Retired nurse starts mushroom farming; earns Rs5 lakh from 600 sq ft in first year

While most people wind down after retirement, Indulekha, a former nurse with the Kerala Health Department, decided to begin a new chapter that blended her lifelong association with health and her newfound fascination for nutritious food. 

In November 2024, she launched Moonkoon, a hi-tech oyster mushroom farm in Muhamma, Alappuzha, marking her transition from a medical professional to an agripreneur. 

“I didn’t want to sit idle after retirement. I wanted to do something that stayed connected to healthy living,” Indulekha tells 30Stades. 

A beginning rooted in family and health

But ten years before Moonkoon became a brand, Indulekha grew mushrooms at home on a small scale, not for business, but for her daughter.

“She had a vitamin D deficiency, and mushrooms are a great source of nutrients for vegetarians. They’re rich in protein, low in carbohydrates, and full of essential vitamins. So I grew them at home, the traditional way, for my daughter,” she recalls.

Her early cultivation was limited to the monsoon months between June and October, when the naturally humid climate favoured growth. The harvest was modest and just enough for family use. 

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“Whatever little extra I got, I’d give to friends and relatives. Everything was organic and preservative-free. But once my nursing career came to a close, the idea of revisiting my old hobby as a business took hold. I enrolled for training sessions at the local Krishi Bhavan and decided to explore the potential of cultivating mushrooms commercially,” she explains. 

Turning a hobby into an enterprise

With guidance from experts and encouragement from her husband, Murugesan, Indulekha applied for support under the Mushroom Village Scheme of the State Horticulture Department. The scheme provided her with a Rs 2 lakh subsidy to establish a hi-tech mushroom unit.

“The total investment came to around Rs5 lakh, and the government subsidy (of Rs2 lakh) helped us. We have set up a 57-square-metre (613 sq ft) space to cultivate oyster mushrooms.” 

During the training, they realised that Kerala’s climate, with its fluctuating humidity and temperature, could be a challenge for year-round cultivation. “That’s when we understood the importance of a hi-tech setup. The structure is climate-controlled, equipped with an automated fan and pad system that maintains the ideal temperature of 25°C to 28°C and humidity around 90 percent,” she says. 

Also Read: From unsold packets to Rs 5.5 lakh monthly revenue, how this man built a mushroom business

The setup and process

The farm has a capacity of 3,000 beds, though only 1,500 beds are currently operational. “We are not using the full capacity yet because we’re still identifying steady markets. The farm produces about 10 kg of mushrooms a day,” Indulekha says.

The process begins with mush pellets, which are soaked in boiling water to sterilise and soften them. For every kilogram of pellet, Indulekha adds 1.5 litres of boiling water and lets it sit for about 14 hours. Then, 150 grams of mushroom spawn, sourced from Kumarakom, is added to the mixture. 

“The bags are tied, punctured for air holes, and hung vertically. In about two weeks, you can see the mycelium forming. After that, small mushrooms sprout within a week. They bloom fully in another three or four days, and that’s when we harvest,” she explains. 

Each bed yields between 1.5 and 2 kilograms of mushrooms and can be reused for up to six months. Maintaining a sterile environment is critical, she says, since contamination by the Trichoderma fungus can ruin an entire batch. The hi-tech system helps prevent that. Otherwise, there are hardly any pest issues. 

Also Read: With Rs150 investment, how this housewife built a mushroom business earning Rs3 lakh a month

From farm to market

What sets Moonkoon apart is its organic nature.

“We don’t use any preservatives. The mushrooms are sold the same day they are harvested,” says Indulekha.

Indulekha and her husband wake up at 5 am every day to harvest, clean, and pack the produce in 200-gram packets priced at Rs 80 each. They sell in select shops across Alappuzha, put up a stall three days a week at the Collectorate, and even deliver to customers. Many customers visit the farm to buy mushrooms directly. 

Her creative streak doesn’t stop at mushroom farming. Indulekha has also started preparing value-added mushroom products, samosas, cutlets, pickles, and even payasam on customer requests. These homemade products have helped her reach a wider audience and build a loyal customer base. 

Breaking even in a year

Though Moonkoon is still under a year old, it has already achieved an important milestone.

“We’ve reached break-even after earning about Rs5 lakh in less than a year. We were able to make this with little production. With full capacity and steady market expansion, the potential is much higher,” she says. 

Finding consistent demand remains the main challenge, but she’s optimistic. “Earlier, we had to explain to people the health benefits of mushrooms. Now everyone knows. This awareness is a big change.”

A shared dream

Behind Moonkoon's success stands Murugesan, her husband, who has been a constant support. “We do everything together, from preparing the beds to selling the produce. It gives us a purpose every single day. Now, our life revolves around our farm, and we guide newcomers who want to become mushroom entrepreneurs. Many people call to clear their doubts. It feels good to help others and be occupied in doing good work,” she adds.

For Indulekha, Moonkoon is more than a business. It’s a continuation of her calling, promoting health and well-being. “After retirement, this work gives me immense satisfaction. We’re doing something healthy, organic, and beneficial to society. The joy of seeing our fresh, organic food reach people is something I can’t describe in words,” she signs off. 

(Chandhini R is a Kerala-based journalist specialising in human interest, entertainment, and art and culture stories)

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