Edible Insects in Sustainable Food Systems

Description

This text provides an important overview of the contributions of edible insects to ecological sustainability, livelihoods, nutrition and health, food culture and food systems around the world. While insect farming for both food and feed is rapidly increasing in popularity around the world, the role that wild insect species have played in the lives and societies of millions of people worldwide cannot be ignored. In order to represent this diversity, this work draws upon research conducted in a wide range of geographical locations and features a variety of different insect species. Edible insects in Sustainable Food Systems comprehensively covers the basic principles of entomology and population dynamics; edible insects and culture; nutrition and health; gastronomy; insects as animal feed; factors influencing preferences and acceptability of insects; environmental impacts and conservation; considerations for insect farming and policy and legislation. The book contains practical information for researchers, NGOs and international organizations, decision-makers, entrepreneurs and students. Front Matter ....Pages i-xvii Front Matter ....Pages 1-1 Insects: Key Biological Features (Jørgen Eilenberg, Joop J. A. van Loon)....Pages 3-15 Front Matter ....Pages 17-17 Insect Consumption in the Arctic (Maria Pontes Ferreira, Alain Cuerrier, Marjolaine Giroux, Christian H. Norton)....Pages 19-33 An Ethnographic Account of the Role of Edible Insects in the Adi Tribe of Arunachal Pradesh, North-East India (Karsing Megu, Jharna Chakravorty, Victor Benno Meyer-Rochow)....Pages 35-54 Edible Insects and Their Uses in North America; Past, Present and Future (Marianne Shockley, Julie Lesnik, Robert Nathan Allen, Alicia Fonseca Muñoz)....Pages 55-79 Front Matter ....Pages 81-81 Insects and Human Nutrition (Nanna Roos)....Pages 83-91 The Role of Edible Insects in Diets and Nutrition in East Africa (John N. Kinyuru, Dorothy Nyangena, Edwin Kamau, Alex Ndiritu, Joyce Muniu, Carolyne Kipkoech et al.)....Pages 93-108 Edible Insects in a Food Safety Perspective (Simone Belluco, Alberto Mantovani, Antonia Ricci)....Pages 109-126 Front Matter ....Pages 127-127 A New World of Ingredients: Aspiring Chefs’ Opinions on Insects in Gastronomy (Afton Halloran, Roberto Flore)....Pages 129-137 Casu Marzu: A Gastronomic Genealogy (Luca Manunza)....Pages 139-145 Edible Insects Uses in South Korean Gastronomy: “Korean Edible Insect Laboratory” Case Study (Jungyoung Tiffany Shin, Melissa A. Baker, Young Wook Kim)....Pages 147-159 Front Matter ....Pages 161-161 Comparing Environmental Impacts from Insects for Feed and Food as an Alternative to Animal Production (Afton Halloran, Hanne Helene Hansen, Lars Stoumann Jensen, Sander Bruun)....Pages 163-180 Conservation of Edible Insects in Sub-Saharan Africa (Cathy Maria Dzerefos)....Pages 181-197 Sustainable Proteins? Values Related to Insects in Food Systems (Christian Gamborg, Helena Röcklinsberg, Mickey Gjerris)....Pages 199-211 Marketing Insects: Superfood or Solution-Food? (Carolin Schiemer, Afton Halloran, Kristjan Jespersen, Petra Kaukua)....Pages 213-236 Front Matter ....Pages 237-237 Small-Scale Fly Larvae Production for Animal Feed (Marc Kenis, Bawoubati Bouwassi, Hettie Boafo, Emilie Devic, Richou Han, Gabriel Koko et al.)....Pages 239-261 Insects as Raw Materials in Compound Feed for Aquaculture (Erik-Jan Lock, Irene Biancarosa, Laura Gasco)....Pages 263-276 Mealworm Larvae Production Systems: Management Scenarios (Frédéric Maillard, Catherine Macombe, Joel Aubin, Hedi Romdhana, Samir Mezdour)....Pages 277-301 Importance of Insects for Use as Animal Feed in Low-Income Countries (Syrine Chaalala, Achille Leplat, Harinder Makkar)....Pages 303-319 Sustainable Mealworm Production for Feed and Food (Lars-Henrik Heckmann, Jonas Lembcke Andersen, Natasja Gianotten, Margje Calis, Christian Holst Fischer, Hans Calis)....Pages 321-328 Front Matter ....Pages 329-329 What Governs Selection and Acceptance of Edible Insect Species? (Sampat Ghosh, Chuleui Jung, V. Benno Meyer-Rochow)....Pages 331-351 Insects, The Next European Foodie Craze? (Rudy Caparros Megido, Éric Haubruge, Frédéric Francis)....Pages 353-361 Kenyan Consumers’ Experience of Using Edible Insects as Food and Their Preferences for Selected Insect-Based Food Products (Mohammed Hussen Alemu, Søren Bøye Olsen)....Pages 363-374 Consumer Acceptance of Insects as Food: Integrating Psychological and Socio-cultural Perspectives (Hui Shan Grace Tan, Jonas House)....Pages 375-386 Customer Acceptance, Barriers, and Preferences in the U.S. (Melissa A. Baker, Jungyoung Tiffany Shin, Young Wook Kim)....Pages 387-399 Means-End Chain Approach Explains Motivations to Consume Insect-Based Foods: The Case of Cricket-Scones in Kenya (Kennedy O. Pambo, Julius J. Okello, Robert M. Mbeche, John N. Kinyuru)....Pages 401-417 Front Matter ....Pages 419-419 PROteINSECT: Insects as a Sustainable Source of Protein (Elaine C. Fitches, Rhonda Smith)....Pages 421-433 Insects in Thailand: National Leadership and Regional Development, from Standards to Regulations Through Association (Nathan Preteseille, Anne Deguerry, Massimo Reverberi, Thomas Weigel)....Pages 435-442 The Effects of Regulation, Legislation and Policy on Consumption of Edible Insects in the Global South (Dana Elisabeth Wilderspin, Afton Halloran)....Pages 443-455 Legislation for the Use of Insects as Food and Feed in the South African Context (Saliou Niassy, Sunday Ekesi, Sheryl L. Hendriks, Anjanette Haller-Barker)....Pages 457-470 Current Status of the Insect Producing Industry in Europe (Christophe Derrien, Andrea Boccuni)....Pages 471-479