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Mamta paikra
- 2. EDIBLE INSECT CONTRIBUTINGTO FOOD SECURITY AND FUTURE PROSPECTS Seminar Incharge Dr. S. S. Shaw Speaker Deptt. Of Entomology Mamta Paikra Ph.D. Scholar
- 3. Introduction Entomophagy is theconsumption of insects as food’. The term “entomophagy” derives from the Greek term “entomos” meaning insects; and “phagein” means “to eat”; Combining both term mean ‘insect eating’. Insects supplement the diets of approximately 2 billion people and have always been a part of human diets. Many insect species are edible, including ants, grasshoppers, bees, wasps, crickets etc. Approximately 1400 insect species of the world are known to be edible (van Huis, 2003). From the back left to the front: locusts, bamboo worms, moth chrysalis, crickets, scorpions, diving beetles and giant water beetles
- 4. History of Edibleinsects In the bible, Moses is record saying that eating locust, crickets, and grasshoppers was acceptable under jewish laws (Roberts). It also mentions that John the Baptist survived for months in the desert living off locust and honey (Bryant). The Greeks and Romans both ate insects. Records state that they ate locust and beetle larva. Ancient Greeks ate grasshoppers and cicadas. Aristotle wrote they tasted best between molts, and that females with eggs were very good. (II.G.15. Insects. Cambridge World History of Food). Some grubs were fattened with grain before eaten (Pope). Native Americans ate insects as well. In the western United States, Native Americans collected the larva of the Pandora moth, grasshoppers, and Mormon crickets for food. Grasshoppers and crickets were roasted and ground together with pine nuts, grass seeds, and berries to make cakes which were sun dried and stored. Considered a delicacy by Native Americans and early European settles, these cakes were called “desert fruitcakes” (II.G.15. Insects. Cambridge World History of Food).
- 5. WHY EAT INSECTS? 1.Nutritional • Insects are a great source of nutritional elements such as proteins, iron, lipids, etc. 2. Environmental • Raising and harvesting insects for human consumption has a very low environmental impact. 3. Cultural • There are approximately 1,900 species of insects consumed by 80% of the world’s nations.
- 6. 0 5 10 15 20 25 30 35 Coleoptera Lepidoptera HymenopteraOrthoptera Hemiptera Isoptera Odonata Diptera others Number of insect species, by order, consumed worldwide Source: Jongema, 2012.
- 7. Consumption of Insectin Different Countries Country Consumption of Insect South America Butterfly ,Grasshoppers, crickets, Cicadas, Ants, Flies, Bees and Wasps. Colombia Giant queen ants, Palm grubs and Caterpillars. Asia Grasshoppers, Crickets, Silk worm pupa, Dragonflies, Termites, and Beetles . Thailand Giant water beetle. Africa Caterpillars , Mopane worm, Termites and Locusts. Pacific Islands Palm grubs, Grasshoppers, Crickets, Stick insects, Mantids and Locust. Australia Honey ants, Grubs, Moth and Cerambycid beetle. China Silkworm pupa, Fly larvae, Cricket, Blattaria,Termites and Locusts. India Termite, Dragonfly, Grasshopper, Ants,Eri and Mulberry silkworm, Honey bee, Cricket. Insects Cambridge World History of Food ,Shantibala,2012
- 8. Common edible insectsin India Common name Scientific name Orde r Edible form Diving beetle Cybister confuses Coleoptera Roasted fried and curry Water scavenger Hydrophilus olivaceus Coleoptera Roast Forms of larva and adult Asian long horned beetle Anoplophora glabripennis Odonata Roasted and fried forms Dragonflies Acisoma panorpoides Odonata Roasted or fried body Giant water bug Belostoma indica Hemiptera With edible herbs and spices Red Ant Oecophylla smaragdina Hymenoptera Chatni Nepa Laccotrephes maculatus Hemiptera Fried body Grasshopper Oxya hyla hyla Orthoptera fried and edible with herbs Termite Odentotermies sp. Isoptera Consumed live Shantibala et al , 2012
- 9. Nutritional Value ofselected Edible insects Insects are a good source of protein, vitamins, minerals and fats. Most insects are good sources of iron and zinc, and contain vitamins like thiamine and riboflavin. Crickets are a good source of calcium (Bryant). Most lipids in bugs are long chain unsaturated fats, where typical livestock contains unhealthy saturated fats (Raloff).
- 10. Termites, beetle grubs,and caterpillars are high in fat and calories. Most insects that people eat have a greater caloric value than beef, corn, wheat, and soybeans (An Acquired Taste). Caterpillars, lean ground beef, and the fish cod have comparable levels of protein. The caterpillars are a better source of iron than the beef or fish. Caterpillars are also high in thiamine and niacin, which are vitamins B1 and B3 (Bryant).
- 11. Nutritional Value ofInsects per 100 Grams Insects Protein (g) Fat (g) CHO(g) Calcium (mg) Iron (mg) Giant water beetle 19.8 8.3 2.1 43.5 13.6 Red ant 13.9 3.5 2.9 47.8 5.7 Silk worm pupae 9.6 5.6 2.3 41.7 1.8 Dung beetle 17.2 4.3 0.2 30.9 7.7 Cricket 12.9 5.5 5.1 75.8 9.5 Large grasshopper 14.3 3.3 2.2 27.5 3.0 Small grasshopper 20.6 6.1 3.9 35.2 5.0 June beetle 13.4 1.4 2.9 22.6 6.0 Caterpillar 28.2 n/a n/a n/a 35.5 Termite 14.2 n/a n/a n/a 35.5 Weevil 6.7 n/a n/a n/a 13.1 <http://www.ent.iastate.edu/Misc/insectnutrition.html> 26 Nov. 2010
- 12. Insects have beenused in foods we eat for quite some time with very few people even knowing about it (Youso). cochineal insects on prickly pear The dried and crushed bodies of the female cochineal insect are used to add color to foods (Youso). This red, pink, and purple color is used to color ice cream, yogurts, fruit juices, candies and more (Youso). Applications of insect
- 13. The shellac insect,which is in the same family as the cochineal insect secretes a substance called lac. This lac protects the eggs until they hatch and then it is harvested. Used in food products it is called confectioner's glaze, resinous glaze, pure food glaze and natural glaze. This product is used in many candies to make them shiny and keep them from sticking together (Youso). The nymph stage of the shellac insect These candies contain insect ingredients. Nerds contain carmine, the dye made from the cochineal insect. Good & Plenty contain carmine and the nymph stage of the shellac insect shellac. The last example contains shellac.
- 14. Insect commodities soldin the market Cricket Tequila flavoured candy with worm Silk worms Giant water beetle
- 15. Fried grasshoppers, wrappedin fresh tortillas. Insects food stall in Bangkok, Thailand
- 16. Types of InsectsEaten Silk worm pupa Fried giant water bug Some insects are eaten in their adult form. Many are eaten while in the larva stage, such as palm grubs, and in the pupa stage, like wasp pupa (Bryant). There are an estimated 234 species of butterflies and moths eaten, as well as 344 species of edible beetles, and 314 species of wasps, ants, and bees that people can eat. There are 239 species of grasshoppers, crickets and cockroaches eaten, as well as other insects (Wikipedia).
- 17. Fried spiders Fried scorpions Insome countries scorpions and spiders, such as tarantulas, are eaten. Spiders and scorpions are not insects, but they are related to insects because they all belong to a bigger group called arthropods (Bryant). Other insects eaten include termites, cicadas, dragonflies, and stick insects. Butterflies and moths are mostly eaten in the larva stage (II.G.15. Insects.“ Cambridge World History of Food).
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- 19. Insects Eaten inCentral and South America Chapulines or fried grasshoppers In Mexico an estimated 1,700 species of insects are eaten. Seasoned grasshoppers are eaten called Chapulines (Glausiusz). Other species of insects eaten include crickets, cicadas, ants, flies, bees, and wasps (II.G.15. Insects. Cambridge World History of Food). Maguey worms, ant larva, and fried grasshoppers In colombia the giant queen ants of the genus Atta are considered a delicacy. Palm grubs and caterpillars are also eaten ( II.G.15. Insects Cambridge World History of Food).
- 20. Insects Eaten inAsia Giant water beetles Crickets on a stick Some insects eaten in asia include grasshoppers, crickets, silk worm pupa, dragonflies, termites, and beetles (II.G.15. Insects World History of Food). Crickets are often cooked in with rice, and sometimes dry roasted for snacks. Larvae are eaten in soups, stews, and stir fried meals (Bryant). The giant water beetle is a favorite in Thailand and Laos. The water beetle is said to taste like gorgonzola cheese (II.G.15. Insects Cambridge World History of Food). It is eaten roasted, whole, and ground into a paste for making sauces (Bryant).
- 21. In northern Thailand,bee brood is prepared to eat by wrapping the entire honeycomb in banana leaves and steaming it. At least five species of bees and wasp larva are eaten (II.G.15. Insects Cambridge World History of Food). In fact the demand for bees and wasps is greater than any other insect. This is due to the high demand in countries like China and Japan. Here wasps are often eaten raw or with boiled rice and they are sold in department stores in glass jars (MacEvilly).
- 22. Insects Eaten inAfrica Cooked mopane worms Dinner of mopane worms A large number of people in Africa eat insects. In the late 1980s a survey showed that 69% of Africans ate caterpillars or lived in a house where someone ate them (II.G.15. Insects Cambridge World History of Food). Caterpillars are a popular snack in Africa. The mopane worm, which is actually a caterpillar, is eaten fried, dried, stewed in tomatoes, and even raw. (II.G.15. Insects Cambridge World History of Food).
- 23. Termites are eatenduring the beginning of the rainy season. Termites are high in fat, protein, and lysine. People eat them roasted, raw, and fried (II.G.15. Insects Cambridge World History of Food). Termites to be cooked, then eaten Locusts are also eaten. Female locusts are preferred to males. They are high in protein and fat, and a soup is made from the eggs (II.G.15. Insects Cambridge World History of Food).
- 24. Insects Eaten inthe Pacific Islands Palm grubs In Papua New Guinea, palm grubs are eaten wrapped in banana leaves and roasted (Roberts). Three species of palm grubs are eaten regularly (II.G.15. Insects Cambridge World History of Food). Termites are also eaten. The sexual winged forms are preferred which are higher in fat content.(II.G.15. Insects Cambridge World History of Food). Termite
- 25. Insects Eaten inAustralia Witchetty grubs Honey pot ants Witchety grubs, which are the larva of moths, are a popular food in Australia. They eat these grubs raw and cooked. When cooked they are said to taste likeroasted almonds (Bryant). Australian Aborigines eat honey pot ants. These ants are called black honey ants. The worker ants body swells to the size of a grape and is filled with nectar. Digging up these ants is a traditional practice still taught to children (II.G.15. Insects Cambridge World History of Food).
- 26. Poultry, animal andfish fed with insects •Poultry Grasshoppers, crickets, cockroaches, termites, lice, stinkbugs, cicadas,aphids, scale insects, psyllids, beetles, caterpillars, flies, fleas, bees, wasps and ants have all been used as complementary food sources for poultry (Ravindran and Blair, 1993). •Fish Farmers use termite for fish bait and Wingless grasshoppers and crickets are also used as fish bait. Black soldier flies, common housefly larvae, silkworms and yellow mealworms have all been used as food source for animals(i.e. pig). •Animal Black soldier flies Housefly larvae Yellow mealworms
- 27. ADVANTAGES Insects providehigh-quality protein and nutrients compared with meat and fish. Insects are particularly important as a food supplement for undernourished children because most insect species are high in fatty acids (comparable with fish). They are also rich in micronutrients. Insects pose a low risk of transmitting zoonotic diseases New efforts and standards are required to assure nutritional quality and safety of insect foods.
- 28. DISADVANTAGES Pesticide usecan make insects unsuitable for human consumption. Herbicides can accumulate in insects through bioaccumulation. Cases of lead poisoning after consumption of chapulines were reported by the California Department of Health Services in November 2003. Adverse allergic reactions are also a possible hazard.
- 29. The Future ofEdible insect Bug Hors d’oeuvres The United Nations Food and Agriculture Organization is looking at insects as a food source for the future. A report by Paul Vantomme called insects “the forgotten food crop.” In areas of the world with large populations of poor and disadvantaged people, entomophagy is being encouraged (Roberts). Eating insects is very sustainable and healthy for the environment since raising them does not require large amounts of land or other resources (Roberts). Dutch scientists are using biotechnology to produce large quantities of insect cells in containers. These cells are being looked at as a possible source of protein that could be added to breads ormolded into “pseudoburgers”(Raloff).
- 30. Conclusion • Insect consumptionas an alternative source of food as increasing in worldwide. • Insects have a good nutritional value and high in protein with all essential amino acids for the human diet. • The noval approch of entomophagy can play an inter- discipilnory role associated with foresting, traditional medicine, agriculture and animal husbandry to combat the present senerio of global food crisis.