Deepak Bhandari’s Fungus-Fueled Journey
With flashy, spore-bearing fruiting bodies of fungus rising above the earth’s surface, they were the vibrant jewels of the vegetable world. Delectable and sought after in cuisines across the globe.Deepak Bhandari from Sarpang, a man immersed in the mushroom realm. Armed with a diploma in Mycology, he had made it his mission to flood the Bhutanese market with affordable, fresh mushrooms.
In 2016, nestled in the serene village of Jooka, Dopshari, Paro, Deepak’s vision took root. His goal was clear: boost the supply of homegrown mushrooms, leading to the birth of Farmers Group Shamu Zhimpoo Production. “Mushroom farming is on the rise, a lucrative venture where marketing hurdles are scarce,” he affirmed, his eyes gleaming with determination. “Shiitake holds a special place, commanding a premium due to its value. Oyster mushrooms, though delightful, face stiff competition as they flood in from abroad.”
Deepak’s journey had been sparked during his studies in mycology, a voyage that led him to explore mushroom farms across India, Nepal, and the Philippines.”Shiitake and Oyster mushrooms reign supreme,” he shared. “They thrive in temperatures between 16°C to 23°C, with humidity levels at 80–90%. It all begins with compost preparation, then composting, spawning, casing, harvesting, and finally, processing. Processing is critical, for mushrooms are delicate treasures, needing preservation through various methods like drying, dehydrating, freezing, canning, sterilizing, or direct packaging.”
Today, Deepak’s farm had become a hub for aspiring youth and entrepreneurs eager to learn the art of mushroom cultivation. With 14 members in his fold, he actively encouraged young minds and school dropouts from across the districts to embrace mushroom farming.
In the beginning, Deepak’s journey had been a turbulent one, crippled by a lack of funds. But a loan of Nu. 0.5 Million had transformed his dreams into fruitful reality. He recounted the unique challenges that mushroom farmers faced. Fungal diseases, elusive and silent, threatened their crops. Identifying the cause and crafting preventive solutions were paramount, as one infected mushroom could spell disaster for the entire crop.
Green mold and other formidable foes tested Deepak’s mettle as an entrepreneur. His weapon – Impeccable sanitation practices and the swift isolation of infected mushrooms. “Mushrooms,” Deepak mused, “are nature’s versatile gifts. They can seamlessly blend into various dishes or be transformed into new products. The market now boasts mushroom pickles, chips, extracts, dried varieties, and supplements.”
Besides cultivation, Deepak also delved into crafting mushroom chips—a boon for health enthusiasts. These chips brimmed with vitamins and minerals, free of starch, and baked to perfection, making them ideal for diabetics and health-conscious eaters.
“Starting a business is the path to self-discovery,” Deepak declared with pride. “Create products that are rooted in Bhutan. Innovate, evolve, and nurture your creations organically.”
In the realm of mushrooms, Deepak Bhandari had not just found a business; he had uncovered a passion that bloomed like the fungi he cultivated—resilient, versatile, and full of promise.
By Purna Maya
