The word: Edible insects
17 March 2007
From New Scientist Print Edition.
http://www.newscientist.com/channel/...e-insects.html


FANCY A locust for lunch? Probably not, if you live in the west, but elsewhere it's a different story. Edible insects - termites,
stick insects, dragonflies, grasshoppers and giant water bugs - are on the menu for an estimated 80 per cent of the world's
population.

More than 1000 species of insects are served up around the world. For example, "kungu cakes" - made from midges - are a delicacy in
parts of Africa. Mexico is an insect-eating - or entomophagous - hotspot, where more than 200 insect species are consumed. Demand is
so high that 40 species are now under threat, including white agave worms. These caterpillars of the tequila giant-skipper butterfly
fetch around $250 a kilogram.

Eating insects makes nutritional sense. Some contain more protein than meat or fish. The female gypsy moth, for instance, is about
80 per cent protein. Insects can be a good source of vitamins and minerals too: a type of caterpillar (Usta terpsichore) eaten in
Angola is rich in iron, zinc and thiamine.

What do they taste like? Ants have a lemon tang, apparently, whereas giant water bugs taste of mint and fire ant pupae of
watermelon. You have probably, inadvertently, already tasted some of these things, as insects are often accidental tourists in other
types of food. The US Food and Drug Administration even issues guidelines for the number of insect parts allowed in certain foods.
For example, it is acceptable for 225 grams of macaroni to contain up to 225 insect fragments.

“Ants have a lemon tang; fire ant pupae taste of watermelon”Insects have been an important part of the human diet for thousands of
years, so why has insect eating died out in the developed world? Stuart Hine, an entomologist at the Natural History Museum in
London, says it is a cultural thing: insects are seen as "dirty" and as carriers of disease. Despite this, a decade ago, insect
eating seemed to be making a comeback, with the publication of a number of insect recipe books. Although supermarket shelves are
still devoid of insect-based delicacies, have no fear, entomophagy is not entirely non-existent in the west. Edible, a London-based
company, supplies products such as chocolate-covered ants and toasted leafcutter ants. Perhaps, as we become more aware of the
sentience of higher animals, insects will become the protein of choice in centuries to come?

On 6 April, Hine will give a talk on edible insects at London's Natural History Museum and offer some unusual snacks. This event can
also be viewed online at: http://www.nhm.ac.uk/nature-online/n...e-webcast.html.

Sir Frederick wrote:
> The word: Edible insects
> 17 March 2007
> From New Scientist Print Edition.
> http://www.newscientist.com/channel/...e-insects.html
>
>
> FANCY A locust for lunch? Probably not, if you live in the west, but elsewhere it's a different story. Edible insects - termites,
> stick insects, dragonflies, grasshoppers and giant water bugs - are on the menu for an estimated 80 per cent of the world's
> population.
>
> More than 1000 species of insects are served up around the world. For example, "kungu cakes" - made from midges - are a delicacy in
> parts of Africa. Mexico is an insect-eating - or entomophagous - hotspot, where more than 200 insect species are consumed. Demand is
> so high that 40 species are now under threat, including white agave worms. These caterpillars of the tequila giant-skipper butterfly
> fetch around $250 a kilogram.
>
> Eating insects makes nutritional sense. Some contain more protein than meat or fish. The female gypsy moth, for instance, is about
> 80 per cent protein. Insects can be a good source of vitamins and minerals too: a type of caterpillar (Usta terpsichore) eaten in
> Angola is rich in iron, zinc and thiamine.
>
> What do they taste like? Ants have a lemon tang, apparently, whereas giant water bugs taste of mint and fire ant pupae of
> watermelon. You have probably, inadvertently, already tasted some of these things, as insects are often accidental tourists in other
> types of food. The US Food and Drug Administration even issues guidelines for the number of insect parts allowed in certain foods.
> For example, it is acceptable for 225 grams of macaroni to contain up to 225 insect fragments.
>
> “Ants have a lemon tang; fire ant pupae taste of watermelon”Insects have been an important part of the human diet for thousands of
> years, so why has insect eating died out in the developed world? Stuart Hine, an entomologist at the Natural History Museum in
> London, says it is a cultural thing: insects are seen as "dirty" and as carriers of disease. Despite this, a decade ago, insect
> eating seemed to be making a comeback, with the publication of a number of insect recipe books. Although supermarket shelves are
> still devoid of insect-based delicacies, have no fear, entomophagy is not entirely non-existent in the west. Edible, a London-based
> company, supplies products such as chocolate-covered ants and toasted leafcutter ants. Perhaps, as we become more aware of the
> sentience of higher animals, insects will become the protein of choice in centuries to come?
>
> On 6 April, Hine will give a talk on edible insects at London's Natural History Museum and offer some unusual snacks. This event can
> also be viewed online at: http://www.nhm.ac.uk/nature-online/n...e-webcast.html.
>
No thanks. The exoskeleton is indigestible, the interior is mostly
water, they don't live long enough to be trained to bathe properly, and
there is simply no practical way to put those six little paper-napkin
booties on the drumsticks.

Sorry, but I've spent too many lives working my way up the food
chain. . .I don't need to eat insects;-)

Myrl Jeffcoat
http://www.myrljeffcoat.com

Sir wrote on Sat, 17 Mar 2007 20:29:46 -0700:

SF> FANCY A locust for lunch? Probably not, if you live in the
SF> west, but elsewhere it's a different story. Edible insects
SF> - termites, stick insects, dragonflies, grasshoppers and

Thanks but no thanks! I've tried huapiles (I think that's the
name), deep-fried grasshoppers but you can keep them. even if
one taste is supposed to guarantee your return to Oaxaca,
Mexico.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

In article >, Steve Wertz > wrote:
>On Sat, 17 Mar 2007 20:29:46 -0700, Sir Frederick wrote:
>
>> Eating insects makes nutritional sense. Some contain more protein than meat
> or fish. The female gypsy moth, for instance, is about
>> 80 per cent protein. Insects can be a good source of vitamins and minerals
> too: a type of caterpillar (Usta terpsichore) eaten in
>> Angola is rich in iron, zinc and thiamine.
>
>Yes, But are they vegetarian?

"You are what you eat." So most of them must be vegetables. ;-)

>I can see it now, "PETA - Insect Division"

Surely that would simply be PETI -- People Eating Tasty Insects?

Cheers, Phred.

--
LID