In recent years, there has been an increase in the popularity of insects as a food source throughout the world. The FAO (Food and Agriculture Organization of the United Nations) has been promoting its consumption as a way to combat malnutrition and food insecurity. But, is the consumption of insects the food of the future?
To begin with, you have to know that the insects they are a source of protein, vitamins, minerals and essential fatty acids, as well as being a sustainable source of food. According to the FAO, the insects they require less water, land and feed to produce the same amount of protein as livestock, making them a more sustainable alternative for food production.
In addition, the insects they can be raised under controlled conditions, making them less prone to disease and food safety issues. They also reproduce quickly, which means that they can be produced in large numbers in a short time.
Its world consumption
The consumption of insects is not something new. In many parts of the world they have traditionally been consumed as part of the diet. In some countries in Asia, Africa and Latin America, insects are considered a delicacy. For example, in Mexico, chapulines (grasshoppers) have been eaten for centuries and can be found in many markets and restaurants.
However, in several Western countries, the consumption of insects is less common. Despite this, there is a growing insect-based food industry in Europe and North America. Many companies are creating insect meal-based products, such as energy bars and cookies, to promote insect consumption in a more accessible way.
The great challenges
Although the consumption of insects it has many benefits, there are also challenges that need to be overcome before it becomes a widely accepted food source. One of the biggest challenges is overcoming the cultural stigma associated with eating insects, which is still seen as disgusting or even disgusting.
In addition, the regulation of the food industry based on insects it is still in its infancy in many countries, which may be an obstacle to the production and marketing of these products. Investment in technology and training is also required to improve efficiency in insect production.
Despite these challenges, there are reasons to be optimistic about its future. First, growing concerns about the sustainability and environmental impact of food production are leading more people to consider eating insects as a more sustainable alternative.
Additionally, there are more and more studies showing the nutritional benefits of insects, which may help change the cultural perception that insects are an inferior food source.
Although the consumption of insects may not be the only solution to malnutrition and food insecurity, it is an interesting and sustainable option that should be explored. As more people jump on this trend, it could open up new opportunities for the production and marketing of insect-based foods.
This is how they are consumed in Mexico
In Mexico, there are several types of insects that can be eaten by people, although the most popular are grasshoppers and maguey worms, which have been part of the Mexican diet since pre-Hispanic times and are still highly appreciated in many parts of the country.
Both are consumed mainly in central and southern Mexico. Grasshoppers can be eaten fried, toasted or cooked, and are usually served with lemon and salt. Meanwhile, maguey worms are cooked in different ways, but they are generally fried or cooked in sauce and served as an accompaniment to some traditional dishes.
Escamoles, which are the larvae of Liometopum ants, are considered a delicacy and are usually cooked in a stew with epazote and chili. They can also be consumed in the center and south of the country.
The most consumed insects in Mexico
- grasshoppers
- Maguey worms
- Ants
- escamoles
It may also interest you: Studies warn about the extinction of insects due to pollution
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