From Soil to Success: How Mushroom Farming Is Making Millionaires in Kenya
Three years ago, Felista Nguthuko wouldn’t touch a mushroom—let alone eat one. Today, she cultivates and sells over 500 kilograms of edible mushrooms every month, running a booming agribusiness that has not only transformed her life but also inspired a wave of young entrepreneurs across Kenya.
Mushroom farming, once viewed with skepticism in rural communities, is quickly gaining momentum as a profitable and sustainable venture. As the demand for healthy, organic, and plant-based foods rises globally, mushrooms have become a valuable commodity.
“People used to think mushrooms were dangerous,” says Felista. “Now, restaurants and supermarkets place orders before I even harvest.”
Experts say mushroom farming is one of the most scalable agribusinesses today. With minimal land, low water use, and quick crop cycles, farmers are turning simple structures into cash machines. Some are even branching into value-added products—dried mushrooms, powders, teas, and wellness supplements.
According to the Ministry of Agriculture, mushroom exports from Kenya have grown by 70% over the past two years. Agronomists credit the boom to increased awareness, better training, and a new generation of digital-savvy farmers.
“It’s not just farming—it’s science, branding, and innovation,” says agribusiness consultant Mary Atieno. “Some farmers are making millions not only from produce but also from courses, spawn sales, and franchising.”
Felista, now dubbed the “Mushroom Queen” in her county, trains over 200 aspiring farmers annually and plans to open Kenya’s first mushroom-focused processing hub.
Her advice to budding entrepreneurs? “Start small, stay curious, and treat your farm like a business. Mushrooms changed my life—they can change yours too.”
