Would you pay for a burger made from crickets and eat it like a normal burger? You will certainly hesitate and reject the thought of buying, especially if you belong to Western countries. Well, you might be shocked that entomophagy – the practice of consumption of insects – like crickets can fulfil the daily proteins in your diet and reduce greenhouse gas emissions as well. How is this possible?
It is possible because over 2.5 billion individuals worldwide are eating over 1900 species of insects and it is a normal diet in their daily lifestyle. Entomophagy is a traditional practice in regions like Africa, Latin America and Asia because of its nutrient-dense food sources. Although Western countries have viewed this as a scepticism, it is widely accepted as a sustainable dietary alternative in other regions.
What is entomophagy?
Entomophagy is the concept of consuming insects as a nutritional source. It is not a new concept, rather it has historical roots of thousands of years. Over 7000 years ago the tradition of serving insects as a nutritional food source was started. In Africa, the larvae of Beetles and ants are heavily consumed. Whereas, crispy fried locusts were delightfully consumed in the regions of Thailand and Australia.
Do you know, that over 2000 species of insects can be consumed by humans to fulfil daily nutritional value? Yes, it is right. Insect species belong to taxonomic groups like Coleoptera, Hymenoptera, Orthoptera, Diptera, Odonata, Hemiptera, Isoptera and Lepidoptera. These insect groups are edible by the human species.
Environmental benefits of eating insects
The trend of entomophagy is growing worldwide because of its contribution to environmental stability. First of all, the farming of insects reduces fewer greenhouse emissions than animal livestock. While the farming of poultry, pigs, cows and others produces a large amount of methane gas and carbon dioxide, the farming of crickets can produce 80% less methane and carbon-di-oxide making it a cleaner protein source and less greenhouse gas emission.
Moreover, farming insects requires less space and water which means that the ratio of deforestation can be significantly reduced. Let’s understand it with examples. In comparison with animal livestock which demands some thousands of acres of land and a vast amount of water, insect farming requires minimal water and less land.
Suppose, a firm aimed to produce 1 kg of protein from pigs and for that 5,000 litres of water is required along with large land, whereas the same protein from cricket will only require 1 litre of water and 12 square meters of land. Henceforth, insect farming can protect forests and conserve water which is good for our environment.
Additionally, from research, it has been noticed that up to 80% of cricket is edible by humans, whereas pigs provide only 55% of edible meats. The feed conversation rate is higher in insects. A circle can produce 1 kg of protein by conversing only 2 kg of feed whereas a cattle needs 8 kg of feed to produce the same amount of protein.
In this modern era, where most of the regions are suffering from climate change issues like drought, higher temperatures, bad air quality and so on, entomophagy might address these concerns. Insect farming can save forests, conserve water and reduce greenhouse emissions while fulfilling the nutritional needs of humans.
Nutritional value of eating insects
Besides being environmentally friendly, insects contain high-value protein sources, healthy fats and micronutrients required in the human body. Over 2.5 billion people from 130 countries eat insects in their regular diet. Depending on the species of insects the proteins vary from 20 to 76%. By dry weight cricket has 60% to 70% protein, silkworms have around 55% to 60% protein, locusts have over 70% protein source and ants contain around 50% protein.
However, besides protein sources, crickets are rich in vitamin B12, iron and magnesium which are beneficial in healthy nerve functions, transporting oxygen in the blood and good bone health. Similarly, ants are rich in calcium and iron contributing to better bone health and heart health. Larve is also right in vitamin B2 and B3 which lead to healthy skin.
Red meat which contains around 20-24 grams of protein per 100 grams of meat, is also high in saturated fats. Saturated fats are mostly linked to heart diseases. Whereas, insects contain healthier fats including omega-3 and omega-6 fatty acids and so on that support in healthy heart. For this reason, entomophagy has become a sustainable and high-nutrient food source worldwide.
Cultures that follow entomophagy
Well, for some people it might be cringe to have insects on their plates as a food source, but there are a significant number of countries where you can find that entomophagy is a very common factor. Let’s look at the top 3 countries that have insects in their regular diets.
1. Mexico
Insects have been common ingredients in Mexican cuisine for hundreds of years since pre-Hispanic times. Around 549 species of insects have been consumed by Mexicans including butterflies, aphids, grasshoppers, flies, maguey worms, ants and so on. Some of the famous Mexican dishes are – Escamoles (ant eggs), Jumiles, Chapulines and so on.
2. China
In China, around 324 species of insects are edible because of their high nutritional value. The trend of entomophagy started over 2000 years ago in China. Silkworms, locusts, crickets and so on are the popular insects eaten in Chinese cuisine. Some of the famous Chinese dishes made of insects are- Conglou (fried silkworms), cricket soup, Escamoles, insect-filled dumplings and so on.
3. Thailand
If you ever visit Thailand, you might know about the diverse insect cuisine that the people of Thailand have on their plates. Various edible insects from around 272 species are consumed in this country including crickets, bamboo worms, mealworms, grasshoppers and so on. Several street vendors offered fried insects to the people which is known as their famous cuisine.
Consumer acceptance of entomophagy
Insects will be a great choice in food if we want to fulfil our daily nutritional intake. But the question is, will people accept having insects on their plates? Well, in most Western countries people hesitate to have insects as food because of perception issues. For most people, this idea is unappealing and they might feel disgusted to consume cricket or cockroaches as a dish.
Moreover, it is necessary to highlight that the trend of vegan and plant-based diets is also becoming popular. It is driven by ethical concerns of not harming animals and protecting the environment while reducing greenhouse gas emissions. Over 230 million people worldwide have adopted a vegan diet, henceforth, it might be difficult for them to adopt entomophagy.
A study undertaken by the University of Oberta de Catalunya’s FoodLab research group about how many people want to eat insects. The result shows that 86% of people never eat insects because of disgust, lack of customs, concerns around food safety and cultural reasons.
However, the growing awareness of the environmental sustainability and nutritional benefits of insects might enable customers to add insects to their daily diets and might eventually change attitudes towards insect consumption.
FAQ
1. What is entomophagy?
Entomophagy is the concept of consuming insects as a nutritional source. It has historical roots of thousands of years, with insects like beetle larvae, ants, and fried locusts being consumed in various regions such as Africa, Thailand, and Australia.
2. What are the environmental benefits of entomophagy?
Insect farming produces less greenhouse gas than livestock farming, uses less water and land, and conserves forests. For example, producing 1 kg of protein from crickets requires only 1 liter of water and 12 square meters of land, whereas livestock requires much more.
3. What is the nutritional value of insects?
Insects are rich in protein, vitamins, and healthy fats. Crickets, for example, have 60%-70% protein, and they are rich in B12, iron, and magnesium. Insects contain healthier fats like omega-3 and omega-6 compared to red meat.
4. Which countries consume insects as part of their regular diet?
Mexico – 549 species of insects, including grasshoppers and maguey worms.
China – 324 species, including silkworms and crickets.
Thailand – 272 species, including crickets, bamboo worms, and mealworms.
5. What makes insect farming more sustainable than livestock farming?
Insect farming uses less land, water, and feed. For instance, 1 kg of cricket protein requires only 1 litre of water and 12 square meters of land, while pigs need 5,000 liters of water and large land to produce the same amount.
6. How much of an insect is edible?
Up to 80% of a cricket is edible, while only 55% of pigs’ meat is edible. Insects also have a higher feed conversion rate, requiring less feed to produce protein.
7. What insects are commonly consumed in Mexico?
Mexicans commonly eat grasshoppers, butterflies, aphids, maguey worms, and ants.
8. Why are insects considered a healthier protein source than red meat?
Insects contain healthy fats, such as omega-3 and omega-6 fatty acids, and are lower in saturated fats compared to red meat, which is linked to heart disease.
