Bareilly: The Mahatma Jyotiba Phule Rohilkhand University has invited entrepreneurs to collaborate on the commercialization of value-added products made from oyster mushrooms as part of its initiative to promote self-employment and agri-based entrepreneurship.
The initiative was organised by the university’s Department of Plant Science in Bareilly. Mushroom expert Vijay Kumar Singhal said the programme is being carried out under the guidance of Vice-Chancellor K P Singh to create livelihood opportunities and encourage innovative food processing ventures.
During a meeting with entrepreneurs from different sectors, discussions were held on the commercial production and marketing of various food products made from oyster mushrooms. As a result of the university’s efforts, products such as mushroom pickles, papad, nuggets, snacks, noodles, preserves, protein powder, biscuits and capsules are expected to reach the market soon.
Dr. Singhal highlighted that oyster mushrooms are considered a nutrient-rich superfood containing essential vitamins such as B1, B2, B3, B5, B6, A, C and D, along with vitamin B12 (cobalamin), which is rarely found in plant-based foods. He noted that the mushroom also contains around 31 percent protein and dietary fibre and includes compounds like lovastatin that may help reduce cholesterol levels and lower the risk of heart disease.
The meeting attracted around 20 entrepreneurs who expressed interest in developing mushroom-based products and exploring future business opportunities. Among the participants were District Commandant Rajmani Singh, Managing Director of Oyster Mushroom Spain Lab Barkha Rani, Managing Director of a pickle and papad manufacturing company Rajni Gupta, and Managing Director of Bhuma Organic Sanjeev Gangwar.
University officials said the initiative aims to strengthen the link between academic research and industry while encouraging sustainable food processing ventures that can generate employment and promote healthy nutrition.
