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Explore the World of Mushrooms: A Quick Guide

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“The greatest treasures are those invisible to the eye but found by the heart”-Judy Garland Mushrooms are a staple ingredient in many kitchens and can be found in a variety of dishes. From soups and stews, to pizzas and salads, mushrooms are a versatile ingredient that can be used in a variety of ways. Whether you are a food enthusiast or just appreciate the nutritional benefits of mushrooms, joining the mushroom craze is a great way to add flavor and valuable nutrients to your daily menu. In this blog, we will explore the different varieties of mushrooms and how you can incorporate them into your daily life to enjoy their wonderful benefits. Mushrooms are a unique type of fungi that grow on various substrates. They are diverse in terms of size, colour, shape, and taste. There are over 10,000 varieties of mushrooms in the world, with some being edible and others being dangerous. Here are some of the most popular varieties of mushrooms: White Button Mushroom One of the most commonly consumed mushrooms in the world is the white button mushroom. These mushrooms have a mild flavour and a spongy texture that pairs well with a wide range of dishes. They are also a good source of Vitamin D and Vitamin B. White button mushrooms, also known as Agaricus Bisporus, are the most commonly consumed mushroom in the world and are widely available in grocery stores and restaurants. They are native to Europe and North America and have a mild flavour and a firm texture. CHARACTERISTICS White button mushrooms have a round, firm cap with a smooth surface and a slightly curved stem. The cap is usually white and can range in size from small (about ¾ inches) to large (over 3 inches). It has a mild taste with a slightly earthy undertone. They can be eaten raw or cooked, and are often used as a base for sauces, soups, and stews. White button mushrooms are a good source of fiber, protein, and various vitamins and minerals such as Vitamin B6, Vitamin D, copper, and potassium. They are versatile in the kitchen and can be used in a variety of dishes, such as omelets, stir-fries, salads, and pasta dishes. They are also commonly used as a topping for pizzas and burgers. Oyster Mushroom Named for their distinctive shape, oyster mushrooms are popular in many Asian dishes. Oyster mushrooms are a popular type of specialty edible mushroom world-wide that are enjoyed for their delicate flavor and unique texture CHARACTERISTICS Oyster mushrooms have a mild, nutty flavor and a delicate texture that is both chewy and tender. They are generally white to light brown in color, with a flat, oyster-like cap that ranges from 5 to 25 centimeters in length. Oyster mushrooms are a good source of protein, fiber, vitamins, and minerals. They contain high levels of potassium, iron, zinc, vitamins B1, B2, and B3, and are low in calories and fat. Oyster mushrooms prefer to grow in a warm, humid environment, and are often cultivated on a substrate of sawdust or straw, therefore in India cultivation and demand is increasing. They can also grow naturally on dead or decaying wood. These mushrooms are a versatile ingredient in many dishes, including stir-fries, soups, stews, and risottos. They can also be grilled or sautéed and used as a meat substitute in vegetarian and vegan dishes. Shitake Mushroom Shiitake mushrooms are native to East Asia and are known for their robust, earthy flavor. They are often used in Asian cuisine and are known to have immune-boosting properties. CHARACTERISTICS Shiitake mushrooms have a thin, umbrella-shaped cap that ranges in color from light to dark brown. The cap can grow up to 10 cm in diameter and can have a rough, dry texture. They have a rich, savory flavour that is often described as meaty or earthy. They are commonly used in Asian cuisine, particularly in soups, stir-frys, and sauces. Shiitake mushrooms are low in calories and high in fiber, vitamins, and minerals. They are a good source of vitamin D, which is important for bone health and immune function. Shiitake mushrooms are grown on logs or sawdust, and require a specific growing environment and conditions. They are one of the most commercially cultivated mushrooms in the world. Chanterelle Chanterelle is the common name of several species of fungi in the genera Cantharellus, Craterellus, Gomphus, and Polyozellus. Chanterelle mushrooms are a rare and exotic variety that are prized for their nutty, fruity flavor. They are often used in high-end restaurants and cost a premium price. CHARACTERISTICS Chanterelles typically have a vibrant golden to orange color, although some species may also be pale yellow or white. They have a funnel-shaped cap with a wavy or undulating margin and a smooth or slightly wrinkled surface. The cap is often shallowly or deeply lobed, giving it a unique and intricate appearance. They contain high levels of copper, vitamins D, and vitamin B. Chanterelle mushrooms can vary in size, with caps ranging from a few centimeters to over 20 centimeters (8 inches) in diameter. The overall size depends on the species and the growth conditions. Their flavor is delicate, nutty, and slightly peppery. Cooking enhances their taste, bringing out their unique earthy and savory notes. They can be found in various forest ecosystems, including deciduous and coniferous forests, as well as mixed woodlands. Portobello: Portobello mushrooms are a popular type of mushroom that offer various health benefits and a unique flavor profile. They are large, meaty mushrooms that are often used as a vegetarian substitute for meat. CHARACTERISTICS Portobello mushrooms are large mushrooms that can measure up to six inches in diameter. They have a brownish-colored cap and a stem that is usually about two inches long. They have a meaty texture and a savory flavor that is described as umami. They are often used as a vegetarian meat substitute in recipes. Portobello mushrooms are low in calories and fat, high in fiber, and contain important nutrients like vitamins

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Oyster Mushroom: A Nutritional Powerhouse for Optimal Health to avoid  Medicines

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Well said in Ayurveda, “When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” In today’s health-conscious era, many individuals are seeking nutrient-rich foods to optimize their well-being.  In the pursuit of maximum health, it is essential to select foods that provide both nourishment and flavor. Oyster mushrooms, scientifically known as Pleurotus and Dhingri in hindi, are not only delicious but also valuable to one’s well-being. These distinct mushrooms have increased in popularity in recent years due to their remarkable nutritional profile, making them a nutritional powerhouse for supporting optimal health. These are often overlooked in favour of more traditional sources of nutrition, but they have a number of amazing properties that make them a standout option. Oyster has many coloured species and these Pleurotus spp. are high in critical nutrients, including protein, fiber, vitamins, and minerals, making them a well-rounded food option. These nutrients are essential for energy metabolism, neuronal function, immunological support, and antioxidant defence. Packed with essential nutrients and unique health benefits, oyster mushrooms offer a valuable alternative to traditional protein sources like milk, eggs, meat, etc. There is a need to develop the knowledge of oyster mushrooms so that we can move forward for our own well-being. Oyster mushrooms are high in vitamins including niacin (B3), riboflavin (B2), folate (B9), and pantothenic acid (B5), all of which are necessary for energy production, brain function, and skin health. These mushrooms are one of the few plant-based vitamin D sources. The conversion of ergosterol, a substance present in oyster mushrooms, into vitamin D is stimulated by exposure to sunlight or UV light. Vitamin D is essential for bone health, immunological function, and mood modulation. They contain minerals such as potassium, phosphorus, and zinc, which are essential for a variety of body activities. Potassium promotes heart health, phosphorus promotes bone health, copper assists iron absorption, and selenium functions as an antioxidant, preventing cell damage. They are an incredible source of fiber which is essential for a healthy digestive system, blood sugar regulation, and promoting a feeling of fullness. Consuming fiber-rich foods such as oyster mushrooms can aid with weight management and prevent constipation.  On the other hand, dietary fiber is typically insignificantly low in milk, eggs, and meat. Oyster mushrooms have been recognized for their potential immune-boosting properties. They include beta-glucans, a type of soluble fiber related to improved immunological function. Beta-glucans increase the activity of immune cells, including macrophages and natural killer cells, which aid in the body’s defense against infections and illnesses. These mushrooms are high in antioxidants, which help fight oxidative stress and lower the risk of chronic diseases. They are an excellent source of ergothioneine (sometimes used as medicine), a unique antioxidant with neuroprotective characteristics. This is an amino acid only produced by bacteria and fungi so we need external source for its supply. It’s level decreases with age. Oyster mushroom supplies the highest amount of ergothioneine as per a Japanese study in 2013.   They are naturally low in cholesterol and fat, making them an ideal choice for anyone attempting to reduce their consumption of saturated fat and cholesterol. For people who are lactose intolerant or live a dairy-free lifestyle, oyster mushrooms offer a lactose-free option. While milk is a wonderful source of calcium and upto vitamin D, oyster mushrooms are also high in these minerals. In addition, unlike dairy milk, they do not contain cholesterol. They can also be used as a plant-based protein alternative for eggs. They have a comparable protein level but are lower in calories and fat. Additionally, oyster mushrooms lack the cholesterol present in egg yolks instead lovastatin present in oyster mushroom helps control cholesterol. These mushrooms have a meaty texture and umami flavor, making them a tasty meat replacement, particularly red meat, which can be high in cholesterol and saturated fat and has been linked to a variety of health problems when ingested in excess. While meat is a good source of protein and minerals like iron and zinc, oyster mushrooms can provide equivalent levels of these nutrients while being lower in saturated fat and cholesterol. That’s why oyster mushroom is known as “Delight of Diabetics” with many published field studies of diabetes control. Oyster mushrooms are a wonderful complement to any diet due to their exceptional nutritional profile, versatility in cooking, and health-promoting properties. Whether you are a vegetarian, vegan, or simply looking to diversify your food sources, oyster mushrooms provide a number of benefits that make them deserving of a prominent role in your diet. Making informed dietary choices and selecting nutrient-rich options like oyster mushrooms can assist us in prioritizing food as a source of nourishment and wellness over relying entirely on medicine.Furthermore, growing oyster mushrooms have extra benefits. Agriwaste used as substrate or growing medium, very less water requirement, capacity to grow without soil, and cost-effectiveness make them an appealing option for environmentally responsible and economic super-food production. We can contribute to a more environmentally friendly and resilient food system by adopting oyster mushroom cultivation. The best part is that Oyster mushrooms can be dehydrated and powdered which becomes even more high in nutrition and can be added to any food or drink of your choice.So, why not give BETi oyster mushrooms a try and uncover their potential for maximum health and well-being? For more such information keep on reading the BETi Blogs. Written by- Ms. Paridhi Soni Pursuing M.Sc. Applied Microbiology Student Intern, Team BETi Edited by- Dr. Pooja Dubey Pandey M.Sc., Ph.D. Biotechnology , Founder Director , BETi Innovative Pvt. Ltd. References Lesa, K. N., Khandaker, M. U., Mohammad Rashed Iqbal, F., Sharma, R., Islam, F., Mitra, S., & Emran, T. Bin. (2022). Nutritional Value, Medicinal Importance, and Health-Promoting Effects of Dietary Mushroom (Pleurotus ostreatus). Journal of Food Quality, 2022. https://doi.org/10.1155/2022/2454180 Yin, Z., Liang, Z., Li, C., Wang, J., Ma, C., & Kang, W. (2021). Immunomodulatory effects of polysaccharides from edible fungus: A review. Food Science and Human Wellness, 10(4), 393-400. https://doi.org/10.1016/j.fshw.2021.04.001 Podkowa, A.,

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Grow your own food : GIY

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“It is health that is the real wealth and not pieces of gold and silver . “ Mahatma Gandhi Due to change in lifestyle, people are suffering from many diseases. Diseases like diabetes, cancer, blood pressure, high cholesterol, malnutrition etc. have become common. Millions of people in the world are suffering with these diseases and the same number of people are at risk of getting these diseases. In such situation, it is necessary that people should pay attention to their eating habits. Today you will find chemicals and preservatives in every food item, using harmful pesticides and fertilizers to grow fruits and vegetables is very common. We don’t know, how much we are consuming either in the form of medicine or harmful preservatives and pesticides which enter our plates on daily basis. How long will we continue to live like this, someday we have to change, won’t we? We agree that, organic foods and vegetables are expensive and not everyone can afford it, but mushroom is a food which is affordable if selected right variety, especially when you come to know the nutritional importance of this super food. Till date, many of us have not explored the world of mushrooms, there are so many varieties which are cheaper and are sometimes equal or more in nutritional value than the one available at high prices in market. Even a common man can buy it or grow it himself with the available grow bags in market which will be completely organic and grown in front of his eyes for example varieties of BETi Oyster Mushrooms. Besides this, it is very exciting for all of us especially kids to see the beautiful mushrooms growing, feeling closer to nature.Just like DIY, now-a –days word GIY is trending which means “Grow it yourself” more specifically to grow your own organic food at home, school, office etc. On this concept to grow your organic mushrooms at home and maintain your health and immunity here is a Grow Bag by BETi GYM (Grow Your Mushrooms) AT Home.Mushrooms are popular valuable foods because they are low in calories, carbohydrates, fat, sodium and also, cholesterol-free. Besides, mushrooms provide nutrients, including selenium, potassium, riboflavin, niacin, vitamin D, protein and fiber. It has reported for their healing capacities and properties in traditional medicine. Mushrooms contain a high amount of protein content with an average value of 23.80-30g/100g dry weight. Mushroom proteins have high branched-chain amino acid (BCAA) content, which is mostly found only in animal-based protein sources.Recent findings suggest that; high meat consumption is associated with increased saturated fat intake and lower dietary fiber intake. As a result, meat consumption is correlated with obesity, heart disease, metabolic syndrome, and gastrointestinal cancers. Although animal protein, is usually considered to be superior to plant protein for building muscle mass. On the other hand, healthcare professionals have encouraged the replacement of animal protein, particularly red meat, with plant protein to help in decreasing the risk of cardiovascular diseases. The health benefits seem to favor plant-based protein sources; however, further research is needed to examine the effects of protein from plant- and animal-based diets on muscle mass and protein synthesis. For more such information keep on reading the BETi blogs. Written by-Ms. Pooja Gupta(Pursuing M.Sc.. Microbiology)Student cum Intern, Team BETi Edited by – Dr. Pooja Dubey Pandey(M.Sc.Ph.D. Biotechnology)Founder Director, BETi Innovative Pvt. Ltd. Reference:Francis Ayimbila, and Suttipun Keawsompong (2023); Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative. Matthew W Ewy et al. Curr Nutr Rep. (2022);Plant-Based Diet: Is It as Good as an Animal-Based Diet When It Comes to Protein? Meng Thiam Lim, Bernice Jiaqi Pan, Darel Wee Kiat Toh, Clarinda Nataria Sutanto, and Jung Eun Kim(2021); Animal Protein versus Plant Protein in Supporting Lean Mass and Muscle Strength: A Systematic Review and Meta-Analysis of Randomized Controlled Trials.

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Mushrooms – The Unsung Super Heroes- Serving this Planet Selflessly

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Fungi are older than plants on earth. The researchers have found that green algae and major lineages of fungi were present 1000 (Ma) million years ago and land plants appeared by 700 Ma possibly affecting Earth’s atmosphere, climate and evolution of animals. The Earth cools when you take away carbon dioxide and the biggest cooling effect came from the reduction of carbon dioxide in the atmosphere by fungi and plants. Mushrooms are fungi which may be edible, medicinal or toxic (poisonous) but in every form it is playing a hidden vital role for our mother earth and us. More than 14,000 mushroom species have been identified, about 10% of which are macro-fungi. Edible mushrooms are macro-fungi that can be seen with the naked eye in the form of fleshy fruit bodies. Fungi are master decomposers that keep our forests alive. Without fungi to aid in decomposition, all life in the forest would soon be buried under a mountain of dead plant matter.  According to Cardiff University biosciences professor Lynne Boddy. “Fungi are the garbage disposal agents of the natural world. They break down dead, organic matter and by doing that they release nutrients and those nutrients are then made available for plants to carry on growing.” Mushrooms cannot synthesize their food like plants but are saprophytic in nature i.e. they feed on dead organic matter which could also be the agriculture waste or crop residue which is unmanageable by our farmers. The mycelium (the vast root systems of mushrooms), goes deep into soil and absorb carbon dioxide from nature which keeps climate-warming carbon dioxide out of the atmosphere (some fungi can store 70 percent more carbon in the soil!) and can break some of the stored carbon into carbohydrates, which then act as nutrients for the soil. For maintaining healthy and sustainable environment; it is time to give attention to our primitive organism fungi which helped in creating the living conditions on earth millions of years ago. Mushrooms are the “ultimate recyclers” as they convert waste from other sectors of agriculture into medium used to grow mushrooms. Thus, mushrooms  playing a very import role as Unsung Superheroes, serving this planet selflessly besides providing a healthy food and future. By- Dr. Pooja D. Pandey (Ph.D. Biotechnology)  References Heckman D S,  Geiser D M, Eidell B R,  Stauffer, N L Kardos. Molecular evidence for the early colonization of land by fungi and plants. Science 2001;293(5532):1129-33. Hassan El-Ramady 1,2,* , Abdalla N , Badgar K , Llanaj X, Töro˝s G, Hajdú P, Eid  Y . Edible Mushrooms for Sustainable and Healthy Human Food: Nutritional and Medicinal Attributes. Sustainability 2022, 14, 4941

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Milky Mushroom-Indian Summer variety Benefits and Cultivation

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Calocybe indica is the scientific name of Milky Mushroom. It is one of the best edible mushrooms which can be grown at high temperature or summer season either for commercial purpose or for home consumption. It replaces the non-vegetarian food. This edible mushroom has a longer shelf life (5~7 days) than other mushroom varieties like button and oyster etc. It is the first Indian variety (as name suggests indica) of mushroom to be commercialized. Nutrition- It is an excellent source of high quality protein 32.2% protein (dry weight basis) in a medium sized milky mushroom and vitamins (especially Vitamin B) and Vitamin D if sun exposed. Its high fiber content (61.1% on dry weight basis) makes it excellent for stomach related ailments. Total carbohydrates reported is 59.9% and very less crude fat 0.67% . It has nutraceutical properties and extracts of milky mushroom has shown to control diabetes in rats. Milky white mushroom also has lower moisture content (85.6%) and increased fiber content (61.1% on dry weight basis) Growing-It is comparatively easy and less expensive to grow milky mushroom than button mushroom production in tropical regions as limited infrastructure is required (cooling and heating). In most of the states it is cultivated from March to October in India. Milky Mushroom cultivation is very famous in southern parts of India. Milky mushroom can be grown on paddy straw (parali), wheat straw and other agriwaste as substrate (growing material), by simply pasteurising (selectively killing competitive fungi) throgh boiling and adding Mushroom Spawn (seeds of mushroom) with approximately 60% moisture. Maintain the bags in cool and dark place for 15 days , the desired temperature 25 to 28 degree for the mycelium (fungal white threads) is required to spread over the straw. Once this is done open the bag from top and spread a thick layer of sterilized casing layer, cover it maintain the moisture and keep in dark cool place again for 10 days or a week. After this period over, keep the bag in open cool place with enough light and fresh air, within 10 days you will be happy to see you hard work resulting in beautiful white nutritious mushroom fruiting.. BETi provides best quality of Mushroom seeds generally as per the season or on demand. To grow milky mushrooms at home you can order the mushroom seeds here https://biotechera.com/product-category/mushroom-spawn/ or you can whatsapp at 8839575166 / 8839819024 to confirm the fresh varieties available or for the commercial growing enquire for training batches or book from website https://biotechera.com Article by: Dr. Pooja D. Pandey (M.Sc., Ph.D. Biotechnology)

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Mushroom – A Soilless Modern Farming

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Due to the changing climate, ever-increasing population, decreasing soil yield and water scarcity, there is a need for new means of farming, new technology and growing crops considered as super foods. Mushrooms have been used throughout the world for thousands of years, both as food and medicine. Mushroom is becoming very popular as a delicious food in our country too. It is a rich source of nutrition and covers a major part of healthy foods. The amount of fat in mushrooms is absolutely low, due to which it is a good diet for heart and diabetic patients. Along with this, it is rich in protein, mineral salts and vitamins, as well as 9 types of amino acids are found useful for mankind. Vitamin D is also found in mushrooms, which is helpful in increasing immunity, due to which it is a good nutritious food for vegetarians. About 37 metric tons of mushrooms are produced worldwide. Nowadays, about 0.13 metric tonnes of mushroom is being grown in our country per year, which is very less due to increasing demand and population. India being an agricultural country, we generate huge amount of residues, which farmers are not able to manage. This big problem can be solved by mushroom cultivation. Due to the use of traditional agricultural residues to grow mushrooms, the problem of pollution is also solved to a great extent. Mushroom cultivation does not require land or soil, they can be grown directly on the residue of crops or by making compost. Commercially, four types of mushrooms are produced in our country. The most popular of these is the button mushroom (Agaricus bisporus), followed by Dhingri (Pleurotus species), Milky (Calocybe species) and Paddy Straw (Volvariella species). Before starting their production commercially, it is more beneficial to take training from experts before starting commercial production. Although, by creating an artificial environment (control unit), one variety of mushroom can be grown throughout the year, but due to high budget and space requirement, most of the production is seasonal. Every year BETi Innovative Pvt. Ltd. conducts (https://biotechera.com) training programs on all seasonal varieties for production of all mushrooms from which mushroom growers and newcomers can take advantage. Here the details of their production method are being given in brief. Most of the production of White Button Mushroom in our country is seasonal. It is cultivated in the traditional way. Generally, manure is made by a long method, so the yield is very low. Apart from this, more yield is obtained from the compost made in an air-conditioned and controlled unit. However, the mushroom yield has increased in the last few years as a result of introduction of better agro-technical practices. Generally, the cultivation of white button mushroom requires technical skill and compost. Among other factors, this system requires moisture, two different temperatures for seedling growth (spawn run) 22-25°C, for reproductive stage (fruit formation): 14-16°C. , Moisture: 85-95 percent etc. Pleurotus is the scientific name for oyster mushroom. In many parts of India, it is known as Dhingri. There are many species of this mushroom, for example: – Pleurotus ostreatuss, P. sajor-caju, P. florida, P. sapidus, P. flabellatus, etc. It can be started with low budget in a room of 10 x 10 ft.  at temperatures between 25 to 28 degrees Celsius.  The scientific name of the species Milky Mushroom is Calocybe. It is also known as dudhiya mushroom. It can be cultivated at temperatures between 25 to 35 degree C.  And this species can also be easily grown on the agriculture waste without making compost in a small room at low cost during the summer season. Its cultivation is very popular in South India. Paddy straw mushroom’ scientific name is volvariella and in common language it is known as parali mushroom because it is usually cultivated on straw or para. Due to this reason stubble or rice growing states like Orissa, W. Bengal Chhattisgarh, it is being cultivated on a large scale. Mushroom growing is a business that requires patience and intelligent care, and a skill that can be developed through expertise and experience. If the right species are selected according to the favorable season, then seasonal cultivation of mushrooms can be done easily throughout the year. For example, button mushroom from September to March, oyster mushroom (almost all year) from July to March and milky mushroom or paddy straw mushroom from April to August. Dr. Pooja Dubey Pandey (M.Sc. & Ph.D. Biotechnology) Founder & Director BETi Innovative Pvt. Ltd. 8839575166 //8839819024

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सूखी पराली की लुग्दी से तैयार किए डिस्पोजेबल बर्तन, बढ़ेगी किसानों की आय

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प्रदीप ने बताया कि पराली को पानी में डुबो कर एक से दो दिन रखने के बाद उसकी लुग्दी तैयार की जाती है। लुग्दी से आसानी से डिस्पोजेबल बर्तन तैयार किया जा सकता है। ‘आम के आम गुठलियों के दाम’ और वह भी उस पराली के लिए जो पूरे उत्तर भारत में प्रदूषण का प्रमुख कारण बनी हुई है। अब यही पराली किसानों के लिए आय का साधन बनेगी। रायपुर स्थित इंदिरा गांधी कृषि विश्वविद्यालय में संचालित एग्री बिजनेस इंक्यूबेटर में इंदौर के युवा दंपती प्रदीप पाण्डेय और पूजा पाण्डेय ने पराली से डिस्पोजबल बर्तन तैयार किया है। साथ ही, एग्रो स्टार्टअप भी शुरू किया है और किसानों को इसे लघु उद्योग के रूप में स्थापित करने के लिए प्रेरित कर रहे हैं। मालूम हो कि फसलीय अवशेष विशेषकर पराली का निस्तारण बड़ी समस्या बनी हुई है। कुछ जगहों पर किसान इसे जला देते हैं, जो प्रदूषण का बड़ा कारण बन रहा है। प्रदीप पाण्डेय बताते हैं कि ऐसे में हमने प्लास्टिक से तैयार डिस्पोजेबल को चुनौती मानते हुए पराली से डिस्पोजेबल बर्तन तैयार किया है। यह स्वत: गल जाएगा और इससे खाद भी बनाई जा सकती है। प्रदीप ने बताया कि पराली को पानी में डुबो कर एक से दो दिन रखने के बाद उसकी लुग्दी तैयार की जाती है। लुग्दी से आसानी से डिस्पोजेबल बर्तन तैयार किया जा सकता है। इसके लिए अलग से मशीन की जरूरत नहीं पड़ती। कागज के डिस्पोजेबल बनाने वाली मशीन से ही यह बन सकता है। इससे कप, गिलास, थाली, प्लेट, कटोरी भी बनाई गई है।

सूखी पराली की लुग्दी से तैयार किए डिस्पोजेबल बर्तन, बढ़ेगी किसानों की आय Read More »

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