Cultivating mushrooms using agricultural waste

Reithabetse Mahloko, a mushroom spawn producer, farmer, and trainer based in Borokhoaneng, Maseru, is leading the way in sustainable agriculture by cultivating mushrooms using agricultural waste.

Mahloko operates a small-scale farm where he grows mushrooms – primarily oyster varieties – on agricultural by-products such as maize stalks, wheat straw, sawdust, and mostly maize cobs. He also sells mushroom spawn to farmers and individuals interested in home cultivation, and offers training programmes on effective mushroom farming.

“I’ve worked from spawn production to fruiting,” he said. “My focus is on sustainability by reusing locally available waste that would otherwise be discarded or burnt.”

With hands-on experience in growing oyster mushrooms, Mahloko is also knowledgeable about other edible varieties including shiitake, button, and reishi mushrooms.

He explained that oyster mushrooms are best suited for agricultural waste because of their rapid growth, low maintenance, and adaptability to various substrates like straw, corncobs, and even grass.

He advised that button mushrooms should also be grown more because of their high market demand.

Mahloko’s cultivation process begins by chopping the agricultural waste to increase surface area, followed by sterilisation to eliminate competing organisms. Once cooled, the substrate is mixed with spawn and packed into clean grow bags.

“This method is cost-effective and promotes sustainable waste reuse,” he noted.

He emphasises the use of clean, chemical-free agricultural waste to minimise pollution and environmental harm.

The spent substrate is later turned into compost for gardens and farms, contributing to a circular and eco-friendly system.

Strict hygiene and pasteurisation protocols are followed to prevent contamination. “Prevention is my main strategy. I keep the grow area clean, control humidity and ventilation, and isolate any contaminated bags immediately,” Mahloko indicated.

He harvests mushrooms early in the morning using clean tools and gloves—or during customer pickups to guarantee freshness.

To reach customers, he uses Facebook, WhatsApp, and word-of-mouth marketing. He promotes not only the health benefits of mushrooms, but also the income-generating potential of mushroom farming.

He markets both spawn and training services, which has helped him build a loyal customer base.

“I’ve sold directly to individuals, households, and small retailers, and at community events and farmers’ markets. I also plan to expand into larger retail chains like Shoprite and Pick n Pay,” Mahloko added.

He maintains communication with buyers, offers post-sale support, and encourages feedback.

“I follow up with my spawn buyers to check on their progress and offer extra guidance when needed.”

Like many farmers, Mahloko has faced challenges. He recalled an outbreak of green mould in one batch, which he traced back to inadequate room sanitation. He quickly removed the contaminated bags and revised his pasteurisation process.

To stay informed, Mahloko engages with online mushroom farming communities, watches tutorials, and reads relevant literature.

“I test new techniques on a small scale before full implementation. Training others also helps me continue learning,” he stated.

He firmly believes in the health and sustainability benefits of mushrooms grown on agricultural waste.
“A healthy environment leads to healthy mushrooms,” he concluded.