Eating insects

This practical and persuasive Agrodok looks at how human consumption of insects, which are high in protein, can contribute to food and nutritional security.  

This practical Agrodok presents a compelling case for ‘entomophagy’ or eating insects as a contribution to food and nutritional security. The idea that insects, a high- protein food source, can be eaten by humans is not a new concept. In fact according to the authors, edible insects are a common ingredient in traditional dishes in many parts of Africa, a continent with more than 250 potentially edible insect species. As the world’s population continues to grow, there is a renewed interest in the use of insects as human food in response to growing demand for meat. This book explores the anatomy and life cycles of insects; how they can provide good quality animal protein; and when and how to cook and eat them. This Agrodok shows where to find, and how to collect and prepare 10 different insect species from five groups: caterpillars, beetles, termites, grasshoppers and crickets. Clear and persuasive, the argument that insects as food also provide extra income and are environmentally less damaging than conventional meat is convincing. 

The Technical Centre for Agricultural and Rural Cooperation (CTA) is a joint international institution of the African, Caribbean and Pacific (ACP) Group of States and the European Union (EU). CTA operates under the framework of the Cotonou Agreement and is funded by the EU.