Entomophagy, the practice of consuming insects as food, is a globally widespread tradition that is often misunderstood in Western societies. Insects supplement the diets of approximately two billion people worldwide, demonstrating its deep historical and nutritional significance. Humans regularly consume between 1,000 and 2,000 different species of insects. This long-standing cultural practice is now gaining renewed attention due to its potential to address modern food security challenges.
Where Insect Consumption is a Tradition
The consumption of insects remains deeply ingrained in the culinary traditions of cultures across Asia, Africa, and Latin America. In Asia, Thailand is perhaps the most recognized nation, where deep-fried crickets and silkworm pupae are popular street food snacks, seasoned with salt and spices. China also features a variety of insects, including silkworm chrysalides, which are often roasted and valued for their buttery texture.
In many African nations, insects serve as a seasonally available and important source of protein, especially during certain times of the year. For instance, Mopane worms, the caterpillars of the Emperor Moth, are a staple food in Southern Africa, often dried for preservation or stewed with vegetables. In Uganda, the seasonal arrival of grasshoppers, known as nsenene, is celebrated, with the insects fried and eaten as a snack.
Latin America boasts some of the most culturally significant insect delicacies, particularly in Mexico. Chapulines, or toasted grasshoppers, are commonly seasoned with chili, lime, and garlic, and served as a snack or taco filling, particularly in the state of Oaxaca. The prized escamoles, the larvae and pupae of ants harvested from agave plants, were considered a delicacy in Aztec cuisine and remain a high-end seasonal dish today.
The Most Commonly Consumed Insects
The vast number of edible insect species can be grouped into several dominant taxonomic orders that are favored globally. The most frequently consumed group belongs to the order Coleoptera, which encompasses beetles, making up about 31% of all edible insect species worldwide. This order includes larval forms like mealworms and palm weevils.
Following beetles are the Lepidoptera, or caterpillars and moths, which account for approximately 18% of the species consumed. This group includes the silkworm, which is a major food source in parts of Asia, and the Mopane worm in Africa. The third major group is Hymenoptera, comprised of ants, bees, and wasps, which represent about 14% of consumption and are particularly popular in Latin America.
The final prominent order is Orthoptera, which includes crickets, grasshoppers, and locusts, making up around 13% of the total. Crickets are notable for their increasing popularity in Western markets due to their use in processed products like protein powder. Insects consumed are often in the larval or pupal stages, as these are higher in fat and protein content than the adult forms.
Nutritional Value of Edible Insects
Insects are recognized by nutritionists as a highly valuable source of macro- and micronutrients, often possessing a profile comparable to or exceeding that of conventional livestock. They provide a high-quality, complete protein, with many species, such as crickets, containing between 55% and 70% protein by dry weight. This protein supplies all nine essential amino acids necessary for human health.
The fat content in edible insects is also beneficial, offering a good balance of unsaturated fatty acids, including omega-3 and omega-6, which support cardiovascular health. In terms of micronutrients, many insects are superior to traditional meats, with crickets, for example, supplying more iron than beef. They are also rich in B vitamins, such as B12, and minerals like zinc, which are often deficient in many diets.
The insect exoskeleton contains chitin, a form of dietary fiber not found in traditional meat. This fiber acts as a prebiotic, which can promote the growth of beneficial gut bacteria. While chitin can slightly reduce the protein’s bioavailability, the overall density of nutrients makes insects an efficient food source.
Driving the Modern Shift to Entomophagy
The modern shift toward entomophagy is largely driven by global sustainability concerns and the need for food security. Insect farming requires significantly fewer resources than the production of conventional livestock, making it a more environmentally sound alternative. For example, crickets need six times less feed to produce the same amount of protein as cattle.
This efficiency extends to land and water use, as insect rearing generates substantially fewer greenhouse gas emissions than traditional animal agriculture. Furthermore, insects can be farmed on organic waste streams, which helps to reduce food waste and create a more circular food system. The United Nations Food and Agriculture Organization (FAO) has actively promoted the consumption of insects since its 2013 report, highlighting their potential to feed the rapidly growing global population.