Sajor-Caju (Pleurotus sajor-caju — Grey Oyster)
A grey-capped oyster mushroom species tolerant of somewhat higher temperatures than Florida, making it a useful choice for growers in warmer parts of the country or wanting to extend the oyster-mushroom cropping season further into the hot months.
Quick facts
- Crop
- Mushroom
- Type
- Spawn (species/strain)
- Season
- All seasons
- Maturity period
- 3–4 weeks to first flush
- Expected yield
- 600–800 g fresh mushroom/kg dry straw
- Suitable soil
- Grown on pasteurised wheat or paddy straw, not soil
- Release
- A long-cultivated commercial oyster mushroom species in India, supplied through ICAR-DMR Solan and state mushroom units
About this variety
Sajor-caju (Pleurotus sajor-caju) is a grey to pale brown oyster mushroom, cultivated on pasteurised straw in the same way as Florida oyster mushroom but with somewhat better tolerance for the warmer end of oyster mushroom's temperature range. It is a common second species grown alongside Florida by oyster mushroom growers who want a longer cropping window through the year or a visually different product for their local market.
Key characteristics
Yield & maturity
Maturity period
3–4 weeks to first flush
Expected yield
600–800 g fresh mushroom/kg dry straw
Actual yield depends on sowing time, soil, irrigation, weather, seed quality and crop management.
Pest & disease considerations
Major diseases
- Generally hardy; better heat tolerance than Florida in warmer months
Advantages & considerations
Why farmers may choose it
- Handles warmer conditions better than Florida, useful for extending the cropping season
- Same low-equipment, no-compost cultivation as any oyster mushroom species
Things to consider
- Slightly firmer texture and darker cap than Florida — worth checking local market preference before committing a batch
Suitable regions
States this variety is recommended for — check locally, since a state can have more than one recommended zone.
- Uttar Pradesh
- Bihar
- Odisha
- Tamil Nadu
- Andhra Pradesh