Insects, flies and videotape-worms

It was the accidental ingestion of a fly whilst cycling that got me thinking about whether I would knowingly and willingly eat insects as part of my normal diet.

After all, around 80% of the global population already do so and have done for centuries.

However, in the so called developed countries of the world there is still very much an aversion or indeed a downright repulsion associated with the very idea.

There are very sound reasons for upscaling (reptile term) the production and consumption of insects.

The exoskeletons of insect consist of chitin, a prebiotic. The bones and wings have as much calcium and iron as spinach. There is a concentration of amino acids, a high protein content and low fat.

These are just the core benefits of an insect based diet.

In environmental and economic terms there are many more advantages.

It takes 1000 times less water to produce an equivalent weight of insects to beef. One pound of beef requires the input of ten pounds of feedstuff whereas insects require just two by comparison. Considerably less land and resources are required for insect cultivation and fewer greenhouse gases are thought to be produced. This may have to be reviewed if an industrial scale of production is attained.

The world is currently facing significant issues on a number of fronts  climate, population growth, drought and loss of agricultural land.

The problems of how to feed a hungry world on the basis of growth predictions over the next half a century and beyond are paramount and the adoption of a insect based food on a global scale is seen to be one potential opportunity to try to alleviate the threats that are anticipated.

It is certainly not a new innovation although it is being touted in the western economies as the next best direction for entrepreneurs and business start-ups.

We can certainly learn from other cultures about the versatility of edible insects. In Ghana termites are a common meal. China and Japan consume bee and fly larvae. Bordering on the exotic is the eating of dragonflies in Bali, roasted tarantula in Latin America and crickets as an expensive delicacy in Uganda.

There are around 1900 edible insects in existence and perhaps the squeamish and over-sensitive amongst us should reconsider as the final product on the plate has been proven to be tasty and eminently suitable as a main meal or to compliment existing "normal" menus.

The wider introduction of insects to the western world  in the 21st century is seen to be as revolutionary as the pioneering of sushi in the mid to late 20th century.

Around 30 companies now in the US sell insect based foods and their products are to some extent sanitised for a western palate. How about chocolate covered crickets, roasted mealworms, fried silk worm chrysalis, bamboo worms, black ants and Emperor Scorpion.

These items may retain the shape and texture of their constituents but many producers are processing insects as additives to take advantage of their protein and calcium content.

Cricket flour for example can be used in conjunction with general baking, similarly grasshopper salt.

We can expect to see many inventive uses of insects in our restaurants and eateries and it may just take the championing of this foodstuff by a celebrity chef, a prominent personality or a global fast food chain to break into popular culture in those parts of the world not yet in on the benefits.

My involuntary swallowing of that fly on my bike ride did not perceptibly improve my efforts or performance but I would not be shy in coming forward to do a taste test.

Creepy crawlies are the future.