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This study was to determine the prevalence of entomophagy in the post independence era (after 1980) in Zimbabwe given that the social status of many families has changed. A cross-sectional non probability sampling was used to determine who ate which insect and how much they ate and where they came from. The availability of each insect was determined at provinces and through key informants. Data were collected through questionnaires and physical visits to all provinces of Zimbabwe to collect empirical data. The population of those that never participated in entomophagy was less than 10% across the age groups in the sampled populations. In the order, Lepidoptera, which comprises several species the larval stages are mostly consumed in the fourth instar after degutting. The caterpillars are known locally as madora. Imbrasia belina was consumed by more than 90% of the respondents. In the order Isoptera Macrotermes sp.[ishwa] were consumed by more than 80% of the respondents. [Nswabanda] are consumed. Records of quantities of insects harvested are here presented. Protein content of fully grown Imbrasia belina done by the Kjeldahl method was 54-58%. Matebeleland province had the highest tonnage of insects, most of which were exported to other provinces even to neighbouring countries. Manicaland harvested the least quantities of insects. Most of those who consumed insects preferred them in the dried form which were said to have improved organoleptic properties. Drying the insects prolonged their shelf life. Food security strategies for Zimbabwe should include management of harvesting and storage of these insects.

Gowe is a sweetish paste of malted, fermented, and cooked sorghum and/or maize flour, consumed in its pure state, but preferentially as a beverage after homogenizing with water, sugar, milk, and ice. A survey was carried out at different localities in the traditional gowe producing areas to investigate the diversity of the processing techniques, consumers¿ characteristics, and the quality attributes. Producers and sellers were women exclusively while consumers cut across all classes of age, socio-cultural groups, and educational levels. Gowe varied in cereal and processing techniques, with maize and sorghum being used either singly or in combination (maize/sorghum ratio varying from 1 to 3) through four processes. Apart from the alternative process which leaves out the malting step, gowe processing techniques aim at producing sweetish and acidic tasting products through malting, saccharification, and fermentation. A principal component analysis plot of quality criteria of gowe indicated that the preference of consumers was directly associated with the perceptions of producers. (Résumé d'auteur