Sustainable Cultivation of Edible Mushrooms: Preserving Biodiversity and Ensuring Product Quality

Abstract

Mushrooms have long been valued for their taste and numerous health benefits. The Montesinho Natural Park is home to over two hundred edible mushroom species, yet climate change and unsustainable practices have affected their availability. Controlled cultivation on forest substrates can contribute to species preservation, and a comprehensive review of nutritional and chemical composition is essential for ensuring quality and consumer confidence, while supporting biodiversity and sustainability. By responsibly meeting the demand for mushrooms, it is possible to protect natural habitats and promote global ecosystem sustainability.

Keywords

• mushrooms
• mycological diversity
• dietary benefits
• sustainable cultivation
• biodiversity production