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Tribhuvan University

Institute of Agriculture & Animal Science

(IAAS)

Lamjung Campus

A PCN on

POST-HARVEST TECHNOLOGY DEVELOPMENT OF MUSHROOM

IN KATHMANDU VALLEY

Submitted by: Submitted to:

Amit Chaudhary Mr. Amit Khanal

Class Roll no : 6 Department of Horticulture

Exam Roll no: IAAS, Lamjung

Bsc.Ag,6th Semester

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Project Title: POST HARVEST TECHNOLOGY DEVELOPMENT OF MUSHROOM

IN KATHMANDU VALLEY

Project Leader: Amit Chaudhary

Email Address: lonelyamit69@gmail.com

Telephone: 9862941911, 9862941912

Institutions: Institute of Agriculture & Animal Science (IAAS), Lamjung

Campus, Lamjung

Collaborators: NARC (Nepal Agriculture Research Council)

Project location: Kathmandu Valley

Duration of the Project: 2 years

Starting date: January 01, 2017

Completion date: December 30, 2018

Total Cost of the Project: NRs. 27,47,350 only

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BACKGROUND:

Mushroom are a group of fungi having large Sporophores. They occur seasonally all over the

world in various habitat varying from Sandy Plain to thick forests (Biswas et al., 2012). Nearly

100 species are edible while other are poisonous or deadly poisonous like Amanita phaloides,

A. virosa, Crtinarius rubellus, C. orellanus, etc. About 2000 fungal species are edible all over

the world of which 300 species belonging to 70 genera are reported in India (Chadha & Sharma

1995). A case study shows total 30 species of Mushrooms under 26 genera belonging to 18

families of basidiomycetes were recorded in Karhiya Community Forest, western Terai, Nepal

(Aryal, H.P. and U. Budathoki 2013). The People’s Republic of China is major producer of

edible mushrooms, producing about 3,918,000 tons/year or about 64% of world’s total (Royse

2003). Several genera i.e. Agaricus spp, Lentnus, Volvariella, Pleurotus, Auricularia,

Flammulina, & tremella contribute 89% of the total world production. Westerrn countries are

dominated by Button mushroom (Agaricus biosporus), while East Asian countries are

dominated by Specialty mushrooms (Chang 2007). The cultivation of Mushroom was 1st started

with the White button Mushroom in France since 1630 (Atkins 1983). At present, Oyster and

Button mushroom are easily available in the market. The annual mushroom production is

estimated at more than 233.4 Mt. for 2061/62 in Kathmandu valley (Source: Swastik Trading

House Private Limited)

Mushroom cultivation is relatively new in Nepal. The research for mushroom

cultivation began in 1974 under Nepal Agriculture Research Council (NARC). Cultivation of

white button mushroom in 1977 was first mushroom farming done by farmers. Plant pathology

division in NARC began distribution of spawn. Oyster mushroom was introduced to farmers

in 1984. In the beginning a handful of farmers started this farming in Bhaktapur and Kathmandu

district. After successful production of oyster mushroom, the number of farmers increased to

50. At present there are about 5000-6000 mushroom farmers in Kathmandu alone. The average

production is about 8000- 10000 kilograms per day. Due to their high market value, the fresh

local produce fetches around Rs. 100 – 150 / kg. Pokhara and Chitwan are other major

mushroom producers. Other districts also produce these two species but in very less amount,

barely enough to meet local demand. (Source: Unnat Mushroom Firm)

Kanne chyau (Pleurotus & Lentinus spp), Gobre chyau (Agaricus spp.), Sitaake chyau

(Lentinula edodes), Raato chyau (Ganoderma lucidum) are the major Mushroom species

cultivated at present in Nepal. Mushroom is cultivated at the altitude of 800-400 masl in-

between Chaitra-Kartik, at less than 800 masl from Kartik–Magh & in Kathmandu Valley in-

between Falgun-Kartik. Mushroom can be produced throughout the year if temperature could

be maintained. (Source: Byabasaik Chyau Kheti)

Agarricus bisporus contains Moisture 90.1%, D.M. 9.9%, Protein 29.3%, CHO 50%, Fat 3%,

Fibre 9.1%, Ash 8.1% & Energy 364 kcal (Rai & Sohi 1988).

STATEMENT OF PROBLEM:

Post-harvest losses are very high in Mushrooms, since mushrooms even after harvesting

continue to grow, respire, mature & senescence resulting in weight loss, veil opening,

browning, wilting & finally get spoiled. Mushrooms are highly perishable materials and get

spoiled due to liquefaction, loss of texture, aroma, flavor etc. making them unsuitable for sale

(Azad et al., 1987). The Nepalese mushroom market possesses very few post-harvest and

handling operations. Mushrooms, being a high-moisture content food, are prone to different

types of contamination (Ajayi et al., 2015).

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Lack of good transportation network, market access, lack of adequate storage & preservation

technology etc. are some of the major constraints effecting Mushroom farming in Nepal

(Poudel S. & A. Bajracharya 2011).

Presence of more than 90 per cent moisture content, mushrooms are highly perishable and start

deteriorating immediately after harvest. They develop brown colour on the surface of the cap

due the enzymatic action of phenol oxidase, this results in shorter shelf life. In view of their

high perishable nature, the fresh mushrooms have to be processed to extend their shelf life for

off season use by adopting appropriate post-harvest technology to process surplus mushrooms

into novel value-added products (Doshi A. et al., 2011).

Mushrooms are highly perishable. They tend to lose quality after harvest, mainly because of

their high respiration rate and the fact that they have no barrier to protect them from water loss.

Mushrooms’ shelf-life is limited to a few days under normal refrigeration conditions, which is

a constraint on the distribution and marketing of fresh product, making extension of

mushroom’s shelf life a constant quest (Akbarirad H. et al., 2013).

Post-harvest discoloration of Agaricus bisporus is generally causes by Pseudomonas tolaasii,

P.gingeri & P. reactants making it unedible (Wells J.M. et al., 1996).

Lactobacillus lactis subsp. lactis is the causal agent of postharvest decay of Pleurotus eryngii

, a commercialy cultivated mushroom in the world (Zhao Y. et al., 2013).

Large scale of migration has directly and indirectly affected the system of food security in

Nepal as youth left their villages, which resulted in the absence of a labour force that ultimately

influenced the mechanisms and magnitude of food production. This situation caused larger

areas of cultivable land to go fallow every year and reduced the amount of available food in

Nepal. Several studies confirm the occurrence of this phenomenon (Ghale and Upreti 2005;

Gersony 2003; Seddon and Hussein 2002; Upreti 2004a and 2004b; Pokharel 2004; UNDP

2004; Upreti 2002).

PROJECT PURPOSE:

The global mushroom market has reached USD 29,427.92 million in 2013 and is expected to

be USD 50,034.12 million in 2019 (Anonymous, 2015). Total mushroom production in world

has been increased more than 18 folds from about 3,50,000 Mton in 1965 to about 61, 60, 800

mton in 1997 (Biswas et al., 2012) shows increasing human preference towards Mushroom

consumption globally. It will be a better way of generating foreign as well as national income

by selling mushroom in on season & off season by using facility of cold storage.

Status of mushroom production in Nepal :

Year Fresh Mushroom production(Mton)

2009/10 1100

2010/11 1530

2011/12 1530

2012/13 1650

2013/14 1675

(Source: MOAD 2013/2014)

Above table shows the increasing demand of mushroom in Nepal, Which could be balanced by

providing regular & adequate of quality Mushrooms to the consumers within or ourside our

country.

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Health benefits of Mushroom:

The water soluble polysaccharide ‘Lentinan’ present in Shiitake Mushroom (Lentinus edodes)

reduces plasma cholesterol in human & controls blood pressure (Doshi & Sharma 1995, Wasser

& Weis 1999). The Mjushroom has anti-cancer, anti-HIV, anti-diabetic properties and ability

to boost immune system (Chihara 1992, Jong & Brimingham 1993, Mizuno 1999).Adenosine

found in ear mushroom (Auricularia polytricha) inhibis the platelet aggregation & lowers

Atherosclerosis if eaten regularly (Markhija & Bailley 1981). Silver ear mushroom (Tremella

fuciformis) cures Tuberculosis, blood hypertension, common cold, increase vigour & extend

life span of human beings (Lee 1596, Chen & Hou 1978). Alkaline Ash & high fibre content

in mushrooms also give relief from hyper acidity & constipation (Rai 1995). Polysaccharides

extracts of medicinal mushrooms act as natural antioxidants and possess immunomodulatory

properties (Kozarski, et al., 2011).

Effects of post-harvest technologies in Mushroom Quality:

Washing of mushroom after harvesting disinfects it & remove the foreign particles attached to

it preserving its quality (Pruthi et al., 1984, Guthrie & Beelman 1989).

Modified Atmospheric Packaging maintain quality during the post-harvest storage of Mushrom

(Burton 1988, Briones et al., 1992, Saray et al., 1994).

Controlled Atmospheric Packaging keep mushroom quality upto 20 days (Ramanathan et al.,

1992)

Vaccum cooling combined with Ice bank cooling maintains the quality of Mushroom during

storage efficiently (Rai & Arumuganathan 2008).

Cabinet Air drying can be used for long term storage of Mushroom preserving its quality upto

1 year (Banao et al., 1992).

Packaging, coating, refrigeration and dipping in sorbitol and CaCl2 dipping (Koushki et al.,

2011) are the most common methods used for extending the shelf life of mushrooms (Eissa,

2007). Appropriate packaging can delay development of deterioration and senescence of

mushrooms after harvest (Taghizadeh et al., 2010). One alternative to extend mushrooms’ shelf

life during postharvest storage and commercialization is modified atmosphere packaging.

(Koushki et al., 2011; Kim et al., 2006).

Pickle formation of mushroom maintains color, flavor, texture, taste and overall acceptability.

Formulated pickle found to be excellent and have higher score 5.7, 6.5, and 7.0 for color, flavor,

and overall acceptability also increases the preservation time (Kashkheli S.G. et al., 2015).

Scenario of Emerging Mushroom Buisness in Nepal:

Second Mushroom festival conducted at Chandragiri Municipality-17, Balambhu, Kathmandu

district begun from June 20, 2015 has helped in promotion of the Mushroom cultivation in

Kathmandu valley & overall Nepal. (http://therisingnepal.org.np/news/4303)

Farmers of Chapagaun of Lalitpur & Balambu of Kathmandu are getting attracted towards

mushroom farming. Bhuwan Maharjan of Balambu is into mushroom farming for the

past 10 years and maintaining his family of five members. Goma Lamsal, who started

mushroom farming some 15 years ago, has been taking care of seven members of her family

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with no trouble. So much so, that she is educating her three children. (The Himalayan Times,

July 13, 2009)

A youth of Morang district named Udayachangra Shrestha have been producing more than 50

kg/day mushroom from the farm in 10 kattha land regularly. Consequently have upgraded his

economic standard very rapidly.

(http://www.onlinekhabar.com/2014/08/177654/#sthash.HIxQ7lEG.dpuf)

Tharka Bahadur Saru of Devisthan of Darchha VDC- 7 says he makes Rs. 80,000 a month after

he started it giving up mentality to go to Korea for job. His mushroom is sold in Palpa, Syangja,

Rupandehi, Nawalparasi and Tanahu districts.He had started by taking loan of Rs. 105,000

from the Self Employment Programme of the Andhakarmukti Saving and Credit Cooperatives

and his personal investment of Rs. 300,000. Bal Bahadur Rana of Rampur- 4 Palpa makes Rs.

15,000 to Rs. 20,000 as he got a loan Rs. 200,000 from the Rampur Saving and Credit

Cooperatives.The District Agriculture Development Office is also giving training to those

seeking it. (http://trn.gorkhapatraonline.com/index.php/71-markets/8384-rs-80,000-per-

month-income-from-mushroom.html)

Tulasi Budha Magar of Dang district has earned net profit of 1,10,000 ( US$ 1,401) while her

investment was less than US$1000 only by mushroom production.

(http://www.np.undp.org/content/nepal/en/home/ourwork/povertyreduction/successstories/tul

sis-mushroom-business/)

Nepal Rastrya Bank (NRB) has brought a new provision for financial institutions to release up

to Rs.30 million for cold storage. Earlier the maximum limit was Rs 10 million, irrespective of

the nature of the business. So it will be ease to the donor agency to provide sufficient fund to

the concerned receivers (The Kathmandu Post, Mar 15, 2015).

OBJECTIVES:

General:

To develop & promote the Post-harvest technology of Mushroom in Kathmandu Valley

Specific:

To establish a cold store of Mushroom

To establish a processing unit for both short & long term storage & marketing of

Mushroom produces.

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LITERATURE REVIEW

POST HARVEST ACTIVITIES OF MUSHROOM:

SHORT TERM PRESERVATION:

Washing

As soon as possible after the harvest of Mushroom, it should be washed to remove

adhered Soil particles, dusts, pests, peat materials, reduces farm heat that may cause

disorders of microbial infection if neglected. Washing should be done only by sterilized

water to prevent unnecessary infection due to contamination. Washing increases

moisture content that make mushroom prone to detoriation (Ajayi et al., 2015). So

washing should be followed by pretreatment that improves the storing quality &

maintain Whiteness that attracts the consumer to easily select it. Different pretreatments

for washing are recommended & some of the common are as mentioned below:

Method 1:

Mushroom are dipped in dilute solution of Hydrogen Peroxide (1:3) for half an hour

and subsequently, steeped in a solution containing Citricacid (0.25%) & Sulphur

dioxide (%%0 ppm ) mixture. This showed positive effect in quality of Mushroom

(Pruthi et al., 1984).

Method 2:

Mushroom can be washed in hard water (with 150 ppm Calcium Carbonate) to reduce

both bacterial growth and colour detoriation during Storage (Guthrie & Beelman 1989).

Washing is further followed by Grading that can be done considering its size, colour,

texture etc. to form uniformity before packaging.

Packaging:

Packaging is the technology of enclosing or protecting products for distribution,

storage, sale, and use. The purposes of packaging and package labels are Physical

protection, Barrier protection, Containment or agglomeration, Information

transmission, Marketing & Security.It is done for transportation and overcomes the

gluts of fresh mushrooms in markets. Packing and packaging materials contribute a

significant cost to the produce industry; therefore it is important that packers, shippers,

buyers, and consumers have a clear understanding of the wide range of packaging

options available (Boyette et al., 1996). Different types of Packaging methods are

developed at present that are more efficient & scientific than traditional methods as

discussed below:

Modified Atmosphere Packaging: Modified atmosphere packaging (MAP) of fresh fruits and vegetables is based on

modifying the levels of O2 and CO2 in the atmosphere produced inside a package sealed

with some type of polymer film. Packaging films that provide a wide range of physical

properties, many of these individual films are combined through processes like

lamination and co-extrusion. There are several groupings in MAP films such as in the

plural, Vinyl Polymers, Styrene Polymers, Polyamides, Polyesters and other polymers.

Polypropylene is part of the Polyolefin group and used largely in MAP, in both forms:

continuous and perforated. Perforated type used in MAP gives better results than

continuous type (Sanz et al., 1999). It is desirable that the natural interaction that occurs

between the respiration of the product and the packaging generates an atmosphere with

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low levels of O2 and / or a high concentration of CO2. By using MAP system we can

store at very low temperature 1.50C without any freezing injury (Halachmy and

Mannheim 1991). The growth of organisms that cause decay is thereby reduced and the

life of the product is thus extended. Additionally, the desired atmosphere can reduce

the respiration rate, and ethylene production, physiological changes. For example, it

can inhibit chemical, enzymatic and microbiological mechanisms associated with the

decay of fresh products, thus avoiding the use of other chemical or thermal process such

as freezing, dehydration, and sterilization (Kader et al. 1989; Gorris & Tauscher, 1999;

Saltveit, 1997; Fonseca et al., 2002). Low O2 and elevated CO2 concentrations can

significantly reduce the rates of ripening and senescence primarily by reducing the

synthesis and perception of ethylene (Burg and Burg, 1967; Abeles et al., 1992).

Changes in respiration and starch, sugars, chlorophyll, and cell wall constituents during

this period can be reduced, and in some cases nearly arrested, by eliminating ethylene

action through the use of low O2/high CO2 atmospheres. Decay control is a particularly

important problem for many crops. Levels of above 10% CO2 effectively slow or stop

the growth of numerous decay organisms (Brown, 1922). MAP delays senescence and

maintains quality of mushrooms during post harves storage (Burton 1988, Henze 1989,

Burton & Maher 1991, Briones et al., 1992, Saray et al., 1994, Roy et al., 1995, Tano

eet al., 1999, Rai & Arumuganthan 2008). MAP can be done by any two of the

following ways:-

Passive Method

Modified atmospheres can be obtained passively between plant material and sealed

package or intentionally using determined concentrations of gases. Modified

atmosphere is formed as a result of vegetable respiration, which consumes CO2 and

releases O2 in sealed package. In passive modification, the respiring product is placed

in a polymeric package and sealed hermetically. Only the respiration of the product and

the gas permeability of the film influence the change in gaseous composition of the

environment surrounding the product. If the product’s respiration characteristics are

properly matched to the film permeability values, then a beneficial modified

atmosphere can be passively created within a package. The polymer itself variably

restricts gas exchange between the internal and external environments due to its

selective permeability to O2 and CO2. After a period of time, the system reaches an

equilibrium atmosphere containing of lower concentrations of O2 and higher

concentrations of CO2 than in atmospheric air. In practice the rays are over wrapped

with differentially permeable Polyvinyl Chloride (PVC) or Polyacetate films, thus

created modified atmosphere of about 10% CO2 & 2% O2 within the trays during

storage. Critical limits of CO2 & O2 for keeping best quality of mushrooms are 12% &

1.5-2% respectively (Halachmy & Mannheim 1991).Self life of Button mushrooms

covered with PVC- films is 5-7 days at 15-200C ascompared to 2-4 days shelf life of

uncovered mushroom at same condition (Gormley & Mac canna 1967). Recently,

antifogging film has been introduced for over wrapping the trays. The mushrooms

covered with antifogging film can be stored up to 24 days (Chi et al., 1996, 1998).

Active Method

The concept of active packaging has been developed to adjust the deficiencies in

passive packaging such as when a film is a good barrier to moisture, but not to oxygen,

the film can still be used along with an oxygen scavenger to exclude oxygen from the

pack. An intentionally or actively obtained modified atmosphere occurs when the

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desired gas mixture is introduced into the container before sealing. In this way,

atmospheric balance inside the package is reached faster or almost immediately.

Sometimes, certain additives are incorporated into the polymeric packaging film or

within packaging containers to modify the headspace atmosphere and to extend shelf-

life. Another process is the acceleration of atmospheric balance under partial vacuum

packaging is the process of removing the air before sealing, reducing the free space.

Although the active modification of the atmosphere within the package incurs

additional costs, the advantage is that the desired atmosphere is securely achieved in

considerably less time.

Modified humidity Packaging (MHP)

Relative Humidity 87-90% in the package is considered as best suited for keeping the

colour of mushrooms during storage (Rai & Arumuganathaan 2008). To obtain the

desired In-Packagee Relative Humidity (IPRH), the packets are either perforated to

release the excess moisture or some water absorbing materials, like Calcium Chloride

(CaCl2) are kept inside to absorb IPRH (Eaves 1960).

Combination of MAP & MHP further improves shelf-life of fresh mushrooms (Roy et

al., 1996). Thus, the commercially available Silica gel or Montomorillonite clay may

be used as moisture absorber along with differentially permeable PVC wrapped

mushroom (as in MAP) during Storage (Anatheswaran & Sunkara 1996).

Storage of fresh mushrooms

Heat should be removed as soon as possible & brought down to 4-50C. Refrigerator for

small grower & a cold room with all facilities for commercial growers is required.

Button mushroom can be stored for 14-20 days at 10C , 10 days at 60C & 2-3 days at

200C (Minamide et al., 1980). Paddy straw Mushroom is stored at 10-150C in perforated

polythene bag because it get easily suffered from chilling injury (Biswas S. et al., 2012).

For Packages with more than 10 Kg mushrooms or about 15 cm thick layer of

mushrooms cause problem in exchange of gas & cooling uniformly. So faster &

common method for this condition is Vaccum cooling.

Vacuum Cooling

Water inside cell wall & inter hyphal spaces of mushrooms are evaporated giving off

the latent heat of Vaporization. Thus cooling themselves from ambient to 20C in 15-20

minutes. This vacuum cooling is a uniform & faster process than forced- chilled air

cooling. Further, the vacuum-cooled mushrooms are superior in colour during storage

than conventional ones (Biswas S. et al., 2012).

Ice Bank Cooling:

Since Vaccum cooling reduces the fresh weight due to dehydration, So at present Ice

bank cooling of mushrooms is now vogue where in a stack of mushrooms, forced draft

of chilled & humidified air from the water body maintained at sub-zero temperature,

called ‘Ice Bank’ is passed through continuously (Rai & Arumuganathan 2008).

Long term Preservation:

It is done especially for off season & export purpose using any of methods like Canning,

Drying & Pickling for mushrooms. This project will mainly focus on Drying & Pickling

for long term preservation strategy:-

I. Drying

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Dehydrated mushroom is a very important ingredient in making soups and pasta

(Tuley 1996, Gothandapani et al., 1997). Most of the mushrooms like Oyster,

Paddy straw, Shiitake, Black ear, Silver ear etc. are stored for long time in this

process. However, for Button mushroom, the dry preservation is not

encouraging due to blackening & irreversible change of texture on drying

(Singh et al 2011). Drying can be done by following methods:-

a. Sun drying:

It is the cheapest & common method of drying. Harvested mushrooms,

making small pieces (if required) dried in windy and bright sunlight on a

metallic sheet. However, for the better preservation, mushrooms are treated

with the solution of 0.05% KMS and 0.1% citric acid mixture for about 10-

15 minutes (Arunmuganthan et al., 2004). Alternatively, the mushrooms

may also be pre-treated successively in 0.5% KMS and in 0.5% Sodium

Benzoate solution for 15 minutes each in order to maintain nutritive content

well preserved (Nehru et al., 1995). Further, Blanching in steam for 4-5

minutes prior dehydration is an eco-friendly measure of pre-treatment to

preserve the sud dried mushroom better, In general, mushrooms are dried

either by spreading them over trays or sheets in bright sun or beaded in a

thin wire or thread and hanged to get dried. The mushrooms becomes dried

within 12-14hours in bright sunlight (Rama & John 2000).

b. Cabinet air drying:

It is also called as tray Dry method. It consist of a heater with thermostat,

circulated air supply blower & a series of trays placed one above another in

a plenum chamber through which hot air at constant flow rate is allowed to

pass. Drying temperature of 55-600C for 7-8 hours is used (Rana & John

2000). This mechanically dried mushroom can be stored up to more than

one year (Banao et al., 1992). Colour of the machine dried mushroom is

brown to creamy. However, some improvement in colour can be made by

pre-treating the mushroom in the solution mixture of 0.1% Citric acid &

0.25% KMS for 15 minutes (Arora et al., 2003). The dried mushrooms are

packed in foil laminated pouches for better storage (Kumar et al., 1980). The

machine drying is very effective during cloudy-rainy days. Further, the sun

dried mushrooms are required to dry for 4-6 hours in machine at 55-600C

before packing (Saxena & Rai 1990).

II. Pickling

Preservation of mushroom using acetified base of spices, salt & oil is the

pickling preservation. Different compositions of ingredients are used to make

tastes in pickle. The Vinegar in Pickle is used for longer storage and taste of

mushroom (Kannaiyan & Ramaswamy 1980).

In conventional way, 500g fresh mushrooms are put in a pan with sufficient

amount (500ml) of vinegar as such that the mushrooms are immersed in acid.

Thereafter salt 28g, Mace 2 blades, Ground ginger 4g, Chopped Onion 15g,

Pepper 2g & Nut Meg 1g are added one after another & stirred. The whole

preparation is now boiled for about 10 minutes and poured in a glass jar that

finally closed by sealing.

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METHODOLOGY

SITE OF PROJECT:

Kathmandu is the capital and largest metropolitian city of Nepal. The Kathmandu valley

consists of consists of three districts Kathmandu, Lalitpur & Bhaktapur. The Kathmandu valley

is surrounded by four major mountains, namely: Shivapuri, phulchowki, Nagarjun and

Chandragiri Mountain. The Kathmandu city stands at an elevation about 1337 masl (4386 ft)

in the bowl shaped valley in central Nepal. It lies at 27°42’N latitude & 85°22’E longitude

(Google map 2016). Bagmati, Bishnumati, Dhobikhola, Manohara, Hanumant & Tukucha are

the major rivers that flows through the city. Kathmandu falls under central development region

& is also the headquarter of the region. Kathmandu valley is inhibited by 17,44,240

people(Kathmandu district), 4,68,132(Lalitpur district) & 3,04, 651 in Bhaktapur district.

(CBS, 2011). Patan also known as ‘Lalitpur’ literally, the City of Artisans, lies 5km southeast

Kathmandu. . Bhaktapur is situated at 14km east of Kathmandu, this ancient city is also famous

for pottery and woodcarving amply displayed on the squares and windows respectively.

Urban and suburban areas of kathmandu valley account for 63.1 percent of Nepal’s gross

domestic product (GDP) as the country is on an urbanization drive.Cities and towns contribute

33.1 percent while the surrounding village development committees(VDCs) make up 30

percent of the GDP, reflecting the increased economic activities and investment in

infrastructure in these areas. Among urban centres, the Kathmandu Valley is the main hub of

economic activities, accounting for a whopping 23.4 percent of the national economy. (Source:

The kathmandu post july 13, 2015)

The exact location for the project will be decided according to the result of Stakeholder meeting

only.

Location of Kathmandu valley in map of Nepal (Source: infonepaltreks.com)

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CLIMATE OF THE SITE

The climate here is mild, and generally warm and temperate. There is a great deal of rainfall in

Kathmandu, even in the driest month. The Köppen-Geiger climate classification is Cfa. In

Kathmandu, the average annual temperature is 18.1 °C. About 1505 mm of precipitation falls

annually. The average annual relative humidity is 73.7% and average monthly relative

humidity ranges from 53% in April to 85% in November (Source: nepalclimatemps.com).

Month

Climate Graph of Kathmandu (Source: Climate-data.org)

LIST OF WORK

Stakeholder meeting:

All the concerned Stakeholders like Chief District officers of Kathmandu, Political leaders,

Lalitpur & Bhaktapur district, Mushrooms experts, Local progressive mushroom farmers,

Mushroom traders, Distributors, Whole sellers, mushroom processing factories managers,

Hotel, resturants, & resorts managers for doing interaction & taking decisions about plan

implemenatation. Main objective of this project will be to develop Post harvest technology of

mushroom in Kathmandu Valley so, site selection will done so that all districts will be equally

Ave

rage Rain

fall

Ave

rage temp

erature

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benefitted. Land required for store building construction should be managed by local

beneficiaries themselves. Project procedures may be modified according to the appreciable

suggestions & agreement after meeting. The frequency of meeting will be changed as per

required. This will be the primary data source for data collection.

Data Collection & situation analysis:

Primary data will be collected from key informant interviews, public meetings & farm surveys.

Secondary data will be collected by Medias documents, Governmental reports, reliable

documents available in internets, books, Scientific Articles, journals etc. For Situation analysis

Rapid appraisal will be done forming a multidisciplinary team.

Promotion & advertisement

For the promotion & advertisement of Mushroom cold store & processing unit, local,

district, regional communication, national & international Medias like Newspaper,

Radio, Television, and Internet website will be used. A promotion & advertisement

committee will be form that will be responsible for making Advertisement videos,

audios, articles, documentaries, Postures, Booklets, Location Maps etc. & their

distributions also. Online service facility will also be develop under the same committee.

Social media will be our major priority to develop because it will help the location to be

popular in every nook & corner of the world. So, every national & international

mushroom consumers will get easy information about it & enjoy the service. Kathmandu

being capital of Nepal, it will be ease to flow the information easily & rapidly.

Purchasing of Equipments:

All the necessary equipments will be purchased from reknowned & government

certified companies only. Machines will be imported from foreign countries as per necessity.

Installation of the equipments will be done on the observation of expert only.

1 Automatic washing chamber of 500 kg mushroom/wash will be brought & required

washing & treatment chemicals will be used.

2 Semi-automatic Modified Humidified Packaging Machine packaging 1-10 kg/pack

as per marketing requirement with necessary packaging materials will be brought.

1 Cool humified air producing generator will be brought.

1 Vaccum cooling with Ice bank facility chamber capacity of 500 kg will be brought.

3 sun dryer sheet capacity if drying 100kg at a time will be brought.

Chemicals required for preservation of dried mushroom will be brought.

1 cabinet air dryer drying 500kg will be brought.

Pickle preparing materials & storing bottles will be brought.

Establishment of cold store & processing unit:

A cold store of capacity about storing 2ton mushroom with every atmospheric management

facility & installing necessary post-harvest requiring equipment’s will be built. The actual

design will be prepare by coordinating with Engineer. Local building materials will be

prioritized, Kathmandu being an industrial area also. Every workers will be given proper

training before they work in store. The eligible & potential employees will be selected fixing

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some important criteria’s publishing the vacancy announcement. Good co-ordination between

mushroom growers, distributors, processing industries & consumers will be build up for

smooth running of Cold store. A committee will be formed that will manage, monitor &

evaluate the performance of cold store & processing unit.

BENEFICIARIES

The primary beneficiaries are the commercial, semi-commercial and subsistence

mushroom producers of the Kathmandu valley of Nepal.

The secondary beneficiaries are the government line agencies such as DOA, NARC,

IAAS and non-governmental organizations.

The upstream beneficiaries are the researchers, students and academic institutions

which are directly or indirectly involved in the research of Mushroom.

The distant beneficiaries are the traders, agricultural processing industries and the

consumers as a whole.

RISKS AND ASSUMPTIONS

Sufficient budget will be provided by Donor agency

Governmental policy will remain constant not effecting the plan implementation.

Necessary equipment’s will be available in time.

Good help & co-ordination with concerned organizations & local people.

Devasting natural disaster like earthquake will not occur.

Epidemic mushroom disease that could collapse mushroom production will not occur.

15

LOG FRAME TABLE

Narrative Summary OVIs MOV (Risks) Assumption

Goal

To develop & promote

the Post-harvest

technology of Mushroom

in Kathmandu Valley

Fresh & processed

mushroom produce will

be easily available

throughout the year by

2019.

Number of mushroom

consumer will increase by

2019.

Interview with

Consumers,

Sellers,

Distributors etc.

DADO annual

Report, District

health report,

MOAD annual

report.

Sufficient budget will

be provided by Donor

agency

Objectives

To establish a cold store

of Mushroom

To establish a processing

unit for both short & long

term storage & marketing

of Mushroom produces.

.Cold store & processing

unit will give continuous

service to public by

2019.

Consumer will get

chance to consume

mushroom after more

than one year of

production also by 2019.

Survey report

DADO report

Governmental policy

will remain constant

not effecting the plan

implementation.

Necessary

equipment’s will be

available in time.

Strikes, civil conflicts

will not occur.

Outputs

Mushroom producers will

get efficient post-harvest

facility.

Consumers will get chance

to eat Fresh & processed

mushroom throughout the

year.

Food processing industries

will get regular supply of

raw mushroom material.

Good source of

employment opportunity.

Upgrade in consumer

health.

Farmers will grow

mushroom in on as

well as off-season

also by 2019.

Consumers will

take mushroom as

their staple food

item by 2019.

Many people

directly or

indirectly get

employment

opportunity.

Consumers having

related health

problems will

Farmer

interview,

farm visit

report

District health

report

DADO annual

report

News articles

Good help & co-

ordination with

concerned

organizations & local

people.

Devasting natural

disaster like

earthquake will not

occur.

Land for

establishment of store

is provided by local

source.

.

16

WORK CALENDER

Time of Implementation of Activities

SN Activities

Time for implementation, 1st year (2017)

Jan-Mar Apr-Jun Jul-Sep Oct-Dec

1 Literature Review

2

Meeting & Interviews

3 Rapid Appraisal

4

Purchasing of Equipment

& building materials

5

Building store &

processing unit

consume more

mushroom by

2019.

Activities

Literature Review

Meeting &

Interviews

Rapid Appraisal

Purchasing of

Equipment’s

Building store &

processing unit

Worker’s training

Promotion &

Advertisement

Input (Budget):

Report sheet

17

SN Activities

Time for implementation, 1st year (2018)

Jan-Mar Apr-Jun Jul-Sep Oct-Dec

1 Literature Review

2

Building store &

processing unit

3 Worker selection

4 Worker’s training

5

Promotion &

Advertisement

BUDGET SUMMARY OF PROJECT ACTIVITIES

Activities Quantity Rate (NRs.) Total (NRs.)

1. Literature Review 15,000

2. Stakeholder’s meeting 1st meeting

2nd meeting

30,000

25,000

3. Rapid Appraisal

20,000

4. Purchasing of equipments

a) Automatic

washing chamber

b) Semi-automatic

Modified

Humidified

Packaging

Machine

c) Cool humidified

air producing

generator

d) sun dryer sheet

1

2

1

3

200 kg at beginning

50,000

1,00,000

5000

50,000

1,00,000

1,00,000

15,000

1,00,000

18

e) Chemicals

required for

preservation

f) Cabinet air dryer

g) Pickle preparing

materials &

storing bottles

1

Overall 200 kg

ingredient mixture &

200 bottles of 1kg

capacity at beginning.

500/kg(lump

sum)

1,00,000

200/kg

20/bottle

1,00.000

40,000

4,000

5. Store preparation materials 2 building Lump sum

(7,00,000)

each

14,00,000

6. Worker training 15 50,000

7. Wages 15 workers 10,000 each 1,15,000

8. Promotion &

advertisement

40,000

9. Miscellaneous 1,50,000

10.Sub total 23,89,000

11. Overhead (10%) 2,38,900

12. Contingency (5%) 1,19,450

Grand total 27,47,350

PROJECT TEAM COMPOSITION

Name Professional’s

discipline

Academic

qualification

Years of

experience

Remarks

a) Amit

Chaudhary

Bachelor in

Agriculture

B.Sc.Ag.

b) Jagadish

Nath Yogi

Bachelor in

Agriculture

B.Sc.Ag.

c) Bharat

Basnet

Bachelor in

Agriculture

B.Sc.Ag.

d) Som

Bharati

Bachelor in

Agriculture

B.Sc.Ag.

e) Sandeep

Adhikari

Bachelor in

Agriculture

B.Sc.Ag.

f) Prayas

Adhikari

Bachelor in

Agriculture

B.Sc.Ag.

19

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