Introduction
According to projections made by the Food and Agriculture Organization (FAO), by 2050 we will need to produce about 60% more food to feed a world population of 9.3 billion. Doing that with a farming-as-usual approach (conventional practices) would take too heavy a toll on our natural resources(such as land and water), and in the long run prove to be an unsustainable way of living. Thus, there is no choice but to embark on a greener revolution. The quest for alternative protein sources to traditional livestock has led us to explore some unconventional options. One of such sustainable options is the consumption of insects (entomophagy), which has already started making waves in many cultures around the world. This post will explore three popular potential insect protein sources, and how they can, have or could be utilized in creating sustainable food sources for the future.
Crickets
Crickets are one of the most popular choices when it comes to insect proteins. They are rich in protein, fiber, and key micro-nutrients like Iron and Vitamin B12. They are also more sustainable to farm than conventional livestock, requiring less land, water, and food. Globally, the sustainable use of crickets as food or feed is undermined by lack of information on the number of the edible crickets, the country where they are consumed, and the developmental stages consumed. However, in societies that already consume cricket, both the nymph and matured(adult) stages are utilized for food. In China, crickets have been consumed as food for over 2,000 years (Feng et al.,2017). In Africa, they have formed a daunted cuisine and a valuable complement of food enrichment for many years (Ayieko et al.,2016). In recent years, consumption of edible crickets has become more appreciated in Europe, America, and Australia with the recognition of its nutritional benefits and food security (Frigerio et al.,2020). They can be cooked, smoked, fried, toasted, dried, or processed into cricket products, such as crackers, to improve their taste and palatability.
Grasshoppers
The cone-headed grasshoppers (Ruspolia nitidula) occur in immense swarms with the
onset of the rains. They are harvested/ collected and can be fried and eaten as a fried breakfast snack, dried, toasted or sun dried. With a very rich nutrient profile; on average contain 48% fat, 45% proteins and 8% carbohydrates on dry weight basis, this insect provides varied benefits for incorporation into diets. Richness in these two essential fatty acids; linoleic and α-linolenic acids also makes it a great food source for people who are unable to synthesize these fatty
acids, and can only obtain them from the diet. Just like the previously mentioned insect, grasshoppers form part of the cultural cuisine of many people especially in Africa (North and East), where there are even ongoing works to understand and develop rearing methods and practices to cultivate them on a large scale. There have also been small scale industries that package these edible insects and have it readily available to consumers in or out of season.
This insect provides a unique delicacy to people, and could be a great way of getting essential nutrients to deficient individuals in the future.
Palm Weevils
Native to many West African countries; Rhychophorus phoenicis are weevils gotten from cutting down palm nut trees. In Africa, after palm trees have been cut down in a labor-intensive process to extract sap, the cut trunks are revisited to extract the larvae of the palm weevil which can be used in a variety of dishes. In Ghana, palm weevil larvae can be used for soups, as protein in stir-fry dishes, used in a popular Chilli sauce (shito), as a protein flour or even grilled on a skeewer as a snack. This insect also provides a protein-rich alternative for individuals seeking to increase protein consumption.
Socioeconomic Impact
Even though edible insects are for human consumption, it is worth noting that the food industry has over the years been a significant driver of economic growth and employment creation, making insect farming a promising strategy for alleviating poverty. Insects can be a source of income for even the lowest sections of society because they are easy to harvest, cultivate, rear, and process (Aidoo et al.,2023).
Conclusion
Insects present an exciting opportunity as an alternate protein source. They have the potential to help us meet our nutritional needs while reducing the environmental impact of traditional livestock farming. Considering these alternative sources could also provide a great perspective to tackle issues of protein and micro-nutrient deficiency-causing malnutrition in many parts of the world. It is both ironic and amusing that protein content recorded in insects rank higher in comparison to beef or chicken. As we continue to explore these options, it will be interesting to see how they shape our food systems in the foreseeable future.
References
Agea, J.G., Biryomumaisho, D., Buyinza, M. and Nabanoga, G.N., 2008. Commercialization of Ruspolia nitidula (nsenene grasshoppers) in central Uganda. African Journal of Food, Agriculture, Nutrition and Development, 8(3), pp.319-332.
Aidoo, O. F., Osei-Owusu, J., Asante, K., Dofuor, A. K., Boateng, B. O., Debrah, S. K., Ninsin, K. D., Siddiqui, S. A., & Chia, S. Y. (2023). Insects as food and medicine: a sustainable solution for global health and environmental challenges. Frontiers in nutrition, 10, 1113219. https://doi.org/10.3389/fnut.2023.1113219
Ayieko MA, Ogola HJ, Ayieko IA. Introducing rearing crickets (gryllids) at household levels: adoption, processing and nutritional values. JIFF. (2016) 2:203–11. doi: 10.3920/JIFF2015.0080
Feng Y, Chen XM, Zhao M, He Z., Sun L, Wang Y, et al. Edible insects in China: utilization and prospects. Insect Sci. (2017) 25:184–98. doi: 10.1111/1744-7917.12449
Frigerio J, Agostinetto G, Sandionigi A, Mezzasalma V, Berterame NM, Casiraghi M, et al. The hidden ‘plant side’ of insect novel foods: a DNA-based assessment. Food Res Int. (2020) 128:108751. doi: 10.1016/j.foodres.2019.108751
United Nations. World Population Prospects 2019. (2019) Available online at: https://population.un.org/wpp/ (accessed September 15, 2020).
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