Energy-efficient food production to reduce global warming and ecodegradation: The use of edible insects Centre for Pollution Control & Environmental Engineering, Pondicherry University, Chinakalapet, Puducherry 605 014, India Received 14 April 2011, Accepted 21 July 2011, Available online 14 October 2011 Choose an option to locate/access this article: Check if you have access through your login credentials or your institution Check access doi:10.1016/j.rser.2011.07.115 Get rights and content Abstract As the global population continues to rise, and attempts to increase arable land area come in sharp conflict with the necessity to retain forests on one hand and pressures of urbanization on the other, the wave of global food shortage that has hit the world recently is likely to hit us again and again. The increasing pressure on land is making meat production from macro-livestock less sustainable than ever before. The present review brings home the fact that one of the possible ways to get around this problem is to extend the practice of entomophagy – use of insects as human food. Keywords
Když ochutnáte červa, pak sníte cokoli, říká 'hmyzí' kuchař Petr Ocknecht | Dobrá chuť Lidovky.cz: Kdo nejvíce chodí na degustační akce? Máte o tom přehled? Nejvíce se o hmyz zajímají lidé, kteří cestují. V Klubu cestovatelů v Brně, což je odnož pražské restaurace, jsem měl během půl roku pátou přednášku s ochutnávkou a pokaždé přišlo 50 až 60 lidí. V Brně je největší zájem, přijíždějí i lidé z Prahy. Jenže Praha je v tomto jaksi začarovaná. Lidovky.cz: Myslíte si, že Pražáci jsou v jídle konzervativnější? Lidovky.cz: Přistupují lidé ke všem druhům hmyzu stejně? Lidovky.cz: A jak se cvrček připravuje? Lidovky.cz: Jak vymýšlíte recepty? Lidovky.cz: Kde kupujete hmyz? Lidovky.cz: Od loňska pracujete jako cukrář v brněnské restauraci..Jenom hmyz by mě neuživil a tak musím dělat cukráře. Lidovky.cz: Jak často pořádáte degustační akce? Lidovky.cz: Takže hmyz si můžete i správně vykrmit?
Hmyz na talíři - Entomofágie Autoři: Ing. Marie Borkovcová, Ph.D., Ing. Martina Bednářová, Ing. Vladimír Fišer, Petr Ocknecht Ilustrace: Lenka Novotná Fota: Jindřich Pachta První vydání: Nakladatelství LYNX Kuchařka jakou jste ještě nečetli, plná dobrot, psaná s humorem a vtipem, s barevnou přílohou pokrmů, ilustrovaná kreslenými vtipy. Pojem entomofágie se od přelomu století rozšířil do povědomí mnoha lidí, zájem o recepty a konzumaci hmyzu neustále roste a přání potenciálních konzumentů hmyzu vyústilo v sepsání předkládané kuchařky. Najdete v ní odpovědi na otázky proč jíme, trochu teorie o tom, jak pracuje lidské tělo, povídání o hmyzu, provedeme vás cestou kolem světa za 80 kilokalorií, dozvíte se, jak připravovat hmyz k vaření a mnoho zajímavých a chutných vyzkoušených receptů. Líbí se vám recepty a hmyz zatím neradi? Vítejte ve světě, kde entomofágie je věda, umění i zábava. Celý autorský kolektiv přeje pěkné počtení a dobrou chuť. Cena 252 Kč, formát 155 x 210, 136 stran, brožovaná vazba V2 s laminováním
Entomofagie Než Vám předložím několik originálních receptů, které jsou převzaty z knihy Creeply Crawly Cruisin od Juliet Ramos-Elorduy. Recepty, které jsem sám odzkoušel a případně vymyslel, jsou ke konci stránky. Několik zásadních pravidel: 1.) Jestliže budete chtít hmyz získat svépomocí, sbírejte ho v prostředí bez chemického hnojení (určitě ne na českém poli!) 2.) 3.) 4.) 5.) Tady je několik originálních, převážně mexických receptů, které jsem vybral tak, aby se dali připravit ze surovin dostupných i u nás. Předkrmy: KOKTEJL ACACHAPOLI (ze sarančat) 250g sarančí, šťáva ze 2 citronů, sůl, pepř, 1 lžička krájených čili papriček Saranče uvařte v osolené vodě. JEZINKY NA GRILU (Jezinky mají tučné larvy, stejným způsobem se jedí i larvy bource - u nás podle mého dostupnější) 250g housenek bource (sušených), vymačkaná citronová šťáva, čili papričky, paprika sůl Housenky ogrilujte na středním až silném ohni, pak pokapejte citronem, posypejte čili papričkami, paprikou a osolte. Hlavní jídla: Zákusky:
Roasted crickets and toasted ants – coming to you courtesy of EU research millions According to one study, small grasshoppers offer 20 per cent protein and just six per cent fat, to lean ground beef's 24 per cent protein and 18 per cent fat. Crickets are also said to be high in calcium, termites rich in iron, and a helping of giant silkworm moth larvae apparently provides all the daily copper and riboflavin requirements. There are even claims that bees boost the libido. Insects emit less greenhouse gases than cattle and require less feed, supposedly making them environmentally-friendly. The European Commission is offering the money to the research institute with the best proposal for investigating "Insects as novel sources of proteins". It has asked for research into quality and safety, including potential allergic reactions and the precise sort of proteins consumed. Professor Marcel Dicke, leading a team at Wageningen University, in the Netherlands, which is applying for the research grant, said: "By 2020, you will be buying insects in supermarkets.
Eating Bugs!! Manataka™ American Indian Council Presents By Aletheia Price Also Read: Buggy Recipes Indian Use of Insects for Food Edible insects; you may feel that these two words do not even belong in the same sentence. Your insect consumption adds up. There are a number of points that I would like to make: Some insects are edible. O.k., I admit the slight possibility of disadvantages... Is there a better name than insect eating? Other Random Entomophagy Factoids In case you need a little more persuasion: There are 1,462 recorded species of edible insects. Compare this with ground beef, which, although it contains more protein (23.5 g.), also has 288.2 calories and a whopping 21.2 grams of fat! Catching insects in the wild, unless you're fortunate enough to live in a rural area, is a laborious and potentially dangerous task. Buying insects is the easiest way to get edible insects, but it is also the most expensive (ain't it always the way?). Mealworm Chocolate Chip Cookies
Grub's up: can insects feed the world? From the high windows of a warehouse in southern Spain a shaft of light falls on the white-gloved hand of insect farmer Laetitia Giroud. She is holding a large cricket, which sits perfectly still above the plastic box that is home to hundreds of its relatives. They're chirping to each other, giving the industrial unit a gently bucolic air. Nearby are another 30 or so boxes, filled with mealworms, black soldier flies and grasshoppers. "They have a great life," says Giroud, smiling at the elegantly poised insect. "They just eat and make love, eat and make love." Paris-born Giroud unabashedly romanticises her charges, cooing over how "beautiful" the mealworms are and how they smell like honey. While the world has been fascinated by Mark Post and his team's €250,000 attempt to make a stem cell burger at Maastricht University, there are many experts who think insects are a more likely protein source for a hungry world. The FSA appears to think "Yo!
Insects on a Global Food Agenda In 2013, the U.N. Food and Agriculture Organization (FAO) issued a report proposing edible insects as a viable alternative for food and feed security both in developed and developing countries. The idea of eating insects may be a challenging idea for many. Nutritionally, insects can be good source of protein, minerals, vitamins, fatty acids and fiber, especially in relation to conventional livestock. Many public and private sectors across the globe are harnessing these opportunities. As human food, insects present versatile applications; insects can be processed into a range of items such as energy bars, meat substitutes, and enriched flours. In many developing countries where insects already have a respected place in the local market, entomophagy presents many opportunities.
UK consumers willing to try eating insects if marketed well, Canadean | Australian Food News August 4, 2014 Sophie Langley UK consumers willing to try eating insects if marketed well, Canadean Insects are being touted as the healthy, sustainable food source of the future, but will consumers willingly dine on bugs? Global market research organisation Canadean asked 2000 UK consumers and found that marketing will be crucial in convincing consumers. EU and FAO push for edible insects Insects are predicted by many to be the superfood of tomorrow and are already popular in fine dining or as a novelty among more adventurous consumers. But will they be able to move beyond a foodie fad and be embraced by the average consumer? With 40 tonnes of insects for every human on earth, Canadean said insects were “an abundant, sustainable food source that is rich in protein, iron and calcium and low in fat and cholesterol”. However, they may prove a hard sell among more squeamish consumers. Marketing will be key in convincing consumers A major obstacle to insect eating is palatability.
Insects as Food, by Gene DeFoliart; Home Page Cockroach Milk Could Make A Nutritious Meal In The Future While the idea of a cockroach milkshake might not exactly get your gastric juices flowing, it’s a highly nutritious source of protein and it could be a valuable tool to ease our world’s food production woes. Around 10 years ago, it was discovered that the stomachs of a particular type of cockroach contain milk protein crystals. This cockroach (Diploptera punctata) is the only known viviparous cockroach, meaning it gives birth to live young, which is fairly bizarre for an insect. Just like mammals, they have to feed their young with a “milk” containing protein crystals, and these crystals were found to hold a crazy amount of protein. A single crystal is estimated to contain more than three times the amount of energy found in an equivalent mass of dairy milk. However, as you can imagine, milking cockroaches isn’t easy. So now, an international team of scientists has developed a less demanding and potentially cheaper way to harness this cockroachy-goodness. [H/T: Munchies]
Big News — Nordic Food Lab Our official press release: Velux Foundation to support Nordic Food Lab’s development of Western insect gastronomy COPENHAGEN – May 16, 2013 – Nordic Food Lab and University of Copenhagen have received funding to expand their research into insect gastronomy. While other researchers are focussing on environmental and nutritional benefits of entomophagy, Nordic Food Lab is working to make insects delicious to the Western palate and thus bring them into its culinary culture. The project is funded by The Velux Foundation’s program for environment and sustainability. Nordic Food Lab has formed an international advisory board for the project, bringing together experts in entomology, gastronomy, psychology, and sustainable food systems from around the world.
Grilovaní červi a smažení cvrčci. V Děčíně byla ochutnávka budoucnosti | Video Středa 19. srpna 2015svátek má Ludvík 20 °C Předplatné LN Registrovat Zapomenuté heslo Lidovky.cz Následuje článek: Resslova ulice uzavřena. Vladimir Putin se v batyskafu vydal na lov amfor a dalších artefaktů Resslova ulice uzavřena. Nejčtenější v rubrice Video Nehoda, které nešlo zabránit. Resslova ulice uzavřena. Moderátor odkráčel z živého vstupu, nechtěl mluvit o Kardashianových 17. srpna 2015 6:00 Lidovky.cz > Zprávy > Video Grilovaní červi a smažení cvrčci. Je libo červa na grilu? <img class="block" src=" alt=""><h2>VIDEO: Je libo červa na grilu? Smažení červi a grilovaní cvrčci. tak vypadá podle některých jídlo budoucnosti, kdy hmyz zaujme na jídelníčku člověka důležité místo. Lidovky.cz Zkrácená adresa 0 0 0Diskuse Mohlo by vás zajímat Resslova ulice uzavřena. Protest proti migrantům. Nehoda, které nešlo zabránit. Moderátor odkráčel z živého vstupu, nechtěl mluvit o Kardashianových Samsung představil nové mobily. 1.
Europeans may be 'ready to buy and cook' insects, finds Belgian study There is a good chance that consumption of insects can be introduced to the food habits of Western European populations, according to new research that found Belgian consumers were 'ready to buy and cook' insects. A team of scientists in Belgium investigated the socio-cultural and basic food formulation aspects related to edible insect consumption in a group of consumers - and found that eating insects was 'mainly well accepted' by participants in the study whatever their age or sex. Led by Rudy Caparros Megido from the University of Liège, the team developed a series of hedonic tests associated with a survey about the perception of consuming insects (entomophagy) and purchase intentions, to determine whether there really was potential for insects to replace or complement traditional protein sources. "This study shows the edible insects' potential to become a usual food ingredient in Western European populations," said the team. Food Vision Event Study details