Integrated approaches for socio-economic boosting of the sustainable production and consumption of Montesinho mushrooms
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abstract
Montesinho Natural Park (MNP) represents a mountain area with a unique mycological heritage. Among the
approximately two hundred edible mushrooms found in this protected area, most of them have been consumed since
ancient times for their exquisite taste and nutritional value. 1 Nevertheless, the availability of these mountain
products is limited by their seasonality and weather conditions, an issue intensified by climate change. On the other
hand, unsustainable mushroom collection practices and illegal trade of high-value species have also been common
practices with negative impacts in the ecosystem and regional and national economy. All these issues, together with
the incapacity of local collectors to guarantee the authenticity/safety of the collected mushrooms, have led many
restaurants to avoid their inclusion in their menus, safeguarding their business and consumer’s health. Thus, it is
proposed the production of appreciated edible mushrooms in controlled ex-situ environment. An extensive
nutritional/chemical/biological characterization are being performed to ensure the high quality of the produced
species and the preservation of their original characteristics. The development of a quality and safety seal,
“Safe2Taste”, that guarantee the traceability of the entire production chain, aims to increase consumers’
confidence/loyalty on the products.
To the Fundação para a Ciência e Tecnologia (FCT, Portugal) for financial support by national funds FCT/MCTES
to CIMO (UIDB/00690/2020) LAQV-REQUIMTE (UIDB/50006/2020), and Safe2Taste project (MTS/BRB/0056/2020), A. Saldanha PhD
grant (2021.08346.BD) and national funding by FCT, P.I., through the institutional scientific employment program-contract for L.
Barros, M.I. Dias, J. Pinela, and C. Pereira
