Factors affecting the consumption of edible mushrooms in south-east nigeria

There is growing interest in increasing mushroom consumption and replacement of the practice of harvesting it from the wild with cultivation in Nigeria. To achieve these objectives, there is need to create awareness and remove factors limiting domestic consumption. This study, aims to provide baseline data, which can be exploited in these efforts in Nigeria and in the South-East (SE) Region, in particular. Data was collected using the survey questionnaire and interview method in the five SE States; Abia, Anambra, Ebonyi, Enugu and Imo States. Simple descriptive statistics were used to analyze data. Results show a widespread awareness that mushrooms are food, ranging from 91 – 98% in the various States. Comparatively fewer respondents, 69 - 84% were aware about mushroom cultivation. Family was the major source from which respondents, 71 – 85% learned about mushrooms. A high proportion of respondents in SE (95%) had eaten mushrooms, but those eating frequently (> 12 times/year), were highest in Imo (28%) and lowest in Anambra (4%) States. The major reason respondents did not consume mushrooms more frequently was the complaint of its unavailability, which ranged from 75% in Anambra to 57% in Enugu States. This was because majority (68%) of respondents sourced their mushrooms from the wild, which was only available, seasonally and increasingly shorter in supply. It will be possible to increase consumption of mushrooms in Nigeria by increasing cultivation, which should be accompanied with value addition to reduce perishability and improve ease of distribution from the farms.