Ethnomycology of macrofungi in the Western Black Sea region of Turkey: identification to marketing

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dc.authorid0000000311859614
dc.authorid0000-0002-5677-2347
dc.contributor.authorYılmaz, Hande
dc.contributor.authorZencirci, Nusret
dc.date.accessioned2021-06-23T19:42:57Z
dc.date.available2021-06-23T19:42:57Z
dc.date.issued2016
dc.departmentBAİBÜ, Fen Edebiyat Fakültesi, Biyoloji Bölümüen_US
dc.description.abstractEdible natural or cultivated macrofungi (mushrooms) are economically significant in the Western Black Sea region of Turkey. Although they have considerable direct and indirect economic, social, and cultural value, these are to date poorly explored. In this study, edible macrofungi were investigated for their ethnomycological standing from identification to marketing. The method was face-to-face data collection with a semi-structured questionnaire, applied in 6 provinces (Bolu, Duzce, Karabuk, Zonguldak, BartA n, and Kastamonu): 6 provincial centers, 17 counties, and 120 villages from April 2012 to December 2013. Seventy different local markets were visited particularly during mushroom gathering seasons. Four hundred and seventy-five responses from the forest villages provided results identifying the gender, identification of mushrooms, use, and marketing. Thirty-three species in 14 families were used for food (55.4 %), income (43.8 %), or medicine (0.8 %). These were Russulaceae (7), Morchellaceae (5), Agaricaceae (4), Cantharellaceae (3), Tricholomataceae (3), Boletaceae (2), Gomphaceae (2), Amanitaceae (1), Gomphidiaceae (1), Hericiaceae (1), Hydnaceae (1), Lyophyllaceae (1), Marasmiaceae (1), and Pleurotaceae (1). In addition, 169 different Turkish folk names were registered and five marketing channels were identified: three for cultivated mushrooms and two for wild mushrooms. Morels (Kuzu gobegi) were the most expensive among all harvested macrofungi species while Lactarius deliciosus (L.) Gray and L. salmonicolor R. Heim & Leclair (KanlA +/- ca) were the most affordable. The Black Sea region in Turkey, which is very rich in mushroom genetic resources, deserves more intensive ethnomycological study.en_US
dc.identifier.doi10.1007/s12231-016-9353-z
dc.identifier.endpage284en_US
dc.identifier.issn0013-0001
dc.identifier.issn1874-9364
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-84987597544en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage270en_US
dc.identifier.urihttps://doi.org/10.1007/s12231-016-9353-z
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8653
dc.identifier.volume70en_US
dc.identifier.wosWOS:000387219000005en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYılmaz, Hande
dc.institutionauthorZencirci, Nusret
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofEconomic Botanyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEthnomycologyen_US
dc.subjectLocalmarketen_US
dc.subjectMacrofungien_US
dc.subjectMushroomsen_US
dc.subjectWestern Black Sea Regionen_US
dc.subjectTurkeyen_US
dc.titleEthnomycology of macrofungi in the Western Black Sea region of Turkey: identification to marketingen_US
dc.typeArticleen_US

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