Anmerkung: Intro -- Foreword -- Preface -- Contents -- Editor and Contributors -- Small/Large-Scale Production, Cost-Benefit Analysis, and Marketing of Button Mushroom -- 1 Introduction -- 2 Taxonomical Classification and Botanical Description of Button Mushroom -- 3 Small/Large-Scale Cultivation -- 3.1 The Mushroom Cultivation Process Can Be Divided into Six Following Steps (Source: http://nhb.gov.in/report_files/button_mu... -- Spawn Production -- Compost Preparation -- Short Method of Composting -- Long Method of Composting -- Spawning -- Spawn Running -- Casing -- Fruiting -- 3.2 Pest and Diseases -- 3.3 Harvesting and Yield -- 3.4 Post-harvest Management -- Packing and Storage -- Short-Term Storage -- Long-Term Storage -- 3.5 Global and Indian Scenario in Button Mushroom Production -- 3.6 Constraints of Button Mushroom Production -- 4 Cost-Benefit Analysis -- 5 Marketing Strategies -- 6 Concluding Remarks -- References -- Large-Scale Production and Cost-Benefit Analysis of Mushroom Spawn -- 1 Introduction -- 2 Why Mushrooms? -- 3 Commonly Cultivated Mushrooms across India -- 4 Spawn -- 5 Spawn Production -- 6 Oyster Mushroom Grain Spawn Cultivation -- 6.1 Materials Required -- Equipment and Miscellaneous Items in Spawn Lab -- Glassware -- Chemicals -- 6.2 Procedure -- Basic Steps of Mushroom Spawn Production -- Selection of Healthy Pleurotus ostreatus -- Preparation of Potato Dextrose Agar/Malt Extract Agar Media: (Hsu, 2018) -- PDA Preparation (200 mL) -- Malt Extract Agar Media (200 mL) -- Pure Culture of Selected Mushroom Should Be Obtained -- Multi-Spore Culture -- Tissue Culture -- Preparation of Substrate for Spawn Culture -- Grain Substrate Preparation Procedure -- Mother Spawn Preparation -- Multiplication of Spawn at the Commercial Level -- 7 Layout of Mushroom Spawn Laboratory -- 8 Cost-Benefit Analysis -- 9 Summary -- References. , Production, Cost Benefit Analysis and Marketing of Oyster Mushroom -- 1 Introduction -- 2 Business Plan Development of Oyster Mushroom -- 2.1 Business Opportunity -- Spawn Production -- Substrate Formation -- 3 Oyster Mushroom -- 3.1 Morphology -- 3.2 Species in Oyster Mushroom -- 4 Oyster Mushroom Cultivation in Small Scale Production -- 5 Oyster Mushroom Production in Large Scale -- 5.1 Land -- 5.2 Spawn Preparation (Hsu, 2018) -- Potato Dextrose Agar (PDA) -- Tissue Isolated for Mother Culture Production -- Mother Spawn Substrate Preparation -- Mother Tissue Inoculation to Spawn Substrate -- 5.3 Bed Preparation -- Substrate Preparation -- Steam Pasteurization -- Hot Water Treatment -- Chemical Sterilization Technique -- 5.4 Cultivation -- Spawning -- Incubation -- Pests and Diseases -- 5.5 Harvesting -- Fruit Body Induction -- 5.6 Packing and Storage -- Preservation Methods -- Canning -- Individual Quick Freezing -- Vacuum Freeze Drying -- Drying -- Vacuum Drying -- Pickling -- Steeping -- 5.7 Marketing -- Buy Back Agreement -- Self-Marketing -- 5.8 Post-harvest Management (Fig. 3) -- 6 Uses of Oyster Mushroom -- 7 Profits in Oyster Mushroom Cultivation -- 8 Conclusion -- References -- Mass Multiplication, Production Cost Analysis, and Marketing of Psilocybe Mushroom -- 1 Introduction -- 2 Life Cycle of Psilocybe Mushroom -- 3 Isolation and Spore Print Production -- 4 Spawn Production -- 4.1 Spore Print Is Transferred to Agar Medium -- 4.2 Cardboard Disc Spore Germination -- 4.3 Tissue Sample Is Transferred to Agar -- 4.4 Spore Print Is Transferred to Syringe -- 4.5 Preparation of Spawn from Syringe -- 5 Mass Production of Psilocybin Cubensis -- 5.1 Lab Scale Production of Psilocybe Cubensis -- Mono Tub and Substrate Preparation -- Inoculation of Spawn -- Incubation -- Harvesting and Storing -- 5.2 Small-Scale Production in Outdoor. , Preparation of Primary Spawn -- Preparation of Secondary Spawn -- Preparation of Fruiting Substrate -- Incubation -- Fruiting -- Harvesting -- Mushroom Preservation -- 5.3 Large-Scale Production of Psilocybe Cubenises -- Raw Material Collection and Mixing -- Bed Formation and Packing -- Cooling and Sterilisation -- Inoculation and Incubation of Spawn -- Formation of Mycelium -- Fruiting and Maturity of Spawn -- Mushroom Harvesting and Drying -- Packing -- 6 Marketing -- 7 Cost Analysis -- 8 Conclusions -- References -- Small/Large Scale Production, Cost Benefits Analysis, and Marketing of Milky Mushroom -- 1 Introduction -- 2 History -- 3 Morphology and Molecular Characterization -- 4 Cultivation Technology -- 4.1 Spawn Preparation (Joshi and Sagar, 2016) -- 4.2 Storage -- 4.3 Contamination or Spoilage -- 4.4 Pasteurization/Sterilization -- Hot Water Treatment -- Steam Pasteurization -- Autoclaving -- Chemical Sterilization Technique -- 4.5 Bed Preparation (Kavitha et al., 2020) -- 5 Casing -- 6 Cropping -- 7 Water Management -- 8 Diseases and Pests -- 9 Shelf Life and Dehydration of Milky Mushroom -- 10 Marketing of Mushroom -- 11 Marketing Channels -- 12 Post-Harvest Management (Borah et al., 2019) -- 13 Types and Methods of Preservation -- 14 Conclusion -- References -- Mass Multiplication, Economic Analysis, and Marketing of Ganoderma sp. (Reishi Mushroom) -- 1 Introduction -- 2 History and Present Status -- 2.1 Taxonomy -- 2.2 Diversity and Ecology -- 2.3 Morphology -- 3 Commercial Cultivation -- 3.1 Mycelial Fermentation -- 3.2 Spawn Preparation -- 3.3 Nutritional Requirements for Cultivation -- 3.4 Substrates Used for Cultivation -- 3.5 Factors Governing Cultivation -- 3.6 Methods of Cultivation -- 4 Industrial Processing -- 5 Production Cost Analysis -- 6 Commercial Uses -- 7 Market Potential -- 8 Concluding Remarks -- References. , Small/Large-Scale Production, Cost Benefit Analysis, and Marketing of Spirulina Single Cell Protein -- 1 Introduction -- 2 Spirulina as a Functional Food -- 2.1 Mass Cultivation of Spirulina -- 2.2 Requirements for Spirulina Cultivation -- 2.3 Species Selection -- 2.4 Open Raceway Pond -- 2.5 Growth Conditions -- 2.6 Mother Culture -- 2.7 Media -- 2.8 Mixing and Aeration -- 2.9 Temperature and pH -- 2.10 Light Intensity -- 2.11 Growth Rate and Productivity -- 2.12 Harvesting System -- 2.13 Centrifugation -- 2.14 Filtration -- 2.15 Drying -- 2.16 Grinding/Powdering -- 2.17 Small-Scale Commercial Production of Spirulina -- 2.18 High Yield -- 2.19 Soil Requirements -- 2.20 Efficient Water Use -- 2.21 Efficient Energy Use -- 3 Food Source as a Benefit for Humans -- 3.1 Food Safety Aspects Related to Human Consumption of Spirulina -- 3.2 Costs and Profit in Spirulina Farming -- 3.3 Production Economics of Spirulina Farming -- 4 Recent Development and Future Outlook -- 4.1 Plant Growth Regulators -- 4.2 Strain Development and Improvement -- 4.3 Expanding Production to New Countries -- High Altitude Alkaline Ponds or Lakes -- Coastal Area with High Temperature -- Saline-Alkaline Water -- 5 Conclusion -- References -- Production, Economics, and Marketing of Yeast Single Cell Protein -- 1 Introduction -- 2 Yeast for SCP Production -- 3 Nutritional Value of SCP from Yeast -- 4 Production Process for SCP from Yeasts -- 4.1 Requirements for SCP Production -- 4.2 Raw Material Preparation -- Nutritional Requirements of Yeasts (Boze et al., 1992) -- Substrate for SCP Production Using Yeast -- Composition of Media Used for SCP Production at Industrial Scale -- 4.3 Fermentation Process -- 4.4 Processing of SCP -- Biomass Recovery -- Cell Disruption -- Drying -- 5 Existing Methods for Cultivation of Yeast SCP on Commercial Level -- 6 Economics of Yeast SCP Production. , 7 Marketing Strategies for Yeast SCP Production -- 8 Conclusion and Future Prospects -- References -- Bacterial Single Cell Protein: Applications, Productions, and Commercialization: Opportunities and Challenges -- 1 Introduction -- 1.1 Single Cell Protein (SCP) -- 1.2 Applications -- 1.3 Historical Background -- 1.4 Sources and Substrates -- Bacterial Sources and Substrates -- Fungal Sources and Substrates -- Algal Sources and Substrates -- Yeasts Sources and Substrates -- 1.5 Industrial Production -- Selection Criteria of Microorganisms -- Selection and Nature of Substrates -- Fermentation Process -- Cell Wall Disruption -- Removal of Nucleic Acids -- Purification and Drying -- Factors Affecting SCP Production -- Biosafety of SCP -- 1.6 Economic Aspects -- Economic Analysis -- Commercialization -- 1.7 Opportunities -- 1.8 Challenges -- During Production -- During and After Ingestion -- 1.9 Future Perspectives -- 2 Conclusion -- References -- Small/Large Scale Production and Cost Benefit Analysis of Bread -- 1 Introduction -- 2 Ingredients -- 3 Baking Technology -- 4 Bread Waste -- 5 Types of Bread -- 6 Methods -- 7 Production -- 8 Bread Manufacturing in the UK -- 9 Small Scale Production -- 10 Steps -- 11 Machine -- 12 Techniques -- 13 Chemicals -- 14 Investment -- 15 Large Scale Production of Bread -- 16 Life Cycle Scenarios of Bread Production -- 17 Cost Benefits Analysis of Bread Production (Table 4) -- 18 Nonrecurring Expenditure, Recurring Expenditure, Revenue Generation, and Net Profit -- 19 Revenue Generation -- 20 Net Profit Analysis -- 21 Conclusions -- References -- Production Cost Analysis and Marketing of Fermented Food: Cheese -- 1 Introduction -- 2 Cheese Production -- 2.1 Selection of Milk -- Quantitative Factors -- Composition of Milk -- Milk Fat -- Milk Salts -- Qualitative Factors. , Natural Inhibitory Substances and Antibiotic Residues in Milk.