Edible beetles (Coleoptera) as human food – a comprehensive review

Abstract

The consumption of edible Coleoptera, or beetles, is examined in this review as a viable remedy for the rising world food demand brought on by the population’s predicted expansion to over 9 billion by 2050. The review illustrates the nutritional profile of beetles, highlighting their high protein content, good fats, and oils, while being low in saturated fats and high in omega-3. Beetles have a rich history of consumption, with over 2 billion people, particularly in regions like Africa, Asia, and the Americas, incorporating them into their diets. They contribute significantly to human nutrition while also playing essential ecological roles, including soil fertilization and pollination. Beetles represent a promising solution to combat climate change, as traditional livestock production is a major greenhouse gas emitter, and beetle farming boasts lower emissions, reduced resource requirements, shorter life cycles, and superior feed conversion rates. Notwithstanding their advantages in terms of nutrition and the environment, there are obstacles including customer adoption, safety worries, and legal limitations. The review also covers how beetles are processed into different food items, such as liquids, pastes, and powders, and how these products are used in the feed, food, and nutraceutical industries. In general, edible beetles present a viable substitute food source with noteworthy nutritional and ecological benefits; yet, additional investigation and endeavors are required to surmount obstacles to their extensive integration.