For some, eating insects is part of everyday life, while for others the very thought is repulsive. Eating insect-fed poultry may be a step removed from consuming them directly, but it is worth considering how many consumers in markets that have little or no tradition of eating them view this protein source.
Why is eating insects such an issue for many of us?
The topic came under the microscope at the latest edition of trade show EuroTier, where Dr. Nils Th. Grabowski, of the University of Veterinary Medicine Hannover, looked at beliefs surrounding insect consumption and whether they are accurate or not.
Some people, he noted, believe that insects are simply emergency foods, eaten when there’s nothing better available. Others believe them to be a cheap alternative that will eventually replace meat, or a protein-rich superfood, yet others simply see them as being gross!
Are these beliefs justified? Most are not and are detrimental to the development of the insect industry.
Yuk or yum?
There are, Grabowski continued, already plenty of other foods that are considered gross
Take, for example, the fermented herring Surströmming, usually eaten outdoors due to its pungent smell, or the fermented shark Hákarl. In some countries, certain cheeses are viewed as disgusting. Disgust, of course, is relative.
And what about the belief that insects are dirty and spread disease and so are not really something that should be consumed?
This really only becomes an issue if the legal requirements for rearing them are not followed, Grabowski added and, as avian influenza has shown us, insects are far from unique in posing a possible health risk to humans.
Perhaps the most significant risk to human health from consuming insects is the possibility of allergic reactions, especially amongst those that are allergic to crustaceans and dust mites, for example.
Low-cost meat replacement?
As to insects being a cheap alternative to meat, in Thailand, for example, buying some high-quality fresh insects can be as expensive as buying chicken or beef, meaning that this is not really the case. They should not be viewed as a replacement for what is considered traditional meat by many, rather, they offer an additional alternative to traditional meat.
Moreover, they don’t taste like meat, with each species having its own distinct flavor, just as chicken does not tase like duck.
Great source of protein?
What about the belief that they are all rich in protein? This, Grabowski explained very much depends on the species. Crickets, for example, are, but terminates offer less protein and feeding and processing will play their part in an insect’s protein levels.
As to sustainability, similarly, much will depend on breeding and rearing, but it is worth remembering that frass can be used as a fertilizer.
Many of the myths surrounding insects are simply that, nothing more than myths, but as we all know myths can persist. For the insect industry to flourish, and to bring both human and poultry nutrition all the benefits that it could offer, producers will have to address all of these issues and, according to Grabowski, emphasize the rich and varied flavors that insects offer. Until they are more readily available many of us will have to take his word for it, but never say never!
