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Textbook of Mushroom

Abhilasha A Lal (Editor) Sobita Devi (Editor) Archana U Singh (Editor)

Mushrooms are fungi which are fleshy and consists of an enlarged stalk. They are also called as toadstools and are large enough to be seen with naked eyes and can be easily picked by hand. They are packed with nutritional value, low in calories and are a great source of fiber and protein. They also provide many important nutrients like vitamin B, selenium, potassium, copper and vitamin D and are high in antioxidants. It is the most efficient and economically viable biotechnological process for the utilization of lignocellulosic waste material into high quality protein food. It is an occupation requiring patience, intelligent observation and skills that can be developed only through expertise training and experience. It can become a means of livelihood for the rural people where most women are unemployed and thus can enhance their income by taking up mushroom cultivation in their homes. Keeping this vision in mind, this book has been published to enumerate the various aspects of mushroom cultivation by providing simple coverage of the basics of mushroom to provide an impetus to the readers enabling them to start mushroom cultivation. The book is having 23 Chapters. We hope that it would also be a means of guide for the students, farmers and entrepreneurs involved in mushroom research and cultivation.

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Bibliographic information

Title Textbook of Mushroom
Format Hardcover
Date published: 16.08.2019
Edition 1st ed.
Language: English
isbn 9788170196433
length 124p.