PATAGONIA FUNGI trails and tastes: novel uses of novel wild edible fungi from patagonian forests, Argentina.

BARROETAVEÑA C., , ; PILDAIN M.B.; SILVA V.

Texcoco

Workshop; 9th International workshop on edible mycorrhizal mushrooms; 2017

International Iwemm comission

The western region of Patagonia (Argentina) has a wide strip of native forests dominated by Nothofagus spp., home to numerous species of edible fungi although very little is known. To the east, in the forest?steppe ecotone area, plantations with exotic conifers have been established, which also offer other edible fungal species. The scientific-technical approach to the study of these fungal species has been developed together with the dissemination and transfer of the results to harvesters and to the gastronomic sector as demanders of the product. A number of field manuals have been published to provide a guide for edible fungi recognition, harvest and use, and to document accessible and specific material for the lectures, workshops and courses offered on the subject. Successful use of these non-wood resources will depend to a great extent on generating a strategy to promote novel uses of medicinal species (nutraceuticals), mycogastronomy and mycotourism. In this sense, since the recent initiative PATAGONIA FUNGI trails and tastes, work is being done on the direct dissemination to consumers, on the development of new recipes with chefs, and on a proposal of mycotourism trails for the region.Edible wild mushrooms are one of the most diverse and abundant "non-wood forest products". Patagonia has the opportunity to use these novel products for a particular and exclusive offer of regional mycogastronomy. In addition, they can be incorporated into ecotourism activities such as foraging, reconnaissance, photography and/or harvesting of specimens for tasting. These activities involve the multiple uses of Patagonian forest environments, favoring their appreciation and conservation.