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Sterilized substrate (see also front page) is being fil- led into plastic bags and will then be inoculated with the spawn.
Farmers and Peace during a post-harvest handling training.
Various ways of drying oyster mushrooms.
there are many obstacles to be dealt with. Construction work is the least of the problems, the UIRI takes care of that aspect. The biggest hurdle is the power supply. The region is without power for long periods almost daily, which is a huge problem for production that is so dependent on electricity: the autoclave, the LAF, ventilation and cooling are all electrically powered machines. Another serious hindrance is the logistics of the end product: if not kept cool during transport the quality of the spawn deteriorates so fast that it is impossible to supply growers in more isolated areas. “If I can demonstrate the economic feasibility, the UIRI can sponsor us by providing a refrigerated vehicle. That would be fantastic, as we could then consider selling our mushrooms on the fresh market as well.” In the meantime, activities are proceeding full speed ahead, and Peace has already trained more than 3000 farmers, 1000 more than she envisaged. The new classroom offers space for 50 people to attend lessons at one time. “It’s so popular we have a waiting list. The enthusiasm of the people is catching, but we must ensure that we can produce enough spawn. The spawn is travelling increasingly long distances, even down to the lowlands, and transport is risky without proper coo- ling.” For precisely the same reason, oyster mushrooms are almost exclusively sold dried. The MTRC has two types of driers, a simple cabinet for dry periods and a wood-burning drying oven for when the relative humidity is too high.
Oyster mushroom cultivation Peace teaches her students a tried and trusted method that, providing the necessary hygiene regulations are
Peace explains the joy of growing mushrooms during a promotional event.
observed, has few infection risks. A mix of cotton seed hulls, millet straw and corn cobs is soaked in water for 24 hours, then drained well and fermented in heaps un- derneath banana leaves for four day. Metal barrels are filled a quarter full with water, then substrate is placed on a grid on top of the barrel and covered by a well- fitting lid. After four hours of sterilising above the char- coal fire, and being left to cool overnight with the lid closed, the substrate is inoculated and filled into small plastic bags. A 200 gram portion of spawn is enough for 2 bags of 5 kg. “We teach growers the importance of attention to detail and hygiene. The participants are mostly women, and they already have a natural tenden- cy to be more orderly. During our courses a real group feeling is created, that really encourages people. The best students succeed in picking five to eight flushes of oyster mushrooms and achieving a yield of 30%. Our training covers all aspects of cultivation, including harvesting and drying, and to close the circle we also organise cookery lessons.” Peace is more than just the driving force behind the growers’ groups. She also supervises MAVUNO groups, a saving and lending programme for local farmers that manages their savings and provides micro-credit. To celebrate the success of the MTRC, Peace organised a huge, African style mushroom feast: a parade with everyone dressed in colourful outfits, waving banners and an abundance of music - with the icing on the cake being a mushroom anthem specially composed by Peace. If the parade of VIP guests is anything to go by, the MTRC is certainly highly appreciated. And rightly so! ◗
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