Blog
Notes on mushroom cultivation, nutrition and building a mushroom business — grounded in our ICAR-DMR training, not supplement-industry noise.
How dried mushroom becomes an ingredient in cookies, nutribars and soup mix — and why powder concentration, not flavouring, is what actually delivers nutrition.
A practical primer on Farmer Producer Organisations for mushroom growers in UP — what an FPO is, who supports it, and how it differs from a cooperative.
The post-harvest science behind why fresh mushrooms spoil so fast, and practical storage and cooking fixes that actually extend shelf life.
A grounded look at reishi, cordyceps and turkey tail — what compounds they contain, what's been studied, and where the marketing outruns the evidence.
The cultivation economics behind oyster mushroom — low investment, short cycle, minimal infrastructure — and why it's the standard entry point for new growers.
The safety concern people have about mushrooms almost always belongs to wild foraging, not the farmed mushrooms sold in shops. Here's the actual distinction.
What mushrooms actually contain per 100g, why fresh and dried numbers differ so much, and where the popular nutrition claims come from.
Inside our residential training at the Directorate of Mushroom Research, Solan — what the syllabus covered and why it changed how Shroomly is run.