Cultivation biotechnology for Volvariella spp. in Mexico advances, challenges and perspectives
Edible fungi are a traditional food that has been eaten in Mexico since precolonial times and are currently an emerging agrofood industry supported mainly by production and commercialization of species of temperate climates. Considering the extensive biological and cultural diversity of the country, as well as the notable area of the country that has warm weather throughout most of the year, it is desirable to diversify with other species of commercial interest that can be grown under these conditions. Among fungi currently cultivated worldwide, Volvariella spp. are a productive alternative for tropical and subtropical regions, ideal for growing in rural areas since they only require a relatively small investment. Even though species such as V. volvacea and V. bombycina are collected and eaten by people in various regions of the country, development of biotechnology for their cultivation in Mexico has been slow and limited to laboratory experiments, the storage of genetic material and field trials to adapt their growth and development on different lignocellulose materials. This study summarizes results obtained to date and provides a prospective of the potential for producing these species at the regional level, based on existing genetic, agricultural and environmental resources.
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| Format: | Texto biblioteca |
| Language: | eng |
| Subjects: | Volvariella, Hongos comestibles, Cultivo de hongos, |
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