La utilización de los insectos en la gastronomía, un taller nutritivo

Vázquez, C; Filippini, V.; Balaguer, Estefanía Micó

doi:10.14198/cdbio.2013.43.02

Cited by 2 publications

(1 citation statement)

References 9 publications

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“…Uno de los principales organismos internacionales que promueve la ingesta de insectos comestibles es FAO, y para ello ha adelantado la implementación de diversas acciones, entre ellas, organizar paneles de expertos académicos y consultores, con el ánimo de analizar y determinar medidas para que la ingesta de insectos sea una alternativa contra la malnutrición. Así lo refieren Quirce-Vázquez et al (2013), señalando como prioritarias las conclusiones del evento liderado por FAO y la Universidad de Wageningen en el 2012, en la cual se destacó que los insectos pueden ser una alternativa para paliar la malnutrición o el hambre, además de una oportunidad de empleo e ingresos para personas de bajos recursos.…”

Section: Entomofagia: Práctica Milenaria Solución Del Futurounclassified

Insectos comestibles como modelo de negocio sostenible

Arroyo Marlés

2024

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Para alcanzar el Objetivo de Desarrollo sostenible 2 Hambre Cero, la Organización de las Naciones Unidas para la Alimentación y la Agricultura (FAO), enfatiza la necesidad de revisar la disminución acelerada de recursos naturales en la industria agroalimentaria, para alimentar a más de 9.000 millones de personas, en el año 2030. Por esta razón, FAO hace un llamado a todos los actores de la cadena a abordar la seguridad alimentaria desde fuentes menos convencionales, como el uso de insectos comestibles para el consumo humano. La literatura científica y empírica revisada hasta el momento, da cuenta de los beneficios del cultivo de insectos comestibles para su comercialización y posterior consumo humano. Esta actividad económica, apunta al cumplimiento de la matriz de la triple cuenta de resultados, optimizando costos económicos en los procesos de producción, creando empleos directos e indirectos, revalorizando tradiciones ancestrales y disminuyendo la degradación ambiental si se compara con la actividad ganadera. Mediante la revisión sistemática de literatura, este artículo recoge los resultados más recientes sobre los beneficios mencionados, desde una mirada crítica de las condiciones legales y la viabilidad de implementar estrategias de mercadeo, para incentivar el consumo de insectos comestibles, especialmente en América Latina. Insects on the plate, healthy and sustainable diet To achieve the SDG 2 Zero Hunger, the Food and Agriculture Organization (FAO), emphasize the need to review new protein alternatives and the accelerated decline of natural resources in the agrifood industry, in order to feed more than 9.000 people in 2030. Thus, FAO, calls upon all actors involved in this chain, to tackle the food security, through less conventional food sources as the use of insects for human consumption. The scientific and technical literature, revised so far, serves to highlight the edible insects farming benefits for its commercialization and further human consumption. This economic activity, aims at the triple bottom line fulfillment, optimizing production costs, creating direct and indirect jobs, revaluating ancient traditions and reducing the environmental degradation when compared to livestock activity. Implementing a systematic review, this article is committed to summarize the most recent scientific evidence regarding the mentioned benefits, through a critical view of the legal conditions and the feasibility of applying marketing strategies to stimulate, globally, the consumption of edible insects, especially in Latin America.

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Section: Entomofagia: Práctica Milenaria Solución Del Futurounclassified

Insectos comestibles como modelo de negocio sostenible

Arroyo Marlés

2024

UVserva

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Edible Insects in Latin America: A Sustainable Alternative for Our Food Security

et al. 2022

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Nowadays, the food industry faces paramount challenges in different areas, since worldwide consumers are increasing every day, and at the same time, they are demanding new convenient products. Recent studies show that the current food production system is unsustainable over time and therefore is necessary to create new alternatives of production. New food trends are focused on the consumption of natural products, that have an eco-friendly production approach, and a beneficial nutritional profile for the consumer’s health. Hence, products are being created to not only have good organoleptic characteristics, but also to contain a wide variety of micro and macronutrients, and to be sustainable within their production. For this reason, the use of raw materials that satisfy the needs previously mentioned is being implemented. For instance, the use of insects as raw material, because they have a high protein content comparable to animal-based foods. Specifically, ants and crickets can contain between 9 and 77% protein of dry weight, while beef contains between 25 and 28%. On the other hand, insects present an ease and sustainable production system, compared to livestock farming, since some of them feed with food waste generated by humans. In addition, require less food for their upbringing; insects can convert 2 kg of feed into 1 kg of insect mass, while cattle use 8 kg of feed to produce 1 kg of body weight. On the other hand, there is evidence that insects produce fewer greenhouse gases during their production, for example, pigs produce between 10 and 100 times more greenhouse gases per kg of weight. United States, Mexico, Chile, Peru, and Argentina have begun to develop and consume these products; thus, promoting different and new ventures. Large-scale production of insect-based food products could help solve or even prevent the looming food problem and contribute to the sustainable development goals set by the United Nations. Thus, the aim of this review work was to compile and investigate the edible insect’s alternatives in Latin America, as well as the commercially available or potential derivative products. We discussed the nutritional value of edible insects, and how they could contribute to food security.

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La utilización de los insectos en la gastronomía, un taller nutritivo

Cited by 2 publications

References 9 publications

Insectos comestibles como modelo de negocio sostenible

Insectos comestibles como modelo de negocio sostenible

Edible Insects in Latin America: A Sustainable Alternative for Our Food Security

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