From Rags to Riches: Turning a Passion for Sustainable Agriculture into a Thriving Business
Meet Nguyen Thanh Long, a 30-year-old entrepreneur with a passion for sustainable agriculture. With his innovative spirit and hard work, Long has successfully built a thriving business centered around oyster mushroom farming, earning him an impressive annual income of 4 to 5 billion VND.
Long’s journey began after graduating from Can Tho University. He returned to his hometown in Thai Binh and worked for a branch of a plant protection company. However, his true passion lay elsewhere, and soon he ventured into farming and selling potato seeds and plant protection products. Unfortunately, this initial endeavor ended in failure, leaving him penniless.
Nguyen Thanh Long ventured into the world of entrepreneurship in Vietnam’s Mekong Delta region, unexpectedly achieving a revenue of approximately 5 billion VND. Photo: Thanh Nien Newspaper.
Undeterred by this setback, Long relocated to Vinh Long in 2018, determined to start afresh. He initially invested in a mini soccer field but soon stumbled upon the lucrative potential of oyster mushroom farming. He traveled to Can Tho to learn from experienced farmers and established his own farm on a 500-square-meter plot. However, the initial results were disappointing due to low-quality spawn.
Long’s perseverance paid off as he returned to Thai Binh, seeking knowledge from reputable farms. He learned the intricacies of spawn production and refined his techniques. With newfound knowledge, Long returned to his farm, determined to implement a closed-loop system, producing spawn and selling mushroom products.
Long reveals the secret to his success: “Oyster mushrooms take over two months to harvest. The process involves multiple steps, from mixing sawdust with lime for 15 days to blending it with straw and sterilizing the mixture in an autoclave. A mushroom farm must maintain wind-protected culling culture areas and possess equipment to eradicate wild mushroom spores. The incubation and cultivation areas need to be well-ventilated for the mushrooms to thrive and prevent diseases,” he shared with Thanh Nien Newspaper.
Long’s agricultural endeavors also extend beyond mushroom farming. He collaborates with his former university, Can Tho University, to develop new products such as mushroom shrimp paste, pickled mushrooms, and vegetarian beef jerky. Additionally, he plans to expand his farm to 3,500 square meters, adopting new procedures to increase efficiency and yield.
Long’s mushroom farm has the capacity to supply 300-400 kg of mushrooms daily, purchased by traders on-site at VND 45,000 per kg. Photo: Thanh Nien Newspaper.
Long explains his innovative approach: “With the new mushroom farming procedure, I’ve constructed a modern farm that follows an entirely novel process. The current farm utilizes a water-based shock-cooling irrigation system, while the new one will feature a refrigeration unit, reducing production time by 50% without compromising yield. However, the investment costs are significantly higher.”
The type of mushroom that brings high income to farmer Thanh Long.
In addition to his mushroom enterprise, Long has also ventured into solar energy production since 2020, with a total capacity of 965 kWp, expected to generate revenue for the next 20 years. His solar energy project currently brings in approximately 220-250 million VND per month.
Through his dedication and diverse ventures, Long’s annual income from his mushroom farm, solar energy production, and mini soccer field business has reached an impressive 4 to 5 billion VND.
A Farmer’s Journey to Success: Turning Oyster Mushroom Farming into a Profitable Venture
Long is not the only farmer to find financial success through oyster mushroom farming. Another inspiring story belongs to Bui Van Muoi, a 57-year-old farmer from Ho Chi Minh City, who has achieved a stable annual income of 2 billion VND through his mushroom farming business.
Mr. Bui Van Muoi, a native of Nha Be District, Ho Chi Minh City, moved to Can Gio District with his family to pursue farming. In 1989, he and his wife relocated to her hometown in Hoa Phu Commune, Cu Chi District, to start their mushroom farming business, “Nam 10 Sai Gon.”
Mr. Muoi, the mushroom farmer who earns 2 billion VND per year.
Recalling the early days of his venture, Muoi shared the challenges they faced due to financial difficulties and limited technical knowledge. There were times when improper handling of the growing medium led to the total loss of spawn. However, these setbacks became valuable lessons, leading him to develop a standardized procedure and improve the quality of spawn and mushrooms.
“This profession is not inherently difficult, but it demands dedication and constant monitoring,” Muoi confided to Dan Viet. “The key to success lies in adhering to a precise procedure, as each step is crucial. Deviating from the process can lead to complete failure.”
Over the years, with accumulated capital and experience, “Nam 10 Sai Gon” expanded from its initial 500-square-meter area to 2,000 and now 3,000 square meters. Muoi also invested in equipment such as a sawdust screening machine, industrial steam boiler, and forklift to ensure consistent quality of the growing medium and spawn while reducing labor costs.
The demand for mushrooms has led to the expansion of this industry in various localities, including Vinh Long, Tra Vinh, Hau Giang, Dong Nai, Binh Phuoc, and Ba Ria – Vung Tau. “Nam 10 Sai Gon” alone produces over 100,000 bags of spawn each month, generating an average annual revenue of 2 billion VND.
The Little-Known Benefits of Mushrooms
Mushrooms are a nutrient-rich food source with a low-calorie count. They are packed with antioxidants and fiber and are an excellent source of vitamin B, selenium, zinc, and copper, all vital for energy production and a robust immune system. Additionally, mushrooms aid in reducing the risk of metabolic disorders, supporting weight loss, and enhancing cognitive function.
Research published in the Advance in Nutrition journal in September 2021 revealed that regular mushroom consumption lowered the risk of cancer by 34%, particularly breast cancer. Mushrooms contain powerful antioxidants like ergothioneine and glutathione, which protect cells from damage.
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