Two new mushroom strains developed in South Korea for Kenyan conditions have been launched at Jomo Kenyatta University of Agriculture and Technology (JKUAT), alongside a smart farm structure designed to make mushroom production more energy-efficient, data-driven and accessible to farmers.
The strains, JAMBO101 and MAMBO101, were developed by South Korean agricultural biotechnology firm Mush& Co. Ltd and will undergo pilot testing in Kenya under a partnership involving JKUAT’s JHUB Africa, Mush& and the Korea International Cooperation Agency (KOICA).
The strains were developed by Mush& using biotechnology to withstand Kenyan environmental conditions and achieve high yields. They were deposited under the Budapest Treaty with the Korean Collection for Type Cultures (KCTC), an internationally recognized depositary authority, on March 3, 2026.
JHUB Africa Founder and Director Dr. Lawrence Nderu said the project had evolved from its beginnings in 2024 into a multidisciplinary initiative bringing together agriculture, engineering, computing, communication and business expertise.
“The goal is to move from continuous energy-heavy monitoring toward context-aware, optimized interventions,” Dr Nderu said.
The mushroom house was redesigned using pumice to improve insulation and reduce energy and water consumption after the initial design was found to be energy-intensive.
The project is also integrating artificial intelligence, Internet of Things technology and environmental sensors to support farmers.
A two-tier AI system is being developed to detect mushroom diseases and stress by combining images with data on environmental conditions. The information will then be distilled into a smaller TinyML model capable of running offline on a farmer’s smartphone.
Another AI model, Lugaghen, is being trained in Gikuyu, Kamba and Luyia to enable farmers to interact with a chatbot and receive mushroom cultivation guidance in local languages.
Mush& Co. Ltd founder and chief executive Jihyun Jung said the new strains were developed specifically for Kenyan conditions and would undergo local pilot testing before being adopted by farmers.
She said the ultimate goal was to enable farmers to generate sustainable incomes using small-scale mushroom houses.
The project, supported financially through KOICA’s Creative Technology Solution (CTS) Programme, is also targeting young people through hands-on training and entrepreneurship opportunities.
Between 50 and 70 students from computing, agriculture, engineering, business and other disciplines are expected to participate in the initiative.
Dr Nderu said the project was designed to go beyond mushroom production by developing a complete value chain covering production, expert support and market access.
KOICA Kenya Country Director Wankyu Park described the launch of the two strains and smart farm as a significant scientific milestone.
He said the initiative demonstrated how the agency’s CTS Programme could connect Korean technology enterprises with local academic and innovation institutions.
“KOICA will continue to identify and bring innovative Deep Tech Korean enterprises to Kenya,” Mr Park said.
He said the agency’s objective was to ensure advanced technologies were adapted to local needs while contributing to productivity, innovation and sustainable development.
JKUAT Registrar, Research, Production and Extension Dr Patrick Mbindyo said partnerships between universities and industry were increasingly important in giving students practical skills.
He noted that JKUAT’s planned transition to a more competency-based education system by 2029 would make such collaborations even more critical.
Professor George Thiong’o, Principal of the College of Pure and Applied Sciences, said JHUB Africa had demonstrated the value of interdisciplinary collaboration in addressing societal challenges.
He said the growth of computing and information technology had opened opportunities to apply technology in agriculture, medicine and other sectors.
The project is also expected to contribute to food security, climate-smart agriculture and the development of Kenya’s bio-economy.
Beyond food production, the partners are exploring possible applications of mushroom technology in areas such as alternative proteins and biomaterials.
Dr John Kinyuru, a JHUB Africa co-founder and JKUAT food scientist, said the initiative could create opportunities for students to become innovators and entrepreneurs in the mushroom sector.
He challenged participants to identify ways of contributing to the sector as researchers, entrepreneurs and business people.
