MANUFACTURE OF CHANTERELLE PRESERVES (CANTHARELLUS CIBARIUS) IN ANALAMANGA REGION, MADAGASCAR
The nutritional value of chanterelle is interesting because of the proteins (27.5% of dry matter), vitamins, and macro and micro nutrients it contains. It has also other pharmaceutical virtues. Although mushroom is well adapted to the soil and the climate of the Malagasy highlands, national exportation is estimated to be 2 t/year on the average. In Analamanga Region, the industrial valorisation of the species Cantharellus cibarius remains limited. Among existing conservation techniques, preservation in a glass container, such as a jar, is the most suitable for mushrooms. The purpose of this study is to develop a technique for preserving chanterelles for export. Experiments have defined the optimal conditions for preservation. First, the bleaching scale corresponds to 82°C in 2 min. 45 s and sterilisation at 124°C for 13 min. in a 370 ml jar. Pickling before bleaching helps increase the total industrial outputs up to 58.5% rather than 20% using classical treatment. Those conditions produce chanterelle preserves with good microbiological, sensorial, and nutritional qualities. Chanterelle exploitation presents advantages for Madagascar, but sustainable exploitation requires additional studies. The promotion of familial or industrial farming, in vitro production of exploitable species, and the implementation of micro credit system supported by the reinforcement of actors capacity are recommended.
Ramananarivo, R., Ramananarivo, S., Razafindrajaona, J.M., Razafimampionona, H., Berthou, C. and Andriamihaja, T. (2009). MANUFACTURE OF CHANTERELLE PRESERVES (CANTHARELLUS CIBARIUS) IN ANALAMANGA REGION, MADAGASCAR. Acta Hortic. 806, 525-532
preserving fungi, preserved mushrooms, agro industry, non-traditional export crops, wild harvested food