Termites have been growing and consuming the world’s largest edible mushrooms, up to a meter in diameter, for 30 million years. Mushrooms also set records for protein contents, exceeding those of soybeans and chicken.
Research initiated by Professor Michael Poulsen of the Department of Biology at the University of Copenhagen aspires to cultivate these fungi-which get their name, Termitomyces, from the voracious insects-but without involving them. (1)
1) Termites and fungi, natural symbiosis
Termitomyces fungi experience a symbiotic relationship with termites:
– termites collect and chew organic plant materials such as leaves, wood and grass, which are thus pre-digested already upon entering their intestines.
– the droppings(frass) are released into the insect nests inside the fungi, which thus grow and pure feed the termites.
2) Mushrooms, sustainable proteins, food security.
‘Mushrooms are a good source of protein and there is a need for sustainable protein alternatives to meat. (2) The types of edible mushrooms on the market are still few, however. And the selection of those currently grown derives mainly related to the ease of growing them, rather than their nutritional and health value.
Here we have a fungus [Termitomyces, ed.] that has already been optimized in nature to be an ideal food source for animals, which means that it also has high qualities as a food source for humans‘ (Professor Michael Poulsen, Department of Biology, University of Copenhagen).
3) Termitomyces mushrooms, nutritional virtues.
The protein content in Termitomyces fungi is higher than that of chicken and plants such as soybeans, corn and peas, Professor Poulsen explains. They also contain all nine essential amino acids, like meats, as well as a wide range of healthy vitamins. In addition to tasting good.
The giant mushrooms of this species, usually harvested once a year, have therefore long been sold as expensive delicacies on the Chinese market. As well as in rural areas of Southeast Asia and Africa, where they are an important source of protein.
4) University of Copenhagen, the research project.
TheIndependent Research Fund Denmark is supporting research at the University of Copenhagen on how to produce Termitomyces fungi without termite intervention. The research project has two paths:
4.1) Small-scale upcycling
In the first phase, researchers will experiment with growing fungal biomass, for food and/or feed use, on a small scale. To then try to scale up production until it becomes profitable.
Cultivation will follow a circular economy model by upcycling plant wastes-such as wood chips or straw, otherwise destined in Denmark for energy recovery-as substrates.
4.2) Biological research
Researchers will also study the natural processes involved in fungal growth. By trying to replicate the conditions present in termite colonies, regarding temperature, humidity, CO2, plant biomass composition, etc.
The analysis will be extended to identify genes expressed in mushrooms at the production stage. ‘The more we can understand their biology, the better equipped we will be to mimic the conditions needed to grow mushrooms in the laboratory,’ explains Professor Michael Poulsen.
5) Socio-economic and market outlook
The global edible mushroom market is expanding rapidly, with estimates of significant annual growth in the coming years (CAGR 2022-2028 +9.5 percent) to reach a value of US$86.0 billion by 2028. (3)
Large-scale production could have a positive impact on local economies in parts of the world where these mushrooms already grow naturally, but their collection is limited to termite colonies.
6) Novel food
The innovation that may result from the promising research under consideration will need to be accompanied by research on the safety of the Termitomyces fungus for human consumption, to be submitted to EFSA with a view to its approval as a Novel Food in the European Union.
This path may be partly facilitated by evidence of Termitomyces consumption in third countries, prior to 15.5.97. The simplified notification procedure of traditional Novel Foods from third countries under Reg. EU 2015/2283. (4)
#SDG1, No poverty. #SDG2, End hunger. #SDG3, Ensure health and well-being. #SDG12, Sustainable consumption and production. #SDG13, Climate action.
Dario Dongo
Notes
(1) Learning how to grow super mushrooms, with termites as teachers. https://news.ku.dk/all_news/2022/12/learning-how-to-grow-super-mushrooms-with-termites-as-teachers/ University of Copenhagen. 1.12.22
(2) Dario Dongo, Andrea Adelmo Della Penna. Proteins from fungi and micro fungi, mycoproteins, the ABCs. FT (Food Times). 12.10.22
(3) Global Mushroom Market Size & Share to Surpass USD 86.0 Billion by 2028. Vantage Market Research. https://www.globenewswire.com/en/news-release/2022/1 1/01/2545152/0/en/Global-Mushroom-Market-Size-Share-to-Surpass-USD-86-0-Billion-by-2028-Vantage-Market-Research.html 1.11.22
(4) Dario Dongo, Giulia Torre. Notification of Traditional Foods from Third Countries as Novel Foods in the EU. FT (Food Times). 4.3.22
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
