From Forest to Plate: Exploring the Edible Mushrooms of Patagonia

Maria Belén Pildain 
National Scientific and Technical Research Council (CONICET) Andean Patagonian Forestry Research and Extension Center (CIEFAP) - Argentina

April 02, 2025 (15:00-16:00)
Webinar Link: https://meet.google.com/jsp-tfff-sqr

Abstract: Wild edible fungi are a highly appreciated food in different parts of the world, but in Argentina they are still not widely consumed. Even if they are one of the most characteristic and diverse non-wood forest products from native and planted forest environments and grasslands in the Patagonian Andes. In the last 10, through the technological and scientific platform “Patagonia Fungi, trails and tastes®”, we have been working on developing strategies to promote the sustainable use of our mycological resource, embracing both research and transfer activities. Key actions include evaluating new species for sustainable use, studying ancestral uses and their processes of change, determining nutritional and nutraceutical profiles, and exploring genetic diversity. Other efforts involve analyzing economic aspects, postharvest preservation, safe consumption, and identifying toxic or edible species. We also design and implement mycotourism trails, promote mycogastronomy, manage sustainable harvesting protocols, and incorporate fungal species into Argentina’s Food Code. Additionally, we provide technical support to truffle orchards and foster food sovereignty through a spawn production lab that supports the cultivation of edible and medicinal fungi. The challenges, achievements and learnings of this initiative is a modest, but inspiring, example of how some practical strategies can boost harmonic relationships between humans, mushrooms and nature

Author's Info: https://www.conicet.gov.ar/new_scp/detalle.php?id=23197&datos_academicos=yes