Khumbi means mushrooms are very tasty and nutritious foods. It is a type of fungus. It is also called Khumb and Kukurmutta. It usually grows during the rainy season. More than two thousand varieties are found in the world. But very few of these ie about 250 types of Khumbi are worth eating. The rest of the Khumbi is poisonous, which are harmful to health.
Many species of China Khumbi have been cultivated long ago, but in the world first in 1650, the white button Khumbi started farming in France. Khumbi cultivation was noticed about five decades ago in India. However, about 40 types of Khumbi are currently being cultivated in the world, including white button mushrooms, summer white button mushrooms, black year mushrooms, shitke mushrooms, kabul dhingri, dhingri mushrooms, stubborn mushrooms and milky mushrooms etc.
The white button mushroom is the most grown Khumbi in the world. It also has medicinal importance due to the availability of medicinal properties. Shitaka Mushroom is second in World Khumbi production. It is also called the king of Khumbi. Dhingri Mushroom is third among the options to be grown in the world. According to an estimate, more than 5 million tonnes of Khumbi is produced annually in more than one hundred countries around the world, while in India, about 40 thousand tons of white button mushrooms are produced every year. Thousands of tons of Khumbi are being exported every year from here.
It is worth noting that in view of the increasing demand of Khumbi in the world market, it was also encouraged in India. Research work was started at Khumbi at Himachal Pradesh Agricultural University located in Chambaghat, Himachal Pradesh. On 23 October 1982, it was decided to set up National Mushroom Research and Training Center Solan in the Sixth Five Year Plan. The next year, its construction started on 8 June 1983. Then on 21 June 1986, it was inaugurated by the then Union Agriculture Minister GS Dhillo.
All India coordinated mushroom research project was started from Solan itself. Its centers are working in Ludhiana, Pant Nagar, Faizabad, Raipur, Udaipur, Coimbatore, Pune and Goa. After research by agricultural scientists, it is being cultivated in a scientific manner. Like other crops, it does not need a special kind of land. It can also be cultivated in rooms, thatch and pots. Therefore, the cultivation of Khumbi is proving to be a boon for landless, marginal farmers and women.
Khumbi is cultivated in two ways. The first seasonal and second in controlled environment. Khumbi can be grown throughout the year in various crop chakras, such as white button mushrooms, summer white button mushrooms and dhingri in summer and spills on the plains and low -height hills can be cultivated in the winter season and stubble mushrooms and milky mushrooms in the rainy season.
White button mushrooms can be grown in the plains from November to February. Similarly, summer white button mushrooms can be cultivated from September to November and February to April. Dhingri mushrooms can be grown from September to May. Parali mushrooms can be cultivated from July to September. Milk mushrooms can be grown from February to April and July to September. White button mushrooms can be cultivated from September to March in moderate height mountainous areas.
Similarly, summer white button mushrooms can be grown from July to August and March to May. Shitke mushrooms from October to February and milky mushrooms from April to June can be cultivated. Dingari mushrooms can be grown throughout the year. White button mushrooms can be cultivated from March to November in high height mountainous areas. Similarly, dhingri mushrooms can be grown from May to August and Shitaka mushrooms from December to April.
According to an agricultural expert, to get good yield of Khumbi, advanced variety of seeds and efficient management are required. The right room should be used for Khumbi production. The room should always be in the east-west direction. This keeps fresh air and temperature correct. The arrangements of the rooms should be such that their contaminated air does not go to another room. There should be arrangements for electric wings and water in the room. If the size of the rooms is 35 x 25 x 12, it is better, because 18 to 20 tons of compost can be taken in five shelves.
For Khumbi production, compost should be prepared from the same substances, which are easily available as well as cheap. Compost should be made on pucca floor itself. Before making the compost, two percent of Farmelin solution should be put on the floor, so that diseases and insects can be protected. While making compost, the amount of water should be so much in the beginning, so that after adding gypsum, water does not have to be added to the compost, because after adding water, there is smoothness, which causes difficulty in spreading the khumbi’s web.
There is a need to be very careful when making compost. While making a pile of compost, his width and height should not be more than five feet. Reversal should be done in such a way that the fertilizer below comes up and down, so that chemical actions can be done smoothly. The amount of nitrogen in the compost should be 1.5 to 1.75 percent while making a pile, while its rate in fertilizer 2. Should not exceed 6 percent. The pH value of the prepared compost should be 7.2 to 7.8 and do not have the smell of ammonia gas. The color of the prepared compost should be dark brown. It should not have viscosity and the moisture content should be 68 to 72 percent.
Be sure to check moisture and ammonia before adding the seeds of Khumbi to the prepared compost. Both water and ammonia are harmful to Khumbi seeds. To reduce them, the compost should be left open by reversing at an interval of three to four days.
To mix the seeds of Khumbi, the compost should be kept at six inches, while only three -fourths of fertilizer should be added to the bags. For the prevention of yellow fungal, sprinkle in 10 quintal compost per 10 quintal compost and dissolve in 50 liters of water and cover it for two days.
To take good production of Khumbi, one should always use a good type of fresh seed. Keep in mind that on the grain of grains, the fungus of the Khumbi should be white and silk. Wheat is used to make Khumbi seed spans. Wheat is washed several times in cold water and boiled until its grains become soft. Just the grain should not be torn. After this, wheat grains are dried in shade. Now calcium carbonate and calcium sulfate are added to them.
Seeds should not stick to each other. These grains are filled in bottles or plastic bags. The bottles are closed by applying cotton on the mouth of the bottles and tying the mouth of the bags with a string. Now these bottles and bags are placed in the investment room. They are kept at 28 to 30 ° C for three weeks. During this time, the network of Khumbi spreads. Khumbi seeds should always be mixed at the rate of 5.0 to 7.5 percent in compost.
After adding seeds to the compost, immediately cover the racks and bags with a paper treated with two percent of Farmelin. After sowing, spray 0.1 percent malathion or 0.5 percent in Khumbi Bhavan, so that infection of insects can be avoided. The temperature of Khumbi building should be around 24 to 26 degrees of salines and moisture content to spread the Khumbi net. Initially, all windows, lights and doors should be kept closed to keep the amount of carbon dioxide in the Khumbi building to spread rapidly in the compost of Khumbi. The temperature of Khumbi building should not exceed 27 degrees of salinese at the time of spreading the web in the compost.
The casing mixture should also be prepared well. The casing mixture should be used only after disinfecting from 5 percent formalin. The pH value of the casing mixture should range between 7 percent to 7.5. It should have a capacity to absorb water about 60 percent. After spreading the web completely in the compost, the casing mixture should be covered in a parallel amount after wetting it with clean water. Keep in mind that the thickness of the surface should not exceed 4 cm.
After casting, 015 percent dithane M-45 or 0.1 percent should be sprayed and 01 percent malathion 50 EC. After 8 to 10 days of casing, the moisture content in the rooms should be between 90 to 95 percent and the temperature should be between 24 to 26 degrees. To maintain a high amount of carbon dioxide, room doors, windows and light should be closed. After 8 to 10 days of casing, when small pin heads start coming out, open the windows of the room, light and do the doors, so that fresh air can come in and decrease the amount of carbon dioxide. In such a situation, room temperature should be 16 to 18 degrees cells and moisture content should be 80 to 90 percent.
The compost left after the production of Khumbi can also be used as a very good organic manure. Many farmers are earning additional income by producing Khumbi in addition to their traditional crops. Khumbi can also be cultivated in the wasteland lying waste. It can also be cultivated by making raw rooms. Many varieties of Khumbi start growing within 15 to 20 days, while some varieties take up to two and a half months to grow.
Rural women are also becoming self -sufficient by producing Khumbi. Khumbi is a better means of income for unemployed. In the winter months in the plains of North India, buttons can be cultivated and paddy straw khumb in summer. White button mushrooms are the most grown in North India. In a controlled environment, button mushroom cultivation can be done throughout the year. During this time four to five crops of mushrooms will be found. It is proving more beneficial due to the low cost in Khumbi’s seasonal farming.
Khumbi is healthy and full of medicinal properties. It contains nutritious ingredients like amino acids, minerals, salts, vitamin B, vitamin C, vitamin B-12. Many medicines and tonic are made from this. It is tasty to eat. Different types of delicious dishes are made from this. Its demand is increasing in the market. Since Khumbi is an expensive vegetable, it is served as a nutritious diet in five -star hotels. Khumbi is also replacing nutritious and expensive food in special ceremonies.
There has been a revolution in Khumbi production in the last three decades. The result of the increasing demand of Khumbi is that today traditional farming farmers are also showing interest in Khumbi production. Khumbi production is booming in states like Himachal Pradesh, Uttar Pradesh, Bihar, Haryana, Punjab and Tamil Nadu etc. Every year Khumbi production is increasing and this increase is being seen not only at the country but globally.
Khumbi production can be adopted as self -employment. The government has also included Khumbi production in self -employment schemes. The government is providing loans in addition to technical information to promote Khumbi production. Private banks are also getting active in this area, which is directly getting the benefit of producers. Unemployed youth are cultivating Khumbi while receiving training.
(Star News Agency)
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