BUTTON MUSHROOM FARMING

 

The history of button mushroom farming can be traced back to the 17th century in France. At that time, mushrooms were grown in open fields, but the yields were low and the quality of the mushrooms was inconsistent. In the 18th century, French farmers began to grow mushrooms in caves and tunnels. This method of cultivation produced higher yields and better quality mushrooms.

In the 19th century, button mushroom farming spread to other parts of Europe and the United States. In the early 20th century, mushroom farming became more industrialized. Farmers began to use artificial lighting and temperature control to improve the growing conditions for mushrooms.

The first commercial button mushroom farm in Africa was established in South Africa in the early 1900s. Since then, the industry has expanded to other countries, including Kenya, Tanzania, and Uganda. In recent years, there has been a growing interest in button mushroom farming in other parts of Africa, such as Ghana, Nigeria, and Ethiopia.

Button Mushroom is one of the most common mushroom farming in Africa. It's also the most preferred in Hotels and Restaurants.

Maturity: 40-50 Days

Expected Yield: 2kg of substrate produces 0.5 kgs of Mushroom.

Nutritional Value: Mushrooms are a rich, low-calorie source of fiber, protein, and antioxidants. They may also mitigate the risk of developing serious health conditions, such as Alzheimer's, heart disease, cancer, and diabetes.

Growing Room Temperature: 18 - 25 C. Growing house to maintain the humidity of (RH 65-95%) with dim lighting.