Day2_Theme5_ Gianmarco Jamal Amato
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Presentation at the 5th Global Science Conference on Climate-Smart Agriculture. Title: The importance of the acceptance of entomophagy in Western countries for a sustainable change in western and global diets Speaker: Gianmarco Jamal Amato
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Day2_Theme5_ Gianmarco Jamal Amato
- 1. The importance of the acceptance of entomophagy in western countries for a sustainable change in western and global diets 5th Global Science Conference on Climate Smart Agriculture Bali, Indonesia 9th Nov. 2019 Gianmarco Jamal Amato
- 2. 2 Red palm weevil (Rhynchophorus ferrugineus)
- 3. 3 Baños de Agua Santa, Ecuador 2018
- 4. Goal Examination of the acceptance of entomophagy in Germany and Italy Which country has the higher acceptance rate? Which participants have the highest willingness to consume? Which form of consumption is preferred? 4
- 5. Method • Research method: Online survey • Creation of questionnaires in German and Italian • Participants: n = 200 • Germany: n = 100; Italy: n = 100 • Distribution: Friends and relatives (n = 13/14) with request for redirection (snowball principle) • Data analysis: χ² -test for differences between the two countries 5
- 6. Results Participants: Male 49% Female 51% Age distribution: 6 51%49% Female Male 0% 27% 22% 34% 17% 0% 29% 18% 32% 21% 0% 10% 20% 30% 40% Under 18 18-29 30-45 46-60 Over 60 Germany Italy
- 7. Results Educational level: 7 2% 3% 3% 26% 5% 9% 11% 29% 10% 2% 0% 3% 0% 37% 4% 13% 16% 22% 4% 1% 0% 5% 10% 15% 20% 25% 30% 35% 40% Secondary general school certificate Ordinary level Specialised Advanced level Advanced Level Vocational training Bacherlor Master Diploma Postdoctoral Qualification Other Germany Italy
- 8. Results Comparison of the acceptance of entomophagy in both countries 8
- 9. Compatibility of insects with culinary culture 9
- 10. Level of disgust 10 5% 7% 22% 22% 16% 12% 16% 0% 5% 10% 15% 20% 25% 1 very low 2 3 4 5 6 7 very strong Weighted average = 4,37 Germany 13% 11% 10% 9% 12% 10% 35% 0% 5% 10% 15% 20% 25% 30% 35% 40% 1 very low 2 3 4 5 6 7 very strong Weighted average = 4,66 Italy
- 11. Willingness to consume 11 31% 17% 17% 17% 9% 6% 3% 0% 5% 10% 15% 20% 25% 30% 35% 1 very low 2 3 4 5 6 7 very strong Weighted average = 2,86 Germany 51% 15% 12% 5% 14% 1% 2% 0% 10% 20% 30% 40% 50% 60% 1 very low 2 3 4 5 6 7 very strong Weighted average = 2,27 Italy
- 12. Willingness to consume after providing information 12 21% 11% 21% 18% 15% 9% 5% 0% 5% 10% 15% 20% 25% 1 very low 2 3 4 5 6 7 very strong Weighted average = 3,42 Germany 35% 11% 14% 15% 15% 3% 7% 0% 5% 10% 15% 20% 25% 30% 35% 40% 1 very low 2 3 4 5 6 7 very strong Weighted average = 3,01 Italy
- 13. Results Profiling of the most willing participants Relevant factors of influence: • Sex • Age • Familiarity with the topic 13
- 14. Sex 14
- 15. Age 15 3.59 2.52 2.32 2.28 2.71 2.5 2.71 1.57 0 0.5 1 1.5 2 2.5 3 3.5 4 Germany Italy Weighted average of willingness to consume 18-29 30-45 46-60 Over 60 3.81 3.76 2.95 2.89 3.41 2.94 3.41 2.19 0 0.5 1 1.5 2 2.5 3 3.5 4 4.5 Germany Italy Weighted average of willingness to consume after information transfer 18-29 30-45 46-60 Over 60
- 16. Compatibility of insects with culinary culture 16
- 17. Consumption reasons of age group 18-29 17 37.0% 58.6% 11.1% 6.9% 25.9% 31.0% 3.7% 17.2% 44.4% 27.6% 7.4% 6.9% 22.2% 13.8% 18.5% 10.3% 14.8% 10.3%11.1% 17.2% 0.00% 10.00% 20.00% 30.00% 40.00% 50.00% 60.00% 70.00% Germany Italy Curiosity Social influence (friends, family, relatives) Desire for cultural development Desire for nutritional variety (nutrient supplementation) Environmental friendliness of the product Familiarity with product (taste, smell) Information about the product (health benefits, safety) High protein content Further reasons None
- 18. Familiarity with the topic 18 3.04 3.23.05 2.26 1.88 1.89 0 0.5 1 1.5 2 2.5 3 3.5 Germany Italy Weighted average value of willingness to consume Yes, heard about it Yes, concerned with it No 3.88 2.4 4.38 4.72 5.13 5.33 0 1 2 3 4 5 6 Germany Italy Weighted average value of disgust level Yes, heard about it Yes, concerned with it No
- 19. Results Identification of potential product forms 19
- 20. Potential product forms 20 38% 34% 42% 33% 49% 15% 7% 19% 18% 4% 0% 10% 20% 30% 40% 50% 60% Germany 20% 13% 37% 19% 24% 8% 3% 24% 39% 4% 0% 5% 10% 15% 20% 25% 30% 35% 40% 45% Italy
- 21. Conclusions • Provision of information crucial • low willingness to consume insects can be positively influenced in Western countries • young male individuals with environmental awareness greatest potential • processed product form has potential of promotion 21
- 22. Conclusions 22 • Information transfer • Processed product forms • Focus on right consumer groups • Confrontation with insect products Enforce entomophagy in the Western world and globally Improve the sustainability of our global food system
- 23. Thank you very much for your attention! E-Mail: gianmarco.amato@outlook.com 23
- 24. Literature • Caparros Megido, Rudy; Gierts, Chloé; Blecker, Christophe; Brostaux, Yves; Haubruge, Éric; Alabi, Taofic; Francis, Frédéric (2016): Consumer acceptance of insect-based alternative meat products in Western countries. In: Food Quality and Preference 52, S. 237–243. • DeFoliart, Gene R. (1999): INSECTS AS FOOD: Why the Western Attitude Is Important. In: Annual Review of Entomophagie, S. 21– 50. • Dobermann, D.; Swift, J. A.; Field, L. M. (2017): Opportunities and hurdles of edible insects for food and feed. In: Nutr Bull 42 (4), S. 293–308. • Dossey, Aaron T.; Morales-Ramos, Juan A.; Rojas, M. Guadalupe (Hg.) (2016): Insects as sustainable food ingredients. Production, processing and food applications. London, United Kingdom: Academic Press (Elsevier). • FAO (2016): The state of food and agriculture: climate change, agriculture and food security. Rome. 24
- 25. Literature • Gahukar, R. T. (2016): Edible Insects Farming: Efficiency and Impact on Family Livelihood, Food Security, and Environment Compared With Livestock and Crops. In: Aaron T. Dossey, Juan A. Morales-Ramos und M. Guadalupe Rojas (Hg.): Insects as sustainable food ingredients. Production, processing and food applications. London, United Kingdom: Academic Press (Elsevier), S. 85–111. • Hartmann, Christina; Siegrist, Michael (2016a): Becoming an insectivore. Results of an experiment. In: Food Quality and Preference 51, S. 118–122. • Hartmann, Christina; Siegrist, Michael (2016b): Insects as food: perception and acceptance. In: Ernährungs Umschau, S. 44–50. • Illgner, Peter; Nel, Etienne (2000): The Geography of Edible Insects in Sub‐Saharan Africa. A study of the Mopane Caterpillar. In: The Geographical Journal 166 (4), S. 336–351. 25
- 26. Literature • Kelemu, S.; Niassy, S.; Torto, B.; Fiaboe, K.; Affognon, H.; Tonnang, H. et al. (2015): African edible insects for food and feed: Inventory, diversity, commonalities and contribution to food security. In: Journal of Insects as Food and Feed 1 (2), S. 103–119. • Looy, Heather; Dunkel, Florence V.; Wood, John R. (2014): How then shall we eat? Insect-eating attitudes and sustainable foodways. In: Agric Hum Values 31 (1), S. 131–141. • Nikos, Alexandratos; Bruinsma, Jelle (2012): World Agriculture towards 2030/2050: the 2012 revision. ESA Working paper No. 12- 03. FAO. Rome. • Pye Smith, Charlie (2011): Farming's climate-smart future: placing agriculture at the heart of climate-change policy. Wageningen, Netherlands: CGIAR Research Program on Climate Change, Agriculture and Food Security (CCAFS) and the Technical Centre for Agricultural and Rural Cooperation (CTA). 26
- 27. Literature • Rumpold, Birgit A.; Schlüter, Oliver K. (2012a): Nutritional composition and safety aspects of edible insects. In: Molecular Nutrition & Food Research 57 (5), S. 802–823. • Rumpold, Birgit A.; Schlüter, Oliver K. (2012b): Potential and challenges of insects as an innovative source for food and feed production. In: Innovative Food Science & Emerging Technologies 17, S. 1–11. • Schäfer, Bernd; Bandick, Niels; Epp, Astrid; Hirsch-Ernst, Karen-I.; Pucher, Johannes; Schumann, Regina et al. (2016): BfR-Symposium „Insekten als Lebens- oder Futtermittel. Nahrung der Zukunft?“ Bericht zum Symposium am 24. Mai 2016. In: J. Verbr. Lebensm. 11 (3), S. 281–289. • Schlup, Yannik; Brunner, Thomas (2018): Prospects for insects as food in Switzerland. A tobit regression. In: Food Quality and Preference 64, S. 37–46. 27
- 28. Literature • Steinfeld, Henning; Gerber, Pierre; Wassenaar, Tom; Castel, Vincent; Rosales, Mauricio; Haan, Cees de (2006): Livestock's long shadow. Environmental issues and options. Rom: Food and Agriculture Organization of the United Nations. • Tilman, David; Clark, Michael (2014): Global diets link environmental sustainability and human health. In: Nature 515 (7528), S. 518–522. • United Nations, Department of Economic and Social Affairs, Population Divison (2017): World Population Prospects: The 2017 Revision, Key Findings and Advance Tables. Working Paper No. ESA/P/WP/248. • van Huis, A.; Dicke, M.; van Loon, J.J.A. (2015): Insects to feed the world. In: Journal of Insects as Food and Feed 1 (1), S. 3–5. • van Huis, Arnold (2013): Potential of insects as food and feed in assuring food security. In: Annual review of entomology 58, S. 563– 583. 28
- 29. Literature • van Huis, Arnold (2015): Edible insects contributing to food security? In: Agric & Food Secur 4 (1), S. 1–9. • van Huis, Arnold (2017): Edible insects: Marketing the impossible? In: Journal of Insects as Food and Feed 3 (2), S. 67–68. • van Huis, Arnold; van Itterbeeck, Joost; Klunder, Harmke; Mertens, Esther; Halloran, Afton; Muir, Giulia; Vantomme, Paul (Hg.) (2013): Edible Insects. Future prospects for food and feed security. Rome: Food and Agriculture Organization of the United Nations (FAO forestry paper, 171). • Verbeke, Wim (2015): Profiling consumers who are ready to adopt insects as a meat substitute in a Western society. In: Food Quality and Preference 39, S. 147–155. • Verneau, Fabio; La Barbera, Francesco; Kolle, Susanne; Amato, Mario; Del Giudice, Teresa; Grunert, Klaus (2016): The effect of communication and implicit associations on consuming insects. An experiment in Denmark and Italy. In: Appetite 106, S. 30–36. 29
- 30. Literature • Yen, Alan L. (2009): Edible insects. Traditional knowledge or western phobia? In: Entomological Research 39 (5), S. 289–298. 30
- 31. Internet fonts • http://www.free-icons-download.net/images/knife-and-fork-icon- 86146.png • • https://static.thenounproject.com/png/163810-200.png • • https://image.flaticon.com/icons/png/512/201/201634.png • • https://www.jouerenlignefr.com/sites/default/files/jeannot.png • • https://www.accuratetechnologies.com/portals/0/Locations/Germa ny.png • 31
- 32. Internet sources • https://media.istockphoto.com/vectors/larva-icon-elements-of- world-of-insects-icon-for-concept-and-web-apps-vector- id957094952?k=6&m=957094952&s=612x612&w=0&h=1taPjQd107 Eo6PYwZqx3GrwLNUD53-43-oUwUNbHBn0= • pngimg.com/uploads/caterpillar/caterpillar_PNG62.png • https://ballzbeatz.com/wp-content/uploads/2018/01/Cricket-Decal- Sticker.jpg • • https://i.pinimg.com/originals/76/51/a5/7651a5267710abed7b7ecd fad89d1792.jpg • https://www.freepng.es/png-yx6hb8/ 32
- 33. Compatibility of insects with culinary culture 33 15% 31% 24% 27% 3% 0% 5% 10% 15% 20% 25% 30% 35% Germany Not compatible at all Rather not compatible Neutral Quite compatible Very good compatible 32% 41% 17% 8% 2% 0% 10% 20% 30% 40% 50% Italy Not compatible at all Rather not compatible Neutral Quite compatible Very good compatible
- 34. Gender 34 2.61 2.08 3.12 2.47 0 0.5 1 1.5 2 2.5 3 3.5 Germany Italy Weighted average of willingness to consume Female Male 4.73 4.88 4 4.43 0 1 2 3 4 5 6 Germany Italy Weighted average of distgust level Female Male
- 35. Age 35 37.0% 58.6% 11.1% 6.9% 25.9% 31.0% 3.7% 17.2% 44.4% 27.6% 7.4% 6.9% 22.2% 13.8% 18.5% 10.3% 14.8% 10.3%11.1% 17.2% 0.00% 10.00% 20.00% 30.00% 40.00% 50.00% 60.00% 70.00% Germany Italy Consumption reasons of the age group 18-29 Curiosity Social influence (friends, family, relatives) Desire for cultural development Desire for nutritional variety (nutrient supplementation) Environmental friendliness of the product Familiarity with product (taste, smell) Information about the product (health benefits, safety) High protein content Further reasons None
- 36. Age 36 0.00% 10.00% 20.00% 30.00% 40.00% 50.00% 60.00% 70.00% 18-29 30-45 46-60 Over 60 18-29 30-45 46-60 Over 60 ItalyGermany Compatibility of food culture of respondents with introduction of edible insects Not compatible at all Rather not compatible Neutral Quite compatible Very well compatible
Editor's Notes
- Ladies and gentlemen, I am happy to be invited to this magnificent conference and to have the opportunity to speak about the importance of entomophagy. As you all know, sustainability in our diets is an essential measure for achieving our SDG’s…
- And Since edible insects are increasingly seen as a potential approach..
- I have been concerned with the acceptance and devélopment of entomophagy in the Western World.
- I analyzed the Acceptance of Entomophagy in my two Countries of origin, Germany and Italy, I tried to find out: - Which country has the higher acceptance rate? - Which participants have the highest willingness to consume? - In which form the consumption is preferred?
- I started an Online Survey by creating questionnaires in German and Italian. The total amount were 200 participants with 100 Italian and 100 German respondents. The distribution took place through friends and relatives, with a request of redirection in form of a snowball principle. To analyze relevant differences between the two countries I used the χ²(sci-square) -test
- - The gender distribution was balanced: there were 49% males and 51% females in each country. - Comparing the age distribution a relative Homogeniety can be observed.
- And if you look at the level of education: the majority of respondents in both countries had a Diploma or an A-Levels Certificate.
- But let‘s head over to the more interesting results:
- In brief: -Accepptance of entomophay was lower in italians than in german participants. -which Perceived edible insects singnifacantly more comaptible with their eating culture. -This because the german food culture is living a faster changement process than the Italian one, wich is more tradition oriented and globally recognised for its gastronomic and nutritional qualities.
- By using a seven-step scale I analyzed the level of disgust of both countries: - 1 = very low lever of distugst; 7= very strong one -The weighted avarege value was calculated -and it was observable that German respodents perceived a SIGNIFICANT lower disgust. (Wich was not really surprising, since I have a lot of German friends who are eating spaghetti with ketchup).
- With the same method it cuold be identified that Germans had a significant higher Willingness to consume than italian participants. weighted average value for GER was: 2.9 weighted average value ITA: 2.3 ( significant Difference=0.6 units) Yes, Willingness to consume is generally considered to be rather low in both countries. But Ladies and gentlemen, remember this slide, because the following result was almost astonishing:
- During the course of the survey, the willingness to consume was asked again, but with the mediation of positive info...like the health and ecological benefits of the consumption. It could be observed:- Consumption readiness increased rapidly in both countries Germany increased of (0,6 units) Italy increased of (0.7 units) reducing the difference between both countries from 0.6 to 0.4 units And this time there was no significant difference calculated anymore. Interesting no? how in the same survey a minimal input of information increases the willingness to consume of the western respondents so significantly.
- It was possible to identify 3 Factors that had the strongest influence on the level of acceptance: Sex, Age and Familiarity with the topic
- Female respondents tended to have a lower willingness to consume and a higher disgust level. Consequently male respondents showed the greater acceptance potential.
- The participants between the age of 18 and 29 years showed the greatest willingness to consume, especially after mediation of information.
- Focusing on the compatibility of insects with the food culture, it was observable that especially elder generations perceived edible insects as less compatible. Therefore let‘s focus more on the younger participants:
- the main consumption reasons of the age class 18-29 where in both countries the same: Curiosity, Desire for cultural development and Environmental friendliness. Young male consumers with a clear environmental awareness, impacting their nutritional choices, have the greatest potential to become trendsetters of entomophagy
- Mainly participants without knowledge on edible insect showed a lower willingness to consume and a higher distgust level. This illustrates again the importance of information transfer in order to improve the acceptance of entomophagy.
- The most eaten insects by the participants so far where Grasshoppers, Larvea, Grills and Caterpillars.
- And processed product forms were preferred by the majority of the participants. GER participants preferred to consume insects as Flour in Pasta and chips or as protein powder. Interesting is, that Germans had a relative high willingness to consume insects in unprocessed forms like as part of a dish (on pasta) and even as a whole Insect. In contrast, 40% of Italians preferred not to eat insects at all. Or to eat them as protein powder, as an ingredient of a processed product, like flour or as a spice.
- In conclusion it can be said that: Information transfer proved to be essential to enforce the acceptance in western countries. the willingness to consume can be therefore influenced positively. Young male consumers of the age 18-29 with a clear environmental awareness have the biggest potential to become trendsetters. Processed product forms proved to be essential for the sewing of consumers and entomophagy.
- Information transfer, Processed product forms, Focus on right consumer groups and a confrontation with insect prod. are important measures to: -enforce entomophagy in the western world and on a global scale -and to improve the sustainability of our global food system.
- Furthermore, the participants were asked about the compatibility of their own culinary culture with the introduction of edible insects. GER Respondents felt a significant stronger compatibility between insects and their eating culture.
- Female respondents tended to have a lower willingness to consume and a higher disgust. Consequently male respondents had the greater acceptance potential. Well the difference between the gender does not seem to be very strong, but these results emphasize the conclusions of previous studies.
- The main consumption reasons of the age class 18-29 where in both countries the same: Curiosity, Desire for cultural development and Environmental friendliness. Young male consumers with a clear environmental awareness, impacting their nutritional choices, have the greatest potential to become trendsetters of entomophagy
- Emphazising again on the compatibility of insects with the food culture, it is observable through these peaks that especially elder generations perceived insects as less compatible.