Fungi & Mushrooms: indicators of human and environmental wellbeing in mountains, and beacons of opportunities: case of Peru 

By Peter Trutmann & Amarilda Luque

Introduction 

Following a general diagnosis of needs of the communities in Huancavelica in 2009 we proceeded to study the potential for engagement, since malnutrition, environmental degradation and a search for appropriate market products for this disadvantaged region was one of the concerns. In 2010 it was clear that edible mushrooms could be found at high altitudes of 3800-4000 masl. The question arose what role they might play in peoples lives, and their role in the Peruvian Andes to improve livelihoods and in ecosystem function. In checking the literature it became clear little was as yet known of the present, or historical, use of mushrooms their diversity or ecology.

Mushrooms are remarkable, not only for their crucial environmental role and place in human culture, but also in terms of health and nutrition. They have unique potential as an all in one food and medicine to improve wellbeing in mountains where malnutrition still is very prominent.  Mushrooms are undervalued as food probably due to the general use of poor, antiquated, nutritional data that uses fresh rather than dry weight as basis.  Using, a dry weight standard and Paul Stamets (2005) as source to illustrate the point, mushrooms stand out as being high in protein, complex carbohydrates, antioxidants, and low in fat and containing around 250 calories per 100g. They lack cholesterol, vitamin A and C, but are rich in vitamin Bs and if exposed to ultraviolet light (as found in the field) in the much desired vitamin D.  They have high dietary fiber. They are also excellent sources of essential minerals.  The protein content depends on mushroom species. Normal edible mushrooms range 9% for certain Agaricus species, such as A. braziliencis. to 33-35 for common supermarket button mushrooms (Agaricus bisporum), Shitake (Lantinula edodes) , Maitake (Grifola frondosa) and 41% for Reichi (Ganoderma lucidum). Evaluation of a number of Peruvian mushrooms suggests that Pleurocollybia ciberia and Calvatia cynthiformis contain 25 and 55% protein respectively (Pavlich pers com 2011). Indeed, this previously unknown information makes C.cynthiformis one of the most desirable edible mushrooms in terms of protein content. Using USDA criteria for foods edible mushrooms in general should be regarded as being between good to excellent foods depending on mushroom used (Stamets, 2005 p201). 

Most importantly, and again often neglected by nutritionalists, mushrooms contain medicinal properties, which are consumed along with the fungus.  Each fungal species produces different set of medicinal compounds. They contain, compounds that are antibacterial, anti-inflammatory, anti-oxidant, anti-tumors, anti viral, compounds helping blood pressure, moderating blood sugar,  cholesterol reducing compounds, immune enhancers, stress reducers and others ({Hobbs C., 1986 #24} {Stamets P., 2005 #66}). These make mushrooms a food and medicine in one. 

More information:

http://www.globalmountainaction.org/annual-report-2011.html