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

When we feel of mushrooms and the southern Mexico state of Oaxaca, the very first issue which traditionally comes to thoughts is María Sabina, Huautla de Jiménez and hallucinogenic “magic” mushrooms. But gradually that is all changing as a outcome of the groundbreaking operate of Josefina Jiménez and Johann Mathieu in mycology, by means of their enterprise, Mico-lógica.

Primarily based in the village of Benito Juárez, situated in Oaxaca’s Ixtlán district (a lot more usually identified as the Sierra Norte, the state’s primary 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) 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 reality to Huautla de Jiménez, in 2005. “Yes, coming all the way to Mexico from France to pursue my interest in mushrooms seems like a long way to travel,” Mathieu explained in a current interview in Oaxaca. “But there seriously wasn’t a great deal of an chance to conduct studies and grow a organization in Western Europe,” he continues, “considering the fact that reverence for mushrooms had been all but completely eradicated by The Church over the course of centuries and I learned 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 much more than a five hour drive from the closest metropolitan center. Accordingly, Mathieu sooner or later realized that staying in Huautla, while holding an historic allure and becoming in a geographic region conducive to functioning with mushrooms, would hinder his efforts to grow a small business and cultivate widespread interest in finding out 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. The two shared similar interests Jiménez had studied agronomy, and for close to a decade had been operating 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 a single-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 utilizes of mushrooms, so a lot more time is necessary,” says Mathieu, “and with oyster mushrooms it is predominantly [but not exclusively] a course on cultivation.”

While education seminars are now only given in Benito Juárez, Mathieu and Jiménez strategy to expand operations to incorporate each the central valleys and coastal regions of Oaxaca. willy wonka chocolate bar is to have a network of producers expanding distinct mushrooms which are optimally suited for cultivation based on the certain microclimate. There are about 70 sub-species of oyster mushrooms, and hence 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’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 produced in mezcal distillation), peas, the popular river reed known as carriso, sawdust, and the list goes on. Agricultural waste which might otherwise be left to rot or be burned, every with adverse environmental implications, can kind substrata for mushroom cultivation. It really should be noted, though trite, that mushroom cultivation is a very sustainable, green market. Over the previous a number of years Mexico has in reality been at the fore in a lot of locations of sustainable industry.

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

“They can hold up to thirty thousand instances their mass, obtaining implications for inhibiting erosion. They’ve been made use of to clean up oil spills via absorption and hence are an essential automobile for habitat restoration. Analysis has been completed with mushrooms in the battle against carpenter ant destruction it is been suggested that the use of fungi has the potential to totally revamp the pesticide market 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-item. Take a appear at the Paul Stamets YouTube lecture, six Techniques Mushrooms Can Save The Planet.”

Mathieu and Jiménez can often be found promoting their merchandise on weekends in the organic markets in Oaxaca. They are each far more than satisfied to talk about the nutritional value of their merchandise 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 identified in fruits or vegetables, and accordingly a diet regime which consists of fungi is exceptionally vital for vegetarians who can’t get B12, most typically contained in meats. Mushrooms can quickly be a substitute for meats, with the advantage that they are not loaded with antibiotics and hormones frequently found in industrially processed meat goods.

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