Mushroom farmer and founder of Eti Global Farms Limited, Etimbuk Imuk, speaks to VICTORIA EDEME about her business and how mushrooms helped improve the management of her asthma
What spurred your interest in mushroom farming?
My name is Etimbuk Imuk from Akwa Ibom State, and I am based in Lagos. I am 30 years old. I acquired my degree in Agriculture from the University of Calabar in 2015, and I immediately started my agro-consulting business, which included farm setups and management, as well as soil testing. I started my business, Eti Farms Global, in August 2019. We have an agricultural background in my family, and I’ve had a unique experience with mushrooms. My father studied Crop Science, so we do a lot of treatments with herbs. Whenever we were sick, my father would be seen mixing ginger, garlic, and other herbs, depending on the ailment, and we would feel better after taking them. While growing up in Cross River State, I suffered from asthma, and the means to follow up with conventional treatment weren’t available. On one of the visits to the hospital, my mum asked the doctors if there were alternatives to managing my ailment, preferably herbs. The doctor recommended that incorporating a good portion of mushrooms into my meals would help me over time. We knew that mushrooms grow on decaying wood because back then, our grandma cooked with mushrooms, and we enjoyed them a lot. So what we did was fell the big mango tree we had in our backyard. We fell the tree with the hope that once it was fully decayed, mushrooms would begin to grow from it. As fate would have it, edible mushrooms began to grow from it. With that, my mum would prepare almost every meal for me with mushrooms. I was seven years old at the time. Life continued, and I went to a boarding school. I still had drugs I took for asthma from time to time. Seven years later, when I was 14, I came back home from school, and my mum checked my bag, only to find out that my drugs were almost still complete. She was surprised and asked me the last time I had an asthmatic attack. I tried to recollect, but I couldn’t. So she told me that the next time I went to school, I should observe the frequency of the attacks.
How were you able to ascertain that your asthma was under control?
Asthma comes with all sorts of restrictions. You are not to bathe in the rain or be in a very cold place. As a child who was trying to find out if I was cured, I tried to bathe in the rain and observed if I would have any of those asthma attacks. From that moment of consciousness to date, over a decade ago, I’ve not had an attack. Incredibly, that aspect of my life is no more. I don’t have to deal with taking drugs. I continued eating mushrooms because, at this point, it became a staple for me. It was normal to have it in my meals.
Did you mix the mushrooms with any other herbs to help reduce your asthmatic attacks?
It’s the regular way of eating mushrooms. I always had it in my diet and used it to cook. Beyond mushrooms, I was on a plant-based diet. The plant-based diet has been known to help people with asthma.
When did you decide it was time to begin your mushroom business?
I finished university and came for service in Lagos, and my first shock was that I couldn’t find mushrooms. I went to the market, and it was mostly canned and tasted nothing like the ones I know. I did more research and found out how people are growing mushrooms in other countries, and I also found a place where I could learn how to grow them. That was one big moment for me. Who else is more qualified to go into mushroom farming than I am? I learnt how to grow mushrooms and have a few certifications in business management. I was also into consulting. So I put all of these experiences together to start a mushroom business in 2019. By August this year, we’d be five years in this business.
Where did you learn how to grow mushrooms?
I learned how to grow mushrooms at the Federal Institute of Industrial Research, Oshodi. Because I learned mostly theory there, I still had to intern with a practicing farmer for some time. I used that opportunity to learn about the business and create the market. Being a graduate and also having run a business before then, I knew better than to start a business before finding a market. With the farmer I met, I would do a lot of content using her farm and push it online. I was teaching people about the health benefits of mushrooms because I had a personal experience with mushrooms. Many people are not knowledgeable about mushrooms. Some who are aware are afraid of eating poisonous ones. So I needed to raise awareness and prepare the market before starting on my own. When I could no longer meet the demand for mushrooms from the person’s farm, I knew I had to start my own farm. That was when I began Eti Farms Global.
What types of mushrooms do you cultivate, and why did you choose those particular varieties?
We cultivate oyster mushrooms because we’re in a tropical region, and the climate mostly suits oyster mushrooms. Some other types of mushrooms are not suitable for our climate. Additionally, we have partner farms we collaborate with to obtain different varieties of mushrooms. Currently, we work with over 10 varieties of mushrooms, but our farm exclusively produces oyster mushrooms.
Can you describe the process of mushroom cultivation from start to harvest?
The raw materials we use for cultivation are sawdust, rice bran, and spawn. The sawdust represents the soil, while the rice bran acts like manure. Both are mixed and exposed to heat. Then they are packed in small bags and pasteurised for some time. Once they cool, you introduce the seeds. From the period of introducing the seeds, known as inoculation or planting, it takes four weeks for the mushroom bags to be ready to start fruiting. When they begin fruiting, you commence watering. Two to three weeks after watering, mushrooms start to fruit from the sawdust bags. In the wild, most types of mushrooms, aside from a few, grow directly from the soil. So, we harvest them and have our products. We have fresh mushrooms, dried ones, and those that come in powdered form. The fresh ones are packaged and sold once harvested, while the dried ones are dehydrated using a dehydrator and then packaged for sale. At one point, we observed that many people either appreciated the health benefits of mushrooms or preferred them due to their health conditions. For instance, some people managing diabetes and obesity like them but don’t know how to cook them properly. We have diabetes patients whom doctors have taught to incorporate mushrooms into their meals. That inspired us to start processing our mushrooms in powdered form. This option is also suitable for picky eaters.
How can powdered mushrooms be incorporated into meals?
With the powdered form, you have the mushrooms in the meal without seeing them. It can be added to pap, tea, juice, smoothies, and pastries. It can also be used as a spice in cooking and as a thickener in soup. The beautiful thing about the powder is that it doesn’t change the taste of whatever you’re consuming. It doesn’t add any offensive taste. If you don’t add it in front of your child or somebody, they won’t even know you have added anything extra to their food. This makes it easy for somebody to incorporate it regularly. To enjoy the health benefits, it has to be taken regularly and not occasionally.
How do you procure the materials and substrates needed for your mushroom cultivation?
We obtain the sawdust from sawmills. It’s like assisting the sawmills by collecting the sawdust. Primarily, they usually burn this sawdust to create a workspace in their sawmill. Therefore, having someone who regularly collects sawdust is always appreciated by them. Then, we purchase rice bran from rice processors or feed mills. Rice bran is the husk that is removed from local rice. It’s essentially chaff. Lastly, we acquire the spawn from producers. These are the fundamental raw materials for growing mushrooms, and getting them is not particularly challenging.
Are there specific types of mushrooms that certain groups of people should avoid consuming?
There are two main considerations. Firstly, some mushrooms should not be consumed at all, and secondly, there are individuals who should avoid eating mushrooms altogether. Those who should refrain from consuming mushrooms are those who have allergies to them. If someone is allergic to mushrooms, regardless of whether the mushroom is good to eat or not, they will experience an allergic reaction upon consumption. Additionally, there are poisonous varieties of mushrooms, which should be avoided by everyone. This is why we advise against foraging for mushrooms. You should never consume a cluster of mushrooms from your garden without proper identification, as it could lead to stomach discomfort or hallucinations. The safest approach to incorporating mushrooms into your diet is to obtain them from a trusted source.
What kind of markets exist for mushrooms in Nigeria, and who are your primary customers?
We carve out markets beyond the conventional norms for ourselves. Most people perceive mushrooms as only suitable for incorporation in egusi, ogbono, or okro soup. However, in these changing times, we endeavour to demonstrate to people that mushrooms can be utilised beyond any specific type of soup. They have a place in virtually any dish. Hence, we strive to showcase the diverse possibilities and opportunities that exist with mushrooms. This approach opens up new markets for us. For instance, mushroom powder attracts various food processors who incorporate it as an ingredient in their manufacturing. We cater to those involved in natural spices, who utilise mushroom powder as part of their spice blends. Additionally, we serve clients in the baby food and bread-making industries. We collaborate with a brand that produces bread for individuals with diabetes and obesity, incorporating our mushroom powder as an ingredient. Our focus extends beyond conventional markets, enabling us to distinguish ourselves and serve as off-takers. We purchase from other small farmers who often perceive a lack of market for mushrooms. However, we find ourselves unable to meet the demand due to the increasing number of individuals utilising mushrooms in diverse culinary applications beyond mere soup preparation. Furthermore, as a brand, we are developing our mushroom spice brand and a food line specialising in meals made solely with mushrooms. Hence, we host a mushroom meal hangout, where patrons savour Nigerian local dishes prepared with mushrooms, including mushroom kebab, mushroom pepper soup, jollof rice with mushrooms, peppered mushrooms, and even ofada rice incorporating mushrooms. These initiatives continually expand the avenues for mushroom utilisation and create markets for other farmers as well. Additionally, medicinal mushrooms, used in tea, present a significant market in Nigeria. We supply hotels, food processors, distributors, and vendors, with our products available in over 70 supermarkets across Lagos.
What are some of the biggest challenges you face as a mushroom farmer in Nigeria?
The foremost challenge lies in creating awareness, as substantial effort is still required to educate people about mushrooms. When discussing mushrooms, many people are unfamiliar with the topic. We must educate them before addressing the health benefits or earning their trust in our brand, making marketing efforts more challenging. A significant portion of our marketing budget is allocated to awareness campaigns aimed at acquainting people with mushrooms, their varieties, and the importance of incorporating them into one’s diet. Our observations indicate that while more millennials are familiar with mushrooms, perhaps due to exposure during their upbringing, the majority of Gen Z individuals, or those under 25, may lack awareness of mushrooms and their edibility. Therefore, awareness creation remains the primary challenge in this industry.
How profitable would you say the business has been for you?
It is highly profitable. This is because the mushroom industry is still young in Nigeria, there are few players, rendering it profitable for those engaged in production or other value chains within the mushroom business. Interestingly, there are over five value chains in the mushroom business that individuals can specialise in. One such chain is seed production. The seed, known as spawn, is essential for cultivation. Unlike other forms of farming where seeds are readily available in stores, spawn production is limited to a few individuals. Another valuable chain is substrate bag production. Mushroom cultivation is an urban form of farming, conducted indoors without soil or sand, but rather with sawdust as the substrate. Therefore, specialists in substrate production prepare sawdust suitable for mushroom cultivation. Some individuals focus on the actual cultivation of mushrooms, while others are involved in the processing and packaging value chain. Not everyone needs to engage in mushroom cultivation itself, as other value chains remain underexploited. Many people can enter the industry and generate income from it. Mushroom farming is also profitable due to its minimal land requirements compared to other forms of farming. Cultivation can commence from a balcony or spare room in one’s house, or even from a small area adjacent to the house. Our farm, for instance, occupies just a quarter plot of land yet yields significantly. This highlights the beauty of mushroom farming, which young people can learn and start with minimal space. Moreover, mushroom farming is not exposed to prevalent risks encountered by conventional farmers, including drought, flood, and theft, due to its operation within a meticulously controlled environment.
