Insects are efficient recyclers of organic matter and they can provide a reliable and sustainable source of food for humans and/or animals, provided appropriate breeding methods are developed. Raising insects is relatively easy: they require minimal space and have a better conversion (feed to meat) ratio than any other meat. Most species are also lower in fat and higher in protein (7-21 grams of protein per 100 grams of edible insect) than larger livestock meat (beef, pork and chicken). They are also an important source of vitamins (in particular, riboflavin and thiamine) and minerals (mostly zinc, copper and iron). Traditional consumption involves eating the insects raw, boiled or roasted. However, for those not used to adding insects to their daily menu, they can be powdered and used as flour.
Posted on: Tue, 11 Mar 2014 16:42:33 +0000