Rashtriya Krishi (English)

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Entomophagy:Future Human Food


Affiliations
1 Department of Entomology, Orissa University of Agriculture and Technology, Bhubaneswar (Odisha), India
     

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The term “Entomophagy” derives from the Greek term “entomos” meaning insects; and “phagein” means “to eat”, combining both term mean “insect eating”. The consumption of insects as food is as old as the history of mankind. Although insects form a small part of the bulk of the diet, they are important in compensating for the general deficiency in animal proteins, fats and calories that occurs among marginal societies. Entomophagy or the consumption of insects has been practiced in India for centuries by several tribes. Entomophagy needs to be revalidated and promoted in the near future as food scarcity in India is increasing day by day. Edible insects are a natural renewable resource of food with nutritional, economic and ecological benefits to the rural people. The high protein content with digestibility as well as some minerals, vitamins, fats and carbohydrates make the insects a perfect food. In fact, insects are the cheapest source of protein compared to animal meat and fish.
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  • Entomophagy:Future Human Food

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Authors

Satya Narayan Satapathy
Department of Entomology, Orissa University of Agriculture and Technology, Bhubaneswar (Odisha), India

Abstract


The term “Entomophagy” derives from the Greek term “entomos” meaning insects; and “phagein” means “to eat”, combining both term mean “insect eating”. The consumption of insects as food is as old as the history of mankind. Although insects form a small part of the bulk of the diet, they are important in compensating for the general deficiency in animal proteins, fats and calories that occurs among marginal societies. Entomophagy or the consumption of insects has been practiced in India for centuries by several tribes. Entomophagy needs to be revalidated and promoted in the near future as food scarcity in India is increasing day by day. Edible insects are a natural renewable resource of food with nutritional, economic and ecological benefits to the rural people. The high protein content with digestibility as well as some minerals, vitamins, fats and carbohydrates make the insects a perfect food. In fact, insects are the cheapest source of protein compared to animal meat and fish.

References