Course Overview
The 7-Week Mushroom Producer Training Program is a residential, skill-based course developed for farmers, youth, returnee migrants, and agro-entrepreneurs across Nepal. The program is conducted fully in the Nepali language and held in Lele village, Lalitpur, near Kathmandu Valley.
This fully residential course provides participants with accommodation, meals, and all necessary on-site facilities to ensure an immersive and effective learning experience. It blends technical theory with practical skills to prepare participants for commercial mushroom cultivation using locally available materials and sustainable methods. Participants stay at the institute’s residential accommodation.
Designed in alignment with CTEVT Nepal’s guidelines, the training covers mushroom biology, species selection, substrate preparation, production management, pest control, harvesting, packaging, marketing, and entrepreneurship. Trainees will engage in hands-on production activities and field visits to commercial farms.
Program Schedule
- Duration: 7 Weeks
- Days per Week: Sunday to Friday (6 Days/Week)
- Morning: Theory (2–3 hrs)
- Afternoon: Practical (3–4 hrs)
- Location: Lele village, Lalitpur (near Kathmandu)
Mushroom Producer Training Program-Weekly Breakdown
Week 1: Orientation & Fundamentals of Mushroom Cultivation
| Day | Morning (Theory) | Afternoon (Practical) |
|---|---|---|
| Sunday | Orientation, course overview, and scope of mushroom farming | Introduction to mushroom species (Oyster, Button) |
| Monday | Basic mushroom biology & life cycle | Microscopic observation of spores (demo) |
| Tuesday | Importance and market potential in Nepal | Visit local market to observe mushroom sales |
| Wednesday | Hygiene and sanitation in mushroom production | Clean and prepare cultivation space |
| Thursday | Infrastructure needed (low-cost houses, tunnels) | Build or tour mushroom shed |
| Friday | Record keeping and environmental monitoring | Prepare log sheets for temperature, RH, and pH |
Week 2: Substrate Preparation & Spawn Handling
| Day | Morning (Theory) | Afternoon (Practical) |
|---|---|---|
| Sunday | Types of substrates: Straw, sawdust, corn cobs, etc. | Substrate chopping and soaking |
| Monday | Pasteurization and sterilization methods | Hot water and steam pasteurization demo |
| Tuesday | Introduction to spawn and spawn production | Inoculate spawn on sterilized media (demo) |
| Wednesday | Purchasing vs. producing spawn | Visit a spawn lab or practice spawn inoculation |
| Thursday | Contamination: Causes and prevention | Identify contamination in failed beds |
| Friday | Storage and handling of substrate and spawn | Spawn bag preparation and labelling |
Week 3: Oyster Mushroom Cultivation (Focus Week)
| Day | Morning (Theory) | Afternoon (Practical) |
|---|---|---|
| Sunday | Oyster mushroom types and climate needs | Prepare polybags with substrate + spawn |
| Monday | Layering technique and bagging | Make and seal mushroom bags |
| Tuesday | Incubation process and temperature control | Set up incubation room and monitor conditions |
| Wednesday | Fruiting process and environmental parameters | Maintain humidity and light |
| Thursday | Harvesting techniques and timing | Harvest first flush mushrooms |
| Friday | Productivity factors and yield improvement | Data recording of weight and flush cycle |
Week 4: Other Mushroom Types (Button, Shiitake, Milky, etc.)
| Day | Morning (Theory) | Afternoon (Practical) |
|---|---|---|
| Sunday | Button mushroom: substrate, casing, and environment | Casing layer preparation |
| Monday | Shiitake and Milky mushroom: Logs and bags | Drill and inoculate logs (Shiitake) |
| Tuesday | Mushroom house design for other varieties | Modify structure for specific needs |
| Wednesday | Spawn rate, incubation duration, and challenges | Label and incubate different species |
| Thursday | Multi-cropping potential | Integrate mushroom with composting |
| Friday | Comparative analysis: cost, yield, climate | Review and document growth status |
Week 5: Plant Protection, Hygiene & Waste Management
| Day | Morning (Theory) | Afternoon (Practical) |
|---|---|---|
| Sunday | Fungal, bacterial, insect pests | Identify and isolate infected bags |
| Monday | Integrated Pest Management (IPM) in mushroom units | Apply natural remedies (neem, ash, lime) |
| Tuesday | Hygiene in growing house | Daily cleaning and disinfection routine |
| Wednesday | Mushroom waste and spent substrate use | Composting spent substrate |
| Thursday | Environmental controls: temp, humidity, CO₂ | Use thermometer and hygrometer |
| Friday | Mid-course review and troubleshooting | Peer discussion on problem cases |
Week 6: Harvesting, Post-Harvest & Marketing
| Day | Morning (Theory) | Afternoon (Practical) |
|---|---|---|
| Sunday | Harvest timing and techniques | Harvest second and third flushes |
| Monday | Drying, storing, and value addition (powder, chips) | Prepare dried mushrooms |
| Tuesday | Packaging and branding basics | Simple packaging using local materials |
| Wednesday | Costing, pricing, and profit analysis | Calculate cost per kg and sales price |
| Thursday | Marketing channels: local, cooperatives, online | Develop simple marketing plan |
| Friday | Farm visit: Commercial mushroom entrepreneur | Interview and observation report |
Week 7: Business Development & Final Assessment
| Day | Morning (Theory) | Afternoon (Practical) |
|---|---|---|
| Sunday | Entrepreneurship in mushroom farming | Success stories from Nepal |
| Monday | Business plan development | Group-wise business proposal preparation |
| Tuesday | Record keeping and reporting | Finalize production logs and budget sheet |
| Wednesday | Final theory assessment | Review and corrections |
| Thursday | Practical assessment (production, harvesting, etc.) | Demonstration and feedback |
| Friday | Certification & Graduation Ceremony | Farewell and photo session |
Program Highlights
- Fully residential, hands-on training experience
- Delivered in the Nepali language for accessibility
- Covers Oyster, Button, Shiitake, and Milky mushroom production
- Emphasis on commercial scalability, hygiene, and marketing
- Includes field visits, business planning, and certification