The cultivation of edible mushrooms, an alternative for food sovereignty in rural areas in Mexico: a case study in Rancho Nuevo, Perote, Veracruz
Abstract
Background: The cultivation of edible mushrooms, specifically oyster mushrooms (Pleurotus spp.), offers an economic and nutritional alternative to peasant communities in rural areas, however, access to spawn and training are the primary limitations.
Objective: Train a group of organized women on the rustic processes of mushroom production, advise on the establishment of a space for production in the town, accompany them during the fruiting process and document the production and marketing of mushrooms.
Materials and method: A group of women was trained and supplied with batches of 50 packages of 10 kg of straw inoculated with Pleurotus ostreatus.
Results and discussion: A total of 150 kg of fresh mushrooms were harvested, equivalent to a biological efficiency of 111.11 %, a production rate of 0.92, and a yield of 30 % per package. Due to the cultivation conditions, a differential production was observed between the packages. The main technical and social obstacles to achieving success in a rural mushroom venture under the proposed model are discussed.
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