Evaluation of Cost-Benefits of Oyster Mushroom Production using Innovative Water Hyacinth Substrate for Sustainable Development of SME, Kenya.

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.