Current state of knowledge, uses, and commercialization of wild and cultivated edible mushrooms in Bolivia

Abstract

This work provides information on the current state of knowledge, uses, collection, production and commercialization of edible mushrooms in Bolivia. To achieve this, data were collected from a literature review
related to the subject, open and semi-structured interviews, direct observation, and participant observation, as well as from the study of fungal material collected during field work carried out in La Paz, Cochabamba, Santa Cruz, Beni, Potosí and Chuquisaca departments. Seventeen species of wild edible mushrooms were recorded as collected and used by
indigenous communities including Aymara, Quechua, Tacana, Originario Campesino, and Mestizo peoples. Five wild species —Agaricus sp., Chlorophyllum hortense, Mycosarcoma maydis, Suillus cf. granulatus and S. luteus—are also commercialized by private vendors and four indigenous
communities organized for this purpose, which also sell some derived products elaborated by them. Furthermore, five species —Agaricus bisporus, Pleurotus citrinopileatus, P. djamor, P. ostreatusand Lentinula edodes— are cultivated and offered in the domestic market by seven Bolivian companies, reaching a production of approximately five tons of fresh mushrooms per month. Traditional and industrial uses of yeasts
fermented beverage production are briefly presented. Relevant administrative and legislative aspects, such as packaging, certification and marketing of fresh and processed mushroom-based products, are also detailed. Finally, the main logistical and technical problems mentioned
by producers and gatherers are presented, along with suggestions that could contribute to overcoming them and strengthening their economies and activities aligned with food sovereignty, food security, and ‘Buen Vivir’ (Well living).