Mushrooms

Mushrooms, often classified as vegetables despite their non-plant nature, hold immense nutritional and medicinal value. With over 200 cultivated species globally, they offer a rich source of carbohydrates, minerals, vitamins, and protein. Mushroom cultivation has evolved into a profitable industry, contributing significantly to the global economy, with the market expected to expand further in the coming years. This book aims to compile comprehensive and up-to-date scientific information on mushrooms, covering various aspects such as their classification, cultivation techniques, utilization in food and pharmaceutical industries, medicinal properties, and biotechnological interventions. By addressing these topics, the book seeks to provide valuable insights into the multifaceted role of mushrooms in human life and modern agriculture. The book will discuss diverse themes, including the identification and distribution of edible mushrooms worldwide, techniques for domesticated mushroom cultivation, challenges posed by insect pests and diseases, and the potential of mushrooms in circular agriculture. It will also explore emerging research areas in biotechnology aimed at revitalizing the mushroom industry and harnessing mushrooms' medicinal properties. Through this comprehensive exploration, the book aims to serve as a valuable resource for researchers, practitioners, and enthusiasts interested in unlocking the potential of mushrooms for sustainable agriculture and human health.