"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."
Breaking the social stigma behind eating insects - Most of you probably just gagged. That was my first reaction as well. The very idea of insects as food is shunned in most Western cultures, with bugs viewed as nothing more than pests. But entomophagy, the practice of eating insects, dates back to the earliest humans. The Indigenous peoples of Australia enjoyed eating cooked moths and the ancient Algerians harvested locusts. Even Aristotle wrote of eating cicadas — according to him, the young ones are the tastiest, and among the adults, the egg-laden females are best.
Bien que tolérée auparavant, l'entomophagie est officiellement autorisée en Belgique depuis le 25 mai dernier, date d'entrée en vigueur de la circulaire correspondante de l'Agence fédérale pour la sécurité de la chaîne alimentaire (AFSCA). Vendredi, des produits à base d'insectes seront introduits pour la première fois dans des supermarchés belges, a annoncé jeudi le groupe Delhaize dans un communiqué.
This year seems to be the year of the insect farming start-up. In the coming months, your options for dining on creepy crawlers are set to explode.Crickets, in particular, are featured in a whole host of new products -- they're easy to raise en masse, and can be ground down into an innocuous "flour" (really, it's more like protein powder that doubles as leavening). There are cricket chips and protein bars to chew on, not to mention whole bugs, kept crispy and covered in tasty seasoning.
"It’s chock-full of protein, has more iron than spinach, as much calcium as milk, all the amino acids, tons of omega 3, and tons of B12," he says. "So not only does it taste good, it’s also unbelievably healthy." A single pound of cricket flour contains 317 grams of protein and costs $40 online, making…
“Don’t judge me for having a large shell, two horns and six legs. This is how I was born.” So says the Madagascar Hissing Cockroach. At the annual Bugfest on September 20, Raleigh’s North Carolina Museum of Natural Sciences will give you the chance to hold a hissing cockroach, and let it scuttle up your [...]
Pest control firm Rentokil put on a mini-bug buffet at the PSP Southampton Boat Show, challenging visitors to sample chocolate-covered crickets, barbecue-flavoured mealworms, plain roasted and curry flavoured crickets and buffalo-wing flavoured worms.
Most of us wouldn't even consider eating bugs but in many parts of the world, people eat bugs every day. Some countries even consider insects a delicacy, but see if you would eat any of the gross ones on this list!