Through century-long observations, life cycles of insects have been well documented ever since the pre-Columbian indigenous people in Mexico, who harvest insects according to plant life, moon cycles, and seasonal changes.
When staples are scarce, insects become important sources of food. Caterpillars are popular during the rainy season, when hunting game and fishing become difficult. 96 tonnes of caterpillars are consumed annually in Kinshasa alone.
In many Asian countries migration patterns help the spread of entomophagy. In Thailand labour workers from northeastern zones migrate to south, including Bangkok, and lead to 81 estimated insect species for consumption.
Laos consumes 150-200 species of edible insectes, of which the red palm weevils are especially popular and highly prized delicacy. Many aquatic species can be found year-round, while some non-aquatic ones are available on a seasonal basis.
“Jungle Bar” is an icelandic protein bar made with dates, sunflower, sesame, pumpkin seeds, chocolate and cricket flour.
On Kickstarter 648 backers pledged $27,806 to help bring this project to life.
Into the Auchan shopping center in Montpellier the food of the future was offered to the customers. People entering in the supermarket were invited to taste an aperitif made with cricket or silkworm.
In London there are three “insect restaurants”, where Thai-inspired menues are served, featuring classic dishes and traditional ways of incorporating insects into unconventional and flavoursome creations.
it defines as food every substance which is prepared for human consumption (REGOLAMENTO N. 178/2002). Insect are part of what is called “animal production” (REGOLAMENTO N. 834/2007) but they haven’t been used as food in the italian culture in the history, so today they can’t be insert into the italian market
(NOTA DEL MINISTERO DELLA SALUTE) .
Be forced to eat bugs? I would be better off dead!
We should try every kind of food:
if you don’t try you will never know if you like it or not.
I would like to know how an insect tastes!
Before eating something, I want to be sure it looks good!
If you take the same weight of insects and cattle, insects produce 60 times less greenhouse gas (Carbon dioxide, Methane, Nitrous oxide) than beef cattle.
Insects rearing is water-saving: breeding crickets requires about 2.000 times less water than beef cattle, being good for the planet and for the economy.
Insects are an endemic resource: edible species are present everywhere in the world, and their rearing is a low-tech and low-capital investment that offers entry even to the poorest countries.
Insects rearing also allows to save money on feed: its feed-to-meat conversion rate ((how much feed is needed to produce a 1 kg increase in weight) is much convenient than any other meat.
Traditional meat is the most important source of proteins in Western world, but average insect meat contains almost three times proteins more than cow one.
Insects are also an incredible source of minerals, expecially iron (Fe): in 0,1 Kg of caterpillar meat there is almost 10 times more of it than in the same weight of beef cattle.