Study On Sustainable Development Of Tibetan Edible Fungi

Tibet autonomous region is not only the comparative enrichment area of economic fungi resources, but also a good place to develop and produce edible fungi. But due to the economic, social, traffic are backward, most of the wild edible fungus resource has not been used effectively, the yield of high benefit fungi is decreasing gradually due to insufficient protection, poor management and other factors, combined with the scale of edible fungus production of artificial cultivation hasn’t formed yet, thus the whole of edible fungi industry lags far behind the other provinces. Therefore, this paper put the "Sustainable development research of edible fungus industry in Tibet" as the master’s thesis research topic, aims to provide the reference for the healthy development of edible fungus industry in Tibet region. The basic data obtained by investigating the scientific research institution about edible fungi in Tibet. We handed out100questionnaires, retrieved92valid questionnaires, the effective rate was92%.First, this paper analyzes the current situation of development and problems existing in the development of edible fungi in Tibet, the analysis found that wild edible fungi resources are abundant in Tibet, but only the high economic profit varieties such as tricholoma matsutake, cordyceps sinensis, and ganoderma lucidum are developed and utilized. And the sharp drop in yields caused by improper, most enterprises are small scale, lack of market competitiveness, these factors lead to lack of advantage of edible fungus industry in Tibet.This paper based on the present situation of edible fungus industry in Tibet, according to the combining principle of the systemic, coordination, regional, dynamic, simplicity and operability, objectivity and scientific nature, qualitative indexes and quantitative indexes construct the evaluation index system and three-level fuzzy comprehensive evaluation model of sustainable development in edible fungus industry in Tibet. This paper divides the edible fungus industry in Tibet into two points target according to systemic theory, sustainability of wild edible fungus and sustainability of edible fungus of artificial cultivation, and constructing the resources, environment, economy, society, and government, science and technology support system five major support system, then design some specific indices according to the5major support system, including a total of42basic indicators of evaluation index of wild edible fungus, and a total of40basic indicators of evaluation index system of edible fungus of artificial cultivation. According to design idea of the evaluation index system, construct the three-level fuzzy comprehensive evaluation model of sustainable development in Tibetan edible fungus industry using the analytic hierarchy process (AHP) and fuzzy comprehensive theory. Evaluating the sustainable development of edible fungus industry in Tibet by using comprehensive fuzzy evaluation model. The results shows:as a whole Tibetan edible fungus industry overall level of sustainable development is poor, sustainability of wild edible fungi is in the relatively poor level, the sustainability of edible fungus of artificial cultivation is in poor levels. Specifically, the sustainable development of wild edible fungus is in a good level in support system of resources, in low level in support system of environment, in poor level in support system of economy, in poor level in support system of social, in general level in government, science and technology support system; The sustainable development of edible fungus of artificial cultivation is in good level in support system of resource and environment, in a very poor level in government, science and technology support system.According to results, this paper puts forward the countermeasures and suggestions for the sustainable development of edible fungus industry in Tibet from the farmers, enterprises, society and government: set up the Scientific Development Concept of edible fungus, improve farmers’awareness of sustainable development; increase the degree of utilization of the known varieties, take advantage of the resources and build brand industry; improve the level of industrialization, achieve economies of scale; improve the level of scientific research, improving technology and varieties; deepen the promotion and service level; strengthen the role of macro-control, improve the industrial management system; strengthen the protection and development of edible fungus resources; increase financial support; clear management right of producing area.