Fungi Amazonica

Our Story

¡Nos encantan las setas! Trabajamos con comunidades selváticas y hongos medicinales. Enseñamos a los aldeanos a reconocer y cosechar sosteniblemente el ganoderma silvestre (reishi), ofreciéndoles una fuente alternativa de ingresos a la práctica generalizada y perjudicial de quemar la selva para obtener carbón vegetal, que se vende más tarde en la ciudad por casi nada. Producimos extracto de alta calidad a precios competitivos con multitud de propiedades medicinales (todas verificadas por investigación científica y nuestras propias pruebas de laboratorio). El hongo reishi, también conocido como hongo divino o hongo de la inmortalidad, ayuda a equilibrar el sistema inmunológico reforzándolo con propiedades antibacterianas, antivirales y anticancerígenas, además de reducir las alergias y otros problemas autoinmunes, también reduce la presión arterial y el colesterol, mejora la función hepática y renal , ayuda a perder peso y ayuda a su cuerpo a lidiar con el mal de altura, y más ... Si está interesado en ayudar a su salud y la jungla o está interesado en distribuir nuestros excelentes productos, ¡contáctenos! Tenemos extracto líquido y reishi rallado para el té disponible, nuestro precio es de 35 soles por botella de 50 ml de extracto o bolsa de 100 g de reishi rallado. Otros tamaños están disponibles y los precios son negociables para grandes cantidades.cantidades.https://www.facebook.com/fungiamazonica/

Fungi Amazonica is a company that started in the Peruvian Amazon rain forest with the mission of bringing mushroom knowledge to the region in order to enhance the lives of the people and improve mankind's relationship with nature, and to help people live more sustainably, making use of the potential of fungi. Fungi Amazonica aims to teach farmers in Amazonian villages how to recognize, sustainably harvest, and cultivate useful species of fungi so that they might use this knowledge to better their, economy, health, and farming practices. At this time we teach the villagers we work with in the Peruvian Amazon how to recognize and sustainably harvest local reishi mushrooms, which they sell to us at a profitable price. We then make and offer for sale a high quality extract. The communities we are currently working with live along the Nanay River, a tributary to the Amazon River. The reishi mushrooms they are harvesting are indigenous to the secondary flood forests and are a very special variety that are well adapted to their habitat. Each year the forest floods, providing a limited window of opportunity for the mushrooms to grow and release their spores before the rising waters put an end to the harvest season. These mushrooms are forced to prioritize quick growth in order to ensure the greatest quantity of spores released in the limited time that’s available. In doing so, the mushrooms become more concentrated in number, softer, and quicker growing. Thus, they become more vulnerable to pests, as the larger numbers attract more insects. This, in turn, brings more parasitic fungi and bacteria; the mushrooms make up for this by concentrating more energy into the production of their chemical defense mechanisms, which are the medicinal constituents we are after. This information has been discovered through observation of the life cycle of the mushrooms and of the effects we have observed in those who have used our product. Our product is a double extraction of these flood forest Amazonian reishi mushrooms. When we buy the mushrooms we carefully sort through the harvest, making sure that only mature, healthy, and non-contaminated mushrooms are used. Mushrooms with mold growing on them, mushrooms that are too old, and mushrooms that are too young are rejected. This ensures a high quality sustainable product made from mushrooms that have a high medicinal content, which have had the opportunity to shed their spores before being harvested. These mushrooms are then cleaned, shredded, and soaked in alcohol for 3-6 months. The alcohol extract is then drained out and the remaining pulp is boiled for several hours to yield a hot water extraction. The alcohol extraction and the water extraction are then concentrated to come to the volume of 2 liters of extract to 1 kilo of mushrooms consisting of 40%alcohol extract and 60%water extract. Our reishi mushroom extract is currently available in ½ liter and 1 liter PET food safe plastic bottles which we can ship all over the world. When they arrive, you can then pour them off into a smaller dropper bottle for daily usage. The normal dose is 15-45 drops 2-3 times a day. Use lower doses for regular daily usage and higher doses if you are currently fighting off illness. The extract is best taken with vitamin C as this helps the medicine absorb into the body, as well as providing the building blocks to make use of the immune-enhancing and other properties. It can be added to any beverage or taken alone; I recommend it in a glass of fruit juice. The region of Loreto where we are currently active is one of the poorest regions in the Amazon rain forest. People do not have many opportunities for economic advancement and the villagers usually resort to unsustainable and environmentally destructive agricultural practices to earn their daily income. The typical farming practice here is slash and burn, which means they chop down every tree on a plot of land and use the wood to make charcoal, which they sell cheaply to the city. They burn all other plant material on the plot. They then plant their crops, which may be productive for 3-4 years, before the soil is exhausted. Then, the farmers move on to cut and burn more jungle. In the jungle ecosystem the soil is very nutritionally poor and the ecosystem relies on the rapid recycling of nutrients due to the action of fungi, insects, worms, etc. When farmers use the wood to make charcoal and haul it off to the city, they are hauling off the vitality of the land. When they burn what is left, they are killing off the soil organisms that keep the delicate soil food web alive. What is left is a thin layer of soil that has a limited quantity of fixed nutrients, which is quickly depleted. Our current activity offers an alternative source of income that makes use of the resources of the jungle, without the need to destroy it. We are also working with organizations such as Kapitari (www.kapitari.org) and Eco-ola (www.eco-ola.com) which are developing sustainable farming practices in which we plan to introduce mushroom cultivation. Kapitari is a research center that has developed a more sustainable organic technique that it is teaching to families in local communities. Their technique is to cut most of the trees on a given farm plot, but to leave some key species of ecological, economic, and medicinal importance. These trees will then re-seed naturally and re-forest the farm. They do not burn anything and take only a small portion of the wood for charcoal for their personal use, as well as for use in the preparation of bio-char. Most of the material they cut is left to decompose naturally. They then plant a variety of species and keep the soil web intact. If you use the decomposing logs and grow reishi or other commercially important mushroom species on them, instead of making charcoal and selling the life of the jungle cheaply to the city, there will be many advantages. This model could potentially create more income with less labor. It takes an enormous amount of labor to stack logs into pyramids, cover them with dirt, prepare the charcoal and then haul the sacks of charcoal on one's back into the city. The inoculated mushrooms will help decompose the logs and recycle the nutrition back into the farm ecosystem, thereby increasing productiveness and sustainability of the farm. Over the long term, this process can reduce the need to destroy more jungle and help the process of reforestation. Fungi Amazonica’s purpose and future lies with this type of innovation.