Knowledge, attitudes and practices on edible insects in Lango sub-region, northern Uganda

Abstract

The study was done to determine the knowledge, attitude and practices towards edible insects, their consumption and practices of harvesting and processing in Lango sub-region, with the aim of increasing their consumption and improving nutrition of the people. Data was collected using semi structured questionnaires and focus group discussions. Common insect orders used as food in the area included: Isoptera (termites), Orthoptera (grasshoppers, crickets), and Hymenoptera (honey bee broods). Winged termites (Macrotermes spp.), locally known as Ngwen was consumed by more than 97% of the respondents. Soldier termites (Syntermes soldiers), locally called okok, were consumed by 73% of the respondents and crickets (Brachytrupes spp.), locally known as odir, was consumed by 69% of respondents. These insects were seasonally abundant and consumed in households in seasons of availability. Winged and soldier termites were harvested by attraction to light at the termite mound and by ‘termite fishing’ technique, respectively. Grasshoppers were harvested by hand picking from cropland bushes. Women and children were more actively involved in collection of insects than men. Pan frying, roasting, boiling followed by sun drying were the most common methods of processing insects. Dried insects were either served as snacks or a side dish. A main dish locally known as alakena is prepared from freshly ground termites. Dried winged termites were preserved for consumption at a later date. Women and children consumed more edible insects than men. The results show that insects are important as a food resource to the rural poor. However, majority of the respondents did not know that insects are nutritious. Therefore there is need to popularise consumption of edible insects in and outside the subregion through research on nutritional values of insects and documenting the information and processing insects using modern techniques in order to increase its commercial value and availability of insect products in all seasons.