Value -Added Mushroom cultivation at SEVAI Kalanjium Centre 🥉

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Priya enlightens the process of Value added mushroom cultivation.

Value-Added Mushroom Cultivation at SEVAI Amoor Kalanjium Centre*  

_DESWOS–SEVAI Sustainable Agriculture Project | Tamil Nadu, 2026_

At SEVAI’s Amoor Kalanjium Centre, mushroom cultivation is moving beyond the farm gate and into the future. Backed by DESWOS Germany and guided by the technical expertise of Avvai Mushrooms led by Mrs. Priya, the Centre has scaled up commercial production of oyster and milky mushrooms while pioneering a full-circle value chain that transforms harvest into enterprise.

What sets Amoor apart is its farm-to-shelf approach. Fresh mushrooms are not only cultivated under climate-controlled, hygienic protocols but are also processed into premium, nutrient-dense products such as mushroom cookies and instant soup powder. This shift from commodity to consumer-ready goods boosts farmer incomes, extends shelf life, and opens doors to urban markets. 

The initiative is rooted in empowerment. Men and women from farming households have been trained in every link of the chain—from spawn production and substrate management to FSSAI-compliant processing and packaging. For SEVAI’s women SHG members in particular, the unit doubles as a skill lab and livelihood hub, turning agri-waste into income and confidence. 

Sustainable by design, the model converts paddy straw and other agricultural residues into productive substrate, aligning with circular-economy principles while advancing nutrition security. More than a cultivation project, Amoor Kalanjium stands as a living demonstration of climate-smart agriculture where innovation meets inclusion. 

Through DESWOS and SEVAI’s partnership, the Amoor model proves a simple truth: when science, market access, and community ownership converge, a humble mushroom can nourish families, fuel micro-enterprises, and seed a replicable blueprint for rural transformation across Tamil Nadu.☀️Govin