Can Entomophagy be a Good Option for Nutrition and Food Security?

Abstract

As the population increases, so does the demand for food and resources. Insects are rich in proteins, unsaturated fats and low in carbohydrates. They contain all the essential minerals and vitamins like iron, zinc, calcium, potassium, sodium, copper, riboflavin, biotin, and vitamin B9. Food and Agricultural Organization (FAO), estimated that the world need to increase its food production to feed a worldwide population of more than nine billion by the year 2050. Insects offer so much potential as an alternative food source to meet this need. More than two billion people including various ethnic communities around the world practice entomophagy and consume more than 2000 species of edible insects. Southeast Asian countries and African countries are one of the biggest consumers of edible insects. Due to its health and nutritional benefits, there is an increased demand and interest in European and American countries. Government policymakers, entrepreneurs, educationists, and chefs worldwide are exploring and promoting edible insects. Promoting novel insect-based food that is made of insects or insect ingredients such as insect flour, and insect protein powder could increase consumers and consumption. This review highlights insects as an alternative protein source for future food production. Insects like black soldier flies are used as insect feed for animals in poultry, pigs, and cows and are high in demand. Insects produce significantly less greenhouse gas emissions compared to other livestock. Edible insect farming and entomophagy present an important and sustainable opportunity for the future of food. This could also help generate employment for the rural women and youths as an alternate source of livelihood. Entomophagy has the potential to solve the world’s food hunger and at the same time save the environment.