She Made: discovery & recovery of Ukraine
Farming and production of mushroom jerky
Iryna Karpenko
Iryna Karpenko’s family farm is located in the Chernihiv region of northern Ukraine, on the outskirts of Sloboda, a remote village with limited GPS and mobile network coverage. The facilities of her mushroom jerky farm still bear the scars of war: the entrance doors remain riddled with machine-gun bullet holes, and the roof was recently repaired after an explosion of an unidentified device inside the building.
Despite these challenges, Iryna Karpenko is steadily restoring the farm and planning to expand it, even on land still undergoing demining after the retreat of Russian forces.
The project 'She Made: discovery & recovery of Ukraine' was created by Marie Claire Business Ukraine and UN Women Ukraine funded by The United Nations Women’s Peace and Humanitarian Fund (WPHF). WPHF mobilizes critical support for local and grassroots civil society organizations working on women, peace and security and humanitarian action. WPHF is a flexible and rapid financing mechanism supporting quality interventions designed to enhance the capacity of women to prevent conflict, respond to crises and emergencies, and seize key peacebuilding opportunities.
“One of the buildings, the drying facility, was severely damaged: the roof was pierced by shrapnel, and an explosion inside caused a fire that destroyed part of the structure. At first, it seemed impossible to restore, but we gradually began repairing it.” — Iryna Karpenko, founder of the farm and mushroom jerky production
- Iryna, where were you when the full-scale war began, and how is your business doing now?
Iryna Karpenko: The occupation began in March 2022 and lasted 25 days. During this time, Russian occupiers entered our territory. Just before the war, I was preparing to ship a batch of products from Chernihiv, so we packed everything we could and left. We couldn’t return to the farm: the bridge near Chernihiv was destroyed, and the area remained unsafe due to landmines.
When we were finally allowed to return, I initially thought the facilities no longer existed, as tanks or other military equipment could have been stationed there. The Russian occupiers had hidden among residential buildings, and we understood that everything could have been damaged during the de-occupation.
One of the buildings, the drying facility, was severely damaged: the roof was pierced by shrapnel, and an explosion inside caused a fire that destroyed part of the structure. At first, it seemed impossible to restore, but we gradually began repairing it.
Due to the damaged roof, humidity levels in the mushroom-growing facilities became unacceptable. For instance, we used to have swallows nesting under the roof, but after the explosion and subsequent damage, rain began pouring in. The humidity was so high that even new nests fell from the ceiling. When water is pouring on you, there’s nothing you can do—even the machines in the building became covered with white mold.
Now, despite all the challenges, we have not only restored the business but are also planning to expand it.
- How did you decide to start this business? How did the idea come about?
Iryna Karpenko: I am a music teacher by education, with 15 years of teaching experience in schools, but I’ve been cultivating mushrooms for about 20 years. So, I’ve been an entrepreneur longer than I was a teacher.
Back in the 1990s, I became interested in mushroom cultivation. We experimented with various types but eventually settled on oyster mushrooms. They are delicious, healthy, and relatively easy to grow.
The facility for the business came from property certificates my husband’s parents received in the 2000s. We bought out all the shares and registered it as private property. Initially, I grew mushrooms at home in my backyard. Then, as my maternity leave was ending, I decided to turn my hobby into a full-fledged business.
At that time, my salary as a schoolteacher was very low, while my hobby brought in significantly higher income.
My fellow teachers tried to discourage me, saying it was risky and asking, "What if it doesn’t work out?" I submitted my resignation letter several times, hesitated, but ultimately decided to take the risk and work for myself.
- How did the transformation from growing oyster mushrooms to creating such a unique product take place?
Iryna Karpenko: I started by producing mycelium—the planting material for mushrooms. Later, I established a public organization that even received funding.
We launched a mushroom farming school, invited experts, and conducted training sessions on technology, equipment, and even economics. A total of 118 people joined us, and together we began cultivating oyster mushrooms.
I registered a private enterprise and organized distribution: wholesalers picked up the products, and everything operated smoothly until 2019. Then the pandemic changed everything—markets closed, and distribution came to a halt. The mushrooms started to spoil, so we decided to process them.
We noticed that dried products like tomatoes and fruits were popular, but there were no mushrooms in this segment. So, we decided to give it a try. We developed a process, created recipes with various flavors—and that’s how the story of "Mushroom Jerky" began.
“Funding from UN Women Ukraine and WPHF has been a true lifesaver for us! Now we have a specialized compaction machine. Previously, a person could manually produce 40 blocks a day, but the machine can make 3 blocks per minute.”
- You participated in a program by the National Network for the Development of Local Philanthropy, supported by UN Women Ukraine and WPHF. Could you share what equipment you received and how this program has impacted your business?
Iryna Karpenko: See these straw blocks? We used to form them manually—filling and compacting them—but the process was very time-consuming and physically demanding. Funding from UN Women Ukraine and WPHF has been a true lifesaver for us! Now we have a specialized compaction machine that has significantly streamlined the process.
We also expanded the container used for soaking straw. With this equipment, our work has become much more efficient: while a person could manually produce 40 blocks a day, the machine now produces 3 blocks per minute. This has dramatically accelerated the entire process.
- Do power outages affect your production?
Iryna Karpenko: Absolutely!
We purchased a generator, but due to the rising costs of mushroom cultivation, it’s not practical to use it continuously. When the electricity was off for three hours, the facility would cool down during that time, and after power was restored, it wouldn’t have enough time to reheat fully within those same three hours. These temperature fluctuations caused the mushrooms to grow misshapen and of lower quality because the conditions were no longer optimal for their growth.
Moreover, the drying process poses another challenge—it requires a minimum of 16 hours at a consistent temperature. If the temperature fluctuates even slightly, as it did during the summer, the products can spoil, and the entire batch is lost.
Blackouts are a major challenge for our business.
“The majority of our customers are from the U.S., Europe, and Canada.”
- How much mushroom material do you currently harvest per season?
Iryna Karpenko: This chamber you saw produces about a ton of mushrooms in a month and a half. We are gradually increasing production volumes and planning to open new chambers.
Mushrooms grow slowly, but the demand for jerky is increasing.
At first, we weren’t sure if there would be demand for this product. We started selling through Instagram, then opened a store on Etsy, and sales started there as well. The majority of our customers are from the U.S., Europe, and Canada. Now, I want to focus on more active promotion through platforms like Etsy because our jerky is plant-based protein and a healthy product that’s in high demand, especially in Western markets. In Ukraine, this product is still relatively unknown.
Of course, when we showcase our jerky at exhibitions, people try it and start buying.
If we just offer it, people don’t know what it is.
- Do you have special packaging for international customers?
Iryna Karpenko: We’ve developed new packaging, but for now, we’re still using the old labels. We’re gradually improving it. The packaging isn’t entirely professional yet, but it’s sufficient for a start. We’re already working with a company that assists us with packaging, though it’s very expensive.
- Do the climatic conditions of your region support the development of this business?
Iryna Karpenko: Yes, the local climate is very favorable for our work. The best conditions for growing mushrooms are in spring and autumn. During these seasons, the demand for mushrooms tends to decrease because many people collect wild mushrooms. However, since we process our mushrooms, we can offer them at other times and to other markets, which is a significant advantage for the business.
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- Have you undergone certification for this product? If, for example, someone wants to grow mushroom material at home or build a lab for producing jerky, what certifications would they need for export?
Iryna Karpenko: We’ve developed technical specifications for our product. Every time we produce a new batch, we conduct laboratory tests. However, certification isn’t mandatory since this isn’t a meat product. That said, we always create a research protocol for each batch to confirm that the product is free of harmful contaminants. We grow mushrooms, process them into jerky, and then let them rest for several weeks to allow the flavors to meld and the moisture to stabilize.
After this, we create a protocol for each batch, and only then do we sell the product, even to large stores.
Additionally, our technology and recipes are unique, and we are currently in the process of registering a trademark for the term “Mushroom Jerky.”
“Jerky has a long shelf life. It’s a ready-to-eat product—just open the pack and enjoy. Plus, jerky is incredibly nutritious, containing numerous enzymes, vitamins, trace elements, and soluble polysaccharides.”
- Can you tell us more about the uniqueness of your invention—mushroom jerky?
Iryna Karpenko: Jerky has a long shelf life. It’s a ready-to-eat product—no preparation required. Just open the pack and enjoy. It’s convenient for travel, ideal as a quick snack when there’s no time to cook, and even the military really appreciates our product.
Additionally, jerky is incredibly nutritious, containing numerous enzymes, vitamins, trace elements, and soluble polysaccharides.
This has been scientifically proven. We don’t use preservatives, artificial colors, or flavor enhancers in our recipes. Our jerky retains all its beneficial properties because it is marinated and dehydrated at low temperatures.
The price is 75 UAH for 35 grams, and we’re competitive even in terms of cost. I believe our niche rivals meat-based snacks. When you taste our jerky, you might not even realize it’s plant-based—it’s similar to meat in texture, fiber, and the density of plant-based protein.
- You mentioned several recipes and flavors. What is your current assortment, and how do you plan to develop it further?
Iryna Karpenko: Currently, we have six flavors: chili, spicy, teriyaki (with ginger and garlic), horseradish, and classic (salt and pepper). We’re planning to introduce new options, including jerky with mustard and honey, barbecue, and creamy with Italian herbs.
“Mushrooms can also serve as raw materials for cosmetic products, micellar water, and skincare items. They can even be used to create mushroom-based leather for the fashion, design, and decor industries.”
- Do you plan to expand your product line? What else can be made from mushrooms?
Iryna Karpenko: Yes, we’re planning to expand our product range. We already have an idea for dried mushrooms in oil, and they are absolutely delicious! They’re similar to sun-dried tomatoes, but even tastier—you can use them on pizza or serve them with sandwiches. We also plan to produce mushroom crackers using the stems left over from jerky production. Recently, we tested some incredibly flavorful mushroom pastes!
Overall, we have many ideas, as mushrooms can also serve as raw materials for cosmetic products, micellar water, and skincare items. They can even be used to create mushroom-based leather for the fashion, design, and decor industries.
We aim to highlight the potential of this product to the entire industry and encourage others to cultivate it. These are sustainable and very modern farming practices.
- Do you plan to purchase raw materials for such ambitious development goals?
Iryna Karpenko: After the start of the full-scale Russian-Ukrainian war, we realized we wouldn’t have enough mushrooms for jerky production. So, we decided to involve others in the process, particularly rural residents. We provide them with planting materials, such as mycelium, and they grow mushrooms for us. This approach allows us to scale up production and ensure a steady supply of mushroom material.
“The demand for functional food is rapidly growing worldwide, and according to research, it’s truly worth investing in. Mushrooms are an excellent meat substitute for those who have consciously chosen to avoid it or cannot consume it due to health reasons.”
- How many local suppliers do you currently work with, and how do you plan to develop these relationships?
Iryna Karpenko: At the moment, we collaborate with twelve farmers and households. Each has different production capacities, so the supply of mushrooms varies—sometimes there’s more, sometimes less. There was even a month when they didn’t supply any mushrooms at all, as they initially consumed them themselves or shared them with friends. Over time, however, they started bringing mushrooms to sell. It’s a profitable and worthwhile business because mushroom cultivation requires only straw, which is freely available, and mycelium. This allows people to grow mushrooms either for sale or for personal use.
My goal is to continue developing this collaboration, as I aim to create something akin to family dairy farms but for mushroom cultivation. We can establish family mushroom farms and provide local community members with additional income opportunities.
The demand for functional food is rapidly growing worldwide, and according to research, it’s truly worth investing in. Mushrooms are an excellent meat substitute for those who have consciously chosen to avoid it or cannot consume it due to health reasons.
That’s why I envision combining industry growth with the establishment of a dedicated mushroom cultivation training center. These modern, sustainable production technologies for healthy and nutritious food can support the economic development of our region.
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The idea and coordination of the project: the UN Women Ukraine team. The civil society organizations that were involved in selecting entrepreneurship stories: The National Network for the Development of Local Philanthropy.
Media Expedition: General Producer of Marie Claire Business and Project Creative Director: Julia Brosko. Head of Brand Marie Claire Ukraine: Kateryna Fastovets. Expedition Team Administration: Yanina Provotar. Photos on this page: Nadia Berska. Video: Marharyta Omelchuk. Editing: Viktor Khodosov. Texts: Julia Brosko. Retouching: Olena Chykylova. Web: Vitalii Provotar. Expedition Driver: Svitlana Sapon.
The United Nations Women’s Peace and Humanitarian Fund (WPHF) is the only global mechanism exclusively dedicated to supporting women’s participation in peacebuilding, security processes, and humanitarian assistance. Governed by a group of representatives from civil society, governments, and the UN, WPHF is a multi-partner trust fund that mobilizes urgently needed funding for local, women-led organizations and works alongside women on the front lines to build sustainable peace.
Since 2016, WPHF has provided funding and strengthened the capacity of more than 1,000 local women’s civil society organizations working on the "Women, Peace, and Security" agenda and implementing humanitarian initiatives in 41 crisis-affected countries worldwide.
This publication is produced with funding from the United Nations Women’s Peace and Humanitarian Fund (WPHF), however, the views expressed and content included does not imply official endorsement or acceptance by the United Nations.