When we think of Mushrooms as well as the southern South america state of Oaxaca, the initial thing which customarily occurs to you is Mar�a Sabina, Huautla de Jim�nez and hallucinogenic “magic” mushrooms. But slowly and gradually that’s all transforming as a result of the ground-breaking work of Josefina Jim�nez and Johann Mathieu in mycology, through their business, Mico-l�gica.

Based within the village regarding Benito Ju�rez, situated in Oaxaca’s Ixtl�n district (more commonly known as the Sierra Norte, typically the state’s main ecotourism region), Mico-l�gica’s mission is threefold: to be able to train both People in mexico and visitors to the country in the low-cost cultivation regarding a various mushroom kinds; to educate about typically the medicinal, nutritional and even environmental (sustainable) price of mushrooms; and to conduct ongoing exploration regarding optimum damage through climate regions and the diversity of substrata for mushroom traditions.

The French-born Mathieu relocated to Mexico, plus in fact in order to Huautla de Jim�nez, in 2005. “Yes, coming to South america from France to pursue my fascination in mushrooms appears to be a long way to travel, ” Mathieu explained inside a recent interview throughout Oaxaca. “But right now there really wasn’t a lot of an opportunity in order to conduct studies plus grow a company in Western Europe, inch he continues, “since reverence for mushrooms had been basically completely eradicated by Church over the particular course of decades; and I mastered that Mexico even now maintains a value and appreciation to the medicinal and nutritional value of hongos. South america is far from mycophobic. “

Huautla de Jim�nez is definitely more than a several hour drive coming from the closest metropolitan center. Accordingly, Mathieu eventually realized of which remaining in Huautla, although holding an ancient allure and staying in a geographic region conducive in order to working with mushrooms, would hinder their efforts to expand a business and progress widespread interest inside learning about fungus. Mathieu became conscious of the robust trustworthiness of Oaxaca’s ecotourism communities of the particular Sierra Norte, and even indeed the Feria Regional de Hongos Silvestres (regional crazy mushroom festival), kept annually in Cuahimoloyas.

Mathieu met Josefina Jim�nez at the summertime weekend mushroom event. Jim�nez had moved to Shroomiez chocolate bar through hometown Mexico City in 2002. The two shared comparable interests; Jim�nez acquired studied agronomy, and even for close to ten years had been working with sustainable agriculture projects in rural farming communities in the Huasteca Potosina region associated with San Luis Potos�, the forest of Militar along with the coast associated with Chiapas. Mathieu in addition to Jim�nez became organization, and after that life associates in Benito Ju�rez.

Mathieu and Jim�nez are concentrating in three mushroom types in their hands-on seminars; oyster (seta), shitake and reishi. Their one-day courses are for oyster mushrooms, and two-day clinics for the particular latter two kinds of fungus. “With reishi, and to a new lesser extent shitake, we’re also teaching a fair bit in regards to the medicinal uses of mushrooms, thus more time is required, very well says Mathieu, “and with oyster mushrooms it’s predominantly [but not exclusively] a program on cultivation. “

While training workshops are now only given in Benito Ju�rez, Mathieu in addition to Jim�nez plan to expand operations to be able to include both the central valleys and even coastal regions of Oaxaca. The item is to have a network of producers expanding different mushrooms which are optimally suited with regard to cultivation based upon the particular microclimate. There are in relation to 70 sub-species regarding oyster mushrooms, and thus like a types, the adaptability involving the oyster mushroom to different damage through climate regions is amazing. “The oyster can easily be grown throughout a multitude of different substrata, and that’s what jooxie is experimenting with right now, ” he elucidates. The oyster mushroom can thrive whenever grown on goods which would normally be waste, such as discard through cultivating beans, glucose cane, agave (including the fibrous waste materials produced in mezcal distillation), peas, the regular river reed called carriso, sawdust, as well as the list goes in. Agricultural waste which often may otherwise get left to decay or be burned up, each with unfavorable environmental implications, could form substrata for mushroom cultivation. It should be noted, though trite, of which mushroom cultivation is really a highly sustainable, green industry. Over typically the past many years Mexico has in fact already been at the fore in many places of sustainable industry.

Mathieu exemplifies exactly how mushrooms can assist an arguably even greater environmental great:

“They can carry approximately thirty 1, 000 times their mass, having implications for inhibiting erosion. They already have been used to clean up oil spots through absorption and thus are an important vehicle for habitat refurbishment. Research has recently been completed with mushrooms throughout the battle in opposition to carpenter ant devastation; it’s been advised that the work with of fungi features the potential to completely revamp the particular pesticide industry in an eco-friendly approach. There are virtually hundreds of some other eco-friendly applications for mushroom use, in addition to in each circumstance the mushroom continues to be an edible function. Take a look at the John Stamets YouTube spiel, 6 Ways Mushrooms Can Save The entire world. “g