MUSHROOMS, often referred to as the fruiting bodies of fungi, have intrigued and nourished humans for centuries. While the term ‘toadstool’ is frequently associated with poisonous varieties, mushrooms encompass a diverse range of species, many of which are both edible and beneficial for humans.
In Asian cultures, particularly in Japan and China, mushrooms have been celebrated not only for their nutritional value but also for their medicinal properties. These cultures embedded mushrooms into their tradition, recognising their potential to enhance immunity and address health concerns.
Bangladesh’s journey with mushrooms began relatively recently. The introduction of mushroom cultivation was spearheaded by the Japan International Cooperation Agency in the 1980s. Subsequently, the Mushroom Centre Development Project, implemented in 2003–2006, played a central role in creating awareness and expanding mushroom cultivation in Bangladesh. The efforts have significantly influenced people’s understanding of mushrooms and their potential benefits.
Nutritionally, mushrooms are a powerhouse. They contain 85–90 per cent moisture, 3 per cent protein, 4 per cent carbohydrates, 0.3–0.4 per cent fats, and 1 per cent minerals and vitamins. Rich in niacin, riboflavin, Vitamin D, vitamin C, and B-complex vitamins, mushrooms also offer essential minerals such as iron, calcium, zinc, magnesium, and phosphorus. Mushrooms also provide 150–300 Kcal per 100 grams of dry weight, making them a valuable addition to any diet. Their consumption can improve immunity, aid in disease prevention, and support overall health.
Mushrooms boast numerous health benefits. They are low in sodium, which helps reduce added salt intake and lower blood pressure. Additionally, they have been shown to defend against cancer, combat obesity and diabetes, and serve as a healthy substitute for red meat. With minimal calories, fat, and cholesterol, mushrooms contribute to heart health, improve gut health, and support overall well-being. Their vitamin D content further enhances bone health and boosts the immune system.
One of the most compelling aspects of mushroom cultivation is its sustainability. Mushrooms can be grown on substrates such as rice and wheat straw, sawdust, fallen leaves, and agro-byproducts — all of which are readily available in Bangladesh.
Furthermore, mushroom cultivation requires no arable land and can be conducted indoors, making it an ideal venture for regions with limited agricultural space. Bangladesh’s agro-climatic conditions are particularly favourable for mushroom cultivation, which can be carried out at a relatively low cost with high profitability.
Different mushroom varieties are cultivated in Bangladesh. Oyster mushrooms can be grown year-round, while others, such as shiitake, button, shimeji, and enoki, thrive in colder climates. Straw, milky, and reishi mushrooms are better suited for warmer weather. Cultivation methods include bag, bottle, and log techniques, with bag cultivation being the most popular in the country. From just 10 kilograms of substrate, approximately 20 kilograms of mushrooms can be harvested during the initial 3-4 flushes, making it a highly efficient and productive process.
Mushroom cultivation has also emerged as a powerful tool for social and economic empowerment. It offers opportunities for self-employment and serves as a source of income for women, the disabled, vulnerable groups, and educated but unemployed youth. The process requires minimal capital investment, low maintenance costs, and less physical labour, making it accessible to a wide range of individuals. Many have turned to mushroom cultivation as a profitable business and a sustainable livelihood.
The Mushroom Development Institute in Savar, has been instrumental in raising awareness and disseminating technology for mushroom cultivation in Bangladesh. Through training programmes and support initiatives, the institute has empowered many individuals to start their own mushroom ventures.Ìý
The potential of mushroom cultivation extends beyond individual success stories. It addresses critical issues such as undernourishment and food insecurity, which affect significant portions of the population in Bangladesh. According to the Food and Agricultural Organisation, 11.9 per cent of the population experiences undernourishment, while 30.5 per cent faces moderate or severe food insecurity. Mushrooms, which are naturally grown and contain minimal pesticide residues, offer a sustainable solution to these challenges. They provide a nutritious alternative to pesticide-laden vegetables and fruits, ensuring safer and healthier food options for consumers.
Moreover, the Mushroom Development Institute’s initiatives have facilitated the widespread adoption of mushroom cultivation technology. By targeting areas with limited arable land and high population density, these programmes have made it possible for even small-scale farmers and low-income individuals to participate in mushroom production. However, challenges remain, particularly for small investors who struggle to access advanced equipment such as autoclaves, sterilisation chambers, and air conditioning systems. Addressing these barriers is essential to ensuring the continued growth and success of the mushroom industry in Bangladesh.
In conclusion, mushrooms are more than just a dietary supplement; they represent hope for addressing nutritional deficiencies, enhancing health, and empowering communities. Through sustainable cultivation practices and innovative approaches, mushrooms have the potential to transform lives and contribute to the nation’s development. With continued support, awareness, and investment, mushroom cultivation can become a cornerstone of Bangladesh’s journey toward food security, economic empowerment, and improved public health.
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Dr Hyat Mahmud is a retired principal of the Agriculture Training Institute, Jhenaidah.
