Argentina - Edible Mushrooms in Argentina: traditional knowledge, regulations, current overview, opportunities, and perspectives

This work analyzes the current situation regarding the consumption, legislation, and species of edible mushrooms, both cultivated and na-tive wild, in Argentina. Historically, mushrooms have been used as food by some Indigenous communities and by European immigrants who adapted their culinary traditions. In recent decades, edible mushrooms have gained prominence due to their nutritional value and medicinal properties, which has encouraged small- and medium-scale cultivation, promoted through public courses and outreach events. The COVID-19 pandemic increased interest in medicinal mushrooms, leading to the emergence of new ventures and the need to incorporate species not yet included in the Argentine Food Code (Código Alimentario Argentino, CAA). Although national consumption remains low, progressive growth is expected. The current legislation is presented, explaining the role of the Argentine Food Code (CAA) in regulating edible mushrooms and the process required to include new species, which involves submitting an application to the National Food Commission (CONAL) along with a technical dossier supporting their food safety. The necessary steps to formalize an edible mushroom production facility are also described, including registration in systems such as RENSPA, municipal permits, and, for federal distribution, registration in the National Registry of Es-tablishments (RNE) and the National Registry of Food Products (RNPA). An updated overview is provided on the production of cultivated edible mushrooms (button mushrooms and specialty fungi), as well as sev-eral wild species collected in Argentina—some widely recognized and others less known, but with great potential. The importance of edible mushrooms is presented and discussed as an opportunity for the development of circular economy projects, social inclusion, cooperativism, andcommunitydevelopment.Finally,thesignificanceoflignocellulosicresidues from agricultural activities is discussed as a primary raw mate-rial for mushroom cultivation.

Author(s):  González  Matute,  R.,  Postemsky,  P.,  Bidegain,  M & Robledo,  G.  L

Published in: Lilloa 62.