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Produce gastronomic gírgolas from forest waste

Forest waste is one of Corrientes's biggest problems. A group of university students found a way to turn it into gastronomic girgolas.


A team of students from the Universidad Nacional del Nordeste designed and presented a proposal to generate gastronomic gírgolas. The idea came to solve the problems generated by Correntine forest production. The project seeks to optimize treatment for the 300,000 tons of crop residues and forestry practices annually.

This is how FUNGICOR was born, a business project that aims to transform waste from regional forest harvest. Add value and produce edible mushrooms with culinary destination: the gastronomic gírgolas.

The production proposal focuses on a specific species of fungus, known as gírgola (Pleurotus ostreatus). It is of high nutritional value, contains a large amount of vitamins A and C. In addition to being edible, the gyrgolas are fed on the basis of dead organic matter, roots and grass remains. The fungus transforms the remains of matter into inputs to develop its life cycle.

The idea and business plan belong to students   Sergio Rigueresman Vitarello   ,   Daniel Perez   ,   Javier Perez   ,   Paula De Los Santos   and the engineer   Mauro Gamarra   . The fungus in question is the most efficient organism for cellulose degradation from our wood sources.

The production of gastronomic gírgolas offers the producer a number of advantages over other alternatives. First, it would do a crop diversification with a series of income throughout the year and not on a seasonal basis.

Secondly, it would be a complementary task to be carried out by the plant staff, preventing them from being engaged only in certain activities. The most important thing is that it would be offering the market an organic food that expands the gastronomic offer. Mushrooms are not mass-consumed in the region or in the country, but the proposal has a plan to generate progressive change.

  The whole process until the harvest of mushrooms, takes about a month.  

After research and testing later in the laboratory, they determined that it is feasible to produce gastronomic gigolas using a natural process. Which is also efficient and without the need for the producer to make a large investment.

Gastronomic girgolas were chosen for their rusticity, nutritional plasticity and the type of waste in the area. The girgolas are the ones that best meet the production criteria.

Mushrooms may also be produced, but they are more sensitive in their nutrition and certain conditions must be provided to the substrate that generates it. The calculated average yield is 15-40 kg of gastronomic gigolas per 100 kg of wet substrate used.

Source: Corrientes Hoy

Publication Date: 27/05/2020

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