Mushrooms have been harvested for food for millions of years. They are considered the best alternative for red meat as they are rich sources of vitamins, proteins and essential minerals.
They also have low calories and are free of fat. Besides having useful medicinal benefits; they are also effective in weight management, regulation of glucose levels as well as improving the human immune system, which greatly aids in the management of HIV and AIDS.
Their cultivation is increasingly becoming popular, with hundreds of farmers lured into the business by the promise of quick money. If implemented successfully, the mushroom venture holds true to her promise of a healthier population, a conserved environment and rich, happy farmers.
Mushroom production is, however, a highly intricate business. It is both cost and labour-intensive and requires specialised training.
While it has left some farmers content millionaires, it has also left thousands of farmers counting losses after investing their hard earned savings and loans on the mushroom venture hoping for a heaven, only to get a slice of hell.
All upcoming mushroom farmers should calculate their steps wisely before jumping into the wave.
They should consider carefully the type of mushroom they want to cultivate; the risk involved, availability of the market as well as labour and financial implications.
Once you are in it, you can only expect one of the two things — to persevere with losses, or strike it big.
There are basic information a farmer needs to know before they venture into mushroom farming.
Types of mushrooms
First, it is good to know the various types of mushrooms. Some are medicinal, others are vegetable mushrooms. The most common vegetable types are the button, oyster and shiitake.
The white button is the most widely grown in Kenya; and the leading variety in global demand. The oyster variety is, however, the most nutritious and easiest to grow especially for inexperienced farmers.
The oyster is not as sensitive to the growing conditions as the button, thus poses lesser risks of running into a loss.
Although its current global demand may not be as high as that of the button, it is steadily rising, especially with the Asian community.
Growing mushroom is both intricate and expensive affair. Since mushrooms are fungi, they require different growth conditions from the regular field crops.
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Most mushroom varieties thrive under high humidity, strictly controlled temperatures of between 18–22 degrees celsius and low light conditions.
The highly nutritious fungi must also be produced under hygienic conditions. It is vital for mushroom growers to adopt organic production by ensuring only organic substances are used in substrate composition as well as pest and disease management.
This is because mushrooms have a high absorption level, and can therefore easily accumulate heavy metals or pesticide residues. This factor makes mushroom production an expensive venture for most of the small and medium scale farmers.
Farmers have, however, come up with innovative ways of reducing the cost, such as the use of mud structures, and the adoption of sterilisation by steam instead of the highly expensive pasteurisation process.
But even with the inventiveness, such costs as the seed (spawn); substrate and labour remain limiting for majority of Kenyan farmers.
The seed of such varieties as button is mainly imported, and often expresses seed dormancy which is not easy to break. In such cases, the farmer is likely to lose the entire seed.
It is therefore advisable for new farmers to start it small then expand the venture gradually, as they gain the much needed experience.
The market
Contrary to the high costs of production the farmer is sure to encounter, the market price of mushrooms is not predictable.
In Kenya, the venture has generally experienced a steady rise of prices. But there are instances when the price has suddenly dropped by up to 50 per cent.
The fluctuation in prices is mostly blamed on mushrooming cartels, which are exploiting farmers, as well as the inconsistent tourism patterns, since hotels comprise a big portion of the mushroom market in Kenya.
Way forward
Despite the current limitations, there is hope that the situation is likely to improve, as there is a lot of research being carried out.
Scientists in our local universities are working at producing local mushroom seed (spawn) suitable to the local climate.
They are also working towards a dormancy-free seed variety for button and other mushroom types, expected to provide a more reliable seed source as well as a reduction in the seed prices.
To overcome the marketing challenge, the mushroom growers should also venture out of the production oriented mind-set and put more effort in reinventing themselves into aggressive marketers.
One of the strategies small scale farmers can employ to their benefit is forming marketing associations.
These bodies would enable the growers venture into a wider market without depending on services of middlemen.
Farmers should also employ innovative measures such as diversification of mushroom products being released to the market as well as developing value added products for various market segments.
Whatever strategies the farmers choose to employ, they must be able to choose the variety of mushroom to grow very wisely, manage the production process delicately and sell aggressively.
It is the only sure way to make their mushroom dreams come true.
The writer is a science and communication expert and a lecturer
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