When we think about mushrooms and the southern Mexico kingdom of Oaxaca, the primary issue which traditionally involves mind is María Sabina, Huautla de Jiménez and hallucinogenic “magic” mushrooms. But slowly it really is all converting due to the groundbreaking work of Josefina Jiménez and Johann Mathieu in mycology, thru their employer, Mico-lógica.
Based within the village of Benito Juárez, placed in Oaxaca’s Ixtlán district (extra generally referred to as the Sierra Norte, the nation’s predominant ecotourism vicinity), Mico-lógica’s undertaking is threefold: to train both Mexicans and site visitors to the u . S . In the low-fee cultivation of a spread of mushroom species; to teach approximately the medicinal, dietary and environmental (sustainable) price of mushrooms; and to conduct ongoing studies regarding most appropriate climatic areas and the diversity of substrata for mushroom subculture.
The French-born Mathieu moved to Mexico, and actually to Huautla de Jiménez, in 2005. “Yes, coming all the manner to Mexico from France to pursue my interest in mushrooms looks as if an extended way to journey,” Mathieu explained in a latest interview in Oaxaca. “But there in reality wasn’t tons of an possibility to conduct studies and develop a commercial enterprise in Western Europe,” he keeps, “considering that reverence for mushrooms had been all however absolutely eliminated through The Church over the route of centuries; and I found out that Mexico still maintains a admire and appreciation for the medicinal and dietary price of hongos. Mexico is a long way from mycophobic.”
Huautla de Jiménez is more than a 5 hour power from the closest metropolitan center. Accordingly, Mathieu finally realized that staying in Huautla, whilst maintaining an historical charm and being in a geographic place conducive to running with mushrooms, might avert his efforts to develop a commercial enterprise and domesticate giant interest in getting to know about fungi. Mathieu have become cognizant of the burgeoning recognition of Oaxaca’s ecotourism communities of the Sierra Norte, and indeed the Feria Regional de Hongos Silvestres (nearby wild mushroom pageant), held yearly in Cuahimoloyas.
Mathieu met Josefina Jiménez at the summertime golden teacher mushrooms weekend mushroom event. Jiménez had moved to Oaxaca from homeland Mexico City in 2002. The shared similar pastimes; Jiménez had studied agronomy, and for close to a decade had been operating with sustainable agriculture initiatives in rural farming communities in the Huasteca Potosina vicinity of San Luis Potosí, the mountains of Guerrero and the coast of Chiapas. Mathieu and Jiménez became commercial enterprise, and then existence partners in Benito Juárez.
Mathieu and Jiménez are focusing on three mushroom species of their arms-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 volume shitake, we are additionally teaching a honest bit approximately the medicinal uses of mushrooms, so more time is required,” says Mathieu, “and with oyster mushrooms it is predominantly [but not exclusively] a direction on cultivation.”
While schooling seminars are actually best given in Benito Juárez, Mathieu and Jiménez plan to make bigger operations to consist of each the critical valleys and coastal areas of Oaxaca. The object is to have a community of manufacturers growing extraordinary mushrooms which can be optimally appropriate for cultivation based at the particular microclimate. There are approximately 70 sub-species of oyster mushrooms, and consequently as a species, the adaptability of the oyster mushroom to distinct climatic areas is super. “The oyster may be grown in a mess of different substrata, and that is what we are experimenting with right now,” he elucidates. The oyster mushroom can thrive whilst grown on merchandise which would in any other case be waste, including discard from cultivating beans, sugar cane, agave (inclusive of the fibrous waste produced in mezcal distillation), peas, the not unusual river reed referred to as carriso, sawdust, and the listing is going on. Agricultural waste which can also otherwise be left to rot or be burned, every with adverse environmental implications, can form substrata for mushroom cultivation. It need to be referred to, although trite, that mushroom cultivation is a distinctly sustainable, green industry. Over the beyond several years Mexico has in truth been on the fore in lots of regions of sustainable industry.