𝐏𝐫𝐢𝐦𝐞 𝐌𝐢𝐧𝐢𝐬𝐭𝐞𝐫 𝐉𝐨𝐢𝐧𝐬 𝐌𝐚𝐭𝐬𝐮𝐭𝐚𝐤𝐞 𝐅𝐞𝐬𝐭𝐢𝐯𝐚𝐥 𝐈𝐧 𝐆𝐞𝐧𝐞𝐤𝐡𝐚

…𝒄𝒆𝒍𝒆𝒃𝒓𝒂𝒕𝒊𝒐𝒏 𝒆𝒎𝒑𝒉𝒂𝒔𝒊𝒛𝒆𝒔 𝒔𝒖𝒔𝒕𝒂𝒊𝒏𝒂𝒃𝒍𝒆 𝒉𝒂𝒓𝒗𝒆𝒔𝒕, 𝒆𝒄𝒐𝒏𝒐𝒎𝒊𝒄 𝒃𝒆𝒏𝒆𝒇𝒊𝒕𝒔 𝒂𝒏𝒅 𝒄𝒖𝒍𝒕𝒖𝒓𝒂𝒍 𝒑𝒓𝒆𝒔𝒆𝒓𝒗𝒂𝒕𝒊𝒐𝒏

By Tashi Tshewang

The Matsutake Mushroom Festival was celebrated in Genekha on August 15 and 16, bringing together locals and visitors for one of Bhutan’s most anticipated harvest events. Over two days, participants joined mushroom foraging, sampled traditional cuisine, enjoyed cultural performances, and visited community markets set against the scenic Genekha valley. The event was attended by Prime Minister Tshering Tobgay, who supported the celebration of Bhutan’s seasonal harvest.

The festival coincided with the peak season for the prized Matsutake mushroom, locally known as Sangay Shamu, valued for its flavor and high market price. Locals and visitors collected mushrooms from nearby forests, which were sold fresh or prepared into traditional dishes at the festival grounds. Organized by the Genekha Gewog (block) administration with support from the Tourism Council of Bhutan and local communities, the event aimed to promote sustainable harvesting practices and support rural livelihoods.

In addition to mushroom foraging, food stalls served local meals, artisans displayed handicrafts, and cultural groups performed folk songs and dances. Farmers and artisans from surrounding villages filled the market area with organic produce, handmade crafts, and local specialties.

Over the years, the festival has grown in popularity, attracting domestic tourists, international visitors, and food enthusiasts eager to experience Bhutan’s seasonal harvest. For the Genekha community, the event is more than a tourist attraction; it is a celebration of culture, livelihood, and environmental care. Local leaders highlighted that responsible harvesting is essential to preserve the mushrooms for future generations, while tourism revenue provides economic benefits to rural households.

During his visit, Prime Minister Tshering Tobgay commended the community’s efforts and stressed the importance of sustainable agriculture and rural economic development. He praised the collaborative spirit of the people and said supporting local livelihoods and promoting Bhutanese culture remain key priorities for the government.

Sangay, chairperson of the Matsutake mushroom committee, explained, “We had five villages with more than 300 people, and all of them were involved in growing mushrooms. Every household took part during the season, whether collecting mushrooms from the forest, selling them fresh in the market, or preparing them for visitors at the festival. We even held a meeting at the mushroom center in the gewog to discuss the price for this year’s harvest, and the final decision was announced through the media so that everyone could be informed and there would be no misunderstandings.”

He added that mushroom cultivation has become one of the main sources of income for the community but comes with challenges such as fluctuating market prices, risk of overharvesting, and the need to maintain quality standards. To support growers, those with contracts were allocated Nu. 500,000 as financial assistance. The fund was released in installments under clear rules to ensure fair distribution and prevent misuse.

“If there were three contracts for mushroom supply, we released the fund in three parts,” Sangay said. “Anyone who wanted to receive the fund had to visit the office for three consecutive days to confirm their interest and commitment. If they failed to do so, the fund was not given. We also created specific rules and regulations to address any misuse. This way, the support reached only those genuinely engaged in mushroom cultivation and contributing to the community’s economy.”

Tenzin Choeden, a Tshogpa (local representative) of Genyenkha, said preparations were made collectively. “We had five Tshogpas in total for the chiwog, and we also had a mushroom committee. From each chiwog, there was one committee member, making five members overall. Everyone from the committee participated together with the chiwog’s Tshogpas and the mushroom Tshogpas, and we prepared for the festival together. The people also actively participated in the program.”

She added that the success of the festival depended on coordination and cooperation. “The most important part of this preparation was the connection and cooperation between the people and the committee. Without good collaboration from both sides, the program could not have been held properly, and the festival would not have been as successful.”

Yangchen Lhamo, one of the mushroom collectors, said the market was vital for their livelihood. “The market was what we needed, and the festival really helped us sell our mushrooms. During the festival, there were more customers, and many foreign visitors bought our mushrooms, giving us hope to continue our collection work. Even local people gathered, and we saw many visitors from different dzongkhags (districts) coming to the festival to buy, as the price here was much better than in the vegetable markets.”

She explained that mushroom collection is not an easy task and often involves physical risks. “Collecting mushrooms was a work with risk. We sometimes faced wild animals in the forest, which made our work dangerous. Still, the income we earned during the festival made all the effort worthwhile.”

Sangay Zam, another mushroom collector from Genekha, said they followed a system of classification. “We categorized the Matsutake mushrooms into A and B. The A type was the best quality- fresh, clean, larger in size, and without any damage. The B type was smaller or had slight damage from insects or handling, so it did not fetch as much in the market. The price for A was Nu. 2,000 per kilogram, while the price for B was Nu. 1,200 per kilogram. This system made it easier for customers to know what they were buying and for us to set fair prices.”

She added that the classification helped maintain quality standards and fairness. The festival provided a platform for collectors to connect directly with customers and showcase Bhutan’s prized seasonal delicacy.
The mushroom collection season lasts about two months, from mid-August to mid-October. During this time, collectors spend long hours in forests, navigating steep and muddy trails. Despite the challenges, the income supports many families in the gewog.

“The B type was usually the small ones or those with a little damage. The A type was fresh and in good condition, which was why it fetched a higher price,” said Sangay Zam. “During the two months of collection, we tried to gather as much as we could, but we also made sure not to overharvest so that the mushrooms would grow again next year.”