Would You Try Eating Crickets? Unveiling the Untapped Market for Edible Insects

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JEREMY MAGGS: This might seem unconventional, but insect-based foods could soon present a promising approach to addressing global food insecurity and sustainability issues. At the forefront of this groundbreaking research at the University of Pretoria is Professor Abdullahi Ahmed Yusuf and his team in the Department of Zoology and Entomology, dedicated to the rearing, harvesting, and commercialization of edible insects.

What do I mean by this? Consider products like crickets and mealworms. He’s here to provide insights into the science behind these foods, the associated stigma, and the surprising economic advantages of this so-called superfood. Welcome, Professor! What sparked your research into edible insects, and why is this the ideal time to explore it?

ABDULLAHI AHMED YUSUF: Thank you for having me. My interest in this area has deep roots. One significant reason is that I grew up eating insects myself. Over the past 15 to 17 years, an increased focus on research has emerged to identify sustainable methods for utilizing insects as food, which inspired my journey into edible insects.

JEREMY MAGGS: You specifically look at crickets and mealworms. What makes these insects particularly appropriate for human consumption?

ABDULLAHI AHMED YUSUF: Absolutely. Crickets and mealworms are our primary focus because they can be cultivated year-round. In contrast to other insects, like mopane worms, which are seasonal and must be collected from the wild, crickets and mealworms can be produced efficiently.

They have already been used as animal feed for some time.

Thus, the next step is to transition them into human food. As entomologists, we excel at rearing insects in controlled environments, which facilitates scaling up production.

JEREMY MAGGS: What progress has your research made regarding human consumption?

ABDULLAHI AHMED YUSUF: We haven’t started human trials yet, but these insects are consumed in various regions both on the continent and internationally. For context, we’ve concentrated on mealworms, often pests of grain, especially wheat. Traditionally, they are grown on wheat bran, which is costly due to its demand in various industries, including food production.

Read: Edible insects and exotic plants may represent the future of food.

My students and I are therefore experimenting with rearing mealworms on alternative, more affordable substrates like wheat flour and maize flour. This method also allows for multiple harvests rather than just one. We aim to optimize the process for greater yields.

JEREMY MAGGS: If you can establish a cost-effective model, how practical would insect farming be for small-scale or emerging farmers in South Africa? Is there a genuine business opportunity here?

ABDULLAHI AHMED YUSUF: Definitely, there is a business opportunity. Currently, many facilities are rearing black soldier flies, which are also used to convert vegetable waste. Their larvae are a source of poultry feed, and their byproduct, known as frass, is an excellent organic fertilizer.

To address your question of viability, this venture can commence with minimal capital. It requires little space and basic resources.

Our ultimate aim is to empower individuals in rural areas, who may have limited resources, to take part in this activity, allowing them to earn income with a minor investment. We seek to create a value chain that encompasses the production, harvesting, and sale of edible insects.

Read: Africa’s superfood champions – from teff to insects – deserve more recognition.

JEREMY MAGGS: While that tackles one aspect of the issue, a larger challenge will certainly be gaining public and consumer acceptance of insect-based foods. That appears to be a more significant hurdle, doesn’t it?

ABDULLAHI AHMED YUSUF: You are absolutely right. We want to emphasize that many individuals have experience consuming insects, like myself, while numerous others do not. For those who are reluctant, rather than promoting the direct consumption of insects, we propose fortified foods.

For instance, consider flour enriched with insect-derived protein. This approach enables consumers to benefit from the protein without directly consuming the insects.

Such products are already available in Europe and the United States, albeit made from different insects. We are working alongside colleagues from our food and consumer sciences department to develop acceptable forms of this food.

JEREMY MAGGS: And how does it taste?

ABDULLAHI AHMED YUSUF: The flavor is quite appealing. Some people say it has a fishy taste, while others liken it to peanuts. This unique flavor profile comes from the high lipid content in these insects.

JEREMY MAGGS: As an experienced insect consumer, how would you describe the taste?

ABDULLAHI AHMED YUSUF: It’s genuinely unique. After consuming it, especially on its own, the flavor persists for quite some time.

JEREMY MAGGS: Concerning regulations, are we making progress or falling behind in approving edible insects for commercial human consumption? Are we starting to address this matter?

ABDULLAHI AHMED YUSUF: No, we have not reached that point yet. In South Africa, there is currently no legislation governing the use of insects for food or feed. This is another vital area we need to address. We are following a comprehensive approach.

Primarily, we commence with research, followed by commercialization and scaling, at which point the need for regulation arises. At present, the use of insects in food or feed remains mainly cultural or traditional.

However, a positive development is that other African countries, such as Kenya and Uganda, have already established regulations for the use of insects in food and feed.

In those regions, products developed by local researchers can now be found on supermarket shelves. We are still endeavoring to reach that level of acceptance here while collaborating with regulators to streamline this process.

JEREMY MAGGS: Professor, I assume that insect farming has a favorable environmental impact compared to traditional livestock farming. That seems quite apparent.

ABDULLAHI AHMED YUSUF: Yes, that’s correct. This is one reason we advocate for insects as a food and feed source, as they have a low carbon footprint and an impressive feed conversion ratio, meaning nearly all produced is consumed.

JEREMY MAGGS: Thank you for sharing these insights. It will be fascinating to see how this issue develops. Professor Abdullahi Ahmed Yusuf from the Department of Zoology and Entomology at the University of Pretoria, thank you for this engaging conversation.

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