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A Study of Wild Mushrooms Utilised for Food and Medicine by the Orang Asli Communities of Sungai Berua, Terengganu

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A Study of Wild Mushrooms Utilised for Food and Medicine by the Orang Asli Communities of Sungai Berua, Terengganu A Study of Wild Mushrooms Utilised for Food and Medicine by the Orang Asli Communities of Sungai Berua, Terengganu Harizah Nadiah Hamzah and Aqilah Mohammad Abstract The traditional knowledge on the utilisation of wild mushrooms by the Orang Asli in Kampung Sungai Berua, Hulu Terengganu, in Terengganu state of Peninsular Malaysia has yet to be documented. Therefore, a study was conducted to identify the mushroom species consumed as food and used as medicine, besides documenting the traditional knowledge of the Orang Asli in Kampung Sungai Berua. Information was gathered through interviews, observations, mushroom col- lection and laboratory analysis. A total of 11 mushroom species were recorded, where nine species, namely Auricularia auricula- judae, Clavulina sp., Lentinus sp., Schizophyllum commune, Termitomyces heimii, Termitomyces microcarpus, Panus giganteus, Hygrocybe conica and Cookiena sp., were utilised as food. Three species, namely Lignosus rhinoceros, Pycnoporus sp. and Cookeina sp., were uti- lised for medicinal purposes. Although wild mushrooms are not the main source of food in the daily lives of the Orang Asli, their occurrence is much anticipated by the villagers, and their utilisation is part of the traditional knowledge that has been passed down for generations. Keywords Wild mushrooms · Food · Medicine · Orang Asli · Terengganu · Traditional knowledge H. N. Hamzah Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia A. Mohammad (*) Institute of Tropical Biodiversity and Sustainable Development, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia e-mail: [email protected] © The Author(s), under exclusive license to Springer Nature 75 Switzerland AG 2021 M. T. Abdullah et al. (eds.), Resource Use and Sustainability of Orang Asli, https://doi.org/10.1007/978-3-030-64961-6_6 76 H. N. Hamzah and A. Mohammad Introduction Malaysia has approximately 3.5 million indigenous people, which is 12% of the total population (Kardooni et al. 2014). Locally known as “Orang Asli”, the indig- enous people in Peninsular Malaysia make up approximately 0.6% of the popula- tion. They can be classifed into three major tribes, namely the Negrito, Senoi and Proto-Malay, based on linguistic, physical and anthropological characteristics (Aghakhanian et al. 2015). Each tribe is made up of several sub-tribes. For the Negrito, there are the Kensiu, Kintak, Lanoh, Jahai, Mendriq and Bateq sub-tribes, among others. Meanwhile, the Temiar, Semai, Semoq Beri, Jahut, Mah Meri, Che Wong are the sub-tribes of Senoi, while the Kuala, Kanaq, Seletar, Jakun, Semelai, Temuan are the sub-tribes of Proto-Malay. The Orang Asli communities are scat- tered around the peninsula and most of them are found in the outskirts and forests in Kelantan, Terengganu, Pahang, Selangor, Kedah, Perak, Johor and Negeri Sembilan (JAKOA 2016). There are records of wild mushrooms being utilised by the Orang Asli and other rural communities for various purposes, including food and medicine (Chin 1981, 1988; Christensen 2002; Chang et al. 2005; Lee and Chang 2007; Lee et al. 2009). Wild mushrooms are macrofungi, or large fungi, found on trees or the ground of forest foors, that have unique fruiting bodies (Mueller et al. 2007). Wild mush- rooms mostly belong to two of the most common phyla, the Basidiomycota, which can grow above the soil surface (epigeous), and Ascomycota, which grow below the soil surface (hypogeous). It has been recorded that there are 1000 species of edible wild mushrooms, and they are collected in 80 countries for food or trade (Boa 2004; Semwal et al. 2014). However, no records have been documented in the east coast of Peninsular Malaysia, including Terengganu and Kelantan. Thus, this study was conducted with the objectives of identifying the wild mushroom species and docu- menting the traditional knowledge on the utilisation of wild mushrooms for food and medicine by the Orang Asli in Kampung Sungai Berua, Hulu Terengganu, in Terengganu state of Peninsular Malaysia. Materials and Methods The study was conducted at Kampung Sungai Berua, Hulu Terengganu (5°4′49.79″N, 102°53′2.85″E), which is located 18 km from Kuala Berang town. The village was established in 1977 by the Orang Asli Development Department (JAKOA) under the Rural Development Ministry (Appendix 1). Permission to access the village was obtained from JAKOA. The villagers mainly comprised the Semoq Beri and Bateq subtribes. A qualitative approach and in-depth interviews were carried out to collect data on the species and traditional knowledge on wild mushrooms. The interviews were conducted individually, as shown in Fig. 1a, or in groups, as shown in Fig. 1b, with further hands-on discussions with the communities using semi-structured A Study of Wild Mushrooms Utilised for Food and Medicine by the Orang Asli… 77 Fig. 1 Interviews with Kampung Sungai Berua villagers are conducted in two ways; (a) individ- ual and (b) group discussions questionnaires, along with photos of edible mushrooms in Malaysia. Any specimen available during the survey was collected and brought to the laboratory for further identifcation. The morphological aspects of the collected mushrooms, such as shape, colour, cap, gills and stipe, were described by referring to a local guide for fungi, such as those by Lee et al. (2012), Pegler (1997), Zainuddin et al. (2010) and Thi et al. (2012). Results and Discussion A total of 20 respondents, comprising 12 men and eight women with experience of collecting wild mushrooms and/or using them for food and/or medicinal purposes between age 30 and 70, were chosen in this study. Knowledge-wise, the women were likely better in identifying mushrooms compared with the men. The women of this community were often observed foraging in the nearby forest for edible resources, including wild plants, seasonal fruits and vegetables, including mush- rooms and ferns. They would spend hours in the forest and return to prepare meals for the family. On the other hand, men normally explored deeper into the forest for days to collect herbs, agarwood (gaharu and chandan) and wild mushrooms, if they came across the fruiting bodies. From this study, we were able to document 11 species of wild mushrooms belonging to 10 genera. A total of nine species of wild mushrooms are consumed as food, namely Auricularia auricula-judae, Clavulina sp., Lentinus sp., Schizophyllum commune, Termitomyces heimii, Termitomyce microcarpus, Panus giganteus, Hygrocybe conica and Cookeina sp. Three species were utilised as medicine, namely Cookeina sp., Pycnoporus sp. and Lignosus rhinocerus. Cookeina sp. was the only species utilised as both food and medicine. Most of the species recorded were under the phylum Basidiomycota and only one species (Cookeina sp.) was under the phylum Ascomycota. Studies by Wasser (2002) found that Basidiomycetes 78 H. N. Hamzah and A. Mohammad Table 1 Details of wild mushrooms utilised by the indigenous community in Kampung Sungai Berua, Hulu Terengganu Family/Scientifc Modes of Vernacular name utilisation name Fungi characteristics Auriculariaceae Food Kulat It is known by many names, such as the Judas Auricularia telinga kera, ear, Jew ear, jelly fungus, and kulat telinga kera; auricula- judae Kulat (in Malay). Auricula is a Latin word that means (bull.) Quel. telinga ear, and Judae means Judas. The outer surface of beruk, Kulat the lobed fruiting body is brownish and the gelebe, surface is smooth. It has a chewy texture. It Kulat teng grows on decaying hardwood, stick and logs. It tadik, grows throughout the year after rain. The Kulat kayu. indigenous communities cook the mushroom with curry (soup) or by stir-frying it (with anchovies/canned sardines/forest vegetables). Clavariaceae Food Kulat It’s a coral-like mushroom, is white and yellow Clavulina sp. merbau in colour, and has thick, smooth and sharp points. It changes colour from grayish to brownish when dried. In Kampung Sungai Berua, this mushroom is cooked with anchovies, canned sardines or fsh. The mushroom is boiled frst before being added to a dish. However, it is hard to fnd because it grows on the ground near the “merbau” tree (Intsia palembanica), which is why it is called kulat merbau. Polyporaceae Food Kulat sepah The mushroom is white and eaten when it is still Lentinus sp. tebu, a young fruiting body as it is tough when Kulat tepah matured (Fig. 2a). This mushroom can be found tebu, on dead branches. It is sometimes cooked in Kulat lidah soup (with anchovies/sardines/forest vegetables). katak Sometimes, it is stir-fried with other vegetables, like wild young ferns and pokok tepus (Amomum spp.). Lignosus Medicine Kulat susu It is widely known as a medicinal mushroom rhinocerus harimau (Fig. 2b). It is known as the Tiger’s Milk. It is (Cooke) prepared by thinly slicing and boiling the sclerotium (the part with more medicinal value) is. The boiled water is used for treating sore eyes, itchy skin, asthma, stomachache and fever. Hygrophoraceae Food The cap is yellow to orange in colour. It is Hygrocybe conica sharply conical when young, but will expand to being broadly conical or broadly convex when matured. The gill colour is yellowish. The stem is yellowish to orange-yellowish in colour, and the base is white. The stem is dry and fragile, its surface is fbrillose, and it is hollow with no volva. It is prepared similar to other species: It is stir-fried with anchovies or canned food (sardines). (continued) A Study of Wild Mushrooms Utilised for Food and Medicine by the Orang Asli… 79 Table 1 (continued) Family/Scientifc Modes of Vernacular name utilisation name Fungi characteristics Sarcoscyphaceae Food This mushroom is called the bowl mushroom or Cookiena sp. Medicine cup mushroom because of its cup-like shape, and it is furry. It can be found on decaying wood at moist and undisturbed areas. It is utilised as food and medicine. As food, it is stir-fried with anchovies and daun kesing.
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