The homebased agricultural nourishing delicacy contains the same protein quality as animal protein
By Nabukeera Aisha
Mushroom growing has become one of the fastest-growing homebased developing fields of agriculture in Uganda, as a wellspring of income for especially women. It is popular because it allows recycling of nutritionally worthless materials such as husks, dung, which would otherwise pollute the environment into nourishing delights with lots of health benefits.
Namyalo Siyana, has become one of the suppliers of the vegetarian “ground meat,” in Sheema, Western Uganda. She started mushroom farming after listening to an agricultural program on radio, teaching about mushroom growing.
“Initially, i was not motivated by a desire to make money, but to get the health benefits, but later, I realized it’s a business potential and expanded it to subsistence farming, she said.”
She added that the demand is growing by day because many people cannot afford buying taste foods like fish or meat being very expensive. However, mushroom is affordable, yet it meets most nutritional needs that would be got from the meat.
“My target is to add value, through drying and packaging them with beautiful brands, so as to attract more customers and start exporting to a wider market, she told Anadolu agency.”
Nakalembe Sophie, a nutritionist in Kampala, agreed with Namyalo that mushroom contain the same protein quality as animal protein, adding that they provide lysine and tryptophan protein, which are lacking in some vegetables and cereals.
“Mushrooms are particularly highly nutritious and medicinal foods that are essential in human health. They act as antioxidants that may protect the body against cancer, immune boosters and lower high blood pressure, Nakalembe told Anadolu agency.”
“They are also high in protein, vitamins, minerals, and folic acid, as well as being a useful supply of iron for anemic people, she added.”
Ready market
Rehema Twongiirwe Jumbe is among the many women in Sheema, Western Uganda, who have ventured into mushroom farming, turning the wild vegetable into gold.
“I realized that it is not labor intensive and doesn’t require huge capital, yet, the market is already there, so this became a motivation to venture into the business. I sell a kilogram at 2 US dollars and in a good week, I can make almost $100, because my garden is small, she said.” My target is to save money and grow the delicacy on a large scale, she added.”
Some mushroom farmers Anadolu Agency talked to in Kampala said the buyers often underprice their product. “The prices they want to pay does not match the hustle we go through to bring the delicacy on the street, and this is demoralizing, said Twaha Juma, a mushroom supplier in the capital city.” A kilogram of mushroom in Kampala ranges between 2-3 USD.
Canary Ahimbi, an agricultural officer said that the delicacy is a particular crop with distinct growing conditions, that are not affected by the weather as much as other crops are and can grow at any time of the year, adding that the process is easy.
“The outer covering of seeds, for example beans, cotton are soaked in water overnight, boiled the following day and allowed to cool. Mushroom spores are then introduced in the polythene bags, and left in a dark room free from insects, smells, and loud sounds that may affect production, for about two weeks for husks to burst open. The farmer can then start watering them twice daily for about three days and harvesting starts on the third day, and this can go on for three to four months depending on the quality of the mushroom spores and the care, he said.”
Source: Anadolu Agency
