My name is Rosa Muchaziwepi, a passionate entrepreneur, qualified business administrator, and currently pursuing a Bachelor’s Honours Degree in Logistics and Supply Chain Management. I am the proud founder and Director of Rosmuc Mushrooms—a thriving enterprise born from heritage, passion, and resilience.
My journey into mushroom farming is deeply rooted in my childhood. I was raised by my maternal grandmother, a revered wild mushroom forager in our community. During the rainy seasons, she would gather a bounty of mushrooms, meticulously dry them, and store them for year-round use. Her dedication and love for mushrooms left an indelible mark on me. Watching her transform nature’s gifts into nourishment planted a seed in my heart—one that has blossomed into a lifelong passion for oyster mushrooms.
In early 2020, I made a bold move—I resigned from my job at the University of Zimbabwe, seeking to forge my own path. Little did I know that the world was about to change. The COVID-19 pandemic struck, lockdowns were enforced, and suddenly, I found myself without a source of income. It was in that moment of uncertainty that I decided to take a leap of faith and venture into mushroom production. Starting wasn’t easy. Movement restrictions were tight, and I vividly recall braving police and soldier-manned roadblocks just to source the necessary inputs. I was determined—nothing was going to stop me. What began as a survival plan quickly turned into a thriving venture. With food scarcity gripping the community, my mushrooms became a vital source of nutritious relish, and I became the go-to supplier in my neighborhood.
Oyster mushroom farming is a hidden gem in agriculture. It’s cost-effective and requires minimal space. I started in one of my spare rooms, where I utilize agricultural waste like cotton husks, maize stalks, banana leaves, and wheat straw as substrate. Infrastructure uses simple materials like grass, poles, wood, or bricks to do the job. Plus, with locally produced spawn, it becomes even more affordable—and the best part is that you can start harvesting in just 21 to 28 days, making it a quick, cash-generating crop.
Through Rosmuc Mushrooms, I’ve expanded beyond farming. I’ve become a trainer and consultant, partnering with the Ministry of Lands, the Ministry for Youth, the Ministry of Women Affairs, and various NGOs. My focus is empowering women and rehabilitating youth affected by drug and substance abuse. I’ve trained farmers from 4 out of Zimbabwe’s 10 provinces, and my mission is to reach the entire nation. I’m blessed to have a dedicated team—two hardworking women and two young men who are permanent staff, with more women and youth hired during busy spawning seasons. Together, we’re creating not just mushrooms but opportunities and hope. My dream is to scale up production to 2,000 kits a month, conduct bi-weekly training, and expand into value addition through dried mushrooms and mushroom powder production. I’m also exploring partnerships and markets beyond borders.
My encounter with the Centre for Coordination of Agricultural Research and Development in Southern Africa (CCARDESA) has been a game-changer. Their information-sharing platforms and networking opportunities have broadened my agricultural vision. I’ve even conducted online training for farmers in Botswana, and their enthusiasm has been truly inspiring. The future is bright. I envision a world where women and youth are empowered through mushroom production, contributing to food security and sustainable livelihoods across Zimbabwe and Southern Africa. In the face of climate change, oyster mushroom cultivation is more than a business—it’s a sustainable, resilient solution to feeding our people.
I am Rosa Muchaziwepi, and I’m on a mission to transform lives one mushroom at a time
