Edible Insects: A New Sustainable Nutritional Resource Worth Promoting
Author:
Li Mengjiao123, Mao Chengjuan3, Li Xin3, Jiang Lei3, Zhang Wen3, Li Mengying3, Liu Huixue4, Fang Yaowei125, Liu Shu125, Yang Guang125ORCID, Hou Xiaoyue1235ORCID
Affiliation:
1. Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China 2. Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China 3. College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China 4. College of Plant Protection, Nanjing Agricultural University, Nanjing 210095, China 5. Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
Abstract
Edible insects are a highly nutritious source of protein and are enjoyed by people all over the world. Insects contain various other nutrients and beneficial compounds, such as lipids, vitamins and minerals, chitin, phenolic compounds, and antimicrobial peptides, which contribute to good health. The practice of insect farming is far more resource-efficient compared to traditional agriculture and animal husbandry, requiring less land, energy, and water, and resulting in a significantly lower carbon footprint. In fact, insects are 12 to 25 times more efficient than animals in converting low-protein feed into protein. When it comes to protein production per unit area, insect farming only requires about one-eighth of the land needed for beef production. Moreover, insect farming generates minimal waste, as insects can consume food and biomass that would otherwise go to waste, contributing to a circular economy that promotes resource recycling and reuse. Insects can be fed with agricultural waste, such as unused plant stems and food scraps. Additionally, the excrement produced by insects can be used as fertilizer for crops, completing the circular chain. Despite the undeniable sustainability and nutritional benefits of consuming insects, widespread acceptance of incorporating insects into our daily diets still has a long way to go. This paper provides a comprehensive overview of the nutritional value of edible insects, the development of farming and processing technologies, and the problems faced in the marketing of edible insect products and insect foods to improve the reference for how people choose edible insects.
Funder
The National Natural Science Foundation of China Natural Science Foundation of Jiangsu Province
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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