Mrs Grace Olayemi Oke, a mushroom farmer and entrepreneur, spotted an opportunity in mushroom production - a venture that relatively few farmers in Nigeria have explored.
She said her business currently generates an estimated N5 million or more in annual income, describing the venture as profitable despite the challenges confronting farmers in the sector.
Oke, who owns DJ Herbs and Spices, called for increased government support, public awareness and modern equipment for mushroom farmers in Nigeria.
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She said the sector has the potential to generate income, create jobs and reduce the country's reliance on imported mushrooms.
She ventured into mushroom farming because, according to her, many Nigerians had gradually forgotten the importance of mushrooms despite their nutritional value and widespread consumption in Western countries.
She said mushrooms form part of everyday meals in many Western countries because of their nutritional content, while Nigerians sometimes spend money purchasing mushrooms from abroad that could be cultivated locally.
Grace said Nigerians travelling abroad sometimes buy mushrooms to bring back or supply to consumers in the country, stressing that local cultivation would help keep such money within the Nigerian economy.
An untapped opportunity
The entrepreneur said the relatively small number of people involved in mushroom farming in Nigeria presented an opportunity for new entrants, adding that many Nigerians were unaware that mushrooms could be deliberately cultivated.
She also dispelled the belief that mushroom farming could only be carried out during the rainy season.
According to her, mushrooms can be cultivated throughout the year, including during the dry season, provided appropriate conditions and cultivation methods are used.
"Many people do not even know that mushrooms can be cultivated," she said, explaining that creating awareness about the crop and its economic potential was one of her priorities.
She recalled that mushrooms were once commonly found around homes and farmlands in Nigeria. However, she said the use of chemicals for fumigation and agricultural activities had contributed to concerns about wild mushrooms, with many people unable to distinguish between edible and poisonous varieties.
Three major varieties
At DJ Herbs and Spices, Oke said the farm specialised in three major varieties of mushrooms: White Oyster, Grey Oyster and Gadadoma mushrooms.
She explained that the decision to focus on the three varieties was influenced largely by Nigeria's weather conditions, noting that some other varieties did not grow well in the country, while others could not survive under local conditions.
The farmer told the Daily Trust that her farm sells mushrooms for between N5,000 and N7,000 per kilogramme, depending on the product and sales channel.
She explained that selling directly from the farm enabled her to offer the mushrooms at a relatively lower price than some other sources because she was directly involved in the production process.
According to her, supermarkets and other outlets often incur additional costs through packaging, labelling and other distribution processes, while customers who purchase directly from the farm can avoid some of those additional costs.
She said the business currently records an estimated annual income of N5 million or more, demonstrating, in her view, the commercial potential of mushroom farming when properly marketed.
Preservation and distribution
Mrs Grace said the farm preserves mushrooms mainly through sun-drying and dehydrator drying.
She explained that both methods allow the mushrooms to retain their taste and nutritional benefits, while dried mushrooms are particularly suitable for customers who live far away because they are easier to transport and less likely to spoil during distribution.
Her major customers, she said, include neighbours, hotels, supermarkets, restaurants and caterers who purchase mushrooms for events and other food-related businesses.
She added that approximately 80 per cent of her customers are reached online, while public speaking and other awareness activities also help her promote mushroom farming and her products.
Oke said her mushroom farming journey started in Nasarawa State, after which she moved to Abuja before eventually relocating to Ogbomoso, Oyo State, as the business expanded.
She explained that the move from Abuja was primarily necessitated by the need for more space to expand the farm.
According to her, securing sufficient farmland in Abuja was expensive, and the high cost could eventually affect the prices of her products.
She said relocating to Oyo State had also improved the distribution of her mushrooms because many of her customers are located in the South-West and other parts of southern Nigeria.
She identified Lagos, Ogun, Oyo and Kwara as some of the areas where she has significant demand.
Mrs Grace said transporting fresh mushrooms from Abuja to customers in those locations was previously difficult because poor handling during transportation could cause the products to deteriorate before reaching their destinations.
She said the farm's current location had brought it closer to major markets and customers, allowing products to reach consumers faster and in better condition.
Calls for government intervention
Despite the business potential, Oke identified inadequate government support as another major challenge facing mushroom farmers.
She said mushroom farmers were often excluded from government agricultural grants and empowerment programmes, while farmers involved in poultry, piggery, snail farming and other agricultural ventures received more attention.
Mrs Oke called on the government to deliberately include mushroom farmers in agricultural grants and intervention programmes.
She also urged government agencies to organise training and awareness programmes for young people, retirees, women and housewives, noting that mushroom farming could provide them with an additional source of income.
According to her, government support should go beyond training and include empowerment programmes that provide successful trainees with the resources needed to establish their own farms.
She also called for greater awareness among healthcare professionals and consumers about the nutritional value of mushrooms, saying doctors should recommend them where appropriate.
Need for mechanisation
The farmer identified the manual nature of mushroom production as another major challenge.
She said many stages of the farming process were still carried out manually, making production slow and physically demanding for workers.
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She therefore called for the introduction of suitable machinery and modern equipment to mechanise mushroom farming.
According to her, mechanisation would reduce the workload on farmers and labourers, improve production speed and enable mushroom businesses to expand more efficiently.
Advice to aspiring farmers
The entrepreneur encouraged Nigerians interested in mushroom farming and agriculture generally to start small and expand gradually through consistency and proper management.
She particularly advised women, retirees and housewives to consider mushroom farming as a potential source of income.
Previously a working woman, she eventually left her job to concentrate fully on her business.
She advised people who already have paying jobs to consider mushroom farming as a side business rather than waiting until they leave formal employment before venturing into agriculture.
Grace also recalled that she had received government grants when she was primarily involved in spice production but said she had not received similar support since expanding into mushroom farming.
She urged the government to recognise mushroom production as an important part of Nigeria's agricultural sector and provide farmers with access to funding, training, modern equipment and wider market opportunities.
The farmer maintained that increased awareness, government intervention and mechanisation could help unlock the potential of mushroom farming in Nigeria while creating employment, increasing household income and reducing the need to spend money importing mushrooms that can be produced locally.
