Agriculture varsity develops tech to create Vitamin-D enriched mushroom powder

In a country where Vitamin D deficiency affects nearly 70 per cent of the population, Punjab Agricultural University (PAU) has taken a major step towards offering a natural, food-based solution, by commercialising its Vitamin-D enriched mushroom powder technology.

Mushrooms, widely appreciated for their flavour and versatility, are also the only vegetarian source of Vitamin D. When exposed to ultraviolet (UV) light or sunlight, their Vitamin D content can increase up to 400 times, making them a potent nutritional source.

Recognising this potential, PAU has developed a process that converts UV-treated button and oyster mushrooms into a shelf-stable powder rich not only in Vitamin D but also in protein, fibre and essential minerals such as iron, copper, phosphorus, potassium, zinc and selenium.

The university has signed a Memorandum of Agreement (MoA) with Guru Kripa Enterprises, granting non-exclusive rights for the production and marketing of this innovative powder. The agreement was signed by Dr Ajmer Singh Dhatt, director of research, and Neetu Thapar from the firm, in the presence of university scientists and industry representatives.

The technology was jointly developed by Dr Sonika Sharma, professor, Department of Food and Nutrition, and Dr Shammi Kapoor, former dean, College of Basic Sciences. “This powder offers a safe, natural alternative to synthetic supplements, which often carry risks of toxicity and side effects,” said Dr Sharma.

“It’s a food-based approach to improving serum Vitamin D levels in deficient populations — with long-term benefits and no adverse effects.”

Dr Khushdeep Dharni, associate director, Technology Marketing and IPR Cell, said the initiative was aimed at real-world impact. “This is not just about innovation — it’s about impact. We want our technologies to reach entrepreneurs and the public alike,” he noted.

He also highlighted the economic scope of mushroom processing. “There’s a glut of mushrooms during the winter season, and being highly perishable, they often go to waste. Value addition through powder processing ensures year-round availability and better revenue generation,” Dr Dharni added.

Dr Deepika Vig, coordinator of research, College of Community Science, and Aadvik Thapar from the firm were also present at the signing.

As consumer preference shifts towards functional and natural foods, PAU’s Vitamin-D enriched mushroom powder promises to bridge the gap between nutrition and sustainability, while creating new avenues for agri-based entrepreneurship.