Canned Mushroom

Project cost & finance

Raw materials & machinery

Manufacturing process

1. Picking fresh mushrooms at button stage and trimming stems and soil using a stainless steel blade.
2. Sorting and grading mushrooms based on cap diameter and quality.
3. Washing graded mushrooms thoroughly in cold running water.
4. Blanching mushrooms using steam or boiling water to inhibit enzymatic activity and remove entrapped air.
5. Filling blanched mushrooms into cans with precise drain weight.
6. Adding hot brine solution containing common salt, sugar, and citric acid.
7. Exhausting the cans to remove entrapped air and gases.
8. Seaming and closing the cans hermetically using a double seamer.
9. Processing and sterilizing the sealed cans in retorts under pressure.
10. Cooling the cans immediately in cold running water.
11. Labelling, checking for defects, and storing the finished canned product.

Market

The global demand for canned mushrooms is expanding with a major export market across international trade. High consumption growth rates make it a viable export-oriented enterprise.

From the project report