Types of Mushrooms

When we think of mushrooms and the southerly Mexico state of Oaxaca, the first point which traditionally comes to mind is María Sabina, Huautla de Jiménez and also hallucinogenic “magic” mushrooms. But gradually that’s all altering as an outcome of the revolutionary job of Josefina Jiménez and Johann Mathieu in mycology, through their company, Mico-lógica.

Based in the town of Benito Juárez, situated in Oaxaca’s Ixtlán area (more typically called the Sierra Norte, the state’s major ecotourism region), Mico-lógica’s mission is threefold: to train both Mexicans and visitors to the country in the inexpensive farming of a selection of mushroom varieties; to educate about the medical, nutritional and also environmental (lasting) value of mushrooms; as well as to conduct ongoing research study relating to optimal weather areas and also the variety of substrata for mushroom society.

The French-born Mathieu relocated to Mexico, and also as a matter of fact to Huautla de Jiménez, in 2005. “Yes, coming completely to Mexico from France to pursue my rate of interest in mushrooms seems like a lengthy way to take a trip,” Mathieu clarified in a current interview in Oaxaca. “Yet there really had not been much of a possibility to carry out studies and also grow a service in Western Europe,” he continues, “since reverence for mushrooms had actually been all but completely removed by The Church over the course of centuries; and also I found out that Mexico still maintains a regard as well as gratitude for the medical as well as dietary value of hongos. Mexico is much from mycophobic.”

Huautla de Jiménez is greater than a 5 hr adaptogenic mushrooms drive from the closest urban center. Appropriately, Mathieu ultimately understood that remaining in Huautla, while holding a historical appeal and also being in a geographic area for collaborating with mushrooms, would prevent his initiatives to expand an organization and also cultivate extensive passion in discovering fungi. Mathieu became mindful of the expanding online reputation of Oaxaca’s ecotourism neighborhoods of the Sierra Norte, as well as certainly the Feria Regional de Hongos Silvestres (regional wild mushroom festival), held each year in Cuahimoloyas.

Mathieu satisfied Josefina Jiménez at the summer season weekend mushroom event. Jiménez had transferred to Oaxaca from home town Mexico City in 2002. The two common comparable interests; Jiménez had researched agronomy, and for near to a decade had actually been working with lasting farming tasks in rural farming areas in the Huasteca Potosina area of San Luis Potosí, the hills of Guerrero and the coastline of Chiapas. Mathieu as well as Jiménez became organization, and after that life companions in Benito Juárez.

Mathieu and also Jiménez are focusing on 3 mushroom species in their hands-on workshops; oyster (seta), shitake and reishi. Their one-day workshops are for oyster mushrooms, and also two-day clinics for the latter 2 species of fungi. “With reishi, and to a lesser extent shitake, we’re also educating a fair little bit concerning the medicinal uses mushrooms, so even more time is required,” states Mathieu, “and also with oyster mushrooms it’s mostly [yet not specifically] a course on cultivation.”

While training workshops are currently only given in Benito Juárez, Mathieu and also Jiménez plan to broaden procedures to include both the main valleys as well as seaside areas of Oaxaca. The things is to have a network of manufacturers growing various mushrooms which are optimally fit for cultivation based on the specific microclimate. There have to do with 70 sub-species of oyster mushrooms, and also therefore as a species, the versatility of the oyster mushroom to various climatic areas is impressive. “The oyster can be expanded in a wide variety of various substrata, and that’s what we’re try out right now,” he elucidates. The oyster mushroom can thrive when grown on items which would certainly otherwise be waste, such as throw out from growing beans, sugar cane, agave (including the fibrous waste generated in mezcal distillation), peas, the typical river reed known as carriso, sawdust, and the listing takes place. Agricultural waste which might otherwise be delegated rot or be melted, each with negative environmental ramifications, can develop substrata for mushroom farming. It needs to be kept in mind, though commonplace, that mushroom cultivation is a highly sustainable, green industry. Over the previous numerous years Mexico has actually in fact been at the fore in lots of locations of sustainable industry.

Mathieu exemplifies just how mushrooms can serve a probably also greater ecological good:

” They can hold up to thirty thousand times their mass, having ramifications for hindering disintegration. They have actually been utilized to clean up oil spills through absorption and therefore are an important automobile for habitat repair. Research study has actually been made with mushrooms in the fight against woodworker ant destruction; it’s been recommended that the use of fungis has the potential to entirely overhaul the pesticide industry in an environmentally friendly method. There are actually numerous other eco-friendly applications for mushroom use, as well as in each situation the mushroom remains an edible byproduct. Take a look at the Paul Stamets YouTube lecture, 6 Ways Mushrooms Can Save The Globe.”

Mathieu and Jiménez can usually be discovered marketing their products on weekends in the organic markets in Oaxaca. They’re both greater than happy to discuss the dietary value of their items which range from naturally their fresh mushrooms, yet also as maintains, marinated with either chipotle as well as nopal or jalapeño and also cauliflower. The mushroom’s vitamin B12 can not be found in fruits or vegetables, and accordingly a diet that includes fungi is exceptionally crucial for vegetarians who can not obtain B12, frequently had in meats. Mushrooms can easily be an alternative to meats, with the advantage that they are not filled with prescription antibiotics and also hormonal agents usually found in industrially processed meat items.