With the alarming growth of global population proportionate growth of food and nutrition is always a prime concern. The issue becomes even more grim with the depletion of potent agricultural land and other resources. One more issue which started finding importance among discussion of different forums is management of solid waste which includes agricultural waste as well. Mushroom cultivation is found to be popular answer to all the above concerns and which stands as a quality food requires less land and can be a tool to manage agricultural waste. Diversification in any farming system imparts sustainability. Mushrooms are one such component that not only impart diversification but also help in addressing the problems of quality food, health and environmental sustainability. Consumption of mushroom on daily basis boost the health of the consumer. The attributes are good for heart (no cholesterol), low calorie food (good for diabetic patient), prevents cancer (especially prostrate and breast cancer by arresting the action of 5-alpha reductase & aromatase, these enzymes are responsible for growth of cancerous tumour), anti-aging property (the polysaccharide from Mushroom are potent scavenger’s of super oxide free radical), regulates digestive system, strengthen immunity. Mushroom like Trametes versilcolor synthesize Polysaccharide-K (Kresin) which is a leading anti-cancer drug. Mushroom is basically the fruiting body of fungi visible outside and can be seen by naked eye. Biologically Mushroom describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies or leathery fruiting bodies. Morphology deviating from the standard usually have more specific names such as bolete, puffball, stinkhorn and morel. The act of consuming mushrooms (mycophagy) dates back to ancient times. Edible mushrooms can appear either below ground (hypogeous) or above ground (epigeous) & edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma.

Aim: Socio-economic upliftment and empowerment of rural entrepreneurs in mushroom culture and farming especially women entrepreneur.
Objective: Bio conversion of agro solid waste through mushroom.
Goal: Providing alternative income to rural entrepreneurs by eco-friendly green energy
Extended objective: Technology Incubation centre is also instrumental in technology inauguration and incubation for extending help to innovative ideas.