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

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 first factor which traditionally comes to mind is María Sabina, Huautla de Jiménez and hallucinogenic “magic” mushrooms. But gradually that’s all altering as a outcome of the groundbreaking work of Josefina Jiménez and Johann Mathieu in mycology, by way of their business, Mico-lógica.

Primarily based in the village of Benito Juárez, located in Oaxaca’s Ixtlán district (extra usually identified as the Sierra Norte, the state’s principal ecotourism area), Mico-lógica’s mission is threefold: to train both Mexicans and visitors to the nation in the low-price cultivation of a variety of mushroom species to educate about the medicinal, nutritional and environmental (sustainable) value of mushrooms and to conduct ongoing research concerning optimum climatic regions and the diversity of substrata for mushroom culture.

The French-born Mathieu moved to Mexico, and in truth 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 current interview in Oaxaca. “But there actually wasn’t substantially of an opportunity to conduct research and develop a company in Western Europe,” he continues, “since reverence for mushrooms had been all but entirely 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 extra than a 5 hour drive from the closest metropolitan center. Accordingly, Mathieu at some point realized that staying in Huautla, even though holding an historic allure and being in a geographic region conducive to working with mushrooms, would hinder his efforts to grow a organization and cultivate widespread interest in mastering 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 working 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 company, 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 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 utilizes of mushrooms, so much more time is essential,” says Mathieu, “and with oyster mushrooms it’s predominantly [but not exclusively] a course on cultivation.”

Though coaching seminars are now only given in Benito Juárez, Mathieu and Jiménez program to expand operations to involve both the central valleys and coastal regions of Oaxaca. The object is to have a network of producers expanding distinctive mushrooms which are optimally suited for cultivation primarily based on the certain microclimate. There are about 70 sub-species of oyster mushrooms, and as a result as a species, the adaptability of the oyster mushroom to various climatic regions is remarkable. “The oyster can be grown in a multitude of distinct substrata, and that is what we’re experimenting with suitable now,” he elucidates. The oyster mushroom can thrive when grown on items which would otherwise be waste, such as discard from cultivating beans, sugar cane, agave (including the fibrous waste created in mezcal distillation), peas, the common river reed recognized as carriso, sawdust, and the list goes on. Agricultural waste which may possibly otherwise be left to rot or be burned, each with adverse environmental implications, can type substrata for mushroom cultivation. It should be noted, even though trite, that mushroom cultivation is a very sustainable, green sector. Over the previous numerous years Mexico has in truth been at the fore in a lot of locations of sustainable market.

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

“They can hold up to thirty thousand instances their mass, possessing implications for inhibiting erosion. They’ve been employed to clean up oil spills through absorption and therefore are an critical vehicle for habitat restoration. Investigation has been completed with mushrooms in the battle against carpenter ant destruction it is been recommended that the use of fungi has the possible to absolutely revamp the pesticide business 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-product. Take a appear at the Paul Stamets YouTube lecture, six Approaches Mushrooms Can Save The Globe.”

Psychedelic mushrooms and Jiménez can frequently be identified promoting their merchandise on weekends in the organic markets in Oaxaca. They’re each more than delighted to talk about the nutritional worth of their solutions 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’t be located in fruits or vegetables, and accordingly a diet regime which involves fungi is really vital for vegetarians who cannot get B12, most generally contained in meats. Mushrooms can effortlessly be a substitute for meats, with the advantage that they are not loaded with antibiotics and hormones often discovered in industrially processed meat products.

Leave a Reply

Your email address will not be published. Required fields are marked *.