Growing Mushrooms in Liberia West Africa : Overcoming Challenges and Building a New Future
Oyster mushrooms fruiting
In the winter of 2023, I had a thought that really stuck with me: Wouldn't it be amazing to travel abroad and teach mushroom cultivation? Fast forward to 2024, and it's been a year full of unexpected turns, memorable moments, and growth. From sporadically hosting low tech mushroom cultivation workshops to spending weekends in the woods foraging for wild mushrooms, this year has been nothing short of fascinating.
After losing my job as a cannabis budtender, I felt it was the perfect time to fully dive into my mushroom business, something I'd been building on the side. I started selling wild foraged mushrooms, grow kits, and even T-shirts as part of my hustle. Hosting workshops became a way for me to share my knowledge about low scale mushroom cultivation, an approach I believe in deeply. Some workshops were intimate, with only one or two people showing up. Other times, 15 to 20 attendees would gather. No matter the turnout, I always showed up because I believed in building a mushroom community. My mentor once told me, If you teach one person, they could teach two, and those two will teach five... and so on. That concept of knowledge sharing became a central part of my mission.
One of the most memorable workshops happened on one of those low attended days. Only two people showed up, but one of them was deeply interested in learning the techniques I shared. This individual was from Africa and was particularly intrigued by how low tech mushroom cultivation could be used to improve community wellness and health. This alignment with my own values felt like fate. By the end of the workshop, they expressed that they saw great potential in what I was doing, and they hired me for consulting. They were ready to start a project in just two weeks a challenging yet exciting opportunity.
Preparing for the Challenge Ahead
I was tasked with creating a tailored curriculum and designing a micro lab/farm layout in Monrovia, Liberia. The goal was to combine modern equipment with sustainable, low tech practices for mushroom cultivation. The idea of applying these techniques in Liberia, a country I knew little about, felt daunting yet exciting. The tropical climate, the potential for wild mushrooms like Termitomyces titanicus (the termite mushroom), and the possibility of uncovering undiscovered compounds in plants and fungi kept me intrigued. I was also drawn to the complex history of Liberia, especially after watching a documentary on "General Butt Naked," which added a layer of heaviness to my anticipation.
Despite feeling the pressure of the short timeline, I dove into research. Instagram became my ally, helping me find updated images of Monrovia through the hashtag #MonroviaLiberia. It was a bit surreal, almost like stepping back in time, as access to current information about Liberia was limited. However, I came across a local photographer, Rami (@theramiramitto), who has lived in Monrovia for years. His photography captured the stunning beauty of Liberia, giving me a deeper understanding of the place I was about to work in. His images made me appreciate the vibrant and diverse landscape and culture.
I also noticed something surprising. There was a lack of biodiversity documentation on platforms like iNaturalist. It was clear that many people in Liberia didn’t have access to smartphones or the internet, which made me realize just how much we take technology for granted. In this context, documenting biodiversity could be valuable, especially in identifying wild foods and plants. While the rainy season was in full swing during my trip, and mushrooms would naturally thrive, there were still challenges in capturing this knowledge.
But despite these challenges, the potential of what we were trying to accomplish in Liberia kept me focused. It felt like a calling, and I was ready to face whatever came my way.
Arriving to the motherland
Upon arriving in Liberia, the warmth and hospitality of the people immediately struck me. The airport, small yet bustling with energy, set the tone for what would be a humbling experience. Everyone seemed genuinely happy to help, despite the chaos of the space. The lack of stoplights or street signs seemed like a minor detail as the flow of life moved smoothly anyway. Liberian English, infused with local slang, felt like an instant bridge between cultures, inviting me to embrace their way of speaking, their way of life.
As we drove through the dark, unlit roads, I couldn’t help but reflect on how much I took for granted back home. The absence of streetlights, for instance, was a reminder of the challenges faced by so many. Most homes didn’t have electricity, and the vast difference in infrastructure became even more apparent. But even amidst these contrasts, there was a feeling of comfort. The vibe reminded me of South Beach, Miami a tropical, flat landscape close to the water, but still in the process of developing. The energy of the nightlife, filled with joy and vibrancy despite the lack of resources, was clear.
In those moments, I realized that while Liberia had its challenges, it was a place where people were working with what they had, making the best of every situation. The sense of community and resilience was undeniable. And with the work we were about to tap into, I felt more certain than ever that the impact of mushroom cultivation could truly change lives here.
From the start I was eager to dive into their food culture I really wanted to support a local restaurant, and I wasn’t disappointed. One of the first dishes I tried was cassava leaf stew and rice packed with rich, deep flavors that were unlike anything I’d had before. It was so comforting, and I could see how this dish was a staple for the community. I’ve always thought it was interesting How food can Tell a story and in this story, it read comfort and everything was gonna be all right. I also loved the coconuts fresh and abundant and exotic fruit smoothies that cost only a few dollars. Next level..The local food was a true pleasure, fresh, vibrant, and affordable.
I had some free time to check out their local market and grocery stores, hoping to find some mushrooms something I love to cook with. But to my surprise, I couldn’t even find canned mushrooms. But we were able to find local grain like corn, rice & Bulgar but It made me realize how limited the local availability of mushrooms was, which got me thinking about the potential impact of mushroom farming in the community. Imagine a place where local farmers had the knowledge to grow,sell or trade fresh mushrooms to neighboring areas or even export them, this could be a game changer. Not only could it boost the economy by creating new job opportunities, but it could also provide a nutritious, easily accessible food source for the community.It’s clear to me that this could improve the lives of many one spore at a time.
After settling in and recovering from jet lag, it was time to dive into the work at hand. One of the key challenges I faced while setting up the mushroom farm was sourcing local, non invasive mushroom cultures. To address this, we identified a local oyster mushroom strain weeks prior to my arrival. Using a spore print, we successfully germinated the culture through Zoom meetings. While this approach worked, it still required further refinement and selective breeding to reach a level of production consistency.
Building a Sustainable Model
The organization that hired me, which prefers to remain anonymous, had a clear vision to build a small scale operation that would provide fresh produce, like mushrooms and herbs, to their local community, as well as to family and friends. Their goal was not to commercialize or create a large enterprise but rather to establish a sustainable model that could be replicated over time.
There were several other challenges I encountered, particularly with infrastructure. Electricity was intermittent, with power cuts occurring every few hours, and water supply was unreliable. These issues added complexity to the setup process, especially when it came to sourcing reliable information. For instance, conducting a simple Google search for directions or plant identification proved difficult due to limited internet access. Similarly, basic agricultural supplies such as canning equipment, agar, gloves, and isopropyl alcohol were hard to come by. Preparation and being resourceful were essential in overcoming these obstacles.
Determining the right substrate for mushroom cultivation was another challenge. We initially experimented with coconut husk, which was plentiful in the area every street corner seemed to have vendors selling fresh coconuts, with discarded husks easily available for collection. However, after evaluating the process, we decided that using rubber tree sawdust was a more practical option. This sawdust, which is a byproduct of the rubber industry (used for furniture production), worked well when hydrated to 60% moisture and pasteurized with boiling water in plastic totes. The technique was similar to the bucket pasteurization method I commonly use.
Choosing the appropriate grain for inoculation also posed its own set of challenges. After some trial and error, we found a local grain popping corn that worked well for the cultivation process. Using mason jars for sterilization, we pressure cooked the grain at 15 psi for approximately 90 minutes. I felt it was important to teach the team how to use a pressure canner and dehydrator, as these skills are vital in regions where many homes do not have refrigerators. The ability to preserve food is a valuable resource in these communities.
To further enhance the farm setup, we brought a filter fan unit (FFU) along, which surprisingly fit within the weight limits for the airplane. However, installing it required some creativity, including finding a converter for the local power outlet and rewiring the unit to make it compatible with local electrical systems. Additionally, we sterilized water by boiling it before using it for mediums like substrate, agar, and liquid cultures.
The farm’s location, in a small neighborhood far from the hotel, added another layer of complexity. To avoid heavy traffic, it was necessary to leave early in the morning, as the streets had few stop signs or traffic lights, leading to chaotic yet somehow efficient traffic flow. The commute took about an hour each way, which meant that gathering all essential supplies ahead of time was crucial. Planning ahead became even more important when you’re working in a remote area without easy access to stores or equipment.
Language also presented a challenge. While English is widely spoken, many people use a local slang that was initially difficult for me to understand. However, after a few days, I became more familiar with the nuances of the language.
Time was another major constraint. I had only two weeks to complete the project one week for training the team, developing the curriculum, sourcing supplies, and setting up the lab/farm, and the second week focused on refining production processes, from grain sterilization to substrate pasteurization, culture work, harvesting, preservation, and climate control. If I had more time, I would have expanded the program to include additional mushroom strains and cultures, particularly local varieties. Unfortunately, due to time limitations, we were only able to work with the oyster mushroom strain that had been obtained before my arrival.
Despite these challenges, I remain fascinated by the potential for cultivating other gourmet and medicinal mushrooms in Liberia. I’m optimistic about the opportunities that exist for expanding the farm's production and impact, as well as for exploring the potential benefits that these mushrooms could bring to the community.
formulating the Lab
Once operations were underway, I allowed the team to explore different roles to determine where each person could contribute most effectively. This process involved some trial and error, but we all began by learning the same curriculum to ensure we could assist each other when needed. Initially, we had two team members handling block production. Their responsibilities included grain preparation, substrate preparation, culture production, and harvesting and preservation. Dividing tasks in this manner allowed each person to focus on mastering their specific craft.
For grain preparation, we used corn kernels and employed a method of force hydration. This involved bringing the corn to 15 psi for 10 minutes, cooling it, and then placing it in mason jars for pressure cooking at 15 psi for approximately an hour and a half. For the substrate, we used local sawdust, which we pasteurized by pouring boiling water (212°F) into insulated Tupperware. The sawdust was then maintained at pasteurization temperatures of around 175°F for two hours. We typically allowed it to cool overnight.
The key difference between pasteurization and sterilization lies in the treatment of microbes. Pasteurization preserves beneficial bacteria and microbes in the substrate, which can be advantageous depending on the spawn ratio and substrate used. In contrast, sterilization completely eliminates bacteria, resulting in a clean medium that could be either nutritionally deficient or water based unless supplemented. For sterilization, the substrate is hydrated to 60% moisture and then pressure cooked at 15 psi for one to several hours, depending on the quantity of substrate being processed. The more substrate, the longer the cooking time required.
For culture work, I taught the team the basics: how to prepare agar plates, create liquid cultures, inoculate grains, and preserve cultures. We also covered harvesting techniques and methods to maximize the yield from the mushroom substrate. Simple drying techniques, such as air drying and using a dehydrator, were also introduced. I was particularly impressed by how valuable a dehydrator could be in this context. In regions where refrigeration may not be widely available, being able to preserve fruits, meats, and mushrooms significantly enhances food security. After harvesting mushrooms, preservation methods become critical, and dehydration allows mushrooms to be stored for long periods if they aren't sold fresh.
We utilized mono tubs for cultivation, opting for reusable plastic Tupperware containers instead of disposable autoclavable bags. This approach not only saved money but also offered an environmentally friendly alternative. Mono tubs are modified Tupperware containers that create an ideal microclimate for mushroom growth, with high humidity and adequate airflow. Essentially, they function as mushroom terrariums, making them versatile for cultivating various mushroom species. This setup was a sustainable and cost effective solution for the team, helping them save resources while fostering a more environmentally conscious approach to mushroom farming.
Key Steps
Setting up a mushroom farm or lab in another country involves several key steps to ensure success. Here are the essential considerations and steps I take when starting a farm in a new location
Understand Local Climate and Conditions
Temperature and Humidity: Liberia’s tropical climate is warm and humid, which can be advantageous for certain mushroom varieties. Oyster mushrooms, for example, thrive in temperatures around 70°F (21°C), and their tolerance for humidity makes them a good option.
However, the constant high humidity (85-95%) in Liberia could created some challenges, especially when it got too rainy or wet. Proper ventilation and controlling excess moisture will be key.
Consider shade and cooling for growing spaces, as intense sunlight can dry out mushrooms or make the growing area too hot.
Overall, during Liberia‘s rainy season, it almost seemed like the perfect place to grow mushrooms, consistently humid with the breeze along with showers of rain
Securing Local Resources
Substrate Materials: check out what is around you The availability of substrate materials in a remote area will dictate what you can use for growing mushrooms. In tropical places like Liberia, you can make use of abundant agricultural byproducts such as oil palm fronds, cassava peelings, sugarcane bagasse, or rice husks. These materials are often waste products from local farming activities and are great for mushroom cultivation. In this case, we use rubbery sawdust, which was readily available due to the fact that people were building furniture and processing. It seemed to work best for our substrate medium
Water Source: Ensure there’s reliable access to clean water for misting and substrate preparation. In a remote area, you may need to set up a water storage system rainwater harvesting or a well if there's no immediate access to a water supply.
Suitable Growing Environment
Shelter and Shade: In Liberia, direct sunlight can be intense, so you'll need to build simple shelters that provide shade but also allow for airflow. A shade net or a simple corrugated metal roof can work to reduce exposure to sunlight and maintain cooler temperatures for mushrooms.
Ventilation: Fresh air circulation is important to prevent mold and ensure healthy mushroom growth. In a remote area, you may need to design a ventilation system using natural airflow or by creating small openings in your growing shelter.
Moisture Control: To maintain the right humidity, use mist sprayers, humidifiers, or simply hand-water the mushrooms regularly. In areas where power may be unreliable, setting up a rainwater catchment system can help with humidity control.
Sourcing Mushroom Spawn
Buy Spawn or Grow Your Own: If you can find a reliable supplier of mushroom spawn, that’s great. However, if you’re in a very remote location, we needed to grow our own spawn from spores, which requires more time and knowledge. You could start small by experimenting with local mushrooms to try to cultivate spawn from the wild.
For Oyster mushrooms you can often find spawn available or make your own by inoculating sterilized straw or sawdust with spores or liquid Cultures. Unfortunately we didn’t have any luck at our local market so starting from scratch was ideal.
Preparing the Substrate
Try to Use local materials for the substrate, our options were palm fronds, cassava peels, coconut husks and rubber tree sawdust. Ensure the substrate is properly hydrated is essential
Decide on whether you need to pasteurize or sterilize your substrate, depending on what you’re using for your medium, some would benefit from being pasteurized versus being sterilized. for example, nutritional mediums like manure.
Incubation and Colonization
After inoculating the substrate with spawn, place it in a dark, warm area for incubation. The mycelium will colonize the substrate in about 2-4 weeks. Depending on the , Since we were in a tropical region, this process was quicker.
During this time, it’s essential to monitor humidity and temperature to ensure the right conditions for colonization. If your area is very humid, you might not need to add as much water to maintain the right moisture levels.
Creating Fruiting Conditions
Once the substrate is fully colonized, it's time to create conditions for the mushrooms to fruit. Move the substrate to a cooler, humidified area with indirect light The optimal conditions for fruiting may vary slightly based on the mushroom type but aim for temperatures between 65-75°F (18-24°C) with high humidity.
You may need to ventilate the space regularly to ensure proper airflow and prevent mold growth.
Maintenance
Mushrooms need regular misting to maintain high humidity, especially in the dry season. You could use rainwater or well water and install simple irrigation or misting systems. In remote areas, you can manually mist or hand-water as needed.
Monitor for pests: Common pests, such as ants, rodents, or even other fungi, may try to invade your mushroom farm. Be proactive in setting up barriers or using natural repellents if necessary.
Harvesting and Selling Mushrooms
Timing: Harvest mushrooms once their caps are fully expanded and the edges begin to curl slightly. This typically happens 3-4 weeks after the substrate is colonized. Consider having someone there to check up on the mushrooms regularly once pin starts to form this sometimes can be tricky because mushrooms can grow overnight better yet sometimes in a few hours so it’s important to catch them before they fully mature in some results, turning bad by spoiling or molding.
Packaging and Transport: In a remote area, consider local markets for fresh mushrooms. Farmers’ markets or local restaurants might be a good place to sell your produce. For long-distance transport, you may need to invest in packaging materials to keep the mushrooms fresh. Consider adding value to your product by selling mushroom products like dried mushrooms, mushroom powder, or mushroom-based sauces, which can be easier to transport and sell outside the immediate area.
Creating a mycelium Network
Tap in with Local Communities: Engage with local farmers and communities to share knowledge and resources. collaborating with others can help expand other farm or learn from local growing techniques.
Education: consider training others in mushroom farming, which can create more local jobs and help establish a community
Liberian Mushroom Knowledge
The mushroom farming practices in Liberia are kinda distinct in several ways, particularly in terms of technology and resource availability. In Liberia, the approach to mushroom farming is relatively low tech. This is in contrast to many other parts of the world, where advanced equipment, climate controlled environments, and scientific methods are commonly used. For instance, in countries like the United States, Japan, or the Netherlands, mushroom farming often involves controlled environments with high tech infrastructure such as temperature and humidity regulators, automated growing systems, and the use of commercial mushroom substrates like sterilized sawdust or other specialized growing mediums.
In Liberia, however, it seems that much of the required materials for mushroom farming are readily available locally, and the process is more about utilizing what is naturally available such as grains and agricultural waste products to cultivate mushrooms. This makes the practice relatively accessible to small scale farmers who may not have access to large capital or technology. The method also seems to be highly adaptable, allowing for a sustainable, repeatable process that requires minimal investment, which makes it unique compared to the more industrialized practices seen in other parts of the world.
Another key difference is the knowledge base surrounding mushrooms. In Liberia, while mushrooms are part of the culture, the detailed knowledge about specific types of mushrooms and their cultivation appears to have been lost or diminished over time. This is reflected in the community’s response to your teachings. When you introduced the concept of mushroom farming, many were excited and eager to learn, with some even sharing family recipes for mushrooms they prepared. However, they struggled to identify the names or scientific classifications of these mushrooms, suggesting a lack of formalized knowledge about the different varieties and their uses. The mushrooms mentioned seemed to resemble the wood ear mushroom, a common species in other parts of the world, which might indicate a disconnect between traditional knowledge and modern practices.
This sense of lost or fragmented knowledge is a significant aspect of the practice in Liberia, where the historical or cultural understanding of mushroom cultivation might have been disrupted by various factors such as colonization, urbanization, or the transition to different agricultural practices.
It was clear that the community was not only receptive but genuinely excited about the possibility of reconnecting with this agricultural practice. People seemed eager to learn and revive traditional methods, and there was a palpable enthusiasm when they shared their experiences, even if they couldn’t fully articulate the names of the mushrooms or their technical cultivation methods. This enthusiasm reflects an inherent interest in sustainable farming practices and a desire to reconnect with local food sources that might be underutilized or forgotten.
It also seemed that the community recognized the potential of mushroom farming as a means of improving food security and generating income, as mushrooms are not only nutritious but also have the potential to be sold in local markets. The excitement and interest shown by the community point to a readiness to embrace this knowledge and integrate it into their farming practices, despite the lack of formal education on the subject.
takeaways & Potential impacts
In summary, the practice of mushroom farming in Liberia is unique because it is low tech, sustainable, and based on available local resources. The knowledge surrounding mushroom cultivation appears to have been diluted over time, but there is a strong interest in reviving this practice. The response from the community suggests that there is an untapped potential for mushroom farming in Liberia, and the excitement and eagerness of the community indicate that with further education and support, mushroom farming could become a valuable agricultural practice in the country.
Mushroom farming can play a significant role in promoting sustainability in Liberia, by providing a low resource, space efficient, and nutritious food source, especially in areas with limited access to land, water, and modern farming techniques. Mushrooms require minimal space, water, and capital investment, making them ideal for urban settings, while using agricultural waste as substrates helps reduce environmental waste. They are rich in essential nutrients, offering a sustainable solution to food insecurity, and their quick growth cycle provides regular harvests for local consumption and income generation.
Additionally, mushroom farming can create local job opportunities, promote skill development, and reduce the environmental impact of traditional farming by avoiding the use of pesticides and fertilizers. By integrating into agroecological systems and promoting waste to resource practices, mushroom farming can contribute to a circular economy. Despite challenges like access to capital, inputs, and training, mushroom farming presents a sustainable, eco friendly, and income generating opportunity that supports both environmental and social resilience in Liberia.
A Transformative Experience
Looking back on this experience, I realize how transformative it was for me, both professionally and personally. Professionally, I came to understand that sharing knowledge doesn’t always require high tech solutions it’s often about providing accessible, practical information. The practices we utilize in Liberia, low tech, resourceful, and rooted in local materials highlighted that sustainable agriculture can thrive even without cutting edge technologies. What’s essential is making the most of what’s available and adapting it to the local environment, and this experience reinforced the importance of that flexibility in farming.
On a personal level, the trip made me reflect more deeply on how places like Liberia, rich with natural resources, could benefit from basic knowledge that we often take for granted. The abundance of wild mushrooms in Liberia was overwhelming I had the opportunity the go inland about three hours from the capital of Liberia to bong County. Our final destination was Kpatawee Falls where it was flourishing with lush vegetation & mushrooms like reishi and mycena, but the challenge was that people lacked the resources to identify them or fully understand some of their value. The lack of access to basic educational tools, like books or reliable websites, made me realize how much can be done to bridge that gap. After the trip, I thought more about the long term impact of education not just in terms of mushroom cultivation but across the board. I realized that even simple practices that we take for granted here in the United States can go a long way in a place like Liberia, where access to such resources is limited. This experience has made me feel more compelled to contribute, not just by teaching how to grow mushrooms but by providing broader access to information that can empower individuals and communities.
This realization about the deeper need for knowledge sharing hit me strongly. It’s not just about cultivating mushrooms it’s about helping people access resources and build the skills they need to thrive. Whether it’s something as simple as having a mushroom identification guide or helping the community understand the full potential of what grows naturally around them, these small steps can make a massive difference. I’ve been inspired to start creating an identification guide and, eventually, a book to help communities in Liberia learn more about the wild mushrooms growing around them. But ultimately, this trip showed me that the journey to sustainability is much deeper than just farming it’s about making knowledge more accessible and creating an environment where people can learn, adapt, and apply that knowledge in their own context.
The trip made me feel like I have much more to offer than I initially thought. What I learned is that education especially around topics like sustainable agriculture and natural resources can be a catalyst for transformation. The journey to sustainability starts with providing the tools and knowledge to those who need it most. In Liberia, that could start with something as simple as a mushroom guide, but the potential for broader impact is far greater.