Mushroom Consumption and Purchasing Habits in the Northern Territory of Australia

Containing essential nutrients and bioactive compounds, edible mushrooms are emerging as low‐calorie alternative protein sources for dietary diversification worldwide. However, the Australian Northern Territory (NT) depends on interstate supply for mushrooms due to minimal production and the absence of an established commercial industry. This cross‐sectional survey assessed the purchasing behaviours of 219 NT consumers and the feasibility of instituting a local mushroom trade. Among the evenly gender distributed participants, a stable consumer market was observed. Predominantly from supermarkets, the participants reported weekly, monthly, or occasionally purchasing mushrooms. Most participants also spent less than AUD 5 per week, while several spent between AUD 5 and AUD 10, with freshness, product quality, and affordability being key purchasing determinants. Moreover, mushrooms were purchased for taste and nutritional benefits and were primarily consumed cooked. Although interest in specialty varieties was significant, button mushrooms were the most consumed, followed by oyster mushrooms. Almost all participants (80%) also preferred locally grown mushrooms and placed a substantial value on sustainability.