| Titre : | Insects as food and feed : from production to consumption | | Type de document : | texte imprimé | | Auteurs : | Arnold Van Huis, Editeur scientifique ; Jeffery K. Tomberlin, Editeur scientifique | | Editeur : | WAGENINGEN : Wageningen Academic Publishers | | Année de publication : | 2017 | | Importance : | 1 vol. (447 p.) | | Présentation : | ill. en coul., couv. ill. en coul. | | Format : | 24 cm | | ISBN/ISSN/EAN : | 978-90-8686-296-2 | | Note générale : | Bibliogr. Annexes | | Langues : | Anglais (eng) | | Catégories : | Thésaurus Agro-alimentaire
INSECTE
Liste Plan de classement
18.17 (FILIERES ALIMENTAIRES GENERALITES) [Classement Massy]
RAMEAU
Acrididés ; Aliments -- Consommation ; Aliments -- Séchage ; Analyse des dangers et maîtrise des points critiques ; Animaux -- Alimentation ; Aspect nutritionnel ; Chitine ; Consommation ; Criquet pèlerin ; Élevage ; Entomophagie ; Environnement ; Industries agroalimentaires ; Insectes comestibles ; Lipides ; Maladies à virus chez les animaux ; Nutriments ; Production ; Produit alimentaire ; Protéines ; Réglementation ; Risques pour la santé ; Santé
| | Résumé : | Alternative protein sources are urgently required as the available land area is not sufficient to satisfy the growing demand for meat. Insects have a high potential of becoming a new sector in the food and feed industry, mainly because of the many environmental benefits when compared to meat production. This will be outlined in the book, as well as the whole process from rearing to marketing. The rearing involves large scale and small scale production, facility design, the management of diseases, and how to assure that the insects will be of high quality (genetics). The nutrient content of insects will be discussed and how this is influenced by life stage, diet, the environment and processing. Technological processing requires decontamination, preservation, and ensuring microbial safety. The prevention of health risks (e.g. allergies) will be discussed as well as labelling, certification and legislative frameworks. Additional issues are: insect welfare, the creation of an enabling environment, how to deal with consumers, gastronomy and marketing strategies. Examples of production systems will be given both from the tropics (palm weevils, grasshoppers, crickets) and from temperate zones (black soldier flies and house flies as feed and mealworms and crickets as food). | | Type de document : | Livre | | Table des matières : | Introduction
1. The potential of insects as food and feed
A. van Huis and J.K. Tomberlin
1.1 Introduction
1.2 Future of animal protein
1.3 Livestock, environment and health
1.4 How to tackle the meat crises?
1.5 Edible insects
1.6 Why edible insects?
1.7 From producing to consuming
2. Ecosystem services of insects
M. Dicke
2.1 Introduction
2.2 Products of insects
2.3 Ecosystem services
2.4 Conclusions
3. Environmental impact of insect production
D.G.A.B. Oonincx
3.1 Introduction
3.2 Direct emissions of greenhouse gases and ammonia
3.3 Assessing environmental impact
3.4 Insects for human consumption
3.5 Insects for livestock consumption
3.6 Other insect products; honey and silk
3.7 Feed utilisation
3.8 Conclusions
Tropical production systems
4. Introducing small production systems for edible insects
A. van Huis
5. Small-scale production of crickets and impact on rural livelihoods
R. Caparros Megido, É. Haubruge and F. Francis
5.1 Introduction
5.2 Species and characteristics of cricket rearing
5.3 Conclusions
6. Palm weevil farming contributing to food security in sub-Saharan Africa
F.J. Muafor, A.A. Gnetegha, E. Dounias, P. Le Gall and P. Levang
6.1 Introduction
6.2 Marketing and socioeconomic potential of grubs in Cameroon
6.3 Reproductive material for palm weevil grubs farming
6.4 Palm weevil grubs farming technique on experimentation in Cameroon
6.5 Suitable substrate for rearing the African palm weevil
6.6 Required farming conditions and work schedule
6.7 Dissemination attempts and performance of small-scale grub farms in Cameroon
6.8 What future for insect based enterprises in sub-Saharan Africa?
6.9 Conclusions
7. Farming of grasshoppers for feed and food
P. Haldar and C. Malakar
7.1 Introduction
7.2 Species of acridids
7.3 Biology
7.4 Rearing conditions
7.5 Diet
7.6 Rearing equipment
7.7 Reproduction unit
7.8 Production unit
7.9 Hygiene and sanitation
7.10 Processing
7.11 Conclusions
Production technology and management
8. Insect production and facility design
R. Kok
8.1 Introduction
8.2 General considerations
8.3 Organism environmental requirements at various life stages
8.4 Heat and mass transfer considerations
8.5 Process types
8.6 Reactor types
8.7 Materials handling
8.8 Process control
8.9 Plant sub-units and support operations
8.10 Other issues
8.11 Conclusions
9. Breeding and maintaining high-quality insects
K. Jensen, T.N. Kristensen, L.-H.L. Heckmann and J.G. Sørensen
9.1 Insects as a new means to enhance food security
9.2 Current conditions and challenges for insect mass-rearing and production
9.3 Quality production animals
9.4 Genetic aspects of mass production
9.5 Optimal temperature and thermal adaptations
9.6 Optimal diet in production
9.7 Conclusions
10. Natural enemies in insect production systems
J. Eilenberg, S.N. Gasque and V.I.D. Ros
10.1 Characteristics of natural enemies in insect production systems
10.2 Diversity of natural enemies of the palm weevil Rhynchophorus ferrugineus
10.3 Insect viruses infecting crickets
10.4 Recommendations
10.5 Conclusions
Industrial production systems
11. Industrialization of insect farming
J.K. Tomberlin
12. Black soldier fly: biology and mass production
J.K. Tomberlin and J.A. Cammack
12.1 Introduction
12.2 Soldier fly biology
12.3 Industrialization of black soldier fly production
12.4 Larval production for sale as a product
12.5 Adult management: heartbeat of an industry
12.6 Larval production for colony management
12.7 Hurdles to be addressed with using black soldier fly prepupae as animal feed
12.8 Conclusions
13. Industrialization of house fly production for livestock feed
J.K. Tomberlin, C. Holcomb and S.K. van Leeuwen
13.1 Introduction
13.2 Nutritional composition of house flies
13.3 Use as feed
13.4 House fly production
13.5 Future hurdles and conclusions
14. Mealworms, promising beetles for the insect industry
N. Berezina
14.1 Introduction
14.2 Alphitobius diaperinus – lesser mealworm
14.3 Tenebrio molitor – yellow mealworm
14.4 Outlook
15. Cricket rearing
G. Mott
15.1 Farming crickets
15.2 Species selection
15.3 Life cycle
15.4 Preparations for rearing crickets
15.5 Raising crickets
15.6 Mating crickets
15.7 Harvest
15.8 Processing
15.9 Acheta domesticus densovirus
15.10 Conclusions
Nutritional quality and processing
16. Nutrient content of insects
M.D. Finke and D.G.A.B. Oonincx
16.1 Introduction
16.2 Nutrient content of insects
16.3 Life stage effects on nutrient composition
16.4 Dietary effects on insect nutrient composition
16.5 Environmental effects on insect composition
16.6 Processing effects on insect nutrient composition
16.7 Conclusions
17. Insect processing
B.A. Rumpold, S. Buβler, H. Jäger and O. Schlüter
17.1 Introduction
17.2 Decontamination
17.3 Drying
17.4 Comminution
17.5 Protein extraction
17.6 Lipid extraction
17.7 Chitin extraction
17. 8 Tenebrio molitor and browning
17.9 Potential insect processing pathways
17.10 Conclusions
Regulation, ethics and promotion
18. Health risks and EU regulatory framework
N. Meijer and H.J. van der Fels-Klerx
18.1 Introduction
18.2 Health risks
18.3 EU regulatory framework
18.4 Food and feed safety management systems
18.5 Conclusions
19. Ethical issues in insect production
H. Röcklinsberg, C. Gamborg and M. Gjerris
19.1 Introduction
19.2 Social and ethical feasibility
19.3 Animal welfare research
19.4 Animal death and integrity
19.5 Conclusions
20. Creating an enabling environment
P. Vantomme
20.1 Introduction
20.2 Changing context and appreciation of food
20.3 Global awareness on insects as food since 2008
20.4 Enabling conditions for international agencies
20.5 Enabling conditions at country level
20.6 Role of public and private media and of civil society groups, including donor and investment communities
20.7 Conclusions
21. Product development and promotion
M. Shockley, R.N. Allen and D. Gracer
21.1 Introduction
21.2 Product development
21.3 Promotion
21.4 Conclusions
Appendix 1. Entopreneurs.
Future prospects
22. Future prospects of insects as food and feed
A. van Huis and J.K. Tomberlin
22.1 Introduction
22.2 Which insect species
22.3 Genetics
22.4 Nutrition
22.5 Rearing conditions and facility design
22.6 Diseases and pests
22.7 Insect welfare
22.8 Processing
22.9 Food safety and legislation
22.10 How to convince consumers
22.11 Future of the edible insect sector | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192909 |
Insects as food and feed : from production to consumption [texte imprimé] / Arnold Van Huis, Editeur scientifique ; Jeffery K. Tomberlin, Editeur scientifique . - WAGENINGEN : Wageningen Academic Publishers, 2017 . - 1 vol. (447 p.) : ill. en coul., couv. ill. en coul. ; 24 cm. ISBN : 978-90-8686-296-2 Bibliogr. Annexes Langues : Anglais ( eng) | Catégories : | Thésaurus Agro-alimentaire
INSECTE
Liste Plan de classement
18.17 (FILIERES ALIMENTAIRES GENERALITES) [Classement Massy]
RAMEAU
Acrididés ; Aliments -- Consommation ; Aliments -- Séchage ; Analyse des dangers et maîtrise des points critiques ; Animaux -- Alimentation ; Aspect nutritionnel ; Chitine ; Consommation ; Criquet pèlerin ; Élevage ; Entomophagie ; Environnement ; Industries agroalimentaires ; Insectes comestibles ; Lipides ; Maladies à virus chez les animaux ; Nutriments ; Production ; Produit alimentaire ; Protéines ; Réglementation ; Risques pour la santé ; Santé
| | Résumé : | Alternative protein sources are urgently required as the available land area is not sufficient to satisfy the growing demand for meat. Insects have a high potential of becoming a new sector in the food and feed industry, mainly because of the many environmental benefits when compared to meat production. This will be outlined in the book, as well as the whole process from rearing to marketing. The rearing involves large scale and small scale production, facility design, the management of diseases, and how to assure that the insects will be of high quality (genetics). The nutrient content of insects will be discussed and how this is influenced by life stage, diet, the environment and processing. Technological processing requires decontamination, preservation, and ensuring microbial safety. The prevention of health risks (e.g. allergies) will be discussed as well as labelling, certification and legislative frameworks. Additional issues are: insect welfare, the creation of an enabling environment, how to deal with consumers, gastronomy and marketing strategies. Examples of production systems will be given both from the tropics (palm weevils, grasshoppers, crickets) and from temperate zones (black soldier flies and house flies as feed and mealworms and crickets as food). | | Type de document : | Livre | | Table des matières : | Introduction
1. The potential of insects as food and feed
A. van Huis and J.K. Tomberlin
1.1 Introduction
1.2 Future of animal protein
1.3 Livestock, environment and health
1.4 How to tackle the meat crises?
1.5 Edible insects
1.6 Why edible insects?
1.7 From producing to consuming
2. Ecosystem services of insects
M. Dicke
2.1 Introduction
2.2 Products of insects
2.3 Ecosystem services
2.4 Conclusions
3. Environmental impact of insect production
D.G.A.B. Oonincx
3.1 Introduction
3.2 Direct emissions of greenhouse gases and ammonia
3.3 Assessing environmental impact
3.4 Insects for human consumption
3.5 Insects for livestock consumption
3.6 Other insect products; honey and silk
3.7 Feed utilisation
3.8 Conclusions
Tropical production systems
4. Introducing small production systems for edible insects
A. van Huis
5. Small-scale production of crickets and impact on rural livelihoods
R. Caparros Megido, É. Haubruge and F. Francis
5.1 Introduction
5.2 Species and characteristics of cricket rearing
5.3 Conclusions
6. Palm weevil farming contributing to food security in sub-Saharan Africa
F.J. Muafor, A.A. Gnetegha, E. Dounias, P. Le Gall and P. Levang
6.1 Introduction
6.2 Marketing and socioeconomic potential of grubs in Cameroon
6.3 Reproductive material for palm weevil grubs farming
6.4 Palm weevil grubs farming technique on experimentation in Cameroon
6.5 Suitable substrate for rearing the African palm weevil
6.6 Required farming conditions and work schedule
6.7 Dissemination attempts and performance of small-scale grub farms in Cameroon
6.8 What future for insect based enterprises in sub-Saharan Africa?
6.9 Conclusions
7. Farming of grasshoppers for feed and food
P. Haldar and C. Malakar
7.1 Introduction
7.2 Species of acridids
7.3 Biology
7.4 Rearing conditions
7.5 Diet
7.6 Rearing equipment
7.7 Reproduction unit
7.8 Production unit
7.9 Hygiene and sanitation
7.10 Processing
7.11 Conclusions
Production technology and management
8. Insect production and facility design
R. Kok
8.1 Introduction
8.2 General considerations
8.3 Organism environmental requirements at various life stages
8.4 Heat and mass transfer considerations
8.5 Process types
8.6 Reactor types
8.7 Materials handling
8.8 Process control
8.9 Plant sub-units and support operations
8.10 Other issues
8.11 Conclusions
9. Breeding and maintaining high-quality insects
K. Jensen, T.N. Kristensen, L.-H.L. Heckmann and J.G. Sørensen
9.1 Insects as a new means to enhance food security
9.2 Current conditions and challenges for insect mass-rearing and production
9.3 Quality production animals
9.4 Genetic aspects of mass production
9.5 Optimal temperature and thermal adaptations
9.6 Optimal diet in production
9.7 Conclusions
10. Natural enemies in insect production systems
J. Eilenberg, S.N. Gasque and V.I.D. Ros
10.1 Characteristics of natural enemies in insect production systems
10.2 Diversity of natural enemies of the palm weevil Rhynchophorus ferrugineus
10.3 Insect viruses infecting crickets
10.4 Recommendations
10.5 Conclusions
Industrial production systems
11. Industrialization of insect farming
J.K. Tomberlin
12. Black soldier fly: biology and mass production
J.K. Tomberlin and J.A. Cammack
12.1 Introduction
12.2 Soldier fly biology
12.3 Industrialization of black soldier fly production
12.4 Larval production for sale as a product
12.5 Adult management: heartbeat of an industry
12.6 Larval production for colony management
12.7 Hurdles to be addressed with using black soldier fly prepupae as animal feed
12.8 Conclusions
13. Industrialization of house fly production for livestock feed
J.K. Tomberlin, C. Holcomb and S.K. van Leeuwen
13.1 Introduction
13.2 Nutritional composition of house flies
13.3 Use as feed
13.4 House fly production
13.5 Future hurdles and conclusions
14. Mealworms, promising beetles for the insect industry
N. Berezina
14.1 Introduction
14.2 Alphitobius diaperinus – lesser mealworm
14.3 Tenebrio molitor – yellow mealworm
14.4 Outlook
15. Cricket rearing
G. Mott
15.1 Farming crickets
15.2 Species selection
15.3 Life cycle
15.4 Preparations for rearing crickets
15.5 Raising crickets
15.6 Mating crickets
15.7 Harvest
15.8 Processing
15.9 Acheta domesticus densovirus
15.10 Conclusions
Nutritional quality and processing
16. Nutrient content of insects
M.D. Finke and D.G.A.B. Oonincx
16.1 Introduction
16.2 Nutrient content of insects
16.3 Life stage effects on nutrient composition
16.4 Dietary effects on insect nutrient composition
16.5 Environmental effects on insect composition
16.6 Processing effects on insect nutrient composition
16.7 Conclusions
17. Insect processing
B.A. Rumpold, S. Buβler, H. Jäger and O. Schlüter
17.1 Introduction
17.2 Decontamination
17.3 Drying
17.4 Comminution
17.5 Protein extraction
17.6 Lipid extraction
17.7 Chitin extraction
17. 8 Tenebrio molitor and browning
17.9 Potential insect processing pathways
17.10 Conclusions
Regulation, ethics and promotion
18. Health risks and EU regulatory framework
N. Meijer and H.J. van der Fels-Klerx
18.1 Introduction
18.2 Health risks
18.3 EU regulatory framework
18.4 Food and feed safety management systems
18.5 Conclusions
19. Ethical issues in insect production
H. Röcklinsberg, C. Gamborg and M. Gjerris
19.1 Introduction
19.2 Social and ethical feasibility
19.3 Animal welfare research
19.4 Animal death and integrity
19.5 Conclusions
20. Creating an enabling environment
P. Vantomme
20.1 Introduction
20.2 Changing context and appreciation of food
20.3 Global awareness on insects as food since 2008
20.4 Enabling conditions for international agencies
20.5 Enabling conditions at country level
20.6 Role of public and private media and of civil society groups, including donor and investment communities
20.7 Conclusions
21. Product development and promotion
M. Shockley, R.N. Allen and D. Gracer
21.1 Introduction
21.2 Product development
21.3 Promotion
21.4 Conclusions
Appendix 1. Entopreneurs.
Future prospects
22. Future prospects of insects as food and feed
A. van Huis and J.K. Tomberlin
22.1 Introduction
22.2 Which insect species
22.3 Genetics
22.4 Nutrition
22.5 Rearing conditions and facility design
22.6 Diseases and pests
22.7 Insect welfare
22.8 Processing
22.9 Food safety and legislation
22.10 How to convince consumers
22.11 Future of the edible insect sector | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192909 |
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