Context: Hemanta Nath, a farmer from Assam, who had undergone mushroom cultivation training in the Assam Agricultural University (AAU), received the ‘Progressive Mushroom Grower Award’ from Indian Council of Agricultural Research, Directorate of Mushroom Research (ICAR- DMR), Solan, Himachal Pradesh
- Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye).
- They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand.
- Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma.
- Edible mushrooms are consumed for their nutritional and culinary value
- Even normally edible species of mushrooms may be dangerous, as mushrooms growing in polluted locations can accumulate pollutants, such as heavy metals
- Deadly poisonous mushrooms that are frequently confused with edible mushrooms and responsible for many fatal poisonings include several species of the genus Amanita, particularly Amanita phalloides, the death cap