Periods of severe food shortages cause famines, but protein deficiencies are manifested in malnutrition observed in many poor communities of developing nations. The cultivation or resourceful search for protein rich foods must be a goal in the struggle to combat malnutrition. With protein contents that may be as high as 60%, source of vitamins B, D and the minerals potassium, selenium, copper, phosphorus and a with health benefits such as the enhancement of body immunity systems, mushrooms are seriously a food source that could be part in any food security programmes.
In many poor regions, collecting mushrooms from diminishing wild woodland areas is still in practice. Directing resources such as in acquiring knowledge in cultivating mushrooms could be more nutritionally and financially beneficial. The poisonous nature of some mushrooms may be a discouraging factor, but cultivating the well-known species is now known to be practicable and economically viable.
Cultivation: High humidity and temperature, a natural occurrence in the tropical regions, are ideal conditions for mushroom growth. Costs of heating and humidifying that are a necessity in the cooler regions are eliminated. A would-be mushroom producer needs to understand the growth cycle of fungi, as mushrooms belong to this class. Basic knowledge is needed in composting, such as the use of animal dung, chicken manure and various non-food plant matter such as corn cobs or cereal straw. Training can give mushroom producers the ability to render such compost free from undesirable fungi and pests, through pasteurisation or sterilization. It is better to start by copying the early techniques of mushroom cultivation that involved the collection of the fruit bodies of known edible variety and placing in fresh prepares compost where such spores could generate and produce mushrooms. In contrast to green plant cultivation, mushrooms growth is ideally done in an enclosed environment with diminished light such as a cave, a room or under a forest canopy.
A case report:
The production of mushrooms in a household setting is possible as outlined by Josephine Kimario ( an undergraduate student at Sokoine University of Agriculture in Tanzania). Banana leaves or cereal straws that may range from rice wheat, maize or millet are cut into small pieces of about 5 cm in length. (Here it is important to note that some growth media may favour the growth of some species of mushroom). The cut pieces are packed in water-permeable bags made from plant fibre like sisal or synthetic fibre that may carry 10 Kg or more. The bags are immersed in boiling water for up to two hours to effect pasteurisation that will eliminate pests and some pathogens. The pasteurised (or sometimes the word ‘sterile media’ may be used) growth media is spread on a sterilised table to cool after which, subdivision into small quantities of about 1-2 Kg are put in plastic bag units, into which the spawn is added in a layered fashion. These bags are kept in warm dark humidified rooms until pinhead formation is observed, within 12-14 days period. Small holes are made in the plastic containers to allow the mushroom heads to grow out of the bags. At this stage, diminished light is introduced and as soon as the mushroom head is large, harvesting starts, usually mornings, and repeated daily until growth ceases.
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