<p>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 anti-cancer and anti-tumor properties as well as an excellent source of antioxidant.</p>

<p>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.</p>

<p>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.</p>

<p>Ms. Samuels further added that farmers will require training on how to construct a mushroom house and regulate its temperature.</p>

<p>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.&nbsp;</p>
