The Cultural Importance of Edible Insects in Oaxaca, Mexico

Abstract

Insects have great potential to serve as a sustainable food source owing to their notable nutritional value, high feed conversion rate, and low environmental footprint. The sharing of well-established recipes in cultures where insect consumption is normalized can facilitate new product development among cultures where consumption is resisted. In the current investigation, we traveled to both rural and urban areas of Oaxaca, Mexico and studied the collection, processing, retailing, and eating practices of edible insects such as chapulines [Sphenarium purpurascens Charpentier (Pyrgomorphidae, Orthoptera) and Melanoplus mexicanus (Saussure) (Acrididae, Orthoptera)], chicatanas [Atta mexicana (F. Smith) (Formicidae, Hymenoptera)], maguey worms [Comadia redtenbacheri (Hammerschmidt) (Cossidae, Lepidoptera)], and cochineal [Dactylopius coccus Costa (Dactylopiidae, Hemiptera)]. In rural communities where access to other animal-based foods has been limited, insects provided important nutritional value that today also translates into important economic value. Community members know the habits of the insects and are skilled at collecting them using sophisticated techniques. After collection, the insects are often toasted with or without seasonings for flavor and preservation. The processed insects are readily available in urban markets, and their importance in Oaxacan cuisine cannot be overestimated. Chapulines, chicatanas, and maguey worms are key ingredients in many spice mixes, salsas, and mole sauces. Cochineal is used as a food colorant. These insects are also found in a variety of foods, both sweet and savory, including omelets, tamales, quesadillas, chocolate truffles, and sorbets. As evidenced by the culinary uses of insects in Oaxaca, there is substantial potential for edible insects to become a delicacy in Western cultures.

Indigenous Knowledge about Consumption of Edible Insects in South Africa

“…According to Teffo et al [ 15 ], the consumption of insects in South Africa is more prevalent in Limpopo, Gauteng, North West, and Mpumalanga provinces. Across African countries, Zimbabwe [ 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 ], Angola [ 54 ], Tanzania [ 36 ], Nigeria [ 55 ], and Botswana [ 18 ] have been reported to consume edible insects. However, Ethiopia is one exception, because religious beliefs prohibit the consumption of insects, and only 1% of people interviewed were prepared to accept insects as a human food [ 56 ].…”

“…Edible insects are an important protein source, and their consumption plays an important role in food security and improving rural livelihoods [ 2 , 3 , 4 , 5 ]. They are consumed as a traditional food in different regions, including Latin America [ 6 ], China [ 7 , 8 ], Thailand [ 1 , 9 ], Mexico [ 10 , 11 ], Japan [ 12 , 13 ], and Africa [ 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 ]. The traditional use of insects as food in these countries is not a new practice, as it dates back as far as the history of mankind [ 10 , 11 , 12 ].…”

“…They are consumed as a traditional food in different regions, including Latin America [ 6 ], China [ 7 , 8 ], Thailand [ 1 , 9 ], Mexico [ 10 , 11 ], Japan [ 12 , 13 ], and Africa [ 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 ]. The traditional use of insects as food in these countries is not a new practice, as it dates back as far as the history of mankind [ 10 , 11 , 12 ]. However, consumption of insects is not well accepted in western countries and still remains unexplored, because of barriers such as fear and disgust associated with eating insects [ 23 , 24 , 25 , 26 ].…”

Growth Performance and Nutrient Composition of Mealworms (Tenebrio Molitor) Fed on Fresh Plant Materials-Supplemented Diets

“…Entomophagy, the human consumption of insects, is practiced in many regions including parts of Africa, Asia, and Latin America [1,2]. Although Western acceptance of entomophagy remains low [3], the utilization of edible insects as human food has received increasing attention in recent years, particularly after the Food and Agriculture Organization (FAO) of the United Nations recommended using insects as a sustainable alternative to the traditional livestock [4].…”

Insects’ Production, Consumption, Policy, and Sustainability: What Have We Learned from the Indigenous Knowledge Systems?

“…In some rural communities of Mexico, insects provide important economic and nutritional value. The communities are well-skilled in identifying edible insects, collecting, toasting, and preserving them [ 77 ].…”