Waste to Taste

‘Waste to taste’ highlights the low-profile macro-fungus, oyster mushroom, beaming with nutritional and therapeutic properties!!

Oyster mushrooms (Pleurotus species) are one of the most sought after edible mushroom varieties. Regular intake of Oyster mushrooms supplies high content of dietary fibre, essential amino acids, minerals, vitamins B complex and C, and folic acid to the body. Anti-inflammatory, immunostimulatory, anti-tumour and anti-bacterial properties are some of the health benefits offered by these mushrooms.

Oyster mushrooms are popular for their low-cost, simple and environment friendly production technique. ‘Oyster mushrooms can be grown with a number of substrates, most of them generated by each one of us, find their way to the waste streams and cause environmental problems. Agricultural (wheat/ rice/maize/cotton straw, etc.), or urban (for example, waste cardboard, empty egg trays, paper, tea or coffee waste) can be used as substrates for their cultivation. In urban areas, mushrooms can be cultivated in a very small space in boxes/bags/baskets/bottles etc.
Utilising locally available wastes serves the twofold benefits of producing a sustainable diet (nutrient-rich) along with a complete waste management solution. The spent waste generated after harvesting oyster mushrooms can be utilised in a number of ways. It contains essential nutrients and can be used as compost/animal feed.

‘Waste to taste’ highlights the low-profile macro-fungus, oyster mushroom, beaming with nutritional and therapeutic properties!!

Oyster mushrooms (Pleurotus species) are one of the most sought after edible mushroom varieties. Regular intake of Oyster mushrooms supplies high content of dietary fibre, essential amino acids, minerals, vitamins B complex and C, and folic acid to the body. Anti-inflammatory, immunostimulatory, anti-tumour and anti-bacterial properties are some of the health benefits offered by these mushrooms.

Oyster mushrooms are popular for their low-cost, simple and environment friendly production technique. ‘Oyster mushrooms can be grown with a number of substrates, most of them generated by each one of us, find their way to the waste streams and cause environmental problems. Agricultural (wheat/ rice/maize/cotton straw, etc.), or urban (for example, waste cardboard, empty egg trays, paper, tea or coffee waste) can be used as substrates for their cultivation. In urban areas, mushrooms can be cultivated in a very small space in boxes/bags/baskets/bottles etc.
Utilising locally available wastes serves the twofold benefits of producing a sustainable diet (nutrient-rich) along with a complete waste management solution. The spent waste generated after harvesting oyster mushrooms can be utilised in a number of ways. It contains essential nutrients and can be used as compost/animal feed.