"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."
Alternative Edibles will explore the nutritional and sustainability benefits of alternative food sources, including insects, algae and lab-grown products, with talks and demonstrations from experts fromKew Gardens, the John Innes Centre, and personal contributions from the BBC’s experimental gastronaut Stefan Gates. See the full programme >
Asiste a la Conferencia y degustación: “Insectos comestibles en la dieta prehispánica”. Oct. 17 2014. 11:00 hrs. Entrada libre. Degustación con costo de recuperación. Ponente: Dr. José Manuel Pino Moreno.
Imagine the most delectable sweets with an old but still shocking twist: bug parts of every kind thrown in for good measure. If this mix of sugar, spice and things not so nice appeals to you, the insect museum in New Orleans might just hit the spot.
Unusual food trends are gaining popularity - 2. Insects. Many of us would recoil at the sight of roasted grasshoppers or deep-fried moth larvae. But the protein-rich insect cuisine trend is gaining traction in the United States, and there are even metropolitan restaurants that specialize in serving bugs.
Entomophagy is a traditional element of the Japanese diet. This is also the case in other Asian countries, where there is an increase in demand for edible insects. However, in Westernised countries in a similar economic position to contemporary Japan, cultural prejudices against traditional entomophagy remain strong. This article offers an overview of the current situation regarding entomophagy in rural Japan, a country with a high gross domestic product per capita that has undergone a degree of Westernisation in recent decades. Data collected during 12 months of fieldwork in rural central Japan shows that traditional entomophagy is still present, but the diversity of species consumed has seen a marked decrease when compared to studies undertaken in the 1980s. Grasshoppers (Oxya spp.) and wasp larvae (Vespula spp.) are the main insects consumed in Japan today. Insects hold some negative connotations, especially among younger Japanese. Elderly people are more likely to have consumed edible insects, and contend that the availability of wild insects, particularly grasshoppers, has declined considerably since their childhood. Sellers of edible insects also report a decrease in availability within Japan, and now turn to imported insects to meet domestic demand, which is increasing. Both sellers and consumers attribute this trend to the use of pesticides in the final quarter of the twentieth century. Further research is required to evaluate the potential of domestic insects to meet the rising demand for edible insects in contemporary Japan.
NEW ORLEANS (AP) — The menu includes crickets and wax worms on toothpick skewers for dipping in a fountain of melted chocolate, along with "tarsal toffee" made with bug legs and mealworms and fudge infused with crickets and marshmallows.
Les visiteurs du musée des insectes de la Nouvelle-Orléans ont pris part à une séance de dégustation inédite. Criquets au chocolat, chenilles au sucre... ils ont tout goûté. Le but : casser les préjugés et s'initier à de nouvelles saveurs.