Edible Insects Farming: Efficiency and Impact on Family Livelihood, Food Security, and Environment Compared With Livestock and Crops

Gahukar, R. T.

doi:10.1016/b978-0-12-802856-8.00004-1

Cited by 106 publications

(98 citation statements)

References 72 publications

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“…Uncontrolled overharvesting is causing ecological damage due to changes in the trophic chain (Gahukar, 2016;Van Huis & Oonincx, 2017). The increased demand for a few insect species has led to more aggressive harvesting techniques, without appropriate care being exercised to ensure sustainable collection during reproductive periods-a practice that could reduce or even eliminate local biodiversity (Durst & Hanboonsong, 2015;Van Huis & Oonincx, 2017).…”

Section: Farming Edible Insectsmentioning

confidence: 99%

Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

297

216

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Insects are part of the human diet in many parts of the world. Their nutritional value is widely recognized. Currently, most edible insects are harvested from the wild, although semi‐domestication and indoor farming have increased insect availability and the sustainability of production. In traditional cultures, insects are processed in a number of ways (steaming, roasting, smoking, frying, stewing, and curing, among others) to improve their sensory and nutritional qualities as well as their shelf‐life. In order to increase consumer interest in the West, various technologies have been developed that are aimed primarily at using insects as ingredients in a non‐recognizable form, such as powders or flour. These technologies include drying (sun‐drying, freeze‐drying, oven‐drying, fluidized bed drying, and microwave‐drying) and new processing methods (ultrasound‐assisted extraction, cold atmospheric pressure plasma, and dry fractionation) designed mainly for protein, fat, and/or chitin extraction. Insect‐based ingredients are sold for the production of cookies, chocolates, tortilla‐style chips, and other snacks. This review focuses on edible insect production, processing technologies, and commercialization using strategies ranging from traditional to novel as a sustainable approach for improving food security worldwide.

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Section: Farming Edible Insectsmentioning

confidence: 99%

Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

297

216

View full text Add to dashboard Cite

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“…However, the main challenges encountered by the microalgal industry are the operating costs and convoluted technicalities in handling the cultivation processes that will directly affect its production rate [3]. On another note, insect biomass-based biofuel has advanced rapidly in the past five years, owning to its high biomass gained, low carbon footprint and the less land required for growing [4]. Moreover, fat yields from insects have been widely studied and the reported values vary across different species from 1.5% to 77%.…”

Section: Introductionmentioning

confidence: 99%

In-Situ Yeast Fermentation to Enhance Bioconversion of Coconut Endosperm Waste into Larval Biomass of Hermetia illucens: Statistical Augmentation of Larval Lipid Content

et al. 2020

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The aim of this study was to spur the lipid accumulation by larvae of Hermetia illucens or black soldier fly (BSFL) via feeding with yeast fermented medium. The Saccharomyces cerevisiae, a single cell yeast, was introduced at different concentrations (0.02, 0.1, 0.5, 1.0, 2.5 wt %) to execute an in-situ fermentation on coconut endosperm waste. The rearing of BSFL was started simultaneously and the rearing was stopped once the BSFL reached the fifth instar. With the increasing of yeast concentration, the rearing duration of BSFL was shortened from 15.5 to 13.5 days. Moreover, it was found that at 0.5 to 1.0 wt % yeast concentration, the lipid yield and lipid productivity of BSFL were statistically enhanced to their highest peaks, namely, at 49.4% and 0.53 g/day, respectively. With regard to biodiesel composition, BSFL-derived biodiesel contained mainly C12:0, C14:0, C16:0 and Sustainability 2020, 12, 1558 2 of 10 C18:1. The higher amount of saturated fatty acids could strengthen the oxidative stability biodiesel produced as compared with non-edible oils or microalgal lipid. At last, the addition of yeast was also found to improve the waste reduction index of coconut endosperm waste (CEW) from 0.31 to 0.40 g/day, heralding the capability of BSFL to valorize organic waste via bioconversion into its biomass to serve as a feedstock for biodiesel production.

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“…As a result of this, Gahukar (2016) specifically indicates that "… [r]elying on food strategies including livestock production [systems] to feed our ever-growing human population seems to be impossible." For this reason, if communities are to be food secure, there is need to establish mechanisms to overcome the challenges threatening modern livestock systems and this may include effecting infrastructure transformations or even deploying DTs (Thimm, 1993;Mulligan & Berti, 2015).…”

Section: Introductionmentioning

confidence: 99%

Digital Technologies and Sustainable Livestock Systems in Rural Communities

Gwaka

2017

E J Info Sys Dev Countries

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The 43 rd Committee on World Food Security (CFS) convention reiterated the importance of livestock towards eliminating food insecurity across the globe. Livestock provides extensive services and products which are critical in addressing the issues of hunger, malnutrition, health and diseases. However, despite such importance, livestock systems across the globe continue to face the challenge of sustainability. In this research article, using ethnographic research techniques, we examine the Beitbridge livestock systems to understand the vulnerabilities within the system and current efforts to overcome. The article identifies that the Beitbridge livestock system, similar to many others, faces numerous socio-ecological and political economy challenges. Also, in the past engagement of the author and the community, it emerged that there was limited use of digital technologies within the community. Therefore, this study explore whether digital technologies can contribute towards sustainability of livestock and if so, how. The major findings of the study are that, DTs have affordances which can be exploited to contribute towards the sustainability of the livestock system. However, in order for this to happen, there is need for convergence of conditions e.g. presence of supporting institutions and improvement of digital infrastructure. These findings confirm the need for context based studies on DTs. The findings of the study provide practitioners and policy makers 'something to think about' in the development of DTs and supporting systems.

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Edible Insects Farming: Efficiency and Impact on Family Livelihood, Food Security, and Environment Compared With Livestock and Crops

Cited by 106 publications

References 72 publications

Edible Insects Processing: Traditional and Innovative Technologies

Edible Insects Processing: Traditional and Innovative Technologies

In-Situ Yeast Fermentation to Enhance Bioconversion of Coconut Endosperm Waste into Larval Biomass of Hermetia illucens: Statistical Augmentation of Larval Lipid Content

Digital Technologies and Sustainable Livestock Systems in Rural Communities

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