INTRODUCTION

Mushroom cultivation is the most suitable technology for creating

wealth out of plant, animal and industrial waste. Which are abundantly

available all over the globe. Mushroom cultivation is the gaining

momentum worldwide because of dietary food protein.

Mushroom cultivation is unique in the sense that it is the most

efficient and economically valuable technology for conservation of

lignocelluloses material into high quality protein food. Mushroom

cultivation can subsidies income of millions of farmers.

Oyster mushroom is known as the wood fungus and in India is

commonly known as “Dhingri”. Oyster mushroom is scientifically known

as Pleurotus spp. Pleurotus is Basidiomycetes fungus belonging to order

Agaricles and family Trichomataceae/Polyporaceae. There are about 38

species described under genus Pleurotus from different part of the world,

out of which 25 species are under cultivation. They mainly include

Pleurotus osteatus, Pleurotus eryngii, Pleurotus flabellatus, Pleurotus sajar

caju, Pleurotus sapidus, Pleurotus membranaceous, Pleurotus

citrinopileatus, Pleurotus eous and Pleurotus florida, P. cornicorpae.

Pleurotus sajar caju was first reported by Jandaik and Kapoor in

1974, can be grown in the temperature range of 20-300C with 70-85per

cent humidity, it has a good biological efficiency 84-90per cent under

optimum condition. Oyster mushroom contains 90per cent moisture , 4-

5per cent carbohydrate on wet weight basis, 20-35per cent protein, low

sugar, low fat, low starch, high fibre and sodium potassium ratio. They

contain good amount of C and B complex (thiamine, riboflavin and niacin).

1

It also contains minerals, iron (Fe), Phosphorus (P), Potassium(K) and

sodium(Na) and also low but available form of Iron(Fe).

The Oyster mushroom Pleurotus spp. is saprophytic fungus

commercially cultivated throughout the world because of its tasty

basidiocarp and simple cultivation technology. Oyster mushroom is

having capacity to grow in tropical and subtropical region. It is being

cultivated in Himachal Pradesh, Uttar Pradesh, Andhra Pradesh, Jammu

and Kashmir, Karnataka, Goa, Tamil Nadu and Panjab (Chandra and

Sharma in 1995).

Oyster mushroom can be use in different kitchen items such as

pickle, chutney, pakoda, bhaji, pulav, mix vegetables, kofta and other

delicious items etc.

Its cultivation is popular due to its rapid mycelial growth,

pleasant flavour, wide adoptablity and simple method of cultivation.

Objectives:-

1) To learn various production techniques of mushroom

production.

2) To get practical and experimental oriented knowledge of

mushroom production.

3) To increases the yield of Pleurotus sajar caju by

supplementation of different supplements.

4) To prepared value added products from fresh mushroom.

2

REVIEW

Mandeel et.al (2005). Cultivated three spp. of Pleurotus viz., P.

columbinus, P.sajar-caju and P. ostreatus on organic waste such as

chopped paper,cardboard, sawdust and plant fibres. Higher yield of P.

columbinus was obtained on cardboard (135.5 g) followed by paper

(100.8 g). P. ostreatus produced maximum yield on paper (112.4 g)

however, P. sajar-caju failed to lowest yield on unsupplemented paddy

straw (B.E 70 per cent).

Islam et.al.(2009).Evaluated performance of Pleurotus flabellatus on

seven different types of substrates viz., Mango, Jackfruit, Coconut, Jam,

Kadom, Manogony, Shiris sawdust with wheat bran and CaCO3. The

maximum biological efficiency was obtained with mango saw dust

(150gm), followed by Monogony (148gm), Shiris (146gm), Kadom

(136gm), Jam(114gm), Jackfruit (97gm) and Coconut saw dust (83gm).

Coconut saw dust proved to be the poorest substrate for fruiting of this

mushroom.produced satisfactory yield on all the substrates under study.

Indira et.al (2010). Studied the effect of Agnihotra on yield of P.

sajor-caju. In this experiment paddy straw was supplemented with

Agnihotra ash ,Groundnut seed cake, Horse gram powder, Cotton seed

powder among this supplement Agnihotra ash recorded higher (B.E. 97.5

per cent) yield in paddy straw while.

Chiejinas et.al (2010). Studied the effect of seven substrates for

cultivation of Pleurotus tuberregium. The substrates used were top soil,

river sand, Fermented sawdust, Fermented oil palm fruit fiber, Mixture of

top soil and Fermented sawdust, mixture of fermented oil palm fruit fibre

and fermented sawdust, mixture of river sand and fermented sawdust.

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Among the seven substrates river sand and sawdust mixture produced

significantly more yield.

Abere and Stanley (2011). Cultivated P.Tuber-regium on corncob

supplemented with rice bran at 10, 20 and 30 percent concentration on

dry weight basis. 30per cent supplementation of rice bran gave higher

yield as compared to other treatments.

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LOCATION

i. Name of Department:- Department of Plant Pathology

ii. Name of College:- Sharadchandraji Pawar College

of Agriculture, Kharwate-Dahiwali.

Tal.- Chiplun, Dist.- Ratnagiri.

iii. Name of University :- Dr. Balasaheb Sawant Konkan

Krishi Vidhyapeeth, Dapoli.

WORKING PERIOD

1 December 2011 to 4 April 2012

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INPUT DETAILS: (Quantity and Cost of input)

A.For preparation of spawn (For 80 beds):

Sr.No

Inputs Quantity Cost (Rs.)

1 Wheat grain 5kg 1152 CaCO3 powder 400gm 1003 Gas - 54 Electricity 2 units 85 Cotton - 106 bags 90 bags 2

Total 240

Cost required for preparation 8 kg spawn is Rs.240.

B.Cost required for preparation of one bed:

Sr.No

Inputs Quantity Cost (Rs.)

1 Paddy straw 500gm 0.502 Supplements 25gm 0.503 Bags 1 0.504 Labour cost - 25 Other(Detol,

rubber,Pin)- 1

6 Spawn 100gm 9Total 13.50

For preparation one bed Rs. 13.50 Required

C.Cost required for preparation of 80 beds:

Sr.No

Inputs Quantity Cost (Rs.)

1 Paddy straw 40 402 Bags 80 403 Labour cost - 1604 Detol 1 bottle 245 Rubber 1 packet 7

Total 271

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Cost required for preparation of 80 beds is Rs.271

D.Supplement required for preparation of 50 beds:

Sr.No

Supplement Quantity (g)

Cost (Rs.)

1 Wheat bran(10 per cent)

500 9

2 Gram dal flour(5 per cent)

250 15

3 Cotton seed cake(5 per cent)

250 6

4 Groundnut seed cake(5 per cent)

- -

Total 30

Cost required for supplementation of 25 beds is Rs. 30

E. For marketing of mushroom bags required:

Total cost of bags- Rs. 8

F. Input used for preparation of mushroom pakoda

Sr.No

Items Quantity (g)

Cost (Rs.)

1 Mushroom 125 302 Gram flour 100 73 Baking

powder,salt,turmeric powder, red chilli

According to taste

2

4 oil 250 10total 47

Cost required for preparation of mushroom pakoda is Rs.47

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G.Input used for preparation of mushroom pulav

Sr.No

Items Quantity (g) Cost (Rs.)

1 Mushroom 125 302 Rice 100 33 Onion 1 14 Cumin seed ½tables spoon

95 Cardamom 26 Bay leaf 27 Clove 28 Black pepper 29 Ghee 2 tables spoon 910 salt According to taste 1

total 53

Cost required for preparation of mushroom pulav is Rs.53

H.Total input cost required for mushroom cultivation

Sr.No

Items Cost

1 Spawn preparation 1062 Preparation of 80 beds 2713 Supplements of 25 beds 304 Dehydration of mushrooms -5 Packaging bags 30

total

486.75

Total input cost required for mushroom cultivation is Rs.486.75/-

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SUMMARY OF WORK PERFORMANCE

Mushroom is ideal agent for conversion of agro waste into

protein rich material. Among all the Pleurotus spp. is having ability

to grow in temperature range of 20-300C, its substrate colonization

time is late and it is more delicious than most of the species.

Oyster mushroom was grown on paddy straw. Paddy straw

are easily available in Konkan region, it act as good substrate for

mushroom cultivation. So that paddy straw was used for cultivation

of Pleurotus sajar caju. Mushroom beds were treated by using paddy

straw substrate supplemented with different supplements such as,

wheat bran (10per cent on dry weight basis substrate), cotton seed

cake, groundnut seed cake, gram dal flour (5 per cent on dry weight

basis of substrate). Among the substrate supplement combination

tied highest yield was observed in paddy straw supplemented with

cotton seed cake (610 g/500g dry substrate) that followed by paddy

straw supplemented with wheat bran (600 g). However lowest yield

was observed in controlled treatment (Unsupplemented paddy

straw).

From fresh mushroom we prepared value added products

such as mushrooms pakoras, mushroom pulav, mushroom pickle,

mushroom bhaji.

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FLOWCHART

Steps involve in preparation of spawn

Good quality wheat grains

Clean and dry wheat grains

Soaked in water for (8-10 hrs)

Boiled the wheat grains up to they become soft(Avoid splitting)

Remove excess water

Spread on plastic sheet and add 4% CaCo3

Fill in conical flasks

Plugged with non-absorbent cotton

Kept in autoclave at 15 lbs pressure at 121◦C for 15 min.

Remove it from autoclave

Inoculation with pure culture

Incubate at room temperature (25±20C) for 1 week

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Commercial spawn

Steps involve in preparation of Mushroom bed

Raw material (paddy straw)

Chopping (3-5 cm)

Fill up in gunny bags

Soaking in water (8-12 hrs)

Drain off excess water

Dip in hot water (80-85◦C) for 1-2 hrs

Drain of excess water

On cooling to room temperature bags with filled in layers of substrate, supplement and spawn

Spawn running (15-20 days)

Remove plastic bags cover and maintain humidity, light and ventilation

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Pinhead stage (3-5 days)

Cropping fruit flush, (3-4 days duration after pinhead) and subsequent flushes about 10 days interval

Picking on maturity (before spore shedding start)

Marketing

Fresh/dried

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MUSHROOM PAKODA

Fresh mushroom (125gm)

Cleaning and washing with water

Cut into transverse pieces

Mix them with gram flour, salt, turmeric powder, red chilli powder and baking soda

Add little water

Heat oil

Fry mushroom pakodas till it become light brown

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MUSHROOM PULAV

Good quality mushroom (125g)

Cleaning, washing and cutting in small pieces

Fry lightly in ghee and kept aside

Add cumin, cardamom, cloves, black pepper and bay leaves in ghee

Add onion and fry upto light brown colouration

Add rice and double quantity water and salt to taste

Add mushrooms after boiling of rice

Cook on slow fire for few minute

Serve in plates

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MUSHROOM CUTLET

Fresh good quality of mushroom (125gm)

Clean and cut them into small pieces

Boiled the peeled green peas and potato make it into a paste

Cut the onion, green chillies, coriander leave into small pieces]

Grind the ginger into paste

Mixed all the mixture and add turmeric powder, chili powder and salt

Make the mixture into ball

Dip the ball in gram flour paste

Fry it in oil

Serve in plates

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METHOD OF PRODUCTION

Maintenance of culture:

The pure culture of Pleurotus sajar caju was obtained from

the Department of Plant Pathology, College of Agriculture,Dapoli.

The culture was maintained on potato dextrose agar medium and

sub cultured at regular interval of three weeks.

Preparation of spawn

Spawn of pleurotus sajor caju was prepared on wheat

grains. The grains were cleaned and boiled in hot water for 20-30

minutes taking care that the grains did not burst. After boiling, these

grains were spread on filter paper for removing the excess water.

Calcium carbonate@ 3-4per cent (wet weight basis) was mixed

uniformly with grains and then filled into 500 ml milk bottles (each

bottle contain 300gm boiled wheat grains). The bottles were plugged

with non absorbent cotton and sterilized in an autoclave at

1.54kg/cm2 pressure for one hour. The bottles were inoculated with

equal mycelial bits obtained from pure culture and incubated at

room temperature (27±1◦C) for 10-15 days.

Preparation of substrate

Paddy straw is common waste farm in Konkan region also

it obtained in low cost. Paddy straw contains high percentage of

cellulose so that it was use as a substrate for cultivation of Pleurotus

sajor caju. Paddy straw used for cultivation was stiff, clean and

undamaged. The substrates was first chopped into 2”-3” pieces then

filled in gunny bags and soaked overnight in cold water. 500 gm dry

substrate was used for preparing one mushroom bed. After

overnight soaking weight of 500 gm dry substrate increases to 2 kg

wet substrate. Therefore one bed comprised of 500 gm dry substrate

i.e.2 kg wet substrate. The gunny bag congaing soaked substrate

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was then transferred to plastic drum with lid. Then hot boiling water

was poured in the drum is such a way that the substrate was

thoroughly in hot water. The lid was then placed on the drum to

facilitate pasteurization.

Preparation of supplements:

Flour protein rich supplements viz., wheat bran, cotton seed

cake, groundnut seed cake and gram dal flour were used for

increasing the yield and increasing biological efficiency of Pleurotus

sajor caju. Among the flour supplements, wheat bran was used at

10per cent flour of dry weight of substrate while cotton seed cake,

gram dal flour and groundnut seed cake were used at 5per cent

level. Prior to use, required quantities of the supplements were

sterilized by autoclaving. Supplements were added to substrates at

the time of spawning.

Bed filling and maintenance

After preparation of substrates and supplements by the

above procedure, mushroom beds were prepared by using

appropriate quantity of each substrate with each supplement. Two

kg wet substrate can be properly accommodated in plastic bag (100

gauges) of size 55X35 cm. Hence these bags were used for filling

beds. The beds were prepared by filling the layers of substrate,

supplements and spawn in a sequence. Rate of spawning was two

percent on wet weight basis of substrate. Filled plastic bag were

then perforated on all side to provide proper aeration. Darkness

favours rapid colonization of the substrate. Therefore these plastic

bags were kept in the darkness at room temperature. Substrate

colonization period range between 15-20 days depending upon the

temperature and substrates supplement combination.

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When the substrate was fully colonize, beds were opened

and hanged to a firm support. Beds were watered as and required by

giving gentle sprayer of water. Humidity in cropping rooms was

maintained between 82-85 per cent.

After first harvest, each bed was trimmed on the all side

by a sharp knife. By maintaining 80-85per cent humidity, second

flush was taken within a period of 10-12 and third flush 10 days after

the second.

Observation on biological efficiency were recorded by the

formula,

Biological efficiency = Fresh weight of mushroom X 100

Air dried substrates

(Chang et.al, 1981)

Different recopies of mushroom

Mushroom pakoras

Mushroom -125g

Gram dal flour -100g

Backing powder - a pinch

Salt, turmeric powder, chilli powder-According to test

Oil to fry -250g

First take the 300 g mushroom then clean, washed and

cut into transverse pieces. Mushroom pieces were mixed with gram

dal flour, salt, turmeric powder, red chilli powder and baking soda as

per required amount with little water for preparation of butter. After

that oil was heated and fried mushroom pakoras at a time till they

become brown.

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Mushroom pulav

Mushroom -125gm

Rice -100g

Onion -1

Cumin seed -½ table spoon

Cardamom -1

Bay leaf -2

Clove -1 to 2

Black pepper -2 to3

Ghee -2 table spoon

Salt -according to taste

The good quality of mushroom were selected for

preparation of pulav. Mushroom were cleaned and washed with

water and cut into small pieces. Then mushroom were fried in ghee.

Afterfrying kept it aside. In some ghee add cumin, coriander,

cardamom, clove, black pepper and bay leaves. When cumin seed

where being to crackled onion was added and tied till light brown

color appeared then rice were added with double quantity of water

and salt for taste. After boiling of rice, fried mushroom pieces were

added in rice. Then cooked on slow fire till the pulao was ready.

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QUANTITY OF PRODUCE

Treatment

Harvesting(gm) Total yield(g/500g of dry substrate

Cost (Rs.)

Paddy straw + cotton seed cake(5per cent)

I II III

1 360 150 70 580 139.22 365 155 70 590 141.63 350 160 90 600 144.04 370 160 80 610 146.45 390 150 80 620 148.86 350 180 80 610 146.47 320 180 90 590 141.68 340 170 70 580 139.29 355 190 70 615 147.610 360 130 90 680 163.211 375 160 75 610 146.4

Total 6685 1604.4Paddy straw supplemented with 5per cent cotton seed cake

gives 6685 kg yield having cost Rs.1604.4

Treatment

Harvesting(gm) Total yield(g/500g of dry substrate

Cost (Rs.)

Paddy straw + wheat bran(10per cent)

I II III

1 330 160 80 570 136.82 370 150 60 580 139.23 380 130 90 600 144.04 360 140 80 580 139.25 350 160 90 600 144.06 375 135 80 590 141.67 360 170 70 600 144.08 360 180 60 600 144.09 340 170 80 590 141.0

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10 320 190 70 580 139.2Total 5890 1413

Paddy straw supplemented with 10per cent wheat bran gives 5890 kg yield having cost Rs.1413

.

Treatment

Harvesting Total yield(g/500g of dry substrate

Cost (Rs.)

Paddy straw + Gram dal flour(5per cent)

I II III

1 255 118 72 445 1062 260 135 60 455 1093 265 130 55 450 1084 270 125 70 465 1115 275 130 60 465 111

Total 2280 545

Paddy straw supplemented with 5per cent gram dal flour gives 2280 kg yield having cost Rs.545

Treatment Harvesting Total yield(g/500g of dry substrate

Cost (Rs.)Control

(unsupplement)

I II III

1 230 115 50 395 942 235 120 45 400 963 230 110 45 385 924 235 125 40 390 935 225 125 45 395 94

total 1965 469

Paddy straw with no supplemented gives 1965 kg yield having cost Rs.469

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PRODUCTION COST

Cost required for spawn preparation Rs.240/-

Cost required for preparation of 80 beds is Rs.271/-

Supplements required for preparation of 80 beds is

Rs. 79.75/-

Plastic bags required for marketing of mushrooms

Rs.8/-

For preparation of one bed is Rs.13.50/-

Total input cost required for mushroom cultivation is

Rs.612.25

22

MARKETING STRATEGY OF MUSHROOM

We sold fresh mushroom in our college campus including

staff, student, worker, and also nearly people in village named

kharawate.

We also sold our mushroom to various in sawarda.

23

PROBLEM FACED

1. Temperature and humidity

Due to high temperature there is slow growth of

mycelium on beds and due to this time required for harvesting

increases.

Due to high temperature and low humidity ,the pinheads

and mature mushroom dries quickly.

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SUGGESTION TO OVERCOME PROBLEM

1. For maintansing temperature and humidity in cropping

room:

We had sprayed water on walls of the room.

We staged the water in room.

Wetted gunny bags were spread on the floors.

2. For collection of good quality paddy straw:

We collected the paddy straw from the nearest village “ Agave

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BUDGET OF PROJECT

A) Total working capital

B) Depreciation on machinery and equipments at 10%

C) Interest on total capital investment at11%

A) Total working capital :-

1.Personal:

Rate Total (Rs)1. Manager 2500 300002. Supervisor 1500 180003. labor 1000 12000

Total 60000

2. Raw material:

Rate Quantity Total (Rs)1. Spawn 90/kg 200 180002. Paddy straw 0.50/bag 5000 25003. Polyethylene

bag 0.50/bag 2200 1100

4. Supplement (wheat straw)

28/kg 18 504

5. Cotton seed cake

30/kg 25 750

6. bamboo 15/bamboo 20 300Total 23154

3. Utilities:

1. power 500/month 20002. water 50/month 600

Total 2600

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4.Other expenses:-

1. Land and building 6000/-2. Telephone 3000/-3. Transportation 12000/-4. Advertisement 600/-5. Miscellaneous 500/-6. Stationary 300/-

Total 22400/-

Total working capital: 60000+23154+2600+22400=108154

B) Depreciation on machinery:

Machinery Quantity Rate (Rs) Total (Rs)1. Laminar air

flaw 1 35000 35000

2. Autoclave 1 150003. Freeze 1 150004. Cooker 1 5005. Cylinder 1 25006. Sprayer 3 900

Total 68900(10%)=6890

B) Depreciation on machinery =6890

C) Interest on total capital : 108154+68900=177054 (11%)=19475

D) Total project cost :-177054

E) Total income= 321600

F) B.C.R.= 321600/177054=1.8

27

Cost of production of mushroom for 80 beds :-

A. Variable cost

Particular Unit/quantity Rate Amount (Rs)

Paddy straw 160 bundle 0.50 80

Bags 80bag 1/bag 80

Other 50

Supplement 2 kg 28/kg 56

Labor charges 4 120/day 480

Interest on working capital (10%)

74.6

Rental value of lab

450

Total variable cost

1196

B) Fixed cost Depreciation on fixed capital (rack)

50

Interest on fixed capital @10%

3

C) Total fixed cost

53

D) Total cost C 1249

E) Gross returns

6000

F) Net returns 4751

G) B.C.R. 4.8

28

Conclusion : It is clear from above table the net returns required after production of 80 beds of mushroom is Rs. 4751 and BCR is 4.8

CONCLUSION

In Konkan region, the temperature is suitable for oyster mushroom

cultivation.

Due it simple cultivation techniques it is very easy to cultivate

mushroom at home scale for farmers.

In Konkan region, maximum farmers are depending on monsoon, so

after Kharif season there is no source of income for farmer. Oyster

mushroom cultivation gives big source of income to farmer due to

its easy method of cultivation, low production cost, high demand its

delicious taste, nutritional value and better market price.

In Konkan region, there is easily availability of paddy straw and

other inputs that required for cultivation oyster mushroom

cultivation.

We used different supplement and thus found that there was yield

by using cotton seed cake as supplement.

Due to delicious taste ,nutritional value and big demand we get

better market price.

29

REPORT OF EXPOSURE VISITE

Venue :- College of Agriculture, Dapoli.

Date :- 04 ⁄ 03 ⁄ 2012

We visited mushroom unit of College of Agriculture, Dapoli. We

meet the Prof. P. G. Borker. He was shown different types and

species of mushroom with it’s own research on power point

presentation. He was given the detail information about cultivation

of White Button Mushroom. He had shown morphology of mushroom

and difference between morphology of different species of

mushroom. Borker Sir. Also shown actual cultivation of Oyster

Mushroom with frogger system.

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FUTURE LINE OF WORK

Mushrooms are being used as a food and medicine since long time. Their

cultivation on extensive scale can help to solve many problems such as

protein shortage, resource recovery and reuse as well as part of

environmental management. it s necessary to cultivate it on large scale

for benefit of the country. Thus, it is necessary to fulfill the requirement of

enormous increasing population and hence alternate resource is

production

31

References

Abere S.A and H.O Stanley (2011) cultivation of oyster mushroom

(Pleurotus tuber-regium on supplemented corn cob with rice bran of

substrates) Greener Journal of agriculture science vol.

1(2),pp.018021.

Chang S.T, O. W. Lao and K. Y. Chock (1981). The cultivation and nutritive

value of P. sajar caju. European J. Appl. Microbial. Biotechnol.,12:58-

62.

Chiejina, V. Nveka, olufokunbi and J. Olumide (2010). Effect on different

substrates on the yield and protein content of Pleurotus

tuberregium. Affrican J. of biotechnology vol 9(11) PP.1573-1577.

Indira. V., P. Dhasarathan and N.Anandadevi (2010). Impact of Agnihotra

in mushroom cultivation Technology. J. Biosci. Res.,2010 Vol 1(4)

:245-250.

Islam M. Z, M.H Rahman and F. Hafiz (2000). Cultivation of Oyster

mushroom (P.flabellatus) on different substates, In sustain crop

product. 4(1):45-48

Mandeel . A., A. A. Altaith and S.A. Mohame (2005). Cultivation on oyster

mushroom (Pleurotus spp.) on various lignocellulosic wastes. World

32

journal of microbiology and biotechnology 21(4):601-607.

ABBREVIATIONS

@ At the rate

◦C Degree centigrade

et.al. and other

g Gram(s)

lit Liter(s)

kg Kilogram(s)

% Percent

I.e. That is

33

34

Pure culture of Oyster mushroom Preparation of spawn

Isolation of pure culture

Isolation of pure culture Preparation of spawn

Figure 1 Fully prepared spawn Cutting of paddy

35

Hot water treatment for Drain out excess hot water

Preparation of Beds Layer spawning

Drained out excess cold water

Soaking in cold water

36

Pinning of mushroom bed Spawn run

Spawn run period Removal of polythene bag

Spraying of water on bed

Hanging of mushroom bed

37

Spraying water on mushroom bed

Pin head stage Mature mushroom

Harvesting of mushroom Figure 2 Harvested mushroom

Cleaning of mushroom Scrapping of mushroom bed

38

Mushroom for marketing Mushroom pulav

Mushroom-pea curry Mushroom omlet

Mushroom cutlet

39

40

41

42

Harvesting of mushroom Harvested mushroom

Pin head stage Mature mushroom

Cleaning of mushroom Scrapping of mushroom bed

43

44

45