Edible Insects– Proposed Solution To Food Insecurity

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Percentage of national population suffering fr...

Percentage of national population suffering from malnutrition, according to United Nations statistics. (Photo credit: Wikipedia)

A new book by the Food and Agricultural Organization (FAO), Edible Insects, proposes the consideration of insects, particularly beetles, wasps and caterpillars as a source of nutrition to address problems of food insecurity.  The FAO notes that many insects, including worms, grasshoppers and cicadas are high in “protein, fat and mineral content” and can be eaten whole or ground into a powder or paste, and incorporated into other foods. [1]  In many countries, insects are considered delicacies, principally because of their nutritious value.

It seems reasonable that insect farming could become a very relevant industry for human and animal feeding in this time in which we are confronted with  overwhelming problems of global population explosions and urbanization.  We struggle to find adequate solutions to an ever-increasing demand for food and the persistent  negative environmental impact created by its production and delivery.  The challenges arising from livestock production in terms of land and water pollution and over-grazing, along with its adverse effect on climate change due to increased carbon footprint, is well documented, as is the adverse impact of crop production, including, but not limited to, the introduction of harmful pesticides into the air, soil and water and industrial agricultural, which leads to loss of genetic diversity and extinction of some plant species.  The opportunity to explore insect farming as a possible solution to food insecurity is exciting and should not be ignored.

A key factor to successfully introduce edible insects as an integral component of the food supply would involve addressing the perception of insects in western cultures.  To date, insects are considered “disgusting” despite the acknowledgement that as environmentalists, we should feel a kinship to all creatures.  We find that there are so many insects that we would rather do without.  Also, although it is generally known that in the process of industrial food production, it is impossible to totally alleviate bug parts from the food that we eat, citizens in western cultures have not accepted the idea of eating whole insects. [2]

Interestingly, the subject of edible insects is being raised at the same time as the 17-year cicada is making its clamorous ascent to the east coast.  As these insects bore their way to the earth’s surface, excitement and curiosity about them abound.  Discussions include their nutritional value.  Local newspapers carry articles about them,including recipes.  They have been dubbed “the shrimp of the land“.

It is inevitable that we find long-term and ethical solutions to food insecurity, and the consideration of edible insects definitely deserves our attention.  With the concomitant ascent of the 17-year cicada, we have a unique opportunity to try entomophagy (name given to insect eating) and to test the possibility of utilizing insects as a dietary staple.  As a plus, cicadas are natural, unlike GMOs, and they are in abundance. [3]

We here at LGBG invite you, our readers, to send us feedback about your experiences with cicadas, including comments, pictures and even recipes.  We will post as many as we can.  As always, live green, be green!

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Sources for this article:

1.  http://allafrica.com/stories/201305141429.html
2.  http://www.huffingtonpost.ca/2012/05/02/bugs-in-food_n_1467694.html
3.  http://www.nbcphiladelphia.com/news/local/Cicadas-The-Shrimp-of-The-Land-206945321.html

 

Green is not always Green

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Green is definitely not always green! Summer has arrived with its bounty of fresh vegetables and fruits readily available in grocery stores, farmers markets and roadside stands.  It is important to be a savvy consumer and understand that not all vegetables and fruits are produced in an eco-friendly manner and can be harmful to you and your family.  Many growers use harmful pesticides to destroy insects that attack crops and despite washing, residual amounts of these residuals still may be significant.  The Environmental Working Group has composed a shopper’s guide for produce which lists the 2012 “dirty dozen”, as well as the “clean fifteen”.  This guide lists the products which should be purchased organically, as well as the products which largely are domestic or imported.  This year’s “dirty dozen” list includes apples, bell peppers, blueberries (domestic), celery, cucumbers, grapes, lettuce, nectarines (imported), peaches, potatoes, spinach and strawberries.  Green beans and kale made the list because the pesticide residues found on these vegetables are or great concern.

The “clean fifteen” products that have the lowest pesticide residue includes asparagus, avocado, cabbage, cantaloupe (domestic), corn, eggplant, grapefruit, kiwi, mangoes, mushrooms, onions, pineapples, sweet peas, sweet potatoes and watermelon.

Of note, particular concern should be paid to pesticide residuals in vegetables and fruits used for baby food.   For the first time since starting the pesticide testing program of food, the USDA paid particular attention to the presence of pesticides in pears, green beans and sweet potatoes used in baby food.  The results showed that green beans were positive for five pesticides including organophosphates, which have been connected with neurodevelopment problems.  The test results on pears have shown large degrees of contamination.  Sweet potatoes have fared very well in these tests, showing no signs of pesticides.  There is a major concern associated with the pesticide iprodione.  It has been labeled by the Environment Protection Agency as a probable human carcinogen and its use in pears prepared as baby food is a clear violation, however, it has shown up in several samples.

It is very important that consumers educate themselves on safe and unsafe vegetables and fruits.  It may be difficult to eat organically all the time because the cost can be prohibitive, but with a little bit of research, it is possible to identify fruits and vegetables that have the lowest pesticide residues.  A good place to start is the Environmental Working Group’s 2012 Shoppers Guide to Pesticides in Produce.

Remember:  Not all green is green.  So study green, live green, be green.