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French bean (Phaseolus vulgaris L.) production is adversely affected by many pathogens and insect-pests worldwide. In the present investigation, effect of different bio-fortified composts, organic amendments, botanicals and pesticides were evaluated against diseases and insect- pests of french bean. The results showed that seed treatment and drenching with Trichoderma harzianum strain 11, followed by soil application of fortified farmyard manure resulted in the lowest root rot incidence, highest germination, vigour and yield in french bean. In another set of experiment, soil incorporation of Parthenium hysterophorus, Urtica dioicaandLantana camarawere found to reduce root rot incidence with high germination and pod yield. Among the bioproducts and botanicals tested, foliar spray of cow dung extract (50%) reduced angular leaf spot, rust and bacterial blight severity by 51, 69 and 25 per cent, respectively. Among the fungicides, foliar application of azoxystrobin 23 SC (0.1%) and difenoconazole 25EC (0.025%), also reduced angular leaf spot and rust severity by 93 and 90 per cent, respectively. Among different insect pest management strategies under field conditions, cartap hydrochloride and batain seed extract registered low sucking bug (Chauliops choprai) population. Integrated approaches including bio-agents, botanicals along with chemicals for managing these diseases and insect-pests were found appropriate options. Out of six different IPM modules evaluated, seed treatment with carbendazim along with foliar spray of 0.1% azoxystrobin and cartap hydrochloride resulted in lowest root rot, rust, angular leaf spot, bacterial blight and Chaulopsis choprai bug population in French bean.

Mushrooms were considered as “Objects of mystery” by the primitive man, and were realized as food much before civilization. Mushrooms have been variously used in different cultures from being priced as “Food of Gods” in the Roman culture to tools of psychological sedation for the Mexican warriors. Most of the edible mushrooms are saprophytic growing on decomposed organic plant matter. Mushrooms play varied and important roles in human nutrition and health. They are unique nutrition dense vegetables with quality high protein, very low fat, zero cholesterol, low carbohydrates, low glycemic index, high fiber, good cardiac friendly sodium to potassium ratio and some unique bioactive compounds like ergothioneine and polysaccharides. These unique nutritive properties of mushrooms make them a recommended food for diabetics, body weight management, hypertension and cardiac well-being. The concept of selenium rich mushrooms for slowing down the progress of AIDS has been gaining importance in the recent years. Apart from being a healthy vegetable, the unique lignocellulosic waste-based production system of mushrooms makes them the most ecofriendly zero waste green technology with immense environmental benefits (Gupta et al., 2004, Jain et al., 2014 and & Pandey et al., 2014). Despite many environmental and nutritional benefits; mushrooms yet have not become a part of daily nutrition in the Indian diet and the per capita consumption still remains very low at 70 grams per annum. There is a need to educate and enhance the awareness among the people about the nutritional and health potential of mushrooms. There is also the need to draw the attention towards integrating mushroom technology in successful agro-residue management programs, livelihood programs, national nutrition programs and women empowerment and rural development schemes which ultimately culminate in providing better daily nutrition.