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Abstract

This paper summarised the cultivation practices of mushroom. The processing equipment method of preservative, value added based product and its nutricatical properties the review also highlight the various scientific feats achieved in term of patents and reset publication promoting mushroom as a wholesome food and health benefits. A mushroom is the reproductive structure produced by some fungi. It is somewhat like the fruit of a plant, except that the "seeds" it produces are in fact millions of microscopic spores that form in the gills or pores underneath the mushroom's cap. You can also prepare various value added products such as mushrooms pickle, jam, sauce, candy, preserve, chips etc. from fresh mushrooms whereas from the dried mushroom powder value added products like instant soup mix, bakery products, papa, nuggets etc. Mushrooms are botanically classified as fungi and considered a vegetable for nutrition. They provide a wide range of nutrients, good news for those who love to enjoy mushrooms on pizza and in favorite dishes. Mushroom cultivation can help reduce vulnerability to poverty and strengthens livelihoods through the generation of a fast yielding and nutritious source of food and a reliable source of income.