Soursop (Matomoko) Farming in Kenya: How to Take Advantage of the Increasing Demand

Soursop farming in Kenya is emerging as one of the unique and most profitable agribusiness sectors, thanks to the rising demand occasioned by increasing awareness of the health benefits of the fruit with very high antioxidants levels, locally known as Mstafeli. Soursop, scientifically known as Annona Muricata is a tropical evergreen tree that produces fruit with a prickly yellow-green skin. 

Soursop Farming in Kenya: More farmers coming on board as awareness increases

Interestingly, all the parts of the Tomoko tree, from the roots to the leaves are edible or have medicinal value. It is a fast-growing tree that starts producing fruit in the second year. The soursop fruit is sold in some of the major markets in Kenyan towns and cities including; Ngara Market, City Market, and Wakulima Market.

Soursop pulp, leaves, peels, and seeds are rich in phenolic compounds that give the fruit numerous health benefits which makes them potential sources for the extraction of bioactive compounds that can be used in the pharmaceutical, cosmetic, and food industrial sectors. These compounds attribute functionality and value to products developed with soursop by-products.

Soursop farming in Kenya is currently done by small pockets of farmers in central and western Kenya but more and more farmers are starting to venture into its production at the Coast, Nyanza and Eastern regions. By the way, soursop (Annona Muricata) is often mistaken for custard apple (Annona Reticulata). Both types are actually indistinguishably called matomoko in most parts of Kenya. They belong to the same family- Annona, but they are two different fruits. 

Please also read: Soursop Farming in Kenya

Ideal Climatic Conditions for Soursop Farming in Kenya

The ideal regions for soursop farming include areas such as the coastal region, parts of Eastern and Nyanza, and the Lake Victoria basin. These are areas that experience the required temperatures, which range between 21 and 30 degrees Celsius, with minimal temperature fluctuations.

Soils

Soursop grows in a wide array of soils as long as the soil is well drained. A soil PH of between 5 and 6.5 is ideal. The soursop tree is small in size and may serve as an intercrop between large fruit trees.

Soursop trees prefer warm and humid conditions to thrive, they are very susceptible to low temperatures. The tree will require adequate fertilizing of which we recommend organic compost and mulching using organic material. Young trees can be supported using bamboo sticks.

Soursop Propagation

Soursop can be propagated through seeds or a vegetative method such as grafting.

When propagating from seed, select seeds from healthy, disease-free fruits and plant them. Plant well developed seedlings and ensure they are mulched to suppress weeds and to improve moisture retention in the soil.

You can sow the seeds in nursery beds or directly into polybags that are filled with rich soil. The seeds take 20-30 days to germinate. The seedlings can then be transplanted after 6-months, once they are about 30-40cm tall.

When propagating from grafting, a soursop scion from a healthy, mature plant is grafted on to a compatible rootstock.

Soursop Tree Seedlings for sale at Richfarm Kenya



Soursop Tree Establishment

It is advisable to transplant your soursop seedlings at the beginning of the rainy season. Soursop trees require adequate spacing to ensure proper air circulation and sunlight penetration and we therefore recommend a spacing of 5metres between trees and 5metres between rows. This results in a planting density of around 160 trees in an acre. The planting holes should be 60cm deep and 60cm wide to ensure the roots of your plants have enough space for establishment.

6 Steps to Overcoming Stunted Growth in Your Plants

Water Requirements

Young soursop trees should be watered regularly, especially during dry periods. Established trees can tolerate drought but benefit from supplemental irrigation during flowering and fruit development. Drip irrigation systems are ideal, as they conserve water while ensuring adequate moisture levels in the soil.

Fertilizer

Regular fertilizer application is key to a productive soursop orchard. Organic compost, well-rotted manure, or commercially available fertilizers rich in Nitrogen, Phosphorus, and Potassium should be applied.

Yield

The tree starts to flower and eventually fruit in the third year, fruits are harvested when they are fully developed but still green. On maturity fruit may emerge anywhere on the tree or trunk, branches or twigs. Thereafter it takes 2-4 days to ripen. A single tree can produce 60-70 fruits in a year. 

Pests and Diseases

There are various pest and diseases that attack the soursop tree. Locally it is more vulnerable to the fruit flies, mealy bugs, scale insects and aphids.

Management

Plant disease free seedlings and monitor your plants for any pests and diseases. Neem oil or organic pesticides can be used to control pests.

Diseases

Soursop fruit tree diseases such as anthracnose and root rot may also occur, especially in poorly drained soils.

Management

You should ensure proper sanitation, regular pruning, and use of fungicides where necessary. In case of any attacks consult your extension officer; we do also assist farmers by offering them professional advice concerning the same.

Thorn Melon Farming

Harvesting

Harvesting is usually done manually by cutting the fruit from the stem using something sharp to avoid bruising. The fruit should be handled with care when harvesting to avoid bruising it. After harvest prune slightly as you eliminate dead wood. 

Soursop may be directly consumed when ripe or processed into ice cream, syrup, smoothies, juice, pulp etc. The fruit has a white fleshy and fibrous pulp with a sweet sour flavor and is rich in vitamin B and C. The fruits are highly perishable and should be consumed, sold or processed within 3-5 days after harvesting. For extended shelf life, soursop can be processed into juices, purees, or frozen for export.

Market

Soursop is a highly nutritious fruit, rich in vitamins, antioxidants, and dietary fiber. It has a unique sweet-sour flavor and is used in making fresh juices, smoothies, ice cream, and desserts. Soursop has also gained popularity for its medicinal properties, particularly in alternative medicine where it is believed to have anti-cancer, anti-inflammatory, and anti-parasitic properties.

Seven Most Profitable Crops to Plant in 2024

In Kenya, there is growing demand for soursop in local markets, especially in health-conscious urban centers such as Nairobi and Mombasa.

Soursop is considered a super food due to its high Vitamin C content and it’s rich antioxidant properties. Kenya has the potential to tap into the growing international market particularly in Europe, Middle East and North America, where demand for exotic fruit is high. Exporting processed soursop products, such as juice and pulp, offers additional revenue streams for Kenyan farmers.

  • Cost per seedling - ksh.350
  • Seedlings per acre - 160 trees
  • Spacing - 5m by 5m
  • Fruit price - 200 per kg locally
  • Yield - 60-70 fruits per tree annually
  • Common pests - mealy bugs, aphids, fruit flies, scale insects
  • Common diseases - Root rot, Anthracnose
  • Lifespan - Perennial

Frequently Asked Questions

  • What are economic uses of soursop
  • Which are the ideal places to plant soursop trees?
  • How long does a soursop tree take to grow?
  • Is soursop fruit farming very profitable?
  • How is the market for the soursop fruit locally?
  • What are the nutritional benefits of soursop fruit?
  • What are the ideal climatic conditions for soursop fruit farming in Kenya?

 


A Detailed Guide on Tomato Farming in Kenya

Tomato is a member of the Solanaceae family which includes crops such as Irish Potato, Sweet Pepper, Chili and Egg Plant. Tomato is one of the most produced and consumed vegetables in Kenya and an important cash crop for large scale and smallholder farmers which is highly profitable if planted, cared for and managed well. It is mainly grown in open fields, however green house tomato production is growing in popularity. It is a nutritious crop that is rich in Vitamin A, C and Lycopene. It is eaten fresh, added to salads, cooked as a vegetable or processed into tomato paste, jam, sauce, puree, and juice.

Tomato Farming in Kenya: How To Do It Without Burning Your Fingers

Varieties

There are determinate and indeterminate tomato which refers to the growth habit

Determinate

Determinate tomatoes are small, compact plants. They grow to a certain height, stop then flower and set all their fruit within a short period of time. The harvest period for determinate tomatoes is generally short, making them good choices for canning.

Indeterminate

Indeterminate tomato varieties continue to grow and set fruit until frost, while determinate (or bush) tomatoes reach their mature height, set all their fruit at once, and stop growing at a predetermined size. All tomato plants are vines, but indeterminate tomatoes grow much longer than determinate varieties.

well-staked tomato crop at Naivasha Farm

Determinate Varieties.

a. Rio Grande

It is a fresh market and processing variety. The plant is slightly bushy and can be staked or left unstaked. It is quite tolerant to verticillium and fusarium wilt and a maturity period of 75 – 85 days after transplanting. It gives a yield of 18,000kg per acre.

b. Assila F1

It is a determinate variety and early maturing in a period of 75 days. It is tolerant to Tomato Yellow Leaf Curl Virus and nematodes. It produces fruits with an attractive red color with oval shape and heavy sweet fruits. It gives a yield of 23,000kg per acre. It is a good storage quality and easy to transport.

c. Kilele F1

This is a medium to early maturing determinate type. It is suitable for drier or humid areas and disease tolerant to Tomato Yellow Leaf Curl Virus, Tomato Mosaic Virus, Verticillium, Fusarium Wilt and Nematodes. It has firm and elongated and has a shelf life of 21 days. It has a maturity period of 75 days after transplanting.

It has a yield of 30,000 – 35,000kg per acre. It is an open pollinated determinate variety that is tolerant to Verticilium and  Fusarium Wilt. The plant produces red blocky shaped fruits and are easy store and transport well. The maturity period is 75 - 85 days after transplanting and has a yield of 11,000 – 13,000kg per acre.

d. Eden F1

It is a determinate and vigorous growing variety has a good tolerance to Alternaria Canker, Verticillium Wilt, Fusarium Wilt, Nematodes and Bacterial Speck. It produces deep red blocky fruits and have a long shelf life. The maturity period is 75 days after transplanting and a yield of 40,000-50,000kg per acre:  9 – 10 kg per plant.

 Rambo F1

 A determinate variety that’s vigorous with uniformly set and firm fruits. It has tolerance for Bacterial wilt, Bacterial spot, Fusarium wilt, Verticilium wilt and Nematodes. It has a maturity period of 75 days after transplanting and a yield of 30,000kg per acre with  good shelf life and transport quality

Anna F1

It is a hybrid and indeterminate fresh market variety that produces blocky oval red fruits that have a long shelf life, tolerance to Fusarium, Verticillium Wilt, Alternaria Stem Canker and Nematodes. It is an ideal greenhouse Tomato with a maturity period of 75 days after transplanting and a yield of 64,000kg.

Other Determinate varieties grown in Kenya include Fortune Maker F1, Novel, Nuru, Valoria F1 and Zawadi F1.

Other Indeterminate varieties grown in Kenya include Nemoneta, Tylka F1 and Prostar F1

Cherry Tomato Farming Venture in Kenya

How to Pick Varieties.

The selection of a variety needs to be based on the growth habit, disease resistance or tolerance: indicated by initials after variety name, for example “F” for fusarium wilt, “N” for nematodes. You need to look at the fruit type, that is, shape, size and color. The market requirement will determine fruit type, that is for processing it needs an intense red color and more solids and for fresh market, the shape, color and size vary.

Hybrid or open pollinated varieties give higher yields but are more expensive

Tomato crop seedlings

Optimal Ecological Requirements

Tomato can be cultivated up to 2,000 m above sea level.Tomato performs well in areas that receive over 600 mm of rainfall annually and it should be well distributed throughout the growing season. Tomato performs well in warm climatic conditions with temperatures of 20 – 25 degrees Celsius and 15 – 17 degrees Celsius respectively. They require well drained sandy loam, or clay loam soils. The optimal soil pH range is 6.0 – 7.5.

Raising Seedlings

Tomato can be established through the nursery or directly seeded. Normally, it is raised in nursery before transplanting. The seed rate is about 40 – 75 grams per acre. The seed trays can also be used to raise seedlings.

Nursery Site Selection

The nursery should be sited in a plot that has not been planted with a member of Solanaceae family for the last 3 years. Choose a site with good drainage.

Nursery Establishment

Prepare a seedbed of 1 meter width and of a convenient length. Make drills on the seedbed at a spacing of 10 – 20 cm apart. Thinly sow the seeds in the drills and cover lightly with soil.

Management of Nursery

Water the nursery regularly. Harden the seedlings 1 – 2 weeks before transplanting by reducing the frequency of watering and gradually exposing the seedlings to direct sunlight. Insects such as whiteflies can transmit viruses to young tomato plants hence should be controlled using recommended. These insects can be blocked from reaching the seedlings by use of an insect proof net.

Transplanting

The seedlings are transplanted 30 – 45 days after seed sowing.  It is recommended that transplanting should be done either early in the morning or late in the evening .

Spacing

Spacing range from 75 – 100 cm between rows by 40 – 60 cm between seedlings depending on the variety. The plant population per acre range from 6,600 to 13,000. Appropriate spacing produces short, stocky plants with good root system

Fertilizer

Apply 2 – 3 handfuls of manure per planting hole, 10 g of Triple Super Phosphate (TSP) per planting hole, approximately 80 kg per acre. Apply Muriate of Potash (MOP) to enhance availability of potassium

Water Requirement

Tomato is sensitive to water deficit immediately after transplanting, during flowering and fruit development. Plants should be provided with adequate water. Tomato plants are sensitive to water logging and flooded fields should be drained within 1 – 3 days

Irrigation

Furrow and drip irrigation are the most effective methods. Furrow irrigation minimizes spread of fungal diseases such as Early Blight. Drip irrigation on the other hand is efficient on water utilization. Overhead irrigation encourages spread of diseases such as Early Blight.

Weeding

Avoid bruising the roots during weeding and this can be done through use of appropriate weeding tools. Generally, keep the field weed free as much as possible to avoid competition for nutrients, sunlight and moisture. Weeding Tomato field when the soil is wet can increase the spread of some bacterial and fungal diseases.

Top-dressing

Tomato crop should be fertilized with organic and inorganic chemical fertilizers to produce high yields. Top-dressing fertilizer such as CAN should be applied in 2 splits at 40 kg and 80 kg per acre at 4 and 8 weeks after transplanting. Use the circular band around the stem application method. Inadequate top-dressing can result into physiological disorders such as hollow cavities and poor taste in fruits due to potassium deficiency, blossom-end rot due to an imbalance between Nitrogen, Calcium and soil moisture.

Also see Lettuce Farming in Kenya: Step-by-Step Process for Farming Lettuces

Crop Management

Training and Staking

Indeterminate varieties need staking/training to facilitate pruning, harvesting and other cultural practices. Determinate varieties may be staked in wet season or mulched to prevent fruit contact with the soil. Staking materials can be wooden stakes, bamboo or any sturdy material. Strings, plastic strips or other material can be used to train the plant to the stake.

Pruning

This practice is necessary for the indeterminate varieties. It involves removal of side shoots, extra flowers, fruits and diseased leaves. It leads to early maturity of fruits and encourages fruits to increase in size and uniformity. Sterilize pruning blades by use of chlorine bleach and water at a ratio of 1:1. Use of unsterilized blades, and smoking can lead to spread of diseases like Bacterial Wilt.

Pests and Diseases

Pest damage causes a reduction in quality and quantity of produce. The following are the major pests of Tomato in Kenya, African Bollworm, Red Spider Mites, Tobacco Whitefly, Root-knot Nematode, Thrips and Tuta absoluta.

Management

Tilling and ploughing of old tomato field exposes pupa to desiccation and natural enemies. Planting of trap crops like cucumber, maize and African marigold which attract the pest before it attacks tomatoes: there is need to synchronize planting of both maize and tomatoes so that they flower at same time. Also use of recommended selective pesticides in managing the pests.

Diseases

Disease infection leads to reduction in quality and quantity of produce • The following are the major diseases and physiological disorders of Tomato in Kenya: a. Damping-off b. Late Blight c. Early Blight d. Bacterial Wilt e. Tomato Mosaic f. Blossom-end Rot and Fusarium Wilt.

Management

Use certified seed and avoid locating the seedbed on infested field. Avoid excessive fertilizer application and watering to young seedlings while still at nursery bed. Practice crop rotation. Remove all volunteer crops that are more susceptible to this disease and prune and stake in order to improve air circulation and reduce humidity. Don’t forget to sterilize your pruning tools.

Harvesting

Maturity period of the tomato crop range between 3 – 4 months after transplanting depending on the variety and environmental conditions. Tomato crop can be harvested at different stages depending on the market requirement and distance to the market. 

There are four main harvesting stages, mature-green Stage where the fruit is green but internal gel is well developed, breaker or turning stage: up to 30 % of fruit surface has definite color break from green to yellow, Pink or Light Red Stage: 30 – 90 % fruit surface has pink or red color and Red or Ripe Stage: over 90 % fruit surface has changed to red color. Fruits should be harvested early in the morning when it is cool since the fruit temperature is low. Harvested fruits should be kept in a cool, shaded and ventilated area in order to minimize heat gain. Where necessary, wipe fruits to remove dirt. The yields vary from 12,000 – 40,000kg per acre depending on the variety and crop husbandry.

Tomato Crop Harvest

5. Post-Harvest Handling

Tomatoes are normally packed in wooden & plastic crates. Sorting is done to remove damaged or diseased fruits. Grading is done depending on the uniformity of ripening and fruit size. There are three main tomato grades, Grade 1: big size fruits of uniform color and shape, Grade 2: medium size fruits of uniform color and shape and Grade 3: small size fruits with slight variation in color and shape.

Pruning: The Importance of Pruning in Fruit Trees Management

We are always happy to hear from and help you. If you would like help in tomato farming, like getting high quality seedlings, advice on the best pest control methods and more, do not hesitate to call us on 0724698357/0723213602

  • Cost per seedling- Ksh. 5
  • Seedlings per acre- dependent on variety
  • Spacing- 45cm by 60 cm
  • Fruit price- determined by market supply and demand
  • Yield-  12,000-40,000kg per acre dependent on tomato variety
  • Common pests- African Bollworm, Red Spider Mites, Tobacco Whitefly, Root-knot Nematode, Thrips and Tuta absoluta
  • Common diseases- Damping-off, Late Blight, Early Blight, Bacterial Wilt, Tomato Mosaic, Blossom-end Rot and Fusarium Wilt.
  • Lifespan- determinate: 6-8 months, Indeterminate: 2 or more years.

Frequently Asked Questions

  • How much can an acre of tomatoes produce in Kenya?
  • How long do tomatoes take to mature?
  • What are the steps of producing tomatoes?
  • How profitable are tomatoes?
  • How much is the cost of producing tomatoes in Kenya? 


A Guide on Mushroom Farming in Kenya

Kenya’s agricultural sector provides numerous opportunities for agribusiness entrepreneurs. One of the most promising and sustainable ventures is mushroom farming. Some of just a few reasons to farm mushrooms include:

  • They are a good source of income with the growing market demand locally and for export and thus a very profitable agribusiness.
  • They do not need land tracts of land to farm: just a small space.
  • They are a good source of vitamin B-Complex and vitamin C.
  • Mushrooms are a powerful source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage.
  • They stimulate a healthier gut.
Mushroom Farming

Not only is it a high-value crop, but it is also relatively easy to cultivate with minimal resources. In this farming guide, we will explore the potential of provide techniques and strategies for successful mushroom farming, and equip you with the knowledge needed to establish a very profitable and sustainable agriculture business venture.

Also see Complete Guide for Mushroom Farming in Kenya For the Year 2023

Many people have lately realized what a potential we have in agribusiness in Kenya and have gone into some of the lucrative ventures in the country such as Kienyeji chicken farmingfruit farming and mushroom farming, whereby mushroom farming has really pulled many youth especially those in urban settings and rural settings too. 

Best Climatic Conditions for Oyster Mushrooms

The most important factor for mushroom growing is providing an appropriate environment both for vegetative and reproductive growth. Success or failure of mushroom cultivation depends on the control of growing conditions. Mushroom mycelia grow well with the temperature range between 20 and 30℃. Pins form at 10-20℃ and over 80% of the fruit body is water. The substrate moisture content should be 60-75%. During fruiting, different relative humidity levels, ranging from 80-95%, are needed at the early, mid and latter stage. Although the mycelia can grow without light, some species require light for fruit body formation. Also being that they are aerobic fungi, mushrooms need fresh air during growing but

Before you start to grow mushrooms, you should consider the following:

1.      Potential markets and supply chains

2.      Source of quality spawn that is mushroom seeds.

3.      Availability of substrate this is the material on which mushrooms grow.

4.      Availability of supplements which are the additional nutrients to the substrate.

5.      Production plan to ensure continuous production.

Mushroom Farming in Kenya 

Climatic and Soil Requirements for Mushroom Farming in Kenya

Mushroom farming in Kenya requires the right climatic and soil conditions to be successful.

The ideal temperature for growing mushrooms is between 16 and 22 degrees Celsius, so you will need to ensure your farm has the optimal environment for optimal growth.

The soil should also be well drained, with a pH level between 6 -7. This is important because the mushroom mycelium needs plenty of oxygen in order to survive, which it can’t get if the soil is too dense or acidic.

Good soil drainage will also prevent water logging which can inhibit growth. You’ll also want to make sure that there’s plenty of organic matter in your soil, as mushrooms are fungi and need a steady supply of nutrition in order to thrive. Just remember, even if you have these ideal conditions, it’s essential that you monitor your farm daily to ensure everything is going smoothly.

Different Varieties of Mushrooms in Kenya

Mushroom production in Kenya spans a variety of species, each offering different flavors, textures, and production levels.

1. Button Mushrooms

Button mushrooms are known for their relatively high yield. Under controlled conditions, a single square meter of growing area can yield around 10-15 kilograms of mushrooms over several flushes.

2. Oyster Mushrooms

Oyster mushrooms are prized for their quick growth and high yields. Depending on the species and cultivation method, a square meter of growing space can yield anywhere from 15-25 kilograms or more per flush.

Steps in Mushroom Farming in Kenya

Mushrooms can grow in almost every part of our country provided there is shelter, reliable water supply and stable temperature in the range of 15 to 30 degrees.

Step 1: Getting Started

Of course, you need some land to plant your mushroom crop. An eight acre piece of land would be adequate to set up a large farm that can produce as much as 2 tons of mushrooms after every 2 months using the shelf-frame method.

Step 2: Build a Simple House

Once you have secured a good piece of land, you will need to build a simple mud-house and a few wooden shelves to utilize the vertical space available. Your local carpenter can help you with this and you can improvise on locally available materials to save on construction cost. (Note: Make sure the house is well aerated to allow proper circulation of air).

Step 3: Look for the substrate

The first and most important supply you will need is the substrate. Substrate is basically the substance on which mushrooms grow. This can be forest soil, wheat straw, bean straw, millet straw or even rice straw. Make sure this is sterilized as the slightest bacterial infection can ruin your entire farm. A bale of wheat straw costs Ksh200 and you will need about 20 bales.

Step 4: Invest In Nylon Bags

You will need small bags to prepare the seedlings and also big bags for the final planting. Small bags like the ones shopkeepers use to package 2KG sugar normally cost about Ksh100 for 200 pieces. Bigger bags can cost as much as Ksh15 per piece and you will require about 1000 of them in an eight acre farm.

Step 5: Invest In Good Hygiene

As you will discover through farm training courses, good hygiene is important in a mushroom farm. You will therefore need to buy things like hand gloves, methylated spirit and cotton wool. Other additional supplies that may be needed include drinking straws and a knapsack sprayer.

Growing Button Mushrooms

For button mushrooms, this is the composting or substrate production phase. It is usually the most time-consuming and also most important stage as it determines the rest of the growing cycle. The ingredients, such as straw, maize (corn) cobs and chicken manure, are composted. This can be done either mechanically or manually depending on the available resources on the farm.

This step involves spawning, a process where the spawn (seed) is mixed with the substrate (compost/manure). The combination is then put into the climate-controlled growing houses (mushroom houses) where the substrate is cased with casing material and closely monitored for humidity and temperature.

Then small mushrooms start pinning and then grow into caps. The whole farming process takes about 12 weeks from composting to full maturity. After which the mushrooms are then hand harvested in about 3-4 flushes or breaks.

Growing Oyster Mushrooms

Oyster mushroom cultivation has a short cycle of 3 weeks to the first harvest. The commonly used substrate is cotton waste which is socked overnight then pasteurized for 4-5 hours. After cooling, spawning of the bags is done in a hygienic environment .The bags are tightened properly and taken in the cropping room for incubation. After 2 weeks of complete colonization, the bags are cut vertically and hanged in the growing room. After 3-4 days of watering, pins are seen which mature to fruit bodies after 2 days if well watered. Mushrooms are harvested and stored in cold rooms or a fridge if not sold shortly after harvest.

Also see Mushroom Farming in Kenya: Oyster Mushrooms Vs. Button Mushrooms.

Challenges in Mushroom Farming

There are many challenges in mushroom farming. Understanding these problems can help you succeed in your agribusiness. With a lot of science involved in cultivating vegetables, many tend to shy off from the venture. Well, it’s true if one is not well-informed on how to go about it, the results can be frustrating. One of the major challenges is pests and diseases that affect mushroom production.

Mushrooms are attacked by a range of pests and diseases during their growth. A cultivator who was doing so well can end up losing the whole crop if care and attention are not given. Also, it should be noted that despite care and attention diseases and pest may find their way into the mushrooms.

For example, cultivating mushrooms on the same spot for longer periods will greatly influence the level of attack the cultivator will face.

Pests

Mushroom Mites

Although other mites can be encountered by the cultivator, two main mites’ members are considered mushroom pests. These are:

Tarsonemusmyceliophagus  species: They are microscopic hence cannot be seen with naked eyes. They multiply fast enough to cause significant losses if not controlled. These mites feed on the hype of the mushroom and any other competing fungi. They can be detected by examining the mushroom stipes, which turn reddish-brown due to the biting effects of the mites.

Red Pepper Mites

They are mostly seen on mushroom caps or the casing materials as sprinkled pepper. Their appearance is due to their high rate of reproduction and ability to colonize a surface within days, hence their name. Though not considered mushroom pests, they facilitate the spread of grey mold and negatively affect the marketability of the mushrooms.

Though considered not to be mushroom pests, nonetheless, they are more of predatory mites, feeding on competing fungi. This should give the cultivator a heads up that his/her substrate was not well pasteurized or sterilized.

Management

Farm hygiene is the key to successfully eradicate the mites’ threat. Ensure foot bath and clean clothes are situated at every house, as mite can be moved by the cultivar.

Substrate should be pasteurized or sterilized to the required standards, to kill off mites, bacteria, fungi, or any other micro-organism.

Mushroom flies.

They are the major challenge that a cultivator faces when infested by them. Flies contribute to a higher percentage of contamination of the mushrooms. From transmitting mites, spreading of competing fungi, egg-laying inside the substrate, to becoming a nuisance to works, they can significantly reduce production rates if not controlled.

Flies are attracted to the mushroom house by the decomposing substrates, which offer a suitable environment for eggs laying.

Different species may be encountered during the production process. It’s of great importance for a cultivator to note the type of fly troubling the production, which helps in effective control of the fly.

Sciarid and phorid flies are the common flies infesting the mushroom house causing drastic losses. Their maggots tunnel through the mushroom stipe resulting in hollow low-quality mushrooms.

Management

Use of nets to keep away flies has succeeded. Nets used should target even the smallest of the flies for effective control.

Proper ventilation should be always considered to prevent the accumulation of odor produced by the decomposing substrate which attracts flies.

It is also crucial to note that hygiene is the most important aspect for controlling flies. Thus, from substrate preparation to spawning, high standards or levels of hygiene should be observed.

Diseases

1. Dactylium Disease 

Symptoms: Webbed, cottony mycelial growth on surface of casing and mushrooms; mycelium is usually white but may be gray or pink in color; infected mushrooms will develop a soft, watery rot

Management

Control of the disease is achieved through good sanitation practices and cultural control methods; casing should be kept clean and sanitized; all tools and equipment should be cleaned and sanitized between use; keep beds free of any mushroom debris; pathogen in susceptible to low humidity and can be inhibited by lowering the humidity in the growing room

2. Green Mold 

Symptoms: A dense layer of mycelium is present on casing surface which is initially white in color but changes to green; developing mushrooms in or near the mycelium are brown and may be cracked or distorted

Management

Prevention of disease is best achieved by following good sanitation practices; ensure compost is properly pasteurized prior to use and sterilize any supplements

3. Verticillium Spot 

Symptoms: Small spotting on mushrooms; mushrooms deformed; surface of mushroom gray and fuzzy; localized dead areas on cap; pinched areas on cap; fruiting body may no longer be recognizable as a mushroom; severe infection can cause a deformation known as "dry bubble" which causes the sporocarp to appear as large puffball like masses; bubbles will become covered with a gray, fuzzy growth

Management

Bubbles should not be disturbed by touching and can be destroyed using salt; salt should be placed in a plastic cup and then placed over the bubbles to dry them out and provide a barrier to prevent spores spreading; fungicides are available for the treatment of Verticullium diseases of mushrooms but many have toxic effects on the mushrooms as they are themselves a fungus.

Mushroom Farming in Kenya: How Profitable is it? Cost and Market Analysis

Market

According to the National Farmers Information Service (NAFIS), Kenya produces 500 tons of mushrooms per year, of which 476 tons are button mushrooms, against an annual demand of 1200 tons. This means there is a high demand for the crop.  A kilogram of mushroom is priced at between Sh400 and Sh800 at the current wholesale 2024 market price.

A lot has been done in the medical section form mushrooms, for example in supplements for patients, capsule tablets, and tea bags for cancer patients, in the cosmetic industry, in domestic consumption as soups and much more.

Ready for Harvest Mushrooms


Frequently Asked Questions

  • Is mushroom farming very profitable in Kenya?
  • What are the best climatic conditions for growing mushrooms in Kenya?
  • What are the best varieties to grow in Kenya?
  • How do I start mushroom farming in Kenya?
  • What are the market prices for mushrooms?
  • How much space do I need for mushroom farming?

If you would like to venture into mushroom farming you can get in touch via 0724698357 for guidance and face to face training sessions at our training center Banana, Kiambu County.

 


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