An ethnobotanical survey of edible fungi in Chuxiong City, Yunnan, China

Dados Bibliográficos

ID4650318
AutoresDongyang Liu (0000-0003-4841-327X, Minzu University of China), Hong Cheng (0009-0006-9669-8969, Minzu University of China), R W Bussmann (0000-0002-3524-5273), Zhiyong Guo (0000-0003-1422-7655, Minzu University of China), Bo Liu (0000-0002-6536-517X, Minzu University of China, autor correspondente), Chunlin Long (0000-0002-6573-6049, Kunming Institute of Botany, autor correspondente)
Ano2018
Volume14
Fascículo1
Páginas42-42
Data de publicação2018-12-01
Peer ReviewedSim
Open AccessSim
TipoARTICLE
PeriódicoJournal of Ethnobiology and Ethnomedicine (JOURNAL)
Identificadores do periódicoISSN: 1746-4269 • E-ISSN: 1746-4269
EditoraSpringer Science and Business Media LLC (PUBLISHER)
DOI10.1186/s13002-018-0239-2
PMID29907156
OpenAlexW2807906961
IdiomaEN
Citações recebidas13
Referências citadas35

BACKGROUND: Chuxiong, known as "the City of Fungi," is rich in fungal resources and traditional knowledge related to fungal biodiversity. The local environment is an excellent habitat for a wide variety of edible fungi. In addition, the region is home to many ethnic minorities and especially the Yi ethnic group who has a long history for traditionally using fungi as food or medicine. The aims of this review are to provide up-to-date information on the knowledge about, and traditional management of, fungi in this area and give advice on future utilization and conservation. METHODS: Field surveys and in-depth semi-structured interviews were used to gather data. Ethnomycological data was collected from 67 informants in the summer of 2015. RESULTS: Twenty-two edible fungal species were recorded both as food or non-timber forest products (NTFPs), used to increase income, and the importance of this resource for the Yi ethnic group was evaluated. CONCLUSION: Abundant and diverse wild genetic resources and a large production chain of edible fungi were recorded in Chuxiong. However, because of over-harvesting, the wild edible fungi are facing increasing threats. Suggestions are proposed to allow sustainable use of fungi resources, including (1) promotion of diversification of transportation, (2) development of fungi cultivation to improve quality and supply and reduce harvest pressure, (3) improvement of public awareness for environmental protection and sustainable development, and (4) promotion of eco-tourism and development of fungi catering in rural agro- and slow-food tourism

Agroforestry · Biodiversity · Biology · Business · China · Ethnic group · Ethnobotany · Geography · Indigenous · Medicinal plants · Political science · Tourism · Traditional knowledge · Ethnobotanical and Medicinal Plants Studies · Fungal Biology and Applications · Mycorrhizal Fungi and Plant Interactions · Ecology · Marketing