In Ernakulam, Kerala, Jithu Thomas and his mother Leena transformed a humble home experiment into Leena’s Mushroom Farms, a thriving oyster mushroom business that now earns about ₹35,000–₹40,000 daily by selling fresh produce and mushroom seeds to local vendors. Jithu first got interested in mushroom farming at age 19 and pursued it alongside an NGO job while learning techniques through Krishi Vigyan Kendra (KVK) training and self-study. What began in a small corner of his home gradually expanded into a 5,000 sq ft farm and controlled-climate lab near Piravom. 

The duo harvests about 100 kg of oyster mushrooms daily, selling them in 200-gram packets at around ₹80 each to supermarkets, vegetable shops and bakeries within a 30 km radius. Their success stems from scientific climate control, efficient space utilisation and resilience — the farm weathered floods and the pandemic without significant downturns. Mushrooms require a stable, warm environment, and Jithu’s system holds temperatures above 30 °C with smart design that fits far more growing beds than usual in the space. 

Beyond selling mushrooms, the pair also sell quality spawn seeds and offer short-term training for beginners keen on starting their own mushroom ventures. For those curious about starting at home, experts suggest starting small, learning for six months, and focusing on quality spawn before scaling up. Oyster mushrooms are an accessible entry point into agribusiness with quick growth cycles and strong local demand if marketed smartly