When we assume of mushrooms and the southern Mexico state of Oaxaca, the very first issue which traditionally comes to thoughts is María Sabina, Huautla de Jiménez and hallucinogenic “magic” mushrooms. But gradually that’s all changing as a result of the groundbreaking work of Josefina Jiménez and Johann Mathieu in mycology, via their enterprise, Mico-lógica.
Primarily based in yoursite.com of Benito Juárez, positioned in Oaxaca’s Ixtlán district (more usually recognized as the Sierra Norte, the state’s primary ecotourism region), Mico-lógica’s mission is threefold: to train each Mexicans and visitors to the country in the low-expense cultivation of a range of mushroom species to educate about the medicinal, nutritional and environmental (sustainable) value of mushrooms and to conduct ongoing investigation concerning optimum climatic regions and the diversity of substrata for mushroom culture.
The French-born Mathieu moved to Mexico, and in truth to Huautla de Jiménez, in 2005. “Yes, coming all the way to Mexico from France to pursue my interest in mushrooms seems like a long way to travel,” Mathieu explained in a current interview in Oaxaca. “But there actually wasn’t considerably of an chance to conduct research and develop a business enterprise in Western Europe,” he continues, “since reverence for mushrooms had been all but entirely eradicated by The Church over the course of centuries and I discovered that Mexico nonetheless maintains a respect and appreciation for the medicinal and nutritional value of hongos. Mexico is far from mycophobic.”
Huautla de Jiménez is extra than a 5 hour drive from the closest metropolitan center. Accordingly, Mathieu ultimately realized that staying in Huautla, when holding an historic allure and becoming in a geographic region conducive to working with mushrooms, would hinder his efforts to grow a small business and cultivate widespread interest in understanding about fungi. Mathieu became cognizant of the burgeoning reputation of Oaxaca’s ecotourism communities of the Sierra Norte, and certainly the Feria Regional de Hongos Silvestres (regional wild mushroom festival), held annually in Cuahimoloyas.
Mathieu met Josefina Jiménez at the summertime weekend mushroom event. Jiménez had moved to Oaxaca from hometown Mexico City in 2002. The two shared comparable interests Jiménez had studied agronomy, and for close to a decade had been operating with sustainable agriculture projects in rural farming communities in the Huasteca Potosina region of San Luis Potosí, the mountains of Guerrero and the coast of Chiapas. Mathieu and Jiménez became organization, and then life partners in Benito Juárez.
Mathieu and Jiménez are concentrating on 3 mushroom species in their hands-on seminars oyster (seta), shitake and reishi. Their one particular-day workshops are for oyster mushrooms, and two-day clinics for the latter two species of fungus. “With reishi, and to a lesser extent shitake, we’re also teaching a fair bit about the medicinal uses of mushrooms, so additional time is essential,” says Mathieu, “and with oyster mushrooms it is predominantly [but not exclusively] a course on cultivation.”
While education seminars are now only offered in Benito Juárez, Mathieu and Jiménez strategy to expand operations to contain each the central valleys and coastal regions of Oaxaca. The object is to have a network of producers expanding unique mushrooms which are optimally suited for cultivation primarily based on the distinct microclimate. There are about 70 sub-species of oyster mushrooms, and therefore as a species, the adaptability of the oyster mushroom to diverse climatic regions is outstanding. “The oyster can be grown in a multitude of distinctive substrata, and that is what we’re experimenting with proper now,” he elucidates. The oyster mushroom can thrive when grown on items which would otherwise be waste, such as discard from cultivating beans, sugar cane, agave (which includes the fibrous waste made in mezcal distillation), peas, the widespread river reed identified as carriso, sawdust, and the list goes on. Agricultural waste which might otherwise be left to rot or be burned, each with adverse environmental implications, can type substrata for mushroom cultivation. It really should be noted, although trite, that mushroom cultivation is a very sustainable, green sector. More than the past various years Mexico has in fact been at the fore in lots of regions of sustainable industry.
Mathieu exemplifies how mushrooms can serve an arguably even higher environmental superior:
“They can hold up to thirty thousand times their mass, possessing implications for inhibiting erosion. They’ve been made use of to clean up oil spills by means of absorption and hence are an vital car for habitat restoration. Study has been accomplished with mushrooms in the battle against carpenter ant destruction it really is been suggested that the use of fungi has the possible to completely revamp the pesticide industry in an environmentally friendly way. There are literally hundreds of other eco-friendly applications for mushroom use, and in every single case the mushroom remains an edible by-solution. Take a look at the Paul Stamets YouTube lecture, 6 Techniques Mushrooms Can Save The World.”
Mathieu and Jiménez can generally be located selling their goods on weekends in the organic markets in Oaxaca. They are both more than pleased to talk about the nutritional worth of their solutions which range from naturally their fresh mushrooms, but also as preserves, marinated with either chipotle and nopal or jalapeño and cauliflower. The mushroom’s vitamin B12 can’t be identified in fruits or vegetables, and accordingly a diet program which incorporates fungi is particularly important for vegetarians who cannot get B12, most generally contained in meats. Mushrooms can quickly be a substitute for meats, with the benefit that they are not loaded with antibiotics and hormones generally identified in industrially processed meat solutions.