This guide introduces the reader to the mycological world and focuses on the larger fungi commonly used for food in Benin.
The wild edible mushrooms from Benin occur in many ecosystems and they play an important role in degrading organic material and recycling nutrients. The majority of edible species in Benin are associated with trees or termites and are highly appreciated by local people as food. Many ecosystems suffer from the influence of human activities and sustaining the environment means that we must be able to recognize the place
of the fungi, their identity and function within the natural world.
This guide introduces the reader to the mycological world and focuses on the larger fungi commonly used for food in Benin.
The first part deals with all aspects concerning morphology, ecology and distribution of fungi in general, as well as aspects on poisoning, cultivation, recording local knowledge, ethnomycology and methods for assessing natural productions and valuation of wild edible fungi.
The second part presents over 70 color pictures and drawings, accompanied by morphological descriptions, local names and detailed information on distributions and edibility of more than fifty wild species from Benin. A glossary and an extensive
bibliography is given.
Everyone interested in collecting or studying West-African fungi will find this book a useful reference. Those dealing with the sustainable use and management of natural resources in tropical Africa, will find a multitude of techniques and tools for a better
management and conservation of natural ecosystems in a participative way, i.e. with the participation and for the benefit of local people.