Biodiversidad antropoentomofágica de la región de Zongolica, Veracruz, México

Ramos‐Elorduy, Julieta; Landero-Torres, Ivonne; Murguía-González, Joaquín; Pino, M M José

doi:10.15517/rbt.v56i1.5526

Cited by 13 publications

(12 citation statements)

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“…We also widely consulted authors and libraries in many parts of the world, and researched via the internet. We conducted research in 831 localities where we recorded 549 species of edible insects belonging to 15 orders of Insecta (Ramos-Elorduy et al 2008) (Fig. 2).…”

Section: Methodsmentioning

confidence: 99%

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Anthropo‐entomophagy: Cultures, evolution and sustainability

Ramos‐Elorduy

2009

Entomological Research

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Environmental cycles and human factors have altered ecosystems throughout the world. Natural resources have acquired high value because they are important to life and the survival of human beings. Among these resources are edible insects. They have many important features and, to date, up to 2086 species are consumed by 3071 ethnic groups. Rural people, who primarily search, gather, fix, commercialize and store this important natural resource, do not exterminate them. This is because rural people exploit only the central part of the insects' population curves. Nonetheless, some species are overexploited. Anthropo-entomophagy (eating of insects by humans) constitutes a major source of nutrition and these foods are eaten in 130 countries, with the African and American continents being the most entomophagous until now. It exists in protocultures (care is given to the edible insect species) and formal cultures, such as in Mexico, which date back to prehisphanic times. According to anthropologists the "saving gene theory" is based on insect ingestion, which, since the Paleolithic era, has given human beings reproductive success. The evolution of anthropo-entomophagy has been achieved in many ways, from the point of view of collection, fixing, marketing and consumption, and for the insects' organoleptical qualities. The sustainability of these species is fundamental; therefore, it is necessary to take certain measures for species conservation. In Mexico, more than 100 species of edible insects have been tested for their sustainability over 500 years, from the Spanish conquest to the present.

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Section: Methodsmentioning

confidence: 99%

“…We have, to date, recorded 1783 species of edible insects in the world that are eaten in 124 countries (Ramos-Elorduy 2005). In Mexico, we have recorded 549 species (Ramos-Elorduy et al 2008).…”

Section: Insects: An Old Natural Renewal Resourcementioning

confidence: 99%

Anthropo‐entomophagy: Cultures, evolution and sustainability

Ramos‐Elorduy

2009

Entomological Research

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264

148

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“…Depending on the culture, heating occurs in hot ashes, toasting devices or by deep-frying them in oil. In dry areas, preservation is done by heating and posterior sundrying; eventually, evisceration was performed before, as in the case of grubs and caterpillars (Ramos-Elorduy et al 2008). Some works suggested using wild pest species as food, especially grasshoppers (Cerritos & Cano Santana 2008), while others express their concern regarding insect consumption from the wild (Ramos Elorduy 2006;Yen 2009a).…”

Section: Introductionmentioning

confidence: 99%

Insects as Human Food: An Overview

Costa-Neto

2014

Amazônica

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Although insects and the products elaborated and/or eliminated by them are used as food source by three thousand traditional societies in over 120 countries, current attitudes of repugnance regarding the consumption of edible insects cause that a considerable amount of animal protein becomes unavailable to those individuals who suffer from protein deficiencies. Considering the nutritional qualities that insects have, they should be considered as renewable resources available for sustainable exploitation aiming at reducing the problem of malnutrition and hunger in many parts of the world.Keywords: Entomophagy, food safety, renewable resources, culture, insects. INSETOS COMO ALIMENTO HUMANO: UMA REVISÃO GERAL ResumoEmbora os insetos e os produtos elaborados e/ou eliminados por eles sejam usados como fonte de alimento por três mil grupos étnicos em mais de 120 países, as atitudes comuns de repugnância direcionadas ao consumo de insetos comestíveis levam a que uma quantidade considerável de proteína animal fique indisponível para aqueles indivíduos que sofrem de deficiências proteicas. Observando as qualidades nutricionais que os insetos possuem, eles deveriam ser considerados como recursos renováveis disponíveis para exploração sustentável, assim diminuindo o problema de desnutrição e fome em muitas partes do mundo.Palavras-chave: Entomofagia, segurança alimentar, recursos renováveis, cultura, insetos. 562-582, 2013Costa Neto, E. M. 565 INSECTOS COMO ALIMENTO HUMANO: UNA VISIÓN GENERAL ResumenAunque los insectos y los productos elaborados y/o eliminados por ellos sean utilizados como fuente de alimento por tres mil grupos étnicos en más de 120 países, las actitudes comunes de repugnancia hacía al consumo de insectos comestibles provoca que una cantidad considerable de proteína animal esté indisponible para aquellos individuos que sufren de deficiencias proteicas. Observándose las cualidades nutricionales que los insectos poseen, se debería considerarlos como recursos renovables disponibles para exploración sostenida, así disminuyendo el problema de mala nutrición y el hambre en muchas partes del mundo.Palabras-clave: Entomofagia, seguridad alimentaria, recursos renovables, cultura, insectos.Endereço do autor para correspondência:

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“…Un buen ejemplo de ello son los nahuas de la zona centro del estado de Veracruz, en particular los que habitan en el municipio de Zongolica, donde se consume una gran diversidad de insectos, como la larva de A. armida armida (RAMOS-ELORDUY et al, 2008). El objetivo del trabajo, es describir la forma de aprovechamiento de las larvas de A. armida en la zona de Ixcohuapa, Veracruz, desde su recolección en campo, hasta la preparación tradicional y consumo de las larvas.…”

Section: Introductionunclassified