Mushroom farming is quickly becoming a lucrative venture for Kenyan farmers, offering a path to substantial income and economic empowerment.
In a country where agriculture is a cornerstone of the economy, mushroom farming stands out as a promising niche that combines sustainability, innovation, and profitability.
Combined with the right knowledge and resources, farmers are minting cash as mushrooms can yield a high income and significantly improve their livelihoods.
Fredrick Murithi, a young farmer in his 30s, who spoke to Kenyans.co.ke, revealed that farmers are transitioning from the traditional crops such as maize in favour of mushroom farming which requires a better understanding of humidity, temperature, sanitation and hygiene among other factors.
He noted that mushroom farming, which is not very old in the country, only requires a quarter-acre of land is enough to have an incubation house and a cropping house.
"You can make use of the vertical space too since mushrooms don’t grow tall. If you have 1,000 bags in one cropping room, you can get close to 2 tons of button mushrooms going at an average of Ksh600 per kg," he said.
The common types of mushroom species are button which are widely cultivated by large scale farmers as well as oyster mushrooms mostly grown by small scale farmers.
According to Muriithi, oyster mushrooms take at least six weeks to mature and they cost an average of Ksh500 per kilogram. On the other, farmer can sell one kilogram of button mushroom to a consumer for Ksh600.
Process of mushroom farming
To begin, farmer is required to choose the type of mushroom you want to cultivate. It's advisable to select a variety that suits your market demand.
A farmer will be required to prepare the substrate - a material on which mushrooms. These include agricultural waste, sawdust and straw. The substrate is required to be sterilised through heat to kill the micro-organisms.
Thereafter, the farmer introduces the mushroom spawn into the sterilised substrate through a process called inoculation. The spawn is a living fungus, called mycelium that is grown onto a substrate.
Spawn, which can either be purchased or generated from the previous successful batch, is mixed with the substrate to allow for even distribution.
After inoculation, the substrate is placed in a clean and controlled environment with a temperature of around 25 degrees Celsius. This is called the incubation phase which allows the mycelium to grow into the substrate, a process that can take several weeks.
For some mushroom species such as button mushrooms, a casing layer is added after incubation. The casing is usually a layer of material that helps induce formation of mushroom pins.
What follows is the pinning phase, a critical period where humidity, temperature and fresh air exchange are carefully controlled. As they develop, they grow into mature mushrooms over the course of the few weeks, depending on the species.
With proper nutrients and water, the tiny pins of mycelium can quickly grow and develop into full size mushrooms in just 5-7 days.
Harvesting is done when the mushrooms reach the desired maturity. Farmers are advised to harvest the mushrooms before they release spores, which can negatively affect flavor and appearance. Carefully cut or twist the mushrooms from the substrate to avoid damaging the mycelium.
Upon harvesting, mushrooms should be gently cleaned to remove any substrate or debris. They are then sorted and packaged for sale or consumption. Further, proper handling and refrigeration are crucial to maintain freshness.
