Mycofarm stands as a unique initiative of St. Xavier’s College Jaipur, reflecting our commitment to sustainable agriculture, experiential learning, and eco-friendly food production. Established on June 5, 2025, the mushroom cultivation unit was inaugurated by Rev. Fr. Arokya Swami SJ, Principal, marking an important step towards promoting organic and sustainable practices on campus. The Mycofarm mushroom hut serves as a living laboratory where scientific knowledge meets hands-on cultivation, fostering awareness about nutrition, sustainability, and entrepreneurship.

At Mycofarm, we actively cultivate oyster mushrooms, including pink oyster, blue oyster, and white oyster varieties, known for their high nutritional value and health benefits. The cultivation process is carefully managed by preparing mushroom grow bags every month and maintaining optimal humidity and environmental conditions within the hut to support healthy mycelial growth. Paddy straw used as the substrate is soaked overnight, thoroughly washed, and then sun-dried before being filled into polythene bags along with high-quality mushroom spawn. The bags are tightly packed to eliminate air gaps, tied securely with twine, and suspended on ropes within the Mycofarm for uniform growth.

Within 20–25 days of preparation, fresh oyster mushrooms emerge, ready for harvest. The produce is organically grown, free from chemical additives, and is regularly harvested and supplied to college and school faculty members, ensuring both quality and trust. Through Mycofarm, the institution not only promotes nutritious, healthy food habits but also instils confidence in organic produce by maintaining transparency and quality at every stage of cultivation. This initiative highlights St. Xavier’s College Jaipur’s dedication to sustainable development, skill-based learning, and a healthier future.