Mushroom Cultivation In Bhutan

[Gaynelle Brigges]

Kinzfarm mushrooms is the first ever farm to build a climate controlled traditional earth rammed structure specifically for mushroom production and has been successful by producing mushrooms commercially even during the off seasons. It is also the first farm where a detailed research on shiitake logs cultivation was done in 2017 in collaboration with JICA and National Mushroom Centre under Ministry of agriculture. Apart from that the farm also deals in services like tourist visitors interested in mushroom farming and mushroom picking. It also entertains students from schools and individuals and provides hands on experience on mushroom farming technology. Kinz farm mushrooms is a farm member of the National mushroom cooperative of Bhutan.

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Commercial mushroom cultivation in Bhutan began to take root in the early 1980s. Prior to that mushrooms were foraged from the wild, serving as a mere supplement to the staple crops of local farmers and villagers. It wasn't until around 1990 that the mushroom industry received substantial support, both in terms of infrastructure and expertise. Mushroom centers began to provide assistance in establishing mushroom farms, distributing mushroom seeds, and offering technical guidance. For wild mushroom pickers, the centers provided training on sustainable harvesting practices and the management of host trees for these fungi.

As a result of the support from these mushroom centers, people in Bhutan gradually developed an interest in both producing and picking mushrooms. Younger generations started taking the lead in commercial mushroom production, particularly focusing on Shiitake and Oyster mushrooms, leading to a substantial increase in production over the years. Today, roadside markets and farmers' stalls are brimming with a variety of mushrooms, a mix of wild finds and those grown commercially. Villagers and farmers, particularly in the significant matsutake-rich regions like Genekha and Ura have witnessed a significant rise in their income, with mushrooms contributing 20-30% to their earnings. In the northwestern village of Laya, the sale of Cordyceps has become a vital income source.

Bhutan not only benefits from the local consumption of these mushrooms but also exports a substantial portion of its harvest to countries such as Japan, Singapore, Thailand, and Malaysia. Beyond economic returns, Bhutan has discovered the tourism potential of its mushroom bounty. For instance, the people of Bumthang's Ura valley recognized Matsutake mushrooms as a unique attraction for visitors. They initiated the annual Mushroom Festival, inviting people from around the world to sample Matsutake, experience traditional folk dances, observe unique arts and crafts, and savor distinctive valley delicacies. This initiative proved so successful that Genekha also started its annual Mushroom Festival soon after.

The festivals provide a platform for villagers to showcase their culinary skills, offering a variety of mushroom-based delicacies. These dishes are not limited to the festival grounds, as many Bhutanese hotels and restaurants incorporate Shiitake and Matsutake mushrooms - considered highly nutritious vegetables - into their menu items. This culinary fusion has not only introduced visitors to the unique flavors of Bhutan but has also become an avenue for international visitors to enjoy dishes prepared with these exotic mushrooms.

Mushrooms in Bhutan hold not just gastronomic appeal but also promise a range of health and medicinal benefits. These fungi are known for their potential to boost the body's natural defense against diseases, from the common cold to more severe conditions like cancer and heart diseases even! Mushrooms are also believed to have cosmetic properties, aiding in skin regeneration and the prevention of wrinkles and blemishes.

While Shiitake and Oyster mushrooms remain the primary focus, Bhutan is also exploring the cultivation of other specialty mushrooms tailored to niche markets. However, local Bhutanese consumers may not be very familiar with these varieties, making it a challenge to expand their presence in the market.

One intriguing mushroom that has piqued the interest of Bhutanese cultivators is Ganoderma Lucidum, known as Reshi in Japanese. Some individuals in Bhutan have taken up the cultivation of this species due to its reputed medicinal properties. The cultivation process for certain mushrooms can be more complex and time-consuming, adding to the unique challenges faced by Bhutanese mushroom farmers.

Bhutan's mushroom cultivation journey has not only had an economic impact but has also made strides in promoting sustainable, inclusive, and high-value tourism. By harnessing the unique features of Matsutake, Cordyceps, and other mushrooms, Bhutan is creating a green and eco-friendly destination that stands as a testament to the principles of GNH. The commercial cultivation of mushrooms in Bhutan showcases the nation's dedication to elevating its economic well-being while maintaining its cultural traditions and environmental sustainability.

This illustrated farmer guide is prepared with the purpose to provide basic knowledge and techniques required for oyster mushroom cultivation and largely based on experiences from working with five farmer groups in Phonexay District of Luang Prabang Province.

As part of the Skills4Life Program, the Dzongkhag conducted a fundamental three-day training session on mushroom cultivation for ESP/GSP staff from July 5th to 7th, 2023, at Mongar HSS, coinciding with school summer break. Following the training's culmination, all 16 participants were given three blocks of mushroom growing bags each, which they personally prepared during the training, aligning with Dasho Dzongdag's advice for vigilant progress monitoring. On top of the training lessons, the participants created a telegram group with the trainer, Mr. Sonam Gyeltshen, Samsara Farming, who is a youth entrepreneur and a professional mushroom grower based at Kalapang, Mongar. He generously extended advice and recommendations to each participant, ensuring optimal conditions were met. After a dedicated span of weeks tending to their crops, the participants joyfully reaped their inaugural mushroom harvest. Despite the typical belief that these mushrooms thrive solely in cold temperatures, even participants in Gyalpoizhing observed a modest yield, sufficient for a family meal. Several participants even managed to sell a few kilograms of mushrooms in the market after their personal consumption.

When compared to other types of farming, mushroom farming has its advantages. For one, it does not require hard labour. It also does not require large plots of land. On top of that, it grows throughout the year as long as the temperature is suitable.

The project, held in Nasiphel, Bumthang, gives the young farmers hands-on experience in mushroom cultivation. The programme is held in partnership with Sterling College, USA under an initiative called EcoGather.

The project aims to combine GNH leadership and ecological farming. Recognising agricultural activities as a viable means to provide livelihood opportunities, Bhutan is looking to train their youth in farming. As part of the first phase of the initiative, an oyster mushroom farm has been established in Bumthang.

After the incubation process is completed, cut the mushroom bag with a clean blade in 12 to 16 places. Water the mushrooms regularly. After about a week, the mushrooms will grow and are ready for harvesting.

Chencho Tinley is one such farmer. He is from Toebesa, Punakha. He worked as an IT personnel in India until the Covid-19 pandemic caused him to return. In July 2021, he started a commercial oyster farm.

Chencho does face challenges in his business. To grow the mushrooms, he needs moderate temperature and clean surroundings. Thus he has plans to invest in equipment such as a heater, air conditioner, and humidifier to prepare for winter and summer times.

Another mushroom farmer, Dechen Dema, makes about nine bags in a day. One particular month, she managed to make 200 bags and sold 100 bags. She is considering hiring a helper as it would increase her income. Right now, she does all the manual work herself, which includes the cleaning. Cleaning is crucial as failure to do so would cause bacteria to grow and affect the bags.

As a part of Skills4Life program, the three days basic skilling in mushroom cultivation for ESP/GSP staff ended today with Hon'ble Dasho Dzongdag awarding the certificates to the participants. The program started on 5th July 2023 with Dasho Dzongdag gracing the ceremony for the 16 participants from schools, PHCs and Dzongkhag.

The program was conducted in Mongar HSS coinciding with the summer break in order to have greater participation and for the convenience of the participants. While the Dzongkhag completed a batch of basic skilling in tailoring, two batches are ongoing at Mongar and Gyalpoizhing CLCs. Another training on basic skilling in house wiring will commence on 10th July 2023 with 33 participants.

According to Karsang, they have developed 20 hardwood logs capacity to 10,000 small logs capacity solar incubator and at present they are running projects in Wangsisina and Punakha. It is a fully automatic system and works with electricity.

With the existing shiitake cultivation, growing and managing shiitake mushroom requires a lot of experience and hard work. For a successful outcome the location should be carefully selected with availability of water and mushroom growing sheds. The selection of fruiting logs also need to be carefully chosen. Inoculation and Incubation process are also very important.

But this new automatic incubator does all the work by itself and no human labor is required. With the new technology, the first mushroom called Primodia appear (called pinning) within two months instead of 6-7 months with the existing method of mushroom cultivation. For optimal growth, a temperature of 24 degree to 26 degree Celsius is required and at night temperature and humidity is managed with the help of electricity.

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