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Nongreen revolution: a case study of wild-grown edible mushroom

  • Ismail Bulent GurbuzEmail author
Research Article
  • 32 Downloads

Abstract

Mushroom’s biological content has a positive effect on human welfare which is called “nongreen revolution”. It has an economic and social component that provides long-term food nutrition, environmental conservation, and regeneration of valuable resources. This article provides evidence that mushrooms can be a healthy food alternative to meat. In this study, analyzed data was collected from Marmara region of Turkey using a survey method. A survey questionnaire was prepared and distributed to a total sample size of 408 participants. Linear regression model y = α + β1×1+β2×2 was administered to determine the relationship of the variables. Secondary data were also used for the literature of the study. The study revealed that the consumption of mushroom accounts for 13.2% of the consumption of meat at the time of mushroom collection period. Consequently, it showed also that for every 1% increase in consumption of two species of mushrooms (Lactarius semisanguifluus and Macrolepiota procera var.) meat consumption decreases (−4.39, −2.97%).

Keywords

Nongreen revolution Wild edible mushroom Meat Nutrition Health 

Notes

Funding information

The author is grateful to The Scientific Research Council of Bursa Uludag University (Project No: OUAP (Keles MYO)-2014/16[D]) for the financial support of this study.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Agricultural Economics, Faculty of AgricultureBursa Uludag UniversityBursaTurkey

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