When we think of mushrooms and the southern Mexico state of Oaxaca, the very first thing which traditionally comes to mind is María Sabina, Huautla de Jiménez and hallucinogenic “magic” mushrooms. But gradually that’s all changing as a outcome of the groundbreaking function of Josefina Jiménez and Johann Mathieu in mycology, by means of their organization, Mico-lógica.
Based in the village of Benito Juárez, positioned in Oaxaca’s Ixtlán district (extra generally known as the Sierra Norte, the state’s primary ecotourism region), Mico-lógica’s mission is threefold: to train both Mexicans and guests to the country in the low-price cultivation of a assortment of mushroom species to educate about the medicinal, nutritional and environmental (sustainable) value of mushrooms and to conduct ongoing research with regards to optimum climatic regions and the diversity of substrata for mushroom culture.
The French-born Mathieu moved to Mexico, and in fact to Huautla de Jiménez, in 2005. “Yes, coming all the way to Mexico from France to pursue my interest in mushrooms appears like a lengthy way to travel,” Mathieu explained in a current interview in Oaxaca. “But there truly wasn’t much of an chance to conduct research and grow a company in Western Europe,” he continues, “because reverence for mushrooms had been all but fully 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 worth of hongos. Mexico is far from mycophobic.”
Huautla de Jiménez is more than a 5 hour drive from the closest metropolitan center. Accordingly, Mathieu ultimately realized that staying in Huautla, while holding an historic allure and being in a geographic area conducive to operating with mushrooms, would hinder his efforts to develop a business enterprise and cultivate widespread interest in studying about fungi. Mathieu became cognizant of the burgeoning reputation of Oaxaca’s ecotourism communities of the Sierra Norte, and indeed the Feria Regional de Hongos Silvestres (regional wild mushroom festival), held annually in Cuahimoloyas.
Mathieu met Josefina Jiménez at the summertime weekend mushroom occasion. 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 functioning 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-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 makes use of of mushrooms, so far more time is expected,” says Mathieu, “and with oyster mushrooms it is predominantly [but not exclusively] a course on cultivation.”
Even though education seminars are now only offered in Benito Juárez, Mathieu and Jiménez strategy to expand operations to include both the central valleys and coastal regions of Oaxaca. The object is to have a network of producers developing various mushrooms which are optimally suited for cultivation primarily based on the specific microclimate. There are about 70 sub-species of oyster mushrooms, and as a result as a species, the adaptability of the oyster mushroom to distinct climatic regions is remarkable. “The oyster can be grown in a multitude of diverse substrata, and that’s what we’re experimenting with appropriate now,” he elucidates. The oyster mushroom can thrive when grown on goods which would otherwise be waste, such as discard from cultivating beans, sugar cane, agave (like the fibrous waste developed in mezcal distillation), peas, the widespread river reed recognized as carriso, sawdust, and the list goes on. Agricultural waste which may well otherwise be left to rot or be burned, each and every with adverse environmental implications, can kind substrata for mushroom cultivation. It really should be noted, although trite, that mushroom cultivation is a highly sustainable, green market. Over the previous various years Mexico has in reality been at the fore in lots of areas of sustainable sector.
Mathieu exemplifies how mushrooms can serve an arguably even higher environmental fantastic:
“They can hold up to thirty thousand instances their mass, obtaining implications for inhibiting erosion. One up mushroom chocolate bar ‘ve been applied to clean up oil spills by way of absorption and hence are an vital automobile for habitat restoration. Analysis has been completed with mushrooms in the battle against carpenter ant destruction it is been recommended that the use of fungi has the potential to absolutely revamp the pesticide industry in an environmentally friendly way. There are actually hundreds of other eco-friendly applications for mushroom use, and in each case the mushroom remains an edible by-item. Take a look at the Paul Stamets YouTube lecture, 6 Strategies Mushrooms Can Save The World.”
Mathieu and Jiménez can usually be identified promoting their goods on weekends in the organic markets in Oaxaca. They’re both much more than happy to talk about the nutritional worth of their goods which variety from naturally their fresh mushrooms, but also as preserves, marinated with either chipotle and nopal or jalapeño and cauliflower. The mushroom’s vitamin B12 cannot be identified in fruits or vegetables, and accordingly a eating plan which consists of fungi is really important for vegetarians who can not get B12, most usually contained in meats. Mushrooms can simply be a substitute for meats, with the advantage that they are not loaded with antibiotics and hormones typically discovered in industrially processed meat products.