This book explores the scientific principles and practical cultivation techniques for edible fungi. It presents research and findings from the 15th International Congress on the Science and Cultivation of Edible Fungi, covering a range of topics relevant to mycologists, agricultural scientists, and food industry professionals. The content likely details advancements in mushroom cultivation, substrate preparation, disease control, and the biochemical properties of various edible species. It aims to consolidate current knowledge and foster further research in the field.

The proceedings from the 15th International Congress on the Science and Cultivation of Edible Fungi likely serve as a valuable resource for researchers and practitioners in mycology and agriculture. The collection of papers presented at such a congress typically offers a snapshot of current advancements and ongoing research within the field. It is expected to provide detailed scientific insights and practical cultivation strategies, catering to a specialized audience seeking in-depth knowledge on edible fungi.