Traditionally, mushrooms thrive in the shaded undergrowth of forests or on decaying tree limbs. However, a startup based in Abu Dhabi has devised a method to cultivate mushrooms right in the heart of the desert.
Known as Below Farm, this enterprise is dedicated to cultivating "specialty mushrooms" like oyster, king oyster, shiitake, and lion's mane.
According to Bronte Weir, the managing director, their indoor farm, situated around a 45-minute drive from central Abu Dhabi, stands out as the first in the region to cultivate and sell premium-quality mushrooms.
Weir asserts that Below Farm's offerings surpass imported mushrooms due to their superior quality retention. She points out that mushrooms are susceptible to damage and rapid loss of freshness.
Established in 2021, Below Farm is a collaboration between Bronte Weir and a Polish couple, Liliana Slowinska, specializing in business development, and Wojciech Slowinski, an electrical engineer.
They describe themselves as "catalysts of change in the world of fungi." Their clientele includes restaurants, retail outlets, and individual consumers.
Their product range encompasses mushroom packages, do-it-yourself growing kits, and mushroom powders, which elevate the umami flavor of soups and sauces, also serving as a seasoning for dishes.
The farm produces approximately one metric ton of mushrooms per month, and Weir indicates that they are exploring expansion opportunities to meet the surging demand.
Bronte Weir, the managing director of Below Farm, highlights a crucial limitation in the existing indoor mushroom-growing technology, predominantly developed in Europe and the United States. This technology isn't suited for Abu Dhabi's blistering daytime temperatures, which can soar beyond 40 degrees Celsius (104 degrees Fahrenheit) during the summer months.
Addressing this challenge, Wojciech Slowinski, the farm's partner, took the initiative to engineer a solution. Weir explains that the farm consists of four specially modified, pressurized chambers covered with a foot-deep layer of insulation to maintain a cool interior.
Weir further explains that precise control over lighting, temperature, humidity, and atmospheric conditions is possible within these chambers, ensuring optimal growth conditions for each mushroom variety.
Higher air pressure within the chambers not only shields the crops from the strong winds and swirling dust of Abu Dhabi but also helps prevent airborne contaminants from entering when the doors are opened.
Below Farm's objectives align with the UAE government's vision. The nation currently imports 85% of its consumed food but is striving to enhance food security through increased domestic production.
Sustainability is also at the forefront of Below Farm's mission. The mushrooms are cultivated on special blocks primarily made from upcycled waste date palms. Since dead date palms are commonly discarded or burned, Below Farm's utilization of 350 tons of palm leaves is a remarkable achievement, Weir notes.
Raj Dagstani, owner of Marmellata, a local pizza and focaccia restaurant, attests to the farm's quality. Inspired by Below Farm's mushrooms, he created a popular dish, the kale and mushroom pizza, and now orders 20 kilograms (44 pounds) of oyster mushrooms weekly.
As per The Business Research Company, the global mushroom market expanded by over 9% to $62.4 billion last year, partly driven by the surging popularity of plant-based and vegan diets.
Below Farm aims to capitalize on this trend. While its founders have thus far funded the business, Weir mentions plans for a fundraising round later this year, intending to establish a larger-scale farm and double production.
Weir's vision extends towards sustainability. Electricity demand for air conditioning in the mushroom chambers is a significant resource requirement. Slowinski is exploring the possibility of using spent growing blocks as a biofuel to power the farm.
Ultimately, Weir aspires to transform the Middle East into a hub of excellence for mushroom cultivation.