Articles

Mushrooms, a sustainable protein source, have a bright future as they can significantly improve food security. They are environmentally friendly because they use fewer resources for cultivation and use agricultural waste as substrate. It contributes to human health and nutrition by providing a rich nutritional profile. It's farming with regenerative agricultural models that promote rural livelihood, lower greenhouse gas emissions, and improve soil health through low-cost production and value addition. The potential of mycoprotein innovation and climate-smart food systems is posing increasing challenges in post-harvest management and technical expertise. Mushrooms, with the objective of climate resilience and sustainable development, offer a nutrient-dense and eco-friendly protein source.