Publication: Edible insects in Thailand: An unconventional protein source?
Issued Date
1997-01-01
Resource Type
ISSN
03670244
Other identifier(s)
2-s2.0-0031295976
Rights
Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Ecology of Food Nutrition. Vol.36, No.2-4 (1997), 133-149
Suggested Citation
J. Yhoung-Aree, P. Puwastein, G. A. Attig Edible insects in Thailand: An unconventional protein source?. Ecology of Food Nutrition. Vol.36, No.2-4 (1997), 133-149. doi:10.1080/03670244.1997.9991511 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/17867
Research Projects
Organizational Units
Authors
Journal Issue
Thesis
Title
Edible insects in Thailand: An unconventional protein source?
Author(s)
Other Contributor(s)
Abstract
People in urban areas of Thailand are facing overnutrition, while those in rural areas suffer from undernutrition, especially protein-energy malnutrition (PEM). In rural communities of Northern and Northeastern Thailand, where over half of the Thai population reside, sociocultural and economic limitations often obstruct the use of more common protein sources such as pork, beef, poultry, milk and eggs. Alternatively, edible insects are readily available and commonly eaten by rural people and can thus serve as an important protein source. In Thailand, over 50 species of insects are edible and can be consumed throughout the year. The most popular are silk worm pupae, bamboo worms, locusts, beetles, crickets, red ants, and other insects. These insects and others require certain collection methods; for example locusts, crickets and other types of insects are collected by using a light to lure them into nets. While these insects are commonly eaten, data on their nutritive values are scarce, though some information is available concerning proximate composition, minerals and vitamins of the most common edible insects. All insects are good sources of protein and minerals with protein content varying between 7-21 grams per 100 grams edible portion. In addition, various cooking recipes can be used, depending on the type of insect, to enhance acceptability. For instance, roasting is used for crickets and beetles, whereas locusts are fried. Most precooked insects are also used as ingredients for other dishes including chili paste and salads. Fried locusts, crickets and bamboo worms in particular are well-accepted not only by rural residents but also urban people.