"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."
As Aussies get ready to stuff their faces with turkey, ham and seafood, our distant neighbours are serving up something a little different this Christmas…
Ana C. Day's insight:
Over 1000 species of insects - beetles, bees, ants, hoppy things - are eaten in 80% of the world's nations, covering Latin America, Asia, Oceania and Africa.
In Kenya and Tanzania, fried grasshoppers are the go-to insect.
In Mexico, chapulines (grasshoppers) are served with garlic, lime juice and salt containing extract of agave worms for a sour-spicy-salty double dose of bug.
New Zealanders swear huhu grub (beetle larvae) tastes like peanut butter. And in our very own country, the similar looking witchetty grub is said to be like almonds when raw, and roast chicken with egg inside when cooked.
Leafcutter ants are eaten in Colombia and Brazil, and coconut grubs in Ecuador.
Native Americans once roasted beetles as an alternative to popcorn.
Edible insects are considered rich in protein and a variety of micronutrients, and are therefore seen as potential contributors to food security. However, the estimation of the insects’ contribution to the nutrient intake is limited since data are absent in food composition tables and databases. Therefore, FAO/INFOODS collected and published analytical data from primary sources with sufficient quality in the Food Composition Database for Biodiversity (BioFoodComp). Data were compiled for 456 food entries on insects in different developmental stages. A total of 5734 data points were entered, most on minerals and trace elements (34.8%), proximates (24.5%), amino acids (15.3%) and (pro)vitamins (9.1%). Data analysis of Tenebrio molitor confirms its nutritive quality that can help to combat malnutrition. The collection of data will assist compilers to incorporate more insects into tables and databases, and to further improve nutrient intake estimations.
If 2014 was the year of 'free-from' foods, 2015 will see some different trends emerging according to Innova Market Insights.
With the new EU legislation on Food Information to Consumers (FIC) coming into effect on 13 December 2014, the number one trend is expected to be 'from clean to clear' label. It is predicted that there will be a focus on origin and naturalness with simpler claims and more striaght-forward packaging for maximum transparency.
Poaching is a major threat to endangered lemurs in some parts of Madagascar, but a group has come up with an innovative solution to the problem: replace lemur meat with silkworm pupae, a byproduct of silk production.
“Operation Entebbe II” is how I was privately referring to my upcoming Uganda trip. Had it not been an extremely close friend requesting bridesmaid services, I wouldn’t have been going. As the nurse in the surgery said, as she was jabbing me with sixty pounds-worth of yellow fever, “I hope she’s a very good friend!”
Where will our community be in 35 years? How will the choices we make about food affect us? What will those choices be? Will we be eating test-tube meat protein and farming insects? There are powerful environmental arguments for both. Will we be more considerate of the impact industrial agriculture has on the health of our soil and consequently the nutrient density of our vegetables? I certainly hope so.
Alternativas proteicas. Los insectos están en la diana por su «alto contenido en nutrientes». «Son una excelente fuente proteica», indican desde Hi Europe. De hecho, añaden, ya forman parte de la dieta diaria de casi 2.000 millones de personas en todo el mundo. Ante las previsiones del aumento de la población mundial -que podría alcanzar los 9.000 millones en 2050 - se hace «indispensable» desarrollar nuevas fuentes de proteínas. Actualmente existen más de 1.000 especies de insectos comestibles, entre los que se incluyen el ditisco o escarabajo acuático, las avispas y las larvas. También son una opción sostenible. Ana Christina Day, directora general de la empresa 4ento, explica: «Para producir un kilo de grillos sólo se necesita un litro de agua, frente a los 22.000 litros de agua que se precisan para producir un kilo de carne de vacuno».
EFFORTS ARE UNDERWAY in the Netherlands to sell the public on an insect diet as a remedy for anticipated food shortages. A supermarket chain has begun selling edible insects, and a Wageningen University professor is working with local chefs to produce an insect cookbook.
Jumbo stores in Groningen and Haren are offering a burger of mealworms and a crispy snack from the larvae of the honeycomb moth. Some 400 other stores of the chain will follow suit soon. “The new products mean Jumbo is offering its clients a healthy and sustainable alternative to fish or meat,” the company said in a statement. Many believe that such an alternative must come.
Insect proteins and fruit-sweetened confectionery are two emerging trends food manufacturers should monitor, according to a list of top 10 food trends for 2015, revealed at the Health Ingredients Europe (HiE) event.
Insects are hailed as a cheap, sustainable source of protein and other micronutrients which have minimal greenhouse gas emissions and can be fed on waste.
They are much better at converting their food into protein and body mass – feed conversion (PDF) – than poultry and other livestock, meaning that they could be a much more efficient source of protein for animal and human consumption.
The thought of eating insects is anathema to many people. However, I am exploring ways of how this barrier can be broken down by rearing my own tenebrio molitor and getting friends, family and work colleagues (and in future the general public) hooked...one at a time.
Don’t send back those tacos: those crickets are supposed to be there. Traditional cuisines like Mexican food have long included bugs, but lately upscale restaurants around town like Odd Duck and Qui are serving them too. Why? Turns out arthropods are an excellent source of sustainable ...