Underutilized wild edible fungi and their undervalued ecosystem services in Africa

Abstract

BackgroundEdible fungi including wild mushrooms have been largely neglected and underutilized in Africa. Not only is the number of edible species unknown, but the critical role they play in human food and nutrition and the ecosystem services they provide have remained poorly understood and undervalued.MethodsWe reviewed the literature with the objective of providing a synthesis of knowledge on (1) the diversity of wild edible fungi of Africa with emphasis on mushrooms; (2) the ecosystem services provided by wild edible fungi; (3) anthropogenic threats to their diversity and utilization; and (4) opportunities for their conservation and cultivation.ResultsWe identified a total of 480 species of wild edible mushrooms in 126 genera belonging to 60 fungal families across Africa. A total of, 249 species were mycorrhizal, 28 species were termitophilic and 203 species were saprophytic or parasitic. Wild edible mushrooms provide food that is high in digestible proteins, antioxidants and fibre but low in fats. They are also sources of income for rural populations. Almost all species play a role in nutrient recycling and hence the productivity of forests and agroecosystems. However, deforestation and land degradation are threatening the mushroom diversity in some regions of Africa.ConclusionThe African continent is endowed with a tremendous diversity of neglected and underutilized edible wild mushrooms providing nutritious food for humans and playing a key role in the structure and functioning of native forests and woodlands. Deforestation and the loss of habitat are the greatest threats to edible wild species in Africa. The loss of indigenous knowledge can also potentially limit dietary choices and market opportunities. Therefore, we recommend national forestry research and development programs and international frameworks such as Reducing Emissions from Deforestation and Degradation (REDD +) to invest in the conservation, cultivation and valorisation of wild edible mushrooms to achieve sustainable forest management and the welfare of local communities.