UNIVERSITY OF MALAYSIA KELANTAN

FACULTY OF EARTH SCIENCE

SEPTEMBER 2019/2020

UNIVERSITY OF MALAYSIA KELANTAN

FACULTY OF EARTH SCIENCE
CHEMISTRY IN APPLIED SCIENCE

CHEMISTRY OF FOREST & NATURAL

PRODUCTS

“THE GOLDEN PFIFFERLING” - CHANTERELLE

MUSHROOMS

KHAIRUNNISA NAZURAH SAPRI

 UNIVERSITY OF MALAYSIA KELANTAN
FACULTY OF EARTH SCIENCE
SEPTEMBER 2019/2020

INTRODUCTION

Natural products are any chemical substances or compounds which produced naturally
by a living organism. Natural products also refers to chemical compounds found in nature in
which mostly have distinctive pharmacological or biological effects in industrical field.
Somehow, the natural products intake are increasing within the global economy field as they
are commercially used. One of the natural products that have always been in the list of
demands in global arena is the Fungal Natural Products which includes the mushrooms.

Fungal natural products is considered as one of the major sources of natural products that
is widely used and being commercialised due to its beneficial usage. Many fungi-derived
natural products are known for its production potentials in pharmaceutical field, biological
functions, nutritional properties and mostly for food production. The major contribution made
by this natural products are used in food industries and thus being economically
commercialised. Sources that are used in the food and pharmaceutical industries are mostly
exploited from the advanced, higher level type of fungi, the mushrooms.

In the industries, edible mushrooms are mostly cultivated and commercialised in a

variety kinds of mushrooms products. For example, mushroom jerky, pickled mushrooms,
mushrooms seasonings, dried mushrooms, mushrooms growing kits and also medicinal
mushrooms are parts of the mushrooms production provided by the economical industries.
One of the top and well-known edible mushrooms in the world is the Chanterelle
Mushrooms, also known as egg mushrooms. The chanterelle mushrooms appears to be
golden in colour, trumpet-like shaped with a depression in its cap’s center is one of the most
popular wild edible mushrooms in the world.

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 UNIVERSITY OF MALAYSIA KELANTAN
FACULTY OF EARTH SCIENCE
SEPTEMBER 2019/2020

“THE GOLDEN PFIFFERLING” - CHANTERELLE MUSHROOMS

Chanterelle mushrooms is one of the best wild edible mushroom that took place in the
worldwide distribution. Chanterelle mushrooms are known by many names too. For example,
they are called the golden mushroom, egg mushroom and also ‘Pfifferling’. This mushroom
also have their own names in some countries such as they are called Girole mushrooms in
France while Britainians still refers it as Chanterelle mushrooms. The mushroom have been
identified as Cantharellus cibarius for its scientific name. The chanterelle mushroom is a
type of organism placed in the kingdom with highest distribution of organisms which is
Kingdom Fungi. It is a fungus from the phylum Basidiomycota under the Family
Cantharellaceae. It’s scientific name is written as C. cibarius.

The IUCN status of chanterelle mushroom is classified under the Least Concern (LC)
category. It is stated as LC due to its large population and widely distributed in a lot of
countries around the world. The mushrooms is also known to be native from Europe, North
America and also from Pacific Northwest. This fungus mostly grows on forest floor which is
well-drained and also grows in coniferous, temperate type of forests. They rarely grows on
wood. Its characteristics are mostly made them to be mistaken as a poisonous kind of fungi.
Some did stated that the growing season of this mushroom is around late summer to late
winter.
 UNIVERSITY OF MALAYSIA KELANTAN
FACULTY OF EARTH SCIENCE
SEPTEMBER 2019/2020

MANUFACTURING PROCESS

Chanterelle mushrooms has been on the demands from all around the world. Its harvests are
then used in production for medicinal sources and in food servings. Mushrooms actually have
their own nutritional elements that can be consume by human beings either in form of
medicines or food. Chanterelle mushrooms is rich in nutrients, vitamins and minerals. The
raw ones can provide minerals such as Iron and Copper in high amount compared to any
other minerals which are Fiber, Phosphorus, Manganese and Zinc. Vitamins that is in high
amount are Vitamin D, B3 and B5. Either way, there are many kinds of chanterelle
mushrooms products that had been comercialised and yet still offers a good amount of
nutritions for the consumers.

In economical industry, the sources of the mushroom production is by cultivation and

harvesting them. The first step of cultivating mushroom is composting. Preparation of
compost starts by collecting manures which then mixed with straw, gypsum and water. This
mixture of compost is important because it will ensure proper acidity, improves structure and
provides nutrients for the fungus to grow. Next, spawning process is done to kill any possible
bacteria in the compost. For casing process, the compost will be spread onto the mushroom
beds and kept in special dark room with warm temperature of 23°C and water is sprinkled
every week as to keep a moist environment. Cultivation is done by creating an autumn-like
environment by decreasing temperature to 17°C. In this phase, the mushrooms is ready to
sprout. After cultivation succeeded, the mushrooms is ready to be harvest.

In order to harvest a great production of chanterelles, temperature must be kept at 18°C as

they grow best at this temperature. Besides, there is a harvesting technique which ensures
best guarantees for mushrooms to be picked undamaged. Handpicking is the best technique to
harvest chanterelles because the picking method is by using rotating motion as to avoid
damages on beds or chanterelles themselves. As for the waste management from the
production of chanterelles, the waste materials that released is only the already used compost
after the cultivation. The compost that already been used cannot be reuse for the next batch.
So, to handle the waste disposal, the leftover compost was sent to other agricultural industries
as it can be of use as soil conditioner in agricultural fields.
 UNIVERSITY OF MALAYSIA KELANTAN
FACULTY OF EARTH SCIENCE
SEPTEMBER 2019/2020

PRODUCT PROSPECTS

Chanterelle mushrooms is considered as one of the famous edible wild mushrooms known
around the world. This is because this fungi have their own unique taste that is not quite the
same as other common known mushrooms. Some said that it is chewy when munched and its
flavor is like nutty, earthy taste and a little bit hint of mild peppers. Its scent also smells fruity
and apricot-like which makes chanterelle mushrooms different from other edible mushrooms.

As popular as it is, chanterelles value sure is high. Due to its special characteristics and
nutritional factors, the price and value of it is kind of expensive compared to the common
ones. These chanterelles costs around $224 per pounds. It is quite expensive as chanterelles
need specific environment that affects their growth rate.

Anyways, the production of chanterelle mushrooms does helps in contributing in

economical fields. Their abundance spawned a significant commercial used especially in
mushroom harvesting industry. It also will provides employment opportunities because the
harvesting uses handpicking method that can be done by humans themselves. People can gain
a good amount of money by working in this harvesting industry due to the high demand and
value of the mushrooms.
 UNIVERSITY OF MALAYSIA KELANTAN
FACULTY OF EARTH SCIENCE
SEPTEMBER 2019/2020

CONCLUSION

Chanterelles mushrooms is a global-known, edible, wild mushroom for its special

charactersitics such as its exclusive taste or its distinctive structure that made it tands out
from other common edible fungi. As rich in flavor as it tastes, this mushroom also full and
rich of nutritionals elements. Chanterelles provides a great amount of nutrients, vitamins and
minerals that is needed and important in our body system. Chanterelle mushrooms is an
ectomycorrhizal fungi where it obtains carbohydrates by forming mutual symbiosis with the
forest environment. They are known to be abundant which spawned all around the forest
floor in Europe’s coniferous forests. The chanterelles mushroom has made its name in
international value by offering huge contribution in commercial cultivation and harvest of
fungi-derived natural products in economical industries.
 UNIVERSITY OF MALAYSIA KELANTAN
FACULTY OF EARTH SCIENCE
SEPTEMBER 2019/2020

REFERENCES

Pilz, D., Norvell, L., Danell, E. (2003, March). Ecology and Management of Commercially
Harvested Chanterelle Mushrooms. United States Department of Agriculture. Pacific
Northwest Research Station.

Singh, A. K., Rana, H. K., Pandey, A. K. (2019, April). Fungal-Derived Natural Product.
Springer.

LaSala, R., Goldschmidt, L. (2006, May). Golden Harvest. The Mycological Association of
Washington, Inc.

Kuo, M. (2015, March). Cantharellus “cibarius”. Retrieved from the MushroomExpert.Com

Website : https://www.mushroomexpert.com/cantharellus_cibarius.html

Cultivation and Harvesting of Mushrooms. Retrieved from Scelta Mushrooms Website :

https://www.sceltamushrooms.com/en/themes/cultivation-harvesting-mushrooms/

Chanterelles : Information on Famous Gourmet Mushrooms. Retrieved from the Mushroom

Appreciation Website : https://www.mushroom-
appreciation.com/chanterelles.html#sthash.tgJ0FSjH.Q5F2IYfJ.dpbs