One mushroom farmer at a time
Minimal space, less water
The vision is a Namibia where food production uplifts people and protects the planet for generations to come.
It grew from a deep passion for sustainable, organic farming and a strong commitment to tackling some of Namibia’s most pressing challenges: food insecurity, nutrition deficiencies, import dependency and youth unemployment.
From the outset, a solution was sought that was environmentally sustainable, economically empowering, and socially impactful.
The choice fell on mushrooms as it is highly nutritious, rich in protein, fibre, essential vitamins, minerals and medicinal compounds.
Mushrooms also offer a sustainable farming option because they need minimal space, less water, have short growing cycles, and can thrive on locally available agricultural and forestry by-products, turning
waste into wealth.
This makes mushroom farming ideal for backyard and small-scale production, even in urban and peri-urban areas, says Abner Tomas, mushroom cultivator at Ndaka Mushrooms and Processing.
Started during the Covid-19 pandemic to revolutionise local food systems through sustainable mushroom farming, its innovation directly addresses the reality that over 289 644 people in Namibia struggle to access safe and nutritious food, says Abner. This, while 127 tonnes of mushrooms are imported annually to meet demand.
Value-add
Located along the Onethindi-Olukonda road in Onethindi, Oniipa, in the Oshikoto region, the company focus on both producing fresh organic mushrooms as well as developing value-added mushroom products such as dried mushrooms, mushroom powders, mushroom tea, and mushroom biscuits.
By also introducing ready-to-grow mushroom kits and practical training programmes, they are not only expanding the variety of locally produced mushroom products but also reducing Namibia’s reliance on imports, enhancing year-round access to fresh, nutrient-rich mushrooms, creating income-generating opportunities for communities as well as fostering entrepreneurship and sustainable agri-business development, explains Abner.
Their holistic approach ensures that they are not only producing high-quality, organic mushrooms but also contributing positively to the environment, the economy, and the well-being of communities, says Abner.
“Our vision is a Namibia where food production uplifts people and protects the planet for generations to come.”
Some of the ways they integrate holistic, sustainable practices are to recycle and repurpose organic waste materials such as crop residues and wood by-products as growing substrates.
“Our mushrooms are grown naturally without synthetic fertilisers, pesticides, or harmful chemicals, ensuring cleaner, healthier products for consumers and protecting soil and water health.”
Biological processes, biodiversity, and ecosystem health are prioritised to maintain natural soil fertility and balance, making their farming methods safer and more sustainable in the long term, explains Abner.
Optimisation
Production and farming are done in a controlled environment, optimising the use of resources such as water, space, and energy, which ensures consistent, high-quality production year-round and regardless of external climate changes.
Capacity building and knowledge sharing mean that individuals, especially the youth and women, are empowered to adopt sustainable farming practices and build green businesses.
The dedicated team at Ndaka Mushrooms and Processing consists of 12 skilled personnel who manage cultivation, processing, product development, customer service, training, and business operations. The company is structured to deliver a comprehensive range of services, which include not only the cultivation of fresh, organic, chemical-free mushrooms and the processing thereof into various value-added, shelf-stable products, but also the sale of mushroom starter kits. These kits include a ready-to-fruit grow kit, spawns, and cultivation guides, explains Abner.
However, it doesn’t end here. Practical, hands-on training programs on all aspects of mushroom cultivation and value addition ensure others are empowered with knowledge and know-how, while mentorship and consultation services support new and emerging mushroom farmers.
Current cultivation
According to Abner, the company currently cultivates four species of oyster mushrooms (Pleurotus species), shiitake mushroom (Lentinus edodes), white button mushroom (Agaricus bisporus), reishi mushroom (Ganoderma species) as well as lion’s mane mushroom (Hericium erinaceus).
Growing perfect, healthy mushrooms requires careful attention to both nutritive factors and environmental factors, he explains. This is also combined with Ndaka Mushrooms and Processing’s commitment to sustainable, chemical-free farming practices.
“We grow mushrooms naturally in controlled environments, using locally sourced agricultural and forestry by-products as substrates. “These materials provide the essential nutritive factors such as carbon, nitrogen, minerals, and vitamins that mushrooms need to develop strong, healthy fruiting bodies.”
Equally important are the environmental factors, which must be carefully managed to create the ideal growing conditions. These include maintaining the correct temperature (specific ranges depending on mushroom species); humidity (high humidity is crucial for proper development); light (diffused light for triggering fruiting); airflow (fresh air exchange to prevent carbon dioxide buildup) as well as sanitation to avoid contamination from competing molds or bacteria.
Empowering people to start cultivating their own mushrooms is close to the company’s heart, says Abner. “We believe that empowering individuals, especially the youth, women, and marginalised communities, is a powerful tool for creating sustainable livelihoods.”
Teaching others
In Namibia where food insecurity and unemployment remain major challenges, teaching people how to grow mushrooms offers a practical solution to improve food security, nutrition, and financial independence, says Abner.
“Mushroom farming is accessible even in small spaces, making it ideal for backyard gardens in peri-urban and urban settings. By sharing this knowledge, we help foster local entrepreneurship, reduce reliance on expensive imports, promote sustainable agricultural practices, and strengthen community resilience.”
To make it easier for beginners to start their journey, the Mushroom Starter Kit includes a ready-to-fruit mushroom grow kit (approximately 3 kg), which is already colonised and ready for harvesting within a few weeks, as well as premium mushroom seeds (spawns) for starting a new cycle of cultivation. A practical cultivation guide has easy-to-follow instructions covering setup, care, troubleshooting, and harvesting. To ensure success, it also includes three months of mentorship sessions with ongoing support and personalised advice.
“Through this approach, we don’t just sell products — we build knowledge, confidence, and a pathway to self-reliance, one mushroom farmer at a time.”
Part of the product range is the company’s mushroom biscuits, which are uniquely flavoured using oyster mushroom powder (Pleurotus species).
“Oyster mushrooms are known for their mild, savoury, and slightly nutty flavour, which blends beautifully into baked goods. By incorporating oyster mushroom powder, we not only add a delicious umami twist but also boost the nutritional value of our biscuits, enhancing them with natural proteins, vitamins, minerals, and antioxidants,” explains Abner.
Goals
“Our goal was to create a wholesome, innovative snack that combines great taste with health benefits, and thereby offer a delicious new way for
people to enjoy the goodness of mushrooms.”
These biscuits reflect their commitment to developing value-added mushroom products that are both nutritious and locally produced, expanding the diversity of mushroom-based foods available in Namibia, he says.
Ndaka Mushrooms and Processing is also aligned with the following United Nations Sustainable Development Goals (SDGs): Goal 1: No poverty by creating income-generating opportunities; Goal 2: Zero hunger by increasing access to nutritious, locally grown food; Goal 3: Good health and well-being by promoting chemical-free, nutrient-rich produce; Goal 8: Decent work and economic growth by fostering
entrepreneurship, as well as goal 12: Responsible consumption and production by encouraging waste recycling and sustainable resource use. www.ndakamushrooms.com; [email protected]; Facebook/Instagram:
NdakaMushrooms
From the outset, a solution was sought that was environmentally sustainable, economically empowering, and socially impactful.
The choice fell on mushrooms as it is highly nutritious, rich in protein, fibre, essential vitamins, minerals and medicinal compounds.
Mushrooms also offer a sustainable farming option because they need minimal space, less water, have short growing cycles, and can thrive on locally available agricultural and forestry by-products, turning
waste into wealth.
This makes mushroom farming ideal for backyard and small-scale production, even in urban and peri-urban areas, says Abner Tomas, mushroom cultivator at Ndaka Mushrooms and Processing.
Started during the Covid-19 pandemic to revolutionise local food systems through sustainable mushroom farming, its innovation directly addresses the reality that over 289 644 people in Namibia struggle to access safe and nutritious food, says Abner. This, while 127 tonnes of mushrooms are imported annually to meet demand.
Value-add
Located along the Onethindi-Olukonda road in Onethindi, Oniipa, in the Oshikoto region, the company focus on both producing fresh organic mushrooms as well as developing value-added mushroom products such as dried mushrooms, mushroom powders, mushroom tea, and mushroom biscuits.
By also introducing ready-to-grow mushroom kits and practical training programmes, they are not only expanding the variety of locally produced mushroom products but also reducing Namibia’s reliance on imports, enhancing year-round access to fresh, nutrient-rich mushrooms, creating income-generating opportunities for communities as well as fostering entrepreneurship and sustainable agri-business development, explains Abner.
Their holistic approach ensures that they are not only producing high-quality, organic mushrooms but also contributing positively to the environment, the economy, and the well-being of communities, says Abner.
“Our vision is a Namibia where food production uplifts people and protects the planet for generations to come.”
Some of the ways they integrate holistic, sustainable practices are to recycle and repurpose organic waste materials such as crop residues and wood by-products as growing substrates.
“Our mushrooms are grown naturally without synthetic fertilisers, pesticides, or harmful chemicals, ensuring cleaner, healthier products for consumers and protecting soil and water health.”
Biological processes, biodiversity, and ecosystem health are prioritised to maintain natural soil fertility and balance, making their farming methods safer and more sustainable in the long term, explains Abner.
Optimisation
Production and farming are done in a controlled environment, optimising the use of resources such as water, space, and energy, which ensures consistent, high-quality production year-round and regardless of external climate changes.
Capacity building and knowledge sharing mean that individuals, especially the youth and women, are empowered to adopt sustainable farming practices and build green businesses.
The dedicated team at Ndaka Mushrooms and Processing consists of 12 skilled personnel who manage cultivation, processing, product development, customer service, training, and business operations. The company is structured to deliver a comprehensive range of services, which include not only the cultivation of fresh, organic, chemical-free mushrooms and the processing thereof into various value-added, shelf-stable products, but also the sale of mushroom starter kits. These kits include a ready-to-fruit grow kit, spawns, and cultivation guides, explains Abner.
However, it doesn’t end here. Practical, hands-on training programs on all aspects of mushroom cultivation and value addition ensure others are empowered with knowledge and know-how, while mentorship and consultation services support new and emerging mushroom farmers.
Current cultivation
According to Abner, the company currently cultivates four species of oyster mushrooms (Pleurotus species), shiitake mushroom (Lentinus edodes), white button mushroom (Agaricus bisporus), reishi mushroom (Ganoderma species) as well as lion’s mane mushroom (Hericium erinaceus).
Growing perfect, healthy mushrooms requires careful attention to both nutritive factors and environmental factors, he explains. This is also combined with Ndaka Mushrooms and Processing’s commitment to sustainable, chemical-free farming practices.
“We grow mushrooms naturally in controlled environments, using locally sourced agricultural and forestry by-products as substrates. “These materials provide the essential nutritive factors such as carbon, nitrogen, minerals, and vitamins that mushrooms need to develop strong, healthy fruiting bodies.”
Equally important are the environmental factors, which must be carefully managed to create the ideal growing conditions. These include maintaining the correct temperature (specific ranges depending on mushroom species); humidity (high humidity is crucial for proper development); light (diffused light for triggering fruiting); airflow (fresh air exchange to prevent carbon dioxide buildup) as well as sanitation to avoid contamination from competing molds or bacteria.
Empowering people to start cultivating their own mushrooms is close to the company’s heart, says Abner. “We believe that empowering individuals, especially the youth, women, and marginalised communities, is a powerful tool for creating sustainable livelihoods.”
Teaching others
In Namibia where food insecurity and unemployment remain major challenges, teaching people how to grow mushrooms offers a practical solution to improve food security, nutrition, and financial independence, says Abner.
“Mushroom farming is accessible even in small spaces, making it ideal for backyard gardens in peri-urban and urban settings. By sharing this knowledge, we help foster local entrepreneurship, reduce reliance on expensive imports, promote sustainable agricultural practices, and strengthen community resilience.”
To make it easier for beginners to start their journey, the Mushroom Starter Kit includes a ready-to-fruit mushroom grow kit (approximately 3 kg), which is already colonised and ready for harvesting within a few weeks, as well as premium mushroom seeds (spawns) for starting a new cycle of cultivation. A practical cultivation guide has easy-to-follow instructions covering setup, care, troubleshooting, and harvesting. To ensure success, it also includes three months of mentorship sessions with ongoing support and personalised advice.
“Through this approach, we don’t just sell products — we build knowledge, confidence, and a pathway to self-reliance, one mushroom farmer at a time.”
Part of the product range is the company’s mushroom biscuits, which are uniquely flavoured using oyster mushroom powder (Pleurotus species).
“Oyster mushrooms are known for their mild, savoury, and slightly nutty flavour, which blends beautifully into baked goods. By incorporating oyster mushroom powder, we not only add a delicious umami twist but also boost the nutritional value of our biscuits, enhancing them with natural proteins, vitamins, minerals, and antioxidants,” explains Abner.
Goals
“Our goal was to create a wholesome, innovative snack that combines great taste with health benefits, and thereby offer a delicious new way for
people to enjoy the goodness of mushrooms.”
These biscuits reflect their commitment to developing value-added mushroom products that are both nutritious and locally produced, expanding the diversity of mushroom-based foods available in Namibia, he says.
Ndaka Mushrooms and Processing is also aligned with the following United Nations Sustainable Development Goals (SDGs): Goal 1: No poverty by creating income-generating opportunities; Goal 2: Zero hunger by increasing access to nutritious, locally grown food; Goal 3: Good health and well-being by promoting chemical-free, nutrient-rich produce; Goal 8: Decent work and economic growth by fostering
entrepreneurship, as well as goal 12: Responsible consumption and production by encouraging waste recycling and sustainable resource use. www.ndakamushrooms.com; [email protected]; Facebook/Instagram:
NdakaMushrooms
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