Etimbuk Imuk, the founder of Eti Global Farms Limited, shares insights on her business journey and how mushrooms played a crucial role in managing her asthma
What initiated your venture into mushroom farming?
Hailing from Akwa Ibom State and currently based in Lagos, I am Etimbuk Imuk, a 30-year-old individual with a degree in Agriculture from the University of Calabar in 2015. Immediately after my graduation, I ventured into agro-consulting, focusing on farm setups, management, and soil testing. In August 2019, I established Eti Farms Global. With a familial agricultural background and a significant experience with mushrooms, which dates back to my childhood, I was driven by a unique motivation. Growing up in Cross River State, I battled asthma, a condition for which conventional treatments were insufficient. Seeking alternatives, my mother consulted with doctors, who suggested incorporating mushrooms into my diet for long-term relief. This led to the cultivation of mushrooms on a decaying mango tree in our backyard, which remarkably improved my asthma symptoms. Witnessing this transformation at the age of seven instilled a lifelong passion for mushrooms in me.
How did you confirm that your asthma was effectively managed?
Asthma imposes various restrictions, such as avoiding cold environments or rain exposure. To gauge the efficacy of my treatment, I intentionally tested these boundaries. Over a decade ago, I ceased experiencing asthma attacks, signaling a significant improvement in my condition. I embraced mushrooms as a dietary staple, integrating them into my meals seamlessly.
Did you combine mushrooms with other herbs to alleviate asthma symptoms?
Incorporating mushrooms into my diet was a consistent practice, complemented by a predominantly plant-based eating regimen known to benefit asthma patients.
What prompted you to embark on a mushroom farming business?
During my service year in Lagos post-graduation, I encountered a scarcity of quality mushrooms in the market, driving me to delve deeper into mushroom cultivation practices. Enthralled by the prospect, I sought formal training and garnered expertise in mushroom cultivation and business management. Armed with this knowledge and my consulting background, I inaugurated a mushroom business in 2019.
Where did you acquire your mushroom cultivation skills?
I honed my mushroom cultivation acumen at the Federal Institute of Industrial Research, Oshodi, supplementing theoretical knowledge with practical experience. Striving to create a market niche, I leveraged digital platforms to educate the public on the nutritional benefits of mushrooms, drawing from my personal health journey. Collaborating with established farms, I cultivated various mushroom varieties, ultimately specializing in oyster mushrooms at Eti Farms Global.
What varieties of mushrooms do you cultivate, and why?
Specializing in oyster mushrooms aligns with our tropical climate conditions, ensuring optimal cultivation outcomes. Additionally, collaborating with partner farms enables us to offer a diverse range of mushroom varieties, catering to varied preferences.
Could you outline the mushroom cultivation process, from inception to harvest?
Our cultivation process entails utilizing sawdust, rice bran, and spawn as key components. This concoction undergoes heating, packing, and pasteurization before seeding, culminating in a four-week period for fruiting initiation. Subsequent watering triggers mushroom growth, culminating in harvest and product distribution. Our product range includes fresh, dried, and powdered mushrooms, with powdered variants offering versatile culinary applications.
How can powdered mushrooms be integrated into dishes?
Featuring powdered mushrooms discreetly introduces their nutritional benefits to a wider audience, catering to diverse dietary preferences seamlessly.
Include mushroom powder in your pap, tea, juice, smoothies, and pastries. It also works as a spice in cooking and soup thickener. The powder doesn’t alter the taste of your food, making it easy to incorporate regularly for its health benefits.
How should you source the materials and substrates for mushroom cultivation?
Sawdust is obtained from sawmills by collecting it instead of being burnt. Rice bran, the husk from local rice, can be purchased from rice processors or feed mills. Spawn, the essential raw material for mushroom growth, is acquired from producers, making the sourcing process relatively straightforward.
Are there specific mushrooms that certain groups should avoid consuming?
Individuals allergic to mushrooms should refrain from consuming them as they may experience allergic reactions. Additionally, poisonous mushroom varieties pose risks for everyone, underscoring the importance of caution when identifying and consuming mushrooms.
What markets exist for mushrooms in Nigeria, and who are the primary customers?
Expanding beyond traditional markets, mushrooms find a place in various dishes beyond soups. Mushroom powder appeals to food processors for manufacturing, natural spice producers, baby food, and bread-making industries. Creating a diverse range of mushroom-based dishes opens new markets and collaborations, benefiting both consumers and farmers.
What challenges do mushroom farmers face in Nigeria?
A primary challenge is raising awareness about mushrooms to educate the public on their benefits and uses. Marketing efforts must focus on enlightening individuals, particularly the younger generation, to foster understanding and trust in mushroom products and brands.
How profitable is the business for mushroom farmers in Nigeria?
The mushroom industry in Nigeria presents profitable opportunities due to its nascent stage and limited competition. With multiple value chains like seed production, substrate bag production, cultivation, and processing, individuals can specialize and generate income. Mushroom farming’s minimal land requirements and lower risk profile compared to traditional farming make it an attractive and profitable venture for entrepreneurs.