Olabode O. O. Ph.D ¹

¹Adeyemi Federal University of Education, Ondo.

Abstract

Protein-energy malnutrition is a significant public health issue in Southwest Nigeria, driven by poverty, rising prices of protein-rich foods, limited dietary diversity, and environmental challenges to traditional livestock systems. Edible mushroom farming offers a sustainable, high-quality protein source with superior nutritional value, including essential amino acids, vitamins, minerals, and antioxidants, and a small environmental footprint. This paper explains the capability for economic farming of edible mushrooms to serve as alternative sources of protein for small farmers with possible food security needs in rural areas. It also points out the importance of public education in breaking cultural myths and technological barriers that prevent edible mushroom farming from becoming widely practised. Drawing on global patterns as it is done in India through the National Food and Nutrition Campaign, such as integrating mushrooms into food security programmes offering subsidies for spawn production and creating physical incentives to support small holder farmers. The study recommends integrating edible mushroom farming into local agricultural policies as a core strategy for enhancing dietary nutrition. The results recommend a stakeholder action counterculture and improved education on separate functional categories of edible mushrooms with these knowledge voids.

Keywords: Edible mushrooms, protein alternative, mushroom farming, public education, sustainable agriculture.

1. Introduction

1.1 Global Protein Demand and Challenges

By 2050, the global population is projected to reach 9 billion, intensifying the demand for protein to meet nutritional needs. Protein sources such as dairy and meat are resource-intensive, contributing significantly to greenhouse gas emissions and requiring substantial land and water use (Amara & El-Baky, 2023). Socio-economic disparities exacerbate protein malnutrition, particularly in Southwest Nigeria, where livestock farming is often unsustainable and unaffordable for the average household. Sustainable protein alternatives are required to solve malnutrition while mitigating environmental impact. Socio-economic disparities exacerbate protein malnutrition, particularly in Southwest Nigeria, where livestock farming is often unsustainable and unaffordable for the average household. Mushrooms remain the world’s enormous reserve of nutritious food.

Edible mushrooms are highly valued in many nations (Thatoi & Singdevsachan, 2014) and represent a viable substitute for traditional protein sources due to their high dietary value, rapid growth, and ability to thrive on agricultural waste. These edible mushrooms possess important amino acids, vitamins, and antioxidants, which provide significant health benefits while being low in fat and cholesterol (El-Ramady et al., 2022). Furthermore, for mushrooms to grow to maturity, they require minimal water, land, and energy compared to livestock; this makes them an environmentally sustainable option (Scholtmeijer et al., 2023). Despite these advantages, cultural perceptions and limited public awareness have hindered edible mushroom farming in Southwest Nigeria. The Southwest region of Nigeria constitutes six states: Lagos, Oyo, Ogun, Osun, Ondo and Ekiti (known as the homeland of the Yoruba people). The region spans approximately 191,843 square kilometres, between longitudes 30°and W-N 7oE and latitudes 4°and 9°N (Oni & Odekunle, 2016).

This study explores the potential of edible mushroom farming as a sustainable protein source to address malnutrition in Southwest Nigeria. It aims to:

Highlight the economic, nutritional, and environmental benefits of edible mushrooms.

Appraise the opportunities and challenges connected with edible mushroom farming in the region.

Underscore the need and the critical role of public education in encouraging edible mushroom cultivation and consumption.

Offer executable recommendations for integrating edible mushroom farming into Southwest regional agricultural policies and public health strategies.

2. The Benefits of Edible Mushrooms

2.1 Nutritional Composition of Edible Mushrooms

Research has proven that edible mushrooms are highly regarded for their remarkable nutritional value (Valverde et al., 2015; Ahlawat et al., 2016). Among the nutrients found in edible mushrooms are amino acids (aspartic, glutamic, methionine, glutamate and cysteine), sugars (rhamnose, sucrose, fructose, mannose and xylose), fatty acids nine linoleic,  proteins, stearic, nervonic acid, adrenic, and palmitic), vitamins (folate, riboflavin, ascorbic acid niacin, thiamine, ergocalciferol, and cyanocobalamin), mineral contents(Ca, Mg, K, P, Na, Fe, Cu, Zn, Cd, and Mo) and phenolic compounds (gallic acid, caffeic acid, protocatechuic acid, P-coumaric acid and pyrogallol) (Das and Prakash,2022). Edible mushrooms are a rich source of protein, containing all nine essential amino acids, comparable to high-quality animal protein (Amara & El-Baky, 2023). Edible mushrooms are considered healthy foods because they are low in calories and fat and high in dietary fibre (Das & Prakash, 2022).

Also, they contain significant amounts of vitamins (B1, B2, B12, C, D, and E) and trace minerals like zinc and selenium, essential for good nutrition. Their high protein content (20–30% dry matter) includes the most important amino acids. Furthermore, mushrooms are a good source of biologically active substances like beta-glucans, which may have medicinal value. Edible mushrooms are becoming increasingly popular worldwide and are consumed by people of all ages. Because of their high nutritional value, particularly in terms of protein, vitamins, dietary fibre, and minerals, edible mushrooms are considered a superfood, i.e., a nutrient-rich food considered especially beneficial for health and well-being. In addition, bioactive ingredients like ergosterol, -glucans, lentinan, and peroxidase are known to be present in edible mushrooms and have nutraceutical advantages (Ebha et al., 2022).

According to Passari and Sánchez (2020), edible mushrooms possess antiviral, antihypertensive, and anti-cancer properties. Also, they possess abundant dietary fibre, vitamins (B-complex, D, and C), and minerals such as phosphorus, selenium, and potassium (El-Ramady et al., 2022). Edible mushrooms have low fat content and are predominantly composed of advantageous unsaturated fatty acids, which make them ideal for heart-healthy diets (Sande et al., 2019). Furthermore, edible mushrooms efficiently convert agricultural waste into nutrient-rich biomass, which enhances their sustainability and economic appeal (Scholtmeijer et al., 2023).

2.2 Other Health Benefits

In addition to their high nutritional value, edible mushrooms offer a range of health benefits. This is because they contain bioactive compounds with antioxidant and b vitamins which support anti-inflammatory, neurotransmitter function, and immune-modulating properties. This may help prevent and manage chronic diseases, such as cancer, diabetes, and cardiovascular disorders (El-Ramady et al., 2022). A type of polysaccharide found in mushrooms, beta-glucans have been shown to improve immune responses and regulate blood sugar levels (González et al., 2020). These functional properties make edible mushrooms an important addition to functional foods and nutraceuticals, e.g. Induced formation of trans-2-decenedioic acid (Bringye et al., 2021).

2.3 Trends in Mushroom Farming across the World               

Edible mushroom farming is experiencing rapid global growth due to increasing demand for sustainable protein sources. Globally, the mushroom cultivation market is growing with increased demand for mushrooms. The surge in awareness about health issues and organic products accounts for the drive in the growth of the global edible mushroom cultivation market. The edible mushroom cultivation market was USD 18.64 billion in 2022 and is expected to reach USD 29.26 billion, increasing at a compound annual growth rate (CAGR) of 5.0% by 2030 (Data Bridge, 2023). Countries such as China, the United States of America, and India lead in the cultivation of species such as Agaricus bisporus and Pleurotus ostreatus (El-Ramady et al., 2021). Technological advancements in cultivation, such as automation, preservation techniques, processing methods, agricultural waste substrates use and controlled environment farming, have significantly enhanced productivity and reduced costs (Muhammad & Suleiman, 2015). Remarkably, edible mushrooms are increasingly incorporated into meat substitutes and functional food products to cater for health-conscious consumers (Sangeeta et al., 2024).

2.4 Mushroom Farming in Sub-Saharan Africa

Edible mushroom farming remains underdeveloped in Sub-Saharan Africa despite its potential to solve food insecurity and provide economic opportunities (Charman, 2006). Inadequate awareness, absence of technical expertise, and cultural fallacies about mushrooms inhibit widespread adoption (Acharya & Dhungel, 2021). Nevertheless, the successful pilot projects in countries like Uganda and Kenya revealed that subsistence farmers can benefit economically from edible mushroom cultivation by utilising locally available agricultural residues (Kaliyaperumal et al., 2018). Scaling up these initiatives through automation, preservation techniques, and processing methods could improve food security and create income while mitigating environmental impacts (Ayimbila & Keawsompong, 2023).

Edible mushrooms are known for high nutrients, making available essential vitamins, minerals, a complete amino acid profile, and dietary fibre while being low in fat and cholesterol (Yumei Wang, Zengwei Yuan, Ya Tang. 2021). They also have functional health benefits, including antioxidant, anti-inflammatory, and immune-modulating properties, which contribute to the prevention and management of chronic diseases. Globally, mushroom farming is growing rapidly, driven by technological advancements and increasing demand for sustainable protein sources. Countries like China, India, and the United States are leaders in this sector, leveraging innovative cultivation techniques and integrating mushrooms into functional foods and meat alternatives.

3. Edible Mushroom Farming in Southwest Nigeria

3.1. Current Practices

Edible mushroom farming in Southwest Nigeria is becoming a prominent, sustainable and profitable agricultural activity; this may be due to the unique climatic conditions of tropical rain forests in Sub-Sahara Africa, a hotspot for diverse species of mushrooms. However, with increased urbanisation, which results in forest loss and forest degradation, domestication of mushrooms for commercial and subsistence uses in rural and urban areas has become paramount (Odediran et al., 2020). Traditionally, edible mushrooms were harvested from the wild, but cultivation practices have increasingly been adopted, particularly for species like Pleurotus ostreatus and Pleurotus tuber-regium (Ilori et al., 1997). These practices depend on agro-industrial residues, such as sawdust, rice bran, and palm bunches, as substrates, which are both economically and environmentally friendly (Ekun et al., 2021). Cultivation efforts are often small-scale, involving women and youth in rural communities to generate income (Adedokun & Ndubueze-Ogaraku, 2020). Women and youth play a central role in small-scale mushroom cultivation efforts, particularly in rural communities, due to the accessibility, low cost, and minimal land requirements of this agricultural activity. Women often lead these initiatives, leveraging locally available resources like agricultural residues and contributing to household incomes while managing family responsibilities, as demonstrated in Rumuekini, Nigeria (Adedokun & Ndubueze-Ogaraku, 2020). Similarly, youth involvement in mushroom farming provides an avenue for addressing unemployment, as initiatives like the Mushroom Club in Pune, India, have shown that training and access to ready-to-grow kits can empower young farmers to create sustainable income streams (Cholke & Rabba, 2018). These roles enhance individual livelihoods and promote food security and economic resilience in underserved communities. Despite these advances, the production scale remains limited, with much of the supply coming from wild harvesting. Indigenous knowledge plays a crucial role, with techniques passed down through generations, although formalised training programs and institutional support are becoming visible in some areas (Adinya et al., 2013).

3.2. Challenges Specific to the Region

Several challenges hamper the growth of edible mushroom farming in Southwest Nigeria. A critical barrier is the lack of quality spawn, which affects the consistency and yield of edible mushroom production (Ndem & Martha, 2016). Many farmers rely on imported spawn, which increases costs and delays production. Additionally, limited access to modern cultivation technology and inadequate knowledge about optimal growing conditions are also challenges that hinder productivity (Adebayo et al., 2021).

Furthermore, cultural barriers such as beliefs and taboos prohibiting mushroom cultivation activities and educational barriers also play a role as mushroom production is considered an elite venture (Alfred & Arifalo, 2012). While edible mushrooms are widely recognised for their nutritional value, some communities’ misconceptions and myths about their safety and edibility persist (Ogbo et al., 2022). Additionally, inadequate marketing infrastructure and poor access to markets limit the economic viability of edible mushroom farming, with farmers struggling to reach consumers effectively (Adedokun & Ndubueze-Ogaraku, 2020). Support from government and financial institutions remains insufficient. Limited credit facilities and a lack of policy support for edible mushroom farming have prevented it from scaling commercially (Osemwegie & Dania, 2016). Addressing these challenges is pivotal for maximising the potential of mushroom farming in the region.

4. Nutritional and Economic Benefits

4.1. Addressing Protein Deficiency

Edible mushrooms are a high-quality source of protein that addresses the prevalent issue of protein-energy malnutrition in Southwest Nigeria. The prevalence of protein-energy malnutrition (PEM) in Southwest Nigeria underscores the critical need for nutrient-rich foods like edible mushrooms. Studies have shown that PEM is highly prevalent, with reports indicating rates of stunting and wasting in children of 23% and 22.6%, respectively, in semi-rural communities like Ile-Ife, Osun State (Ojofeitimi et al., 2003). Additionally, research highlights that 20.5% of rural Nigerian children experience PEM, with underweight, wasting, and stunting prevalent at 23.1%, 9%, and 26.7%, respectively, indicating significant nutritional deficits (Senbanjo et al., 2007). Furthermore, PEM remains a significant public health issue, particularly affecting children during the weaning period, with up to 40.1% mortality rates in severe cases (Ubesie et al., 2012). Edible mushrooms contain all the nine essential amino acids, comparable to animal proteins, making them an excellent alternative for populations with limited access to meat and dairy products (Amara & El-Baky, 2023). The amino acid profile of edible mushrooms approximates that of animal proteins but does not entirely match it. Research shows that mushrooms contain all essential amino acids, with high levels of glutamic acid, alanine, and lysine; however, certain essential amino acids, like sulfur-containing ones, may be present in lower quantities, making them limiting factors in the protein quality of some species (Bach et al., 2017). Studies also indicate that while mushrooms are rich in essential amino acids, their protein digestibility and quality, measured against animal sources, vary, with leucine and lysine often being limiting (Díez & Álvarez, 2001). This makes mushrooms a valuable supplemental protein source, particularly when combined with other protein-rich foods to balance amino acid profiles. In addition to protein, mushrooms provide essential nutrients such as vitamins (e.g., B-complex, D), minerals (e.g., potassium, selenium, and phosphorus), and dietary fibre. These essential nutrients collectively enhance nutritional health and reduce the risk of deficiencies (El-Ramady et al., 2022).

Edible mushrooms also boost a low-fat profile, predominantly composed of unsaturated fatty acids, making them suitable for heart-healthy diets. Edible mushrooms are characterised by a low-fat profile, predominantly composed of unsaturated fatty acids, which supports their suitability for heart-healthy diets. Research shows that mushrooms typically contain less than 2% fat, with unsaturated fatty acids like linoleic acid and oleic acid forming the majority of their lipid content. For instance, a study on wild mushrooms from Northeast Portugal found that oleic and linoleic acids accounted for over 75% of the total fatty acids., while the overall fat content was less than 6.6% on a dry weight basis (Barros et al., 2007). This nutritional composition aligns well with the principles of heart-healthy diets, which emphasise low saturated fat and higher polyunsaturated and monounsaturated fat intake. Their high antioxidant content protects against oxidative stress and inflammation, further contributing to their nutritional value (Sande et al., 2019). Incorporating edible mushrooms into the diet can provide an affordable, sustainable solution to the protein gap in economically disadvantaged communities, particularly as mushrooms can be cultivated using locally available resources (Ekun et al., 2021). Incorporating edible mushrooms into the diet is accessible and cost-effective due to their ability to be cultivated using locally available agricultural by-products and waste materials. Substrates such as rice straw, wheat straw, corn cobs, sawdust, and even banana leaves serve as ideal growth mediums, reducing production costs and promoting waste recycling (Akinyele & Akinyosoye, 2005). Additionally, mushroom cultivation requires minimal land space and infrastructure, making it feasible for smallholder farmers in resource-limited settings. This approach addresses the protein gap and provides a sustainable avenue for utilising agricultural residues that would otherwise go to waste.

Table 1. Nutritional value of some commercial edible mushrooms (on dry wt. basis). Ahlawat et al., 2016

Nutritional parameters	Mushrooms
	Agaricus bisporus	Pleurotus spp.	Volvariella volvacea	Lentinula edodes
Proteins %	29.14	19.59	38.10	18.85
Carbohydrates %	51.05	64.34	42.30	63.60
Fat %	1.56	1.05	0.97	1.22
Vitamins D (IU/g)	984	487	462.04	205
Sodium (mg/kg)	500.8	208.87	345.34	82.49
Iron (mg/kg)	85.86	183.07	72.51	37.55
K : Na	84 : 1	129 : 1	120 : 1	255 : 1

Table 1 reveals that edible mushrooms, such as Agaricus bisporus, Pleurotus spp., Volvariella volvacea, and Lentinula edodes, exhibit impressive nutritional profiles that position them as viable alternatives to conventional protein sources like meat and legumes. Volvariella volvacea has a protein content of 38.10%, exceeding typical legumes like lentils (approximately 25% protein on a dry weight basis) and rivalling lean meats (generally 20-30%). All mushroom varieties demonstrate a low-fat profile (<2%), significantly lower than meat (e.g., chicken contains approximately 7-10% fat), making them ideal for heart-healthy diets. Additionally, their carbohydrate content is noteworthy, particularly in Pleurotus spp. (64.34%), which supports energy requirements and complements the high potassium-to-sodium ratios (e.g., 255:1 in Lentinula edodes) for cardiovascular benefits. Unique features like vitamin D content (up to 984 IU/g in Agaricus bisporus) add to their nutritional advantage, highlighting their potential as sustainable and nutrient-dense food sources for diverse dietary needs

4.2. Economic Empowerment

Edible mushroom farming has significant potential to empower economically marginalised populations, particularly women and youths in Southwest Nigeria. Mushroom farming provides substantial benefits to economically marginalised populations, particularly women and youth, by offering an accessible source of income and empowering them through skill development. For instance, women in Rumuekini, Nigeria, have leveraged mushroom farming using local agricultural waste, earning significant income with gross margins of approximately ₦17,550 per 100 substrate bags, showcasing its profitability and low-cost entry (Adedokun & Ndubueze-Ogaraku, 2020). Youth participation is also growing, as mushroom cultivation requires minimal land and resources, making it attractive for small-scale farming in resource-limited areas (Alfred & Arifalo, 2012). Furthermore, studies show that mushroom production improves financial independence and contributes to food security by utilising renewable local materials, enhancing its appeal for sustainable economic development.

The cultivation process is cost-effective, utilising agricultural residues such as sawdust, rice husks, and palm kernel shells as substrates. Mushroom cultivation is significantly more cost-effective than many other agricultural ventures, as it utilises inexpensive, locally available agricultural residues such as sawdust, rice husks, and palm kernel shells, which serve as substrates. For instance, the production cost for 100 bags of mushroom substrates can range from ₦4,950 ($12.4), yielding a gross margin of ₦17,550 ($43.9), making it substantially more affordable and profitable compared to traditional cash crops like maise or cassava requiring higher initial inputs (Adedokun & Ndubueze-Ogaraku, 2020). These resources are abundant and affordable, reducing the entry barrier for smallholder farmers (Adedokun & Ndubueze-Ogaraku, 2020).

Moreover, edible mushroom farming offers high returns on investment. For instance, in community-driven projects, farmers have reported profit margins of over 300% due to low production costs and high market demand (Ndem & Martha, 2016). Edible mushrooms are versatile and can be sold fresh, dried, or processed into value-added products such as mushroom powders or seasonings, which fetch higher prices in urban markets (Osemwegie & Dania, 2016). Examples of successful market initiatives highlight the versatility of mushroom farming and its potential for value addition. In Central Cross River State, Nigeria, mushroom marketing offers a profitable opportunity for women and children, with sellers earning up to ₦60,000 annually through fresh and processed mushrooms (Adinya et al., 2013). Additionally, urban initiatives such as the Mushroom Club in Pune, India, promote “urban mushroom farming,” providing training and compost bags for home cultivation, generating a return of ₹260 from a single 10 kg compost bag, making mushrooms accessible for urban markets (Cholke & Rabba, 2018).

The labour-intensive nature of edible mushroom farming creates job opportunities across the value chain, from cultivation to marketing. This is particularly beneficial in rural areas where unemployment rates are very high. By organising cooperatives and farmer groups, communities can access better training, resources, and markets, further enhancing economic benefits (Adinya et al., 2013). Edible mushrooms are not only a solution to protein malnutrition but also a means to improve livelihoods through sustainable agricultural practices and economic empowerment.

5. Public Education: Key to Adoption and Success

5.1. Knowledge Gaps and Misconceptions

Widespread knowledge gaps and cultural misconceptions hinder the adoption of edible mushroom farming in Southwest Nigeria. Adopting edible mushroom farming in Southwest Nigeria faces significant challenges due to cultural misconceptions, such as the belief that all mushrooms are poisonous or associated with witchcraft, leading to hesitation in cultivation and consumption. Additionally, many communities view mushroom farming as labour-intensive or unprofitable, further deterring its acceptance (Ayanwuyi et al., 2017). Many individuals are unaware of edible mushrooms’ nutritional and economic benefits, often associating them with toxic or inedible varieties. These misconceptions are further exacerbated by limited formal education about mushrooms in agricultural training programs (Ogbo et al., 2022). For instance, a significant portion of the population relies on seasonal wild harvesting, unaware of modern cultivation methods that can ensure year-round supply (Ndem & Martha, 2016). There is also limited awareness about the economic opportunities in mushroom farming, particularly among women and youth, who could significantly benefit from its low entry barriers and high profitability (Ekun et al., 2021). Addressing these knowledge gaps is crucial for fostering widespread acceptance and scaling up production.

5.2. Strategies for Public Education

To address these barriers, a multi-faceted approach to public education is necessary:
Community-Based Training Programs: Workshops and seminars tailored to local farmers can demonstrate the simplicity and profitability of edible mushroom farming using affordable, locally available materials (Osemwegie & Dania, 2016). Integration into Agricultural Extension Services: Agricultural extension agents can include edible mushroom cultivation in their programs, equipping farmers with knowledge about spawn production, substrate preparation, and market opportunities (Adedokun & Ndubueze-Ogaraku, 2020). Collaboration with Educational Institutions: Schools and universities can incorporate mushroom farming into their curricula, encouraging the next generation of agricultural entrepreneurs (Adinya et al., 2013). Incorporating mushroom farming into academic curricula has been successfully demonstrated through collaborations such as the industry-academia partnership in Tottori Prefecture, Japan, where universities worked with local communities to develop mushroom cultivation techniques, boosting regional production and student entrepreneurship (Okuda, 2023). Similarly, in Nigeria, the Federal University of Agriculture, Abeokuta, integrates practical mushroom farming into its agricultural programs, equipping students with hands-on skills to pursue agribusiness ventures (Alfred & Arifalo, 2012). Leveraging Media and Technology: Social media platforms and radio programs can be utilised to disseminate information about mushroom benefits and cultivation techniques to a broader audience (Ogbo et al., 2022). Social media platforms like Facebook and WhatsApp have proven effective in agricultural education by creating groups where farmers share knowledge and receive updates on best practices. For instance, WhatsApp groups facilitated by agricultural extension agents in Uganda successfully enhanced information dissemination and adoption of mushroom cultivation techniques. At the same time, radio programs in Ghana, such as the “Farmers’ Forum,” reached rural populations with practical advice on mushroom farming, significantly increasing awareness (Mtega & Msungu, 2013) and (Adesina & Baidu-Forson, 1995).

5.3. Impact of Education on Adoption Rates

Educational initiatives have a profound impact on mushroom farming’s adoption. Studies in regions where educational programs have been implemented show a significant increase in the number of farmers adopting mushroom cultivation as a primary or supplementary income source (Ndem & Martha, 2016). For example, women-led cooperatives trained in mushroom farming have reported improved household incomes and dietary diversity (Adedokun & Ndubueze-Ogaraku, 2020).

Public education fosters a cultural shift by addressing myths and misconceptions, leading to greater acceptance of mushrooms as food and a viable income-generating venture. Increased awareness also enhances market demand, creating a positive feedback loop that benefits farmers economically while improving community nutrition (Ekun et al., 2021). Public education is crucial to unlocking the full potential of mushroom farming in Southwest Nigeria. Education can catalyse widespread adoption and ensure sustainable benefits for farmers and consumers by bridging knowledge gaps, correcting misconceptions, and providing hands-on training.

6. Policy and Institutional Support

6.1. Government and Stakeholder Roles

Government and stakeholders have a pivotal role in fostering the development of edible mushroom farming in Southwest Nigeria. Policies that recognise mushroom farming as a vital component of agricultural strategy are essential, including integrating mushrooms into food security programs, offering subsidies for spawn production, and creating fiscal incentives to support smallholder farmers (Ndem & Martha, 2016). Stakeholders such as NGOs, agricultural cooperatives, and international organisations can contribute by funding training programs and distributing starter kits to rural communities. For example, the establishment of cooperatives to streamline access to loans and markets has proven successful in enhancing farmer incomes in similar agricultural sectors (Adinya et al., 2013). A collaborative approach involving public-private partnerships can significantly foster the growth of mushroom farming.

6.2. Institutional Support for Farmers

Institutions such as agricultural extension services and universities play a critical role in providing technical and managerial support to farmers. Agricultural extension officers can offer hands-on training in substrate preparation, pest management, and post-harvest handling. Additionally, they can bridge knowledge gaps by disseminating research findings on best practices for edible mushroom cultivation (Osemwegie & Dania, 2016). Universities and research institutes can establish edible mushroom farming hubs to train local farmers while providing access to low-cost, high-quality spawns. Partnerships with financial institutions to offer microloans at reduced interest rates can also empower farmers to scale up production (Adedokun & Ndubueze-Ogaraku, 2020). These efforts ensure farmers have the resources and knowledge to maintain sustainable and profitable edible mushroom farming operations.

6.3. Research and Innovation

Investments in research and innovation are vital to addressing technical challenges in edible mushroom farming. For instance, developing cost-effective methods for local spawn production can reduce reliance on expensive imports and enhance accessibility for small-scale farmers (Adebayo et al., 2021). Research into optimising substrate use, such as leveraging agro-waste like rice husks and sawdust, can increase yields and reduce environmental waste (Ekun et al., 2021).

Post-harvest processing and storage innovation can also extend edible mushroom shelf life, facilitating better market access and reducing spoilage losses. Collaborations between academic institutions and industry can lead to the development of value-added edible mushroom products, such as powders, soups, or nutraceuticals, which have significant market potential (Ogbo et al., 2022). By prioritising policy frameworks, institutional support, and targeted research, edible mushroom farming can be positioned as a transformative solution to protein deficiency and rural economic development in Southwest Nigeria.

7. Environmental Sustainability

7.1. Ecological Benefits

Edible mushroom farming contributes significantly to environmental sustainability through its efficient use of resources and its role in waste recycling. Edible mushroom farming significantly contributes to environmental sustainability by recycling agricultural residues, with studies showing that 1 ton of wheat straw can produce 200–250 kg of fresh mushrooms and generate spent mushroom substrate that can be repurposed as a soil conditioner (Royse et al., 2017). Furthermore, this practice reduces agricultural waste by up to 70%, as demonstrated in regions where rice husks, sawdust, and corn cobs are used as substrates, thereby promoting circular resource utilisation (Pathmashini et al., 2008). Open residue burning is the most common residue management process in most countries, especially Nigeria. Mushrooms grow on agricultural and industrial residues, such as sawdust, rice bran, and palm kernel shells, converting these by-products into nutrient-rich biomass (Ekun et al., 2021). This process, in addition to reducing the volume of waste destined for landfills, also assuages the release of methane and other greenhouse gases that result from the decomposition of organic matter in the open environment (Siddiqua et al., 2022). Mushroom cultivation also improves soil health. After harvesting mushrooms, the leftover substrate or spent mushroom compost (SMC) is rich in organic matter and nutrients, making it an excellent soil conditioner for agricultural use (Adebayo et al., 2021). Research has shown that SMC significantly improves soil structure, organic carbon, and nitrogen content, as demonstrated in studies addressing degraded soils (Gümüş & Şeker, 2017). Another investigation revealed that SMC application enhances crop productivity by improving plant growth metrics such as yield and nutrient uptake in cucumbers and other crops (Gonani et al., 2011). Furthermore, its role in augmenting microbial diversity underscores its effectiveness in sustaining soil health and fertility (Ntougias et al., 2004). Additionally, mushrooms require less land and water resources than conventional protein sources such as livestock, making them an environmentally friendly protein alternative (Amara & El-Baky, 2023).

7.2. Sustainable Practices

Adopting sustainable practices in edible mushroom farming ensures the long-term ecological benefits of this industry. Farmers can implement a circular economy approach by reusing spent mushroom substrate (SMS) as a soil conditioner or biofertiliser, reducing waste while enriching agricultural soils. Additionally, integrating energy-efficient systems, such as renewable energy sources and optimised climate control in mushroom houses, minimises carbon footprints. Lastly, sourcing locally available, renewable raw materials for substrate preparation, such as agricultural residues, reduces environmental degradation and promotes resource conservation. One key practice is using locally sourced agricultural residues as substrates, which reduces dependence on synthetic fertilisers and minimises transportation-related carbon emissions (Ndem & Martha, 2016). Farmers are also encouraged to recycle spent mushroom compost into their farming systems as a natural fertiliser and a natural way to control plant diseases (Mwangi et al., 2024). Another critical aspect is optimising energy efficiency during cultivation. Small-scale farmers can use natural ventilation systems and sunlight for drying mushrooms, reducing reliance on energy-intensive technologies (Adedokun & Ndubueze-Ogaraku, 2020). Research into developing solar-powered incubation systems could further enhance energy sustainability in regions like Southwest Nigeria. Developing solar-powered incubation systems for mushroom farms presents a sustainable solution, particularly for sun-rich regions like Southwest Nigeria. The area’s high solar insolation makes solar energy a reliable source for maintaining the temperature and humidity essential for mushroom farming operations. Advances in photovoltaic technology have decreased costs and increased energy efficiency, further supporting the feasibility of such systems (International Renewable Energy Agency [IRENA], 2021). Moreover, integrating battery storage ensures energy availability during periods of low sunlight, providing operational consistency (Foster et al., 2010). Although the initial investment in solar infrastructure can be significant, the long-term cost-effectiveness is evident through reduced reliance on fossil fuels and grid electricity, along with low maintenance expenses (Bhattacharyya, 2013).

Furthermore, integrating mushroom farming into agroforestry systems can provide dual benefits: improving biodiversity and enhancing farmers’ livelihoods. Certain mushroom species thrive in symbiosis with tree roots, contributing to soil stabilisation and the sequestration of carbon, which helps mitigate climate change (Savoie & Largeteau, 2011). Mushroom farming aligns with environmental sustainability goals by reducing waste, conserving resources, and promoting eco-friendly agricultural practices. These benefits highlight its potential to contribute to a more sustainable protein production system in Southwest Nigeria.

8. Recommendations and Future Directions

8.1. Scaling Mushroom Farming

Scaling mushroom farming from subsistence to large-scale farming in Southwest Nigeria requires strategic interventions to transition from small-scale to commercial production. One critical approach is to improve access to high-quality spawn from a reliable grower that is free from contamination and fast colonising with the expectation of good yield, which is essential for consistent and high-yield cultivation. Establishing regional spawn production centres, supported by government and private-sector funding, would reduce reliance on costly imports (Adebayo et al., 2021). An example of such centre is the Mushroom Development Centre, Nagaland

Farmers should also be trained in advanced cultivation techniques, such as the use of enriched substrates and efficient water management, to enhance productivity. Community-based cooperatives can play a pivotal role by pooling resources, sharing knowledge, and improving market access (Adinya et al., 2013). Community-based cooperatives can be organised by establishing clear governance structures, such as elected committees and leveraging local leadership to coordinate the pooling of financial and material resources. Funding can be secured through microfinance institutions, government agricultural grants, or international development programs, while digital platforms, like mobile apps or WhatsApp groups, facilitate real-time communication, resource tracking, and knowledge sharing among members, as evidenced by cooperatives in India and Nigeria that improved efficiency and transparency through mobile technology (Bharti et al., 2014) and (Mtega & Msungu, 2013). Additionally, government policies should incentivise large-scale production through subsidies, tax relief, and credit facilities tailored to mushroom farmers (Ndem & Martha, 2016). Another pathway for scaling is the integration of mushroom farming into urban agriculture systems. Urban edible mushroom farms can utilise spaces like rooftops and abandoned buildings to provide a local and sustainable food source for urban populations while reducing transportation-related carbon footprints (Ekun et al., 2021). This as been achieved by mushroom farms such as Mycopolitan, a secret underground mushroom farm in the basement of a warehouse in Philadelphia and Urbinat, a modular system that grows edible mushrooms in urban environments.

8.2. Developing a Holistic Support System

A holistic support system is essential for ensuring the sustainable growth of mushroom farming. First, collaborative efforts among government bodies, NGOs, academic institutions, and the private sector can streamline resources and expertise. Establishing public-private partnerships to provide technical assistance, funding, and market development will be crucial (Osemwegie & Dania, 2016). An example of such a partnership is the activities of Olam Nigeria Ltd with rice and cocoa farmers in Nigeria. Educational institutions should develop specialised programs in mycology and agribusiness, preparing a new generation of farmers and researchers to innovate in edible mushroom farming (Adedokun & Ndubueze-Ogaraku, 2020). Moreover, including mushroom farming in national agricultural extension services can bridge the knowledge gap and offer on-the-ground support to rural farmers.

To build resilient value chains, policymakers should focus on developing robust infrastructure for storage, processing, and transportation. Robust infrastructure for mushroom farming entails establishing cold storage facilities to preserve the freshness of harvested mushrooms, as they are highly perishable, with a shelf life of 1–3 days without refrigeration. Additionally, processing plants for converting fresh mushrooms into value-added products like dried mushrooms, powders, or canned goods and efficient transportation networks with insulated vehicles is critical to maintaining quality and extending market reach (Royse et al., 2017). Such investments minimise post-harvest losses, which can account for up to 20% of mushroom yield in regions lacking proper infrastructure (Pathmashini et al., 2008). Establishing edible mushroom processing centres can add value to the produce, enabling the production of mushroom-based foods like powders, snacks, and seasonings, which have a higher market value (Ogbo et al., 2022). Ensuring fair trade practices to allow selling at reasonable prices and providing farmers with real-time market information through farmers’ networks and designated mobile applications will also empower them to negotiate better prices and reduce exploitation by intermediaries. Scaling edible mushroom farming and establishing a holistic support system will enhance food security, create economic opportunities, and reduce environmental impact in Southwest Nigeria. These recommendations provide a pathway for integrating mushroom farming into the region’s agricultural landscape as a sustainable and scalable solution.

9. Conclusion

Edible mushroom farming represents a sustainable and viable strategy for tackling protein-energy malnutrition, environmental degradation, and rural unemployment in Southwest Nigeria. As a high-quality source of protein, mushrooms can play a critical role in improving dietary diversity and combating malnutrition among vulnerable populations. Their cultivation also presents an eco-friendly method of recycling agricultural waste, enhancing soil health, and reducing the environmental footprint of protein production (Ekun et al., 2021).

Several barriers militate the widespread adoption of edible mushroom farming, including knowledge gaps, cultural misconceptions, and insufficient policy support. Public education and awareness campaigns are critical to dispelling myths and encouraging the adoption of mushroom farming, particularly in rural areas. Similarly, government and stakeholder involvement in creating supportive policies, providing access to financial resources, and facilitating training programs are essential for scaling mushroom farming in the region (Ndem & Martha, 2016). In addition, research and innovation must focus on improving spawn quality, optimising cultivation techniques, and developing value-added products to enhance the marketability and profitability of mushrooms. Collaborative efforts involving government, academia, and private stakeholders are key to building a holistic support system that ensures the sustainability and scalability of mushroom farming (Adedokun & Ndubueze-Ogaraku, 2020).

Edible mushroom farming holds transformative potential for addressing food security, environmental sustainability, and economic empowerment in Southwest Nigeria. To fully harness this potential, a multi-pronged approach encompassing education, policy support, and innovation is imperative. These efforts will improve nutrition and foster sustainable livelihoods for the region’s population.

9. Conclusion

Edible mushroom farming represents a sustainable and viable strategy for tackling protein-energy malnutrition, environmental degradation, and rural unemployment in Southwest Nigeria. As a high-quality source of protein, mushrooms can play a critical role in improving dietary diversity and combating malnutrition among vulnerable populations. Their cultivation also presents an eco-friendly method of recycling agricultural waste, enhancing soil health, and reducing the environmental footprint of protein production (Ekun et al., 2021).

Several barriers militate the widespread adoption of edible mushroom farming, including knowledge gaps, cultural misconceptions, and insufficient policy support. Public education and awareness campaigns are critical to dispelling myths and encouraging the adoption of mushroom farming, particularly in rural areas. Similarly, government and stakeholder involvement in creating supportive policies, providing access to financial resources, and facilitating training programs are essential for scaling mushroom farming in the region (Ndem & Martha, 2016). In addition, research and innovation must focus on improving spawn quality, optimising cultivation techniques, and developing value-added products to enhance the marketability and profitability of mushrooms. Collaborative efforts involving government, academia, and private stakeholders are key to building a holistic support system that ensures the sustainability and scalability of mushroom farming (Adedokun & Ndubueze-Ogaraku, 2020).

Edible mushroom farming holds transformative potential for addressing food security, environmental sustainability, and economic empowerment in Southwest Nigeria. To fully harness this potential, a multi-pronged approach encompassing education, policy support, and innovation is imperative. These efforts will improve nutrition and foster sustainable livelihoods for the region’s population.

10. Acknowledgement

The author expresses gratitude to all authors of articles whose works were used to prepare this review.

11. Conflicts of Interest

The author declares no conflict of interest.

References

Acharya, K., & Dhungel, B. (2021). Cost-benefit analysis of mushroom farming in Nepal. Asian Journal of Economics, Finance and Management, 5(4), 16–25.

Adebayo, E., Elkanah, F. A., Afolabi, F., Ogundun, O. S., Alabi, T., & Oduoye, O. (2021). Molecular characterisation of most cultivated Pleurotus species in sub-western region Nigeria with development of cost-effective cultivation protocol on palm oil waste. Heliyon, 7(2), e06215. https://doi.org/10.1016/j.heliyon.2021.e06215

Adedokun, O., & Ndubueze-Ogaraku, M. (2020). Economic potentials of mushroom (Pleurotus floridanus) production among Rumuekini women group in Obio/Akpo, Rivers State, Nigeria. Journal of Agricultural Research and Development, 18(1), 1–8. https://doi.org/10.4314/jard.v18i1.1

Adesina, A. A., & Baidu-Forson, J. (1995). Farmers’ perceptions and adoption of new agricultural technology: Evidence from analysis in Burkina Faso and Guinea. Agricultural Economics, 13(1), 1–9. https://doi.org/10.1016/0169-5150(95)01142-8

Adinya, I., Ijoma, J., Enil, I., Ewona, G., Anyorah, C. N., & Ogar, N. (2013). Analysis of edible mushroom marketing in three villages in Central Cross River State, Nigeria. Global Journal of Agricultural Sciences, 11(2), 73–80. https://doi.org/10.4314/gjass.v11i2.2

Ahlawat, O., Manikandan, K., & Singh, M. (2016). Proximate composition of different mushroom varieties and effect of UV light exposure on vitamin D content in Agaricus bisporus and Volvariella volvacea. Mushroom Research, 25(1), 1–8.

Akinyele, B. J., & Akinyosoye, F. A. (2005). Substrates for cultivation of edible mushrooms. African Journal of Biotechnology, 4(8), 853–858. https://doi.org/10.5897/ajb2005.000-3147

Alfred, S. D. V., & Arifalo, S. F. (2012). Socio-economic and cultural factors that affect mushroom production in Southwest Nigeria. Agricultural Research Journal, 45(78), 83. https://doi.org/10.2478/v10295-012-0013-8

Amara, A. A., & El-Baky, N. A. (2023). Fungi as a source of edible proteins and animal feed. Microbial Biotechnology, 16, 45–57.

Ayanwuyi, E., Akintonde, O. J., & Adewoye, O. (2017). Rural dwellers’ perception of the nutritional and medicinal values of mushrooms in Ogo-Oluwa Local Government Area of Oyo State, Nigeria. Journal of Sustainable Development, 13(1), 48–53.

Ayimbila, F., & Keawsompong, S. (2023). Nutritional quality and biological application of mushroom protein as a novel protein alternative. Current Nutrition Reports, 12(2), 290–307.

Bach, F., Helm, C., Bellettini, M. B., Maciel, G. M., & Haminiuk, C. (2017). Edible mushrooms: A potential source of essential amino acids, glucans, and minerals. International Journal of Food Science & Technology, 52(11), 2382–2392. https://doi.org/10.1111/ijfs.13522

Barros, L., Baptista, P., Correia, D. M., Casal, S., Oliveira, B. P. P., & Ferreira, I. C. F. R. (2007). Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chemistry, 105(4), 140–145. https://doi.org/10.1016/j.foodchem.2007.03.052

Bharti, S., Pal, P., & Singh, A. (2014). Commercial mushroom production in a cooperative way. International Journal of Research, 1, 405–408.

About this Article

Cite this Article

APA
Olabode O. O. (2025). Edible Mushroom Farming: A Viable Protein Alternative and the Need for Public Education in Southwest Nigeria. In Akinyele B.J., Kayode R. & Akinsemolu A.A. (Eds.), Microbes, Mentorship, and Beyond: A Festschrift in Honour of Professor F.A. Akinyosoye. SustainE

Chicago

Olabode O. O. 2025. “Edible Mushroom Farming: A Viable Protein Alternative and the Need for Public Education in Southwest Nigeria.” In Microbes, Mentorship, and Beyond: A Festschrift in Honour of Professor F.A. Akinyosoye, edited by Akinyele B.J., Kayode R. and Akinsemolu A.A., SustainE.

Disclaimer: The opinions and statements expressed in this article are the authors’ sole responsibility and do not necessarily reflect the viewpoints of their affiliated organizations, the publisher, the hosted journal, the editors, or the reviewers. Furthermore, any product evaluated in this article or claims made by its manufacturer are not guaranteed or endorsed by the publisher.

Distributed under Creative Commons CC-BY 4.0

Share this article

Use the buttons below to share the article on desired platforms.