Solid state cultivation of Streptomyces clavuligerus for cephamycin C production was carried out in a system consisting of wheat rawa 5 g; cotton seed deoiled cake 5 g; sunflower cake 0.5 g; corn steep liquor 1 g; MgSO4.7H(2)O 0.06 g; CaCO3 0.1 g; K2HPO4 44 g; with initial moisture content of 80%, initial pH 6.5 and a fermentation temperature in the range 28-30 degrees C. The fermentation cycle was about 5 days. Streptomyces clavuligerus growth was observed on the 2nd day and production of cephamycin C was initiated on 3rd day. Abundant mycelial growth was observed from the 3rd day and reached stationary phase by the 5th day. Cephamycin C was produced maximally at a rate of 15 mg/g substrate on the 5th day and was stable until the 30th day with only marginal decrease in titre.