Kalvabugga’s quiet mushroom revolution

Metro India News | KURNOOL

Traveling from Kurnool to Nandyal reveals more than just scenic rock formations shaped by centuries of wind, water, and human impact.  Beyond Orvakal and Hussainapuram, near Kalvabugga, about 30 km from Kurnool, lies a remarkable agricultural transformation hidden a couple of kilometers off the main road. What appears at first like a cluster of cold storage warehouses is in fact a sprawling, high-tech mushroom cultivation unit spread across 35 acres. 

With nearly 72 fully built chambers and over 20 more under construction, this facility employs around 400 workers and produces an astonishing 15 tonnes of white button mushrooms daily under the brand “Fresh Bowl.” Established around 2016 with Dutch technology and an initial investment of Rs 5 crore, the enterprise is now estimated to have crossed Rs 100 crore in value. The mushrooms are harvested at 5 a.m., packed by evening, and dispatched fresh to cities like Hyderabad, Chennai, Bengaluru, Kochi, Madurai, Salem, and Thiruvananthapuram, along with local distribution in Kurnool and Nandyal. 

A visit to the unit is a scientific experience in itself. Strict hygiene protocols require visitors to wash hands in chlorine water and step through potassium permanganate solution foot baths. The process relies entirely on pasteurization, no chemical sterilization is used. The compost, made from millets, bagasse, paddy straw, and poultry manure, is crucial: five tonnes are needed to produce one tonne of mushrooms. After use, this compost becomes nutrient-rich organic fertilizer, distributed free to nearby farmers. 

The growing cycle is precise, mycelium develops in 8–9 days, and mushrooms mature within 33–45 days, yielding five harvests in about 10 days. Temperature is maintained at 17–18°C round the clock using automated systems with uninterrupted power backup. Any surplus produce is preserved in brine solutions for up to two years without losing quality. 

Beyond business, the unit represents a growing awareness of nutrition. Rich in Vitamin D3 and other nutrients, mushrooms are increasingly part of urban diets. Experts suggest structured training programs here could inspire students and entrepreneurs alike. The experience of plucking and tasting fresh mushrooms straight from the beds remains unforgettable, pure, natural, and surprisingly delightful. 

Those interested in this field stand to benefit significantly from structured training of three to six months with such units. For students of agricultural colleges, exposure to these enterprises can serve as a vital source of inspiration and practical insight.  

Scientists from IIMR are also exploring the possibility of facilitating training opportunities for aspiring individuals through these partners, an initiative that, if realized, could further strengthen skill development in the sector. Notably, one of the partners of FRESH BOWL is VKV Prasad, an alumnus of Bapatla Agricultural College (1984 batch), who completed his postgraduate studies at Banaras Hindu University. Popularly known as “Baby Corn Prasad” and “Frozen Foods Prasad,” he has remained a familiar and respected figure in farming circles and the agri-business domain for several decades. 

- Valeti Gopichand