"Welcome to the new Global Stakeholder Directory (version 1.0) on Edible Insects!
This directory lets stakeholders present their current and past work on insects as feed and food. It also enables users to identify synergies on cross cutting topics such as: nutrition, livestock management, legislation, labelling and investment while facilitating networking at regional/national levels.
Stakeholders are invited to join the directory and share contact details, social media channels, and website links which link directly to your publications.
If you would like to be part of this dynamic directory please write to Christopher.Muenke@fao.org. You will then be contacted by FAO in due time with further instructions on how to proceed. Users can choose what information is published online OR if you would like to keep your information private, it will be made available only to the FAO Edible Insect Programme.
The Edible insect programme would like to acknowledge the work done by Ms. Rena Chen, who developed the “International Entomophagist Contact Directory” and whose data was incorporated in this directory. We also acknowledge the work by Wageningen University in incorporating their previous database."
Teriyaki-flavored grasshopper kebobs: Yum or yecch? The protein-rich delicacies drew mixed reactions at the "Bugs and Beer" event hosted recently in the Robert Mondavi Institute for Wine and Food Science's Silverado Vineyards Sensory Theatre at UC Davis.
While the shea tree is known for its nuts, used to produce a butter to which myriad benefits have been attributed (skin and nutritional, in particular), much less is known about the caterpillars that feed on its leaves. And this is precisely what a young man from Burkina Faso has set out to change.
Are edible bugs the next big trend? Are insects the next frontier in fine dining? / Sara Morrow
NEW YORK – It’s a Friday night in Manhattan’s East Village, and six-month-old contemporary Mexican restaurant The Black Ant is buzzing. There’s an hour wait for a table, and in the dim dining room, groups sample inventive fare such as cod cheek tacos, pig’s feet with blood clams and, even more adventurously, grasshoppers.
Exo, a New York company that makes a cricket protein bar, raised $1.2 million from Collaborative Fund, Start Garden and individual investors. It is a graduate of the inaugural class of the AccelFoods accelerator.
Insects provide a healthy and sustainable food source, the company says on its website. “At Exo, we believe that insects are one of the solutions to humanity’s protein dilemma.”
Edible: An Adventure into the World of Eating Insects and the Last Great Hope to Save the Planet by Stephen Lawhead Insects. They’re what’s for dinner. Can you imagine a world in which that simple statement is not only true
When I first arrived in Oaxaca, the thought of eating grasshoppers made me feel a little queasy. However, now I buy a little bag of them on every trip to the market. I sprinkle them on guacamole, on top of a crispy tostada, or just eat them like chips straight from the bag. They make for a delicious, chilli-infused, salty snack and they are full of protein to boot.
African insect science for food and health. Research on pests, vectors and beneficial insects for human, animal, plant, environmental health.
ICIPE's mission is to help alleviate poverty, ensure food security and improve the overall health status of peoples of the tropics by developing and extending management tools and strategies for harmful and useful arthropods, while preserving the natural resource base through research and capacity building.