Identifying indigenous practices for cultivation of wild saprophytic mushrooms: responding to the need for sustainable utilization of natural resources
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Date
2019
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of Ethnobiology and Ethnomedicine
Abstract
Due to increasing pressure on natural resources, subsistence agriculture communities in Uganda and
Sub-Saharan Africa are experiencing increasingly restricted access to diminishing natural resources that are a critical
requirement of their livelihoods. Previously, common-pool resources like forests and grasslands have been either
gazetted for conservation or leased for agriculture, the latter in particular for large-scale sugarcane production.
Satisfying the increasing consumer demand for grassland or forestry products like wild mushrooms as food or
medicine, requires innovative ethno-biological and industry development strategies to improve production
capacity, while easing the pressure on diminishing natural resources and averting ecosystems degradation.
Methods: This case study addresses traditional knowledge systems for artisanal mycoculture to identify cultivation
practices that enhance sustainable utilization of natural resources. Multi-scalar stakeholder engagement across
government and community sectors identified artisanal mushroom producers across five districts in Uganda. Focus
groups and semi-structured interviews characterized artisanal production methods and identified locally used
substrates for cultivation of different mushroom species.
Results: Artisanal practices were characterized for the cultivation of six wild saprophytic mushroom species
including Volvariella speciosa (akasukusuku), two Termitomyces sp. (obunegyere and another locally unnamed
species), Agaricus sp. (ensyabire) and Agrocybe sp. (emponzira), and one exotic Pleurotus sp. (oyster) that are used as
food or medicine. The substrates used for each species differed according to the mushroom’s mode of
decomposition, those being the following: tertiary decomposers such as those growing under rotting tree stumps
or logs from forestry activity like the Agrocybe sp. known as emponzira which grows in forests, thickets, or near
homesteads where big logs of hardwood have been left to rot. Also pieces of firewood are chipped off whenever
need arises thus providing fuel; secondary decomposers growing on naturally composted grass associated with
termites like the Termitomyces sp. known as obunegyere growing in protected sites in gardens, composted cattle
manure for Agaricus sp. known as ensyabire in the kraal area where cattle manure is plenty, composted maize cobs
for a locally unnamed Agaricus sp. on heaped cobs placed near homesteads; and primary decomposers growing on
waste sorghum from brewing the traditional alcoholic drink, muramba for Pleurotus sp. (oyster), and banana and
spear grass residue from banana juice processing like the Volvariella speciosa known as akasukusuku because it is
associated with the banana plantation locally known in the Luganda language as olusuku and is usually heaped under ficus trees. Management practices also varied based on mode of decomposition and other ecological
requirements such as the following: zero tillage and minimal disturbance in areas where obunegyere grow, heaping
banana and spear grass residues under the cool ficus trees which also keep them away from banana stump that
may cause infestation with nematodes and insects. Even within the generic practices accessibility by the users is
critical for example placing logs near homes where children can use them to play, they can be used as fire wood
and to even get off-season mushroom as household waste water can make the mushrooms grow.
Conclusions: Our description of artisanal mycoculture methods that respond to conservation and utilization
pressures, demonstrates the value of addressing traditional knowledge to improve ethno-biology and mycoculture
industry practice. Traditional communities engage in multiple technological and organizational innovations and
practices for sustainability and in the case of mushroom production to conserve the environment and culture,
ensure variety, food and nutrition security, and income. The results of this study present opportunities to preserve
ecosystem quality while developing an artisanal mycoculture system. They have also identified aspects of artisanal
mycoculture that most urgently require further ethno-biological study and industry development. Future research
and industry development can utilize the result of this study to boost artisanal production of wild saprophytic
mushrooms in Sub-Saharan countries, for food or medicinal consumption, and environment conservation. Further
development of production efficiencies in context with sustainable natural resource management is recommended.
Description
Keywords
Industry development, Wild saprophytic mushrooms, Edible mushrooms, Medicinal mushrooms, Traditional knowledge, Artisanal production, Natural resources management, Conservation, Sustainable development, Mushroom substrates
Citation
Wendiro, D., Wacoo, A. P., & Wise, G. (2019). Identifying indigenous practices for cultivation of wild saprophytic mushrooms: responding to the need for sustainable utilization of natural resources. Journal of Ethnobiology and Ethnomedicine, 15(1), 1-15. https://doi.org/10.1186/s13002-019-0342-z