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Author: T. Veldkamp Publisher: Brill Wageningen Academic ISBN: 9789086863655 Category : Edible insects Languages : en Pages : 0
Book Description
Also available as E-book see basics-edible-insect-rearing For more information about the e-book, please contact Sales. Looking for a handbook on how to design and upscale edible insect rearing? This easy to read handbook describes the basic knowledge and a detailed step-by-step plan for rearing edible insects. The book presents information essential for further development of the entire insect chain and contains many practical recommendations for the start/setup of professional insect rearing. The reader is first submerged into the fascinating world of edible insects such as black soldier fly, housefly, mealworm, cricket, and locust. A concise overview is provided to get more familiar with the biology and physiology of edible insects. Based on this basic knowledge the book focuses on design principles for large scale insect production, facility design, engineering, insect production management, management of unwanted organisms, economics, and aspects related to the legal framework. The chief editor, co-editors and lead authors of the chapters are from Belgium, Denmark and The Netherlands. These countries have a tradition of professional insect rearing. Reading this handbook will contribute to a successful entrepreneurship in edible insect rearing. This handbook also contains very interesting teaching materials for secondary, higher, and university education.contains very interesting teaching materials for secondary, higher, and university education.
Author: T. Veldkamp Publisher: Brill Wageningen Academic ISBN: 9789086863655 Category : Edible insects Languages : en Pages : 0
Book Description
Also available as E-book see basics-edible-insect-rearing For more information about the e-book, please contact Sales. Looking for a handbook on how to design and upscale edible insect rearing? This easy to read handbook describes the basic knowledge and a detailed step-by-step plan for rearing edible insects. The book presents information essential for further development of the entire insect chain and contains many practical recommendations for the start/setup of professional insect rearing. The reader is first submerged into the fascinating world of edible insects such as black soldier fly, housefly, mealworm, cricket, and locust. A concise overview is provided to get more familiar with the biology and physiology of edible insects. Based on this basic knowledge the book focuses on design principles for large scale insect production, facility design, engineering, insect production management, management of unwanted organisms, economics, and aspects related to the legal framework. The chief editor, co-editors and lead authors of the chapters are from Belgium, Denmark and The Netherlands. These countries have a tradition of professional insect rearing. Reading this handbook will contribute to a successful entrepreneurship in edible insect rearing. This handbook also contains very interesting teaching materials for secondary, higher, and university education.contains very interesting teaching materials for secondary, higher, and university education.
Author: Julie J. Lesnik Publisher: University Press of Florida ISBN: 0813065089 Category : Social Science Languages : en Pages : 192
Book Description
Researchers who study ancient human diets tend to focus on meat eating because the practice of butchery is very apparent in the archaeological record. In this volume, Julie Lesnik highlights a different food source, tracing evidence that humans and their hominin ancestors also consumed insects throughout the entire course of human evolution. Lesnik combines primatology, sociocultural anthropology, reproductive physiology, and paleoanthropology to examine the role of insects in the diets of hunter-gatherers and our nonhuman primate cousins. She posits that women would likely spend more time foraging for and eating insects than men, arguing that this pattern is important to note because women are too often ignored in reconstructions of ancient human behavior. Because of the abundance of insects and the low risk of acquiring them, insects were a reliable food source that mothers used to feed their families over the past five million years. Although they are consumed worldwide to this day, insects are not usually considered food in Western societies. Tying together ancient history with our modern lives, Lesnik points out that insects are highly nutritious and a very sustainable protein alternative. She believes that if we accept that edible insects are a part of the human legacy, we may have new conversations about what is good to eat—both in past diets and for the future of food.
Author: Jun Mitsuhashi Publisher: CRC Press ISBN: 1315350882 Category : Science Languages : en Pages : 199
Book Description
The first book on entomophagy written in this manner, Edible Insects of the World is an enumeration of 2,141 species of edible insects. For the reader’s convenience, insect names are arranged much like a dictionary, first by taxonomic group and then by country. In addition to taxonomic and location information, entries contain applicable details about the history of entomophagy, collecting, cooking, and medicinal uses.
Author: Gina Louise Hunter Publisher: Reaktion Books ISBN: 1789144477 Category : Cooking Languages : en Pages : 177
Book Description
From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West.
Author: Abdalbasit Adam Mariod Publisher: Springer Nature ISBN: 3030329526 Category : Science Languages : en Pages : 314
Book Description
The harvesting, processing and consumption of edible insects is one of the main keys to the sustainability of food chains on the African continent. Insects are the largest and most successful group of animals on the planet and it is estimated that they comprise 80% of all animals. This makes edible insects extremely important to the future survival of large populations across Africa and the world. Insects offer a complete animal protein that includes all 9 essential amino acids and are very competitive with other protein sources. They are also a good source of beneficial unsaturated fats, and many insects have a perfect Omega 3:6 balance. African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components comprehensively outlines the importance of edible insects as food and animal feed and the processing of insects in Africa. The text also highlights indigenous knowledge of edible insects and shows the composition and nutritional value of these insects, plus presents reviews of current research and developments in this rapidly expanding field. All of the main types of edible insects are covered, including their nutritional value, chemical makeup, and harvesting and processing details. The various preparation technologies are covered for each insect, as are their individual sensory qualities and safety aspects. A key aspect of this work is its focus on the role of insects in edible oils and gelatins. Individual chapters focus on entomophagy in Africa and the various key aspects of the continent's growing edible insect consumption market. As it becomes increasingly clear that the consumption of insects will play a major role in the sustainability of food chains in Africa, this work can be used as a comprehensive and up-to-date singular source for researchers looking for a complete overview on this crucial topic.
Author: Heimo Mikkola Publisher: BoD – Books on Demand ISBN: 1789856353 Category : Technology & Engineering Languages : en Pages : 100
Book Description
Insect protein production through ‘mini-livestock farming’ has enormous potential to reduce the level of malnutrition in critical areas across the world. It has been estimated that insect eating is practised regularly by over two billion people, mostly in China and in most tropical countries in Africa, South America, and Asia. However, eating insects has been taboo in many western nations. Reasons for this are discussed in this book with examples from Finland and the UK. The enormous boom of insect farming in Finland started in September 2017 when the business type was legalized. However, a large part of the population found the insect food too expensive and exotic. UK research outlines a multitude of promising strategies to overcome ‘western’ resistance to eating insects. This book also includes a chapter on the potential of insect farming to increase global food security. It shows that Africa is a hotspot of edible insect biodiversity and there more than 500 species consumed daily. We have several examples of viable insect farming businesses that can fight poverty and malnutrition in developing countries and provide profit and wealth to rural farmers. The chapters of the book cover countries such as Cameroon, Ecuador, Finland, Ghana, India, Mexico, the UK, and the US.
Author: Stefan Gates Publisher: Random House ISBN: 1473550734 Category : Cooking Languages : en Pages : 144
Book Description
Ever been tempted by the thought of trying juicy deep fried mealworms, proteinrich cricket flower, or swapping your Walkers for salt and vinegar flavoured grasshoppers? If so then you are not alone! Over 2 billion people regularly eat insects as part of their diet, and the world is home to around 1,900 edible insect species. For adventurous foodies and daring dieters comes the newest way to save the planet, eat more protein, and tickle taste buds. But this isn’t an insect cookbook. Instead it’s an informative field guide: exploring the origins of insect eating, offering tips on finding edible bugs and serving up a few delicious ideas of how to eat them once you’ve tracked them down! It includes a comprehensive list on edible insects and where to find them, how to prepare them, their versatile usage and nutritional value as well as a few recipes. A bug-eating checklist covering all known edible bugs so readers can mark off the ones they’ve eaten and seek out new delicacies concludes the book. This is a perfect introduction to the weird, wonderful, and adventurous side of entomophagy.
Author: Afton Halloran Publisher: Springer ISBN: 3319740113 Category : Technology & Engineering Languages : en Pages : 479
Book Description
This text provides an important overview of the contributions of edible insects to ecological sustainability, livelihoods, nutrition and health, food culture and food systems around the world. While insect farming for both food and feed is rapidly increasing in popularity around the world, the role that wild insect species have played in the lives and societies of millions of people worldwide cannot be ignored. In order to represent this diversity, this work draws upon research conducted in a wide range of geographical locations and features a variety of different insect species. Edible insects in Sustainable Food Systems comprehensively covers the basic principles of entomology and population dynamics; edible insects and culture; nutrition and health; gastronomy; insects as animal feed; factors influencing preferences and acceptability of insects; environmental impacts and conservation; considerations for insect farming and policy and legislation. The book contains practical information for researchers, NGOs and international organizations, decision-makers, entrepreneurs and students.
Author: Food and Agriculture Organization of the United Nations Publisher: Food & Agriculture Org. ISBN: 9251341966 Category : Technology & Engineering Languages : en Pages : 108
Book Description
While insect consumption by humans or entomophagy has been traditionally practiced in various countries over generations and represents a common dietary component of various animal species (birds, fish, mammals), farming of insects for human food and animal feed is relatively recent. Production of this ‘mini-livestock’ brings with it several potential benefits and challenges. The objective of this document is to provide the reader with an overview of the various food safety issues that could be associated with edible insects. The intended audiences of this publication are food safety professionals, policymakers, researchers, insect producers as well as consumers. The regulatory frameworks that govern production, trade and consumption of insects in various regions are discussed. The document ends with elucidating some other major challenges, such as consumer acceptance and scaling up production, that the edible insect industry would need to overcome to have a more global reach.
Author: T. Veldkamp
Author: T. Veldkamp
Author: Julie J. Lesnik
Author: Jun Mitsuhashi
Author: Gina Louise Hunter
Author: Abdalbasit Adam Mariod
Author: Heimo Mikkola
Author: Stefan Gates
Author: Afton Halloran
Author: Vincent M. Holt
Author: Food and Agriculture Organization of the United Nations