Tanzania: Mushrooms Could Save Families Out Of Poverty

MOROGORO (TANZANIA)-(NNN-DAILYNEWS) -- The myth about mushroom consumption that originates from the fact that some of the species collected from the wild are poisonous should not be cause for despair to families intending to fight poverty in a short period of time, an expert has advised.

Consumption of mushrooms in Tanzania is as old as history but unfortunately poisonous mushrooms are also collected along with edible varieties putting consumers in a danger of consuming poison. Lethal mushrooms are not easily distinguished from edible ones.

Some families have experienced tragic losses of their beloved ones due to consumption of toxic wild mushrooms. But today, mushroom entrepreneurs can apply the simplest available methods to ensure food safety at household level.

Dr. Delphina Mamiro of Sokoine University of Agriculture (SUA) in Morogoro says that wild mushrooms become plentiful in the forests and farmlands during wet season. Researches have come up with simple methods that can benefit millions of people.

"I have seen the potential in the production of mushrooms in Tanzania especially the Oyster type with seeds readily available. Some people ask where the market is but remember that they inquire about the market for a commodity they don't have.

"I would like to assure you that the market is wide both within and beyond national borders," Dr Mamiro says.

Apart from her office work, she produces dozens of kilograms of mushrooms with daily harvests after every 25 to 28 days. "The market grows day by day and I am ready to share my knowledge and skills with fellow citizens who wish to fight poverty," Dr Mamiro offers.

A market survey revealed that the current retail price of oyster mushrooms ranges from 5,000/- to 10,000/-. However, locally cultivated mushrooms are not common in Tanzanian markets. For example: most of mushrooms sold in hotels in Tanzania are imported.

Dr Frank Kimboi from the Tanzania Food and Drug Authority (TFDA) says that frequent mushroom consumption is recommended for patients of hypertension, ulcers, diabetics, tuberculosis, high level of cholesterol, and cancer.

Also, frequent mushroom eating contributes to body immunity maintenance which is important to fight viral diseases.

"Mushrooms are known to produce lipid lowering agents. Furthermore, mushrooms have a low energy level which is beneficial for weight reduction that is beneficial for the diet of persons suffering from metabolic diseases such as gout and rheumatism," Dr Kimboi says.

Speaking while cutting into small pieces remains of discarded agricultural wastes (substrates) such as dry straws of rice, maize, millet, maize cobs and different types of grass, Dr Mamiro says that mushroom farming also contributes to environmental protection since agricultural wastes are re-used instead of burning them.

"Mushrooms are a short duration crop and are land saving as their cultivation does not need much land. Mushrooms can be grown on a wide range of substrates and as such one doesn't need expensive agricultural inputs such as fertilizers," she says.

The expert recalled the time she visited families in Masasi, Lindi, Morogoro and Kilimanjaro and felt bad when she saw people living in poverty which can be kicked with as little capital as 15,000/- plus very simple technology.

"The government educated me and I feel indebted. I must share my knowledge with other people on the best ways to cultivate mushrooms. Lack of knowledge on proper mushroom farming is the major setback for the sustainable production of mushrooms.

"Anyone interested is invited," she says. There are many edible mushroom varieties that are cultivated today.

Mushrooms can be grown either on commercial scale using highly sophisticated equipment and mushroom houses, or as a home business using fabricated equipment, low cost materials and agricultural wastes.

Whether for large- or small scale production, the technologies for growing different species for edible mushrooms are available and one can choose what species or type of mushrooms can be cultivated in the locality.

The agricultural wastes are used for the mushrooms to feed on. These are boiled to release starch, left to cool down and wrapped up in plastic bags or containers ready to receive seeds.

They are placed in a dark room the simplest but equally efficient made out of thatch with bare floor sprinkled with water to provide moisture in the room.

"Mushrooms protein content is higher comparable to some vegetables. Although they cannot compete with meat, fish and eggs, their protein content is almost equal to maize, milk and legumes and definitely higher than other leafy and root vegetables," Dr Mamiro says.

She concluded by mentioning other advantages of mushrooms which are rich in protein (about 51 % on dry weight basis) and also rich in vitamins.

People have used mushrooms to overcome numerous diseases and disorders relating to the immune system, chronic and acute allergies, cataracts, hearing difficulties, stress syndrome, chronic fatigue, diarrhoea, constipation, and disorders of the liver," Dr Mamiro concluded. -- NNN-DAILYNEWS