Abstract:
Oyster mushroom is edible and belongs to fungi Kingdom and can play a key role in
economic development of a country. It can also contribute immensely to human
wellness through enhancement of body immune system when consumed regularly. The
Potential of oyster mushroom production in Kenya has not been exploited fully due to
insufficient substrates and Small-Medium Enterprises(SMEs) engaged in mushroom
business suffer due to scarcity of the commodity and lack of strategic management of
entire value chain system. The demand for the commodity and its forms utility has been
high and is continually increasing. Therefore, there is need to evaluate the Cost-Benefits
of Oyster Mushroom Production Using Innovative Water Hyacinth Substrate for
Sustainable Development of SMEs in Kenya. This study sought to determine economic
Net present Value (ENPV) and determination of Economic Benefit-Cost Ratio (EBCR) of
oyster mushroom.The Benefit-Cost Analysis (BCA) technique was used for evaluation.
Iresults showed that innovative water hyacinth substrate can spur oyster mushroom
production. Theres need to invest more funds to conduct research on this substrate
particularly roots, stems and leaves to fully utilize the plant economically. Investing on
production of oyster mushroom can potentially lead to poverty reduction, reduction of
unemployment and support sustainable business opportunity for SMEs.
