Mushroom Cultivation Practices, Consumption, and Commercialization in Ethiopia

Mushrooms are important nontimber forest products serving as food sources to overcome the food shortage. It is also a source of financial income and ecosystem well‐being. Mushrooms are found in the wild during rainy season and can be cultivated in small places with few growing inputs. However, there is a gap regarding practicing and utilizing mushrooms among inhabitants of Ethiopia. Hence, the main purpose of the review is the assessment of mushroom cultivation practices, consumption, and commercialization. To meet this objective, the authors used a desk review, which acquires information from secondary sources using search engines such as Google Scholar and Web of Science. The study found that there are many wild edible and few nonedible mushroom species in Ethiopia. In Ethiopia, Termitomyces and Xerophytic species and oyster mushrooms are major edible and cultivable mushroom species. A few ethnic groups practice, use, and consume mushroom products in Ethiopia. Diversified topographies and climatic zones in Ethiopia are an opportunity for mushroom cultivation and less promotion and extension, and cultural and traditional insights are the major challenge of mushroom cultivation practices in the country. The study concludes that mushrooms are a healthy food for humans that can be easily cultivated and collected from the wild. However, the cultivation practices in Ethiopia are still negligible and are primarily urban‐based. Therefore, promoting mushroom farming through training, research, and policy support could significantly benefit rural development and national food systems. Thus, relevant government and nongovernment institutions should pay attention to the mushroom farming system in Ethiopia.