The document discusses edible insects and their role in food security. It provides background on entomophagy (insect eating) and notes that approximately 2 billion people supplement their diets with insects. Many insect species are edible, including ants, grasshoppers, bees and wasps. The document then covers the history of edible insect consumption in various regions and cultures. It discusses the nutritional value of insects and common edible species consumed in places like Mexico, Thailand, Africa, Australia and more. The advantages and future prospects of insects as a sustainable food source are also summarized.

2. EDIBLE INSECT CONTRIBUTING TO FOOD
SECURITY AND FUTURE PROSPECTS
Seminar Incharge
Dr. S. S. Shaw Speaker
Deptt. Of Entomology Mamta Paikra
Ph.D. Scholar

3. Introduction
Entomophagy is the consumption of insects as
food’. The term “entomophagy” derives from the
Greek term “entomos” meaning insects; and
“phagein” means “to eat”; Combining both term
mean ‘insect eating’.
Insects supplement the diets of approximately 2
billion people and have always been a part of
human diets.
Many insect species are edible, including ants,
grasshoppers, bees, wasps, crickets etc.
Approximately 1400 insect species of the world
are known to be edible (van Huis, 2003). From the back left to the front: locusts,
bamboo worms, moth chrysalis, crickets,
scorpions, diving beetles and giant water
beetles

4. History of Edible insects
 In the bible, Moses is record saying that eating locust, crickets, and grasshoppers was
acceptable under jewish laws (Roberts). It also mentions that John the Baptist survived
for months in the desert living off locust and honey (Bryant).
The Greeks and Romans both ate insects. Records state that they ate locust and beetle
larva. Ancient Greeks ate grasshoppers and cicadas. Aristotle wrote they tasted best
between molts, and that females with eggs were very good. (II.G.15. Insects.
Cambridge World History of Food). Some grubs were fattened with grain before eaten
(Pope).
Native Americans ate insects as well. In the western United States, Native Americans
collected the larva of the Pandora moth, grasshoppers, and Mormon crickets for food.
Grasshoppers and crickets were roasted and ground together with pine nuts, grass seeds,
and berries to make cakes which were sun dried and stored. Considered a delicacy by
Native Americans and early European settles, these cakes were called “desert
fruitcakes” (II.G.15. Insects. Cambridge World History of Food).

5. WHY EAT INSECTS?
1. Nutritional
• Insects are a great source of nutritional elements such as proteins,
iron, lipids, etc.
2. Environmental
• Raising and harvesting insects for human consumption has a very low
environmental impact.
3. Cultural
• There are approximately 1,900 species of insects consumed by 80% of
the world’s nations.

6. 0
5
10
15
20
25
30
35
Coleoptera Lepidoptera Hymenoptera Orthoptera Hemiptera Isoptera Odonata Diptera others
Number of insect species, by order, consumed worldwide
Source: Jongema, 2012.

7. Consumption of Insect in Different Countries
Country Consumption of Insect
South America Butterfly ,Grasshoppers, crickets, Cicadas, Ants, Flies, Bees and
Wasps.
Colombia Giant queen ants, Palm grubs and Caterpillars.
Asia Grasshoppers, Crickets, Silk worm pupa, Dragonflies, Termites,
and Beetles .
Thailand Giant water beetle.
Africa Caterpillars , Mopane worm, Termites and Locusts.
Pacific Islands Palm grubs, Grasshoppers, Crickets, Stick insects, Mantids and
Locust.
Australia Honey ants, Grubs, Moth and Cerambycid beetle.
China Silkworm pupa, Fly larvae, Cricket, Blattaria,Termites and Locusts.
India Termite, Dragonfly, Grasshopper, Ants,Eri and Mulberry silkworm,
Honey bee, Cricket.
Insects Cambridge World History of Food ,Shantibala,2012

8. Common edible insects in India
Common name Scientific name Orde r Edible form
Diving beetle Cybister confuses Coleoptera Roasted fried and curry
Water scavenger Hydrophilus olivaceus Coleoptera Roast Forms of larva and
adult
Asian long
horned beetle
Anoplophora
glabripennis
Odonata Roasted and fried forms
Dragonflies Acisoma panorpoides Odonata Roasted or fried body
Giant water bug Belostoma indica Hemiptera With edible herbs and
spices
Red Ant Oecophylla smaragdina Hymenoptera Chatni
Nepa Laccotrephes maculatus Hemiptera Fried body
Grasshopper Oxya hyla hyla Orthoptera fried and edible with herbs
Termite Odentotermies sp. Isoptera Consumed live
Shantibala et al , 2012

9. Nutritional Value of selected Edible insects
Insects are a good source of protein,
vitamins, minerals and fats. Most
insects are good sources of iron and
zinc, and contain vitamins like
thiamine and riboflavin. Crickets are a
good source of calcium (Bryant).
Most lipids in bugs are long
chain unsaturated fats, where
typical livestock contains
unhealthy saturated fats (Raloff).

10. Termites, beetle grubs, and caterpillars are high in fat
and calories. Most insects that people eat have a greater
caloric value than beef, corn, wheat, and soybeans (An
Acquired Taste).
Caterpillars, lean ground beef, and the fish cod have comparable levels
of protein. The caterpillars are a better source of iron than the beef or
fish. Caterpillars are also high in thiamine and niacin, which are vitamins
B1 and B3 (Bryant).

11. Nutritional Value of Insects per 100 Grams
Insects Protein (g) Fat (g) CHO(g) Calcium
(mg)
Iron (mg)
Giant water beetle 19.8 8.3 2.1 43.5 13.6
Red ant 13.9 3.5 2.9 47.8 5.7
Silk worm pupae 9.6 5.6 2.3 41.7 1.8
Dung beetle 17.2 4.3 0.2 30.9 7.7
Cricket 12.9 5.5 5.1 75.8 9.5
Large grasshopper 14.3 3.3 2.2 27.5 3.0
Small grasshopper 20.6 6.1 3.9 35.2 5.0
June beetle 13.4 1.4 2.9 22.6 6.0
Caterpillar 28.2 n/a n/a n/a 35.5
Termite 14.2 n/a n/a n/a 35.5
Weevil 6.7 n/a n/a n/a 13.1
<http://www.ent.iastate.edu/Misc/insectnutrition.html> 26 Nov. 2010

12. Insects have been used in foods
we eat for quite some time with
very few people even knowing
about it (Youso).
cochineal insects on prickly pear
The dried and crushed bodies of
the female cochineal insect are used
to add color to foods (Youso).
 This red, pink, and purple color is
used to color ice cream, yogurts,
fruit juices, candies and more
(Youso).
Applications of insect

13. The shellac insect, which is in the same family as the cochineal insect
secretes a substance called lac. This lac protects the eggs until they hatch
and then it is harvested. Used in food products it is called confectioner's
glaze, resinous glaze, pure food glaze and natural glaze. This product is
used in many candies to make them shiny and keep them from sticking
together (Youso).
The nymph stage of the
shellac insect
These candies contain insect ingredients. Nerds contain carmine,
the dye made from the cochineal insect. Good & Plenty contain
carmine and the nymph stage of the shellac insect shellac. The
last example contains shellac.

14. Insect commodities sold in the market
Cricket Tequila flavoured candy with worm
Silk worms Giant water beetle

15. Fried grasshoppers, wrapped in fresh tortillas.
Insects food stall in Bangkok, Thailand

16. Types of Insects Eaten
Silk worm pupa
Fried giant water bug
 Some insects are eaten in their adult
form. Many are eaten while in the larva
stage, such as palm grubs, and in the pupa
stage, like wasp pupa (Bryant).
There are an estimated 234 species of
butterflies and moths eaten, as well as
344 species of edible beetles, and 314
species of wasps, ants, and bees that
people can eat. There are 239 species
of grasshoppers, crickets and
cockroaches eaten, as well as other
insects (Wikipedia).

17. Fried spiders
Fried scorpions
In some countries scorpions and
spiders, such as tarantulas, are eaten.
Spiders and scorpions are not insects,
but they are related to insects because
they all belong to a bigger group
called arthropods (Bryant).
Other insects eaten include
termites, cicadas, dragonflies,
and stick insects. Butterflies and
moths are mostly eaten in the
larva stage (II.G.15. Insects.“
Cambridge World History of
Food).

18. Entomophagy
Around the World

19. Insects Eaten in Central and South
America
Chapulines or fried
grasshoppers
In Mexico an estimated 1,700 species of insects are eaten. Seasoned grasshoppers are
eaten called Chapulines (Glausiusz). Other species of insects eaten include crickets,
cicadas, ants, flies, bees, and wasps (II.G.15. Insects. Cambridge World History of
Food).
Maguey
worms, ant
larva, and
fried
grasshoppers
In colombia the giant queen ants of the genus Atta are
considered a delicacy. Palm grubs and caterpillars are also
eaten ( II.G.15. Insects Cambridge World History of Food).

20. Insects Eaten in Asia
Giant water beetles
Crickets on a stick
Some insects eaten in asia include
grasshoppers, crickets, silk worm pupa,
dragonflies, termites, and beetles (II.G.15.
Insects World History of Food). Crickets
are often cooked in with rice, and
sometimes dry roasted for snacks. Larvae
are eaten in soups, stews, and stir fried
meals (Bryant).
The giant water beetle is a favorite in
Thailand and Laos. The water beetle is
said to taste like gorgonzola cheese
(II.G.15. Insects Cambridge World
History of Food). It is eaten roasted,
whole, and ground into a paste for making
sauces (Bryant).

21. In northern Thailand, bee brood is prepared to eat by wrapping the entire honeycomb
in banana leaves and steaming it. At least five species of bees and wasp larva are eaten
(II.G.15. Insects Cambridge World History of Food). In fact the demand for bees and
wasps is greater than any other insect. This is due to the high demand in countries like
China and Japan. Here wasps are often eaten raw or with boiled rice and they are sold
in department stores in glass jars (MacEvilly).

22. Insects Eaten in Africa
Cooked mopane worms
Dinner of mopane worms
A large number of people in Africa eat insects. In
the late 1980s a survey showed that 69% of Africans
ate caterpillars or lived in a house where someone
ate them (II.G.15. Insects Cambridge World History
of Food).
Caterpillars are a popular snack in
Africa. The mopane worm, which is
actually a caterpillar, is eaten fried,
dried, stewed in tomatoes, and even
raw. (II.G.15. Insects Cambridge World
History of Food).

23. Termites are eaten during the beginning of the
rainy season. Termites are high in fat, protein, and
lysine. People eat them roasted, raw, and fried
(II.G.15. Insects Cambridge World History of
Food).
Termites to be cooked, then eaten
Locusts are also eaten. Female locusts are preferred to males. They are high in protein
and fat, and a soup is made from the eggs (II.G.15. Insects Cambridge World History of
Food).

24. Insects Eaten in the Pacific Islands
Palm grubs
In Papua New Guinea, palm grubs are eaten
wrapped in banana leaves and roasted (Roberts).
Three species of palm grubs are eaten regularly
(II.G.15. Insects Cambridge World History of
Food).
Termites are also eaten. The sexual winged forms
are preferred which are higher in fat
content.(II.G.15. Insects Cambridge World History
of Food).
Termite

25. Insects Eaten in Australia
Witchetty grubs
Honey pot ants
Witchety grubs, which are the larva of moths, are
a popular food in Australia. They eat these grubs
raw and cooked. When cooked they are said to
taste likeroasted almonds (Bryant).
Australian Aborigines eat honey pot ants.
These ants are called black honey ants. The
worker ants body swells to the size of a grape
and is filled with nectar. Digging up these ants
is a traditional practice still taught to children
(II.G.15. Insects Cambridge World History of
Food).

26. Poultry, animal and fish fed with insects
•Poultry
Grasshoppers, crickets, cockroaches, termites, lice, stinkbugs,
cicadas,aphids, scale insects, psyllids, beetles, caterpillars, flies, fleas,
bees, wasps and ants have all been used as complementary food
sources for poultry (Ravindran and Blair, 1993).
•Fish
Farmers use termite for fish bait and Wingless grasshoppers and
crickets are also used as fish bait.
Black soldier flies, common housefly larvae, silkworms and yellow
mealworms have all been used as food source for animals(i.e. pig).
•Animal
Black soldier flies
Housefly larvae
Yellow mealworms

27. ADVANTAGES
 Insects provide high-quality protein and nutrients compared with meat
and fish.
 Insects are particularly important as a food supplement for
undernourished children because most insect species are high in fatty
acids (comparable with fish).
 They are also rich in micronutrients.
 Insects pose a low risk of transmitting zoonotic diseases
 New efforts and standards are required to assure nutritional quality
and safety of insect foods.

28. DISADVANTAGES
 Pesticide use can make insects unsuitable for human consumption.
 Herbicides can accumulate in insects through bioaccumulation.
 Cases of lead poisoning after consumption of chapulines were
reported by the California Department of Health Services in
November 2003.
 Adverse allergic reactions are also a possible hazard.

29. The Future of Edible insect
Bug Hors d’oeuvres
The United Nations Food and Agriculture Organization is looking at insects as a food
source for the future. A report by Paul Vantomme called insects “the forgotten food
crop.” In areas of the world with large populations of poor and disadvantaged people,
entomophagy is being encouraged (Roberts).
Eating insects is very sustainable and healthy for the environment since raising them
does not require large amounts of land or other resources (Roberts).
Dutch scientists are using biotechnology
to produce large quantities of insect cells
in containers. These cells are being looked
at as a possible source of protein that could
be added to breads ormolded into
“pseudoburgers”(Raloff).

30. Conclusion
• Insect consumption as an alternative source of food as
increasing in worldwide.
• Insects have a good nutritional value and high in protein
with all essential amino acids for the human diet.
• The noval approch of entomophagy can play an inter-
discipilnory role associated with foresting, traditional
medicine, agriculture and animal husbandry to combat the
present senerio of global food crisis.