If we go by numbers alone, Earth is strictly an insect planet with a small number of humans inhabiting it. About 80% of animal species are insects. There are between 200 and 2 billion insects per human. Assuming the average weight of an insect is 1 mg, that works out to 200 to 2,000 kg of insects per person.
If you like a little crunch to go with your premium protein, street food stalls in countries like China sell snacks like the skewered scorpion pictured above. (Pexels)
Insects dominate the world in both number of species and total weight.
We need insects more than they need us. These six-legged creatures are essential to Earth's ecosystems. Insects are essential for pollinating two-thirds of flowering plants. Predatory insects such as ladybugs, wasps and ants keep pest populations in check. Dung beetles and flies break down waste and recycle organic matter. Without insects, many plants would die, waste would build up and the food chain would collapse.
The Food and Agriculture Organization of the United Nations (FAO) predicts that global agricultural production will need to increase by 70% by 2050 to feed the planet's growing population. Demand for animal protein is growing, but conversion rates to livestock are very low. Currently, 80% of the world's agricultural land is used to feed livestock, yet livestock provide only 18% of the world's calories.
Edible insects, on the other hand, are cold-blooded and therefore more efficient at converting food into protein: crickets, for example, require one-sixth the amount of feed as cows and one-quarter as much as sheep.
Do insects make you feel sick?
No problem. There are 2,100 edible insect species. Insects like grasshoppers, crickets, and mealworms are rich in protein. On average, insects contain 35% to 60% protein by dry weight. They also contain more minerals like iron, zinc, and magnesium than beef. The larval stage of insects, like grubs and beetle larvae, is high in fat. Plus, insect farming produces significantly fewer greenhouse gas emissions and produces excellent fertilizer from insect waste.
Additionally, biological agents such as disease-causing bacteria pose less of a threat from insects than from other animal products due to genetic differences. Because insects are less similar to humans than pigs, diseases that affect insects are less likely to affect humans. However, food poisoning can still occur, so insect farmers must take measures to prevent cross-contamination with other livestock, soil, etc.
Many cultures eat insects, not only as a source of calories but also as a delicacy. Red ants are prized by many tribes, such as the Paliyar and Batudi, who use them in their chutney. These ants produce and spray formic acid in their bodies as a defense mechanism. To humans, this formic acid has a sour taste, very similar to lemon, which is why this dish has a strong lemon or lemongrass flavor.
In parts of South America and Southeast Asia, palm weevil larvae and adults are eaten in a variety of ways: the larvae are eaten raw, boiled, or roasted; due to their high fatty content (10%-30% fat), they become crispy when roasted.
Humans have been eating termites for over 1000 years. In rural Africa, people grind the protein-rich termites into a meal and feed it to their children.
In Thailand, scorpions are skewered, deep fried and sold at roadside stalls; they taste similar to crab. Catching scorpions can be difficult; their tails and venom sacs are carefully removed to avoid poisoning.
Catching dragonflies is a common children's pastime in countries such as Indonesia and China. Children catch dragonflies by waving reeds soaked in palm sap in the air. Once caught, the wings are removed and the dragonflies are boiled or fried and eaten. Dragonflies are low in fat and very healthy.
The nutritional arguments are strong, but for most people, the emotional resistance to eating insects is great. Commercially available packaged formats may help overcome resistance. For example, ground cricket flour is available as a powder that can be added to your breakfast smoothie. Or how about a grasshopper protein bar after a workout? To raise interest in eating insects, some environmental agencies are looking to chefs for a solution: to use innovation and creativity to bring insects into approachable spaces. A good example of this is Gordon Ramsay's visit to India, where he loved red ant chutney, bringing great attention to this delicacy.
If you thought eating insects was weird enough, scientists are studying the benefits of cockroach milk. Native to Hawaii, female Pacific beetle cockroaches are unique among insects in that they feed their young with a yellow “milk” from their brood pouch. When researchers examined the crystals of this milk, they found that it has three times the calories of buffalo milk and is incredibly nutritious. There's still a lot of research to be done before cockroach milk hits supermarket shelves. For now, this is an example of what's possible if we just open our minds a little.
(If you have any queries or feedback please email Swetha Sivakumar at upgrademyfood@gmail.com)
