Insects: A sustainable source of food?

• Published in: Ecology of food and nutrition 1997-09, Vol.36 (2-4), p.247-276
• Main Author: Ramos-Elorduy, Julieta
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Edible insects; entomophagy; Feeding. Feeding behavior; Fundamental and applied biological sciences. Psychology; Vertebrates: anatomy and physiology, studies on body, several organs or systems
• ISSN: 0367-0244; 1543-5237
• DOI: 10.1080/03670244.1997.9991519

Insects as a major animal group possess enormous biodiversity and form a colossal biomass in nature that generally is wasted. Insects offer us many benefits, including their use in human and animal nutrition, in medicine. religion, art, and handicrafts. Also, they are efficient recyclers of organic matter and provide a source of economic gain for the poor through their commercialization. Even if insects are considered by developed nations as an emergency and non-conventional food of low prestige, they are part of the daily diet of the larger part of humanity, that conceive them as a healthy, nutritious and savory meal, constituting sometimes the only significant source of protein of good quality. Up to date we have recorded around 2000 different edible insect species in the world. Because of their high nutritive value and ubiquitous presence, insects present a potential sustainable food source for humans. Once was select suitable species and develop appropriate breeding methods, insects can provide a reliable and sustainable source of high-quality animal protein.