Mico-Logica Modifies The Belief from the Miracle associated with Mushrooms within Oaxaca, South america

When we consider mushrooms and the southern Mexico state of Oaxaca, the very first thing which traditionally comes in your thoughts is María Sabina, Huautla de Jiménez and hallucinogenic “magic” mushrooms. But slowly that’s all changing consequently of the groundbreaking work of Josefina Jiménez and Johann Mathieu in mycology, through their company, Mico-lógica.

Located in the village of Benito Juárez, positioned in Oaxaca’s Ixtlán district (more commonly referred to as the Sierra Norte, the state’s main ecotourism region), Mico-lógica’s mission is threefold: to train both Mexicans and visitors to the country in the low-cost cultivation of many different mushroom species; to educate about the medicinal, nutritional and environmental (sustainable) value of mushrooms; and to conduct ongoing research regarding 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 visit,” Mathieu explained in a recent interview in Oaxaca. “But there really wasn’t much of a chance to conduct studies and grow a company in Western Europe,” he continues, “since reverence for mushrooms have been all but completely eradicated by The Church over the course of centuries; and I discovered that Mexico still maintains a respect and appreciation for the medicinal and nutritional value of hongos. Mexico is far from mycophobic.”

Huautla de Jiménez is more than a five hour drive from the closest metropolitan center. Accordingly, Mathieu eventually seen that remaining in Huautla, while holding an historic allure and being in a geographic region conducive to working with mushrooms, would hinder his efforts to cultivate a company 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 event. Jiménez had moved to Oaxaca from hometown Mexico City in 2002. Both shared similar interests; Jiménez had studied agronomy, and for near ten years have been working 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 business, and then life partners in Benito Juárez.

Mathieu and Jiménez are concentrating on three mushroom species inside their hands-on seminars; oyster (seta), shitake and reishi. lemon slice Their one-day workshops are for oyster mushrooms, and two-day clinics for the latter two species of fungus. “With reishi, and to a smaller extent shitake, we’re also teaching a good bit about the medicinal uses of mushrooms, so more hours is required,” says Mathieu, “and with oyster mushrooms it’s predominantly [but not exclusively] a course on cultivation.”

While training seminars are actually only given in Benito Juárez, Mathieu and Jiménez want to expand operations to incorporate both the central valleys and coastal parts of Oaxaca. The item is to really have a network of producers growing different mushrooms which are optimally suited to cultivation on the basis of the particular microclimate. You can find about 70 sub-species of oyster mushrooms, and thus as a species, the adaptability of the oyster mushroom to different climatic regions is remarkable. “The oyster can be grown in numerous different substrata, and that’s what we’re experimenting with today,” he elucidates. The oyster mushroom can thrive when grown on products which will otherwise be waste, such as discard from cultivating beans, sugar cane, agave (including the fibrous waste manufactured in mezcal distillation), peas, the common river reed referred to as carriso, sawdust, and the list goes on. Agricultural waste which can otherwise be left to rot or be burned, each with adverse environmental implications, can form substrata for mushroom cultivation. It should be noted, though trite, that mushroom cultivation is a very sustainable, green industry. Over the past several years Mexico has in reality been at the fore in many areas of sustainable industry.

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

“They can hold as much as thirty thousand times their mass, having implications for inhibiting erosion. They’ve been used to completely clean up oil spills through absorption and thus are a significant vehicle for habitat restoration. Research has been done with mushrooms in the battle against carpenter ant destruction; it’s been suggested that the utilization of fungi gets the potential to totally revamp the pesticide industry within an eco-friendly way. You can find literally countless other eco-friendly applications for mushroom use, and in each case the mushroom remains an edible by-product. Take a go through the Paul Stamets YouTube lecture, 6 Ways Mushrooms Can Save The World.”

Mathieu and Jiménez can often be found selling their products on weekends in the organic markets in Oaxaca. They’re both a lot more than happy to go over the nutritional value of the products which range between naturally their fresh mushrooms, but in addition as preserves, marinated with either chipotle and nopal or jalapeño and cauliflower. The mushroom’s vitamin B12 cannot be present in fruits or vegetables, and accordingly a diet which include fungi is incredibly very important to vegetarians who cannot get B12, most often found in meats. Mushrooms can easily be a replacement for meats, with the bonus that they’re not laden with antibiotics and hormones often present in industrially processed meat products.

Mico-lógica also sell teas and extracts made from different mushroom species, each formulated as either a nutritional supplement, and for their medicinal properties. While neither Mathieu nor Jiménez gets the pharmacological background to prescribe mycological treatment for serious ailments, Mathieu’s own research points to the medicinal usage of mushrooms dating from pre-history, to the present. He notes properties of mushrooms which can help restore the immune protection system, and thus the utilization of fungi as a complement in treating cancer and AIDS, and their utility in controlling diabetes and treating high cholesterol.



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