Mico-Logica Modifies All of our Assumption of your Special with Mushrooms around Oaxaca, South america

Once we consider mushrooms and the southern Mexico state of Oaxaca, the first thing which traditionally comes to mind is María Sabina, Huautla de Jiménez and hallucinogenic “magic” mushrooms. But slowly that’s all changing consequently of the groundbreaking work of Josefina Jiménez and Johann Mathieu in mycology, through their company, Mico-lógica.

Located in the village of Benito Juárez, located in Oaxaca’s Ixtlán district (more commonly called the Sierra Norte, the state’s main ecotourism region), Mico-lógica’s mission is threefold: to coach both Mexicans and visitors to the united states in the low-cost cultivation of a number of mushroom species; to educate concerning the medicinal, nutritional and environmental (sustainable) value of mushrooms; and to conduct ongoing research regarding 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 how you can Mexico from France to pursue my fascination with mushrooms may seem like a considerable ways to travel,” Mathieu explained in a recently available interview in Oaxaca. “But there really wasn’t much of a chance to conduct studies and grow a company in Western Europe,” he continues, “since reverence for mushrooms had been all but completely eradicated by The Church within the length 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 higher than a five hour drive from the closest metropolitan center. Accordingly, Mathieu eventually realized that staying in Huautla, while holding an historic allure and being in a geographic region conducive to dealing with mushrooms, would hinder his efforts to cultivate a company and cultivate widespread fascination with researching fungi. Mathieu became cognizant of the burgeoning trustworthiness 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 2 shared similar interests; Jiménez had studied agronomy, and for close to 10 years had been dealing with sustainable agriculture projects in rural farming communities in the Huasteca Potosina region 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 one-day workshops are for oyster mushrooms, and two-day clinics for the latter two species of fungus. mug “With reishi, and to a smaller extent shitake, we’re also teaching a reasonable bit concerning the medicinal uses of mushrooms, so more hours is necessary,” says Mathieu, “and with oyster mushrooms it’s predominantly [but not exclusively] a class on cultivation.”

While training seminars are now actually only given in Benito Juárez, Mathieu and Jiménez intend to expand operations to include the central valleys and coastal regions of Oaxaca. The item is to truly have a network of producers growing different mushrooms which are optimally suited to cultivation based on the particular microclimate. You can find about 70 sub-species of oyster mushrooms, and thus as a species, the adaptability of the oyster mushroom to different climatic regions is remarkable. “The oyster can be grown in a multitude of different substrata, and that’s what we’re tinkering with at this time,” he elucidates. The oyster mushroom can thrive when grown on products which would otherwise be waste, such as for instance discard from cultivating beans, sugar cane, agave (including the fibrous waste produced in mezcal distillation), peas, the normal river reed called carriso, sawdust, and the list goes on. Agricultural waste which might otherwise be left to rot or be burned, each with adverse environmental implications, can develop substrata for mushroom cultivation. It must be noted, though trite, that mushroom cultivation is a highly sustainable, green industry. In the last many years Mexico has in reality been at the fore in several regions of sustainable industry.

Mathieu exemplifies how mushrooms can serve an arguably increased environmental good:

“They can hold around thirty thousand times their mass, having implications for inhibiting erosion. They’ve been used to completely clean up oil spills through absorption and thus are an important vehicle for habitat restoration. Research has been completed with mushrooms in the battle against carpenter ant destruction; it’s been suggested that the usage of fungi gets the potential to totally revamp the pesticide industry in an environmentally friendly way. You can find literally countless other eco-friendly applications for mushroom use, and in each case the mushroom remains an edible by-product. Take a consider the Paul Stamets YouTube lecture, 6 Ways Mushrooms Can Save The World.”

Mathieu and Jiménez can often be found selling their products on weekends in the organic markets in Oaxaca. They’re both more than happy to go over the nutritional value of the products which range between naturally their fresh mushrooms, but additionally as preserves, marinated with either chipotle and nopal or jalapeño and cauliflower. The mushroom’s vitamin B12 cannot be found in fruits or vegetables, and accordingly a diet which include fungi is incredibly important for vegetarians who cannot get B12, most often found in meats. Mushrooms can simply be an alternative for meats, with the advantage they are not packed with antibiotics and hormones often found in industrially processed meat products.

Mico-lógica also sell teas and extracts created from different mushroom species, each formulated as whether nutritional supplement, and for their medicinal properties. While neither Mathieu nor Jiménez gets the pharmacological background to prescribe mycological treatment for serious ailments, Mathieu’s own research points to the medicinal usage of mushrooms dating from pre-history, to the present. He notes properties of mushrooms which can help to restore the immune protection system, and thus the usage of fungi as a complement in the treatment of cancer and AIDS, and their utility in controlling diabetes and treating high cholesterol.

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