Wild Mushrooms as a Source of Protein: A Case Study from Central Europe, Especially the Czech Republic

Procházka, Petr; Soukupová, Jana; Mullen, Kevin J.; Tomšík, Karel; Čábelková, Inna

doi:10.3390/foods12050934

Cited by 10 publications

(6 citation statements)

References 20 publications

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“…Visitors increasingly demand authentic local products, in contrast to the present phenomenon of globalization of products [110], and food is an identity element [111] encountered by travelers in genuine, authentic eating places [112]. At the same time, domestic tourists and residents are mainly the ones to legitimize authentic cuisine and products in their autochthonous environment based on self-identification with the products [113], especially in EEC destinations with high importance of home cooking in food consumption [114].…”

Section: Discussionmentioning

confidence: 99%

Authentic Romanian Gastronomy—A Landmark of Bucharest’s City Center

Lequeux-Dincă,

Preda,

Vijulie

2024

Tourism and Hospitality

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Gastronomy represents one of the main defining national cultural elements and is essential for shaping territorial identities and for tourism development, attracting both domestic and international tourists. The landscape in the center of Bucharest has gradually changed under the influence of entrepreneurial initiatives within the hospitality industry, showing at present a rather cosmopolitan urban environment. Despite the significant number of international catering units, better adapted to global tastes, Romanian-themed restaurants represent a landmark of the capital city. In this context, our study focuses on the Romanian authentic local gastronomy offered by the themed traditional restaurants in the center of Bucharest as a stimulating factor for different types of consumers. Aiming to answer several research questions, this research has a complex multi-fold methodological approach, appealing to triangulation which gathered, as main analytic methods, mapping, semantic analyses, and text visualisation, and the interview method (originally and appropriately applied for this case study to experienced employees). The main results show a complex gastronomic landscape that gathers various types of restaurants but outlines those with a Romanian ethnic theme in the center of Bucharest. The study of Romanian restaurants’ menus reveals elements of authenticity (e.g., traditional dishes and their regional denominations, local rural ingredients, old recipes, and cuisine techniques) as factors of attractiveness for consumers and as competitive advantages in their market. Moreover, interviews with staff representatives outline restaurants’ atmosphere, originality, and price–quality ratio of their food as the main attractive elements for both autochtonous customers and tourists and which offer an advantage in the market. The present study may interest multiple stakeholders, focusing on the development and evolution of the hospitality industry in Romania.

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Section: Discussionmentioning

confidence: 99%

Authentic Romanian Gastronomy—A Landmark of Bucharest’s City Center

Lequeux-Dincă,

Preda,

Vijulie

2024

Tourism and Hospitality

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“…As previously mentioned, these minor productions are spontaneous productions that grow on forest soils, marginal areas of agricultural land (e.g., hedges), or cultivated soils in autumn and winter when crops are not growing. Although these productions vary significantly depending on seasonality, altimetry, and latitude, their economic value can be significant (see, e.g., [36,44,45]). Various types of berries (e.g., Vaccinium myrtillus, Rubus idaeus, Ribes alpinum, etc.)…”

Section: Relevant Literaturementioning

confidence: 99%

Common-Property Resource Exploitation: A Real Options Approach

D’Alpaos

Moretto

Rosato

2023

Land

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Agricultural land and forestlands can have multiple uses and generate multiple sources of utility. Although landowners benefit from most of them, society can benefit from others because of their intrinsic characteristics as common-property resources and customary practice. In many Italian territories, the picking of mushrooms is allowed on privately owned agricultural land and in forests. The management of these resources is challenging due to the emerging conflicts between landowners and users. In addition, the pressure exerted by users gives rise to issues on stock preservation, thus contributing to putting biodiversity at risk in contexts already heavily jeopardized by modern agriculture. Through the years, regulation established the primacy of the landowner’s right, introduced a permit fee for users, and set limits on the resource stock to be collected daily. Nonetheless, the relationship between public and private interests in common-property resource exploitation is still controversial. In this paper, we investigate and model a right holder’s decision whether to exploit a common-property resource according to their actual status of being an actual or potential user. The model is developed within the real options valuation framework. In detail, we investigate the entry/exit decision on the exploitation of the resource by considering the uncertainty that affects the resource stock, the entry/exist costs, and the number of rival users.

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“…Consumption of 100 g wild B. edulis or L. deliciosus covers at least 50% of the recommended Fe and Zn per day for well-nourished adults (95). Some forest mushrooms (e.g., B. edulis, L. deliciosus) grown in the Czech Republic have higher protein per 100 g edible weight (mean: ±5.6 g) than common green leafy vegetables (103) or the cultivated mushrooms A. bisporus (2.9 g) (100). The protein content of 100 g forest mushrooms covers about 10% of recommended daily intake for well-nourished adults having a mean body weight of 70 kg (104,105), indicating the their potential as a viable source of plant-based protein product.…”

Section: Potential Contributions Of Non-wood Forest Product To the Ec...mentioning

confidence: 99%

From recreational to income-generating opportunities: assessment of public preferences for non-wood forest products in the Czech Republic

Purwestri,

Hochmalová,

Hájek

et al. 2023

Front. Nutr.

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With the alarming increase in dying trees and massive logging in the Czech forests due to bark beetle infestation, the collection of non-wood forest products, a beneficial recreational activity in the Czech Republic, is now being promoted as an alternative to wood provisioning services. This paper aims to present findings on the non-wood forest product preferences in the country as part of a baseline assessment for promoting the usage. This study relied on the 2019 national survey data of public preferences in collecting forest berries, mushrooms, honey, and medicinal herbs. K-means cluster analysis was employed to classify the respondents. A binary logistic regression with a conditional forward approach was employed to identify the potential predictors of the high preference for each non-wood forest product. Data from 1,050 online respondents were included, and two groups of respondents were clustered based on their preferences for the entire non-wood forest, i.e., higher and lower utilization. The regression analysis revealed that frequent forest visitors were the primary predictor of high utilization of all non-wood forest products (between 1.437 to 4.579 odd ratios), in addition to age, gender, and location of the forest property. By clustering the respondents based on the high and low preferences in utilizing non-wood forest products, the promotion of this service, from recreational to potential livelihood activities and economic benefits, can be better targeted, e.g., target customer, infrastructure development in the location with high preferences, scenarios based on the type of owners (municipal or private forest owners), which in accordance to the national forest policy and laws, and, at the same time, maintain the ecological stability.

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Wild Mushrooms as a Source of Protein: A Case Study from Central Europe, Especially the Czech Republic

Cited by 10 publications

References 20 publications

Authentic Romanian Gastronomy—A Landmark of Bucharest’s City Center

Authentic Romanian Gastronomy—A Landmark of Bucharest’s City Center

Common-Property Resource Exploitation: A Real Options Approach

From recreational to income-generating opportunities: assessment of public preferences for non-wood forest products in the Czech Republic

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