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An Ethnobotanical Survey of Edible Fungi in Chuxiong City, Yunnan, China Dongyang Liu1†, Hong Cheng1†, Rainer W

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An Ethnobotanical Survey of Edible Fungi in Chuxiong City, Yunnan, China Dongyang Liu1†, Hong Cheng1†, Rainer W Liu et al. Journal of Ethnobiology and Ethnomedicine (2018) 14:42 https://doi.org/10.1186/s13002-018-0239-2 RESEARCH Open Access An ethnobotanical survey of edible fungi in Chuxiong City, Yunnan, China Dongyang Liu1†, Hong Cheng1†, Rainer W. Bussmann2, Zhiyong Guo1, Bo Liu1,3* and Chunlin Long1,4* Abstract Background: Chuxiong, known as “the City of Fungi,” is rich in fungal resources and traditional knowledge related to fungal biodiversity. The local environment is an excellent habitat for a wide variety of edible fungi. In addition, theregionishometomanyethnicminoritiesandespecially the Yi ethnic group who has a long history for traditionally using fungi as food or medicine. The aims of this review are to provide up-to-date information on the knowledge about, and traditional management of, fungi in this area and give advice on future utilization and conservation. Methods: Field surveys and in-depth semi-structured interviews were used to gather data. Ethnomycological data was collected from 67 informants in the summer of 2015. Results: Twenty-two edible fungal species were recorded both as food or non-timber forest products (NTFPs), used to increase income, and the importance of this resource for the Yi ethnic group was evaluated. Conclusion: Abundant and diverse wild genetic resources and a large production chain of edible fungi were recorded in Chuxiong. However, because of over-harvesting, the wild edible fungi are facing increasing threats. Suggestions are proposed to allow sustainable use of fungi resources, including (1) promotion of diversification of transportation, (2) development of fungi cultivation to improve quality and supply and reduce harvest pressure, (3) improvement of public awareness for environmental protection and sustainable development, and (4) promotion of eco-tourism and development of fungi catering in rural agro- and slow-food tourism. Keywords: Edible fungi, Market, Production chain, Sustainability, Ethnobotany Background cultivation [5–7]. The production of edible fungi in Yun- Yunnan Province is located in the southwest part of nan is the second largest agricultural export activity in China. This province harbors more than 15,000 plant the region. As a special industry, production of edible species and is often called the “Kingdom of Plants” [1]. fungi is one of the important economic sources of the It has a wide variety of forest and soil types due to its mountain areas [8]. With the growing emphasis on the unique natural mountainous environment [2, 3], which conservation of biodiversity, the status and importance also creates unique microclimates and ideal conditions of the industry and fungi as a source for livelihoods be- for a wide variety of edible fungi. The edible fungi in come more and more prominent. Currently, there are Yunnan are well-known in the world, and production is about 15 million farmers working with edible fungi, and large and widespread. Yunnan is one of the richest more than 400 factories process edible fungi, with more sources of edible fungi in China, which in itself has more than 20 million people directly employed in the industry. than 600 species of edible fungi, 30% of the edible fungi Edible fungi in Yunnan are exported to 20 countries and species in the world [4]. The annual production amounts regions, with Japan, the European Union, and the USA to about 50,000 t, which does not include fungi from being the biggest traditional markets. South America, Africa, Russia, and ASEAN are the emerging markets * Correspondence: [email protected]; [email protected] [9]. The markets also show local differences, with, for † Dongyang Liu and Hong Cheng contributed equally to this work. example, Tricholoma matsutake (Chinese: 松茸; pinyin: 1College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China song rong) mainly exported to Japan and Boletus Full list of author information is available at the end of the article © The Author(s). 2018 Open Access This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated. Liu et al. Journal of Ethnobiology and Ethnomedicine (2018) 14:42 Page 2 of 10 (Chinese: 牛肝菌; pinyin: niu gan jun) and Morchella Methods esculenta mainly exported to European countries. Study area and Yi people in Chuxiong The use and industrial production of edible fungi are Chuxiong City is located in the middle of Yunnan-Guizhou ubiquitous in many areas around the globe, with distinct Plateau, west of Kunming, east of Dali, north of Pu’er, south local characteristics. There are other regions rich in tra- of Panzhihua (Fig. 1). Its unique geographical location and ditions of using edible fungi, such as Svaneti in Georgia, climatic conditions create abundant plant resources. For ex- where 67 species of edible fungi were reported [10]. ample, wild edible fungi and wild herbs are very diverse in People living in Palas Valley, northeast Pakistan, like to Chuxiong [25], with 540 species of fungi—90% of all fungal eat Morchella esculenta (L.) Pers. (Chinese: 羊肚菌; species in Yunnan. Because of the plant worship, Yi people pinyin: yang du jun) and use it as a part of their income in Chuxiong are conducting traditional management of source [11]. In Poland, 32 species of fungi were sold by fungal ecosystems, and the local fungal habitats are well local people in open-air markets [12]. There also are conserved before. With a long history of eating wild fungi, wild edible fungi found in other areas of China, but the local Yi people have accumulated rich traditional know- those areas do yet not count on an industrial production ledge. However, with the development of society and chain like we found in Chuxiong, Yunnan. Twenty-two the impact of the mainstream culture, traditional fungi species were reported from Tewo County, Gansu, culture is gradually losing. And the wild edible fungi China, where people used to sell and store dried fungi are faced with over-harvesting [26, 27]. Especially in [13]. In contrast, in Shaanxi, central China, few fungi recent years, fungi became more well-known as a species are traditionally used by local people, and pro- homology of medicine and food; some local people duction is not organized [14]. Only five taxa of edible try to harvest more fungus and sell to merchants to fungi were recorded in Zhouqu County, Gansu, China. earn money. Our research team visited Chuxiong City These edible fungi are however not harvested for com- to collect information on edible fungi, including mercial use [15]. Wild edible fungal resource develop- species available, edible value [28–31], medicinal value ment in Chuxiong relies mainly on collecting without [32], and market conditions, to gain in-depth know- paying and free trade. Most unemployed farmers in ledgeaboutediblefungiandtheirtrade. Chuxiong will take their children during summer vac- With a population of 8.7 million, Yi is the sixth largest ation in July and August each year to pick wild edible minority group in China and mainly distributed in fungi. During our survey in 2015, each household will Yunnan, Sichuan, and Guizhou Provinces and Guangxi earn around 1500 USD in this period, which provides autonomous region. They mainly inhabit mountainous positive social and financial benefits. areas or river valleys. Yunnan Province holds the largest At present, China’s edible fungi output ranks first in the population of the Yi nationality, around 4.06 million; the world, and it has become an important industry in China Yi ethnic group is one of the most complex groups with [16]. However, due to the high economic value of fungi, many branches with different traditional costume, over-harvesting is very common [17–19]. A lack of unified culture, language, constructions, etc. [33]. management leads to environmental degeneration, and Some scholars believe that the Yi ethnic group was wild edible fungal resources cannot get effective protec- formed by ancient Qiang people in northwest China tion. Currently, production decreases year after year [20]. around 6000–7000 years ago. At first, they were sepa- Tricholoma matsutake, Ophiocordyceps sinensis (Chinese: rated into six tribes due to different living conditions: 冬虫夏草; pinyin: dong chong xia cao), Termitomyces Wu (Chinese: 武), Za (Chinese: 乍), Nuo (Chinese: 糯), albuminosus (Chinese: 鸡枞菌; pinyin: ji zong jun), and Heng (Chinese: 恒), Bu (Chinese: 布), and Mu (Chinese: other famous wild edible fungi are gradually getting 慕), and then, they migrated to southwest China. Six endangered in Chuxiong and other areas [21–23]. There- major tribes settled down in different directions. Their fore, wild collection needs to be combined with artificial languages evolved into six major language groups, and cultivation based on the unique environment and climate each language group has 30–50 dialects. People belong- conditions in Yunnan [24]. Moreover, yield and quality of ing to different major language groups cannot communi- edible fungi need to be improved, and local wild edible cate with each other. And even people who are fungal resources need to be managed sustainably. The identified as one branch of Yi with same family names, main aims of this study were (1) to record wild edible after 7–11 generations, traditionally, they will hold a fungi species sold in the traditional markets of Chuxiong, special event “Naimu (Chinese: 耐姆)” to give different (2) to gain insights into the local edible fungi industry families new family names, and this ceremony boosts chain, (3) to document associated ethnobotanical know- the diversification of ethnic branch.
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