Latin America Edible Mushroom Market is expected to be worth USD 5.3 billion in 2024 and is estimated to be growing at a CAGR of 9.1%, reaching USD 8.25 billion by 2029
The market is showcasing evident potential in the mentioned forecasting period. The market continues to gain momentum with the rapid development in the food industry. Edible Mushrooms are soft, fleshy, and fruity fungi, and are generally grouped as vegetables. Edible Mushrooms is one of the most popular food across the world because of the variety it offers. Edible Mushrooms are rich in many nutrients, mainly proteins. They are a vital ingredient in the dishes of many countries. The major drivers for the growth of the mushroom market are the growing consumption of processed food and increasing awareness regarding health. Moreover, the R&D sector is keen on enhancing the applicability of edible mushrooms and increasing their life span. However, as of now, the short shelf life of edible mushrooms poses as a factor that hampers the growth of the market.
The processed mushrooms are further segmented as Dried, Frozen, and Canned.
The Latin America Edible Mushroom Market consists of many emerging economies and thus shows substantial potential for growth in future years.
Key Players Latin America Edible Mushroom Market are Costa Group, Okechamp S.A, Monterey Mushrooms Inc, Monaghan Mushrooms, Drinkwater’s Mushroom Ltd, The Mushroom Company, Shanghai Finc Bio-Tech Inc, CMP Mushrooms Greenyard NV (Lutèce), Bonduelle SA.
Frequently Asked Questions
Common types of edible mushrooms grown in Latin America include button mushrooms (Agaricus bisporus), oyster mushrooms (Pleurotus spp.), shiitake mushrooms (Lentinula edodes), and portobello mushrooms (Agaricus bisporus).
Factors driving growth include increasing consumer awareness about the nutritional benefits of mushrooms, rising demand for plant-based protein sources, and the expansion of urban farming initiatives.
Challenges include ensuring consistent quality and supply of mushrooms, addressing issues related to food safety and hygiene standards, and mitigating the impact of climate change on mushroom cultivation.
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