Mushroom farming: From cultural taboo to a thriving enterprise

Sanju Paudel / Lumbini : The Brahmins were historically forbidden to eat mushrooms. A popular proverb reflects this cultural sentiment: “Bahun le chyau khaos na swad paos,” meaning, “The Brahmins would know the taste of mushrooms, if they ate them.”

A decade and a half ago, Gangadhar Sharma of Belbariya, Kanchan rural municipality-1, challenged this taboo by venturing into mushroom farming.

Back then, Nepal produced just 1,530 tonnes of mushrooms annually. This figure grew tenfold to 15,117 tonnes in 2022-23, with mushroom seed production increasing from 268,560 tonnes to 1.15 million tonnes in the same period.

At that time, consuming forest mushrooms often led to fatal incidents, making people wary of mushrooms in general.

Initially, selling mushrooms door to door was a struggle, and Sharma could barely sell 3 kg of mushrooms daily.

His youngest son, Rajan Poudel, was still in school in Butwal when he began helping his father during vacations. Riding his bicycle, Rajan tirelessly travelled across neighbourhoods to sell mushrooms.

“When I approached people, they refused to buy, assuming the mushrooms were wild and unsafe to eat,” Rajan recalls.

“But I never gave up. Even if I returned home with unsold mushrooms, I’d try again the next day at the same houses.”

Now 29, Rajan has transformed his father’s small venture into a thriving enterprise. From struggling to sell a few kilograms daily, the business now turns over 500 kilograms of mushrooms a day.

Rajan earns around Rs3.5 million annually from selling mushrooms and seeds. His products reach markets across western Nepal. Recently, he introduced dried mushrooms and seeds, further boosting the demand.

Rajan cultivates mushrooms on a bigha of land that houses 20 plastic tunnels, small greenhouse-like structures covering the plants along the row.

He particularly cultivates oyster mushrooms, commonly called ‘Kanye cheu’ in Nepal, one of the most cultivated mushrooms worldwide.

The mushrooms typically have broad, thin, oyster- or fan-shaped caps and are white, grey, or tan, with gills lining the underside.

It’s one of the most demanded mushrooms in Nepal. Oyster mushrooms, which are cultivated year-round, sell for Rs200–250 per kg.

In addition, Rajan grows Calocybe indica, commonly known as the milky white mushroom and button mushroom (dalle), based on the seasonality.

“Our dried mushroom business is also flourishing,” he adds, attributing the success to his family’s hard work and support.

Sharma’s journey began in 2022 when he moved to Rupandehi from Baglung. Initially unfamiliar with mushroom cultivation, he travelled to Kathmandu to learn the process and taste mushrooms for the first time.

After three months of training, he returned with seeds and began farming at home.

Inspired by his father’s determination, Rajan expanded the business.

Rajan set up a laboratory to produce seeds, test quality, and train aspiring mushroom farmers. He registered his farm with the Department of Cottage and Small Industries to build credibility.

Later, he established Team Spngr Agro Pvt Ltd, taking mushroom farming to a commercial level.

Rajan, who has a bachelor’s degree in botany, is also pursuing a bachelor of law degree and had never considered leaving Nepal to work abroad.

“I wanted to build something in my country, even if it meant struggling. My hard work has paid off, and I am happy to stay in my village,” he said.

Sharma credits his son’s success to his dedication and hard work.

Oyster mushrooms are best grown on straw but can also be grown using wheat, corn, or mustard stalks.

The process involves steaming straw, mixing it with seeds, and placing it in plastic bags in a dark room at a controlled temperature of 22–25°C. After 22 days, holes are made in the bags to allow light and air, prompting the mushrooms to grow.

One kilogram of straw yields 800 grams to 1 kilogram of mushrooms. However, infections in plastic bags can sometimes affect production.

In addition to farming, Rajan provides training on mushroom cultivation across various regions. His journey, rooted in perseverance and a willingness to learn, has improved his family’s livelihood and inspired others to embrace mushroom farming as a sustainable enterprise.

Nepal produces 15,117 tonnes of mushrooms annually. Studies show that mushroom cultivation is a fast-growing sector due to its low input and high return in a short time. About 5,000 mushroom growers are in Kathmandu Valley, and 6,000 are in other districts. Courtesy: Kathmandu Post