Insects and Food
According to Food and Agriculture of the United Nations:
“Trends towards 2050 predict a steady population increase to 9 billion people, forcing an increased food/feed output from available agro-ecosystems resulting in an even greater pressure on the environment. Scarcities of agricultural land, water, forest, fishery and biodiversity resources, as well as nutrients and non-renewable energy are foreseen. “
The report continues: “Edible insects contain high quality protein, vitamins and amino acids for humans. Insects have a high food conversion rate, e.g. crickets need six times less feed than cattle, four times less than sheep, and twice less than pigs and broiler chickens to produce the same amount of protein. Besides, they emit less greenhouse gases and ammonia than conventional livestock. Insects can be grown on organic waste. Therefore, insects are a potential source for conventional production (mini-livestock) of protein, either for direct human consumption, or indirectly in recomposed foods (with extracted protein from insects); and as a protein source into feed-stock mixtures.”
One of the speakers for the TEDX Manhattan talks held in March 2014 was Megan Miller founder of Bitty Foods. She promotes the value and edibility of insects, specifically crickets as an alternative source of protein. She also claims insects such as the cricket are the most efficient form of protein on the planet. She’s not ready to sell yet but insect flour is coming. Since the viewing I participated in was offsite we were not able to taste her muffins and cookies.
Other cultures have used insects. We in the US are not used to this idea yet. I would like to try her flour in recipes how about you?
Enjoy. Judith
Judith Dreyer, MS, BSN, Writer, Speaker, and Workshop Presenter, Master Gardener.
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