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Insectes Comestibles: Perspectives Pour La Sécurité Alimentaire Et L 1.16cm spine for 232pg on 90g eco paper 171 171 ÉTUDE FAO FORÊTS Insectes comestibles Perspectives pour la sécurité alimentaire Insectes comestibles et l’alimentation animale Insectes comestibles: Perspectives pour la sécurité alimentaire et l’alimentation animale Perspectives pour la sécurité alimentaire Les insectes comestibles ont toujours été au menu des hommes, mais dans quelques sociétés un certain degré et l’alimentation animale de dédain et de dégoût s’oppose à leur consommation. La majorité des insectes consommés sont encore récoltés dans leurs habitats forestiers, mais il existe désormais des systèmes d’élevage dans de nombreux pays. Les insectes représentent une bonne opportunité d’associer connaissances traditionnelles et science moderne afin d’améliorer la sécurité alimentaire partout dans le monde. Cet ouvrage documente la contribution des insectes à la sécurité alimentaire. Il examine les perspectives d’élevage des insectes à échelle commerciale pour améliorer la production d’aliments destinés aux animaux et aux hommes, pour la diversification des régimes alimentaires et dans le but de contribuer aux moyens de subsistance aussi bien dans les pays en développement que développés. Il présente également les nombreuses utilisations traditionnelles, nouvelles et potentielles des insectes pour la consommation humaine directe et les opportunités et contraintes liées à leur élevage pour l’alimentation humaine et animale. Il examine l’ensemble des recherches sur des sujets comme la nutrition des insectes et la sécurité des aliments, l’utilisation des insectes dans l’alimentation animale, et la transformation et la conservation des insectes et de leurs produits. Il souligne la nécessité de développer un cadre réglementaire pour régir l’utilisation des insectes à des fins alimentaires. Enfin, il propose des études de cas et des exemples du monde entier. Les insectes comestibles constituent une alternative prometteuse à la production conventionnelle de viande, que ce soit pour la consommation directe par l’homme ou pour une utilisation indirecte comme aliments pour les animaux. Pour réaliser pleinement ce potentiel, beaucoup de travail reste à faire par un grand nombre d’intervenants concernés. Ce document aidera à mieux comprendre les nombreux rôles importants que les insectes jouent dans le maintien de la nature et de la vie humaine, et stimulera certainement le débat sur l’expansion de l’utilisation des insectes dans l’alimentation humaine et animale. ISSN 1014-2894 ISBN 978-92-5-207595-0 ISSN 1014-2894 ÉTUDE FAO FORÊTS FAO 978 9252 075950 I3253F/1/09.14 171 1.16cm spine for 232pg on 90g eco paper Photos de couverture, en partant de la gauche, dans le sens des aiguilles d’une montre: Femmes vendant des chenilles à Bangui, République centrafricaine (P. Vantomme) Grillons dorés en garniture de chocolats belges (P. Vantomme) Mouche soldat noire dans un élevage intensif (L. Heaton) Amuse-gueules, à base d’insectes (T. Calame) Coléoptères utilisés comme colorants alimentaires (A. Halloran) Larves de Scarabaeidae (O. Ndoye) ÉTUDE FAO Insectes comestibles: FORÊTS Perspectives pour la 171 sécurité alimentaire et l’alimentation animale par Arnold van Huis Joost Van Itterbeeck Harmke Klunder Esther Mertens Afton Halloran Giulia Muir et Paul Vantomme ORGANISATION DES NATIONS UNIES POUR L’ALIMENTATION ET L’AGRICULTURE Rome, 2014 L’édition originale de cet ouvrage a été publiée en anglais par l’Organisation des Nations Unies pour l’alimentation et l’agriculture sous le titre Edible insects - future prospects for food and feed security, 2013. FAO Forestry Paper No. 171. Les appellations employées dans ce produit d’information et la présentation des données qui y figurent n’impliquent de la part de l’Organisation des Nations Unies pour l’alimentation et l’agriculture (FAO) aucune prise de position quant au statut juridique ou au stade de développement des pays, territoires, villes ou zones ou de leurs autorités, ni quant au tracé de leurs frontières ou limites. La mention de sociétés déterminées ou de produits de fabricants, qu’ils soient ou non brevetés, n’entraîne, de la part de la FAO, aucune approbation ou recommandation desdits produits de préférence à d’autres de nature analogue qui ne sont pas cités. Les opinions exprimées dans ce produit d’information sont celles du/des auteur(s) et ne reflètent pas nécessairement les vues ou les politiques de la FAO. ISBN 978-92-5-207595-0 (version imprimée) E-ISBN 978-92-5-207596-7 (PDF) © FAO, 2014 [édition française] © FAO, 2013 [édition anglaise] La FAO encourage l’utilisation, la reproduction et la diffusion des informations figurant dans ce produit d’information. Sauf indication contraire, le contenu peut être copié, téléchargé et imprimé aux fins d’étude privée, de recherches ou d’enseignement, ainsi que pour utilisation dans des produits ou services non commerciaux, sous réserve que la FAO soit correctement mentionnée comme source et comme titulaire du droit d’auteur et à condition qu’il ne soit sous-entendu en © FAO, 2013 [édition française] aucune manière que la FAO approuverait les opinions, produits ou services des © FAO, 2011 [édition anglaise] utilisateurs. Toute demande relative aux droits de traduction ou d’adaptation, à la revente ou à d’autres droits d’utilisation commerciale doit être présentée au moyen du formulaire en ligne disponible à www.fao.org/contact-us/licence-request ou adressée par courriel à [email protected]. Les produits d’information de la FAO sont disponibles sur le site web de la FAO (www.fao.org/publications) et peuvent être achetés par courriel adressé à [email protected]. iii Table des matières Avant-propos .................................................................................................................. ix Abréviations .................................................................................................................... x Préface des auteurs ........................................................................................................ xi Remerciements .............................................................................................................. xii Résumé ......................................................................................................................... xiii 1. Introduction ............................................................................................... 1 1.1 Pourquoi manger des insectes? ............................................................................ 2 1.2 Pourquoi la FAO? ................................................................................................... 3 2. Rôles des insectes ..................................................................................... 7 2.1 Apports des insectes à la nature et à l’homme? ................................................. 7 2.2 L’entomophagie dans le monde ..........................................................................11 2.3 Exemples parmi les principales espèces d’insectes consommés ....................... 24 2.4 Principaux produits issus des insectes ................................................................ 34 3. Culture, religion et histoire de l’entomophagie ................................... 39 3.1 Pourquoi les insectes ne sont-ils pas consommés dans les pays occidentaux? ................................................................................. 39 3.2 Pourquoi les insectes n’ont-ils pas été domestiqués à des fins alimentaires? ....................................................................................... 41 3.3 Attitudes négatives vis-à-vis des insectes .......................................................... 44 3.4 Histoire de l’entomophagie ................................................................................ 40 4. Les insectes comestibles, ressource naturelle ....................................... 49 4.1 Écologie des insectes comestibles ...................................................................... 49 4.2 Récolte dans la nature: risques potentiels et solutions .................................... 49 4.3 Conservation et gestion des ressources en insectes comestibles ..................... 52 4.4 Production naturelle améliorée des insectes comestibles ................................ 55 4.5 Gestion des organismes nuisibles ....................................................................... 60 5. Bénéfices environnementaux de l’élevage des insectes pour l’alimentation humaine et animale ............................................... 65 5.1 Conversion alimentaire ....................................................................................... 66 5.2 Sous-produits organiques ................................................................................... 67 5.3 Production d’ammoniaque et émissions de gaz à effet de serre .................... 68 5.4 Consommation d’eau .......................................................................................... 64 5.5 Analyse du cycle biologique ............................................................................... 70 5.6 Bien-être animal .................................................................................................. 71 5.7 Risques de zoonoses ............................................................................................ 72 5.8 Concept «Une seule santé» ................................................................................. 73 6. Valeur nutritionnelle des insectes pour l’alimentation humaine .........75 6.1
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