Survey of indigenous knowledge on gathering, processing and use of edible wild mushrooms for household food security and income generation in Masasi, Tanzania

Abstract

A survey was conducted in Masasi town and Ndanda in Masasi District, Tanzania on the importance of indigenous knowledge on gathering edible wild mushrooms (EWM) and its contribution to household food security and income. A total of 333 farmers (255 females, 78 males) with age ranging between 30-50 years were interviewed using pre-tested structured questionnaire. More than 92% of farmers were knowledgeable on EWM.
The study indicated that 91% of respondent farmers consumed EWM; more than 89% appreciated EWM as food source; more than 80% purchased EWM; more than 67% regarded EWM gathering as income generating activity and more than 58% of farmers consumed processed EWM. More than 70% of farmers in Masasi town and Ndanda? were found
consuming EWM that were prepared as relish, or stew, or soup and were eatenwith rice or maize, cassava or sorghum stiff porridges. During wet season, EWM were eaten up to three times per week. More than 89% of farmers processed EWM mainly by sun-drying and stored them in plastic bags or wrapping in the newspapers or in clay pots. Masasi district
community lacked oyster mushroom cultivation technology because no training had been conducted on this new crop. Since EWM was regarded as a household food security, 66% Masasi and Ndanda farmers, respectively were eager to learn oyster mushroom cultivation technology as a new crop.

Key words: oyster mushroom, food source, consumption, processing