|Wednesday, November 25|
Potential of increasing the insect production in farms: the case of Northern Ostrobothnia, Finland
Kirsi Korhonen, Natural Resources Institute Finland, Luke
* Susanne Heiska, Natural Resources Institute Finland, Luke, Finland
Pertti Marnila, Natural Resources Institute Finland, Luke
Toivo Muilu, Natural Resources Institute Finland, Luke
Maarit Mäki, Natural Resources Institute Finland, Luke
Anna-Liisa Välimaa, Natural Resources Institute Finland, Luke
The preliminary results of our electric survey indicate that factors hindering farmers converting to insect production relate, in particular, to profitability and distribution networks as well as the investment requirements. However, insect production sector might arouse more interest among farmers in the future if more information is available for them.
Chicken fed insects must still taste like chicken
* Louwrens Hoffman, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation , Australia
Elsje Pieterse, Stellenbosch University
Irrespective of what insect species or form of said species that the chickens are fed, the industry expects the chicken to still taste like ‘chicken’. This paper discusses 10 years of research where soybean meal has been partially replaced in balanced broiler diets with various fly species’ larvae. The species evaluated include: Musca domestica (MD), Chrysomya chloropyga (CC), and Hermetia illucens (BSF). Typically, the insect meal was incorporated in iso-nitrogenous and iso-energetic formulated diets with 0%, 5%, 10% and 20% larvae meal replacing soybean meal to broilers for 32 days. The insect larvae had been fed on various substrates including kitchen waste (BSF), abattoir waste (MD, CC), human faecal matter (BSF). The insects were harvested at different physiological stages: larvae (MD, CC, BSF), Pre-pupae (BSF kitchen waste), Pupae (MD) and underwent different post-harvest treatments (frozen, dried or milled).
Acceptance of Dutch and German students towards insects in feed and food
* Natalia Naranjo Guevara, Fontys International Business School, Netherlands
Sonja Floto-Stammen, Fontys International Business School
Michelle Fanter, Fontys International Business School
Anna Maria Conconi, Fontys International Business School
Katerina Ruseva, Fontys International Business School
This study investigates the acceptance of insects as novel food in Western diets. It provides more concrete insight into consumer motivation to accept novel foods that can support a more effective communication strategy for insect-containing products.
It's Smart and Delicious - How to Convince Americans to Adopt Insect Protein
* Joseph Yoon, Brooklyn Bugs, United States
America has a need to address how we can change existing negative consumer attitudes toward insect proteins as the global awareness for why we should consume them increases. Brooklyn Bugs tours across the nation and has worked closely with major universities and museums over the past two years in our mission to combat cultural prejudices and fears. We raise awareness and appreciation for edible insects through delicious, creative, and educational programming, and develop meals of up to twelve tasting courses for tens of thousands of people. Our interdisciplinary approach and progressive outreach have led to significant institutional, cultural, and gastronomical advancements, and have been a consistent source of interest by the media that closely follow and report on our work. Both large scale (for thousands of people) and intimate dining events have been produced at Montana State University (2019, 2020), Purdue University (2019), San Diego State University (2019, 2020), Tufts University (2019), Culinary Institute of America (2018, 2019), University of Wisconsin at Madison (2019), the American Museum of Natural History (2017-2020), NY Hall of Science (2018-2020), Natural History Museum of LA (2018, 2019), and the Museum of Fine Art, St. Petersburg (2019). We endeavor to bring Americans into the global conversation about alternative sources of protein in a rapidly changing world. What is the best method for introducing edible insects to a population already predisposed to view them with a sense of disgust? Are different approaches necessary for different demographics? Are appeals to health and a more sustainable environment sufficient? Has there been any success in converting people who were adamant that they would never eat them? We will share our methods and successful outcomes of what ultimately can lead people to eat insect protein for the first time. We will also explore what challenges need to be overcome for the continued growth of the edible insect industry in America.
Bugs in Schools: Universities Using Insects to Valorize Food Waste
* Sarah Ku, Georgia State University, United States
The purpose of this research is to utilize university food waste data to determine optimal waste management solutions. We hypothesize that insect waste management is a viable and profound strategy for economic, environmental, and social gains. Specifically, we examine the business opportunity of insect waste management in the context of universities.
Online Shopping of Edible Insects in Myanmar
* Myint Thu Thu Aung, Center for Development Research(ZEF), University of Bonn, Germany
Jochen Dürr, Center for Development Research(ZEF), University of Bonn
Along with the formation of the first civilian government, the telecommunication sector has developed rapidly after 2010 in Myanmar. Since then, the use of cell phones, social media, and online shopping are widespread. At the same time, edible insects have become fashion food. They are sold on traditional open markets, but for the last four years also increasingly online, expanding the access to edible insects. This paper investigates how the online market is developing, what are the main constraints and how consumers perceive this new market outlet. Data were collected from “Facebook” and through online interviews with sellers and consumers. The study explored that there are at least 42 online sellers who use their personal account or a business page. All vendors provide a country-wide delivery service. Both wild-harvested and reared insects are available: giant cricket, ground cricket, house cricket, giant water bug, and cicadas are accessible seasonally while bamboo worm, silkworm, and palm weevil larvae are available all year long. Although the number of online sellers becomes more and more, each seller has regular customers. Almost all sellers combine their insect business with other food. The most popular edible insect is the giant cricket. The majority of customers are female and they spend between 10 to 65 USD per year. First time buyer is attracted by photos of edible insect preparation and by feedback from other customers, while the price seems to be of less importance. The main factors for becoming a regular client are good taste, right time delivery, quality, freshness, and removal of inconsumable parts. Customers prefer online shopping to traditional marketing. But its drawback is fraud problem which sometimes happens when sellers and buyers are from different towns; buyers then have to make an advance payment, and will not receive the product. Therefore, consumers are afraid of advance payment which is the main hindrance to the development of insect online shopping. Regulations of online shopping, registration of online sellers and the use of reliable delivery companies are needed to overcome this obstacle.
Factors affecting nutritional value of edible insects and their acceptability
* L. Kourimská, Czech University of Life Sciences Prague
Edible insects belong to the possible alternative food source replacing traditional ingredients. With the growing population and increasing demands on world food production, research on this topic has intensified over the last 20 years. However, there is still insufficient information about the factors affecting composition and nutritional value of some edible insect species and about acceptability of insects among the European consumers. Our research is therefore focused on monitoring the factors influencing the nutritional value of edible insects. The effect of developmental stage on the quantity and quality of nutrients in Zophobas morio and Blaberus craniifer was investigated. Superworms at 60, 90, and 120 days of age showed no significant variation in basic nutrient content, and no significant differences were found in protein quality. In contrast, adult cockroaches contained significantly more digestible protein than either small or large nymphs, but of lower quality. Conversely, the lipid quality of superworm larvae decreased with their age. Nutrient contents of subadult and adult Blaptica dubia, Blaberus discoidalis and Blatta lateralis roaches were also compared. Adults contained more crude protein and ash, but less fat than subadults. The effect of sex on the nutritional value and chemical composition were proved on Acheta domesticus adults. The proximate composition was influenced by sex; females contained a significantly higher amount of lipids and fewer proteins and chitin than males. Our other results showed that the proximate composition of Tenebrio molitor was influenced by increased rearing temperature. Larvae reared at 28°C had lower protein content, but higher fat and dry matter content, body weight and length than larvae kept at 22 and 25°C. Our research in the field of acceptability of edible insects investigated that women and younger assessors in the Czech Republic were slightly more open to the consumption of whole baked house crickets than men and older panelists. Of the 98 panelists, 68 were willing to evaluate the sample visually and then by tasting. There were significant differences in overall pleasantness before tasting (40%) and after tasting (61%). The preferred methods of culinary preparation of edible insects that the respondents would choose were baking, roasting and frying. All our studies provide a better understanding of the nutritional value of insects over their lifespan and may help to optimize rearing technology as well as a better understanding of consumers' attitudes towards entomophagy.