When we feel of mushrooms and the southern Mexico state of Oaxaca, the initially factor which traditionally comes to thoughts is María Sabina, Huautla de Jiménez and hallucinogenic “magic” mushrooms. But slowly that’s all altering as a result of the groundbreaking work of Josefina Jiménez and Johann Mathieu in mycology, by way of their business, Mico-lógica.
Primarily based in the village of Benito Juárez, situated in Oaxaca’s Ixtlán district (more commonly known as the Sierra Norte, the state’s main ecotourism region), Mico-lógica’s mission is threefold: to train both Mexicans and guests to the nation in the low-price cultivation of a selection of mushroom species to educate about the medicinal, nutritional and environmental (sustainable) value of mushrooms and to conduct ongoing analysis with regards to optimum climatic regions and the diversity of substrata for mushroom culture.
The French-born Mathieu moved to Mexico, and in reality to Huautla de Jiménez, in 2005. “Yes, coming all the way to Mexico from France to pursue my interest in mushrooms appears like a long way to travel,” Mathieu explained in a recent interview in Oaxaca. “But there definitely wasn’t considerably of an chance to conduct studies and grow a small business in Western Europe,” he continues, “considering the fact that reverence for mushrooms had been all but fully eradicated by The Church over the course of centuries and I discovered that Mexico nevertheless maintains a respect and appreciation for the medicinal and nutritional worth 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 area conducive to functioning with mushrooms, would hinder his efforts to develop a organization and cultivate widespread interest in learning 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 similar interests Jiménez had studied agronomy, and for close to a decade had been working with sustainable agriculture projects in rural farming communities in the Huasteca Potosina area of San Luis Potosí, the mountains of Guerrero and the coast of Chiapas. Mathieu and Jiménez became business, and then life partners in Benito Juárez.
Mathieu and Jiménez are concentrating on three 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 extra time is required,” says Mathieu, “and with oyster mushrooms it’s predominantly [but not exclusively] a course on cultivation.”
Although coaching seminars are now only given in Benito Juárez, Mathieu and Jiménez program to expand operations to contain both the central valleys and coastal regions of Oaxaca. The object is to have a network of producers developing different mushrooms which are optimally suited for cultivation based on the particular microclimate. There are about 70 sub-species of oyster mushrooms, and thus as a species, the adaptability of the oyster mushroom to distinct climatic regions is remarkable. “The oyster can be grown in a multitude of various substrata, and that’s what we’re experimenting with ideal now,” he elucidates. The oyster mushroom can thrive when grown on merchandise which would otherwise be waste, such as discard from cultivating beans, sugar cane, agave (such as the fibrous waste created in mezcal distillation), peas, the common river reed recognized as carriso, sawdust, and the list goes on. Agricultural waste which may perhaps otherwise be left to rot or be burned, each with adverse environmental implications, can kind substrata for mushroom cultivation. Psilocybin chocolate need to be noted, even though trite, that mushroom cultivation is a hugely sustainable, green industry. Over the past numerous years Mexico has in truth been at the fore in a lot of locations of sustainable market.
Mathieu exemplifies how mushrooms can serve an arguably even higher environmental very good:
“They can hold up to thirty thousand times their mass, getting implications for inhibiting erosion. They’ve been utilized to clean up oil spills by way of absorption and therefore are an important automobile for habitat restoration. Investigation has been done with mushrooms in the battle against carpenter ant destruction it really is been suggested that the use of fungi has the prospective to totally revamp the pesticide sector in an environmentally friendly way. There are actually hundreds of other eco-friendly applications for mushroom use, and in each and every case the mushroom remains an edible by-product. Take a look at the Paul Stamets YouTube lecture, 6 Methods Mushrooms Can Save The Planet.”
Mathieu and Jiménez can normally be identified selling their products on weekends in the organic markets in Oaxaca. They’re both extra than satisfied to go over the nutritional value of their merchandise 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 can not be located in fruits or vegetables, and accordingly a diet plan which includes fungi is extremely vital for vegetarians who cannot get B12, most often contained in meats. Mushrooms can effortlessly be a substitute for meats, with the advantage that they are not loaded with antibiotics and hormones frequently discovered in industrially processed meat solutions.