In Montepuez district, 10 displaced adolescents and young people established a cooperative for the sustainable production of oyster mushrooms, using agricultural waste. The first production cycle, supported by the YEE II project, resulted in 21.7 kg of mushrooms sold to the local company RW Machambas. The cooperative members benefited from training in financial management and operational control, and mushroom production offers environmental and nutritional benefits for the community.
In Montepuez district, in the community of Ntele, 10 displaced adolescents and young people who established a cooperative are involved in the production of oyster mushrooms, a climate-resilient agricultural practice. For the production process, participants use agricultural waste as a substrate (corn cobs and rice husks), which are mixed with seeds of Pleurotus ostreatus. The mixture is deposited in 5-litre buckets and stored for a period of 45 days in cool, low-temperature environments, ensuring adequate conditions for mushroom development.
The adolescents and young people of the cooperative started the first cycle of mushroom production with the support of the YEE II project, using 221 5-litre buckets. They are currently in the harvesting phase, having already produced about 21.7 kg of mushrooms, which were entirely sold to the local company RW Machambas, specialised in the commercialisation and supply of vegetables and fruits to multinational mining companies in the northern region. The market connection was facilitated by the technical support provided by the project, ensuring better sales opportunities and income generation for the cooperative members.
To improve production planning, financial management, cost control, reduce external dependence, and ensure the cooperative's sustainability, the cooperative members benefited from consolidation training in financial management and operational control, aiming to strengthen the cooperative's activities. The training allowed for the implementation of effective financial control mechanisms, with the introduction of tools for recording and categorising costs and expenses, as well as cash control, essential to ensure sustainable, efficient, and profitable mushroom production.
Mushroom production offers several benefits for the environment and for the food security of households and the community. By using organic waste, such as corn cobs and rice husks, cultivation promotes the recycling of agricultural waste that would otherwise be discarded, contributing to a circular economy. Furthermore, the process requires little water, reduces the need for pesticides, and minimises the environmental impact associated with traditional agricultural production.
From a nutritional point of view, mushrooms contribute significantly to food security, as they are an excellent source of protein, vitamins, minerals, and fibre, strengthening the diet of households and improving the nutritional well-being of the community.