It goes against one of the first lessons we learned as children, whether sitting in the sandbox or running across the playground, the rule was the same- don’t eat the insects.
Now, a recent report from the Food and Agriculture Organization (FAO), a division of the United Nations offers a starkly contrasting opinion on the matter. In response to the search for sustainable food choices to curb the ever-exceeding threats to global food security, the group is turning towards insects as an edible and nutritional food choice.
While the 201 page report outlines the benefits of insects as food and feed product, it emphasizes the rationale for the suggestion.
It notes that approximately one billion of the 6.9 billion individuals in the world are currently classified as chronically hungry. With the population anticipated to reach approximately nine billion people by the year 2050, the severity of the issue is anticipated to only worsen. It is expected that to sustain our population, food production will need to double. This helps to explain why the rules of what should and should not be consumed (the black and white regulations of childhood), have become a much foggier shade of grey.
In turning toward insects as an edible source of sustenance, the authors of the FAO report maintain that the switch to insects is not a compromise for current food choices and that the nutritional quality of insects is comparable to current plant and animal choices. They also celebrate the emergence of insects as a global food source as a valuable occasion to diversify and evolve as communities. They recognize this as a “significant opportunity to merge traditional knowledge and modern science in both developed and developing countries.”
Similar to plant and animal food choices, the nutritional content of an insect is largely influenced not only by the species, but also the processing and preparation process. The nutritional profile is also dependent on the environment in which the insect developed and the metamorphic stage of life that it is in. Still, insects can be generally appreciated for the rich protein and fibre content as well as an abundance of minerals, vitamins and unsaturated fatty acids.
The FAO report is quick to acknowledge the abundance of protein in insects as a defining feature for which insects should be consumed. Grasshoppers, a widely consumed and preferred insect to eat, boasts approximately 14-18g of protein per 100g of fresh weight. This is comparable to a 19-26g protein obtained from an equivalent amount of beef.
Similarly, insects serve as a good source of fibre. The most abundant fibre found in the shell of insects is chitin, a long chain sugar that cannot be absorbed in the intestines of humans and thereby helps facilitate digestion through the intestines. It is similar to the long chain sugar cellulose, a source of fibre which is found abundantly in plants.
Insects are also recognized for the mineral and vitamin content and their ability to fortify diets in this way. As these micronutrients foster growth and development, immune function and reproductive status, the ability of insects to supplement a diet ensures that recommended values are achieved. Mopane caterpillars provide an abundant source of iron and zinc, two nutrients often underconsumed in preschool and post-pubescent aged females in developing countries.
Currently, two billion people regularly consume insects as part of their diet, with most communities located in Central America, Southeast Asia and Central Africa. While over 1,900 species of insects are considered edible, the most abundantly consumed are beetles, caterpillars, bees, wasps and ants.
Of course, the shift to include insects as a component of staple diets globally is expected to be met with hesitancy. Having evolved without exposure to an insect-filled diet ,there is concern for allergies and intolerances that could accompany such a dramatic shift. Gut bacteria which is thought to reflect environment and diet would limit the ability to handle new types of food without an adjustment phase; one that new insect eaters may not be patient enough to accommodate.
While food choices are largely governed by religious and cultural rituals and beliefs, they reflect a lifestyle. Not only does the choice to include insects as a healthful part of diet present a physiological challenge but also a change in mindset. While the shift to natural nutrients would well suit some health conscious consumers, the innate disgust toward eating crunchy critters would require coordinated cultural effort to convince the consumer.
Still, in a culture often convinced to bend nature and norms to cut costs and meet convenience, maybe centipede salads and caterpillar casseroles are not so far off.