FUNGAL PRODUCTS AS FOOD

Abstract

Fungi are ideal food because they have a fairly high content of protein (typically 20-30 % dry matter as crude protein) which contains all of the essential amino acids. Fungal biomass is also a source of dietary fibre, and is virtually free of cholesterol. Mushrooms are cultivated around the world, global annual production being in the region of 8 million metric tonnes. Agaricus spp. account for something close to 30 % of the total. About 60 % of the world’s mushrooms are grown in China. The biggest change during the last quarter of the century has been an increasing interest in a wider variety of mushrooms. Supplies of fresh mushrooms are now intercontinental commodities. The only successful fermenter-grown fungal food on the market is the myco-protein Quorn, the mycelium of a species of Fusarium. Marketing the material emphasises its ability to simulate the fibrous nature of meat and it is sold as a healthy alternative to meat. Large scale collecting of mushrooms for food has become an industry in many regions and the commercial picking industry is bound to continue to expand. It raises several issues, including conservation, ownership, and sustainability of supplies. The key reaction seems to be effective holistic management of the forest resource. Fungi are an ideal food because they have a fairly high content of protein (typically 20-30 % crude protein as a percentage of dry matter) which contains all of the amino acids which are essential to human and animal