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Unlike commercially grown button or oyster mushrooms, rugda is entirely wild and cannot be farmed.
Wild rugda mushrooms, a prized tribal delicacy from Eastern India, are gaining popularity for their unique meaty texture and nutritional benefits. Harvested by skilled foragers during the monsoon, their rarity and demand command high prices.
Nutribite offers children wholesome mushroom biscuits and soup, free from artificial preservatives, addressing parents' concerns about empty calories.
The discovery was made in the premises of the house belonging to Govindanunni, a resident of Nedumann Vettathparambu in Kundamthodu, while the land was being tilled for cultivation.
73-year-old P Shantha has transformed her home into a successful oyster mushroom farm.
Mushroom-based farmers’ societies have been formed under the six Krishi bhavans in the Kadathuruthy block panchayat.
The biggest challenge when consuming naturally grown mushrooms is distinguishing edible from toxic varieties.
Villagers trudge through rugged terrains to collect the mushrooms, as they are primarily found in remote forests in higher altitudes.
On any given day, Sooraj sells 20 to 25 packets of mushrooms, and more often than not, he struggles to meet the overwhelming customer demand.
Pink oyster mushrooms, also known as 'Pleurotus Djamor,' get their bright pink colour from the pigment anthocyanin.
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