In the heart of Kiambu County, where the sprawling 3,477-hectare Uplands Forest stands tall, an unexpected agricultural revolution is taking root—not in the soil, but in carefully arranged sacks inside shaded structures.
Here, a determined group of farmers is redefining conservation through mushroom farming, an innovative initiative that blends environmental protection with economic empowerment.
What began as a bold experiment in 2019 has now flourished into a sustainable venture, providing livelihoods to 15 community members—men and women, young and old—while ensuring the preservation of the lush forest.
The journey started when the Kenya Forest Service (KFS), in collaboration with the African Development Bank (AfDB) through the Green Zone Development Support Project Phase 2, selected Uplands Forest as one of seven sites in Kiambu for an initiative promoting sustainable livelihoods.
This aligned with the Participatory Forest Management (PELIS) program, which allows communities to engage in sustainable activities—such as beekeeping and farming—in designated forest blocks while nurturing newly planted trees.
Paul Mugo, chairman of the mushroom growers’ group, recalls how they stumbled upon their unique agricultural choice. “We needed a crop that would thrive in all seasons. When we noticed people collecting soil from riverbeds in the forest for mushroom cultivation, we saw an opportunity. Mushrooms grow indoors, unaffected by extreme weather, and the funding made it possible.”
The first year was riddled with challenges. “We lost everything due to a lack of proper knowledge. The NGO assumed we knew what we were doing, but we had to learn the hard way,” admits Simon Mwaura, one of the farmers.
A turning point came when the Green Zones Project facilitated a one-day training at Jomo Kenyatta University of Agriculture and Technology (JKUAT). Armed with new skills and certification, the group made a second attempt in 2020. This time, the mushrooms flourished, but the COVID-19 pandemic disrupted market access.
“Persistence eventually paid off,” Simon says. “Today, demand far exceeds supply. Each sack yields about half a kilogram, and by 2021, our profits allowed us to build a new structure.”
Mushroom farming requires precision. A sachet of spores—costing between Sh 20,000 and 25,000—can inoculate 700-800 sacks filled with hay. After 22 days in a controlled environment, where conditions are shielded from wind, direct sunlight, and strong odors that could affect growth, the mushrooms begin to sprout.
“We harvest daily—10 kilograms on slow days and up to 40 kilograms on good days. The mushrooms grow in distinct waves, and we sell them at Sh 600 per kilogram,” says Paul Mugo.
To ensure success, strict hygiene protocols are followed before entering the growing areas, preventing infections that could wipe out entire crops.
Isaac Waweru, the forester in charge of Uplands Forest, emphasizes the project’s broader impact. “This initiative proves that conservation and livelihoods can coexist. The community now has a vested interest in protecting the forest because their survival is tied to its well-being.”
Mushroom farming requires minimal land, and the farmers use traditional structures with thatched roofs to maintain the necessary humidity. Beyond its economic benefits, the venture also has significant health advantages. Mushrooms are rich in proteins, vitamins, and antioxidants that boost immunity and reduce the risk of chronic diseases. Their low-calorie content makes them a popular choice among health-conscious consumers.
For the farmers of Uplands, mushroom cultivation has become more than a means of earning a living; it has fostered a sense of community, responsibility, and environmental stewardship. By working in harmony with nature, they are not only securing their own futures but also ensuring the preservation of Kiambu’s Uplands Forest for generations to come.
By Yvonne Wangeci
