In the heart of the south-east of Côte d’Ivoire, in the Bonoua region, around twenty small producers have embarked on an exciting and innovative adventure: mushroom growing. Contrary to preconceived ideas, these artisanal growers have managed to create a promising sector, offering quality local mushrooms, such as palm mushrooms and oyster mushrooms, to Ivorian consumers.
In this mushroom ecosystem, Ophélia Koffi stands out for her innovative vision and her commitment to circular agriculture. Indeed, by using agricultural waste as a substrate for mushroom growing, she promotes an environmentally friendly and sustainable approach. This method not only reduces waste, but also creates a virtuous cycle where post-harvest residues are transformed into natural fertilizer for other crops, thus promoting a circular and ecological economy.
Thanks to her expertise and determination, Ophélia Koffi manages to produce around 10 tonnes of mushrooms per year, which she sells fresh on local markets or dehydrated in her own processing unit. Her innovations do not stop there, as she has developed a range of mushroom-derived products, such as herbal teas and a plant-based version of the famous Ivorian choukouya. This bold and creative culinary approach opens up new consumption perspectives and highlights the rich taste of mushrooms.
Despite the challenges related to the Ivorians’ eating and cultural habits when it comes to mushrooms, the growing awareness of Ophélia Koffi’s products reflects a growing interest in these alternative plant proteins. Satisfied consumers are rediscovering the pleasure of tasting mushrooms in unexpected forms, thus disrupting traditional culinary conventions.
Within this community of committed producers, unity is strength. With nearly 25 growers involved in this mushroom adventure, the goal is to structure the sector and perpetuate this emerging market. By joining forces to enhance and promote local mushrooms, these players are contributing to the emergence of a promising, creative and sustainable industry in Côte d’Ivoire.
Thus, through the inspiring story of Ophélia Koffi and her peers, we are witnessing the emergence of a new era for mushroom farming in Côte d’Ivoire. The mushroom, once unknown and underestimated, is now finding its place on the plates of Ivorians, bringing authentic flavors, nutritional benefits and a vision of the future resolutely focused on environmentally friendly agriculture.