Comparative ethnoentomology of edible stinkbugs in southern Africa and sustainable management considerations

Dzerefos, Cathy; Witkowski, E.T.F.; Toms, R.B.

doi:10.1186/1746-4269-9-20

Cited by 45 publications

(29 citation statements)

References 19 publications

(26 reference statements)

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“…Encosternum delegorguei Spinola remains the most common hemipteran eaten in southern Africa mainly in South Africa, Namibia, Botswana Zimbabwe, Zambia and Malawi (Dzerefos and Witkowski, 2014;Dzerefos et al, 2009Dzerefos et al, , 2013Musundire et al, 2014b;Teffo, 2006). Coridius viduatus (Fabricius) is also consumed in southern Africa among the Ovambo people in Namibia (Fujioka, 2010).…”

Section: Hemipteramentioning

confidence: 99%

African edible insects for food and feed: inventory, diversity, commonalities and contribution to food security

Kelemu

Niassy

Torto

et al. 2015

JIFF

290

201

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This paper reviews entomophagy as practised in Africa within the context of food and nutritional security by providing an inventory of the various species of insects that are consumed on the continent and suggests a research for development (R4D) agenda for sustainable utilisation of insects for food and feed. Our survey showed that over 470 species of insects are eaten in Africa. The Central African region remains the most important hotspot of having a culture of entomophagy. The insects mostly eaten in the continent are dominated by the orders Lepidoptera, Orthoptera and Coleoptera. Commonalities were observed across the majority of the insects consumed across Africa, providing opportunities for related R4D activities. An R4D agenda and pathways for using edible insects suggest that socio-economics and marketing studies should address issues of communities' perceptions, based on their cultural background, income and beliefs. Cost-effective rearing, harvesting and processing technologies are required to prevent depletion and ecological perturbations while ensuring continuous availability of insect-based products. Indigenous reports assert that some edible insects harbour medicinal properties; thus, the need to undertake nutritional and bioactive chemical characterisation of main edible insects along the value chain and to investigate food safety issues such as diseases, allergies, and toxicological and chemical hazards. The use of insects for waste conversion into animal feed and fertiliser requires judicious choice of substrate in view of concerns regarding contaminant loads and pathogens occurrence. Responding to these research needs and opportunities, icipe has recently established an Insects for Food, Feed and Other Uses Programme with well-defined work packages oriented towards attainment of its Vision and Strategy 2013-2020 document, with a strong orientation towards R4D and a focus on activities that lead to adoption and impact on end users, through broad based complementary linkages and partnerships with agriculture and livestock extension services, Food and Agriculture Organization of the United Nations, Consultative Group on International Agricultural Research and advanced research institutes, non-governmental organisations and the private sector.

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Section: Hemipteramentioning

confidence: 99%

African edible insects for food and feed: inventory, diversity, commonalities and contribution to food security

Kelemu

Niassy

Torto

et al. 2015

JIFF

290

201

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“…Some toxic insect species are eaten. In Southern Africa, the edible stinkbug is consumed (94) . The insect has a defence chemical that stains the skin and affects vision.…”

Section: Food Safety and Legislationmentioning

confidence: 99%

Edible insects are the future?

2016

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The global increase in demand for meat and the limited land area available prompt the search for alternative protein sources. Also the sustainability of meat production has been questioned. Edible insects as an alternative protein source for human food and animal feed are interesting in terms of low greenhouse gas emissions, high feed conversion efficiency, low land use, and their ability to transform low value organic side streams into high value protein products. More than 2000 insect species are eaten mainly in tropical regions. The role of edible insects in the livelihoods and nutrition of people in tropical countries is discussed, but this food source is threatened. In the Western world, there is an increasing interest in edible insects, and examples are given. Insects as feed, in particular as aquafeed, have a large potential. Edible insects have about the same protein content as conventional meat and more PUFA. They may also have some beneficial health effects. Edible insects need to be processed and turned into palatable dishes. Food safety may be affected by toxicity of insects, contamination with pathogens, spoilage during conservation and allergies. Consumer attitude is a major issue in the Western world and a number of strategies are proposed to encourage insect consumption. We discuss research pathways to make insects a viable sector in food and agriculture: an appropriate disciplinary focus, quantifying its importance, comparing its nutritional value to conventional protein sources, environmental benefits, safeguarding food safety, optimising farming, consumer acceptance and gastronomy.

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“…Different diets composed of various food wastes have been reported to result in differences in the nutritional value of mealworm larvae [88]. However, most previous studies provide no details about the artificial diets and conditions used for insect rearing or about the preparation and process stages [29,53,54].…”

Section: Nutritional Composition Ingredient Characterization and Fomentioning

confidence: 99%

Food Wastes as a Potential New Source for Edible Insect Mass Production for Food and Feed: A review

Varelas¹

2019

Fermentation

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About one-third of the food produced annually worldwide ends up as waste. A minor part of this waste is used for biofuel and compost production, but most is landfilled, causing environmental damage. Mass production of edible insects for human food and livestock feed seems a sustainable solution to meet demand for animal-based protein, which is expected to increase due to rapid global population growth. The aim of this review was to compile up-to-date information on mass rearing of edible insects for food and feed based on food wastes. The use and the potential role of the fermentation process in edible insect mass production and the potential impact of this rearing process in achieving an environmentally friendly and sustainable food industry was also assessed. Food waste comprises a huge nutrient stock that could be valorized to feed nutritionally flexible edible insects. Artificial diets based on food by-products for black soldier fly, house fly, mealworm, and house cricket mass production have already been tested with promising results. The use of fermentation and fermentation by-products can contribute to this process and future research is proposed towards this direction. Part of the sustainability of the food sector could be based on the valorization of food waste for edible insect mass production. Further research on functional properties of reared edible insects, standardization of edible insects rearing techniques, safety control aspects, and life cycle assessments is needed for an insect-based food industry.

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Comparative ethnoentomology of edible stinkbugs in southern Africa and sustainable management considerations

Cited by 45 publications

References 19 publications

African edible insects for food and feed: inventory, diversity, commonalities and contribution to food security

African edible insects for food and feed: inventory, diversity, commonalities and contribution to food security

Edible insects are the future?

Food Wastes as a Potential New Source for Edible Insect Mass Production for Food and Feed: A review

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