THE ACCEPTANCE OF INSECTS AS PART OF FOOD BY CONSUMERS IN THE CZECH REPUBLIC

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1 MENDELNET THE ACCEPTANCE OF INSECTS AS PART OF FOOD BY CONSUMERS IN THE CZECH REPUBLIC SYLVA VINKLOVA, MARIE BORKOVCOVA Department of Food Technology Department of Animal Husbandry Mendel University in Brno Zemedelska, Brno CZECH REPUBLIC Abstract: Insects are considered a promising source of sustainably-produced protein-rich foods. Western culture attitude towards the value of edible insects dramatically changed in the past years. Even in the Czech Republic the interest in Entomophagy is growing. The cultural centre in Mšec in the Czech Republic held public events. visitors came within two days. Visitors heard a lecture about five breeding species of edible insects and then tasted the dishes with these insects. There were those species: Tenebrio molitor, Zophobas atratus, Locusta migratoria, Apis mellifera, Gryllus assimillis. Respondents evaluated the taste of insects, the smell, the crunchiness and softness of insects in food, the succulence of insects, the visibility of insect bodies in food, the difficulty of treatment and the difficulty of breeding. The research showed that respondents chose Apis mellifera and Gryllus assimillis as insects with the best flavours and aroma. Other results showed the suitability of individual insect species to Entomophagy needs in the Czech Republic. Research has also shown how to handle insects in the food that the consumer is the most accepted. Based on these results, we concluded that edible insects could be accepted by consumers as part of food in the Czech Republic. Key Words: food, edible insect, consumers, entomophagy INTRODUCTION Climate change and shortage of water pose tremendous challenges for traditional farming, which can lead to a failure to meet the rising demand for farm animal protein. As a result, other sources of protein should be introduced to meet this rising demand, and in this regard, insects can play a significant role in terms of serving as a vital source of protein. Scientists have established insects to be, in principle, an excellent source of high quality protein that can be more sustainably produced than traditional livestock (van Huis ). Yet most Western consumers are still not keen to adopt insects in their regular diets despite an awareness of the benefits (Verbeke ). Many people are reluctant to consume insects, because it is dirty, dangerous and causes fear. This is not true for most species of insects and even less for edible species. Some of the major groups of insects consumed, such as crickets or larvae of Lepidoptera and beetles feed exclusively vegetable matter or wood. From this perspective, they are "cleaner" and more hygienic than lobsters or crabs that feed on carrion (Mitsuhashi 8). Refusing entomophagy by socalled culturally and economically advanced societies as something unhealthy or designed for primitive cultures rather indicates a misunderstanding of the issue (Premalatha et al. ). When trying to get a new source of protein on the market, it is important to meet consumer expectations in terms of his habits, nutritional requirements and similarities with the food known to the consumer (Verkerk et al. ). The aim of this study was to evaluate the attitude of consumers in the Czech Republic towards the edible insects. 8 P age

2 MENDELNET MATERIAL AND METHODS The description of event, where the survey was conducted Mšec is a small town in central Bohemia. Public event took place over two days in November. Lectures on the breeding and processing of edible insects were held in the cultural centre of the city. Each visitor listened to a lecture with examples of different types of insects. Methods for obtaining information Respondents heard a lecture about breeding insects also have a text with the description of the breed and photographs from farms. The breeder who answered the questions was present during the event. The breeder answered questions about the performance of individual species breeding. Personal relationship with each type and difficulty of handling is often decisive for beginners. Respondents tasted dishes with different kinds of edible insects in another room. These kinds of edible insects were used: TM Tenebrio molitor, ZA Zophobas atratus, LM Locusta migratoria, AM Apis mellifera, GA Gryllus assimillis. Respondents completed a questionnaire regarding breeding and taste characteristics of each species of insects in the food. The questionnaire was completed by respondents. Responses were evaluated for each type of insect. Semantic differential was prepared to see the results of all endpoints for each insect species. Insect species used Insect species used were Nymphs of migratory locust (Locusta migratoria), mealworm larvae (Tenebrio molitor), Giant mealworm beetle (Zophobas atratus), nymphs of field cricket (Gryllus assimillis), larvae and pupae of honey bee (Apis mellifera). Insects were purchased alive and stored in plastic boxes or frozen and stored in freezers. Bee brood was purchased from beekeepers already frozen in honeycombs. Meals with edible insects Another part of the event was tasting the meals that contained the species of edible insects. All the dishes were marked, which kind of insect has been used. Examples of some of the recipes used Papuan Crickets 8 tablespoons butter, cob with garlic cloves, g of live crickets, salt, parsley, instant bouillon, rice. Cut the garlic into slices and slightly roasted in butter until brown. Add the crickets, salt and fry over low heat until crisp ( minutes). Sprinkle with chopped parsley and add instant broth. Serve with steamed rice. Cocktail Acachapoli g of locusts, juice of lemons, salt, pepper, chopped tsp chilli peppers. Locusts boil in salted water. When cooking, locusts turn red. Place them in a hot pan and leave them to dry. Then put them on a plate, drizzle with lemon, sprinkle with salt and pepper. Questionnaire survey Each insect species were evaluated separately. Respondents rated the insects on the seven-point scale ( ), who expressed their personal opinion on the issue. The questionnaire was further supplemented with optional data gender and age. event participants completed the questionnaire. Respondents were aged 9 8 years. 88 P age

3 MENDELNET Table The list of questions in the questionnaire Rate it on a scale from to. Nymphs of migratory locust (Locusta migratoria) gross stinky not likeable juicy must not see it soft difficult to process difficult breeding tasty good smell likeable dry whole bodies crispy easy to process easy breeding RESULTS AND DISCUSSION Evaluation of edible insects by respondents In total answer sampling of respondents from five species of edible insects (Tenebrio molitor, Zophobas atratus Locusta migratoria, Apis mellifera, Gryllus assimillis) were evaluated: the easiest breeding insects, according to a survey, were Locusta migratoria and Tenebrio molitor, the worst was Apis mellifera. The easiest to process was Zophobas atratus, the most difficult was Apis mellifera. Respondents were least bothered eating the body of Apis mellifera, the most bothered them Zophobas atratus. The driest were Apis mellifera and Locusta migratoria, the juiciest Gryllus assimillis. Apis mellifera and Gryllus assimillis were very crispy in the meal, Zophobas atratus was soft. Respondents are most liked eating Zophobas atratus and Locusta migratoria; at least they liked Gryllus assimillis. Apis mellifera, Gryllus assimillis and Zophobas atratus had a good smell, Zophobas atratus was stinky. Respondents rated Apis mellifera and Gryllus assimillis as tasty, Zophobas atratus and Locusta migratoria as gross (see Figure 8). Figure The difficulty of breeding, Mšec, Figure The difficulty of treatment, Mšec, 8 8 Legend: Difficult breeding=, Easy breeding = Legend: Difficult to process=, Easy to process = 89 P age

4 MENDELNET Figure The visibility of insect bodies, Figure The succulence of insects in food, Mšec CR, Mšec, CR, Legend: Must not see it =, Whole bodies = Legend: Juicy =, Dry = Figure The crunchiness and softness Figure The goodliness insects in food, Mšec CR, of insects in food, Mšec CR, 8 Legend: Soft =, Crispy = Legend: Not likeable =, Likeable = Figure The smell of insect Figure 8 The taste of insects in food, Mšec CR, in food, Mšec CR, Legend: Stinky =, Good smell = Legend: Gross =, Tasty = TM Tenebrio molitor, ZA Zophobas atratus, LM Locusta migratoria, AM Apis mellifera, GA Gryllus assimillis 9 P age

5 MENDELNET Evaluation of individual species of edible insects Nymphs of migratory locust (Locusta migratoria) LM This species was evaluated as the best by consumers, with the ratio of negative to positive ratings :. The respondents positively evaluated the simplicity of the breeding process. This species is quite big, and therefore it is often required not to be seen in the food. Larvae and pupae of honey bee (Apis mellifera) AM The ratio of negative and positive characteristics was :. The species reached the best values in taste, smell and appearance of the food. Visible larvae in food do not matter. The negative aspect is difficulty of obtaining. Giant mealworm beetle larvae (Zophobas atratus) ZA This species was evaluated rather positively with the ratio of :. Ease of breeding and processing, crispness and aroma of the food were positively evaluated. The appearance of the food was rated negatively. Insects should not be visible in the foodstuff. Mealworm larvae (Tenebrio molitor) TM Positively rated species, with a ratio of negative to positive evaluations :. Very positively evaluated were flavour, crispness and simplicity of breeding. Nymphs field cricket (Gryllus assimillis) GA Rated rather positively with the ratio of :. Taste was evaluated positively. Soft body bothered some respondents. Mainly the difficulty of breeding was assessed negatively. Evaluation of individual species of edible insects (see Figure 9). Figure 9 Semantic differential comprehensive evaluation of individual insect species respondents, Mšec CR, 9 P age

6 MENDELNET CONCLUSION The acceptance of some species of edible insects as part of the food in the Czech Republic is possible. Nymphs of migratory locust (Locusta migratoria), larvae and pupae of honey bee (Apis mellifera) and Giant mealworm beetle (Zophobas atratus) are among the most suitable species. Mealworm larvae (Tenebrio molitor) and nymphs of Field cricket (Gryllus assimillis) can be used as part of the food with some difficulties too. ACKNOWLEDGEMENTS The research was financially supported by the private funds. REFERENCES Huis van, A.. Potential of insects as food and feed in assuring food security..annual Reviews in Entomology, 8: 8. Mitsuhashi, 8. The future use of insects as human food. Edible insects and other invertebrates in Australia. Future prospects, 8. Premalatha, M., Abbasi, T., Abbasi, S. A.,. Energy-efficient food production to reduce global warming and ecodegradation. The use of edible insects. Renewable and Sustainable Energy Reviews, (9):. Verbeke, W.. Profiling consumers who are ready to adopt insects as a meat substitute in a Western society. Food Quality and Preference, 9:. Verkerk, M.C., Tramper, J, van Trijp, C.M., Martens, D.E.,. Insect cells for human food. Biotechnology Advances, : P age