Ethnomycology of sago mushrooms (Volvariella sp.) in Papuan food systems
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Abstract. Sufaati S, Surbakti S, Dianingsih N, Helbert, Pallo AS. 2026. Ethnomycology of sago mushrooms (Volvariella sp.) in Papuan food systems. Asian J Ethnobiol 9 (1): y090123. https://doi.org/10.13057/asianjethnobiol/y090123. This study aimed to document the ethnomycological knowledge, utilization practices, and socio-cultural roles of sago mushrooms (Volvariella sp.) among indigenous communities in the villages of Ifale and Maribu, Jayapura District, Papua, Indonesia. Data were collected through structured questionnaires and in-depth interviews with 41 purposively selected local knowledge holders, as well as through field observations at sago processing sites. The study examined local identification systems, culinary uses, trade, and traditional semi-cultivation practices associated with sago mushrooms growing on fermenting sago residues. The results show that all respondents recognized sago mushrooms as edible and culturally familiar food resources, with knowledge transmitted primarily through intergenerational family learning. Vernacular names varied among linguistic groups. Women played dominant roles in collecting, processing, purchasing, and exchanging mushrooms within household food systems. Sago mushrooms were commonly prepared by boiling, sautéing, or cooking in coconut milk and were perceived as beneficial for postpartum recovery and maternal health. A strong association was found between age group and selling activity (χ² = 12.84, df = 3, p = 0.005, Cramér's V = 0.56), as well as between domicile and selling activity (χ² = 10.66, df = 1, p = 0.001, Cramér's V = 0.51). Although sago mushrooms have economic value in local markets, their perishability limits broader commercialization. Communities also practiced semi-cultivation by intentionally retaining starch residues during sago processing to stimulate mushroom emergence. These findings demonstrate that sago mushrooms are embedded within Papuan indigenous food systems as part of a broader socio-ecological knowledge network linking sago landscapes, household subsistence, local trade, and biocultural identity. This study presents new ethnomycological insights from Papua and highlights the importance of preserving local ecological knowledge of fungal resources in tropical sago ecosystems. Further research is needed to assess postharvest storage methods, nutritional profiling, sustainable cultivation strategies, and species-level taxonomic confirmation.
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