Overview
The Post-Harvest Mushroom Processing Training Program
provides comprehensive knowledge and practical skills in handling, preserving, and adding
value to mushrooms after harvest. This program covers essential techniques to extend shelf
life, maintain quality, and create diverse mushroom products for commercial applications.
Learning Objectives
By the end of this program, participants will:
- Understand the importance of proper post-harvest handling of
mushrooms
- Master different methods of cleaning, preservation, and value
addition
- Gain hands-on skills in drying, canning, freezing, and packaging
- Learn to create various value-added mushroom products
- Understand quality control and regulatory requirements
Module Outline
Session 1: Introduction to Mushroom Processing
- Why mushrooms need immediate post-harvest processing
- Common post-harvest losses and challenges (perishability,
microbial spoilage)
- Types of mushrooms processed (Button, Oyster, Shiitake,
Cordyceps, Reishi)
Session 2: Basic Post-Harvest Handling
- Optimal harvesting practices
- Cleaning and sorting techniques
- Grading for quality parameters
Session 3: Preservation Techniques
Drying Methods:
- Sun drying and hot air drying
- Freeze drying (lyophilization)
- Microwave drying
- Practical: Setup a small hot air drying process
Other Methods:
- Refrigeration and freezing techniques
- Canning: Blanching, brining and sterilization
- Pickling and fermentation methods
Session 4: Value-Added Products
- Mushroom powder production (for soups, supplements)
- Mushroom chips and snacks
- Mushroom-based sauces and curries
- Mushroom nutraceuticals (capsules, tablets)
- Fortified food products (mushroom-enriched noodles, biscuits)
Session 5: Packaging and Storage
- Packaging materials (vacuum packs, modified atmosphere)
- Labeling and branding requirements
- Optimal storage conditions for different products
Session 6: Quality Control and Food Safety
- Testing for microbial contamination
- Moisture content standards
- Shelf life determination methods
- HACCP in mushroom processing
Session 7: Marketing and Entrepreneurship
- Identifying market opportunities
- Setting up small-scale processing units
- Business plan development
Session 8: Practical Sessions
- Hands-on drying of mushroom batches
- Canning process demonstration
- Mushroom powder preparation
- Packaging with proper labeling
Program Highlights
Preservation Mastery
Learn multiple techniques to extend mushroom shelf life
Value Addition
Transform raw mushrooms into diverse commercial products
Quality Assurance
Master food safety protocols and quality standards
Who Should
Enroll?
- Mushroom cultivators looking to add value to their produce
- Food processing entrepreneurs
- Agriculture and food science students
- Quality control professionals in food industry
- Anyone interested in mushroom-based businesses
Bonus Advanced Topics
(Optional)
- Export standards for processed mushrooms
- Organic certification for mushroom products
- Innovative products (mushroom leather, protein powders)