Mico-Logica Alters Our Perception of the Magic of Mushrooms in Oaxaca, Mexico

When we consider of mushrooms and the southern Mexico state of Oaxaca, the initially point which traditionally comes to mind is María Sabina, Huautla de Jiménez and hallucinogenic “magic” mushrooms. But gradually that’s all changing as a result of the groundbreaking perform of Josefina Jiménez and Johann Mathieu in mycology, via their corporation, Mico-lógica.

Based in the village of Benito Juárez, positioned in Oaxaca’s Ixtlán district (additional commonly known as the Sierra Norte, the state’s major ecotourism area), Mico-lógica’s mission is threefold: to train both Mexicans and guests to the country in the low-price cultivation of a variety of mushroom species to educate about the medicinal, nutritional and environmental (sustainable) worth of mushrooms and to conduct ongoing analysis concerning 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 seems like a lengthy way to travel,” Mathieu explained in a recent interview in Oaxaca. “But there genuinely wasn’t significantly of an opportunity to conduct studies and develop a organization in Western Europe,” he continues, “given that reverence for mushrooms had been all but fully eradicated by The Church more than the course of centuries and I learned 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 a lot more than a five hour drive from the closest metropolitan center. Accordingly, Mathieu eventually realized that staying in Huautla, even though holding an historic allure and getting in a geographic area conducive to functioning with mushrooms, would hinder his efforts to grow a business 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 certainly 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 related 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.

polka dot mushroom bar and Jiménez are concentrating on three mushroom species in their hands-on seminars oyster (seta), shitake and reishi. Their 1-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 far more time is needed,” says Mathieu, “and with oyster mushrooms it is predominantly [but not exclusively] a course on cultivation.”

When instruction seminars are now only given in Benito Juárez, Mathieu and Jiménez strategy to expand operations to consist of each the central valleys and coastal regions of Oaxaca. The object is to have a network of producers growing unique mushrooms which are optimally suited for cultivation 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 different climatic regions is outstanding. “The oyster can be grown in a multitude of diverse substrata, and that is what we’re experimenting with ideal now,” he elucidates. The oyster mushroom can thrive when grown on solutions which would otherwise be waste, such as discard from cultivating beans, sugar cane, agave (including the fibrous waste produced in mezcal distillation), peas, the frequent river reed known 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 form substrata for mushroom cultivation. It need to be noted, although trite, that mushroom cultivation is a highly sustainable, green business. Over the previous several years Mexico has in reality been at the fore in numerous places of sustainable industry.

Mathieu exemplifies how mushrooms can serve an arguably even higher environmental very good:

“They can hold up to thirty thousand occasions their mass, having implications for inhibiting erosion. They’ve been made use of to clean up oil spills by means of absorption and thus are an essential vehicle for habitat restoration. Investigation has been carried out with mushrooms in the battle against carpenter ant destruction it is been suggested that the use of fungi has the possible to completely revamp the pesticide business in an environmentally friendly way. There are literally hundreds of other eco-friendly applications for mushroom use, and in every case the mushroom remains an edible by-product. Take a look at the Paul Stamets YouTube lecture, six Methods Mushrooms Can Save The Planet.”

Mathieu and Jiménez can often be identified selling their solutions on weekends in the organic markets in Oaxaca. They are each far more than pleased to go over the nutritional value of their goods 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 not be located in fruits or vegetables, and accordingly a eating plan which includes fungi is very crucial for vegetarians who can not get B12, most normally contained in meats. Mushrooms can conveniently be a substitute for meats, with the benefit that they are not loaded with antibiotics and hormones frequently found in industrially processed meat solutions.

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