Samsara Organic Farm Meeting Mushroom and Vegetable Demand Across Eastern Bhutan

Sonam Gyeltshen, fondly known as Samsara in his community, hails originally from Ganglapong under Tsamang Gewog, Mongar. After completing his high school education at Gyalpozhing Central School in 2017, he made the pivotal decision to pursue farming. Fast forward five years, and he has emerged as one of the most successful young entrepreneurs in the eastern region, specializing in oyster mushroom cultivation.

In 2018, Sonam established Samsara Organic Mushroom Farm in Kalapang, Saling Gewog, Mongar. Starting as a small-scale oyster mushroom cultivation farm and oyster spawn production unit, his venture has steadily grown and flourished.

He shared, “The main inspiration for starting Samsara Organic Farm stemmed from our country’s religious inclination, where many people abstain from consuming meat. Recognizing the potential in this market, I discovered that mushrooms contain nutrients similar to those found in meat. After consulting with experts and conducting research, I confirmed this potential. We officially launched our business in 2018, but it was in January 2019 that we scaled up to commercial production in collaboration with ARDC.

To finance our expansion, I secured a loan from PSL.” Sonam revealed that his wife majored in agriculture during her high school. She received support from RDTC for a field trip to Zhemgang because she excels in that subject. She saw how oyster mushrooms were grown there, and she gave her husband insight into the cultivation of mushrooms based on her observations from her field trip. Sonam then makes a small-scale attempt using seeds that he brought from Thimphu, and it becomes successful.

He explained, “The main inspiration behind starting Samsara Organic Farm was our country’s cultural inclination towards vegetarianism, where many people refrain from consuming meat. Recognizing the potential in this market, I discovered that mushrooms contain nutrients comparable to those found in meat. After consulting with experts and conducting thorough research, I confirmed this potential. Although we officially launched our business in 2018, it was in January 2019 that we expanded to commercial production through collaboration with ARDC. To facilitate this growth, I secured a loan from PSL.”

At Samsara Organic Farm, the primary focus of cultivation is on oyster mushrooms, which include varieties such as Black oyster, yellow oyster, King oyster, and White oyster. However, the most commonly cultivated type on their farm is the Black oyster mushroom. Sonam explained that while there is no significant nutritional difference between black and white oyster mushrooms, consumer preference leans towards black oyster mushrooms due to their superior taste. Therefore, the farm strategically prioritizes the cultivation of black oyster mushrooms to meet consumer demand effectively.

“In our Samsara Organic Farm, we have both Plan A and Plan B. Plan A focuses on mushroom cultivation, which requires minimal ongoing effort once established. Alongside mushrooms, we also cultivate a variety of other vegetables including cauliflower, broccoli, cabbage, carrots, tomatoes, and nearly every vegetable found in the market,” Sonam explained.

He continued, “Mushroom cultivation is advantageous because it is not season-dependent, unlike other vegetables which require specific growing conditions and seasons.” This dual approach allows Samsara Organic Farm to diversify its offerings and ensure a steady supply of produce throughout the year, catering to both mushroom enthusiasts and vegetable consumers alike.

Sonam also shared about the process of harvesting mushrooms and packaging, the process of dying and packaging typically involves multiple stages to ensure that the product is dyed evenly and packaged correctly for distribution. Currently, they don’t have any professional packaging but they directly harvest
and put it on plastic and supply in a market.

“As of now, we are able to supply our products to Mongar Dzongkhag, covering areas such as Kidheykhar, Gyalpozhing, and Mongar town. However, even within this region, we struggle to meet the high demand from customers. We are actively working to increase our production capacity so that we can soon satisfy the growing demand.

In addition to Mongar, we supply vegetables to Bumthang, Pemagatshel, and other Dzongkhags. Many vendors regularly visit our farm to purchase our produce directly. During fruit season, particularly for avocados, mangoes, and pineapples, we travel to Thimphu to sell our fruits. For mushrooms that have
a longer shelf life and are of high quality, we primarily supply to eastern Dzongkhags, as well as Wangdue and Trongsa Dzongkhags,” Sonam enthusiastically explained.This strategic distribution network ensures that Samsara Organic Farm’s products reach a wide customer base while maintaining high quality and freshness standards.

As a businessman Sonam doesn’t have a fixed time to start his work, he said sometimes it has to start from 4 in the morning, when he has to work with mushrooms, since working with mushrooms requires
cleanness. Further, he said sometimes when Gewog invites him to provide training for interested farmers on mushrooms, he gives training. As of now, he has almost completed providing training in eastern Dzongkhags.

Samsara Organic Farm also provided mushroom cultivation training for Draktsho School with no charge for providing training. Samsara Organic Farm not only does business but also helps the community through training. Even though they cannot help with finances they support them through providing training, so that they can be sustained on their own. He added, “We not only focused on getting money for us, we also have a plan to help others. Moreover, we also provide training to schools related to their subject entrepreneurship.”

“The main challenge for every entrepreneur in our country is financial, as most of us don’t get investors or financial support. For us first is financial, and another is not getting raw materials, in our community, we don’t have a paddy field so getting straw is difficult. During the summer main challenges are fluctuation in temperature and humidity, infection with mold which affects too much the production of mushrooms,” Sonam shared. However, they are working on how to prevent those challenges, and with support from ARDC, Wengkhar, and CAELEP have helped them with automation which regulates everything from phones so this has helped them to decrease the molds and temperatures within the farm.

All in all, today Sonam’s journey in mushroom cultivation in the eastern region exemplifies the impact of dedication and sustainability in agriculture. Starting with a small-scale operation, Sonam’s commitment to learning and adapting to advanced cultivation techniques has transformed his venture into a thriving business.

Sonam Gyeltshen’s success is not only measured by the high yield and quality of mushrooms but also by the positive ripple effects on his community. By providing employment opportunities, promoting eco-friendly practices, and providing training to fellow farmers around nearby Dzongkhags, Sonam has established himself as a pivotal figure in the agricultural landscape of the eastern region.

By Rinzin Dema