Insects as Human Food

Abstract

Entomophagy, the consumption of insects by humans, is practiced in many countries around the world but predominantly in Asia, Africa, and Latin America. The practice has many environmental, health, social, and livelihood benefits. Insects are good source of protein, fat, minerals, and vitamins. Worldwide, nearly 1700 insect species are edible; four insect orders in rank sequence which predominate human consumption, viz., Coleoptera, Hymenoptera, Orthoptera, and Lepidoptera, account for 80 % of the species eaten. In Africa, ants, termites, beetle grubs, caterpillars, and grasshoppers are eaten. Eri silkworm, wasps, bamboo caterpillars, crickets, and locusts predominate insect diet of Asians. Important Latin American insect food comprises leaf-cutter ants, palm weevil larvae, bee, and wasp brood. Practicing entomophagy does carry certain risks like allergic reactions to the people consuming them. It is an age-old practice that continues to this day in many parts of the world. Science increasingly provides data corroborating the nutritional and health benefits of entomophagy, according to a broader acceptance of this practice, while giving due consideration to certain risk factors. Rewards in terms of long-term food security, income potential, pesticide reduction, and insect conservation are conceivable, and thus entomophagy has the potential of becoming an important factor in sustainable development.