The Edible Mushrooms of Madagascar: An Evolving Enigma

Abstract

The Edible Mushrooms of Madagascar: An Evolving Enigma. This paper on the most significant edible wild mushrooms of Madagascar is organized in the following four categories: (1) mushrooms of introduced eucalypt plantations, (2) mushrooms of introduced pine plantations, (3) mushrooms of native forests and woodlands, and (4) mushrooms found in fields, agricultural waste and other altered, non–forest habitats. Eucalyptus robusta plantations yield by far the bulk of edible mushrooms that are sold, especially species of Russula and Cantharellus. Some Suillus species of northern hemisphere origin have been introduced with pine plantations and are locally important, forming the basis of a small canning industry. In native woodland areas on the central plateau, several ectomycorrhizal mushrooms—very similar to those on the African mainland—are collected and consumed. With the exception of the widely marketed Cantharellus platyphyllus ssp. bojeriensis, these are only of local importance in the villages and smaller markets of the area. Denser forests in the mountains or on the east coast as well as manmade habitats such as fields, pastures, and agricultural wastes are searched for saprobic mushrooms of various types. Some of these saprobic mushrooms show considerable potential for cultivation. The variety of ectomycorrhizal mushrooms found in eucalypt plantations is unprecedented outside of Australia and, for the most part, do not appear to be of Australian origin. Possible reasons for this are briefly discussed. Two economically important species, Russula prolifica sp. nov. and R. edulis sp. nov., are newly described.