Consumption Of Edible Insects Research Articles

Promoting insects as a food delicacy - A qualitative study from the perspectives of consumers and producers in Italy

A protein shift in our diet is required due to the growing human population and the planet's limited resources. Edible insects may contribute to this shift and the achievement of Sustainable Development Goals (SDGs). The EU is addressing the issue of edible insects for the European market through a series of regulations aiming to introduce them in a safe and secure way. However, many potential consumers find it difficult to regard insects as food. This study aims to explore the factors that would promote the perception of insects as food delicacies and to understand the main obstacles to, and positive aspects of, the consumption of edible insects, using the concept of culinary identity in relation to Italian food culture. Italian food culture is often conveyed by the Made-in-Italy concept, which is appreciated worldwide. This is a qualitative study in which insects were explored as a food delicacy using Italian food culture as a tool. Stakeholders of interest were involved: Italian producers of insect-based foods and potential Italian young adult consumers. The results show that three interconnected themes coexist when placing insects as food in the market: sustainability, commerce and acceptance. At the center of these three themes, which describe the forces impacting the inclusion of edible insects in our food system, is the need to choose a target group of active consumers. Italian food culture could, therefore, be used to create insect food delicacies to motivate potential consumers to actively choose insects as food.

Edible Insects: Consumption, Perceptions, Culture and Tradition Among Adult Citizens from 14 Countries.

Although edible insects (EIs) are encouraged as a sustainable source of protein, their consumption is not as generalised as other types of food that are internationally accepted. While in some regions of the world, EIs are part of the gastronomic and cultural traditions, in other regions, people are not so receptive to this type of food, and some people even express some disgust towards it. Hence, this research focused on the habits of the participants regarding the consumption of insects as well as their perceptions about EIs being or not a part of the local culture or gastronomic patrimony. A questionnaire survey was implemented in fourteen countries (Brazil, Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey), and globally, 7222 adult participants responded to the questionnaire. SPSS software (version 28) was used to process the data and carry out chi-square tests and Factor Analyses (FA). The obtained results showed significant differences between countries for all the questions included in the survey, either those regarding the habits of the participants or their opinions about the facts linked with EI tradition or cultural aspects. It was found that participants from Mexico consume EIs more than in all other countries and that strong motivations that would lead to consumption among those who do not consume include curiosity and food shortage. The solution obtained with FA considering the ten statements of the scale consisted of two factors: F1-Culture and Tradition of EIs (α = 0.675) and F2-Acceptance of EIs (α = 0.614). In conclusion, the consumption of EIs and the perceptions of people are highly variable according to geographic location and cultural environment.

곤충 단백질을 활용한 고령친화식품 개발을 위한 소비자 요구도 조사

This study aims to investigate consumer perceptions of senior-friendly foods, specifically focusing on the development of such products using edible insects, to address the nutritional issues faced by the elderly. The study surveyed 125 elderly individuals aged 65 and older (45 men, 80 women, average age of 75.9 years) who use senior cultural centers in Seoul. Of these, 86.4% had medical conditions, with the most common being high blood pressure, high cholesterol, arthritis, and osteoporosis. The prevalence of arthritis and osteoporosis was significantly higher in women (p<0.05). Both men and women consumed meat 1-3 times a week, while fish and eggs were consumed more than once a day. Both men and women ate three regular meals. Men preferred softer foods more than women and favored foods that were ‘water-like’ in consistency when swallowing. The most preferred types of processed foods were ‘rice’, ‘tofu’, ‘fermented foods.’ The most important factor in food purchasing decisions was ‘nutrition’, with ‘meal replacement foods’ being the most preferred type of senior-friendly food. Regarding edible insect consumption, 83.2% had no experience with it (p<0.05), and 40.8% expressed willingness to try edible insects in the future (p<0.05). The concern about insect consumption was ‘unfamiliarity’, and the most preferred edible insect product was ‘nutritional supplements.’ This study highlights the preferences of the elderly for foods that are easy to chew, soft in texture, easy to swallow like water, and nutritionally balanced as meal replacements, suggesting these as key considerations for the development of senior-friendly foods in the future

Processing, Uses and Constraints to Edible Insect Consumption in Ekiti State, Nigeria

Insects have played an important role in the history of human nutrition, especially as important sources of high protein. This study investigates the processing, uses and constraints to edible insect consumption in Ekiti State. The study area was stratified based on ecological zones into; tropical rainforest and derived savanna. Four local government areas were selected from each ecological zone, and two villages were selected from each LGA. Structured questionnaires were administered to twenty (20) respondents in each of the eight selected villages. Field observations revealed that the majority of the respondents were female (65%), with (48%) of them above 30 years and (41%) of the respondents were farmers. The result revealed that six (6) insects were consumed by the respondents in the study area, with Marcrotermes nigeriensis (31%) being the most consumed insect, followed by Rhynchophorus phoenicis (22%), Cirina forda (20%), while Gryllotalpa africana (6%) was the least consumed insect. The result on the functional values of edible insects revealed that (32%) of the respondents stated that edible insects are rich in protein, while (25%) consume insects as meat for a cheaper alternative source of protein. Another (18%) stated that edible insects are medicinal. The result shows that the commonly used processing method by the respondents is roasting (44%). Lack of knowledge of the nutritional values and seasonal availability were the major challenges against the consumption of edible insects in the study area. The study recommends creating public awareness about the health and nutritional benefits of these edible insects, alongside adopting improved processing and preservation techniques.

Socio-economic and cultural drivers of local perceptions and willingness to consume edible insects in Benin

Insects serve as alternative protein sources for humans. While entomophagy, the practice of eating insects, has deep historical roots in some regions, it remains less common in Benin. Understanding perceptions and determinants of entomophagy can guide actions for promoting the consumption of edible insects. The present study aimed to assess local perceptions of consuming edible insects and the drivers of their adoption. An ethnozoological study using interviews was conducted with 450 individuals from rural and peri‑urban areas in Benin's humid and semi-arid zones. Data were analyzed using descriptive statistics, univariate inference, and classification models. Findings showed greater acceptance of insects’ consumption in the semi-arid zone (33.56 %) than in the humid zone (23.11 %) and in rural areas (33.11 %) than in peri‑urban areas (23.56 %). Edible insects’ consumption was also higher in rural areas (34.22 %) than in peri‑urban areas (27.11 %), with no significant difference between biogeographical zones. Gender, age, and biogeographical zones were key determinants of local perceptions regarding the consumption of edible insects. Furthermore, factors influencing the decision to adopt the consumption of edible insects included perceptions of their nutritional value, gender, duration of residence, and geographical location. These factors can inform awareness raising about the usefulness of edible insects in promoting their consumption.

A review of cultural aspects and barriers to the consumption of edible insects

A review of cultural aspects and barriers to the consumption of edible insects

The Benefits of insects as a nutrient

The global population is growing at an alarming rate, leading to a shortage of land and food resources. As a result, there is a need to find alternative sources of food. Edible insects have gained significant attention due to their economic and environmental benefits, as well as their potential in various industries. The consumption of edible insects is not limited to India but is prevalent worldwide. These insects are highly nutritious, containing high levels of fat, protein, and micronutrients that vary among different species. Therefore, they offer a valuable solution to address the food needs of future generations. The demand for alternative protein-rich foods is rapidly increasing globally, and insects present an innovative and sustainable option as a feed source. In addition to protein, insects also provide essential nutrients such as fats, minerals, and vitamins. This paper aims to explore the different types of edible insects and their nutritional value.

Investigation Of Consumers' Attitudes Towards Seaweeds and Insects

The purpose of this research is to determine consumers' preferences for the consumption of seaweeds and edible insects and the factors affecting this very phenomenon. Accordingly, face-to-face surveys were conducted with 132 participants in Antalya. The probit model was used to determine the factors affecting seaweed consumption preference. The reasons why consumers do not prefer edible insects, were determined the deploying the fuzzy paired comparison method. The findings show that the society was not inclined to consume insects as food. The reasons for not consuming insects, in order of importance, are disgust, health concerns, appearance, beliefs, taste perception, texture perception, ethical and moral values, perception of hardness and perception of fear. On the other hand, interest in consuming seaweed as food is much higher. In general, It has been found that women and young consumers who are prone to trying new foods are more likely to purchase seaweed. The results show that the recommendations of institutions such as the United Nations on this issue should be reviewed before implementation.

Alphitobius diaperinus larvae (lesser mealworm) as human food – An approval of the European Commission – A critical review

Abstract Due to the increasing threat of climate change and the need for sustainable food sources, human consumption of edible insects or entomophagy has gained considerable attention globally. The larvae of Alphitobius diaperinus Panzer (Coleoptera: Tenebrionidae), also known as the lesser mealworm, have been identified as a promising candidate for mass-rearing as a food source based the on evaluation on several aspects such as the production process, the microbiological and chemical composition, and the potential allergenicity to humans. As a consequence, the European Commission has recently approved the utilization of lesser mealworms as human foods. Lesser mealworms are considered a good source of protein, with a protein content ranging from 50-65% of their dry weight and containing various essential amino acids. Lesser mealworms are also rich in other essential nutrients such as iron, calcium, and vitamins B12 and B6. Furthermore, the hydrolysates of lesser mealworms are known to contain antioxidants, suggesting the therapeutic properties of the insects. To enable and ensure a continuous supply of lesser mealworms, various rearing procedures of the insects and information on optimal environmental rearing conditions have been reported. However, like other edible insects, lesser mealworms are still not commonly consumed in Western countries because of various consumer- and product-related factors. Ultimately, the European Commission’s approval of lesser mealworms as a novel food is a key milestone in the development of the insect food industry. Embracing the consumption of edible insects can help address the challenges of feeding a growing population, mitigate the environmental impact of food production, and promote a more sustainable and resilient food system for the future.

EDIBLE INSECTS IN GUARANTEEING OF FOOD SECURITY

The purpose of this article is to assess the current state of knowledge on edible insects and their use in ensuring food security for society. In addition, the current legal status of edible insects is discussed, the economic and environmental benefits of their use are indicated. In addition, consumer opinions on the consumption of edible insects are presented. To achieve the goal, an analysis of the literature on the subject related to such issues as the legal regulation of “new foods”, environmental, economic and nutritional aspects of the consumption of edible insects, products with edible insects available on the market was used. Surveys on the benefits and risks of consuming unusual products and the willingness to undertake the consumption of edible insects were used. Edible insects can become a good alternative for satisfying food security in EU countries. Based on a literature study, it can be concluded that edible insects, are increasingly regulated and allowed for consumption. Currently, products based on edible insects from four species can be consumed in Europe. Edible insects fit into the theme of sustainability, as they can ensure food security in light of a growing population and limited natural resources.

Insect as food: search for new protein dietary sources – A review

The increasing global need for food has sparked a great deal of interest in the consumption of novel and diversified sources of protein. Dietary protein not only plays a critical function in the prevention of Protein Energy Malnutrition (PEM) but also in how the human diet affects the environment. Eating insects has been practised for a very long time. Edible insects have clear economic and environmental benefits, and recently, their huge potential in numerous industries has brought them to the forefront. Due to cultural prejudices towards hazardous insects, edible insects in Western nations are more likely to be used as animal feed than as human food, even though their abundance should be advantageous to human health. However, insects are a major source of protein for many countries in Asia, Africa, and Latin America. Insects may be used to address issues with the conservative food supply chain, such as the scarcity of land, water, and energy resources. Our analysis shows that, despite the fact that consumers affected by Western eating habits are unfamiliar with it, entomophagy is steadily growing throughout the world. Numerous studies have been done to increase their value, however questions about the security of the food supply have been raised. In this review of literature study, comparison have been made with ingestible insects with those of other conventional protein sources. The development of contemporary entomophagy was discussed along with their historical perspective. The practical methods and tactics has been also suggested to encourage the consumption of edible insects.

How to enhance the acceptability of insects food—A review

AbstractAbout 1 billion people worldwide suffer from hunger, so exploring new food sources is very tempting for achieving zero hunger in the world. Edible insects (EIs) may be one of the ways to solve human protein deficiency. Currently, more than 200 species of EIs are consumed by over 2.5 billion people, especially in tropical regions, as part of their regular diets. However, there is still a large rejection in various parts of the world. In this review, we systematically summarize the factors behind the rejection of EIs as well as ways to improve the acceptability of EIs as alternative protein, essential vitamins, and mineral sources. The main goal of this research is to spread the knowledge of the benefits of eating EIs, consumer perception of insects, and enhance its acceptability as an alternative food. Sensory attributes, health‐related concerns, and sustainability issues are identified as the key factors affecting consumer acceptability of EIs. Conventional processing methods, such as blanching, drying, roasting, and fermentation, have been used in treating EIs to improve the quality and safety of EIs. Nine strategies were proposed to enhance the acceptability of insects as food, such as promoting food safety, encouraging product development, addressing cultural norms, enhancing the culinary experience, collaborating with restaurants, and increasing public awareness through education. The information in this work will shed more light on the consumption of EIs and pave the way for more research in this area.

СПРИЙНЯТТЯ СТРАВ З ЇСТІВНИХ КОМАХ СПОЖИВАЧАМИ ПОСЛУГ ЗАКЛАДІВ ІНДУСТРІЇ ГОСТИННОСТІ

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.

Hedonic rating coupled with sensory profiles using CATA for six whole roasted or deep-fried insects among Danish 11-13-year-old children

The consumption of insects is not rooted in traditional Western culture, which creates a barrier to integrate insects into our diets, especially among preadolescents. This study was executed during a Danish science outreach week to educate children on eating insects through educational activities. 11–13-y.o. children were invited to taste six different types of whole roasted or deep-fried insects (grasshoppers, cricket, bee larvae, wax moth larvae, buffalo worms and mealworms), asked to rate their liking (15-point hedonic scale) and describe the sensory properties for each insect (50 sensory attributes using Check-All-That-Apply format). Food neophobia was assessed using the Food Neophobia Test Tool to explore the link between food neophobia and hedonic responses of insects. Results showed significant differences in sensory and hedonic responses (p < 0.0001, respectively) between insect types. In general, insects showed low mean liking. They were distributed in two significantly different groups. Mealworms (6.9), buffalo worms (6.6), and bee larvae (6.4) had higher mean liking compared to crickets (5.2), wax moth larvae (5.1), and grasshoppers (4.7). Furthermore, 19 descriptors discriminated between insects demonstrating that insects vary in sensory characteristics. “Crunchy” was significantly associated with liking, highlighting the importance of this sensory attribute when promoting the consumption of edible insects in preadolescents. Insect liking decreased with increasing levels of food neophobia, which was also affected by age- and gender. The study offers new insights into the acceptance and sensory properties of commercial insects that can be used to promote insect consumption and for future product development targeted at this group.

Entomophagy practices, use patterns, and factors influencing perception and consumption frequency of edible insects in the Republic of Benin

BackgroundEdible insects are important sources of essential nutrients and have the potential to contribute to malnutrition reduction and food security in the Republic of Benin. However, their consumption is always restricted to a limited number of sociocultural groups. To determine how the consumption of insects could be promoted as an alternative food source, this study documents the endogenous knowledge associated with edible insects and, the main factors that govern their perception and frequency consumption.MethodsA survey was conducted towards 479 rural households consuming edible insects through 91 villages of Atacora, Alibori, Zou, and Plateau departments using individual interviews with a semi-structured questionnaire. The survey was focused on the inventory of edible insects and the documentation of consumers’ acceptance, frequencies and motive reason of consumption, local uses, and accessibility to edible insects. Samples of edible insects were collected and preserved in 70% alcohol for taxonomic identification.ResultsThe majority of surveyed people (79.1%) were consumers of edible insects since many years ago (29.1 ± 17.2 years). Insect species belonging to 17 genera of 7 families and 3 orders of insects were used as food, with Brachytrupes membranaceus Drury being the most widespread and consumed. Six factors affecting edible insect availability were identified with the chemical pollution as the most important. Besides their food use (63.2%), edible insects in the study area were used for several purposes. We find that ethnicity, religion, age, education level, and monthly frequency of insect consumption are the main factors influencing the local perception of edible insects. Indeed ethnic group, religion ethnicity, and market accessibility have a positive influence on edible insect consumption frequency. The Hierarchical Clustering of Principal Components has allowed us to classify the interviewees into 3 groups with different perceptions of entomophagy and their characteristics will make it possible to better orient the strategies for promoting entomophagy in the Republic of Benin.ConclusionsReligion and tradition are among the main factors that influence entomophagy in Benin Republic. The development of a national strategy to promote entomophagy should take into account the recorded insect consumption motivations, and their different uses by each ethnic group, and mainly target young people.

Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world-A comprehensive review.

Insect consumption is a traditional practice in many countries. Currently, the urgent need for ensuring food sustainability and the high pressure from degrading environment are urging food scientists to rethink the possibility of introducing edible insects as a promising food type. However, due to the lack of the standardized legislative rules and the adequate scientific data that demonstrate the safety of edible insects, many countries still consider it a grey area to introduce edible insects into food supply chains. In this review, we comprehensively reviewed the legal situation, consumer willingness, acceptance, and the knowledge on edible insect harvesting, processing as well as their safety concerns. We found that, despite the great advantage of introducing edible insects in food supply chains, the legal situation and consumer acceptance for edible insects are still unsatisfactory and vary considerably in different countries, which mostly depend on geographical locations and cultural backgrounds involving psychological, social, religious, and anthropological factors. Besides, the safety concern of edible insect consumption is still a major issue hurdling the promotion of edible insects, which is particularly concerning for countries with no practice in consuming insects. Fortunately, the situation is improving. So far, some commercial insect products like energy bars, burgers, and snack foods have emerged in the market. Furthermore, the European Union has also recently issued a specific item for regulating new foods, which is believed to establish an authorized procedure to promote insect-based foods and should be an important step for marketizing edible insects in the near future.

Consumption and production of edible insects in an urban circularity context: Opinions and intentions of urban residents

The success of emerging urban agriculture initiatives is partly determined by the acceptance and active involvement of residents. Edible insects can contribute to urban agriculture and to the transition to a circular economy by converting organic side flows into high-value biomass. This explorative online survey (N = 750) assessed the opinions and intentions of residents of Amsterdam city, the Netherlands (18–75 years old) about consumption and production of edible insects for food on household, neighborhood (i.e., centralized facilities for neighbored households), and industrial scales utilizing various side flows. Of the proposed scenarios, industrial insect production was perceived as more attractive (24.9 % of all respondents), than neighborhood (16.3 %) and household (6.7 %) production. Respondents indicated a higher preference for drivers (environmental, economic, expert support, and safety) related to purchasing industrially produced insects (median-5 of 7-point scale) than to participating in neighborhood or household production. Accordingly, most barriers were associated with household production (e.g., inconvenience, economic reasons, lack of knowledge and available information, median-5-6) rather than neighborhood (safety concerns, median-5) and industrial (no defined barriers, median 4) production. Nature (vegetal, animal, or mixed) and source of insect feed were considered important to the respondents, and >80 % of the respondents prefer feed mentioning on the labels of insect-containing food products. The findings suggest that urban initiatives on insect production should consider the current state of acceptance of this idea and the willingness to participate in it, as well as ensure its simplicity, safety, and low monetary cost. Relevant information and expert support should be made available to residents. Moreover, as edible insects are still a novel food concept in Amsterdam, further introduction of insects into the diet might make all proposed scenarios more attractive and meaningful for residents, contributing to the development of circular urban ecosystems in the future.

Ethnobiology of edible palm weevil larvae Rhynchophorus palmarum L. (Curculionidae, Coleoptera), a common food source in Amazonian Ecuador

Abstract Since ancient times, indigenous communities have depended on traditional and sustainable use of available food sources. Throughout the tropics, the larvae of the palm weevil Rhynchophorus palmarum L. (Curculionidae, Coleoptera) have served this purpose. Several studies have described the ancestral use of R. palmarum as an edible and medicinal insect in the Americas. The use of the grub for food and a system for rearing them are byproducts of the use of palms among several ethnic groups, many of which rely on the same harvesting techniques. The grubs also are used as treatments for several conditions. To better characterise these applications, we developed semi-structured surveys with 58 mostly open-ended questions focused on habitat, food, medicinal use, and commerce of grubs. Respondents were 42 informants from five ethnic groups in Amazonian Ecuador. Analysis indicated that the five groups had similar patterns of use, rearing, and collection of the larvae, but without a structured management plan. Grub collection remains a side activity related to traditional use of palms, but the larvae of this species could offer new opportunities in breeding, commercialisation, and consumption of edible insects as part of a sustainable-use strategy to strengthen food security in Amazonian populations. The potential of the larvae in medicinal use and as a factor in tourism in these regions suggests untapped opportunities with this year-round forest resource.

Attitudes to consumption of edible insects by indigenous Māori in Aotearoa New Zealand: future commercial opportunities

Abstract Entomophagy (eating insects) can be a sustainable and efficient source of protein, prevalent in many cultures worldwide. However, there is limited research on the perceptions of entomophagy in Aotearoa New Zealand, particularly indigenous Māori perceptions. This work explores Māori perspectives on entomophagy, gaining understanding of the history of entomophagy in Māori culture, how entomophagy is currently perceived, and the potential of edible insect-derived products amongst Māori. An online survey was conducted via Qualtrics™ in 2021 recruiting via close contacts and social media platforms. Within the sample (n = 172), 42% of participants indicated insects play a significant role in Māori culture as food, and 10% as rongoā (traditional Māori medicine). Additionally, insects were described as part of cultural narratives. For insects as food, 47% of participants have eaten or know of their whānau (family) eating insects, with the huhu grub (larvae of a large wood-eating beetle) being the most consumed. We also found that 87% of participants were willing to consume insects in some form. Age had little effect on the likelihood of participants eating insects, except for those aged over 55 who were less likely to consume them. Participants with a flexitarian diet were significantly more willing to consume insects than those with a meat-eating or pescatarian diet. Conversely, participants with a vegetarian diet were more likely to say they would not eat insects. Participants were significantly more likely to consume insects if they were native to Aotearoa New Zealand or fed rongoā rākau (medicinal plants) and farmed sustainably, or if they knew that the type of insect was once eaten by Māori. Our findings show that indigenous Māori already recognise insects as being culturally significant and are relatively open to consuming insects. This presents an opportunity for Māori-led businesses or collaborations with Māori to revitalise insects as a food source.

Socio-economic analysis of edible insect species collectors and vendors in Nagaland, North-East India

Abstract In Nagaland insects like the Eri silkworm Samia cynthia ricini and the Indian honey bee Apis cerana indica are reared for commercial purposes rather than just household uses. Of the marketed edible insects in India, Hymenoptera contribute 34% followed by Orthoptera (25%), Coleoptera (16%), Hemiptera (12%), and Lepidoptera (9%) while Odonata and Blattodea contribute 2% each. The present study estimates that an insect seller may earn Rs. 600-800 (US $7.51-10.01) per kg from various types of insects such as grasshoppers, crickets, katydid, water and diving beetles, ants, stink bugs and tent caterpillars. For 1 litre of honey an insect seller may earn Rs. 532-1600 (US $6.66-20.02) and for 1 kg of wood larvae (largely beetle larvae), carpenter “worms” (= Cossus spp. moth larvae) and hornets the vendor can demand Rs. 3,300-3,750 (US $41.29-56.31). The contribution of the edible insect sector towards the socio-economy and livelihood improvement of the people in both rural and urban communities is highlighted and discussed. Given the insect bio-resource in the region, the consumption of edible insects, coupled with mass production, processing, and marketing (as successfully implemented in countries like Thailand, Vietnam, and some African countries like Cameroon and Nigeria), can be a boon to Nagaland.