Resumen

FERNANDEZ, M.V.; PILDAIN, M.B.  y  BARROETAVENA, C.. Caracterización del estado del arte, uso y agregado de valor del recurso hongos comestibles en el sector gastronómico de la cordillera de Chubut. RIA. Rev. investig. agropecu. [online]. 2021, vol.47, n.2, pp.216-223.  Epub 20-Oct-2021. ISSN 1669-2314.

Wild edible mushrooms are one of the main non-wood forest products available in the Andean Patagonian region, being potential productive resources through their use and added value in the local gastronomic sector, with qualities to be considered as products with Patagonian identity. They could be of interest to tourists who arrive in the region, opening the door to the development of mycotourism and mycogastronomy in the low seasons, when fungi fructify. In order to identify the current use that the gastronomic sector makes of this resource and the projection develop new markets, a semi-structured survey was conducted to those responsible for designing restaurants and food houses menus in the cities of Esquel and Trevelin. It was found that the product was included in the menu of 61% of the establishments and was positively valued as a product with Patagonian identity. 60% of chefs had sought information about edible mushrooms. Among the less favorable aspects, it was detected that the diversity of wild mushroom species from the region is not being exploited, although some species are known. The restaurants presented a greater supply of mushrooms in their menus regarding food houses, with pine mushroom, champigñon (cultivated), morilla, portobello (cultivated) and wild champigñon being the preferred species. The most used species were those that can be bought and also collected in the region (mainly pine mushroom and morilla), in relation to others more widespread in the culinary environment such as portobello and girgola, with the exception of white Champignon. The results provided information for the design of future activities of applied research, extension and public policies aimed at promoting the use, dissemination and added value of wild edible mushrooms in Patagonia.

Palabras clave : non wood forest products; mycogastromy; mycotourism; Patagonia Fungi; local development.

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