About this document
Fungal Products as Food: An Overview by Hiromi Uchima is a document available to read on EtoBox.
This document summarizes the use of fungi as food sources. It discusses that fungi are a good source of protein containing all essential amino acids. Mushrooms are one of the most widely cultivated foods globally, with annual production of around 8 million metric tonnes. The only large-scale fermented fungal food product is Quorn, made from Fusarium mycelium. Traditional wild mushroom foraging has become a commercial industry in many regions.
- Author
- Hiromi Uchima
- Language
- EN