Shiitake, a new mushroom variety proposed in Mauritius

Abstract

Shiitake (Lentinula edodes) is an edible mushroom introduced in Mauritius
in order to diversify the mushroom varieties cultivated locally. Till recently,
the oyster mushroom (Pleurotus sp) was the only species cultivated in
Mauritius. Shiitake is already present on the local market, imported in a
major part in the dried form. As such, the Shiitake mushroom being
proposed is readily acceptable among local consumers. With the expected
increase in tourism inflow into the island, the demand for this specialty
mushroom (both in the fresh and processed forms) is expected to increase.
A potential was found for its cultivation locally using the bag method. The
substrate being used actually is maize grains. The appropriate cultural
practices needed to be fine tuned in order to initiate fruit formation in this
temperate species of mushroom. Research work is ongoing in order to
identify other potential substrates such as sawdust for its cultivation. Several
growers have started Shiitake production on a small scale from bags
purchased at the Mushroom Unit of the Agricultural Research and
Extension Unit (AREU) and few growers have started producing their own
Shiitake substrate bags. The scopes and limitations of the cultivation of the
proposed mushroom will have to be thoroughly taken into consideration in
order to further promote the sustainable cultivation of Shiitake in Mauritius.

Keywords: Shiitake, maize grain, Lentinula edodes, cultural practice,
Mauritius, edible fungi