Entomophagy; Locusts & Grasshoppers; Nutrition; Environment; Health and Improving Livelihoods
Abstract :
[en] Consuming locusts and grasshoppers as food is not a new concept, because some people have been doing it for a long time and there are many references in the religious literature to support this. About 80 locust and grasshopper species are consumed worldwide, and the large majority of grasshopper species are edible. From the nutritional point of view they are an excellent source of proteins, lipids and other minor components like vitamins and minerals. They are an excellent source of amino acids and their lipids contain a large majority of unsaturated fatty acids. Environmentalists have supported human consumption of grasshoppers owing to the facts that they usually appear as pests. Using them as food could help reduce their population and result in limited application of harmful pesticides. Their production usually generates lesser amount of greenhouse gases & ammonia; a lower amount of water is required for their production in comparison to conventional proteins sources. Some species of grasshoppers usually feed on dead organic matter, this reduces the environmental load. In the developing world, catching of grasshoppers and selling them for human consumption has played a key role in improving the livelihood of women and underprivileged children. Eating grasshopper and locust is not a very common practice in temperate areas. However it is a very common practice in the tropical areas of world because of the higher density, bigger size of the insect and yearlong availability in such areas. To encourage their consumption in temperate areas, it is now necessary to perform accurate research regarding food safety (minor components, toxicity, allergens,…) but also to develop value added products to make it easier for people to adapt with entomophagy. Furthermore we have to develop methods for commercial production and organize awareness campaigns to explain about the nutritional and other benefits related to locust & grasshopper consumption as food to people.
Research Center/Unit :
Food Science and Formulations
Disciplines :
Food science
Author, co-author :
Paul, Aman ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
Frederich, Michel ; Université de Liège - ULiège > Département de pharmacie > Pharmacognosie
Uyttenbroeck, Roel ; Université de Liège - ULiège > Forêts, Nature et Paysage > Biodiversité et Paysage
Hatt, Séverin ; Université de Liège - ULiège > Sciences agronomiques > Entomologie fonctionnelle et évolutive
Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
Francis, Frédéric ; Université de Liège - ULiège > Sciences agronomiques > Entomologie fonctionnelle et évolutive
Monty, Arnaud ; Université de Liège - ULiège > Forêts, Nature et Paysage > Biodiversité et Paysage
Haubruge, Eric ; Université de Liège - ULiège > Vice-Recteur de Gembloux Agro Bio Tech
Danthine, Sabine ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
Language :
English
Title :
Locusts and Grasshoppers: Future Foods?
Publication date :
08 May 2014
Event name :
4th International Conference on Updating Food Technology: A challenge towards Public Health Nutrition
Event organizer :
International Institute of Food and Nutritioanl Science (IIFANS)