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Consumers in the UK will turn to insects as food as conventional meat becomes scarce. Insects could be the key to meeting food needs of growing global population.
Western diners should get used to the idea of eating insects because by 2020 it is “inevitable” that they will form an important part of our diet, according to the entomologist who heads up the world’s first university centre focusing on insects as a food source.
He argues that consumers who have traditionally turned their noses up at six-legged food may have to change their minds as conventional meat becomes more expensive and scarce.
In an interview with Wired magazine, Proffessor Marcel Dicke of Wageningen University said，“The most important thing is getting people prepared, getting used to the idea. Because from 2020 onwards, there won’t be much of a choice for us.” He wants to persuade people to ditch prejudices about insects, and to persuade manufacturers and suppliers to come up with products that can be sold in “a reassuring and attractive manner”. Dicke heads a Netherlands-based four-year programme aiming to produce a scientific and business plan to bring insects to western tables.
More than 1,000 insect species are eaten around the world in 80% of countries — mostly in the tropics.
For centuries insects have been part of the daily diet of humans throughout the world, from the ants and larvae eaten as part of their subsistence diet by the tribes of Africa and Australia to the popular crispy-fried locusts and beetles enjoyed in Thailand.
Insects as food （known as entomophagy） are increasingly being promoted as a alternative which are more healthy, nutritious and sustainable than mainstream staples such as chicken, beef and fish.
As well as being low in cholesterol and high in protein, insects produce less waste, Dicke points out, as we typically throw away three-quarters of a chicken, but can eat the same percentage of a locust. Insects also win on the “conversion factor” or ration of feed ingested by the animal to the meat produced by it — known as ECI. Beef cattle has an ECI rate of 10 while the cockroach triumps with 44. The carbon emissions associated with growing insects is also far lower than those linked to conventional livestock.
In the UK, the sale of insects for human consumption is part of what is still a niche food sector centred largely around novelty snacks. The specialist supplier Edible sells a range of delicacies ranging from Thai Curry crickets to BBQ worm crisps which are stocked by retailers such as Selfridges, and Harvey Nichols.
The most commonly eaten insect species on the planet
1. Beetles and cockroaches
2. Flies
3. Lice and coccidia
4. Cicadas
5. Wasps, bees and ants
6. Termites
7. Butterflies and moths
8. Dragonflies
9. Crickets and grasshoppers
10. Mantises
昆虫将成为英国人食物的重要组成部分
随着传统的肉类食物变得短缺，英国消费者将不得不转而以昆虫作为食物。昆虫将会成为满足不断增长的全球人口的事物需求的关键。
一位昆虫学家指出，西方人应当适应吃昆虫的想法，因为到2020年昆虫将不可避免的成为我们日常饮食的一部分。这位昆虫学家正在领导世界上第一所将昆虫作为一种食物资源的大学研究中心。
他指出，随着传统肉类食物变得越来越昂贵和稀有，那些在传统习惯上从不理会六条腿食物的人将不得不转变自己的观念。
瓦赫宁恩大学的马塞尔·迪克教授在接受《连线》杂志的采访时说：“现在最为重要的事是使人们准备好接受这一观念。因为到2020年以后，就没有太多的选择留给我们了。”他想说服人们抛弃对昆虫的偏见，并说服制造商和供应商提供能够以可靠和吸引人的方式来出售的产品。迪克领导了一个以尼德兰为基地的四年期项目，这个项目旨在产生一个科学的和商业性的计划，从而把昆虫带到西方人的餐桌上。
超过1,000种昆虫物种被世界上80%的国家食用，这些国家大多位于热带地区。
很多世纪以来，从被非洲和澳洲的原始部落视为生存必须品一部分的蚂蚁和蛹，到泰国人非常喜欢的清脆好吃的油炸蚱蜢和甲虫，在世界范围内昆虫已经成为人类日常饮食的一部分。
作为一种食物，昆虫正受到越来越多的欢迎，因为它们作为一种替代物，比鸡肉、牛肉和鱼肉等主流食物更为健康、更富营养和更具可持续性。
迪克指出，昆虫所具有的低胆固醇和高蛋白的特性，使它更便于食用，产生更少的浪费。我们在吃鸡的时候，通常要扔掉其中的四分之三，而一只蚂蚱，我们则能吃掉它的相同比重。昆虫同样在“转化因素”或者叫做消化比率上面获胜，这一比率通常被称为ECI，是指动物进食量和产肉量的比率。牛肉的ECI的比率为10，而蟋蟀则为44。生长中的昆虫及其相应的碳排放量也比传统的牲口要低的多。
在英国，人类食用的昆虫的销售有一部分在仍然极具市场潜力的食品部门，这些部门大部分集中于一些新奇的小吃。专业供应商Edible出售包括泰国咖喱蟋蟀到BBQ蠕虫脆在内的一系列美味，它们都被零售商，如塞尔弗里奇斯和哈维·尼克尔斯囤积了。
地球上最为常见的可食用昆虫排名：
1. 甲虫和蟑螂。
2. 苍蝇。
3. 虱子和球虫。
4. 蝉。
5. 黄蜂、蜜蜂和蚂蚁。
6. 白蚁。
7. 蝴蝶和蛾子。
8. 蜻蜓。
9. 蟋蟀和蚂蚱。
10. 螳螂。
Western diners should get used to the idea of eating insects because by 2020 it is “inevitable” that they will form an important part of our diet, according to the entomologist who heads up the world’s first university centre focusing on insects as a food source.
He argues that consumers who have traditionally turned their noses up at six-legged food may have to change their minds as conventional meat becomes more expensive and scarce.
In an interview with Wired magazine, Proffessor Marcel Dicke of Wageningen University said，“The most important thing is getting people prepared, getting used to the idea. Because from 2020 onwards, there won’t be much of a choice for us.” He wants to persuade people to ditch prejudices about insects, and to persuade manufacturers and suppliers to come up with products that can be sold in “a reassuring and attractive manner”. Dicke heads a Netherlands-based four-year programme aiming to produce a scientific and business plan to bring insects to western tables.
More than 1,000 insect species are eaten around the world in 80% of countries — mostly in the tropics.
For centuries insects have been part of the daily diet of humans throughout the world, from the ants and larvae eaten as part of their subsistence diet by the tribes of Africa and Australia to the popular crispy-fried locusts and beetles enjoyed in Thailand.
Insects as food （known as entomophagy） are increasingly being promoted as a alternative which are more healthy, nutritious and sustainable than mainstream staples such as chicken, beef and fish.
As well as being low in cholesterol and high in protein, insects produce less waste, Dicke points out, as we typically throw away three-quarters of a chicken, but can eat the same percentage of a locust. Insects also win on the “conversion factor” or ration of feed ingested by the animal to the meat produced by it — known as ECI. Beef cattle has an ECI rate of 10 while the cockroach triumps with 44. The carbon emissions associated with growing insects is also far lower than those linked to conventional livestock.
In the UK, the sale of insects for human consumption is part of what is still a niche food sector centred largely around novelty snacks. The specialist supplier Edible sells a range of delicacies ranging from Thai Curry crickets to BBQ worm crisps which are stocked by retailers such as Selfridges, and Harvey Nichols.
The most commonly eaten insect species on the planet
1. Beetles and cockroaches
2. Flies
3. Lice and coccidia
4. Cicadas
5. Wasps, bees and ants
6. Termites
7. Butterflies and moths
8. Dragonflies
9. Crickets and grasshoppers
10. Mantises
昆虫将成为英国人食物的重要组成部分
随着传统的肉类食物变得短缺，英国消费者将不得不转而以昆虫作为食物。昆虫将会成为满足不断增长的全球人口的事物需求的关键。
一位昆虫学家指出，西方人应当适应吃昆虫的想法，因为到2020年昆虫将不可避免的成为我们日常饮食的一部分。这位昆虫学家正在领导世界上第一所将昆虫作为一种食物资源的大学研究中心。
他指出，随着传统肉类食物变得越来越昂贵和稀有，那些在传统习惯上从不理会六条腿食物的人将不得不转变自己的观念。
瓦赫宁恩大学的马塞尔·迪克教授在接受《连线》杂志的采访时说：“现在最为重要的事是使人们准备好接受这一观念。因为到2020年以后，就没有太多的选择留给我们了。”他想说服人们抛弃对昆虫的偏见，并说服制造商和供应商提供能够以可靠和吸引人的方式来出售的产品。迪克领导了一个以尼德兰为基地的四年期项目，这个项目旨在产生一个科学的和商业性的计划，从而把昆虫带到西方人的餐桌上。
超过1,000种昆虫物种被世界上80%的国家食用，这些国家大多位于热带地区。
很多世纪以来，从被非洲和澳洲的原始部落视为生存必须品一部分的蚂蚁和蛹，到泰国人非常喜欢的清脆好吃的油炸蚱蜢和甲虫，在世界范围内昆虫已经成为人类日常饮食的一部分。
作为一种食物，昆虫正受到越来越多的欢迎，因为它们作为一种替代物，比鸡肉、牛肉和鱼肉等主流食物更为健康、更富营养和更具可持续性。
迪克指出，昆虫所具有的低胆固醇和高蛋白的特性，使它更便于食用，产生更少的浪费。我们在吃鸡的时候，通常要扔掉其中的四分之三，而一只蚂蚱，我们则能吃掉它的相同比重。昆虫同样在“转化因素”或者叫做消化比率上面获胜，这一比率通常被称为ECI，是指动物进食量和产肉量的比率。牛肉的ECI的比率为10，而蟋蟀则为44。生长中的昆虫及其相应的碳排放量也比传统的牲口要低的多。
在英国，人类食用的昆虫的销售有一部分在仍然极具市场潜力的食品部门，这些部门大部分集中于一些新奇的小吃。专业供应商Edible出售包括泰国咖喱蟋蟀到BBQ蠕虫脆在内的一系列美味，它们都被零售商，如塞尔弗里奇斯和哈维·尼克尔斯囤积了。
地球上最为常见的可食用昆虫排名：
1. 甲虫和蟑螂。
2. 苍蝇。
3. 虱子和球虫。
4. 蝉。
5. 黄蜂、蜜蜂和蚂蚁。
6. 白蚁。
7. 蝴蝶和蛾子。
8. 蜻蜓。
9. 蟋蟀和蚂蚱。
10. 螳螂。