Insect Sci. Applic. Vol. 23, No. 3, pp. 163–185,Insects 2003 as food in Africa 0191-9040/03 $3.00 + 0.00 163 Printed in Kenya. All rights reserved © 2003 ICIPE REVIEW ARTICLE INSECTS AS FOOD IN SUB-SAHARAN AFRICA A. VAN HUIS Laboratory of Entomology, Wageningen University, P.O. Box 8031, 6700 EH Wageningen, the Netherlands. E-mail:
[email protected] (Accepted 14 August 2003) Abstract—Data on insects as food in sub-Saharan Africa were collected by reviewing the literature and conducting interviews in a number of African countries. A list of about 250 edible insect species from Africa was compiled. Of these, 78 percent are Lepidoptera (30%), Orthoptera (29%) and Coleoptera (19%), and 22 percent Isoptera, Homoptera, Hymenoptera, Heteroptera, Diptera and Odonota. Insects are rich in protein, vitamins and minerals, and a good source of iron and B-vitamins. Examples of insects being toxic are given, but often traditional methods are used to remove the poison. Whether or not insects are eaten depends not only on taste and nutritional value, but also on customs, ethnic preferences or prohibitions. The harvesting of insects is often done by women. The way of collecting depends on insects’ behaviour. For example, inactivity at low temperatures enables easy catching of locusts and grasshoppers in the morning. Night flyers (termites, some grasshoppers) can be lured into traps by light and some insects like palm weevils can be attracted to artificially created breeding sites. Some species (crickets, cicadas) can be located by the sound they make. A number of tools are used to facilitate capturing such as glue, sticks, nets and baskets.