СПРИЙНЯТТЯ СТРАВ З ЇСТІВНИХ КОМАХ СПОЖИВАЧАМИ ПОСЛУГ ЗАКЛАДІВ ІНДУСТРІЇ ГОСТИННОСТІ

Abstract

It has been determined that in modern conditions, growing insects for food usually requires much fewer resources than meat production, while edible insects can also complement other diets and provide the necessary nutrients into the body. The historical features of the use of insects as part of the human diet are considered. Three types of insect breeding have been identified: wild cultivation, semi-domestication and closed cultivation. It has been estimated that more than 2000 species of edible insects are consumed today worldwide. A comparative analysis of the composition of meat of slaughter animals and insects was carried out, it was determined that the content of individual nutrients differs significantly both in meat and in insects, while some of the edible species of insects have a higher energy value, a higher content of protein, fat, polyunsaturated fatty acids and cholesterol, compared to the meat of slaughter animals, but at the same time the content of insects is lower saturated fatty acids, monounsaturated fatty acids, thiamine, niacin, cobalamin, iron. The encouragement of insect consumption in food is characterized. and the United Nations Agricultural Organization (FAO) because of its environmental and human health benefits. The main ways of eating insects and the problem of allergenicity on insects are highlighted. The most commonly used species of insects for food are characterized. The problems of the impact of environmental pollution on the nutritional quality of insects are highlighted. The factors that need to be given importance to provide scientifically based recommendations for the development of environmentally sustainable production of edible insects for consumption, including the production and delivery of feed, product processing, are characterized. Trends in the development of the market for insect food products have been determined. Ways to increase consumer perception of edible insects are proposed. The results of a survey of the attitude of Ukrainian youth to the consumption of edible insects based on a survey are presented. It is concluded that the consumption of alternative proteins from insects is one of the ways to solve the problems of environmental protection, and edible insects can potentially become one of the sources of food in countries that do not have such cultural traditions, but for this insect-based food products to be similar to existing products, pleasant to the taste and have no visible signs of replacing traditional ingredients.