News
Why we’re involved in a project in Africa to promote edible insects
Published: 28 November 2019
There is a wealth of indigenous knowledge about capturing and eating insects in sub-Saharan Africa. But the development of edible insects as a food industry has been very slow, despite its many potential benefits. Robert Musundire and Anneli Sundin writes about this important subject in The Conversation.
Sustainability is one. Insects have a small carbon and water footprint. Studies show that insect farming emits less carbon and methane gas than large livestock like cattle and pigs. Much less water is needed to produce the same amount of protein. Insects use feed more efficiently than other sources of animal protein. Farming them could be a new source of jobs and income.