 mushroom cultivation for entrepreneurs mushroom cultivation for entrepreneurs today mushrooms are considered as a significant source of food and medicine edible mushrooms such as paddy straw and white oyster mushrooms have significant sources of fiber and protein providing essential vitamins they have anticancer and antitumor properties as well as an excellent source of antioxidant mushroom cultivation has been ongoing for many years by several staff members of ug including ms dillon husbands senior lecturer within the faculty of agriculture and forestry currently a phd student at purdue university and coretta samuels head of the department of agriculture faculty of agriculture and forestry ug ms samuels who presented the work done on mushroom cultivation by the faculty thus far at the exhibition of innovations explained that there are four major stages in mushroom cultivation pure culture maintenance mass multiplication on petri plates spawn production and bed preparation which involves the use of sterile laboratory environment as well as grow out facilities ms samuels further added that farmers will require training on how to construct a mushroom house and regulate its temperature this is indeed an interesting area of research in which ug is currently involved since once mushroom cultivation is expanded on a larger scale and in its commercialization can contribute to the sustainability of livelihoods of local producers ssmith tue 2142023 1056  