Have you ever thought of eating insects? Currently, various unusual food diets -which can be traditional or avant-garde- are gaining followers. One of them is the diet based on insects and arthropods, something traditional in some African, Latin American and Asian countries, but occasionally in Europe.
Why eat insects?
The increase in the intake of insects is mainly due to their nutritional properties. These are foods rich in protein, vitamins (especially group B) and minerals such as sodium, potassium, phosphorus and calcium.
In addition, they contain essential amino acids that are necessary for the body and have high digestibility, proving to be a valuable nutritional alternative, especially in regions with food limitations.
Insects can be consumed in various forms: eggs, larvae, nymphs, pupae, and adults. They are prepared fried, in syrup, with chocolate or in garlic sauce, among other ways, according to the culinary preferences of each region. Therefore, insects present delicious and diverse flavors. They are creamy when eaten alive, and crunchy when cooked.
Feeding insects costs less
Beyond their dietary benefits, insects also offer economic advantages for their producers and sellers. Chief among these is that insects are a more resource and space efficient source of protein compared to nutritional sources from other animals. This implies that fewer resources are required to produce the same amount of protein from insects as from livestock. Feeding insects is less expensive than feeding other foods, which can lead to more competitive prices for consumers.
At the same time, the insects can be raised using organic materials and by-products from the agri-food industry, which reduces waste management costs, promoting the circular economy. This means that insects can efficiently take advantage of the waste, which contributes to greater economic and environmental sustainability. This has led the food industry to produce new insect-based products such as energy bars, flours or snacks.
Finally, with the growth of the global market for edible insects, there are opportunities for the export and international trade of these products. Countries with traditions of insect consumption can benefit economically by exporting their products to regions where consumption is increasing.
If they are so beneficial, why don’t we eat more?
The main stumbling block for the massive consumption of insects is none other than the cultural and legislative barriers that these products encounter.
On the one hand, the rules and regulations related to the consumption of insects are inconsistent and vary between countries. Some countries have established specific regulations for the consumption of insects, but many lack clear legislation in this regard. This lack of consistent and homogeneous regulation can hinder the cross-border trade of insect products and create obstacles to global market expansion.
On the other hand, there are cultural prejudices towards the consumption of insects. Negative attitudes can be a significant barrier to the acceptance of insects as food and limit their adoption in certain communities.
As if that were not enough, logistics can affect the quality and availability of insect products on the market. Establishing an efficient supply chain for insect breeding, harvesting, processing, and distribution requires improvements in infrastructure and management practices.
Finally, food safety and health risks are another critical factor to consider. Although many insects are safe for human consumption, it is important to ensure the safety and quality of the products. Potential risks related to contamination and disease transmission must be addressed to maintain consumer confidence in the product.
The future of food?
Without a doubt, insects are making their grand entrance into the world of gastronomy and the global economy, and it seems that they are here to stay.
They have managed to enter the diet of many regions. And not just as an exotic snack, for the more adventurous, but as a highly efficient and sustainable source of protein and nutrients.
So get ready to welcome these nutritious allies into your next dish!
Jorge Fleta Asín, Professor of Business Organization, Zaragoza’s University; Jesús Fleta Zaragozano, Professor of Medicine. Pediatrician, Zaragoza’s University and María Pilar Rivera Torres, Professor of Marketing and Market Research, Zaragoza’s University
This article was originally published on The Conversation. Read the original.