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Production System
Reishi can be grown by the farmers seasonally in the low cost growing rooms preferably polyhouses and
also in the environmentally- controlled cropping rooms by the industrialists. As the mushroom is intended to be used exclusively as medicine, it has to be grown organically; seasonal farmers have to
put up polycover on the aside top and sides of the thatched huts and utmost hygienic conditions have to be maintained to prevent diseases and pests as no toxic chemical is to be used for
controlling the same.
Reishi is grown on the saw dust of the broad-leaved trees (mango, poplar, coconut, sheesham).
Sawdust, obtained from the saw mills, is amended with 20% wheat bran and is wetted to a level of 65% moisture. Calcium sulphate (gypsum) and calcium carbonate (Chalk powder) are added to get a pH of
5.5. The mixed substrate (700 g dry wt; 2.1 kg wet) is filled in polypropylene bags the mouth of which is then plugged with cotton after putting a plastic ring exactly like wheat grain spawn
pack of mushrooms in polybags.
The bags are then sterilized in autoclave at 22 p.s.i. for 2 hrs. After cooling, the substrate is
spawned with wheat grain or saw dust spawn @ 3% on the dry weight basis, as it is comparatively a slow growing fungus. Spawn- run (incubation) is done at 28-oC in the closed rooms (high
carbon dioxide) and darkness. After the complete spawn run (bags white all over), which takes about 25 days, polythene top is cut at the level of the substrate totally exposing the top side and
proper conditions for fruiting or pinning (temp. 28oC, 1500 ppm CO2800 lux light, 95% RH) are provided.
Once the pins have grown up enough to form the cap which is indicated by the flattenning of the whitish
top of the pinhead, humidity is reduced to 80% RH and more fresh air is introduced (1000 ppm CO2). Once the cap is fully formed, which is indicated by yellowing of the cap margin
(which is otherwise white), temperature is lowered to 25oC and RH is further reduced to 60% for cap thickening, reddening and maturation of the fruitbodies.
Full maturity is indicated, when the cap is fully reddish brown and spores are shed on the top of the
cap (see the photograph). Harvesting is done by the tight plucking, holding the root with one hand and pulling up with another; scissors and knives can also be used but no residual bud is left after
harvesting. One cycle of the growing takes 10-15 days. After harvesting the first flush, conditions for pinning are again switched on (i.e. 28oC, 95%RH, 1500 ppm CO2, 800 lux
light) for staring and completing the second flush. Depending upon the conditions, 2-3 flushes appear and a total 25% B.E. can be achieved (250 g fresh mushroom from one kg dry substrate). One crop
takes about four months.
Harvested mushrooms, after washing with water, are dried at low temperature (<50 C) in the cabinet driers, preferably at oC
in the dehumidifying cabinet drier. Freeze drying is, however, the best. Reishi mushroom has very high dry matter (45% i.e. 450 g dry from 1 kg fresh).
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Marketing
Reishi is used as medicine and not as food because it is bitter and corky hard. Any one growing it has
to find the market which is basically herbal medicine and food supplement (nutraceuticals) sector. Manufacturers of herbal medicines and food supplements can process, pack and trade it in various
forms- capsules, tablets, liquid extracts or even Reishi.
Caution : Ganoderma lucidum is a potent parasite of oil palm, coconut and other trees. Hence spent substrate may be discarded only after its heat killing.
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