By Carolina de la Cajiga
In 2022, Daniela graduated from Tecnológico de Monterrey, Querétaro, with a biotechnology engineering degree specializing in bio-processes and social innovation. Quite a mouthful! Finding environmentally and socially responsible job opportunities proved elusive; disillusioned, Daniela returned to academia. After researching several fields, she chose mushroom cultivation. "My favorite college subjects, microbiology, plant tissue culture, and food chemistry, facilitated my decision," she explained.
Daniela reconnected with Juan Pablo Reyes, her best college friend, who was as frustrated as she was facing the same predicament. Incredibly, he was also studying mushroom cultivation. Their shared commitment to environmental sustainability and social ethics made them natural partners. Both aimed to minimize their water and carbon footprints, target zero waste, and promote fair labor practices. With great satisfaction, Daniela affirms, "We joined forces in 2022, betting on responsible entrepreneurship. The planning was long distance, with Juan Pablo in Salamanca and me in Morelia, my hometown. We chose the name Fungívora, which means mushroom feeding."
Daniela proudly stated, "When the time came, I could finance my 50% without having to borrow because I had worked in a U. S. summer camp and saved and saved as a squirrel." Her hard work is the basis of her standing by herself. With resolve, the young entrepreneur disclosed, "I fervently believe in Fungívora, the fungi culture business Juan Pablo and I founded with $100,000 pesos." Both are keen to return mushroom-eating to the Mexican diet, a custom almost lost during the Spanish invasion. "In ancient times, eating wild mushrooms, huitlacoche, and hallucinogens for rituals and spiritual ceremonies was common. Daniela recounts, "The Nahuatl term for mushrooms, teonanacatl, means "meat for gods."
At present, they only grow edible mushrooms. However, they are working on producing medicinal ones that improve cognitive and memory function and support the nervous system by naturally reducing anxiety and depression. Daniela's lab duties involve inoculating the cultures, preparing the substrate, checking the tents, harvesting, and making inventories. She's also in charge of looking for funding and making proposal calls. "Next, I will investigate mycelium, the mushroom's root, for industrial use in cloth-making, packaging, furniture, and construction materials. I would be in heaven if I could combine my passions: science and design," said Daniela enthusiastically. In September 2023, a house in San Miguel became available. Without delay, they moved. Daniela adds, with a big smile, "San Miguel's international, sophisticated atmosphere goes hand in hand with the consumption of specialty mushrooms–our niche. San Miguel's life and culture fascinate me. Moving here was brilliant!"
They have faced several setbacks; one significant obstacle has been laboratory failures which have increased their expenditures, but they have overcome the hump and are rebounding. Daniela demystifies, "Much of our learning has been through reading, testing, and correcting. Our next step is doubling our production to sell to restaurants and organic specialized shops."
A recent triumph was winning third place in the UPS Foundation environmental national competition as a climate innovator organization. Daniela proudly states, "We won $15,000 pesos in cash, and we joined their acceleration and support program. This recognition reinforces our commitment to being environmentally mindful."
So far, they do everything: grow, operate, promote, sell, sweep, and mop. "We hope to add others to our team soon so we can focus on what we love: science and exploration. We seek like-minded partners and customers who strive to keep a small and socially engaged footprint. We joined BASMA (Banco de Alimentos SMA), a national not-for-profit organization that collects and distributes food for people in need. We are seeking other opportunities to expand our circle," Daniela joyfully adds.
"Staying connected with nature is crucial for me. My day starts with watering the garden and walking my dogs; it ends with exercise and a walk to clear my mind. When possible, I escape to woodworking classes. I long to feel the wood and transform it to materialize the designs in my head. When I have spare time, I watch T.V. crime or mystery series, knit, or do puzzles. My days are long, but as long as I balance the productive part with joie de vivre, all is well," Daniela states with a grin.
Their families and Daniela's partner are their most important supporters, celebrating their achievements and offering unwavering encouragement. With great maturity, Daniela reflects, "I am fascinated with our specialty mushroom project." Recollecting, Daniela expresses, "Taking the reins of my professional career and creating a business aligned with my life principles and professional goals has been nerve-wracking. Leaving aside the security of a payroll job requires guts. However, I overcame all my fears; I'm ecstatic I did."
To learn more about Daniela Vázquez and Fungívora, contact her at odaniela.tav@gmail.com, or via WhatsApp at 443 146 9313. Follow her on Facebook, Fungívora, and Instagram @fungivora.com
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