Grasshoppers as a food source? A review
2016
Paul, A. | Frederich, M. | Uyttenbroeck, R. | Hatt, S. | Malik, P. | Lebecque, S. | Hamaidia, M. | Miazek, K. | Goffin, D. | Willems, L. | Deleu, M. | Fauconnier, ML. | Richel, A. | De Pauw, E. | Blecker, C. | Monty, A. | Francis, F. | Haubruge, E. | Danthine, S.
Description of the subject. Current trends suggest an increasing future demand for conventional meats, which indicates a strong need to shift this dependency to other alternative protein sources such as insects. Literature. From a nutritional point of view, of all the insects consumed globally, grasshoppers are particularly important as a human food. Data from the literature regarding the nutrient composition, amino acid profile, fatty acid profile, mineral composition and vitamin content of grasshoppers as reviewed in this paper, suggest that a number of grasshopper species are a good source of nutrients. It also highlights some of the health related aspects that might arise from the consumption of grasshoppers, mostly linked to agricultural practices and the allergic response of sensitive individuals. The paper also summarizes some religious, social and economic factors that are associated with grasshopper consumption. Conclusions. The success of introducing grasshoppers as a novel food in western countries depends on changes in consumer attitudes. It would be interesting to develop food products derived from grasshoppers in a form acceptable to consumers. Furthermore, it is important to explore the food potential of some grasshopper species native to western countries and to develop their rearing methodologies to enhance availability.
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