Observations on How People in Two Locations of the Plateau Département of Southeast Benin Perceive Entomophagy: A Study From West Africa

Influence of Insect-Based Diets on Rural Leisure, Tourism, and Public Consumption-A Case Study from Yunnan, China

This study analyzed the effects of insect-based diets on rural leisure activities, tourism, and consumption. A questionnaire survey was conducted, with 900 valid samples being obtained. The collected data were then analyzed through descriptive statistical analysis, a t-test, and a Pearson's product-moment correlation coefficient test by using the SPSS 26.0 statistical software. Subsequently, semistructured interviews were conducted to collect expert and public opinions on the analysis results. Finally, literature findings and the collected questionnaire and interview data were reviewed through multivariate validation analysis. According to the results, the public agrees that entomophagy culture and insect cuisine can enhance leisure and tourism appeal. Entomophagy culture can also stimulate rural economic, social, and environmental development as well as rural consumption. However, modern public infrastructure and medical facilities are still required to increase tourism accessibility. Local governments must improve public sanitation, moral standards, and the overall quality of tourism and living environments. They must also attract corporate investment and cultivate entrepreneurship among residents to develop new insect-based tourism and leisure activities, food, and products. These measures can enhance the influence of insects on the sustainable development of leisure activities, tourism, and economies in rural regions.

Unlocking the Potential of Insect-Based Proteins: Sustainable Solutions for Global Food Security and Nutrition

The present review highlights the potential of insect-based proteins to address the growing need for sustainable and secure food systems. The key findings suggest that edible insects offer a viable and environmentally friendly alternative to traditional livestock, requiring significantly less land, water, and feed while emitting lower levels of greenhouse gases. Insect farming can also reduce waste and recycle nutrients, supporting circular economy models. Nutritionally, insects provide high-quality protein, essential amino acids, and beneficial fats, making them valuable to human diets. Despite these benefits, this review emphasizes the need for comprehensive regulatory frameworks to ensure food safety, manage potential allergenicity, and mitigate contamination risks from pathogens and environmental toxins. Additionally, developing innovative processing technologies can enhance the palatability and marketability of insect-based products, promoting consumer acceptance. This review concludes that with appropriate regulatory support and technological advancements, insect-based proteins have the potential to significantly contribute to global food security and sustainability efforts.

Entomophagy practices, use patterns, and factors influencing perception and consumption frequency of edible insects in the Republic of Benin

BACKGROUND

Edible insects are important sources of essential nutrients and have the potential to contribute to malnutrition reduction and food security in the Republic of Benin. However, their consumption is always restricted to a limited number of sociocultural groups. To determine how the consumption of insects could be promoted as an alternative food source, this study documents the endogenous knowledge associated with edible insects and, the main factors that govern their perception and frequency consumption.

METHODS

A survey was conducted towards 479 rural households consuming edible insects through 91 villages of Atacora, Alibori, Zou, and Plateau departments using individual interviews with a semi-structured questionnaire. The survey was focused on the inventory of edible insects and the documentation of consumers' acceptance, frequencies and motive reason of consumption, local uses, and accessibility to edible insects. Samples of edible insects were collected and preserved in 70% alcohol for taxonomic identification.

RESULTS

The majority of surveyed people (79.1%) were consumers of edible insects since many years ago (29.1 ± 17.2 years). Insect species belonging to 17 genera of 7 families and 3 orders of insects were used as food, with Brachytrupes membranaceus Drury being the most widespread and consumed. Six factors affecting edible insect availability were identified with the chemical pollution as the most important. Besides their food use (63.2%), edible insects in the study area were used for several purposes. We find that ethnicity, religion, age, education level, and monthly frequency of insect consumption are the main factors influencing the local perception of edible insects. Indeed ethnic group, religion ethnicity, and market accessibility have a positive influence on edible insect consumption frequency. The Hierarchical Clustering of Principal Components has allowed us to classify the interviewees into 3 groups with different perceptions of entomophagy and their characteristics will make it possible to better orient the strategies for promoting entomophagy in the Republic of Benin.

CONCLUSIONS

Religion and tradition are among the main factors that influence entomophagy in Benin Republic. The development of a national strategy to promote entomophagy should take into account the recorded insect consumption motivations, and their different uses by each ethnic group, and mainly target young people.

Indigenous knowledge system associated with the uses of insects for therapeutic or medicinal purposes in two main provinces of Burkina Faso, West Africa

BACKGROUND

Some insects are harmful to humans, plants and animals, but some of them can also be a source of proteins, fats, vitamins and minerals and be of therapeutic value. The therapeutic potential requires that medicinal insects and their derived products need to be scrutinized. This study highlights the indigenous knowledge related to their use of medicinal insects in peri-urban and urban areas of Burkina Faso.

METHODS

The survey was carried out among 60 traditional healers spread across two phytogeographical zones of Burkina Faso. The questionnaire focused on medicinal insects used by experienced traditional healers. Chi-square tests and principal component analysis were performed to test for significant differences regarding knowledge of how insects in phytogeographically different areas were used therapeutically in connection with different disease categories.

RESULTS

A total of 19 species of medicinal insects belonging to 6 orders were cited in connection with treatments of at least 78 pathologies and symptoms. Most frequently mentioned was gastroenteritis. Our study showed that 48.78% of the insects and their products were associated with 46 plant species for the treatment of pathologies. In addition, honey, beeswax and nests were the most widely insect products used.

CONCLUSION

The current study allows us to identify medicinal insects as well as their products used in the treatment of pathologies and symptoms, suggesting the presence of a considerable diversity of therapeutically important insect species. These insects are used alone and/or with their products but often in association with medicinal plants. The results constitute a useful database for future studies of medicinal insects in central and western parts of Burkina Faso.

Insects' Production, Consumption, Policy, and Sustainability: What Have We Learned from the Indigenous Knowledge Systems?

Edible insects can be produced sustainably, with less environmental impact than other forms of livestock. Globally, over 2000 edible insect species have been reported and are regarded as a great source of nutrition, both as food and feed. Over the years, rural people have used indigenous knowledge to either store or process such insects. However, such valuable knowledge, if not properly recorded and documented, can easily be lost. Thus, there is a need to strike a balance between the use of indigenous and scientific knowledge to produce and process these delicacies. In addition, such indigenous knowledge is vital for preserving biodiversity, since insects are good indicators of climate change as it influences their development, reproduction, and survival. Therefore, successful and sustainable solutions may lie in bringing back indigenous knowledge systems.

Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method

Edible insects have been considered as either nutritious food itemsper se, or as wholesome ingredients to various dishes and components of traditional subsistence. Protein, fat, mineral and vitamin contents in insects generally satisfy the requirements of healthy food, although there is considerable variation associated with insect species, collection site, processing method, insect life stage, rearing technology and insect feed. A comparison of available data(based on dry weight) showed that processing can improve the nutrient content, taste, flavour, appearance and palatability of insects, but that there are additional factors, which can impact the content and composition of insect species that have been recommended for consumption by humans. This review focuses on factors that have received little attention in connection with the task to improve acceptability or choice of edible insects and suggests ways to guarantee food security in countries where deficiencies in protein and minerals are an acute and perpetual problem. This review is meant to assist the food industry to select the most suitable species as well as processing methods for insect-based food products.