Champignons comestibles de la région de Kikwit en République Démocratique du Congo : Approche écologique, nutritionnelle et socioéconomique

Abstract

In view of gathering botanic and also other useful data, different prospective, field studies, and survey have been organized and carried out in the hinterland of Kikwit City, within an area of about 15 to 45 km square. A well prepared survey questionnaire was given to respondents and from their answers the study has been able to identify and make an inventory of mushrooms consumed by people from the hinterland communities and Kikwit City dwellers. From obtained results, it is noted that 74 kinds of mushrooms are part and parcel of the consumers’ daily diet. The analysis of these gathered data reveals the prominence of Marasmiaceae, Cantharellaceae, Lyophyllaceae and Polyporaceae, types of Marasmius, Termitomyces, Cantharellus, Lentinus et Auricularia are the most common mushrooms sold in markets. The analysis on ecological aspects indicates that a wider majority of this species, inhabit the forests. Mushrooms are hygrophytes growing either on trees or on the ground under the trees. In all cases, these are seasonal resources whose periods of productivity require thorough observations. Our survey reveals that the people in the region under study are in majority mushroom consumers. Species of Auricularia, Termitomyces et Schizophyllum’s types have a huge economic impact nationwide and a strong commercial potentiality. 69 % of mushrooms are relatively appreciated on the nutritional and organic minerals point of view; among the most delicious we have the Termitomyces spp., Cokeina spp., Clitocybe spp., Marasmius buzungolo Singer, Marasmiellus inoderma (Berk.) Singer, Volvariella volvacea (Bull.) Singer, and also types of Polyporaceae. These mushrooms have a high rate nutritional value. The gathering and selling of these non wood forest products remain the sole activities providing food, work and income for this poor people. They are better alternatives for the guarantee of people’s food security.