Archive for the ‘insects as food’ Category

Insect ranchers pour $5 million into world’s first large-scale genetic breeding facility

Genetically engineered mealworms could provide fertilizer—and food—for millions

Yellow mealworm beetle larvae
French company Ÿnsect breeds yellow mealworms for use in pet food, fishmeal, and tofulike products for the human plate.BARBARA STRNADOVA/SCIENCE SOURCE


For centuries, farmers have bred livestock and crops for desirable traits such as faster growth, better taste, and resistance to disease. Now, a new kind of rancher is following in their footsteps: mealworm breeders. Last week, France-based Ÿnsect announced it will spend nearly $5 million on the world’s first large-scale initiative to use state-of-the-art genetics for breeding beetle larvae and other insects that can be used as animal feed, fertilizer—and even food for people.

“We’re talking about accelerating the ability to use the genomes of millions of insects” for selective breeding, says insect geneticist Christine Picard of Indiana University–Purdue University Indianapolis, who is not involved in the effort. The new program, she notes, should help scientists untangle the often complex mix of genes involved in commercially valuable traits such as faster reproduction and more efficient food consumption. “The sheer volume [of genetic information] that they can get through might be able to address that.”

Ÿnsect, founded in 2011, is one of the world’s largest insect ranchers. It operates two “vertical farms”—one in France, the other in the Netherlands—that produce billions of yellow mealworm beetle larvae (Tenebrio molitor) and other insects every year. The bugs are processed into powders and oils used in pet food, fish and farm feeds, and textured tofulike “meats” for human consumption. The company also sells the shed shells of the growing mealworms as fertilizer.

Last year, Ÿnsect worked with outside researchers to sequence and publish a nearly complete genome of the yellow mealworm. Now, it will use those genetic data to hunt for traits that could be improved through selective breeding, says Thomas Lefebvre, an R&D scientist at the company. Scientists will use a strategy known as genomic selection, which involves using a large swath of genetic markers to identify insects likely to produce offspring with desirable traits. The approach offers a “more resilient and more informed way” to pick the adult beetles used for breeding, Lefebvre says. And although it’s a standard operating procedure in plant and livestock breeding, it’s a novel approach to industrial insect rearing.

Ÿnsect breeders should be able to “select animals that have the ‘best’ genetics, and thereby improve different characteristics,” says Dennis Oonincx, an entomologist at Wageningen University & Research who is not involved in the project. The company says it has already identified a strain of buffalo worm (Alphitobius diaperinus), a smaller cousin of the yellow mealworm, that grows 25% faster than related variants.

Better insect ranching could have benefits for the environment and human health. For example, nearly one-quarter of the world’s commercially caught fish are currently used to feed shrimp, salmon, and other animals raised in aquaculture operations—a practice many researchers have concluded is ecologically damaging and wasteful. Insects make up a large part of many fishes’ natural diets and using mealworms could reduce pressure on wild fish stocks and make more fish available to people.

Farmed insects could also go straight to human plates. People have practiced entomophagy, or bug eating, for millennia, and some government agencies—including the European Food Safety Authority—have already deemed yellow mealworms safe for human consumption. The grubs are rich in nutrients, containing up to 25 grams of protein for every 100 grams of worm, about the same as beef. And raising mealworms produces lower greenhouse gas emissions than other forms of animal production, Oonincx says. Farmers also need far less land to produce 1 kilogram of protein, compared with conventional livestock farming, he notes.

Ÿnsect slims down its operations even more by breeding bugs in vertical facilities. In each farm, the worms are reared in robot-automated trays stacked several stories tall, features that save energy and space. It is now completing a third new rearing facility in northern France. When finished, it will be 35 meters high, which the company claims will make it the “world’s largest vertical farm.”

One question surrounding Ÿnsect’s initiative, Picard says, is whether the company will share the data gleaned from its program with the greater scientific community. “This is going to benefit them and their investors, but will they share it?” she asks. Lefebvre says the company will likely seek patents that would describe its high-throughput trait-identification strategies, potentially enabling other researchers and companies to try to improve on them.

Another issue, Picard adds, is whether all the genetic honing will overcome consumers’ potential aversion to bug eating. It might all come down to marketing, she says, noting that “lobster used to be the insect of the sea, and now it’s part of haute cuisine.”

doi: 10.1126/science.ada0942




Tess Joosse


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Insects: The sustainable future of food and feed?

Busani Bafana | Cornell Alliance for Science | September 20, 2021

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Credit: Amir Cohen/Reuters
Credit: Amir Cohen/Reuters

This article or excerpt is included in the GLP’s daily curated selection of ideologically diverse news, opinion and analysis of biotechnology innovation. It is posted under Fair Use guidelines.Call it protein on the fly, on the shuffle or on the crawl. Insects are the future of food, offering a choice that is healthy for people and the planet as the world battles malnutrition and climate change.

In the insect kingdom, there is something to please every palate. From crunchy crickets (Acheta domesticus) and tangy termites to wacky mopane worms (Gonimbrasia belina) and glorious grubs, insects are hopping on the global menu as a nutritious food source in an increasingly hungry and underfed world. Insects are credited with delivering higher levels of protein than other animal products.

There is income to be made from insects, too. Smallholder farmers and entrepreneurs in Africa are gathering, processing and farming insects for a new and growing food and feed market.

Mouth-watering mopane worm

“Mopane worms are nutritious, I tell you they are better than meat and milk,” opinions Lethi Moyo, a 67-year-old farmer in Mtshabezi village in Zimbabwe’s Matabeleland South province. “They complement any meal and we must eat them because they are good.”

Moyo has been gathering and preparing mopane worms, the caterpillar of the emperor moth species, for more than five years. In June 2021 she made more than US$160 from selling salted and dried mopane worms.

“Customers come to my home so that I do not need to travel to the urban centres to sell my mopane worms,” says Moyo, who grows maize on a hectare plot. “Some come from as far as Harare and South Africa to buy for resell.”

In December 2020 she harvested and processed two 20-liter buckets of mopane worms and in March and this year she collected five buckets full that she sold for US$32 each.

Zimbabwean farmer Lethi Moyo makes more than US$160 each season from gathering and processing mopane worms. Credit: Busani Bafana

Another farmer, Noddy Dube from Dondoria village, says she has informally traded mopane worms for more than 20 years. Income from selling the worms has put her children through school, though she worries that the worm could be threatened from over harvesting. In the 2020/21 farming season, Zimbabwe had a bumper harvest of the worms, coupled with a good rainy season.

“This year the harvest has been good but I worry if in the future we will have the mopane worms because many people have harvested them and at the same time the trees have been destroyed in some areas,” Dube explained. In 2020 she managed to collect and sell five 20-liter buckets of the worm and this year, she is expecting to sell about eight buckets.

Mopane worms are big business in Southern Africa, where the worms are broadly distributed and enjoyed as a delicacy. Mopane worms are also widely traded across the region and beyond, mostly informally. Unofficial estimates put the trade in this tasty insect at more than US$1 million annually.

Noddy Dube of Matabeleland, Zimbabwe, displays a harvest of mopane worms ready for processing. Credit: Busani Bafana

“Mopane worms, for example, are extremely rich in nutrients compared to many edible insects, with protein levels of up to 74, which is superior to that of plant and animal origin,” says, Chrysantus Tanga, a research scientist with the Insect for Food, Feed and Other Uses (INSEFF) programme at the International Centre of Insect Physiology and Ecology (icipe) in Kenya.

Sustainable food and feed

For generations, insects have been enjoyed as a snack or part of a meal in many countries in Africa. There is a growing interest in insects as a sustainable food with the global push to reduce the impact of agriculture production on the environment.

This year, the European Union granted approval for the use of dried yellow meal worm beetle (Tenebrio molitor) as “novel food.”

While some people will cringe at swallowing stink bugs (Encosternum delegorguei), flying termites and spiky skinned worms, insects provide “climate smart” protein and other nutrients that can be found in meat, research evidence suggests.

Eating fruits and vegetables, including plant-based imitation meat and insects, helps in the transition to more healthy and sustainable diets, scientists suggest.

Insects are also good for the environment because of their tiny carbon footprint, argues Robert Musundire, an Associate Professor of Entomology at Chinhoyi University of the Technology in Zimbabwe, citing their low carbon and methane gas emissions compared to cattle and pigs.

Tanga concurs, noting that “80 to 100 percent of an insect’s whole body is consumable. Nothing to goes as waste to the environment. For cows, only 40 percent is consumable, chicken only 56 percent and pigs about 60 percent. Also, insects require fewer amounts of water and land, and they also have reduced ecological footprint.”Follow the latest news and policy debates on agricultural biotech and biomedicine? Subscribe to our newsletter.SIGN UP

Climate change-busting food source

Insect consumption has long been viewed as food for the poor, Musundire said. With growing health consciousness, he is convinced that new emphasis should be placed on sharing the evidence of edible insects’ nutritional benefits.

Eating green is increasingly being touted as a solution to climate change. Try a bug burger, a termite taco or simply sink your teeth into a warm mopane worm scone. If such a taste is not yet acquired, a new recipe book on the wholesomeness of insects could whet the appetite. A collaborative project between the Chinhoyi University of Technology and the Agriculture for Food Security (AgriFoSe2030) Programme of the Swedish University of Agriculture Sciences (SLU) produced Secrets of African Edible Insect Cookery  to promote insect-based foods.

Flying termites are nutritious and can be served fried. Credit: Busani Bafana

The Chinhoyi University of Science and Technology, which has produced more than 20 publications on edible insects, is currently conducting a study on the biofortification of porridges with termite powders. The university has received a £1 million grant through a United Kingdom consortium to conduct this study.

“Insects provide a lot of good nutritional minerals, including anti-oxidants, but the challenge is they are not appealing as food,” Musundire explains. He admits winning over insect-phobic consumers is hard.

“We have to bring innovation to insects as food so that they are more appealing to the eye and are tastier, and then we can initiate those who are not used to eating insects.”

Describing edible insects as complementary food, Musundire has published a book on the preparation edible insects and consumption practices.

Business on the fly

Insects are also making a buzz in animal feed with innovators in Zimbabwe, South Africa and Kenya breeding the black soldier fly (Hermetica Illucens) as livestock feed.

The International Centre for Insect Physiology and Ecology in Kenya has developed breeding protocols and feed formulations on using black soldier flies (BSF) in animal feed, opening the door for insect feed entrepreneurs such as InsectiPro, a company in Kenya.

Tanga and his partners are credited as the first in Africa to successfully engage policymakers in the creation of an enabling environment for the rapid adoption of insect-based protein feed technologies. This led to the development of standards in support of legislation and policies approving the use of insect-based protein ingredients in compounding animal feeds in Kenya and Uganda.

Research shows that BSF can knock down the cost of livestock feed by up to 30 percent, said Musundire, whose university has trained more than 2000 farmers across Zimbabwe in techniques for farming the BSF.

Blessing Mutedzi is a 46-year-old insect farmer who has been trained in breeding insects. He raises crickets, mopane worms and black soldier flies. His family owned business, Mopane Worm Enterprises, also processes crickets and mopane worms for sale.

Mutedzi, from Femberwi village in the Marange District in Manicaland, eastern Zimbabwe, was attracted to insect farming after observing how his grandfather gathered the insects from the wild and started experimental breeding. He breeds the insects in nurseries under greenhouses, where they are aggregating more than 2,000 pupae at a time.

“Insect farming has presented an opportunity for us to provide quality and healthy food that people can afford,” Mutedzi said in an interview. His company is processing about 10 kilograms of crickets in 46 days, which sell for US$30/kg.

“Training on insect production is important because you are able to guide the business correctly,” Mutedzi said. “It helped me to improve my breeding and enhance the processing of the mopane worms and black soldier flies.”

Busani Bafana is a multiple award-winning correspondent based in Bulawayo, Zimbabwe with over 10 years of experience, specialising in environmental and business journalism and online reporting. Find Busani on Twitter @maboys

A version of this article was originally posted at the Cornell Alliance for Science and is reposted here with permission. The Cornell Alliance for Science can be found on Twitter @ScienceAlly

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Insects For Food

Many people around the world eat insects, but still some of us are squeamish about eating them.https://www.youtube.com/embed/V32jrsIlknE?autoplay=1&start=0&rel=0HUMANWednesday, August 25, 2021 – 11:48Inside Science Contributor

(Inside Science) — The thought of adding insects or other bugs to the menu may not seem that appetizing to everyone, but insects are a nutrition-dense source of protein embraced by much of the world. Even if the thought of eating insects turns your stomach now, bugs could — and some researchers say should — form an important part of our diet. Much of the Western part of the world might be queasy about insects, but people have been eating them for thousands of years. Around 2,000 insect species are eaten worldwide in countries across Asia, South America and Africa. But if more people would embrace eating insects, it could be a great way for them to shrink their carbon footprint and battle climate change. More than a third of global greenhouse gas emissions come from the production, distribution, and consumption of food.

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AfricanInsect Science for Food and Health


Press Release

21 May 2015

Eating the meat of the desert locust could be good for your heart, says a study conducted jointly by icipe, Jomo Kenyatta University of Agriculture and Technology and United States Department of Agriculture/Agricultural Research Service (USDA/ARS).

In a paper published in PLOS ONE journal on 13 May 2015, the researchers show that the desert locust, known scientifically as Schistocerca gregaria, contains a rich composition of compounds known as sterols, which in turn have cholesterol-lowering properties, thereby reducing the risk of heart disease.

As icipe scientist, Prof. Baldwyn Torto, explains, sterols occur naturally in plants, animals and fungi. The sterols from plants are called phytosterols and those from animals are known as zoosterols. Cholesterol is the most familiar type of animal sterol. Phytosterols and cholesterol have a common target of getting absorbed in the intestines. However, phytosterols have been shown to have a competitive advantage, as they are able to block the absorption of cholesterol.  Although vegetables are generally the richest sources of phytosterols, insects have the potential to supply these useful compounds to people.

“In our study we found that, as is the case in other insects, cholesterol is the major tissue sterol in desert locusts. However, we observed that after the desert locust has fed on a vegetative diet, most of the common phytosterols are amplified and new ones are also produced in its tissues. In turn, this leads to a high phytosterol content, which suggests that eating desert locusts could reduce cholesterol levels,” explains Prof. Torto.

He adds that aside from cardiovascular protective effects, the researchers also found the desert locust to have a wealth of other nutrients, including proteins, fatty acids and minerals, which are beneficial for anti-inflammatory, anticancer and also have immune regulatory effects. As such, the desert locust is an excellent source of dietary components for both humans and animals.

The findings by icipe are redeeming for the desert locust, which is probably more reputed for its alarming threat to food security, for instance, through outbreaks in the Sahel region of Africa, which have been known to destroy land and crops, leaving hunger and poverty in their wake.

“We hope that our findings will refocus the research on the desert locust in a new emerging dimension; its potential as a component in food and nutritional security in Africa. Despite its negative image, the desert locust is already consumed in many regions in Africa and Asia. As icipe has proven over the years, the desert locust is extremely easy to rear, meaning that it could either be domesticated on a small-scale, or even produced through commercial ventures”, concludes Prof. Torto.

Xavier Cheseto, a PhD researcher in icipe‘s Behavioural and Chemical Ecology Unit (BCEU), and Matthew Miti, a technician in the Animal Rearing and Containment Unit, discuss progress of locusts being reared at the Centre.


Notes for Editors

The study was conducted as part of icipe’s new Insects for Food and Feed research theme. Globally, issues surrounding population growth, urbanisation, climate change, diminishing land and water resources, over- and under-nutrition, and persistent poverty, have aggravated food insecurity, especially in developing countries. Against this background, the use of insects as alternative sources of food for human consumption and feed for livestock, has captured the imagination of the global research and donor community. Insects satisfy three important requirements: they are an important source of protein and other nutrients; their use as food has ecological advantages over conventional meat and, in the long run, economic benefits for mass production as animal feed and human food, and they are also a rich source of drugs for modern medicine.

Publication Details

  • Funding: This research was funded through the icipe Dissertation Research Internship Program (DRIP) and USDA/ARS- Center for Medical, Agricultural, and Veterinary Entomology.
  • Title: “The Potential of the desert locust Schistocerca gregaria (Orthoptera: Acrididae) as an unconventional source of dietary and therapeutic sterols”, available at: http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0127171
  • Corresponding author: Prof. Baldwyn Torto, btorto@icipe.org, +254 20 863200

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Could Insects Feed the Hungry World of Tomorrow?, BBC, July 10

More and more of the world is clamouring for protein. But our land and water resources are coming under increasing strain to farm enough beef, pork and chicken to feed everyone who wants to eat it. The answer might be wriggling around our feet: insects.

The practice of eating insects is age-old, with around two billion of us already deriving at least part of our diet from them. But in modern developed societies bugs are often shunned. As nations become richer, the traditional culinary route has been to consume more fast food and choice restaurant cuts, ignoring the valuable nutrition in insects such as mealworms and locusts.

But in an internet-connected age, knowledge about the science of insect protein production has spread. Andrew Brentano, co-founder of Tiny Farms in California’s Silicon Valley, believes there is growing attention around the issue of making edible bugs a significant food source of the future.

This could be particularly useful for developing countries, but Brentano says richer countries could also benefit from this alternative protein source – insects can be farmed in a relatively small space, even in a densely crowded city.

Andrew Brentano spoke to BBC Future at SXSW Interactive in Austin Texas.

Additional video and stills: Courtesy Tiny Farms Inc and BBC News archive

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