Rugda Mushroom: Exploring Nutri-Medicinal and Culinary Importance and Challenges in Commercial Cultivation
Suryakant Manik*
ICAR-Indian Institute of Agricultural Biotechnology, Ranchi, Jharkhand (834 003), India
Sujit Kumar Bishi
ICAR-Indian Institute of Agricultural Biotechnology, Ranchi, Jharkhand (834 003), India
Sujay Kademani
ICAR-Indian Institute of Agricultural Biotechnology, Ranchi, Jharkhand (834 003), India
Khelaram Soren
ICAR-Indian Institute of Agricultural Biotechnology, Ranchi, Jharkhand (834 003), India
DOI: NIL
Keywords: Phylum Basidiomycota, Rugda Mushroom, Sal Forest, Vegetarian mutton
Abstract
Mushrooms, prized for culinary and medicinal uses, include diverse macrofungi like Astraeus spp, known locally in Jharkhand as Rugda or Futka. Collected from sal forests during the monsoon in the Chota Nagpur Plateau (Jharkhand, West Bengal, Bihar, Odisha), Rugda mushrooms come in two types: Chandana and Sabaiya. They boast high protein content and therapeutic properties, including antioxidative, antimicrobial and anticancer effects. Despite these benefits, Rugda mushrooms are understudied, highly perishable and difficult to cultivate artificially, limiting their year-round availability and transport. Economically important to local tribal communities, they remain unprocessed in the market. This article highlights the need for research into Rugda mushrooms' cultivation, shelf-life enhancement and potential use in nutraceuticals, addressing their morphology, distribution, nutritive and medicinal properties and commercialization challenges.
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Reference
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