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Edible Insects: Consumption, Perceptions, Culture and Tradition Among Adult Citizens from 14 Countries.

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Edible insect consumption varies globally, with Mexico showing the highest intake. Curiosity and food shortage are key motivators for new consumers of these sustainable protein sources.

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Area of Science:

  • Food Science
  • Sociology
  • Cultural Anthropology

Background:

  • Edible insects (EIs) offer a sustainable protein source but face variable global acceptance.
  • Cultural and traditional practices significantly influence EI consumption patterns worldwide.
  • Consumer perception ranges from integration into local cuisine to outright disgust.

Purpose of the Study:

  • To investigate the consumption habits and perceptions of edible insects across diverse cultural contexts.
  • To explore the role of culture and tradition in the acceptance of edible insects.
  • To identify factors influencing consumer attitudes towards edible insects.

Main Methods:

  • A large-scale international survey involving 7222 adult participants across 14 countries.
  • Data analysis using SPSS software, including chi-square tests and Factor Analysis (FA).
  • Assessment of habits and perceptions regarding edible insects as part of local culture and gastronomy.

Main Results:

  • Significant cross-country differences were observed in both consumption habits and perceptions of edible insects.
  • Mexico exhibited the highest rate of edible insect consumption among surveyed nations.
  • Key drivers for potential consumption include curiosity and perceived food shortages, with two main factors identified: Culture and Tradition of EIs, and Acceptance of EIs.

Conclusions:

  • Edible insect consumption and associated perceptions are highly dependent on geographic location and cultural environment.
  • Understanding cultural contexts is crucial for promoting edible insects as a sustainable food source.
  • Further research into cultural acceptance factors can inform strategies for wider adoption.