Producción CyT
Capítulo de Libro
Autoría
Edgardo Albertó
;
Néstor Curvetto
;
Jorge Deschamps
;
R. Gonzalez-Matute
;
LECHNER, BERNARDO ERNESTO
Fecha
2010
Editorial y Lugar de Edición
Micología Aplicada Internacional
Libro
Hacia un Desarrollo Sostenible del Sistema de Producción-Consumo de los Hongos Comestibles y Medicinales en Latinoamérica: avances y perspectivas en el Siglo XXI
(pp. 333-358)
Micología Aplicada Internacional
Micología Aplicada Internacional
ISBN
970-9752-01-4
Resumen
Información suministrada por el agente en
SIGEVA
Mushroom production and consumption have been steadily increasing worldwide during the last two decades. In Argentina mushroom production began in the 40’s although its development was slow. As from the 80’s, several universities around the country started to focus on this issue from the scientific point of view, new proposals, together with advances in technology. Training courses have been widely attended by producers and entrepreneurs and the activity is now seen as a profitable ...
Mushroom production and consumption have been steadily increasing worldwide during the last two decades. In Argentina mushroom production began in the 40’s although its development was slow. As from the 80’s, several universities around the country started to focus on this issue from the scientific point of view, new proposals, together with advances in technology. Training courses have been widely attended by producers and entrepreneurs and the activity is now seen as a profitable commercial activity. This chapter presents the reader with a clear description of the past and present situation of mushroom cultivation in Argentina, including types of mushrooms, different systems of production, productive areas, wild species with economic value, consumption, internal and external markets, update legislation and availability of know-how for cultivation. As agriculture is widely developed in our country there is abundant agroindustry lignocellulosic waste material to be used in the mushroom industry. We expect that the frequent use in gourmet cuisine of wild and cultivated mushrooms, the access to more information, the offer of training courses and the creation of association of farmers will foster the demand for both, fresh and canned mushrooms, and their sub-products. We believe that in a few years mushroom production will extend along the country promoting consumption and major development of this activity.
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Palabras Clave
ECONOMÍAHONGOSCULTIVOINVESTIGACIÓN