Mushroom Processing & Value Addition
Turn fresh mushrooms into year-round income
Your instructor: Annu Kanawat
What you'll learn
Upcoming dates
Sat, 22 Aug – Sun, 23 Aug, 2026
9:00 amAAMLDA Organic Foods & Research Center, Bhilwara, Rajasthan
What you'll cover
1. Why process mushrooms
- Shelf life & income
- Overview of processing methods
2. Drying & value-added products
- Drying techniques (sun & mechanical)
- Powder, pickles, supplements & recipes
3. Packaging & food safety
- Packaging & labelling
- Sanitation, hygiene & food safety
4. Selling value-added products
- Marketing your processed products
- Costing, business planning & scaling
Your instructor
Annu Kanawat
Founder, Aamlda Organic — the "Mushroom Lady"
Fresh mushrooms are perishable — processing turns them into shelf-stable, high-margin products you can sell all year. Learn drying (sun and mechanical), value-added products (powder, pickles, supplements), packaging, labelling, food safety, and how to market and sell your processed products for far better income.
Frequently asked questions
Do I need any experience to attend?
No. The workshop starts from the basics with plenty of hands-on practice — beginners are welcome.
Where is the training held?
At the AAMLDA Organic Foods & Research Center. The exact address and directions are sent after you book.
Will I get a certificate?
Yes — a verifiable certificate of participation after you complete the workshop.
What should I bring?
Just yourself and a notebook. Materials for the practical sessions are provided at the center.
2-day in-person workshop
Next batch
Sat, 22 Aug – Sun, 23 Aug, 2026
AAMLDA Organic Foods & Research Center, Bhilwara, Rajasthan
Hands-on, in-person training at our center. Pick a date below and book your seat.
What's included
- Includes mushroom spawn to get you started
- Certificate of participation