Grasshopper caught by a local in the Blouberg area, Limpopo (Photo supplied)
Insects could be sources of nutrition: Study explores possibilities
By Mabatho Matsheta
A University of Limpopo (UL) biologist at the Science Education Centre, Dr Bronwyn Egan has teamed up with Dr Barbara van Asch, a researcher from the Stellenbosch University, to explore the delectable possibilities of edible insects as a viable addition to a meal.
This collaborative research endeavours to identify edible insects found in South Africa that could be mass-produced, to address concerns about food insecurity and the need for more environmentally sustainable food sources.
Dr Egan emphasised the global concern regarding food insecurity, arguing that some conventional farming methods, when commercialised, often have harmful environmental impacts. “The research aims to investigate alternative methods of food production that are more environmentally sustainable,” she explained, adding that edible insects have emerged as a promising alternative due to their significantly smaller environmental footprint, as compared to traditional livestock such as cattle, goats, poultry and sheep.
According to Dr Egan, edible insects have a superior feed conversion ratio compared to conventional livestock. “This means that edible insects provide more weight gain per unit mass of food than traditional livestock. They produce less methane, a greenhouse gas that is released from livestock manure and is significantly more harmful to the environment than carbon dioxide.”
While insects have been consumed for thousands of years, particularly in Africa, Dr Egan said their commercial availability is a recent development. “Insects like grasshoppers, Carebara vidua (known as “dintlhlwamakhura” in the local Sepedi language ), and termites have been part of the traditional diet in Limpopo for generations.”
Women in the Blouberg area preparing the edible insect Bophetha (Hemijana variegata) for consumption (Photo supplied)
Dr Egan highlighted the invaluable contribution of local communities to the research, stating that “the initial work that I did more than 10 years ago was completely informed by people from the Blouberg area in Limpopo. The ongoing research focuses on identifying which insects can be utilised and studied for their nutritional value, with significant input from local communities.”
While mass production of edible insects is still in the early stages in Africa, Europe has made considerable progress in the rearing of crickets and mealworms. As such, Dr Egan anticipates that, with the substantial research being conducted, South Africa could witness a breakthrough in the commercialisation of edible insects in the coming years. This, she believes, will offer a potential solution to food insecurity if such insects are reared rather than wild harvested.
Amid rising food prices and concerns about household purchasing power, Dr Egan emphasised the urgent need for environmentally friendly and sustainable food sources. She said a comprehensive nutritional value study is conducted to assess proteins, fats, vitamins and overall bioavailability of nutrients in the selected insects. “Additional tests are performed to ensure their suitability for human consumption and to identify any potential side effects.”