If you have a spare room, a small structure or even a corner of your compound, you can start mushroom farming in Uganda. Oyster mushrooms grow fast, need little capital and sell well to supermarkets, hotels and health conscious households.
Why mushrooms?
- No large land needed
- Uses cheap farm waste such as cotton husks, maize cobs and coffee husks
- First harvest in about four to six weeks
- Growing demand from restaurants and vegetarians
What you need
- A clean, dark, well ventilated growing house
- Substrate: cotton seed husks, chopped maize cobs, bean husks or sugarcane bagasse
- Quality spawn (mushroom seed) from a trusted supplier
- Clear polythene bags, a drum for pasteurising and a spray bottle
- Shelves or hanging ropes for bags
Step by step
- Soak the substrate in clean water overnight.
- Pasteurise by steaming or boiling for two to three hours to kill competing organisms.
- Cool and bag the substrate, mixing in spawn in layers.
- Incubate in a dark room for three to four weeks until the bags turn white with mycelium.
- Open small holes, move to a humid, lit cropping room and spray water two to three times a day.
- Harvest when caps flatten, twisting gently. Each bag produces several flushes.
Common mistakes
- Poor hygiene leading to green mould
- Buying cheap, contaminated spawn
- Too little humidity or ventilation
Selling your mushrooms
Fresh oyster mushrooms spoil in a few days, so line up buyers before harvest. Target supermarkets, hotels, restaurants, Chinese and Indian eateries and households. Dry surplus mushrooms or turn them into mushroom powder to extend shelf life.
Frequently asked questions
How much does it cost to start?
You can start with 50 to 100 bags on a small budget and expand as you learn.
Where can I get training?
Look for training at agricultural institutions, NGOs and experienced growers who also sell spawn.
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