ORANJESTAD (AAN) – At just 34 years old, entrepreneur Kenny Balentin is pioneering the local agricultural sector with KEBA Botanicals, a project focused on the organic cultivation of oyster mushrooms in Aruba. Using a specially adapted laboratory, the mushrooms are grown under controlled conditions to ensure high quality and consistency, primarily supplying hotels and restaurants.
Balentin emphasizes that the initiative not only provides fresh, sustainable products but also contributes to local agricultural diversification and reduces dependence on imports. While the company currently employs one part-time staff member, Balentin oversees most daily operations, including product delivery.
Sustainability is a central focus, with production methods designed to minimize waste and protect the environment. KEBA Botanicals aims to become a primary supplier for Aruba’s hospitality and gastronomy sectors. Despite initial challenges in convincing clients to try a relatively new local product, interest and appreciation for the mushrooms are steadily growing.
Currently, KEBA Botanicals sells 40–50 kilograms of mushrooms weekly, with the capacity to produce up to 100 kilograms, allowing room for expansion. Key advantages include superior freshness compared to imported mushrooms, direct delivery, and year-round availability.
Balentin is optimistic about the future, confident that as more people and businesses recognize the benefits of fresh local mushrooms, KEBA Botanicals will continue to grow, supporting Aruba’s economic diversification and promoting local agricultural production.
