Entrepreneurial behaviour and socio economic analysis of mushroom growers in Karnataka

SHIRUR, MAHANTESH; SHIVALINGEGOWDA, N S; Chandregowda, M. J.; Rana, Rajesh K.

doi:10.56093/ijas.v87i6.71023

Cited by 5 publications

(4 citation statements)

References 6 publications

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“…As per the findings in Table 1, the variables gender, agri-enterprise experience, occupation, training undergone, occupation social participation, family size, land holding, annual income, attitude of rural towards agrienterprise, extension contact and mass media exposure were shows positively and significant relationship with the entrepreneurial behaviour of rural youth who had discontinued mushroom enterprise. The above finding is in accordance with the findings of Shivacharan et al [5], Shirur et al [7], Baindha et al [6].…”

Section: Relational Analysis Between Agripreneurial Behaviour and Pro...supporting

confidence: 93%

Factors Affecting the Agripreneurial Behaviour of Rural Youth Involved in Mushroom Production as an Enterprise

Nagar,

Bisht,

Naberia

et al. 2023

AJAEES

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The Indian Council of Agricultural Research (ICAR) launched ARYA project in the year 2016. The project's main objectives are to entice rural youth to participate in India's agricultural sector and to create employment opportunities in the agricultural and related sectors. It is recognized that there is greater potential for mushroom cultivation as an enterprise as there is increasing consumers' preferences in nearby cities towards mushroom. The KVK promoted mushroom cultivation through demonstrations, capacity building and by providing critical inputs under the project. As a result, rural youth are motivated and engaged in spawn production, mushroom cultivation, marketing and mushroom processing. The result of the present study reveals that majority of the rural youth of successful enterprises as well as discontinued enterprise exhibited a medium level of agripreneurial behavior. The agripreneurial behaviour of rural youth of successful mushroom enterprises correlated positively and significantly with factors like age, education, gender, agri-enterprise experience, occupation, training, social participation, family size, land holding, annual income, source of credit, attitude toward agri-enterprise, extension contact, and mass media exposure. In case of the agripreneurial behaviour of rural youth of discontinued enterprises the variable gender, agri-enterprise experience, occupation, training, social participation, family size, land holding, annual income, attitude toward agri-enterprise, extension contact, and mass media exposure showed positive and significant correlations with agri-entrepreneurial behavior.

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Section: Relational Analysis Between Agripreneurial Behaviour and Pro...supporting

confidence: 93%

Factors Affecting the Agripreneurial Behaviour of Rural Youth Involved in Mushroom Production as an Enterprise

Nagar,

Bisht,

Naberia

et al. 2023

AJAEES

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“…Out of the total mushroom produced, white button mushroom share is 73% followed by oyster mushroom (16%), paddy straw mushroom (7%) and milky mushroom (3%). Compared to other vegetables consumed; per capita consumption of mushrooms in India is less than 100 grams per year which is too low [24]. Despite the favourable conditions for mushroom cultivation in India the production is low.…”

Section: Global Production Trend Of Mushroommentioning

confidence: 98%

“…Although mushrooms are considered beneficial for health however many medicinal mushrooms also contain toxic substances [24]. Therefore, safety assessments of mushrooms are considered mandatory before their consumption.…”

Section: Toxicity Of Mushroomsmentioning

confidence: 99%

Mushrooms and Algae– ‘Microorganisms as source Superfoods’: A Review

Bala¹,

Negi²,

Singh³

et al. 2023

Microsphere

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Mushrooms and algae have been consumed since ancient times because of their culinary and gastronomic attributes. Both are important dietary sources of bioactive compounds including essential minerals, vitamins, complete profile of amino acids and are valuable source of dietary fibres. They are low in calorie content because of negligible amount of fats and carbohydrates. Beyond the excellent nutrition profile of these superfoods, they also belong to the category of nutraceuticals which provide medicinal benefits along with meeting daily dietary requirements. Bioactive compounds present in them are an interest of research because of anti-cancerous, antimicrobial, antiviral, antioxidant, hypoglycemic and immunomodulatory activities. These microorganisms are easy to grow on varied substrates therefore cost effective and eco-friendly that gives a great advantage over synthetic super foods obtained from animal origin. The current review focusses on the nutritional and medicinal value with importance of mushrooms and algae as a super food. Review also discusses about the toxicity associated with mushrooms along with the current status in trends of production, cultivation and consumption of fungi and algae based foods in different countries and offers thoughts on course.

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“…The sustainable production of mushrooms is important because mushrooms are considered edible foods and are high in protein content. There are many poisonous mushrooms, which must be clear to consumers in order to avoid causing serious ecological and health problems [32]. The huge amount of wastes that result from mushroom cultivation needs to be sustainably recycled for in order to protect the environment and to produce the bioenergy as well.…”

Section: Sustainable Production Of Edible Mushroomsmentioning

confidence: 99%

Edible Mushrooms for Sustainable and Healthy Human Food: Nutritional and Medicinal Attributes

et al. 2022

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Global food production faces many challenges, including climate change, a water crisis, land degradation, and desertification. These challenges require research into non-traditional sources of human foods. Edible mushrooms are considered an important next-generation healthy food source. Edible mushrooms are rich in proteins, dietary fiber, vitamins, minerals, and other bioactive components (alkaloids, lactones, polysaccharides, polyphenolic compounds, sesquiterpenes, sterols, and terpenoids). Several bioactive ingredients can be extracted from edible mushrooms and incorporated into health-promoting supplements. It has been suggested that several human diseases can be treated with extracts from edible mushrooms, as these extracts have biological effects including anticancer, antidiabetic, antiviral, antioxidant, hepatoprotective, immune-potentiating, and hypo-cholesterolemic influences. The current study focuses on sustainable approaches for handling edible mushrooms and their secondary metabolites, including biofortification. Comparisons between edible and poisonous mushrooms, as well as the common species of edible mushrooms and their different bioactive ingredients, are crucial. Nutritional values and the health benefits of edible mushrooms, as well as different biomedical applications, have been also emphasized. Further research is needed to explore the economic sustainability of different medicinal mushroom bioactive compound extracts and their potential applications against emerging diseases such as COVID-19. New approaches such as nano-biofortification are also needed to supply edible mushrooms with essential nutrients and/or to increase their bioactive ingredients.

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Entrepreneurial behaviour and socio economic analysis of mushroom growers in Karnataka

Cited by 5 publications

References 6 publications

Factors Affecting the Agripreneurial Behaviour of Rural Youth Involved in Mushroom Production as an Enterprise

Factors Affecting the Agripreneurial Behaviour of Rural Youth Involved in Mushroom Production as an Enterprise

Mushrooms and Algae– ‘Microorganisms as source Superfoods’: A Review

Edible Mushrooms for Sustainable and Healthy Human Food: Nutritional and Medicinal Attributes

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