Global hunger remained virtually unchanged from2021 to 2022, affecting around9.2 percent of the world population comparedto 7.9 percent in 2019 and it is estimated that about 735 million people faced hunger in 2022 (FAO, 2023). From 2021 to 2022, progress was made towardsreducing hunger in Asia and in Latin America, buthunger is still on the rise in Western Asia, the Caribbeanand all sub-regions of Africa. It is projected that almost 600 million people willbe chronically undernourished in 2030.
The prevalence of moderate or severe food insecurity at the global levelremained unchanged for the second year in arow after increasing sharply from 2019 to 2020.About 2.4 billionpeople (29.6 percent of the global population) were moderately or severely food insecurein 2022.With seven years remaining to our goal of ending hunger, food insecurity andmalnutrition in all its forms willremain out of reach. Projected numbers of undernourished indicate that the world is far off track to achieve Zero Hungerby 2030. Although world produces enough food to feed the population of over 8 billion souls, but the war on hunger is far from won and yet as many as 828 million people don’t have enough food to eat every day.
By 2050, our Mother Earth is estimated to house approximately 9.7 billion people and to sustain this number, the current food production would need to be doubled, reveals the FAO report.However, lands are scarce and expanding the area devoted to farming is not a sustainable option; oceans are overfished and climate change and related water shortages could have profound implications for food production in many regions. Further, livestock-based food, is becoming increasingly expensive, in both economic and environmental terms. On the one hand, livestock-based food industry is considered as a significant contributor ofcarbon emissions and a major user of land and water resources.
Eco-sustainability is a key issue, since unsustainable patterns of consumption and production are causally related to the current triple planetary crises of biodiversity loss, pollution and climate change.The challenges arising from climate change and continuous population growth are driving the search for alternative protein sources for humans (including insects, fungi, cultured lab-grown meat, micro and macroalgae, etc) that are nutritionally healthy and can be obtained more efficiently and sustainably than traditional sources of protein. To meet the present and future dietary and nutritional challenges, it is essential to promote the development of alternative food sources, which are more productive than traditional ones. In the context of feeding burgeoning global population while minimizing environmental impact, edible bugs as a future food for mankind have become an area of increasing interest for policy actors and are gaining worldwide recognition as sustainable protein sources.
Edible bugs have been recognized as promising alternative food delicaciesbecause they offer healthy, low-carbon and nutritious food source for humans. Looking through sustainability lens, the advantages are clear. Compared to traditional animal protein,cultivated insects can efficiently transform a wide variety of organic products, including agricultural and food wastes, into high-quality proteins with essential amino acids thereby contributing to a circular bio-economy.Farming edible insects can be an effective solution to food waste management which is a global problem.Their high fecundity, high feed conversion efficiency and rapid growth rates make them viable and attractive candidate for organized farming.
Insect production significantly uses less land and water; recent studies show that one gram of edible protein from animal sources requires 8-14 times as much land and approximately five times as much water compared to mealworms. They can be reared in small, modular spaces, making it feasible to raise them in rural as well as urban farm settings. The low carbon, water and ecological footprints associated with insect production, as compared to those of traditional livestock species, make them attractive from an environmental sustainability standpoint.
Historical evidences suggest that entomophagy started nearly 7000 years ago. These edible bugs inhabit both in aquatic and terrestrial ecosystems. As per FAO, 92 percent of known edible insect species are wild-harvested, 6 percent are semi-domesticated, and 2 percent are farmed.Consumption of insects is growing in popularity and more than 2300 edible varieties have been reported as edible insects.There are six common commercial edible insect species at present, including cricket (Achetadomesticus), honeybee (Apismellifera), domesticated silkworm (Bombyxmori), mopane caterpillar (Imbrasiabelina), African palm weevil (Rhynchoporusphoenicis) and yellow meal worm (Tenebriomolitor).
Culturally and religiously, entomophagy is particularly popular in tropical and subtropical regions due to the warm and moist climate. The immature forms of insects (pupae and larvae) are preferred for their abundant amino acids and fatty acids, which not only ensure the nutritional value, but also provide a unique and splendid flavor.The reasons for promoting and encouraging the future use of insects as sources of dietary nutrients are increasingly supported by their nutritional quality and chemical composition. Edible insects may have superior health benefits due to their high levels of vitamin B12, iron, zinc, fiber, essential amino acids, fatty acids, and antioxidants.
Edible insect oil contains healthy fatty acids such as lauric acid, oleic acid and omega-3 and omega-6 commonly found in coconut oil, olive oil and fish oil with health benefits. Substitution of edible insects in some food products with low nutritional value can increase protein content up to 100%. In addition to their nutritional and sustainability benefits, insects are reported to be a valuable source of bioactive compounds, such as bioactive peptides, chitin and chitosan, phenolic compounds and fatty acids, providing health benefits (e.g., antioxidant, antihypertensive, anti-inflammatory, antimicrobial, immunomodulatory) when consumed. Thus, edible insects are not only considered a good source of nutrients for human food, but also have the potential to be used as ingredients for nutraceuticals and functional foods. Studies on mice have shown that consumption of mealworm helps in managing body weight, improving health status and blood lipid profiles.
According to recent studies, the edible insect’s market size is estimated at USD 3.20 billion in 2023 and is expected to record a CAGR of 29% from 2023 to 2032 to reach USD16.39 billion by 2032. Emerging economies are expected to provide significant growth opportunities for the players operating in the edible insects market. However, a lack of awareness regarding the benefits of insect consumption is expected to remain a major challenge for the growth of this market during the forecast period of 2023–2032. According to FAO, insects are part of the diet of more than two billion people around the world. Currently, edible insects represent a niche market in western societies. However, insect farming is a growing industry as our dietary habits are rapidly changing and the willingness of consumers to try insect-based food is increasing.
The accessibility and affordability of edible insects are high in the market. They can be easily cultivated, procured, and incorporated into the daily diet as additives in various forms or as a whole, thereby enhancing the overall nutritional quality of the food. In addition, these insects exhibit minimal processing operations during post-harvest, thus providing a highly economical alternative to animal-based meat products.Globally edible insects market offers range of productslike, insect powder, insect meal, insect oil, whole insect (viz., crickets, mealworms, black soldier flies, buffalo worms, grasshoppers, ants, silkworms, cicadas and other edible insects), its use in human food, protein bars and shakes, bakery, confectionery, beverages and animal nutrition.
Entomophagy is the key to solving the growing needs of nutrients globally because edible insects can provide high amounts of proteins, fats, vitamins and mineral elements with great economic and environmental advantages.Consuming insects wisely and healthily can offer a trendy solution to poverty and hunger. Edible insects are playing an important role in various food systems. In fact, they have been a vital source of essential nutrients in many developing regions. Many people are still under economic pressure and are therefore malnourished. Practically, it is easier to adjust their traditional food systems rather than force them to follow unfamiliar foreign diets.
The acceptability of foods can change over time. Tomatoes were once regarded as poisonous in Britain and dismissed for over 200 years. Lobsters, now an expensive delicacy, were formerly so abundant in the US that they were served to workers and prisoners and were commonly used as fertilizer and fish bait. Recent scientific literature suggests that, when cooked or processed in certain ways (viz, boiling, roasting, sun-drying, pasteurization, enzymatic proteolysis, high pressure processing, etc) renders these bugs as safer and nutritious food.
In general, creepy crawlers are a good source of protein, fatty acids, vitamins and minerals. This makes them a potential food delicacy and thereby offers many health and planetary advantages. Edible bugs can also be a nutritionally beneficial and sustainable source of feed for animals. These factors make insects a good prospect to help address food insecurity issues related to a rising global population, without simultaneously harming the environment. Large-scale production of insect-based foods may help solve the looming global food insecurity problem and contribute to accomplishing the sustainable development goals set by the United Nations.
(The Author is Veterinary Assistant Surgeon (Gr-II), Animal Husbandry Department, J&K. Email: [email protected])
