Mary Nabirye, a resident of Kawanda in Wakiso district, recently constructed a 10x12ft store with one goal in mind, to begin mushroom farming.
Inspired by the high demand for mushrooms and the promise of quick returns, she is determined to succeed. But like many beginners, she needs expert guidance to start on the right foot.
According to Milly Ssebagala, an experienced mushroom farmer and trainer, the first step is to ensure that the room is dark, well-ventilated, and free from pests.
“Mushrooms thrive in humid and cool conditions. The store should be cleaned thoroughly, and shelves can be installed to increase production within the limited space,” she explains.
Ssebagala adds that the most common variety grown in Uganda is the oyster mushroom.
“You will need cotton husks or banana leaves as substrate materials. These must be sterilised to kill bacteria and then packed into polythene bags before inoculating them with mushroom spawn,” she says.
Henry Sekyewa an agronomist adds that hygiene is very important.
“Mushrooms are delicate, any contamination can ruin the entire crop. Always wash your hands before handling the spawn and maintain cleanliness in the room,” he advises.
Sekyewa also explains that temperature control is key.
“You need a temperature range of 25–28°C for good growth. Water should be sprinkled regularly to maintain humidity, but avoid over-watering,” he adds.
After about 21 days, small mushrooms will begin to sprout. Within a month, harvesting can begin, and it continues for several weeks if proper care is maintained.
