FAO mushroom farming

Mushrooms
and sustainable livelihoods
Mushroom cultivation can directly
improve livelihoods through
economic, nutritional and medicinal
contributions. However, it is essential
to note that some mushrooms are
poisonous and may even be lethal,
thus the need for extra caution in
identifying those species that can be
consumed as food.
Nutritional value
Mushrooms both add flavour to
bland staple foods and are a valuable
FIGURE 1 A comparison of the nutritional index (essential amino acids,
vitamins and minerals) of different foods compared to mushrooms
Nutritional index
60
50
40
30
20
10
food in their own right: they are
often considered to provide a fair
substitute for meat, with at least
a comparable nutritional value to
many vegetables. The consumption
of mushrooms can make a valuable
addition to the often unbalanced diets
of people in developing countries.
Fresh mushrooms have a high water
content, around 90 percent, so drying
them is an effective way to both
prolonge their shelf-life and preserve
their flavour and nutrients.
A comparison of the nutritional index of different foods compared to mushrooms
Mushrooms: between 6 and 31
Make money by growing mushrooms
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Type of food
Chicken
Beef
Pork
Soybean
Spinach
Milk
Beans
Groundnuts
Cabbage
Cucumbers
Maize
Turnips
Potatoes
Tomatoes
Carrots
Source: FAO. 2004. Wild edible fungi, a global overview of their use and importance to people,
by E. Boa, Non-Wood Forest Products, No.17, Rome.
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