History of insect farming
The ancient Greeks and Romans enjoyed eating bugs. According to Pliny, a Roman scholar from the first century, wine and meal-fed larvae were popular food among Roman elites. Insect cultivation is nothing new, even if most insects are still gathered in the wild. Domesticated silkworms have been bred for about 5000 years, but European sweet bees may have been tamed for 7000 years. Insect consumption by humans dates back to antiquity (Tabassum-Abbasi et al., 2016, pp. 1754-1766). In Africa and Southeast Asia, termite ingestion is a cultural norm. Termites are a delicacy in Kenya, and even communities eat them straight off the mound. Termites boast a high protein content and a full complement of amino acids.
Many insects have a nutty flavor, while others have a minty one (SciBugs, 2015). In Ghana, winged termites are still gathered after spring rains and used for frying, roasting, and baking (SciBugs, 2015). Because they were now people who had not survived insects for thousands of years, they would not have re-opted or relied on food to devour insects in the first place. Because farming and domesticating insects are safer than searching for and killing wild game, many insect-dependent societies have recently shifted to agriculture. Feed produced from farmed insects is low-cost, simple to produce, and in plenty. While many Western nations have abandoned eating insects, they remain an integral part of traditional cuisine for many others. Over 250 businesses throughout the globe are capitalizing on insects as a rising source of protein for human use. Insects will generate over $900 million in 2016 as a standalone feed sector and over $1.5 billion by 2022. (SciBugs, 2015). Recent studies and marketplaces indicate that the demand for insect-based foods will reach about $1.2 billion by 2023. This represents a CAGR of 23.8%.
Insect farming overview
It is projected that by the year 2050, the worldwide food supply will require an increase of sixty percent in comparison to that in 2005/2007 in order to satisfy the requirements of the expanding global population. Insects are now being investigated as a feasible option for resolving the food system’s problems. Insect farming, particularly enclosed and indoor insect farming, is an important method for producing food on a consistent basis throughout the year because many types of insects are only available during specific seasons of the year or months. The processing and utilization of insect-based goods need to increase in both quantity (due to lower prices), as well as quality in order to increase the availability of food and reduce the negative effects on the environment. This is a subject that is of the utmost importance to those who live in cities.
With a growing human population, decreasing food supply, and shrinking government aid programs, this will become increasingly urgent in the future years. Increases in undernourished and malnourished people might be expected in both rural and urban areas. Truth be told, more is needed than just avoiding these irregularities. As an added bonus, “Mini livestock offers benefits over conventional livestock production: with more diversity, higher nutritional levels, higher energy efficiency, higher reproduction rates, reduced environmental imprint, and cheaper prices” (Skrivervik, 2020, p. 1). Insects’ rapid rates of reproduction and short life cycles provide economic benefits since they contribute to better animal health and more plentiful food supplies (Caparros Megido et al., 2016, pp. 237–243). There is a lower demand for resources like water, land, and labor when raising insects instead of traditional cattle. Insects have a wealth of essential nutrients, including protein, vitamins A, B, C, D, E, and amino acids (Caparros Megido et al., 2016, pp. 237–243)
In order for insects to develop normally while kept in captivity, the right temperature, relative humidity, photoperiod, quality feeder, and protection from parasitoids and illnesses are essential (Gahukar, 2020). As a means of improving mass processing, it was proposed that silkworm food be biofortified with protein, vitamins, and other essential nutrients. In such cases, technical oversight might allow for the practice of sustainable industrial agriculture of food products (Deroy et al., 2015, pp. 44-55). According to studies, the production and sustainability of protein are crucial to the efficiency of any insect production system, the quality and quantity of its protein output, and the environmental influence, which is decided by the quality of the insect diet (van Huis & Oonincx, 2017, p.43).
The use of food waste as feed in insect farms has the dual benefit of reducing food waste and providing a plentiful, inexpensive food source for insect farmers. Feeding insects with leftovers from restaurants and grocery stores is a win-win for both the insects and the environment.
Cultural Considerations
Westerners have tried unsuccessfully to incorporate insects into their diet due to a number of links with health and agriculture. Consumers are already in a difficult position, but you can make it much more so by asking them to justify and take responsibility for your actions; many people agree that eating insects is a good idea in principle and that they must eat some insects eventually, but few are actually willing to do so. The consumption of insects is still considered taboo in Western countries. In this case, there are valid justifications. Theorizations exist. Many people believe the following are all results of where you live: Over the past million years, Europe has seen a series of cold ages that have made the continent significantly less habitable. This, in addition to the continent’s small size and rather flat terrain, worked against rich biodiversity (Marsh, 2019). Europe only possesses 2% of the world’s edible insects, and those that are there aren’t very abundant. In addition, the media often portrays bugs in a negative light, using them as symbols of impending doom.
From a psychological point of view, it is interesting to consider how people’s food preferences appear to be impacted by their exposure to fair reform in representation, as well as their taste preferences. Existing regulations see cultural acceptance of insects as a significant challenge. However, enticing arguments about the benefits to the environment or nutrition are not enough to convince most individuals to try entomophagy. The revolt against entomophagy may be seen as a loss of taste by many Europeans (van Huis & Oonincx, 2017, p. 43). People’s opinions can be altered through the use of sensory strategies like rebranding and new packaging. Unlike in parts of Africa, Latin America, and Asia, where eating insects is a cultural norm, entomophagy developed independently in the West. Labels like “unclean” and “hazardous” are difficult to introduce and get people to accept since they are associated with a strong emotional response, such as revulsion, toward insects, even more so than the possibility that they may be consumed (Skrivervik, 2020, p. 4).
Humane approaches have historically failed. It’s a common topic of conversation about entomophagy that numerous cultures throughout the world eat insects. It’s unlikely that this strategy will convince consumers to incorporate a whole novel food group into their diets (van Huis & Oonincx, 2017, p.43). Insects do not indicate that people devour them at will, but it seems that people, even those living in the same community and location, have different ideas about what constitutes “acceptable” food. Unlike in parts of Africa, Latin America, and Asia, where eating insects is a cultural norm, entomophagy developed independently in the West. It is difficult to introduce and get people to accept labels like “unclean” and “hazardous,” especially when they apply to insects, which are associated with more than just distaste but also potential food poisoning. While there are over one million different bug species, Westerners tend to ignore this diversity and assume that all insects taste the same. This is an example of naïve entomology. The first step in changing Westerners’ attitudes toward insects is likely to be demonstrating that people from different backgrounds and cultures approach the topic with different assumptions.
It’s possible that we could make the case that it’s best not to use examples from other civilizations in an effort to persuade people that it’s okay to eat insects. A great deal of enjoyment may be had from the act of preparing, eating, and remembering with others over delectable meals. In order for entomophagy to become more commonplace in Western cultures, individuals living in such regions must first acquire acclimation to the appearance, smell, texture, and flavor of insects. Another problem is sustainability. At this time, the larvae are raised in heated chambers before being frozen, which is a procedure that needs a significant amount of energy. It is essential to locate solutions that can cut energy use over the long run. One of the things that put people off is the price. In Western Europe, the price per gram of insect protein is currently higher than the price per gram of animal protein for the same quantity of animal protein due to the significant amount of handwork that is involved in the production of insect protein as well as the small size of the processing facilities (Shelomi, 2015, pp. 311-318).
In addition, a study project with a cross-cultural focus was carried out to investigate the readiness of consumers in Germany and China to eat a variety of processed goods made from insect-based ingredients. In terms of flavor, nutritional content, familiarity, and social approbation, all insect-based dishes received higher evaluations from the Chinese than they did from the Germans (Hartmann et al., 2015, pp. 148-156). The rates of intake of refined and unprocessed meals were found to be the same, despite the fact that the participants gave the impression that they were more equipped to consume the foods that were tested. In comparison to the amount of unprocessed food they ate, the Germans had a significantly greater consumption rate of processed meals based on insects (Hartmann et al., 2015, pp. 148-156). As a result, it would indicate that neophobic responses and adverse attitudes towards the use of insects as food can be alleviated if insects were mixed into familiar recipes and provided as food alternatives in Western enterprises.
The aforementioned study offers some insightful takeaways that a modest business that has its sights set on penetrating the Western market for meals derived from insects may utilize to shape the formulation of its marketing tactics. The findings of this study specifically imply that it may be easier to advertise refined insect-based meals to Western customers, as these consumers are more likely to be open to the idea of eating these goods than they are to consume uncooked insect-based foods. In addition, the research suggests that when developing marketing strategies for foods derived from insects or insects themselves, it is essential to take into account the attitudes of potential customers toward these foods, as these attitudes may be a factor in determining whether or not individuals are willing to try the foods in question. Because of this, small businesses that are interested in breaking into the Western market for foods derived from insects could concentrate their marketing efforts on promoting refined products derived from insects while also making sure to target customers who have a positive attitude towards insects and foods derived from insects. In addition, small businesses might reach out to prospective clients and market their products by using social media platforms such as Twitter and Facebook to connect with users of these services. In general, this study offers consumers information on their goods to discuss with one another. In the long run, the use of these tactics can result in an increase in the number of refined meals based on insect proteins sold in Western markets.
Flexibility, profit, and environmental benefit are all advantages of insect farming. More than its fair share of advantages went to the agricultural industry, which is investing in innovation for the next few decades to meet consumers’ need for healthy, low-cost options. Insects are an underutilized resource with the potential to make our agricultural systems more secure, environmentally friendly, and fair to all people. Farming insects is a promising industry, but it takes a long time to realize its full potential. The development of the sector would benefit greatly from holistic analyses that take the economy into account. A proper regulatory structure comprising rules, regulatory bodies, and industry standards must be developed to govern and manage the production, treatment, and use of insects as food for human consumption.
References
Deroy, O., Reade, B., and Spence, C. (2015). The insectivore’s dilemma, and how to take the West out of it. Food Quality and Preference, 44, 44–55. https://doi.org/10.1016/j.foodqual.2015.02.007
Gahukar, R. T. (2020). Edible insects collected from forests for family livelihood and wellness of rural communities: A review. Global Food Security, 100348. https://doi.org/10.1016/j.gfs.2020.100348
Hartmann, C., Shi, J., Giusto, A., and Siegrist, M. (2015). The psychology of eating insects: A cross-cultural comparison between Germany and China. Food Quality and Preference, 44(44), 148–156. https://doi.org/10.1016/j.foodqual.2015.04.013
Marsh, E. (2019, April 22). A History of Eating Bugs. The Clever Root. https://thecleverroot.com/a-history-of-eating-bugs/#.YIjSGLVKiiM
Megido, R.C., Gierts, C., Blecker, C., Brostaux, Y., Haubruge, É., Alabi, T. and Francis, F., 2016. Consumer acceptance of insect-based alternative meat products in Western countries. Food quality and preference, 52, pp.237-243.
SciBugs. (2015, February 12). Eating Insects: A Journey Through Time. Ask an Entomologist. https://askentomologists.com/2015/02/11/journey-through-time/
Shelomi, M. (2015). Why we still don’t eat insects: Assessing entomophagy promotion through a diffusion of innovations framework. Trends in Food Science & Technology, 45(2), pp,311–318. https://doi.org/10.1016/j.tifs.2015.06.008
Skrivervik, E. (2020). Insects’ contribution to the bioeconomy and the reduction of food waste. Heliyon, 6(5), e03934. https://doi.org/10.1016/j.heliyon.2020.e03934
Tabassum-Abbasi, Abbasi, T., and Abbasi, S. A. (2016). Reducing the global environmental impact of livestock production: the minilivestock option. Journal of Cleaner Production, 112(112), pp.1754–1766. https://doi.org/10.1016/j.jclepro.2015.02.094
van Huis, A., and Oonincx, D. G. A. B. (2017). The environmental sustainability of insects as food and feed. A review. Agronomy for Sustainable Development, 37,p.43 https://doi.org/10.1007/s13593-017-0452-8
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