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Agaricus subsaharianus, une nouvelle espèce comestible et consommée au Niger, au Burkina Faso et en Tanzanie Meise Botanic Garden
A complete macro- and microscopical description oí Agaricus subsaharianus, a new species from Niger, Burkina Faso and Tanzania is given. A comparative study with its closest taxa is also included. The ethnomycological notes and information obtained from all three countries indicate that this species is edible and consumed by many ethnic groups. Data on collecting, vernacular names, preparation and other uses are given.
Champignons comestibles du Haut-Katanga (R.D. Congo) Meise Botanic Garden
Ce livre est destiné aux lecteurs intéressés par les champignons comestibles du Haut-Katanga, et plus spécifiquement par ceux des miombo. En mettant en valeur ces produits forestiers non ligneux, il contribue à une meilleure gestion et conservation du miombo. Il cible en particulier les gestionnaires qui souhaiteraient intégrer les champignons dans leurs projets et/ou programmes de développement, ainsi que la communauté de scientifiques et ...
How to live and survive in Zambezian open forest (Miombo ecoregion) Meise Botanic Garden
Uses and importance of wild fungi: traditional knowledge from the Tshopo province in the Democratic Republic of Congo Meise Botanic Garden
Background: Wild mushrooms constitute an important non-timber forest product that provides diverse substances and services, especially food and income for local communities from many parts of the world. This study presents original ethnomycological documentation from the dense rainforests of the Democratic Republic of the Congo. Methods: Ethnomycological surveys were made within local communities near the biosphere reserve of Yangambi and the ...
Wild edible ectomycorrhizal fungi: an underutilized food resource from the rainforests of Tshopo province (Democratic Republic of the Congo) Meise Botanic Garden
Background Ectomycorrhizal (EcM) fungi constitute a source of income as well as proper food with considerable nutritional value. Although edible EcM fungi are highly diverse and expected to host considerable nutritional attributes, only few studies focus on their use and promotion in the province of Tshopo (DR Congo). This study provides original ethnomycological and diversity data on edible ectomycorrhizal rainforest fungi from the ...
The mushrooms consumed in and around the urban area of Lubumbashi/Upper Katanga (DR Congo) Meise Botanic Garden
The study on the ethnomycological knowledge of local populations in Upper-Katanga in the Democratic Republic of Congo was carried out in order to develop a list of the mushroom species consumed: their local names and their meaning. This study contributes to the valorization of edible mushrooms produced in the open Miombo woodland of Upper-Katanga. A survey was conducted among the peoples (Bemba, Lamba and Tabwa) in three villages (Baya, Mususwa ...
African edible fungi and ecosystem services Meise Botanic Garden
Across tropical Africa hundreds of wild edible fungi are collected for local trade and consumption. In spite of this, fungal habitats (mostly woodland), suffer from increasing anthropogenic pressure. Due to a lack of information, wild edible fungi are still considered far less valuable than African edible fungi, highlighting aspects of sustainable use, local economy, forest conservation, traditional knowledge and its preservation. We show the ...
Ethnomycological notes on Marasmiellus inoderma from Benin and Togo (West Africa) Meise Botanic Garden
This paper presents a description of Marasmiellus inoderma, an edible species, collected in the wild and cultivated in Benin (West Africa) on waste material from Elaeis guineensis (oil palm). Data from specimens collected in Benin and Togo were compiled and compared with data available on a number of closely related taxa. Illustrations of macroscopy and microscopy are given, as well as information on its ecology and a low-tech method for ...