Diseño de un módulo sobre generalidades y producción de hongos comestibles: experiencia en el marco de la línea de formación del Jardín Botánico José Celestino Mutis

Abstract

The JBBJCM in its mission as responsible for the implementation of environmental education processes and from the Educational and Cultural Subdirectorate, strengthens initiatives such as urban and peri-urban agriculture through training processes for citizens, in order to qualify their environmental knowledge, agricultural and ecological. According to these training processes that are carried out there, it is extremely important to produce fresh and healthy food from home, being one of the advantages that Urban Agriculture offers us and that is why mushrooms (edible mushrooms ) are a great resource to contribute to self-consumption at home. Mushrooms offer a wide range of benefits, among which the production of these as foods stands out, which is why it is important to consider their importance and be able to contribute to sustainable nutrition. Edible mushrooms represent a natural, healthy and nutritious food, with unique flavor, aroma and texture characteristics for the human diet, so their daily consumption could provide nutritional and medicinal benefits. (Gaitán, 2019) Currently, the mushroom Pleurotus spp is considered a food supplement with high nutritional value, since its proteins contain all the essential amino acids, so it should be included in the daily diet. It is a mushroom rich in carbohydrates, vitamins, fiber and minerals, and it also has a low fat content. They contain vitamins such as niacin, thiamine (B1), vitamin B12 and vitamin C, as well as minerals such as potassium, phosphorus, calcium, among others. (Gaitán, 2019) Due to the above, in this work a methodological proposal was made on the design of a module that aims to offer theoretical-practical knowledge about the cultivation and production of mushrooms on a substrate, in order for the participants to know more about the dietary benefits of these.