Edible mushrooms in Peru

Holgado-Rojas M.E.; Chimey C.A.; Trutmann P.; Pérez-Leguía K.A.; Quispe-Pelaez A.; García M.R.; Huamán C.; Aguilar F.B.; Bonilla D.V.; Muñoz E.N.; Quispe M.A.; Meza J.; Callalli M.; Espinoza M.W.; Simoni A.; Olarte M.; Espinoza D.; Cárdenas A.; Aguilar F.; Callañaupa M. · Lilloa (2025) · DOI: 10.30550/j.lil/1825

Resumen

Peru, renowned for its megadiversity, is home to a wide variety of edible and medicinal mushrooms. The tradition of their use dates back to pre-Columbian testimonies (from 800 a.C.) and 16th-century chronicles by authors such as Santo Tomás and Guamán Poma. This evidence demonstrates their incorporation into rituals and artistic expressions of cultures such as Pukará, Paracas, Chavín, and Moche, highlighting their nutritional and ritual value. Currently, between 35 and 40 species of edible and medicinal mushrooms have been documented, they are a fundamental part of local gastronomy and festivities such as Qoncha Raymi in Conchacalla (Cusco). Their collection and consumption vary by region and culture. Species such as Agaricus campestris, Gerarthia cibaria, Calvatia sp., Morchella sp., and Suillus spp. are prominent in the Andes, while Pleurotus djamor and Auricularia fuscosuccinea species are notable in the Amazon. They are promising species, and their biotechnology is presented as a resilient agroecological diversification strategy adaptable to climate change. In addition, mushroom production in Peru has experienced significant technological advancements, with 97% of commercial production corresponding to the white button mushrooms, with 1,350 tons produced in 2019. Furthermore, the collection of Suillus sp. in various regions, such as the Marayhuaca hamlet in Lambayeque, has led to the exportation of these dehydrated mushrooms to countries such as France, the United States, Poland, and Germany. Likewise, it is important to mention the role of institutions such as the National University of San Antonio Abad in Cusco, Cayetano Heredia Peruvian University, La Molina National Agrarian University, Madre de Dios National Amazonian University, Madre de Dios Productive Innovation and Technology Transfer Center, along with Simbiosis, Pachamama Raymi, and Ccaijo among others, in promoting the development of the entrepreneurial ecosystem through research, germplasm conservation, and biotechnological development in collaboration with national and international organizations.

Instituciones: Universidad Nacional de San Antonio Abad del Cusco; Universidad Nacional Amazónica de Madre de Dios