Mushrooms Their Consumption,Production and Culture Development

Abstract

In the last 20 years, mushroom consumption and production have increased at a faster rate than almost any other agricultural food product. The consumption and production of Agaricus (A. bisporus and A. bitorquis) and the Shiitake (Lentinus edodes) mushrooms account for 74% and 14%, respectively, of the total world production and demand for cultivated mushrooms. Since the origin of Agaricus cultivation in France, much progress has been made and the bulk of the scientific and engineering progress has been achieved since the beginning of this century. Mushroom science, a composite science of many disciplines including plant pathology, entomology, horticulture, food science, agricultural engineering, agricultural economics and rural sociology has contributed a great deal to the worldwide growth of the industry. Future improvements in mushroom culture will come not only from a more thorough understanding of single facets within the overall process, but from a more complete understanding of the interrelationship of these facets with each other.