He Mycotourism is a sustainable way to use natural heritage, consisting of the search and collection of mushroomsTo make photographic collections and/or ultimately to consume them as a gastronomic product.
It is a very attractive activity because it meets Sport (walking), contact in the natural environment and gastronomy. It has emerged in recent years to stimulate the economic development of BosThe preservation of local culture and the sustainable management of natural resources through tourism.
It is also one Activity that works as a strategy for environmental education To bring people closer to the knowledge of wild mushrooms, the ecosystems that inhabit and the cultures that surround them. And has enormous success on national and worldwide.
Ávila capital of Spanish Mycotourism
More than one Thirty experts from seven countries analyze the possibilities of mycot tourism for the rural world in ÁvilaTry to internationalize your interest in provinces such as Ávila in an experience that also tries to dissect tourism.
They do it within the framework of the Living Mycotour ‘Mycotourism with roots: Innovation from the territory‘, open by the general director of the tourist policy of the State Secretary for Tourism, Ana Muñoz Clabrés, and by the president of the Diputación Abulse, Carlos García.
For two days, 36 experts from France, Italy, Portugal, Canada, the United States, Nieuw -Zeeland and Spain, arrived, They will try to promote the development of sustainable mycot tourism in rural areas.
All this, Through this project to which these seven countries and eight autonomies belong -Madrid, Aragón, Murcia, Basque Country, Castilla Y León, Castilla-La Mancha and Valencian Community, with a budget of 1.3 million euros from the central government, through the repair, transformation and resilience plan.
The general manager of the tourist policy of the State Secretary for Tourism has underlined the importance of this event, within The strategy of his department to the stationization of tourism through projects of these characteristics, So that “the seasons always become long.” In statements to journalists, Ana Muñoz emphasizes how these projects contribute to employment, to “improving sustainability”, to the “deconcentration” of tourism throughout the country and “diversification”.
Increased demand for natural tourism
That’s how it ensures They found it due to the increase in demand for other experiences by visitors from other countries traveling Spain And those other types of offers that also require those “supplement” that the Spaniards are already “instructions”.
Also, It has influenced that mycot tourism also contributes to tourism that is “sustainable from the environmental, economic and social position“, That is why this program has given an example that contributes to” Setting a population, generates employment and connects with other sectors such as agriculture, producers and gastronomy. “
In this dedication to diversified tourism, Ana Muñoz pointed out that the government has been gambling on the government for years Enogastronomic tourism, which also includes mycotourism, so that among 96 million visitors who were visited in Spain in the past yearThere are more and more to bet on this kind of experience.
For his part, the president of the Diputación has referred the Ávila to this forum and the program that protects him as «A unique opportunity for the province of Ávila », within a” transforming initiative “ That focuses on “internationalization of mycotourism experiences” within the abules area. To do this, he has chosen to “unite the efforts” from owners, chefs, hoteliers, restorers and professional tourist agents. EFE / ECOTICIA.COM