MUSHROOM CULTIVATION: A BEGINNER’S GUIDE

Compiled by: Nailoke Pauline Kadhila-Muandingi

Fabiana Sinvula Mubiana

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PREFACE

The ZERI Project at the University of Namibia promotes oyster mushroom farming
in Namibia. ZERI stands for Zero Emissions Research Initiative. ZERI is a vision,
concept, and philosophy born and nurtured at the United Nations University (UNU)
in 1994. It is a concept that directs our thinking towards looking at a wide spectrum
of materials around us, and the rich biodiversity in our various ecosystems, which
we often ignore, or conceive as useless, or as waste, with a view to transforming
them into new, marketable, value-added products. The ZERI project has prioritised
mushroom farming as one of its major research and development activities in
Namibia. In Namibia, the key mushroom farming technology providers comprise
the staff of UNAM’s Sam Nujoma Marine and Coastal Resources Research Centre
(SNMCRRC), the Ogongo Agricultural College and the ZERI office on the main
campus. This manual has been prepared in support of this noble mission of the
ZERI Project in Namibia.

The key inspiration for producing this manual is to empower Namibians to grow
mushrooms for own consumption or as a cash crop to generate income and to
create employment.

The purpose of this manual is threefold. Firstly, it introduces mushroom growers to

mushroom farming technology. Secondly, it simplifies and localises the knowledge
shared in greater detail in “A Guide to Successful Mushroom Farming: An agenda
for developing Africa differently” by Prof Keto Mshingeni and Prof Shu-Ting Chang
(2000). Thirdly, it shares with the reader our experiences of mushroom cultivation
and training in Namibia.

The main objective of the training manual is to equip the reader with the knowledge
and skills on the growth of oyster mushrooms in Namibia. After training and with
further reading of the manual, the participants should be able to:
 explain and apply the basic skills involved in the cultivation of oyster
mushrooms;
 prepare mushroom cultures and spawn (‘seed’);
 demonstrate how to avoid contamination in cultures and spawn;
 identify different materials that can be used as mushroom substrates
(materials where mushroom seeds are planted);
 prepare and inoculate substrates;
 name different types of materials used to make spawn;

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  outline the different ways of treating the substrates;
 describe the basic structure and components of a mushroom house and,
where possible, be able to explain how it should be constructed;
 describe and demonstrate how mushroom houses should be maintained,
e.g. watering, humidity and aeration and
 explain the post harvest process of oyster mushroom farming e.g.
harvesting, packaging, preserving, and have basic knowledge of marketing
their mushrooms.

It is my sincere hope that you will make use of this booklet to become a mushroom
farmer and entrepreneur who can be the beacon of hope and a role model to
many others who may wish to adopt mushroom farming. I would like to thank the
mushroom trainers and scientists Mrs Pauline Kadhila-Muandingi and Mr Fabian
Mubiana, as well as Prof Osmund Mwandemele the ZERI Project Coordinator
and UNU ZERI Chair, for encouraging the team to do everything possible to reach
the communities through the ZERI Project. Many thanks should also go the Vice-
Chancellor, Professor Lazarus Hangula, and his Management Team for the continued
support provided to the ZERI Project. It is through the University’s commitment that
the ZERI Project continues providing training and empowerment of communities
countrywide. The financial support provided by UNDP, the United Nations University
and NEDBANK is hereby greatly appreciated. It is our very great hope that through
the use of this manual mushroom farming will be undertaken, in the long run, as
one of the alternative income generating activities adopted by many entrepreneurs
and families throughout Namibia and beyond.

Mr. Alfons Mosimane

ZERI Project Manager

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TABLE OF CONTENTS

GLOSSARY ........................................................................................................5
1. INTRODUCTION ..........................................................................................6
1.1 What are Mushrooms? ...................................................................6
1.2 Why farm mushrooms? ................................................................10
2. MAJOR PRACTICAL PHASES OF MUSHROOM CULTIVATION.....................10
2.1 Selection of suitable Mushroom for culture ................................10
2.1.1. Materials for culture preparation: ................................................11
2.1.2 Procedures ....................................................................................12
2.2 DEVELOPMENT OF SPAWN ...........................................................13
2.2.1 Materials .......................................................................................13
2.2.2 Method .........................................................................................13
2.3. Substrate preparation ...................................................................14
2.3.1 Materials: ........................................................................................14
2.3.2 Method: ..........................................................................................15
2.4. Vegetative phase ...........................................................................16
2.5. Fruiting phase ...............................................................................17
2.6. Harvesting .....................................................................................18
3. PACKAGING AND QUALITY CONTROL .......................................................19
4. PRESERVATION AND PROCESSING............................................................19
5. MARKETING..............................................................................................19
5.1 Sales outlets .................................................................................19
6. MUSHROOM HOUSES ..............................................................................20
6.1 Materials you can use ...................................................................23
7. MAINTAINING AND MONITORING OF THE MUSHROOM HOUSE.............24
8. PRODUCTION CYCLE .................................................................................24
9. WASTE MANAGEMENT AND RECYCLING..................................................25
10. TROUBLE SHOOTING ................................................................................26
11. MUSHROOM RECIPES...............................................................................30
11.1. Mushroom soup............................................................................30
11.2. Chicken Mushroom ......................................................................30
11.3. Mushroom Curry ..........................................................................31
12. SUMMARY ................................................................................................31
13 REFERNCES ...............................................................................................32

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GLOSSARY

Aeration: Process, by which air is circulated through, mixed or dissolved in a

liquid or substance.
Agar: An extract from seaweed used to solidify media. Agar is used in
mushroom cultivation to provide growth conditions for the mushroom
spores.
Autoclave: A steam-pressurized pot or vessel for generation of heat.
Biological Efficiency: This refers to the percentage measurement of yield of fresh mushroom
from dry weight of substrate, e.g. 1kg of fresh mushroom from 1kg of
dry substrate is 100% biologically efficient.
Colonization: The process of mycelia growing all over the substrate until the whole
substrate is completely whitened.
Contamination: Unwanted organisms in the growing medium. This usually occurs due
to insufficient sterilization of the medium. It is usually black or green
moulds.
Culture Medium: Potato Dextrose Agar or Malt Extract Agar.
Culture: Mushroom Mycelia growing on medium.
Flush: Cropping of Mushroom that occurs as a sudden development of
many fruit bodies within a defined period of time.
Fruit body: The mushroom structure.
Humidity: The amount of water vapour in the atmosphere.
Hygrometer: An instrument for measuring relative humidity or the amount of
water in the atmosphere.
Mycelium: A fungal network of thread-like cells from where mushroom fruit
bodies are formed.
Pasteurization: The process of heating liquid for the purpose of destroying viruses
and harmful organisms such as bacteria, protozoa etc.
Petri dish: A round glass or plastic dish with a cover that is used to grow
mushroom mycelium which will be used to inoculate mother spawn.
Pin Head: A term used to describe a very young mushroom when the cap has
the size of a pin.
Preservation: Protection of food from deterioration by microorganisms, enzymes
and oxidation.
Spawn: The pure culture of mycelium on grain, Sawdust used to inoculate the
final substrate; it is also known as mushroom seeds.
Sterilization: Completely destroying all micro organisms present by heat using
autoclave or pressure cooker.
Substrate: Straw, sawdust or nay organic materials on which mushroom
mycelium will grow.
Temperature: The degree of hotness or coldness of a body or environment.

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INTRODUCTION

1.1 What are Mushrooms?

Mushrooms are macro fungi with characteristic fruiting bodies which are large
enough to be seen with naked eyes and picked by hands. During its growth, a
mushroom can decompose organic materials and absorb nutrients from it.
Mushrooms can be a good source of protein which contains all the essential amino
acids. Mushrooms are also high in fibre, rich in vitamins, and low in cholesterol.
Mushrooms are commonly used for various dishes in different shapes and forms.

You will find mushrooms in forests around the world. Given the proper environment,
mushrooms will grow and can offer a good source of natural vitamins and minerals.
Mushrooms can also cause illness and even death to people who are unaware of
certain types of wild mushrooms. Cultivated mushrooms are, therefore, to be
preferred and are the most reliable source of supply.

Activity 1 10 minutes

List a number of nutrients that we find in mushrooms?

Why are cultivated mushrooms more reliable than wild ones?

Namibia has a rich diversity of mushrooms, some of which are still unidentified.
Some known varieties include the Termitomyces(Fig.1.5 ), locally known as Omayova
(Herero), Mbowa (Silozi), Owowa (Oshindonga); Kalahari truffle (Fig. 1.3), locally
known as Mana (Damara/Nama) and Omatumbula in Oshiwambo which can only
be harvested during the rain season and soon after.

The most commonly and easily cultivated mushrooms in Namibia are Oyster
mushrooms (Fig.1.1). These include Pleurotus Ostreatus, Pleurotus Soja caju,
pleurotus HK35 and Button Mushrooms (Fig. 1.2). Other types of mushrooms such

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as Lentinula species (Shiitake) (Fig.1.6), Ganoderma species (Fig.1.4), and other
species can also be cultivated successfully but require more attention and technical
skills. It is, therefore, recommended that as a new comer to mushroom cultivation,
you start with easy to grow and commercially viable mushrooms.

In Namibia, we have grown oyster mushrooms successfully on different substrates

found locally, e.g. grass, maize and millet stalks as well as sawdust and maize cobs.

Fig 1.1 Oyster Mushrooms (Henties Bay)

Fig 1.2 Button mushrooms (Not cultivated in Namibia)

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 Fig 1.3 Kalahari truffle mushrooms (Terfezia pfeilli), harvested

Fig 1.4 Ganoderma mushroomIn wild from Oshamakaka and Omupupa villages
in Northern Namibia (Not yet farmed in Namibia)

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Fig 1.5 Termitomyces growing from the termite mound

Fig 1.6 Harvested Shiitake mushrooms ready for sale

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1.2 Why farm mushrooms?

Mushrooms are very delicious, nutritious and medicinal too. As mentioned earlier,
many mushrooms are rich in vitamins, low in cholesterol and rich in protein that
contains all essential amino acids required in human diet. Mushrooms have the
most delightful aroma among most vegetables.

You can farm mushrooms because of the above mentioned qualities for own/family
consumption or as a cash crop to generate income. Mushrooms are not difficult to
cultivate and the materials where you can plant them are readily available in most
places.

2. MAJOR PRACTICAL PHASES OF MUSHROOM CULTIVATION

Here are the major phases you go through when you are cultivating mushrooms:
 Selection of suitable mushroom/ culture;
 Development of spawn;
 Substrate preparation;
 Mushroom fruiting and
 Harvesting.
We will discuss each of the phases below.

2.1 Selection of suitable Mushroom for culture

This is the process whereby you obtain the tissue from the fresh mushroom in order
to obtain pure mycelium for spawn production.

You need a young fresh and very healthy mushroom for the preparation of tissue
culture. This procedure is very delicate and it must, for that reason, be done in an
extremely clean environment. It may not be suitable for beginners in mushroom
cultivation.

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 Fig2.1 Mushroom cultures

2.1.1. Materials for culture preparation

You need the following materials for the preparation of mushroom culture:
 Potato Dextrose Agar (Ready mixed powder or Home made);
 Malt Extract Agar;
 Distilled or tap water;
 Measuring cylinder;
 Petri dishes/ test tubes;
 Pressure cooker or Autoclave;
 Pure culture (from research laboratory or reliable source) and
 Fresh mushroom.

Activity 2 10 minutes
Which of the materials listed above do you have or can find easily in your area?

Discuss possible ways/ solutions for obtaining the materials you do not have in your
area.

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2.1.2 Procedures

After you have collected the materials for the preparation of the mushroom culture,
you need to follow the procedures described below.

a) Dissolve 39g of Potato Dextrose Agar or 50g of Malt Extract Agar in 1L distilled
or tap water.
b) Boil until completely dissolved and autoclave at 121ºC for 10 minutes;
alternatively cook in a pressure cooker or steam pot for 1 hour.
c) Pour the hot solution in Petri dishes or clear flat bottles to about 2.5cm from
the bottom. Cover the Petri dishes or plug the bottles with cotton wool, let
them cool and solidify.
d) Clean the area where you are going to work and the apparatus with 70%
alcohol, ethanol or methylated spirit.
e) Aseptically cut a piece from the pure culture and with the mycelia side down,
place it on the agar in the Petri dishes or bottles (fig.2). Alternatively, cut a
tissue from the fresh mushroom and place it on the agar in the Petri dish or
test tube.
f) Place back the Petri dish cover or cotton wool and seal with Para film.
g) Store at room temperature where there is no light and in 5 to 10 days the
mycelia will cover most of the surface of the agar. Keep the cultures which
are not used immediately in a fridge at 4ºC. It is recommended that cultures
should be used up within 30 days after inoculation.

Fig.2.2 Preparing tissue culture from a fresh mushroom

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2.2 DEVELOPMENT OF SPAWN

During this process you plant the tissue culture into bottles containing the grains for
making the seed. The mycelium multiplies surrounding the grains, enough to plant
into the substrates.

Fig.2.3 Pure Spawn in bottles at SANUMCRRC (Henties Bay)

2.2.1 Materials

You will need the following materials for the development of spawn:
 Grains, e.g. sorghum, wheat, millet, or maize;
 Cooking pot;
 Heating sources e.g. fire, electric plate;
 Chalk or dehydrated building lime;
 Wheat bran and
 Bottles, e.g. those used for mayonnaise or tomato sauce (cleaned).

2.2.2 Method

a) Soak the grains in water overnight or cook it slowly until it has absorbed
enough water. The optimal moisture content for spawn mycelia invasion is
40-60%.

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b) Remove the grains from water, drain excess water, mix with 1.5% chalk or lime
of the dry weight of the grains and put in clean bottles up to 2/3 full and then
close them slightly or partially.
c) Autoclave the bottles at 121ºC for 15 minutes or cook in a pressure cooker for
1 hour.
d) Cool the grains prior to inoculation.
e) To avoid contamination, inoculate in a sterile environment.
f) Cut 3 to 4 pieces of culture from the plate (depending on the size of the bottle)
and mix it with the grain and replace the cap.
g) Keep the bottles at room temperature of about 22ºC until the grains are
invaded by the pure white mycelium, which takes about 2 weeks. When the
grains are fully invaded by the mycelium, the spawn is ready to be used for
substrate inoculation. This is now your mushroom seed.
h) Keep all bottles which are not used immediately in the fridge and use within
two months.

2.3. Substrate preparation

This is the process whereby all the materials that are to be planted with the
spawn (mushroom seed) are soaked, drained of excess water, mixed well (Fig.2.4),
pasteurised and cooled prior to planting.

2.3.1 Materials

You will need the following materials to prepare the substrate:

 Straw (maize, millet, sorghum or grass);
 Corn cobs;
 Sawdust (broad leaved trees)
 Lime and
 Weighing Scale.

For all the raw materials, you have to cut the material first into small pieces of
1-5cm long.

Mushroom substrates can be simply defined as organic materials which support

the growth, development and fruiting of mushroom mycelia. These materials are a
mixture of all ingredients or food necessary for mushrooms to develop. Although
veld grass is the most common and easily available material for making mushroom
substrate, other alternative and sometimes lower cost materials can be used. In
Namibia where maize, millet and sorghum cultivation is common practice, their
straws are readily available in most rural areas and you can use these as substrates.

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Sawdust can also be used but care must be taken not to use the chemical treated
sawdust because the chemicals inhibit the growth of the mycelium.

Fig.2.4 The Community busy preparing substrate at SANUMCRRC (Henties Bay)

2.3.2 Method

a) Weigh the dry substrate to help determine the bio conversion/efficiency.

b) Soak the substrate in water overnight and squeeze it to optimal moisture
content which is 50-60%.
c) Mix the substrate with 1-1.5% lime (% of the dry weight of the substrate).
d) Pack the substrate into bags and sterilize or steam them (Fig.2.5)
e) Let the substrate cool down and inoculate with the pure spawn under sterile
conditions.

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 Fig.2.5 The Community pasteurizing substrates at Mahenene Research Station

After the bags have been inoculated, they must be placed in a place where there is
no light (because mycelium grow better and fast in the dark) until the bags are fully
invaded by the mycelia.

2.4. Vegetative phase

This is the phase during which the mycelium invades or colonises the substrate. The
substrate becomes white, showing that it is ready for fruiting when opened and
watered. (Fig.2.6a, 2.6b)

Fig.2.6a Inspecting the bag to see if it is fully invaded by mycelium

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 Fig.2.6b A bag almost fully invaded by mycelium

2.5. Fruiting phase

The fruiting phase is when the bags are fully invaded by the mycelium. At this
stage you must keep them in a room where the temperature and humidity can be
controlled, and, if it is possible, where some sprinkles or pipes with nozzles have
been installed.

Make open cuts on the bags where the mushroom will start sprouting. Use a
knife or scissor to make holes. By spraying the room, the humidity is raised and
the temperature controlled, especially during summer, to about 18-30˚c which is
optimal for most mushroom fruiting. You must create the means to keep the room
warm in winter. Some examples are shown below.

Fig.2.7a Fruiting mushroom bags at FANR

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 Fig.2.7b Fruiting bag at Tulongeni community mushroom house

The first fruits appear in 4 weeks from the day the bags were inoculated and
take about 5 days to become full grown mushrooms, ready for harvesting and
consumption.

2.6. Harvesting

Mushrooms are ready to harvest in 3 to 5 days after pinning. Harvesting should be

done when mushrooms are at an appropriate size at least two times a day. This is
done because outgrown mushrooms tend to loose flavour, and if harvested too
small they cannot fetch a good price on the market.
Mushrooms must be harvested by hand, by unplugging the clusters. But, you must
never use a knife to cut them off because this spoils the chance of the bag pinning
again.

Fig.2.8. Oyster mushrooms ready to be harvested.

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3. PACKAGING AND QUALITY CONTROL
Quality products sell; make sure that the mushrooms are of good quality.
 Harvest young mushrooms for longer shelf life and better taste;
 Trim the mushrooms and grade them accordingly;
 Weigh and pack in paper bags or Styrofoam plates;
 Store in the refrigerator if not for immediate use or sale and
 To avoid humidity accumulating in the bags, put mushrooms in and trap air
in them. Seal or tie with a rubber band.

4. PRESERVATION AND PROCESSING

Because mushrooms are highly perishable, strategies in conservation techniques
are necessary. Oyster mushrooms can be kept in the fridge for at least 7 days. Drying
is a good option since it allows mushrooms to be used in cooking different dishes
and even made into soup. Drying can be done naturally in the shade in baskets
or special mats. It can also be done with electrical and solar dryers. Nevertheless,
this cannot be done during the rainy season since dried mushrooms would take
in humidity immediately and therefore their quality cannot be guaranteed. Many
products can be made with mushrooms. Aside from being added to soups and
sauces, mushrooms can be converted into sweets, cookies, candies and various
snacks. In a nutshell, these are some ways of adding value to your mushrooms.

5. MARKETING
Mushrooms can be sold directly to consumers or given to wholesalers. The profit will
be reduced when dealing with an intermediary but if a good agreement can be made,
it also saves on expenses related to marketing. Prices of mushrooms will depend on the
season and the type. Different seasons will give better yields for certain mushrooms.

5.1 Sales outlets

Mushrooms like any other business products need to have a market where they can
be sold. Below are some markets where you can sell your mushrooms.
 Directly from the farm - make sure the customers knows that you
cultivate mushrooms; Brainstorming!!
 Local community;
 Local market; Think of possible places in
 Neighboring markets; your area where you can
 Restaurants; sell your mushrooms after
 Hotels and supermarkets.
harvesting.

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6. MUSHROOM HOUSES

A mushroom house is a place where we farm mushrooms. This is where bags which
are fully colonised by the mycelium are kept for production. This house should be
built in such a way that it can keep enough humidity and be able to keep warm in
winter and cool in summer. Ventilation plays an important role, so the house should
have windows. Mushroom houses vary from modern structures built with bricks to
those built traditionally using mud and grass. (Fig2.9a-2.9f).

Fig.2.9a Mushroom house at Neudamm

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Fig.2.9b Mushroom house at the University of Namibia

Fig.2.9c Mushroom house in Katima Mulilo

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Fig.2.9d Mushroom house in China

Fig.2.9e Mushroom house at Okaku

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 Fig.2.9f Mushroom house at Omahenene

6.1 Materials you can use

Below is a list of locally available material you can use to construct a mushroom
house.
 Straw;
 Grass;
 Leaves;
 Reeds;
 Tree branches;
 Shade nets;
 Clay;
 Cement bricks;
 Corrugated iron and
 Styrofoam blocks.
But we recommend the farmer uses local material for constructing mushroom
houses. Do not build an expensive house which might not produce as good a
product of mushrooms as that produced at a house built with local materials.

Look Around!!

Visit a place where you can see a mushroom house.

If there is no place where you can see a mushroom
house, arrange to speak to someone who made one.

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7. MAINTAINING AND MONITORING THE MUSHROOM
HOUSE

Mushrooms are a reflection of where they are grown. In order to succeed, the
mushroom grower should take very good care of the mushroom house. This
will depend on the grower’s environment. However, the following can serve as
guidelines:
 Spray water to control humidity in mushroom houses;
 Water often but not too much each time, (twice daily when the weather is
not too dry increasing it to four times daily when the weather is very dry);
 No water should enter the bags after pinning (when mushrooms start
germinating);
 Humidity should not be more than 90% and not less than 55%;
 Monitor the temperature to control the condition in mushroom houses;
 Open or close doors and windows of the mushroom house to control light
and ventilation;
 If the temperature is too high, leave windows open during the night;
 Check for mites and other pests every day and identify their type and how
to control them;
 Keep bags clean at all times;
 Identify contaminated bags and sterilize before disposing to avoid the
spreading of contamination; and
 Keep a clear and clean record of your mushroom production.

Activity:

Find out some ways to control temperature in a rural

area.

Design a record keeping card for your

mushroom production.

8. PRODUCTION CYCLE

Production is a continuous process; make sure you always produce continuously by

following the next steps.
Step 1: Produce the first mushroom bags;
Step 2: Keep the Mushroom bags in the colonization room;
Step 3: As soon as the bags are fully colonized move them to the fruiting room
and open the bags;

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Step 4: Start preparing new mushroom bags to fill the colonization room, again;
and
Step 5: As soon as you have harvested from the bags in the fruiting room and
they are old enough to be replaced, start the cycle over again.

The Rule
Always keep the production cycle closed at all times.
Each time you move bags to another phase fill the
space you created!!!

9. WASTE MANAGEMENT AND RECYCLING

All production produces waste. Mushrooms are not an exception, but there is such
an easy way of dealing with waste from mushroom production. The following must
be done:
 Waste must be handled properly in each step of the mushroom cultivation
process;
 Recycling and utilization of waste is not only a good way of preserving our
environment but also of saving money;
 Used substrates can be used as compost or feed for animals and
 After soaking, the water can be used in watering the garden because of its
rich nutrients from the soaked substrates.

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10. TROUBLE SHOOTING
This will help in solving some problems occurring in mushroom cultivation. As the
saying goes,“Preventing is better than solving problems”
PROBLEM CAUSE
Mycelium fails to Improper initiation strategy.
form.
Bad substrate.
Bad pasteurization.
Substrate in the bag was too
hot during inoculation.
Bad strain or spawn.
Spawn contaminated.
Forgot to inoculate the bag.
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SOLUTIONS
Consult parameter of growth. Alter moisture,
temperature, light, carbon dioxide, etc.
Note: If the substrate is too moist,
decrease moisture.
Check substrate. Spread the substrate and
remix it, pack again and make sure all raw
materials are good and fresh.
Note: It is necessary to pasteurize
immediately after bagging; otherwise
fermentation gas will slow down the
rate of growth of the mycelium or stop
mycelium growth.
Check method of pasteurization. Release all
air and make sure there is continuous steam
before starting pasteurization for a period of
3 hours.
Note: You should start counting hours
when the water starts to boil.
Make sure that the substrate bag is not too
hot before inoculation.
Obtain pure strain of known vitality & history.
Re-pasteurize the substrate and inoculate
again with good spawn.
Make sure all bags are inoculated.
Poor spread of Substrates have more water
mycelium, bad smell, than needed which causes
spots and mites. rotting of the substrate which,
in turn, causes the smell.
Inoculation process.
Too high density in the
incubation area, not enough
ventilation to decrease
accumulated temperature.
Too high carbon dioxide.
Hygiene of the incubation
house.
Mycelium develops in patches.
Substrate is not evenly
prepared and some parts have
more nutrients than others
Bacteria or other fungi
contamination.
Mite contamination.
Mycelium grows Substrate formula is not
but fails to produce suitable.
mushrooms. Presence of mites, mold,
viruses, bacteria and insects.
Degeneration
Mushrooms form, Primordial and growth condition Check temperature and humidity. Open
but abort or delay of fruiting body are not good
mushrooming. enough.
There is contamination such as Check hygiene; adjust light, temperature,
mold, bacteria, insects, worms humidity and ventilation. In more severe
and mites.
Bad strain.
27
Make sure excess water is squeezed out well.
Throw the bag away.
Inoculate under hygiene conditions; clean
room and with doors closed.
Spread the substrate bag and make more
air ventilation in the incubation area. Check
temperature and control surroundings to
maintain 25-30 degrees Celsius.
Maintain not more than 5% carbon dioxide.
Check ventilation.
Improve hygiene in the incubation house by
cleaning often.
Mix the substrate well.
Check the cause of contamination. Separate
contaminated bags from the rest as soon as
possible. Remix substrate separately. Pack
into bags and pasteurize for a longer time.
Follow the process of inoculating in a sterile
place.
Immediately separate contaminated bags
and pasteurize again. Continue the normal
process of inoculating.
Note: *Keep hygiene management; make
sure to clean everything (person, area,
tools, equipment, and surroundings)
during every step.
*Stop using the area to cut the life cycle of
all contaminants for a period of at least 1-2
weeks. For serious contamination cases,
disinfect the whole area.
Adjust the formula; check pH; sawdust;
additives; etc.
Check pasteurization process, inoculation,
other processes and mushroom house
management for hygiene.
Acquire new strain or find a new supplier.
or close doors and windows to adjust
accordingly.
cases, use half a teaspoon of sulfur in 3.5
liters of water. Mist the bags and the surface
of mushrooms. Remove contaminated bags
from mushroom house and recycle.
Acquire a new strain or find a new supplier.
Mushrooms form, but Inadequate light.
stems are long; caps Excessive carbon dioxide.
underdeveloped.
Massive numbers of Too long time incubation.
mushrooms form; few
develop. Lack of oxygen, inadequate
light.
Inadequate substrate nutrition
or low quality.
Low rate mycelium growth.
Mushrooms are Disturbed by germs or
deformed, decay and competing microorganisms.
die. Dirty surface of substrate bags. Clean the surface of substrate bags.
Not enough air ventilation, too
high humidity.
Use of chemicals during the
fruiting period.
Mushrooms produced Inadequate substrate nutrition.
only in the first Competitors.
flush, fail to produce
subsequent flushes.
Poor growing house
management.
Bad strain.
Mushrooms small Too many mushrooms coming
sized. out at the same time.
Lack of nutrients in substrate.
Change of weather.
Spawn unhealthy.
Pests and insects. Natural occurrence, humid
climate.
Mushroom waste lying around
mushroom house.
Ants.
Mushrooms are light Shortage of water.
in weight.
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Increase or adjust light to correct wavelength.
Increase air exchange, open doors or
windows and close at correct time. (mornings
and evenings).
Shorten the period for the formation of
primordial.
Increase air ventilation and open more
windows or doors to receive more light.
Reformulate or check raw materials.
Use high quality spawn or adjust to
good conditions for rate of growth, add
supplements.
Adjust mushroom house to favor mushrooms
and not germs and competitors.
Increase air circulation. Reduce humidity to
the prescribed levels. Surface water must
evaporate from mushrooms several times per
day. Check watering; if there is water in bags,
pierce bags and drain water.
Never use chemicals during this period.
Reformulate.
Check hygiene; adjust light, temperature,
humidity, and ventilation.
Improve management.
Acquire new strain.
Reduce the size of opening to control pinning.
Review quality of substrate.
Beware of wide range changes in
temperature and adjust the perimeters in the
mushroom house.
Check origin of spawn.
Place lemongrass plants around mushroom
house. Spread lime on shelves, on poles and
ground in the mushroom house. Clean (and
maintain cleanliness of) the mushroom house
properly.
Try to use the waste as fertilizer or recycle.
Mix detergent with water and place on their
paths. Do not put on mushroom.
Check the water content of the mushrooms.
Mushrooms quickly Mushrooms too mature when
spoil. harvested.
Mushrooms too warm before
packaging.
Mushrooms too wet when
harvested.
Mushrooms stored beyond
shelf life.
Rotting spot on the Bacteria (Pseudomonas
mushroom fruiting tolaasii, Pseudomonas
body because of fluorescens) on Oyster
bacteria during flush. mushroom.
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Harvest when younger. Do not water directly
on the fruits.
Chill mushrooms before placing in marketing
containers.
Reduce humidity several hours before
harvesting. Do not harvest at least before 3
hours after watering.
Sell mushrooms faster, or dry them.
Control humidity in the mushroom house and
maintain it at 80-85 %. Give enough time for
water to evaporate from mushroom surfaces
before further watering.
For severe cases, use 113 grams chlorine
mixed in 45 liters of water.
11. MUSHROOM RECIPES

11.1. Mushroom soup

Ingredients
 Mushroom;
 Garlic;
 Butter/Cooking oil;
 Salt (garlic salt or normal table salt) and
 Onions

Procedures
 Slice or tear the mushroom in the shapes you like;
 Cut the onions;
 Melt the butter together with the onions until the onions become tender;
 Add the mushrooms;
 Cook at low heat, preferably at 3, if using an electric stove;
 Keep stirring until the mushrooms create own juice;
 Do not add water;
 Add milk or cream, if necessary, or add mushroom or vegetable soup;
 Add salt to taste and
 Serve with macaroni, rice or porridge.

11.2. Chicken Mushroom

Ingredients
 Mushrooms;
 Garlic butter/normal Rama butter;
 Salt;
 Black pepper;
 Onions and
 Chicken breast (chicken fillet).

Procedures
 Chop the chicken fillet in small pieces;
 Slice the mushroom or tear them;
 Fry the chicken in garlic butter together with the mushroom;

 Add mushroom soup or vegetable soup. Do not add water, mushroom

contains a lot of water.

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  Add pepper, but not too much and
 Serve with rice or any other preferred food.

11.3. Mushroom Curry

Ingredients
 Mushrooms;
 Curry powder;
 Garlic butte;
 Salt and
 Onions.

Procedures
 Slice the mushrooms;
 Melt butter and onions until onions are tender;
 Add curry and mushrooms;
 Keep stirring till it is juicy;
 Add mushroom soup or vegetable soup (Do not add water);
 Add salt to taste and
 Best with rice.

Enjoy the mushrooms with the complements of Mrs. Pauline Kadhila-Muandingi.

12. SUMMARY

The guide was designed to guide in the basics of mushroom cultivation and farming.
This is something new in our country, but we hope you are now familiar with this
very important aspect of farming. The information in this document is worth
sharing with other people in your area. You can start farming on your own or do it
as a group.

Finally, we would like to reiterate that mushrooms are a vital source of nutrients
for you and your family as well as a potential source of income. We have the right
conditions and suitable local materials for mushroom farming. Therefore, let us
embrace this promising farming practice. If you need more information or encounter
any problem, you can contact:

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University of Namibia
ZERI Project Management Unit
Private bag 13301
Windhoek
Namibia
Tel: +264-61- 206 3458/3340/3560/4519
Fax: +264-61-206 3505
E-mail: amosimane@unam.na
nmuandingi@unam.na
omwandemele@unam.na

13. REFERENCES

Mshingeni K and Shu-Ting Chang (2000). “A Guide to Successful Mushroom

Farming: An agenda for developing Africa differently”. ZERI project management
Unit. University of Namibia. Windhoek. Namibia.

Stamets. P. (2000). Growing Gourmet and Medicinal Mushrooms. Third Edition. 10

Speed Press. Berkeley. Toronto.

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