table of contents 
In the present work, using as model the traditional mycological knowledge of …
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Table 1
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Answers categorization and values for the cultural significance sub Indexes
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Sub index
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Answer
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Value
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PAI
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A
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0
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B
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2.5
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C
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5
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D
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7.5
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E
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10
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FUI
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Never
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0
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Not every year
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2.5
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Every year once
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5
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2–3 times a year
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7.5
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4 or more a year
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10
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TSAI
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A
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0
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B
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3.33
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C
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6.67
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D
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10
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MFFI
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Do not know
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0
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Always mixed in a stew with other mushrooms and meat: "amarillito con carne y hongos"
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2.5
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In a stew not as its principal element, mixed with mushrooms, not with meat: "amarillito con hongos"
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5
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As the principal element of a stew: pie, "quesadillas", mushrooms soup
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7.5
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Cooked alone not in stew: roast, fried in butter
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9
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If it is eaten raw or conserved for future consumption
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+1
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KTI
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New use, discovered by itself
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0
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An immigrant (near town, other Mexican state, foreigner)
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2.5
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Some town people, not blood parent (husband, friend, job partner)
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5
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Father or mother, and he/she did not teach it to he's sons
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7.5
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Three or more generations involved (grand fathers, fathers, he/she, sons)
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10
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HI
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He/she do not eat it because can be confused with a toxic one
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0
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He/she had eat it but with ill consequences
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3.33
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He/she eat it with confidence, and it is healthy
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6.67
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He/she eat it because it is good to health (give strong, mind power, reconstituent, medicine)
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10
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EI
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He/she do not sell or buy it
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0
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He/she have sell or buy it occasionally at low prices
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3.33
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He/she have sell or buy it regularly
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6.67
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He/she have sell or buy it at high prices
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10
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PAI: Perceived Abundance Index; FUI: Frequency of Use Index; TSAI: Taste Score
Appreciation Index; MFFI: Multifunctional Food Index; KTI: Knowledge Transmission Index; HI: Health
Index; EI: Economic Index. |
Table 2
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Example of EMCSI compute process for the responses of three interviewees
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Var.
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Question
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I 1
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Cat.
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Val.
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I 2
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Cat.
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Val.
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I 3
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Val.
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Compute
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QI
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Sp. mentioned in his/her free list
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Yes
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1
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Yes
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1
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No
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0
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2/3 = 0.67*
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PAI
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Informant rank the abundance of spi
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B
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B
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2.5
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C
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C
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5
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0
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3.75
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FUI
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How often do you eat spi?
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Every week
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4 or more a year
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10
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Monthly from Jul. to Sep.
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2–3 times a year
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7.5
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0
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8.75
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TSAI
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How much do you like spi?
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D
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D
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10
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C
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C
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6.67
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0
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8.335
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MFFI
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How do you cook spi?
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Fried in butter, raw
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Cooked alone plus raw (9 + 1)
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10
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"Amarillito con hongos"
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Not principal element
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5
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0
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7.5
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KTI
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How many generations know...
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Since grandma
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Three or more generations
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10
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Learned from husband
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Town, not blood parent
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5
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0
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7.5
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HI
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How safe is to eat spi...
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Eat it with confidence
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6.67
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Because it is good to health
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10
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0
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8.335
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EI
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Have you sold/bought spi...
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No
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0
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Buy every month
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Regularly
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6.67
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0
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3.335
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EMCSI
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46.404
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In Var.: Variable. QI: Mention Index. PAI: Perceived Abundance Index. FUI: Frequency of Use Index. TSAI: Taste Score
Appreciation Index. MFFI: Multifunctional Food Index. KTI: Knowledge Transmission index. HI: Health Index. EI: Economic Index.
EMCSI: Edible Mushroom Cultural Significance Index. I 1, I 2, I 3: Answers of informants 1, 2 and 3. Cat.: Categorization. Val. Value. In the entire table, the categorizations and associated values are those indicated in Table 1. In Compute: * the formula for QI = (Number of mentions/Number of informants) 10. However, note than the division by 10 is to fit QI values to the same scale of other variables, because in this example just 3 informants were considered, the division was not done. The final value of each variable (except QI) is the average of informants' responses considering just those that knew the species; in this case 2. |
Table 3
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Correspondence between scientific and folk taxa
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Species
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Folk species
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Taxa as treated in this paper
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Agaricus pampeanus
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"Beshia sh que cuayo"
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Agaricus pampeanus
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Amanita basii
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"Beshia bella"
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Amanita caesarea complex
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A. jacksonii
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"Beshia bella"
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Amanita caesarea complex
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A. laurae
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"Beshia bella"
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Amanita caesarea complex
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A. tecomate
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"Beshia bella"
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Amanita caesarea complex
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Austroboletus betula
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Austroboletus betula
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Cantharellus cibarius sp.1
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"Beshia de" de mercado
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Cantharellus cibarius sp.1
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C. cibarius sp.2
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"Beshia de" de monte
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Cantharellus cibarius sp.2
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C. cinnabarinus
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"Lo biinii"
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Cantharellus cinnabarinus
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Cortinarius secc. Malacii sp.
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"Beshia be tzi"
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Cortinarius secc. Malacii sp.
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Gomphus clavatus
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Gomphus clavatus
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Hydnum repandum var. album
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"Beshia beretze"
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Hydnum repandum s.l.
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H. repandum var. repandum
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"Beshia beretze"
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Hydnum repandum s.l.
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H. repandum var. rufescens
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"Beshia beretze"
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Hydnum repandum s.l.
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H. umbilicatum
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"Beshia beretze"
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Hydnum repandum s.l.
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Hydnum sp.
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"Beshia beretze"
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Hydnum repandum s.l.
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Hygrophoropsis aurantiaca
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"Beshia de que ya yeri"
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Hygrophoropsis aurantiaca
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Hygrophorus purpurascens
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"Beshia que biarida"
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Hygrophorus russula s.l.
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H. russula
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"Beshia que biarida"
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Hygrophorus russula s.l.
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Hypomyces lactifluorum
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"Beshia ya wela"
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Hypomyces lactifluorum
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Laccaria amethystina
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"Beshia ladhi biinii"
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Laccaria vinaceobrunnea s.l.
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L. bicolor
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"Beshia ladhi biinii"
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Laccaria vinaceobrunnea s.l.
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L. aff. bicolor
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"Beshia ladhi biinii"
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Laccaria vinaceobrunnea s.l.
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L. laccata var. pallidifolia
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"Beshia ladhi biinii"
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L. laccata var. pallidifolia
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L. vinaceobrunnea
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"Beshia ladhi biinii"
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Laccaria vinaceobrunnea s.l.
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Lactarius corrugis
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"Beshia ni tzi"
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Lactarius volemus s.l.
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L. deliciosus
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Hongo de leche naranja
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Lactarius deliciosus s.l.
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L. deliciosus var. deterrimus
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Hongo de leche naranja
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Lactarius deliciosus s.l.
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L. volemus
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"Beshia ni tzi"
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Lactarius volemus s.l.
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Neolentinus lepideus
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"Beyere"
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Neolentinus lepideus
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Pleurotus sp.
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Pleurotus sp.
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Ramaria flava var. aurea
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"Beshia culirri"
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Ramaria spp.
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R. purpurissima var. purpurissima
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"Beshia culirri"
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Ramaria spp.
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R. rubricarnata var. verna
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"Beshia culirri"
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Ramaria spp.
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R. cf. versatilis
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"Beshia culirri"
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Ramaria spp.
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Sparassis crispa
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Cabeza de león
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Sparassis crispa
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Tricholoma magnivelare
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Matzutake
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Tricholoma magnivelare
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| In Folk species, quoted names are in Zapotec, the rest in Spanish. |
Table 4
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Sub indexes values and edible mushroom cultural significance index estimates
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N°
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Taxa
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QI
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PAI
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FUI
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TSAI
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MFFI
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KTI
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HI
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EI
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EMCSI
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1
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Agaricus pampeanus
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5.053
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5.698
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3.840
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6.350
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6.500
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8.641
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6.521
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0.000
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189.731
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2
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Amanita caesarea complex
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9.263
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5.255
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5.703
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8.667
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8.616
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8.435
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6.235
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0.210
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399.430
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3
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Austroboletus betula
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0.421
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4.167
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4.833
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4.168
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7.625
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5.625
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6.670
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0.000
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13.932
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4
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Cantharellus cibarius sp.1
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4.840
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8.429
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6.143
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8.537
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6.325
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8.598
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6.751
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3.641
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234.450
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5
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Cantharellus cibarius sp.2
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4.530
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8.162
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5.974
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8.685
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7.059
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8.718
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6.755
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0.167
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206.210
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6
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Cantharellus cinnabarinus
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1.158
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3.889
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4.444
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7.619
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7.500
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6.786
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6.670
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0.000
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42.735
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7
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Cortinarius secc. Malacii sp.
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1.474
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4.231
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3.654
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6.429
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5.833
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9.464
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5.955
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0.000
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52.414
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8
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Gomphus clavatus
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0.105
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2.500
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5.000
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10.000
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9.000
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5.000
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6.670
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0.000
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4.018
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9
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Hydnum repandum s.l.
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3.895
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3.603
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4.571
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7.224
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6.674
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8.958
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6.762
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0.180
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147.895
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10
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Hygrophoropsis aurantiaca
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0.421
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6.250
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5.000
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6.670
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2.500
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5.000
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6.670
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0.000
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13.512
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11
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Hygrophorus russula s.l.
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0.526
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5.833
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2.643
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4.443
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3.000
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6.786
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6.670
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0.000
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15.461
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12
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Hypomyces lactifluorum
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4.526
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3.472
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3.525
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6.667
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6.540
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8.654
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6.670
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0.079
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161.171
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13
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Laccaria vinaceobrunnea s.l.
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0.421
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5.625
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3.125
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6.668
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3.125
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8.750
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6.670
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0.000
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14.300
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14
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Laccaria laccata var. pallidifolia
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1.053
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7.500
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2.700
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4.165
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4.063
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6.750
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6.670
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0.000
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33.524
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15
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Lactarius deliciosus s.l.
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0.421
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5.000
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1.500
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8.335
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8.500
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7.500
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6.670
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0.000
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15.792
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16
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Lactarius volemus s.l.
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4.105
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2.786
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4.255
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6.609
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6.888
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7.715
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6.697
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0.222
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144.386
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17
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Neolentinus lepideus
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6.737
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3.194
|
3.230
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9.235
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7.500
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8.320
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6.779
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1.251
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266.164
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18
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Pleurotus sp.
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0.421
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8.750
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2.500
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6.670
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6.250
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2.500
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6.670
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0.000
|
14.038
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19
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Ramaria spp.
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8.211
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6.162
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4.770
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6.713
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6.331
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8.377
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6.714
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0.084
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321.439
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20
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Sparassis crispa
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0.737
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0.500
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3.000
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9.334
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5.000
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4.500
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6.670
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1.427
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22.423
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21
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Tricholoma magnivelare
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4.842
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3.667
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1.944
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8.391
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6.682
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3.649
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8.422
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4.565
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180.707
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N°: Number of the species. QI: Mention Index. PAI: Perceived Abundance Index. FUI: Frequency of Use Index. TSAI: Taste Score
Appreciation Index. MFFI: Multifunctional Food Index. KTI: Knowledge Transmission index. HI: Health Index. EI: Economic Index.
EMCSI: Edible Mushroom Cultural Significance Index. |
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