Livro da FAO (Eric Boa)

Wild edible fungi a global overview of their use and importance to people

Table of Contents
FOREWORD, ABBREVIATIONS, ACKNOWLEDGEMENTS, SUMMARY
1 Introduction: setting the scene
GENERAL IMPORTANCE
TRADITIONS AND HISTORY OF USE
PURPOSE AND STRUCTURE OF THE PUBLICATION
SOURCES OF INFORMATION
2 Characteristics: biology, ecology, uses, cultivation
WHAT ARE FUNGI?
IDENTIFICATION
MAJOR GROUPS OF WILD FUNGI
EDIBILITY AND POISONOUS FUNGI
CULTIVATION OF EDIBLE FUNGI
3 Management: wild edible fungi, trees, forest users
MULTIPLE USE OF FORESTS: ISSUES AND CONFLICTS
REGULATING COLLECTION
COLLECTORS AND LOCAL PRACTICES
HARVESTING METHODS AND APPROACHES
MEASURING PRODUCTION
PRACTICAL PLANNING: TOWARDS SUSTAINABLE PRODUCTION
4 Importance to people: food, income, trade
WILD EDIBLE FUNGI AND LIVELIHOODS
NUTRITION AND HEALTH BENEFITS
LOCAL MARKETING AND INCOME
NATIONAL AND INTERNATIONAL TRADE
5 Realizing the potential: prospects, actions, opportunities
KEY FACTS
GENERAL CONSTRAINTS
RESEARCH PRIORITIES: WILD EDIBLE FUNGI
EFFECTIVE MANAGEMENT
COMMERCIALIZATION AND CULTIVATION
THE FUTURE FOR WILD EDIBLE FUNGI
6 Sources of advice and information
MYCOLOGICAL EXPERTISE
FIELD GUIDES TO WILD (EDIBLE) FUNGI
INFORMATION ON MEDICINAL AND POISONOUS MUSHROOMS
WEB SITES
7 References
ANNEX 1 Summary of the importance of wild edible fungi by region and country
Africa
Asia
Europe
North and Central America
Oceania
South America
ANNEX 2 Country records of wild useful fungi (edible, medicinal and other uses)
ANNEX 3 A global list of wild fungi used as food, said to be edible or with medicinal properties
ANNEX 5 Wild edible fungi sold in local markets