Entomofagia: entre el rechazo y la necesidad

Abstract

Entomophagy or consumption of insects is rooted in the evolutionary history of the human being. The consumption of insects has been an alternative to the consumption of conventional meat (beef, pork, chicken), since they are considered a sustainable source of protein, in addition to providing other nutrients. This paper addresses sociocultural, ecological, nutritional and regulatory aspects of the consumption of insects for food purposes in Mexico and the world through a review of scientific literature. It reflects on the sustainable and sustainable production of insects for human consumption not only as a way to reduce the impact on the environment but also to cover the demand for food and the protein requirements that human beingrequires. The nutritional value of different types of species is also analyzed, as well as aspects of their regulation in the production, preparation and distribution of these; the problems currently facing this food practice and its future perspective.