Photo: www.2.bp.blogspot.com
Termites have been a delicacy in
many countries including South
Africa since ancient times.
and to provide a constant supply
where wild populations fluctuate according to the season.
Avoid the release of nonendemic domesticated insect
species into natural environments.
Photo: www.aloelf.com
Photo: www. media.npr.org
The earliest record of keeping
bees in hives was found in the
sun temple erected in 2400 BC.
Cooked, dehydrated larvae of the
black soldier fly can be processed
into feed for fish.
Bangkok and Kinshasa, with a high
demand from urban consumers. In
such places, insects often arouse
feelings of nostalgia for the rural
countryside. In other cases, insects
are seen as a snack.
food and feed safety and produce
safe insect products at a reasonable
price on an industrial scale, especially in comparison to meat products.” (Rumpold and Schlüter,
2013)
Creating and revitalizing local
food culture
Despite the benefits of entomophagy, consumer disgust remains one
of the largest barriers to the adoption of insects as viable sources of
protein in many western countries.
Nevertheless, history has shown
that dietary patterns can change
quickly in a globalized world. The
rapid acceptance of raw fish in the
form of sushi is a good example of
this. Where entomophagy culture
does not exist, it needs to be created.
From the creation of new recipes
and menus in restaurants to the
design of new food products, the
food industry has a large role to
play in raising the status of insects
as food. Food industry professionals, including chefs, are experimenting with the flavours of insects. Insects can be found on menus in the
West but are targeted mainly at
adventurous eaters rather than
mainstream consumers. A major
barrier for the food service industry
is obtaining a constant supply of
insects in the quantity and quality
needed.
The Technical Expert Consultation
on Assessing the Potential of Insects as Food and Feed in Assuring
Food Security, held in Rome on 23–
25 January 2012, highlighted the
following key areas for research
and development:
1. Mass-production technologies
2. Food and feed safety
3. Legislation
4. Consumer acceptance and education
Even in countries that previously
had a tradition of entomophagy,
the influence of western diets are
affecting food choices, and eating
insects may be looked down upon
or shunned. Nonetheless, the insect
trade is thriving in cities such as
Where do we go from here?
“Research is required to develop
and automatize cost-effective, energy-efficient and microbially safe
rearing, harvest and postharvest
processing technologies as well as
sanitation procedures to ensure
A Zimbabwean lady shows her mopane worms which
she leaves to dry in the open after harvesting them in
Gwanda, Zimbabwe.
Photo: www.mages.glaciermedia.ca/
Sources:
Afton Halloran and Paul Vantomme: Future prospects for food
and feed security www.fao.org/
forestry/edibleinsects/en/
http://www.fao.org/docrep/018/
i3264e/i3264e00.pdf
See page 68 for a mouthwatering recipe for Mopani
Worms.
A rich source of protein, Mopane worms are consumed
and regarded as real food by many in Africa
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