Mushrooms are a highly nutritious crop rich in protein and useful nutrients and cultivation requires less space than other crops.
Scientists at the Institute of Food Research are helping in the expansion and diversification of mushroom cultivation in Uganda.
The project ultimately aims to improve the diets of Ugandans, increase the incomes of local farmers and create a sustainable trade through training and research.
The project will establish a breeding programme and a Ugandan indigenous mushroom germplasm bank at UIRI. Soil samples will be collected and sent to scientists at the IFR to be analysed. As mushrooms grow close to the soil, they are prone to picking up soil microbes so appropriate measures must therefore be put in place to reduce the risk of contamination.
The Institute of Food Research has expertise in Clostridium botulinum, and has already partnered with the Shanghai Academy of Agricultural Science to get a better understanding of these types of issues with mushroom cultivation.
Additionally, spent mushroom compost (SMS) from Uganda will be sent to IFR for evaluating the potential for exploiting SMS in fuels and composts.