Oyster Mushroom Research Paper

Oyster mushroom seems food or something that can be found in aquatic areas. Most of the time, hearing word “oyster” alone is something that can be found in the ocean rather than above the ground portion of the earth. Oyster mushroom is just fungi that are safe if eaten. These are widely consumed all throughout the world. Food scarcity is the ultimate reason why oyster mushrooms are discovered. Some chefs and kitchen masters find that oyster mushroom when cooked has ham-like aroma, mild and soft texture, and indulging flavor. Later on, the products they produced are intended for commercial purpose like for healthy diet and medicinal intentions (Sharma, 1997). Cellulose and lignin are vital nutrients for oyster mushrooms to grow. Logs are the

It can easily be dehydrated if they are placed with direct sunlight or by using mechanical dryer as compared to other mushrooms types. Fresh oyster mushrooms take its life span for a week after it has been harvested. That is why they need to undergo food processing for production before the lapse of the shelf span or else, cook them immediately in order to avoid spoilage of the mushroom fruits (Sahbaz et al., 2000; Giri and Prasad, 1997). According to Raut that, 300 BC is the earliest period of oyster mushroom cultivation and it starts to produce internationally first from China as early as in 900 AD. France initiates artificial techniques and approaches for mushroom cultivation until such time it spreads throughout European countries (Raut

Many are still unaware how it is done. It is the reason why limited knowledge to possible consumers of an oyster mushroom exists. There is a gap between the two parties- producers and consumers. Researchers have developed techniques for Pleurotus cultivation. Temperature must be maintained under the desired level, surroundings must be managed accordingly and nutrient requirements level must be met in time. These are the very basic reminders regarding environmental factors to be considered for oyster mushrooms cultivation. An important decision there is to determine the right substrates that fit with the spawn inoculated also the suitability of the strains in the place where it is intended to be produced (Oei, 1996).
In 1981, this oyster mushroom cultivation is introduced in Nepal. The Plant Pathology Division in Nepal is a government agency intended for studying the best substrates of these mushrooms also how to overcome changing climatic conditions. In 1982, they use chopped straws and plants’ remains for cultivation. Technologies for oyster mushroom production are distributed to farmers. Their production method produces quick returns of investments. Poor farmers are given equal opportunities for mushroom cultivation even if in small scale areas to supplement their incomes and alleviate from poverty (Manandhar,