Compiled by Sors Pretorius
Insects supplement the diets of approximately two billion people and have always been a part of human diets.
E
ntomophagy is the consumption of insects by humans and is practised
around the world but predominantly in parts of Asia, Africa
and Latin America. It is only recently
that entomophagy has captured the
attention of the media, research
institutions, chefs and other members of the food industry, legislators and agencies dealing with food
and feed.
Can insects contribute to food
and feed security?
Yes. Population growth, urbanization and the rising middle class
have increased the global demand
for food, especially animal based
protein sources. Traditional production of animal feed such as fishmeal, soy and grains needs to be
further intensified in terms of resource efficiency and extended
through the use of alternative
sources. By 2030, over nine billion
people will need to be fed, along
with the billions of animals for food
and recreational purposes and as
pets. Moreover, land and water pollution from intensive livestock production and over-grazing are lead-
ing to forest degradation, thereby
contributing to climate change and
other environmentally-destructive
impacts. Solutions need to be researched and explored.
One of the many ways to address
food and feed security is through
insect farming. Insects are everywhere and they reproduce quickly,
and they have high growth and
feed conversion rates and a low
environmental footprint over their
entire life cycle. They are nutritious,
with high protein, fat and mineral
contents and can be reared on food
waste. They can be eaten whole or
ground into a powder or paste, and
incorporated into other foods. The
use of insects on a large scale as a
feed ingredient is technically feasible, and established companies in
various parts of the world are already leading the way in this regard. Insects as feedstock for aquaculture and poultry feed are likely
to become more prevalent in the
near future.
From gathering to farming
The majority of insect collection
occurs through wild gathering,
mainly in forests. However, modern
science merged with valuable traditional knowledge and food culture
can contribute to innovation and
the scaling up of mass-rearing technologies. Farming insects as mini
livestock offers great opportunities
to increase supply without compromising wild insect populations.
Not just “emergency” food or
food for the poor
A common misconception of insects
as food is that they are only consumed in times of hunger. However, in most instances where they are
a staple in local diets, insects are
consumed because
of their taste, and not because
there are no other food sources
available. Certain insect species,
such as mopane caterpillars in
southern Africa and weaver ant
eggs in southeast Asia, can fetch
high prices and are hailed as delicacies.
What are the most commonly
consumed insect species?
More than 1 900 edible insect species are consumed around the
world. However, this number con-