Workshop on Mushroom Cultivation (for non-teaching staff of Carmel College)

ACTIVITY REPORT

Objective(s) of the Activity:

• To provide academic and skill-based training in mushroom cultivation by offering hands-on experience in cultivation techniques, substrate preparation, and sustainable production, aligned with experiential learning and skill enhancement requirements.
• To promote community outreach and entrepreneurship, supporting NAAC extension criteria by disseminating practical knowledge that can enhance livelihood opportunities and strengthen institutional engagement with society.

Activity Overview:

A workshop on Mushroom Cultivation was conducted on 28^th November 2025 by Dr. Aduja Naik, Assistant Professor, PG Department of Food Technology, Carmel College of Arts, Science and Commerce, Nuvem, Goa, and Co-founder of M/S Mushroom Connect. The objective of the session was to introduce participants to scientific methods of mushroom cultivation, including substrate preparation, bag filling, inoculation, and optimum conditions for growth. Dr. Naik highlighted the importance of hygiene, environmental control, and proper handling techniques to ensure successful cultivation and improved yield. Participants gained knowledge of different mushroom species, their nutritional and economic significance, and the step-by-step process involved in small-scale and commercial cultivation. The hands-on experience and live demonstrations further enhanced participants’ practical skills, especially in preparing, packing, and assembling mushroom grow bags, enabling them to confidently replicate the process.

A total of 29 non-teaching staff members of Carmel College of Arts, Science and Commerce attended the workshop. The session was highly interactive, with participants actively engaging in discussions, asking questions, clarifying doubts, and enthusiastically participating in the hands-on activity of preparing mushroom grow bags. Overall, the workshop proved to be highly enriching, informative, and skill-building, successfully equipping participants with foundational knowledge and practical experience in mushroom cultivation.

Outcomes of the Activity:

• Participants gained practical skills and enhanced knowledge in mushroom cultivation techniques, hygiene practices, and sustainable production, while developing awareness of its nutritional and economic value.
• The workshop benefited the community by promoting low-cost, livelihood-oriented cultivation practices and encouraging entrepreneurship and sustainable food production.

Beneficiaries: