Insects are the food of the future and are a nutritious and environmentally friendly option as the world battles hunger and climate change.
Every taste can be satisfied in the insect kingdom. From crunchy crickets (Acheta domesticus) and sour termites to bizarre mopane worms (Gonimbrasia belina) to magnificent larvae, there is something for everyone.
In an increasingly poor and malnourished world, insects are jumping on the global menu as a nutritious source of food. It is believed that insects have a higher protein content than other animal products. They also provide a source of income. They are collected, processed and managed by smallholders and entrepreneurs in Africa for a new and rapidly growing food and feed industry.
Why Eating Insects Can Be Beneficial
(Photo: Photo by analuisa gamboa on Unsplash)
In many African countries, insects have been eaten as a snack or as part of a meal for generations. With the global drive to reduce the impact of agricultural production on the environment, interest in insects as a sustainable diet is growing.
While some people may be disgusted at the thought of eating stink bugs (Encosternum delegorguei), flying termites, or spiked worms, research shows that insects provide “climate-friendly” protein and other nutrients such as those found in meat.
According to experts, eating fruits and vegetables as well as plant-based meat and insect imitation can contribute to a healthier and more sustainable diet.
According to Robert Musundire, associate professor of entomology at Chinhoyi University of Technology in Zimbabwe, insects are also beneficial to the environment because of their low carbon and methane gas emissions.
Tanga agrees, saying that 80 to 100% of an insect’s entire body is edible. Nothing should be thrown away as it is harmful to the environment. Only 40 percent of the cows, 56 percent of the chickens and 60 percent of the pigs are edible. In addition, insects consume less water and land, so their ecological impact is less.
Green eating is increasingly being promoted as a means of combating climate change. Take a bite out of an insect burger, termite taco, or warm mopane worm scone. If you haven’t developed a taste for insects yet, a new recipe book on their health benefits might pique your interest. Secrets of African Edible Insect Cookery was created through a collaboration between Chinhoyi University of Technology and the Swedish University of Agriculture Sciences for Food Security (AgriFoSe2030) to promote insect-based meals.
Insects have many beneficial elements, including antioxidants, but they are not attractive as food. At the Chinhoyi University of Science and Technology in Zimbabwe, a study is being carried out on the bio-enrichment of porridge with termite powder. A UK consortium has awarded the institution £ 1 million in funding to carry out this research.
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Entrepreneurial views on the sustainable future of food
Innovators in Zimbabwe, South Africa, and Kenya breed the black soldier fly (Hermetica illucens) as fodder.
The International Center for Insect Physiology and Ecology in Kenya has developed breeding methods and feed formulations for the use of black soldier flies (BSF) in animal feed, which has opened the door for insect feed entrepreneurs like InsectiPro in Kenya.
This led to the creation of standards in Kenya and Uganda to support laws and regulations that allow the use of insect-based protein components in the composition of animal feed.
According to the study, BSF can cut animal feed costs by up to 30%, according to Musundire, whose institution has trained over 2,000 farmers across Zimbabwe on BSF farming methods. Insect farming has given us the opportunity to produce high quality and affordable food, Mutedzi said in an interview. In 46 days (about one and a half months) his company processes around 10 kilos of crickets, which are sold for 30 dollars per kilogram.
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