They may evoke a “yuck” response but mealworms and crickets could soon be served on South African plates because they are cheaper and pack more protein than chicken or beef.
University of Pretoria scientists have found edible insects as sustainable sources of protein could be the answer to food and nutrition security.
Edible insects could contain about 70% protein — depending on the species — compared with 20% for beef, chicken or pork.
The study by Prof Abdullahi Yusuf, Tlhogi Selaledi and Keandra Langston from the zoology and entomology department, focused on the cricket and yellow mealworm and explored how to “farm” them.
Commercial edible insect farms are proliferating in Africa, with the industry projected to be worth R140bn by 2030.
“In Africa, edible insects are mainly collected from the wild for household consumption and informal trade,” said Yusuf.
“Our research has shown there is a more cost-effective way to rear the most commonly used edible insects on a large scale, which will benefit rural farmers.”
Analysis of the insects revealed they are rich in protein and such essential minerals as sodium, magnesium, phosphorus, potassium, copper and zinc. They also contain saturated fatty acids — essential for energy and hormone production.
Yusuf estimated about 2-billion people in more than 128 countries consume insects.
Many people who know the benefits for human and planet health, use them in powder form in smoothies
— Mpho Tshukudu
“It is already a common practice, but those who do not use insects, either because it is not part of their diets or due to them not being able to stand the sight of insects as a whole, can use products fortified using insect-based proteins in the form of flour or such.”
Mpho Tshukudu, a registered dietitian and spokesperson for the Association for Dietetics in South Africa, said insects are traditionally consumed in Sub-Saharan Africa, but rarely in South Africa.
“In Sub-Saharan Africa they still eat more of the insects, locusts, caterpillar (including mopane worm) than South Africa.”
Tshukudu said South Africans have “a more Western and processed diet compared with other countries in the region, so we eat far less”, although there is “significant consumption” of mopane worms in Limpopo.
“You can clearly see [insects’] importance and acceptability in some countries’ dietary guidelines, like Zambia’s which recommends, ‘Eat fish, insects or animal source foods daily.’ They are not mentioned in South Africa’s guidelines,” she said.
She said mopane worms play a significant role in combating iron-deficiency anaemia in rural Southern Africa.
“Dealing with the ‘yuck factor’, many people who know the benefits for human and planet health, use them in powder form in smoothies. There is a brand which makes a mopane-worm energy bar. There are new and innovative recipes for people who do not want to eat insects.”
Celebrity chef and food expert Siba Mtongana finds the growing interest in insect protein both “exciting and necessary”.
“In South Africa, we are not strangers to this. We have been enjoying mopane worms for generations.
“So the idea of insects as food is not foreign to us. It is more about how we introduce them to new audiences in innovative and approachable ways.”
Mtongana said the world has progressed when it comes to food.
“Prawns were once considered the cockroaches of the sea, yet they are now a delicacy. Raw fish, once unthinkable to many, is now globally celebrated through sushi, sashimi and ceviche.
“Even raw oysters, which I personally would never have touched 25 years ago, are now enjoyed for their taste and texture.”
Mtongana said she was open to using insects in her dishes.
“I already have with mopane worms and I have so many more ideas running through my head. I would create pâtés, pestos, sauces, dips and even tempura-battered bites.
“I can imagine using them in gourmet canapés or turning them into high-protein, flavour-packed condiments.
“Powdered insect protein could also work beautifully in breads, crackers or even pasta dough for an added nutritional boost without the visual barrier,” she said.
A good strategy would be to disguise insect ingredients at first, and “as people get more used to them, you can introduce them more in their natural form as additions to salads — maybe fried and chopped and topping in bakes”.
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