Local knowledge of edible gelam mushroom in Terengganu

Lee Shyen Yee, . and Aqilah Mohammad, . Local knowledge of edible gelam mushroom in Terengganu. pp. 100-108. ISSN 2672-7226

The edible wild boletoid mushroom Tylopilus griseipurpureus or locally known as gelam mushroom (as it is grows near gelam trees) has been uniquely consumed by local communities in Setiu and Besut in Terengganu Malaysia. However knowledge of this mushroom is poorly documented. Therefore this study attempted to document the local knowledge on the consumption of T. griseipurpureus in two districts of the state. Members of selected local communities were interviewed to obtain information on the fungus fruiting season utilization and economic perspectives. T. griseipurpureus samples were also collected during its fruiting season. Overall 38 respondents were interviewed where women and the older generation were found to have better experience in handling the mushroom like collecting and cooking them. Majority of respondents said T. griseipurpureus fruiting bodies could be harvested between May and July when heavy rain starts to fall after the hot season from the beginning of the year ends. The recipe of making kerabu kulat gelam and other ways of preparing dishes with this mushroom were recorded. The price of both fresh and boiled gelam mushrooms were also surveyed at local markets. The additional notes on the fruiting season utilization and economical aspects of gelam mushroom in this study might provide better understanding on the ethnomycological aspects of the species.

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Abstract

The edible wild boletoid mushroom Tylopilus griseipurpureus or locally known as gelam mushroom (as it is grows near gelam trees) has been uniquely consumed by local communities in Setiu and Besut in Terengganu Malaysia. However knowledge of this mushroom is poorly documented. Therefore this study attempted to document the local knowledge on the consumption of T. griseipurpureus in two districts of the state. Members of selected local communities were interviewed to obtain information on the fungus fruiting season utilization and economic perspectives. T. griseipurpureus samples were also collected during its fruiting season. Overall 38 respondents were interviewed where women and the older generation were found to have better experience in handling the mushroom like collecting and cooking them. Majority of respondents said T. griseipurpureus fruiting bodies could be harvested between May and July when heavy rain starts to fall after the hot season from the beginning of the year ends. The recipe of making kerabu kulat gelam and other ways of preparing dishes with this mushroom were recorded. The price of both fresh and boiled gelam mushrooms were also surveyed at local markets. The additional notes on the fruiting season utilization and economical aspects of gelam mushroom in this study might provide better understanding on the ethnomycological aspects of the species.

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Item Type:	Article
AGROVOC Term:	Edible fungi
AGROVOC Term:	Ethnobotany
AGROVOC Term:	Interviews
AGROVOC Term:	Documentation
AGROVOC Term:	Local communities
AGROVOC Term:	Indigenous knowledge
AGROVOC Term:	Fruiting
AGROVOC Term:	Utilization
AGROVOC Term:	Economic aspects
AGROVOC Term:	Food
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9208

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