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Integrated approaches for socio-economic boosting of the sustainable production and consumption of Montesinho mushrooms

2022Conference object Open access
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dc.contributor.authorSaldanha, Ana Luísa
dc.contributor.authorGomes, Leonardo Corrêa
dc.contributor.authorPinela, José
dc.contributor.authorFernandes, Ângela
dc.contributor.authorMartins, Anabela
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorNobre, Sílvia
dc.contributor.authorCoimbra, Manuel A.
dc.contributor.authorBarros, Lillian
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPereira, Carla
dc.date.accessioned2023-03-07T15:33:58Z
dc.date.available2023-03-07T15:33:58Z
dc.date.issued2022
dc.description.abstractMontesinho Natural Park (MNP) represents a mountain area with a unique mycological heritage. Among the approximately two hundred edible mushrooms found in this protected area, most of them have been consumed since ancient times for their exquisite taste and nutritional value. 1 Nevertheless, the availability of these mountain products is limited by their seasonality and weather conditions, an issue intensified by climate change. On the other hand, unsustainable mushroom collection practices and illegal trade of high-value species have also been common practices with negative impacts in the ecosystem and regional and national economy. All these issues, together with the incapacity of local collectors to guarantee the authenticity/safety of the collected mushrooms, have led many restaurants to avoid their inclusion in their menus, safeguarding their business and consumer’s health. Thus, it is proposed the production of appreciated edible mushrooms in controlled ex-situ environment. An extensive nutritional/chemical/biological characterization are being performed to ensure the high quality of the produced species and the preservation of their original characteristics. The development of a quality and safety seal, “Safe2Taste”, that guarantee the traceability of the entire production chain, aims to increase consumers’ confidence/loyalty on the products.pt_PT
dc.description.sponsorshipTo the Fundação para a Ciência e Tecnologia (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) LAQV-REQUIMTE (UIDB/50006/2020), and Safe2Taste project (MTS/BRB/0056/2020), A. Saldanha PhD grant (2021.08346.BD) and national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros, M.I. Dias, J. Pinela, and C. Pereirapt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSaldanha, Ana Luísa; Gomes, Leonardo Corrêa; Pinela, José; Fernandes, Ângela; Martins, Anabela; Carvalho, Ana Maria; Nobre, Sílvia; Coimbra, Manuel A.; Barros, Lillian; Dias, Maria Inês; Pereira, Carla (2022). Integrated approaches for socio-economic boosting of the sustainable production and consumption of Montesinho mushrooms. In Ofélia Anjos; Soraia I. Pedro; Natália Martins Roque; Carlos Antunes (Eds.) XVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumos. Castelo Brancopt_PT
dc.identifier.isbn978-989-8124-36-4
dc.identifier.urihttp://hdl.handle.net/10198/27531
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationMountain Research Center
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationInnovative production of edible saprophyt mushrooms through an integrated circular strategy
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSustainable productionpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineeringpt_PT
dc.titleIntegrated approaches for socio-economic boosting of the sustainable production and consumption of Montesinho mushroomspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleInnovative production of edible saprophyt mushrooms through an integrated circular strategy
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/MTS%2FBRB%2F0056%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//2021.08346.BD/PT
oaire.citation.conferencePlaceCastelo Brancopt_PT
oaire.citation.endPage327pt_PT
oaire.citation.startPage327pt_PT
oaire.citation.titleXVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumospt_PT
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person.givenNameAna Luísa
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person.givenNameAnabela
person.givenNameAna Maria
person.givenNameSílvia
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