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Edible Ectomycorrhizal Mushrooms: International Markets and Regulations

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Edible Ectomycorrhizal Mushrooms

Part of the book series: Soil Biology ((SOILBIOL,volume 34))

Abstract

The utilization, preservation, and trade of fungal fruiting bodies for food purposes trace far back in the history of mankind. Hundreds of edible ectomycorrhizal mushroom (EEMM) species are known to be eaten in the world, and records are sparse for many regions, particularly in Africa and South America. A few species have well-established worldwide markets in excess of US$2 billion, while many other species are important at a local scale. In this chapter, the international trade of fresh and preserved EEMMs for most important species with higher prices and/or a significant market share is analyzed in detail. Common techniques for mushroom preservation, e.g., drying, freezing, brining (i.e., preservation in brine), are also reviewed. Problems with the correct mycological determination of traded fungal species are examined, including issues of contrasting evaluation of edibility, both in mushroom field guides (some recommend eating species that others reject as poisonous), and in regulations of different countries. Finally, regulations in international EEMMs trade are discussed in relation to food safety and quality control of fresh and preserved EEMMs (radioactivity, heavy metals, nicotine and pesticide residues, presence of dipteran larvae and other “parasites”).

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Acknowledgments

The authors are most grateful to Manlio Della Ciana, Nadia Howell, Domenico Monteleone, Simona Petronitti, Eira-Majia Savonen, Andrea Trenti, Manuela Vinay, and Achille Zuchegna for their constructive collaboration and for valuable comments and suggestions.

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  1. Loc. Farné 32, 40042, Lizzano in Belvedere, BO, Italy

    Nicola Sitta

  2. via Pellegrini 2/18, 41058, Vignola, MO, Italy

    Paolo Davoli

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  1. Nicola Sitta
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  2. Paolo Davoli
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Correspondence to Nicola Sitta .

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  1. , Dipartimento di Scienze Agrarie, Universitá di Bologna, Via Fanin 46, Bologna, 40127, Italy

    Alessandra Zambonelli

  2. , Biology Department, Duke University, 130 Science Drive, Durham NC, 27708-0338, USA

    Gregory M Bonito

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Sitta, N., Davoli, P. (2012). Edible Ectomycorrhizal Mushrooms: International Markets and Regulations. In: Zambonelli, A., Bonito, G. (eds) Edible Ectomycorrhizal Mushrooms. Soil Biology, vol 34. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-33823-6_20

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