Wild Edible Mushrooms from the Selous-Niassa Wildlife Corridor in Ruvuma Region Tanzania - Prod by Adansonia Consulting (Booklet).pdf

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Wild edible mushrooms from
the Selous-Niassa Wildlife Corridor
in Ruvuma Region, Tanzania
1 cm
Produced by: Adansonia-Consulting
www.adansonia-consulting.ch
The Selous-Niassa Wildlife Corridor (Us-
horoba)
in Ruvuma Region provides a
significant biological link between the Se-
lous Game Reserve in southern Tanzania
and the Niassa Game Reserve in northern
Mozambique.
Nearly pristine miombo woodlands cover
most of the vast Corridor of 10 000 km
2
.
The Corridor is protected with a network
of village Wildlife Management Areas de-
signated for community-based natural
resource management with a focus on
wildlife. The adjacent communities of the
Corridor are highly dependent on natural
resources. Therefore, income-generating
activities involving the sustainable use of
natural resources are encouraged what
will also contribute to the acceptance of
conser vation measures.
Additional information are available on
www.selous-niassa-corridor.com
The remote area is sparsely populated and very rich in natural products particularly in
mushrooms. During the rainy season large quantities of wild edible mushrooms are
growing within the miombo woodlands of the Corridor. Since time immemorial locals
are consuming the tasty mushrooms of high nutritious values. Over 40 wild edible
mushrooms have been identified together with the local communities including four
species of the highly priced chanterelles. Wild edible mushrooms are much valued by
the locals and are an important component of their daily diet during the rainy season.
In addition, the large abundance of highly priced mushrooms within the Selous-Nias-
sa Wildlife Corridor represent a real marketing potential what would create additional
income to the adjacent local communities.
Instructions
Sustainable harvesting
Clearing of forests and woodlands for various land-uses is the major threat to
mushrooms. Traditional slash-and-burn methods (shifting cultivation) in the miombo
areas barely harms the mycorrhizal mushrooms since most trees stay alive after cut-
ting and sprout vigorously when it becomes fallow again. When trees stay alive, also
their numerous mycorrhizal mushrooms flourish. However, when trees are girdled,
they as well as their mycorrhizal fungi die. Fire does not harm mushrooms directly
since they occur in the dry season when mushroom are absent (except those growing
on wood) and the burning may not affect the mycelia protected in the soil. However,
hot late dry season burning may cause the killing of trees along with their mycorrizahl
fungi. Disturbances to termite mound should be minimised in view of protecting the
growth of Termitomyces. The risk of resource degradation through over-harvesting is
minimal if some guidelines (see below) are respected.
Mushroom foray
Careful mushroom picking is very important to meet high quality and hygiene stan-
dards for the successful marketing of mushrooms. Mushrooms should be cut off
near the ground (instead of plucking) and remaining soil from the base of the stipe
should be cut off to keep the mushrooms clean in the container thereby avoiding any
later washing. This technique also does not harm the mycelium. Only impeccable
mushrooms and not fretted or mouldy ones should be picked. Every mushroom
should be cut into two halves to see if there any maggots inside. Very young or old
edible mushrooms should not be picked and uninteresting mushrooms should not be
scrunched deliberately. Mushrooms in exotic tree plantations should not be picked
because some of mushrooms might be introduced poisonous ones.
Identification of mushrooms
Mushrooms have to be identified carefully in order to avoid poisoning. Good smell or
the fact that animals are eating a specific mushroom cannot be used as a criterion to
distinguish edible from poisonous ones. An unequivocal identification of mushroom
species has to be based on several typical characteristics as outlined in this leaflet
for the presented mushrooms.
Container
Weave baskets made of organic material should be used for picking mushrooms.
Closed containers like plastic bags or buckets accelerate the decomposition of the
mushrooms. Stacking layers of mushrooms should be avoided since mushrooms
are very delicate and risk to be spoiled quickly. The same principle should also be
applied for packaging the mushrooms for its transport from the collection centres to
the market.
Drying techniques
Mushrooms should be cleaned and cut in slices of 3-4 mm of thickness before drying
in the sun. The drying should be as rapid as possible in view of keeping most of the
highly volatile flavour. Only impeccable mushrooms should be used for preservation.
Fully dried mushrooms break very easily. Dried mushrooms should be preserved in a
covered container to prevent them from absorbing air moisture what would accelera-
te spoiling of the mushrooms by microorganisms. Drying does not kill the microorga-
nism in mushrooms, but it prevents their growth forcing them into a dormant phase.
Pre-boiling kills the microorganisms but with this method, mushrooms become very
hard requiring a long soaking and cooking time. In addition, valuable minerals are
partially lost in the disposed water.
The description of the species specific characteristics and the brief glossary widely
follow Härkönen, Niemelä and Mwasumbi (Tanzanian mushrooms. Edible, harmful
and other fungi. 2003). Vernacular names are given in brackets, first in Ndendeule,
second in Yao.
Glossary
Cap:
the portion of a fruit body composed of both vegetative and reproductive
hyphae. Mycorrhiza(e): are fungi that associate with plant roots, and
form a symbiotic relationship; ectomycorrhiza(e): mycelia only on root
surface of trees. Adj.: mycorrhizal.
sterile tissue.
the overall structure of fungal tissue produced for reproduction.
a plate-like structure on the underside of the cap on which spores
are born.
filament made of a row of fungal cells.
(pl. mycelia) the vegetative stage of the fungi, being composed of
hyphae.
growing on or in another living organism from which it obtains nourish-
ment. Adj.: parasitic.
a small circular opening of the tubes containing the spores (polypores
mushrooms).
a root-like underground extension of the stipe.
(annulus) remnant of partial veil on stipe.
a reproductive propagule.
the stalk of a mushroom.
two unlike organisms who are living together with mutual benefit.
Adj.: symbiotic.
a membrane covering the gills of a developing fruit body.
a cap-like remnant of universal veil around the base of a stipe.
Flesh:
Fruit body:
Gill:
Hypha(e):
Mycelium:
Parasite:
Pore:
Pseudorrhiza:
Ring:
Spore:
Stipe:
Symbiose:
Veil:
Volva:
Edibility
*
**
***
= edible species
= good edible species
= edible, delicious

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