Journal of
Agricultural Extension and Rural Development

  • Abbreviation: J. Agric. Ext. Rural Dev
  • Language: English
  • ISSN: 2141-2170
  • DOI: 10.5897/JAERD
  • Start Year: 2009
  • Published Articles: 489

Full Length Research Paper

Mushroom value chain analysis in Addis Ababa, Ethiopia

Getachew, D. Woldemedhin
  • Getachew, D. Woldemedhin
  • Addis Ababa University, Salale Campus, Ethiopia.
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Zemedu, L. Seifu2 and Eshete
  • Zemedu, L. Seifu2 and Eshete
  • Haramaya University, P.O.Box 138, Dire Dawa, Ethiopia.
  • Google Scholar
A. Wassie
  • A. Wassie
  • Forestry Research Center, Addis Ababa, Ethiopia.
  • Google Scholar


  •  Received: 03 February 2016
  •  Accepted: 17 June 2016
  •  Published: 31 August 2016

Abstract

Mushroom value chain analysis was conducted in Addis Ababa, Ethiopia. In rural areas of Ethiopia eating mushroom is a common practice in traditional way.The objective of the study was to measure the amount of value added along the chain. Primary and secondary data were collected from 120 producers, 5 traders, 8 spawn suppliers, 6 supermarkets, 7 hotels and restaurants and 40 end users. For analysis descriptive and inferential statistics such as, Percentage, value added, gross value added, t-test, -test, F-test, were applied. On average, about 14.5 quintal mushroom is produced per season with the productivity of 4.4 kilogram per bed. The average price of mushroom range from 43.6 to 57.9 ETB per kilogram. Mushroom value chain actors were input suppliers, producers, traders, processors and end users. There were eight mushroom marketing channels in the study area. The highest and the lowest amount of the total value added were 171.87 and 20.77 ETB per kilogram. Spawn suppliers play the greatest role in the collection and distribution of mushroom along the marketing channels. Substrate left after mushroom production was disposed in different ways. Most 54.2% of mushroom producers were throwing it away because they believed it causes environmental pollution. About 31.4% of the respondent used spent spawn for compost. Based on the results it can be concluded that, demographic, cultural, socio- economic and institutional factors influences mushroom value chain. It is recommended that, higher educational and research institutes should release mushroom technologies and scale up suitable varieties and substrate. Relevant governmental bodies should also create awareness about the nutritional and medicinal values of mushroom, generate market information, facilitate licensing, establish standard and quality control mechanisms and link producers to potential market. Food processing companies should also give attention to add value to mushroom for local and international markets.

 

Key words: Ethiopia, Addis Ababa, mushroom, value chainand value added.