Insects as a food source – potential and perspectives

• Autorzy: Takov D.I. , Zubrik M. , Contarini M.
• Języki publikacji: EN

Abstrakty

EN

The practice of consuming insects is called entomophagy. Compared to conventional livestock farming, insect farming (breeding insects for food) has led to increased food conversion efficiency, reduced greenhouse gas emissions, reduced water pollution, reduced land use and led to low environmental pollution. The great potential of insects as a food source is due to their main attributes: 1. Short life cycle, 2. Wide distribution, 3. Fast and prolific reproduction, 4. Reduced need of space compared to other farming practices. Insects have advantages over animal meat due to their high protein content and high levels of lipids, vitamins and minerals. But in general, these nutrients vary widely depending on the insect species, stage of development, sex and other factors. Insects are rich in elements such as calcium, potassium, manganese, sodium, iron, copper, zinc and phosphorus, probably due to their food sources. In the near future, insect-based food can be seen as a balanced food source obtained through environmentally friendly practices at low costs, thus making it widely available. In the long run, insects for human and animal consumption show an increasing potential as a nutritious, sustainable and efficient food source.

• Wydawca: -
• Czasopismo: Polish Journal of Entomology
• Rocznik: 2021
• Tom: 90
• Numer: 2
• Opis fizyczny: p.48-62,ref.

Twórcy

autor

Takov D.I.

• Institute of Biodiversity and Ecosystem Research – Bulgarian Academy of Sciences, 1 Tsar Osvoboditel Blvd, Sofia 1000, Bulgaria

autor

Zubrik M.

• Forest Protection Service, National Forest Centre, Lesnícka 11, 969 23 Banská Štiavnica, Slovakia

autor

Contarini M.

• Università degli Studi della Tuscia, Dipartimento di Scienze Agrarie e Forestali (DAFNE), Via San Camillo de Lellis snc, 01100 Viterbo, Italy

Identyfikatory

DOI

10.5604/01.3001.0014.8764