Abstract
This paper introduces and discusses general information about Mexico’s alimentary wild mushrooms. These had been a main part of the original and half-caste cultures of our country feeding resources. Historical and current information about this subject, supports that fact. We cover the traditional nomenclature and the mushrooms’ cultural importance and nutritional value, recollection processes and traditional commercialization, as well as some preservation practices, and emphasize some culinary and biotechnical aspects. Finally we stress the importance of academic activities related to diffusion and divulgation of the subject, emphasizing some of the risks that mushrooms and its culture run; and stating some proposals and recommendations that –in the our opinion– must be rapidly dealt with.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
