, vitamins and minerals. The average Indian diet is primarily cereal based and abundant in calories, but it is highly deficient in protein. Widespread malnutrition, particularly in children and women of the vulnerable groups, is the biggest nutritional problem in our country. Mushroom contains 20 to 35 per cent protein (dry-weight basis) which is higher than in vegetables and fruits and as per recent studies are as good as animal protein. Mushrooms are rich in lysine and tryptophan, the two essential amino acids that are deficient in cereals. Keeping in view the declining per capita availability of pulses, mushroom fits in very well in the diet of predominantly vegetarian population of our country for bridging the "protein gap". Mushroom has been recognised by the FAO as good contributor to the protein nutrition of the countries depending on cereals.
Besides its nutritional value, the way it is cultivated today is much more important. Their indoor cultivation utilising the vertical space is one advantage in view of the increasing pressure on agricultural land due to fast expanding civilisation and population growth. Secondly it can be cultivated on a wide variety of cheap and waste materials, including agricultural by-products and wastes, industrial wastes and even family wastes.
Freshly harvested mushrooms are highly perishable because of high moisture content, metabolism and susceptibility to enzymatic browning. Its quality starts declining soon after harvesting, rendering the produce unsaleable. Hence, the development of appropriate storage and processing technology in order to extend their marketability and availability to the consumers in fresh or processed form is of great significance. Drying, canning and freezing are initially accepted methods of mushroom preservation. Drying being cheaper can be employed on commercial scale.