tasks. But, just like the SOKO sisters, Rodney considers contributing something to the commu- nity as equally as important as earning a living. “It would make me really happy if I could help other people grow mushrooms, so they can provide an income for their own families”.
Chido’s Future of Hope in Harare Back in Harare, we paid a visit to Chido Govera (29). Her farm lies in the rocky hillsides of rural Christon Bank. The city feels a world away. The surroundings look barren and dry, but Chido’s farm is a sea of greenery and blooms. This self-styled ‘social entrepreneur’, has lived here since 2015, together with seven orphans. Mushrooms are her core business. Under the name ‘Future of Hope’, which is also the name of her foundation, she supplies the upper market segment supermarket chain Food Lovers Market with organically grown white, grey and yellow oyster mushrooms (Pleurotus ostreatus, Pleurotus pulmonarius and Pleurotus cintrinopileatus). Chido was orphaned at the age of seven. She was sent to live with family, where she suffered abuse at the hands of her uncle. “It was the most demanding time of my life, but it also taught me to care for myself.” Aged eleven, she took part in training on how to grow oyster mushrooms. She returned home with a bag of substrate and some spawn, and after a while the mushrooms emer- ged. “That process inspired me. I realised I could produce my own food from natural waste materi- als!” Chido chose that as her path ahead. Firstly for her family, and then for sale. She soon earned her first dollars. Aged twelve she left her uncle’s home armed with a clear plan for the future: to help other orphans. Behind the abundantly flourishing vegetable garden, is Chido’s pride and joy, her kingdom, the tunnel where the oyster mushrooms are grown. “A place like this had been on my wish-list for ages. It went on the market in February, including an orphanage where seven young girls lived. I didn’t hesitate for a second; just said ‘yes’ straight away”. All of a sudden, Chido found herself mother to seven children at such a young age; but she has enough hands eager to help on the farm.
Oyster mushrooms in abundance In the large tunnel, a construction of hoops covered by transparent plastic, bags weighing 10 to 15 kilos are placed on wooden shelving. Chido’s face lights up. “Harvest time again!” She takes a large bowl and carefully removes the mushrooms from the bags. “I could cheerfully do this all day. It makes me so proud to see how much we produce. And, they are the tastiest mushrooms in the world!” Chido uses straw, maize, cottonseed hulls and other waste left behind on the fields after harvest to make her substrate. Each square
MUSHROOM BUSINESS 25
metre contains about 100 kg of substrate. Within the three-month production cycle, 50 kg of mushrooms can be harvested: a yield of 50 percent. At this moment, the volume is around 1200 kg per month. The revenue is invested in her foundation. Chido teaches disadvantaged women and orphans how to grow and sell mushrooms in their own local community. As soon as the mushrooms start growing, the local chiefs come and take a look. When they see how well it works, they are often prepared to support the project. “This is our way of uniting a community, genera- ting an income and creating a safe environment for the orphans.”
Opportunities and ambitions As oyster mushroom growing is gaining in popularity in Zimbabwe, Chido expects the market in Harare to become saturated in a while. So she is already thinking ahead. “I am going to focus on medicinal mushrooms and varieties such as shiitake and maitake. And maybe I will start exporting. Wait and see – this is just the begin- ning!” Chido hopes that consumers are willing to pay fair prices for mushrooms, as the current prices are too low. Chido’s completely organically grown grey and white oyster mushrooms cost seven dollars/kg, and yellow ones fetch 15 dollars/ kg. Smaller growers earn much less. “It is important that growers realise how much their produce is worth, and stick to that price”. Mushrooms. The ideal choice for young Zimbab- weans ambitious to become farmers? Mushrooms seem to score high in the success ratings. That is; if partnered with a healthy dose of passion, perseverance and idealism. These characteristics have taken the SOKO sisters, Rodney Nyamutswa and Chido Govera a long way in achieving their ideals. Who knows; maybe they, and the growers of the future they are training, can help Zimbabwe climb out of the valley it has been stuck in for years.
‘At age eleven,
I realised I could produce my own
food from natural waste!’
▼ The oyster mushroom substrate mainly comprises cottonseed hulls.
Ò
Photos: Eva de Vries.
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