Mushroom farming in Syria is gradually expanding from small production rooms and family-run projects into an agricultural activity with potential for growth and processing, according to a report by SANA.
Oyster mushrooms can be produced in limited spaces, including homes, with relatively simple equipment. However, producers face marketing challenges because fresh oyster mushrooms have a shelf life of no more than 24 hours.
White mushrooms, known as agaricus, account for much of the sector’s commercial activity and benefit from strong consumer demand. Their production requires specialized rooms equipped for cooling and controlling temperature, humidity and ventilation.
Farmer Mouayed Hourani said many producers purchase ready-made compost inoculated with mushroom spawn. The production cycle includes incubation at 22 to 24°C, covering the compost with peat moss, applying a thermal shock and managing ventilation to encourage fruiting.
Production costs remain a challenge. The price of one square meter of locally produced compost ranges from $40 to $50, while output can reach about 20 kilograms per square meter under suitable conditions.
Development expert Akram Afif said oyster mushrooms could support more family businesses because of their lower costs and flexible production requirements. He also called for stronger technical and marketing skills, as well as investment in drying, pickling and freezing to extend shelf life and create new sales channels.
Syria’s mushroom production efforts date back to 1976, with early commercial output reported in 1982.
Source: SANA
