The past, present, and future of insects for human consumption Unibo nutrition food insects diet
By Pooja Toshniwal PahariaAug 11 2023Reviewed by Benedette Cuffari, M.Sc. Entomophagy, the practice of eating insects, has a rich history in cultural contexts, with roots varying across different regions. Insects are considered a delicacy or staple food source due to their nutritional benefits, cultural significance, and abundance.
Study: Edible Insects: A Historical and Cultural Perspective on Entomophagy with a Focus on Western Societies. Image Credit: Shanti Hesse / Shutterstock.com Archaeological sites in France and Europe provide insights into insect consumption in prehistoric times, with references to insects in the Bible, particularly the Old Testament. Insects with four legs were considered unclean, whereas winged insects with jointed legs, such as grasshoppers and locusts, were considered safe for consumption.
Military personnel boiled locusts and pounded them into a paste that was subsequently mixed with grain to make bread. Insect consumption was a common practice, both as food for the poor and a source of curiosity for the wealthy. During the Renaissance period, locusts and cicadas were consumed as healthy and nutritious food sources in Europe.
In southern regions of America, palm weevil larvae, or "Suri," is a conventional source of food for indigenous Amazon rainforest communities. Omphisa fuscidentalis, which are commonly referred to as bamboo worms, are popular foods in Vietnam, Laos, and Thailand. Insects vs. livestock as food sources Insects are considered nutritional and sustainable sources of food, with their consumption increasing globally. As compared to traditional livestock, insects are better sources of protein, minerals, and vitamins, in addition to being low in fat with a favorable ratio of omega-3 to omega-6 fatty acids. Moreover, insects generate less trash and pollution and can be cultivated on organic waste, thereby reducing landfills and improving waste management.
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