Eating bugs, or insects, is actually more common than you might think. Many cultures around the world consume insects as part of their normal diets. With growing interest in alternative and sustainable protein sources, eating bugs is also gaining traction in Western cultures.
Quick Facts
Here are some quick facts about bug consumption:
- Around 2 billion people worldwide regularly consume insects as part of their diet.
- Over 1900 species of insects are eaten around the world, especially in parts of Asia, Africa, and South America.
- The most commonly consumed insects globally are beetles, caterpillars, bees, wasps, ants, grasshoppers, locusts, and crickets.
- Insects are high in protein, vitamins, and minerals but low in fat.
- Eating insects has a much lower environmental impact than meat production.
Calculating Bug Consumption
It’s challenging to estimate exactly how many bugs people in Western cultures eat per day. Here are some factors that make calculation difficult:
- Lack of data – there is limited data collected on insect consumption in most Western countries.
- Inadvertent consumption – some bugs inevitably make their way into processed foods without people realizing.
- Geography – consumption varies greatly by region and culture.
- Regulation – some countries prohibit or restrict insect consumption in food products.
However, we can make some broad estimates based on available research:
Amounts in processed foods
Insect parts and rodent hairs inevitably work their way into processed foods during manufacturing and harvesting. The FDA allows certain amounts, such as:
- An average of 30 or more insect fragments per 100 grams of peanut butter.
- An average of 10 or more whole insects per 10 grams of hops.
- An average of 2 or more rodent hairs per 100 grams of wheat flour.
Given average food consumption levels, this could mean ingesting several hundred insect parts without realizing it!
Intentionally consumed insects
Insects are also increasingly appearing in products marketed to Western consumers:
- Crickets and insect protein powders are used in some protein bars and shakes.
- Some gourmet shops sell chocolate-covered insects as novelty snacks.
- Cooking shows and restaurants sometimes feature insects for novelty.
However, these are still relatively niche. The average American or European probably only intentionally eats a few bugs per year at most.
Estimates from entomophagy advocates
Advocates of entomophagy (human insect eating) estimate that the average person already eats between 0.5-1lb of insects per year unintentionally through processed foods. Intentionally eating insects could increase that to 2-3lbs annually.
For reference, 2lbs of insects may equal approximately 330 crickets or 2000 mealworms.
Bugs That Are Commonly Eaten
While over 1900 insect species are consumed globally, some of the most common edible insect varieties are:
Crickets
Crickets are one of the most popular insects to eat, especially in Mexico, Thailand, Cambodia and other Asian countries. They are often eaten roasted as a snack, added to tacos and other dishes, or ground into flour.
Mealworms
Mealworms are beetle larvae that are easy to farm and breed. They are crunchy when roasted and often used in snacks, protein bars, or dishes like pasta and pizza.
Caterpillars
Caterpillar varieties like mopane, bamboo worms and agave worms are eaten in parts of Africa and South America. They are an important source of protein.
Grasshoppers
Grasshoppers and locusts are consumed around the world, especially in Africa, the Middle East, and Mexico. They are usually harvested during migrations and eaten roasted, fried, or ground into paste.
Ants
Leafcutter ants and lemon ants are harvested from the wild and eaten in South American countries like Colombia and Venezuela. Their chitin-rich bodies add crunch.
Bees, Wasps and Larvae
Bee and wasp larvae are harvested from nests to eat in some Asian and African countries. Adults may also be eaten but are very small.
Stink Bugs
Stink bugs in the Pentatomidae family are eaten in Mexico, Southeast Asia, and Ghana. They are consumed whole, often roasted or fried.
Silk Worm Pupae
The pupae of domesticated silkworms are eaten boiled, fried, or roasted in Korea, northern India, and Thailand as a snack or in dishes.
Nutritional Value of Eating Bugs
Eating insects offers excellent nutrition:
High in Protein
Insects are a great source of high-quality protein. For example:
- Crickets contain about 12-25g protein per 100g.
- Mealworms offer 18-25g protein per 100g.
- Comparable to steak (about 26g per 100g).
Source of Vitamins and Minerals
Many insects provide important micronutrients like:
- Vitamin B12
- Riboflavin
- Iron
- Zinc
- Calcium
Insects consume diverse diets, allowing them to accumulate useful nutrients.
High in Healthy Fats
Unlike other meat sources, insects are low in unhealthy saturated fats, yet provide valuable unsaturated fats like:
- Omega 3 fatty acids
- Omega 6 fatty acids
Prebiotics from Chitin
The chitin in an insect’s exoskeleton provides prebiotic fiber that supports gut bacteria.
Environmental Benefits
Switching some meat consumption to insects could have major environmental benefits:
Much Lower Greenhouse Gas Emissions
Insect farming generates far fewer greenhouse gas emissions than cattle:
- Cattle produce up to 105kg CO2 per kg of live weight.
- Crickets produce just 1kg CO2 per kg of live weight.
Less Land and Water Use
Insects need minimal land and water compared to cattle:
- Cattle need 815-970 square meters per kg of protein.
- Crickets need just 7-10 square meters per kg of protein.
- Cattle water footprint is over 15,000 liters per kg protein. Crickets are just 1 liter.
More Feed Efficient
Crickets are much more efficient at converting feed to protein than cattle:
- Crickets need 1.7 kg of feed per kg of protein gain.
- Cattle need 10 kg of feed per kg of protein gain.
Use Food Waste as Feed
Insects like mealworms can be fed on food waste like vegetable peels to recycle nutrients.
Challenges of Entomophagy in Western Cultures
While insect eating offers benefits, some key challenges in mainstream Western cultures include:
Cultural Taboos
The main barrier is a cultural “yuck” factor towards eating bugs. Insects are not traditionally seen as food in Western cultures.
Novelty Factor
Eating insects is still seen as a novelty by many, rather than a regular protein source.
Limited Consumer Awareness
Most people are still unaware of the benefits of entomophagy or uncertain how to buy and cook insects.
Regulatory Hurdles
Regulators are still catching up with rules around the production and sale of insects as food.
Supply Chain Infrastructure
Special facilities are needed for hygienic mass production and distribution of insects versus meat.
However, attitudes are gradually changing, especially among younger generations.
Health Risks of Eating Bugs
While insect eating offers benefits, some potential downsides to consider include:
Allergies
Some people may have allergies to insects, which can cause reactions. Crickets share allergens with shellfish.
Microbial Contamination
Eating undercooked or raw insects could potentially expose people to harmful bacteria like salmonella.
Pesticide Accumulation
Insects raised on non-organic waste could accumulate pesticide residues used on crops.
Heavy Metal Accumulation
Insects farmed on contaminated waste could absorb and concentrate heavy metals like lead.
Choking Hazard
The exoskeletons of some insects could potentially pose a choking risk for some people if accidentally inhaled.
However, risks can be minimized with proper insect farming practices and preparation.
Conclusions
To summarize key points:
- People inadvertently consume a small amount of insect parts daily through processed foods – perhaps up to 0.5-1 lb of bugs annually.
- Consumption of intentionally farmed insects remains very minimal in Western cultures – just a few bugs per year on average.
- However, insect eating offers excellent nutrition, sustainability benefits, and is common in many cultures globally.
- Interest in entomophagy is rising in Western nations as an alternative protein, but still faces barriers like cultural taboos and unfamiliarity.
- With proper handling and preparation, insects can be a safe and sustainable addition to diets in the future.
While actual consumption remains low, there is growing recognition of insects as a viable food source. Overcoming hesitancy and supply chain barriers could increase acceptance and adoption of entomophagy globally.
