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Insects As a Food Resource Online ISSN: 2299-9884 Polish Journal of Entomology 90(2): 48–62 (2021) DOI: 10.5604/01.3001.0014.8764 Insects as a food source – potential and perspectives Danail Ilchev Takov1* , Milan Zubrik2 , Mario Contarini3 1 Institute of Biodiversity and Ecosystem Research – Bulgarian Academy of Sciences, 1 Tsar Osvoboditel Blvd, Sofia 1000, Bulgaria. 2 Forest Protection Service, National Forest Centre, Lesnícka 11, 969 23 Banská Štiavnica, Slovakia. 3 Università degli Studi della Tuscia, Dipartimento di Scienze Agrarie e Forestali (DAFNE), Via San Camillo de Lellis snc, 01100 Viterbo, Italy. * Corresponding author: [email protected] Abstract: The practice of consuming insects is called entomophagy. Compared to conventional livestock farming, insect farming (breeding insects for food) has led to increased food conversion efficiency, reduced greenhouse gas emissions, reduced water pollution, reduced land use and led to low environmental pollution. The great potential of insects as a food source is due to their main attributes: 1. Short life cycle, 2. Wide distribution, 3. Fast and prolific reproduction, 4. Reduced need of space compared to other farming practices. Insects have advantages over animal meat due to their high protein content and high levels of lipids, vitamins and minerals. But in general, these nutrients vary widely depending on the insect species, stage of development, sex and other factors. Insects are rich in elements such as calcium, potassium, manganese, sodium, iron, copper, zinc and phosphorus, probably due to their food sources. In the near future, insect-based food can be seen as a balanced food source obtained through environmentally friendly practices at low costs, thus making it widely available. In the long run, insects for human and animal consumption show an increasing potential as a nutritious, sustainable and efficient food source. Key words: Entomophagy, edible insects, nutritional value of insects, insects in the human diet, food source perspectives Introduction Cultural differences and related eating Healthcare institutions registering global habits display diversity in the use of food trends emphasize the great importance of sources to meet the needs of different groups malnutrition, respectively, micronutrient of people. These dissimilarities are observed deficiencies and excessive weight as a global especially in the different types of food and health emergency affecting the state of the delicacies used in various parts of the world. world's population. According to the UN, it is In the continents of Africa, South America and estimated that 11% of the world's population Asia, insects are a commonly used food is starving, with two billion affected by source (de Castro et al. 2018, Ayensu et al. micronutrient deficiencies and 40% of the 2019), unlike in Western countries where this world's population being overweight or obese is not so well received. Globalization has led (Food and Agriculture Organization) (FAO to the mixing of different cultures, with both 2017). Considering these facts, malnutrition is differences and similarities between them. key to individual and community health. The However, this type of food, thanks to its rich fact that these figures are constantly growing composition of nutrients, especially protein, is worrying, and for this reason an expedient can be the solution to the problem of hunger and effective solution is being sought. Studies and malnutrition (de Carvalho et al. 2020). show that in the near future, insects may be 48 Polish Journal of Entomology 90 (2) 2021 an essential part of the solution to global continents except Antarctica (Costa-Neto nutrition, as they are a rich source of protein, & Dunkel 2016, Schrader et al. 2016). There is fiber and fatty acids (Giron et al. 2017, de a wide variety of insect species consumed in Castro et al. 2018, Ayensu et al. 2019, Patel et Mexico, India, and generally in Southeast Asia, al. 2019). Several studies have revealed the as opposed to very low percentages in Europe true impact and importance of insects as and North America (Halloran et al. 2014, a balanced food source, with added benefits Shockley & Dossey 2014, Vantomme 2015). for the human intestinal microbiota as Edible insects have long been part of the reported by Stull et al. (2018) and de Carvalho human diet, especially in tropical countries et al. (2019). The purpose of this review is to (van Huis 2016). Among the most commonly provide summarized information related to consumed insects are ants, bees, crickets, the advantages and disadvantages of using flies, and others, but their consumption has insects as a food source, the impact on the become uncommon in Western societies, environment and the benefits for humans. although insect proteins have advantages as nutrients over plant proteins (Zielińska et al. Nutritional problems worldwide and 2015, Patel et al. 2019). Insects also have the impact of insects in the human advantages over animal meat due to their diet high-quality protein content and high levels of lipids, vitamins and minerals (Tables 1 and 2) The world population is projected to (Sun-Waterhouse et al. 2016). This is a solid number close to 11 billion by the end of the alternative, as it is a practice that has existed century, bringing with it the urgent need for for a long time in some cultures (i.e. sustainable resource systems to respond to Southeast Asia). Insect consumption is part of environmental and planet-wide effects and the traditional diet of 2 billion people environmental challenges involving the worldwide (Halloran et al. 2014, Vantomme introduction of new rules, and policy 2015, de Carvalho et al. 2020). The use of coherence (FAO 2017). Over time, the insects as human food and livestock feed is an challenges become greater and more pressing evolving concept due to their health, when it comes to feeding the human environmental and livelihood benefits (Gmuer population. The requirements of a balanced et al. 2016). In addition, they can also be diet make this task even more difficult to grown efficiently with the help of biowaste, achieve. This is no longer just a matter of food which makes insect production economically sources, but also of policies that allow the viable and mass production meets many development of new solutions and food nutritional needs (Oonincx & De Boer 2012, sources capable of meeting all these Oonincx et al. 2015). requirements (de Carvalho et al. 2020). Compared to conventional livestock Insects are consumed in all stages of farming, insect farming has increased feed development: eggs, larvae, pupae and adults. conversion efficiency, reduced greenhouse They are included as a planned part of the gas emissions, reduced water pollution, less diet throughout the year or when seasonally land use and low environmental pollution served as a side dish, breakfast or food (Oonincx et al. 2010, Premalatha et al. 2011, ingredient. Insects in nature are an important van Huis et al. 2013, Payne et al. 2016, Fischer biomass resource, distributed in aquatic, & Steenbekkers 2018). For the future, insects forest and agricultural ecosystems (New 2009, for human and animal consumption show de Castro et al. 2018). They are found on all good potential as a sustainable and efficient continents and there is historical evidence food source, although available information that they were consumed by people from all on the extent of their impact, mainly on the 49 Polish Journal of Entomology 90 (2) 2021 environment, is still scarce (Halloran et al. pets, poultry or pigs and even for direct 2016). Greenhouse gas emissions are of human consumption (van Huis 2017, Sogari et paramount importance, and insect breeding al. 2019). shows better results than conventional animal species (eg poultry, pigs and cattle), as insects Edible insect species are more efficient in converting plant protein into animal protein and accumulating energy There are many edible insect species in nutrients, with an expected higher distributed around the world. Jongema (2017) conversion ratio (de Carvalho et al. 2020). compiled a detailed list of edible insects listing However, more data are needed to confirm 2 111 species, however, the actual number of these findings, as it is known that insect insect species suitable as human food or rearing produces large amounts of methane, animal feed applications could be much which is a greenhouse gas, and conditions larger. Approximately 500 species of edible such as light, temperature and CO2 and O2 insects are consumed in Africa, however the concentrations will affect the production of exact number of edible insects in Africa is still this methane. In addition, the real impact of under revision (Kelemu et al. 2015, insect breeding is known and recognized, as Hlongwane et al. 2020). In Latin America, with these organisms are associated with the 545 edible species, Mexico has the largest production of methane and ammonia number reported for any country in the world. (Halloran et al. 2016). There are 95 species recorded in Brazil, 83 in The promising potential of insects is due to Ecuador and 48 in Venezuela (Bermúdez- several main facts: 1. their short life cycle, 2. Serrano 2020). their wide distribution, 3. high degree of The most common insects consumed are reproduction, 4. no need for large areas, beetles (Coleoptera, 31% of all insect species compared to a wide range of cultivation of consumed). The next edible insect groups other foods (Sun-Waterhouse et al. 2016, de include moths and butterflies (Lepidoptera, Carvalho et al. 2020). Some studies show that 17%) and bees, wasps and ants the cost of edible insects exceeds traditional (Hymenoptera, 15%). Moreover, grasshoppers meat products (Agea et al. 2008). However, if and locusts (Orthoptera, 13%) and true bugs the cost of production of insects in industry (Hemiptera, 11%) are consumed. Termites decreases and is combined with sustainable (Isoptera), dragonflies (Odonata), flies farming, agriculture and processing (Diptera) and other insects each comprise less technologies, this may increase their than 3% of insects consumed (Jongema 2017).
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