Oyster Mushroom production using locally available agricultural residues: A farm-level waste to wealth evaluation and village-based production model in Anjaw district, Arunachal Pradesh

Soibam Peter Singh, Debasis Sasmal, Pooja Signale, Naveen Khoisnam, Ugarsain Sangwan, Satveer Yadav, Inchen Namchoom, Keshab Ch. Gogoi

Abstract

The study evaluated the potential of locally available agricultural residues, including millet straw, paddy straw, large cardamom residue and banana psuedostem, for oyster mushroom production under the farming conditions of Anjaw district, Arunachal Pradesh. The findings demonstrated that locally available residues can serve as practical alternatives to conventional mushroom substrates, with variations in biological performance and economic suitability. Particular attention is given to large cardamom residue because of its abundance in the district and its potential to convert an underutilized agricultural by-product into a value-added product. The study further highlights opportunities for developing decentralized, cluster-based mushroom production involving farmers, women Self-Help Groups and rural youth. Integration of residue utilization, mushroom production, collective marketing and recycling of the remaining substrate as compost could contribute to livelihood diversification, improved agricultural waste to wealth management and resource-efficient farming system in the remote hill areas of Anjaw.