- Variety and grade
- Button, oyster, milky and shiitake mushrooms sell at very different prices, and buttons are graded by cap size and closure. Variety and grade on each line tell the hotel or retailer exactly what was supplied.
- Harvest date and pack weight
- Fresh mushrooms last only a few days even under refrigeration. Harvest date and punnet weight help buyers rotate stock and handle complaints about browning, moisture loss or short weight.
- Fresh, dried or preserved
- Fresh and simply dried mushrooms are exempt; canned, brined or otherwise preserved mushrooms are taxable. The form decides the rate and must be stated.
- Spawn strain and batch
- Spawn is sold by strain and batch. Recording these helps growers report yield problems and lets the spawn lab trace a contaminated batch back to its mother culture.
- FSSAI registration
- Mushroom farms selling to hotels and retailers are food businesses. The FSSAI registration or licence number on bills reassures hotel and supermarket buyers, who often refuse to onboard a supplier without it.
- Cold chain details
- Mushrooms move in chilled vans, often overnight to city markets. Dispatch time and van temperature on the bill help settle spoilage claims and show the farm met the buyer's cold chain terms.