Insects as food source
Find ways to cultivate and mass-produce insects in great quantities and develop new insect-based food for humans and animals.
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Insects as food source to meet the world's present and future food needs
During the past few years there has been a new upsurge of interest in insects as food. One factor that may be responsible is an increasing awareness in the western world that insects are traditional and nutritionally important food for many non-European cultures. Other factors may be increased pride in ethnic roots and traditions, increased concern about environment and overuse of pesticides, and better communication among scientists who are interested in the subject. Edible insects may be closer now than ever before to acceptance in the western world as a resource that should be considered in trying to meet the world's present and future food needs.
An interesting and valuable substance for the medical industry: The Insects`Chitin Carcass
Chitin comprises ~ 10% of whole dried insects. It is a carbohydrate polymer found in invertebrate exoskeletons, protozoa, fungi and algae, and is being called the polymer of the future because of its abundance, toughness and biodegradability (Goodman, 1989).
Numerous applications of chitin and its derivatives (especially chitosan) are being found in medicine, agriculture and industry . In fact, chitin from shells of lobsters, crabs and crayfish has been approved by the Japanese for use in cereals as a source of fibre and calcium. If protein concentrates from dechitinized insects should become acceptable and pro- duced on a large scale, the chitin by-product could be of significant value as a fibre source.
Investigators are calling chitin, with its abundance, toughness and biodegradable properties, the polymer of the future, according to Goodman. While insects and fungi have the highest ratio of chitin to body mass and global bioproduction is enormous, the primary source to date has been waste products generated by the shellfish industry. From the foregoing account by Goodman, it seems apparent that if protein concentrates from insects become acceptable and produced on a large scale, the chitin byproduct could be of significant value.
Numerous applications of chitin and its derivatives (especially chitosan) are being found in medicine, agriculture and industry . In fact, chitin from shells of lobsters, crabs and crayfish has been approved by the Japanese for use in cereals as a source of fibre and calcium. If protein concentrates from dechitinized insects should become acceptable and pro- duced on a large scale, the chitin by-product could be of significant value as a fibre source.
Investigators are calling chitin, with its abundance, toughness and biodegradable properties, the polymer of the future, according to Goodman. While insects and fungi have the highest ratio of chitin to body mass and global bioproduction is enormous, the primary source to date has been waste products generated by the shellfish industry. From the foregoing account by Goodman, it seems apparent that if protein concentrates from insects become acceptable and produced on a large scale, the chitin byproduct could be of significant value.
Extremely high food conversion efficiency of crickets
When the cosmopolitan house cricket, Acheta domesticus, was maintained at temperatures > 30°C and fed a diet of similarly high quality to that used in bringing beef animals to market size and condition, the food conversion efficiency of the crickets was estimated to be more than five times that of beef animals (Nakagaki and DeFoliart, 1991). When the high fecundity of the cricket is considered ( 1500 offspring per female cricket compared with four standing animals in the beef herd for each animal marketed), the true food conversion effi- ciency is closer to 15-20 times greater for the cricket than for beef.
Traditional use and economic importance in non-European cultures
Insects have played an important part in the history of human nutrition in Africa, Asia and Latin America (Bodenheimer, 1951). They were an equally important resource for the Indians of western North America, who, like other indigenous groups, expended much organization and effort in harvesting them (Sutton, 1988). Hundreds of species have been used as human food. Some of the more important groups include grass- hoppers, caterpillars, beetle grubs and (sometimes) adults, winged termites (some of which are very large in the tropics), bee, wasp and ant brood (larvae and pupae) as well as winged ants, cicadas, and a variety of aquatic insects.
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12.03.2010, Daniel Kövary, 0 Comments
Alot of people wonder of a website where they can safely buy edible insects.
I attached a link where you can buy said insects. This is a reputable site; enjoy guys!
http://www.thailandunique.com/store/edible-insects-bugs-c-1.html?zenid=b...
I attached a link where you can buy said insects. This is a reputable site; enjoy guys!
http://www.thailandunique.com/store/edible-insects-bugs-c-1.html?zenid=b...
15.02.2010, Daniel Kövary, 1 Comments
From: http://www.windstar.org/knowledge_center_article.cfm?articleID=630
Clean and Green
“Cows and pigs are the SUVs of the food world. And bugs—they’re the Priuses, maybe even bicycles.”
Diners who want to reduce the size of their environmental footprint might reassess their aversion to bugs, DeFoliart says. Insects typically eaten by people are vegans—at least for much of their life cycles, he says—and generally “clean-living in their choice of food and habitat.” Moreover, edible insects can forage on a far wider range of plants than do traditional meat animals. As such, he says, bugs can tap food sources normally worthless in conventional meat production, such as cacti, bamboo shoots, mesquite and woody scrub brush.
What’s more, insects turn more of what they eat into tissue that can be consumed by others. For crickets fed diets comparable in quality to the feed given to conventional Western livestock, diet conversion efficiency is about twice as high as for broiler chicks and pigs, four times higher than sheep and nearly six times higher than steers, DeFoliart reports. Insects’ quick reproduction and high fecundity makes them look even more environmentally attractive. For the crickets, DeFoliart has calculated, this translates into “a true food conversion efficiency close to 20 times better than that of beef.”
Gracer likens these differences to gas-guzzling versus gas-sipping vehicles: “Cows and pigs are the SUVs of the food world. And bugs—they’re the Priuses, maybe even bicycles.”
Clean and Green
“Cows and pigs are the SUVs of the food world. And bugs—they’re the Priuses, maybe even bicycles.”
Diners who want to reduce the size of their environmental footprint might reassess their aversion to bugs, DeFoliart says. Insects typically eaten by people are vegans—at least for much of their life cycles, he says—and generally “clean-living in their choice of food and habitat.” Moreover, edible insects can forage on a far wider range of plants than do traditional meat animals. As such, he says, bugs can tap food sources normally worthless in conventional meat production, such as cacti, bamboo shoots, mesquite and woody scrub brush.
What’s more, insects turn more of what they eat into tissue that can be consumed by others. For crickets fed diets comparable in quality to the feed given to conventional Western livestock, diet conversion efficiency is about twice as high as for broiler chicks and pigs, four times higher than sheep and nearly six times higher than steers, DeFoliart reports. Insects’ quick reproduction and high fecundity makes them look even more environmentally attractive. For the crickets, DeFoliart has calculated, this translates into “a true food conversion efficiency close to 20 times better than that of beef.”
Gracer likens these differences to gas-guzzling versus gas-sipping vehicles: “Cows and pigs are the SUVs of the food world. And bugs—they’re the Priuses, maybe even bicycles.”
15.02.2010, Daniel Kövary, 0 Comments
Look at this great Design: http://www.ecuad.ca/people/work/32232
10.02.2010, Daniel Kövary, 0 Comments
From: http://www.redorbit.com/news/oddities/1818789/edible_insects_being_grown...
Insects, a popular delicacy in many parts of the world, are getting a culinary makeover in one Central American city, where scientists are ‘growing’ insects that will be tailored for human consumption.
The idea for a common sustainable diet in many African cultures caught the eye of entomologist Manuel Zumbado, who began researching insects as an alternative food source. With the rainforest in mind, Costa Rica has a countless supply of insect species, which may include thousands of species that have not yet been discovered. It is the perfect breeding ground.
At first, the notion of tailoring insects for human consumption made people shutter, and they “thought we were a bit crazy, but I think this is an alternative, not only as a survival food, but also as a cultural concept.”
Insects, a popular delicacy in many parts of the world, are getting a culinary makeover in one Central American city, where scientists are ‘growing’ insects that will be tailored for human consumption.
The idea for a common sustainable diet in many African cultures caught the eye of entomologist Manuel Zumbado, who began researching insects as an alternative food source. With the rainforest in mind, Costa Rica has a countless supply of insect species, which may include thousands of species that have not yet been discovered. It is the perfect breeding ground.
At first, the notion of tailoring insects for human consumption made people shutter, and they “thought we were a bit crazy, but I think this is an alternative, not only as a survival food, but also as a cultural concept.”
14.01.2010, Daniel Kövary, 0 Comments
From: http://www.new-ag.info/99-3/focuson/focuson4.html
Insects are efficient recyclers of organic matter and they can provide a reliable and sustainable source of food for humans and/or animals, provided appropriate breeding methods are developed. Raising insects is relatively easy: they require minimal space and have a better conversion (feed to meat) ratio than any other meat.
Most species are also lower in fat and higher in protein (7-21 grams of protein per 100 grams of edible insect) than larger livestock meat (beef, pork and chicken). They are also an important source of vitamins (in particular, riboflavin and thiamine) and minerals (mostly zinc, copper and iron). Traditional consumption involves eating the insects raw, boiled or roasted. However, for those not used to adding insects to their daily menu, they can be powdered and used as flour.
Insect larvae can also be raised to feed to animals. Termite larvae are traditionally harvested from existing termatariums and fed to poultry as a protein supplement. However, experiments in Togo and Burkina Faso to provide a source of food (straw/leaves) for termites and site (cattle dung/soil) for a new colony have proved successful. In addition, maggots from Musca domestica and Sarcophaga sp. flies raised on animal droppings in West Africa have been fed to chickens. Chironomid larvae are also raised on chicken manure, harvested, cleaned and sold as feed to fish culture farms in Hong Kong. However, although these larvae can provide a valuable and cheap protein feed for fish and poultry, these insects can be a significant source of micro-organisms and the risks of disease transmission to domestic animals and humans should be considered.
Insects are efficient recyclers of organic matter and they can provide a reliable and sustainable source of food for humans and/or animals, provided appropriate breeding methods are developed. Raising insects is relatively easy: they require minimal space and have a better conversion (feed to meat) ratio than any other meat.
Most species are also lower in fat and higher in protein (7-21 grams of protein per 100 grams of edible insect) than larger livestock meat (beef, pork and chicken). They are also an important source of vitamins (in particular, riboflavin and thiamine) and minerals (mostly zinc, copper and iron). Traditional consumption involves eating the insects raw, boiled or roasted. However, for those not used to adding insects to their daily menu, they can be powdered and used as flour.
Insect larvae can also be raised to feed to animals. Termite larvae are traditionally harvested from existing termatariums and fed to poultry as a protein supplement. However, experiments in Togo and Burkina Faso to provide a source of food (straw/leaves) for termites and site (cattle dung/soil) for a new colony have proved successful. In addition, maggots from Musca domestica and Sarcophaga sp. flies raised on animal droppings in West Africa have been fed to chickens. Chironomid larvae are also raised on chicken manure, harvested, cleaned and sold as feed to fish culture farms in Hong Kong. However, although these larvae can provide a valuable and cheap protein feed for fish and poultry, these insects can be a significant source of micro-organisms and the risks of disease transmission to domestic animals and humans should be considered.
07.12.2009, Daniel Kövary, 1 Comments
From: http://www.teatronaturale.com/article/1346.html
Besides their nutritional value, many experts see in edible insects a big marketing potential for the rural populations that capture, breed, process and sell insects. These prospective could be encouraged by promoting the introduction of modern alimentary technologies for the preservation of insects which are sold and eaten alive, dried, smoked, roasted or treated in other ways.
Besides their nutritional value, many experts see in edible insects a big marketing potential for the rural populations that capture, breed, process and sell insects. These prospective could be encouraged by promoting the introduction of modern alimentary technologies for the preservation of insects which are sold and eaten alive, dried, smoked, roasted or treated in other ways.
25.08.2009, Daniel Kövary, 0 Comments
From: http://www.foxnews.com/story/0,2933,332172,00.html
(...) The challenge, experts said, is organizing unregulated, small bug food operations in many countries so they can supplement the food that aid agencies provide. The infrastructure to raise, transport and market bugs is almost nonexistent in most countries.
(...) The challenge, experts said, is organizing unregulated, small bug food operations in many countries so they can supplement the food that aid agencies provide. The infrastructure to raise, transport and market bugs is almost nonexistent in most countries.
19.08.2009, Daniel Kövary, 0 Comments
From: http://www.nytimes.com/2008/02/10/magazine/10wwln-essay-t.html?_r=2&oref...
As it turns out, not very. While insects carry an abundance of microbial flora, they do not regularly harbor human pathogens like salmonella and E. coli. Put another way, insects don’t seem any more prone to disease than cows, pigs, chickens or fish, all of which need to be raised and cooked properly. It can also be argued that these insects boost the nutritional content of what we already eat. Bugs compare favorably to traditional livestock in available protein and fatty acids; for some vitamins and minerals, they better them by a wide margin.
As it turns out, not very. While insects carry an abundance of microbial flora, they do not regularly harbor human pathogens like salmonella and E. coli. Put another way, insects don’t seem any more prone to disease than cows, pigs, chickens or fish, all of which need to be raised and cooked properly. It can also be argued that these insects boost the nutritional content of what we already eat. Bugs compare favorably to traditional livestock in available protein and fatty acids; for some vitamins and minerals, they better them by a wide margin.
15.08.2009, Daniel Kövary, 1 Comments
From: www.insectsarefood.com
According to the Entomological Society of America insects generally contain more protein and are lower in fat than traditional meats. In addition they have about 20 times higher food conversion efficiency than traditional meats. In other words they have a better feed-to-meat ratio than beef, pork, lamb or chicken.
It can best be understood at least in part with a comparative breakdown of cricket to beef. 100 grams of cricket contains 121 calories, 12.9 grams of protein, 5.5 g. fat, 5.1 g. carbohydrates, 75.8 mg. calcium, 9.5 mg. iron, 3.10 mg. niacin, 1.09 mg. riboflavin, 185.3 mg. phosphorous, and 0.36 mg. thiamine. By comparison ground beef contains more protein (23.5 g./100g.), but also has 288.2 calories, almost three times the amount of crickets, and a whopping 21.2 grams of fat, almost four times the amount of crickets!
Insects are exothermic, which means they get their heat from the surrounding environment, while birds and mammals are endothermic, which means they have to heat themselves up, requiring lots of energy and consequently a major impact on the environment and on natural resources. The big advantage to being exothermic in this respect is that insects save a huge amount of energy.
And comparatively speaking, being able to survive on a fifth of the amount of food required of familiar livestock is a major advantage when considering the impact of our footprint on the environment. Farming insects as miniature livestock is a smarter, more efficient and ultimately environmentally safer means of sustaining a healthy and convenient food supply.
Insects reproduce at a much quicker rate than cattle, are much easier to raise and need far less living space and are able to feed off of much less feed than traditional livestock require.
According to the University of Ohio’s Department of Entomology Fact Sheet Findings, if Americans could tolerate more insects in what they eat, farmers could significantly reduce the amount of pesticides applied each year. It’s also important to note that in farming and raising insects, there would be no labor intensive butchering of animals, no back-breaking farm work, no need for tractors, and no need for veterinary bills.
According to the Entomological Society of America insects generally contain more protein and are lower in fat than traditional meats. In addition they have about 20 times higher food conversion efficiency than traditional meats. In other words they have a better feed-to-meat ratio than beef, pork, lamb or chicken.
It can best be understood at least in part with a comparative breakdown of cricket to beef. 100 grams of cricket contains 121 calories, 12.9 grams of protein, 5.5 g. fat, 5.1 g. carbohydrates, 75.8 mg. calcium, 9.5 mg. iron, 3.10 mg. niacin, 1.09 mg. riboflavin, 185.3 mg. phosphorous, and 0.36 mg. thiamine. By comparison ground beef contains more protein (23.5 g./100g.), but also has 288.2 calories, almost three times the amount of crickets, and a whopping 21.2 grams of fat, almost four times the amount of crickets!
Insects are exothermic, which means they get their heat from the surrounding environment, while birds and mammals are endothermic, which means they have to heat themselves up, requiring lots of energy and consequently a major impact on the environment and on natural resources. The big advantage to being exothermic in this respect is that insects save a huge amount of energy.
And comparatively speaking, being able to survive on a fifth of the amount of food required of familiar livestock is a major advantage when considering the impact of our footprint on the environment. Farming insects as miniature livestock is a smarter, more efficient and ultimately environmentally safer means of sustaining a healthy and convenient food supply.
Insects reproduce at a much quicker rate than cattle, are much easier to raise and need far less living space and are able to feed off of much less feed than traditional livestock require.
According to the University of Ohio’s Department of Entomology Fact Sheet Findings, if Americans could tolerate more insects in what they eat, farmers could significantly reduce the amount of pesticides applied each year. It’s also important to note that in farming and raising insects, there would be no labor intensive butchering of animals, no back-breaking farm work, no need for tractors, and no need for veterinary bills.
13.08.2009, Daniel Kövary, 1 Comments
Investigators are calling chitin, with its abundance, toughness and biodegradable properties, the polymer of the future (Goodman).
While insects and fungi have the highest ratio of chitin to body mass and global bioproduction is enormous, the primary source to date has been waste products generated by the shellfish industry.
If protein concentrates from insects become acceptable and produced on a large scale, the chitin byproduct could be of significant value.
While insects and fungi have the highest ratio of chitin to body mass and global bioproduction is enormous, the primary source to date has been waste products generated by the shellfish industry.
If protein concentrates from insects become acceptable and produced on a large scale, the chitin byproduct could be of significant value.
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10.08.2009, Daniel Kövary, 0 Comments
Have you ever eaten an insect (not counting flies swallowed while cycling with your mouth open)? If so, you've most likely come across this exotic food on your holiday somewhere in Asia or Africa. Non-european cultures have known insects as food for many centuries, and they could become a world-wide ingredient of local cuisines – it is only rational.
Everything speaks for the locust and other insects: They reproduce quickly and a lot, they are very nutritious and there seems to be endless varieties. Will we all end up eating the little animals? It is hard to imagine, but our user Daniel Kövary has started a project to promote just that.
How about you? Can you imagine eating, let's say, a locust? Have you tasted it before? Would you eat it if it meant the solution to all food supply problems? Please share your insights and opinions with us. For the moment, we remain skeptical if this could become a regular addition to our diets. But we love to be convinced of a good idea!
Everything speaks for the locust and other insects: They reproduce quickly and a lot, they are very nutritious and there seems to be endless varieties. Will we all end up eating the little animals? It is hard to imagine, but our user Daniel Kövary has started a project to promote just that.
How about you? Can you imagine eating, let's say, a locust? Have you tasted it before? Would you eat it if it meant the solution to all food supply problems? Please share your insights and opinions with us. For the moment, we remain skeptical if this could become a regular addition to our diets. But we love to be convinced of a good idea!