Infodoc : Sciences, Techniques et Culture

1. Introduction
1.1 Why eat insects?
1.2 Why FAO?
2. The role of insects
2.1 Beneficial roles of insects for nature and humans
2.2 Entomophagy around the world
2.3 Examples of important insect species consumed
2.4 Important insect products
3. Culture, religion and the history of entomophagy
3.1 Why are insects not eaten in Western countries?
3.2 Why were insects never domesticated for food?
3.3 Negative attitudes t[...]

1. Introduction
1.1 Why eat insects?
1.2 Why FAO?
2. The role of insects
2.1 Beneficial roles of insects for nature and humans
2.2 Entomophagy around the world
2.3 Examples of important insect species consumed
2.4 Important insect products
3. Culture, religion and the history of entomophagy
3.1 Why are insects not eaten in Western countries?
3.2 Why were insects never domesticated for food?
3.3 Negative attitudes towards insects
3.4 History of entomophagy
4. Edible insects as a natural resource
4.1 Edible insect ecology
4.2 Collecting from the wild: potential threats and solutions
4.3 Conservation and management of edible insect resources
4.4 Semi-cultivation of edible insects
4.5 Pest management
5. Environmental opportunities of insect rearing for food and feed
5.1 Feed conversion
5.2 Organic side streams
5.3 Greenhouse gas and ammonia emissions
5.4 Water use
5.5 Life cycle analysis
5.6 Animal welfare
5.7 Risk of zoonotic infections
5.8 “One Health” concept
6. Nutritional value of insects for human consumption
6.1 Nutritional composition
6.2 Beef versus insects: an example of the mealworm
6.3 Insects as part of diets
6.4 Sustainable diets
6.5 Edible insects in emergency relief programmes
7. Insects as animal feed
7.1 Overview
7.2 Poultry and fish fed with insects
7.3 Key insect species used as feed
8.1 Definitions and concepts
8.2 Insect farming
8.3 Insect farming for human consumption
8.5 Recommendations on insect farming
9. Processing edible insects for food and feed
9.1 Different types of consumable products
9.2 Industrial scale processing
10. Food safety and preservation
10.1 Preservation and storage
10.2 Insect features, food safety and antimicrobial compounds
10.3 Allergies
11. Edible insects as an engine for improving livelihoods
11.1 Insects as a part of the minilivestock sector
11.2 Improving local diets
11.3 Access, tenure and rights to natural capital
11.4 Inclusion of women
12. Economics: cash income, enterprise development, markets and trade
12.1 Cash income
12.2 Enterprise development
12.3 Developing markets for insect products
12.4 Market strategies
12.5 Trade
13. Promoting insects as feed and food
13.2 Drawing on traditional knowledge
13.3 Role of stakeholders
14. Regulatory frameworks governing the use of insects for food security
14.1 Major barriers faced
14.2 Legal framework and standardization
15. The way forward
References
Further reading