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Grilled on skewers, dried or used in hair oil: farmers at Bafoussam in western Cameroon are seeking to take the lowly mushroom, grown on agricultural waste, beyond the kitchen.

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Grilled on skewers, dried or used in hair oil: Farmers in Bafoussam in western Cameroon are seeking to take the lowly mushroom, grown on agricultural waste, beyond the kitchen. Fungiculture, or the cultivation of edible mushrooms, is long-developed in the West, while China has become by far the world’s largest producer. However, it remains rare in Africa, despite the advantages of being almost free and supplying “clean” food by recycling waste. Cameroonians are particularly fond of mushro...

Grilled on skewers, dried or used in hair oil: farmers at Bafoussam in western Cameroon are seeking to take the lowly mushroom, grown on agricultural waste, beyond the kitchen.

Grilled on a skewer, dried or processed in hair oil: Farmers in Bafoussam, western Cameroon, want to take the mushroom grown on agricultural waste beyond the

Grilled on skewers, dried or used as hair oil: in Bafoussam, in western Cameroon, farmers are trying to diversify the outlets for the mushrooms they grow on agricultural waste.