Editorial overview: The time is ripe for expanded research on mass production of insects as food and feed

The use of insects as food and feed is probably one of the most exciting topics in entomology in recent times. It is estimated that over 2 billion people worldwide consume insects and with the expanding interest on the subject, an exponential increase of this figure is highly likely. Insects are the largest and the most diverse group of organisms in the animal kingdom, with over 1 million species identified. Globally over 2,000 species are known to be edible and Africa alone consumes ~500 different species.

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Insects as food and feed, a new emerging agricultural sector: a review

Journal of Insects as Food and Feed ◽

10.3920/jiff2019.0017 ◽

2020 ◽

Vol 6 (1) ◽

pp. 27-44 ◽

Cited By ~ 25

Author(s):

A. van Huis

Keyword(s):

Organic Waste ◽

Agricultural Sector ◽

Economic Value ◽

Industrial Sector ◽

Waste Streams ◽

Viable Option ◽

Nutrition And Health ◽

Food And Feed ◽

Insects As Food ◽

Processing Techniques

During the last five years the scientific knowledge on insects as food and feed has been growing exponentially. At the same time, the industrial sector is increasingly engaged in rearing, processing and marketing of edible insects. Considerable attention is given to the black soldier fly as it can convert organic waste streams and transform it into several feed, food and industrial products. The farming of insects has an environmental impact which is lower than that of livestock species. The profitability of industrial production of insects as feed depends very much on the availability and applicability of cheap non-utilised side-streams. Microbial communities and their relationship with insects deserve full attention as it may help in the conversion of organic side streams of low economic value. Nutrition and health benefits for animals and humans need further exploration, also considering that insects have the largest anti-microbial peptide reservoir of all animals. Plant health can also be promoted by using chitin-containing leftover substrates as fertiliser. As insects have only recently been considered as food or feed, legislation trails developments. Therefore, politicians need to be assured that rearing and processing techniques are such that insect products are guaranteed free of chemical and microbial contaminants. Consumers are becoming more and more aware that insects as food are a viable option. Insects need to be processed into ingredients, that can be applied for safe and appetising products. The insect sector is maturing fast, but still faces many challenges, which can only be met when all stakeholders closely cooperate.

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Potential of Insects as Food and Feed in Assuring Food Security

Annual Review of Entomology ◽

10.1146/annurev-ento-120811-153704 ◽

2013 ◽

Vol 58 (1) ◽

pp. 563-583 ◽

Cited By ~ 550

Author(s):

Arnold van Huis

Keyword(s):

Food Security ◽

Food And Feed ◽

Insects As Food

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Mini Livestock Ranching

Advances in Environmental Engineering and Green Technologies - Environmental Sustainability and Climate Change Adaptation Strategies ◽

10.4018/978-1-5225-1607-1.ch007 ◽

2017 ◽

pp. 188-212

Author(s):

Dimple Singh-Ackbarali ◽

Rohanie Maharaj

Keyword(s):

Value Added ◽

Food Sources ◽

Insect Species ◽

Edible Insects ◽

Protein Food ◽

Small Areas ◽

Edible Insect ◽

Food And Feed ◽

Insects As Food ◽

Nutritional Profiles

The rising demand and cost of animal protein, food and feed insecurity, environmental and climatic challenges of livestock agriculture have made the option of insects as food sources a viable topic. This chapter presents existing information and research on edible insects, insect farms and value-added insect products and assesses insects as a potential source of food and feed. Mini livestock ranching where edible insect species are reared, can reduce some of the negative environmental effects of livestock agriculture as it will produce significantly less greenhouse gas emissions compared with traditional livestock and have similar nutritional profiles. Edible insect species also; have a much lower feed to meat ratio, require small areas of land and have an almost negligible water requirement. There is an untapped potential to increase access to this nutritious, climate-smart food via intensified semi-cultivation and raising insects in farming environments, developing value added products and also a potential for a significant source of income.

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Edible insects in the Adamawa and eastern regions of Cameroon: collection, processing and consumption

Journal of Insects as Food and Feed ◽

10.3920/jiff2020.0015 ◽

2021 ◽

pp. 1-12

Author(s):

K.M.L. Djouffa ◽

C. Saïdou ◽

A. Ali ◽

B.A. Mohammadou ◽

C. Tchiegang

Keyword(s):

Forest Products ◽

Edible Insects ◽

Termite Mounds ◽

Host Trees ◽

Gradual Disappearance ◽

Non Timber Forest Products ◽

Food And Feed ◽

Harvesting Techniques ◽

Insects As Food ◽

Descriptive Survey

The exploitation of non-timber forest products including edible insects plays an important role in the food habits of the Cameroon population and in particular those of the Adamawa and eastern regions. Although the consumption of insects in these areas is an ancient practice, there is a dearth of information concerning their diversity, availability and their modes of consumption. In order to develop the potential of insects as food and feed, a descriptive survey was carried out with 584 people in nine divisions of the two regions, to collect quantitative and qualitative information on their knowledge and different uses of insects. Thirty-one regularly consumed insect species belonging to the order of Isoptera (19.35%), Orthoptera (19.35%), Lepidoptera (54.90%) and Coleoptera (6.45%) were recorded. Inadequate harvesting practices such as slash-and-burn agriculture, destruction of termite mounds, logging and cutting down host trees when capturing caterpillars were recognised as the main causes of the scarcity of insects currently observed in these regions. The consumption of insects depends on religion and ethnic. It is a taboo among Muslims. Apart from 1.11% of insects consumed raw, boiling (15.74%), sun drying (17.79%), frying (29.95%), grilling (28.88%), roasting on coals (6.53%) are the different culinary treatments commonly used by women who constitute the main actors (75%) in this sector. This diversity of edible insects in these areas could be a potential to develop in the fight against malnutrition, but the harvesting techniques applied contribute to their gradual disappearance.

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