Mopane worm value chain in Zimbabwe: Evidence on knowledge, practices, and processes in Gwanda District

Abstract

Consumption of edible insects is a potential solution to the growing need for protein. However, the wild harvested edible insects’ value chain faces several challenges including limited knowledge on indigenous practices in the harvesting and processing and lack of information on roles of the different actors in the chain. A case study of Gonimbrasia belina, colloquially referred to as the ’mopane worm’, was conducted to understand and identify determinants of participation in the value chain of the edible caterpillar. A cross sectional study was conducted in Gwanda (a rural district in Zimbabwe) to (a) understand the indigenous knowledge on harvesting and processing methods, (b) explore value addition and the traditional beliefs surrounding the utilisation of the mopane worm. Results showed that consumers (81.7%), and harvesters (76.6%) were the main actors in the mopane worm value chain. Using the Ordinary Least Squares (OLS) model, the following were shown to be determinants of participation in the mopane worm value chain: (a) gender (b) household size (c) marital status (d) religion and (e) household assets. Two primary processing methods of harvested mopane worm were distinguished i.e., boiling and roasting on ambers. Results showed lack of diversity in mopane worm-based products. Current culturally acceptable processing techniques need improvement and standardization to support sustainable mopane worm processing while optimising nutrient bio-accessibility.

Edible Insects: A Historical and Cultural Perspective on Entomophagy with a Focus on Western Societies

“…In Southeast Asia, so-called “bamboo worms” are a popular street food in Thailand, Laos, and Vietnam. Omphisa fuscidentalis (Hampson) is the scientific name of the species, including a moth belonging to the family Crambidae, which includes more than 11,000 described species worldwide [ 77 , 78 ]. In Northeast India, insects such as silkworm pupae, bamboo worms, and red ants are commonly consumed in certain tribal communities, and they are often cooked with spices, creating unique flavors and textures in traditional dishes [ 79 , 80 , 81 ].…”