Entomophagy in Bangladesh: A cross-sectional survey on the consumer attitudes and readiness to adopt insects as food

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference Pub Date : 2025-02-19 DOI:10.1016/j.foodqual.2025.105477

Habiba Khatun , Mik Van Der Borght , Greet Baldewijns , Mohammad Akhtaruzzaman , Md. Fuad Mondal , Johan Claes

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Abstract

Edibles insects are considered as one of the promising future foods due to its environmental and nutritional sustainability. As like many western countries edible insects are not part of the traditional diet in Bangladesh. This research was conducted in Bangladesh to assess the knowledge and attitude of the citizens towards entomophagy. The data were obtained by a questionnaire through a pencil-paper and face to face interview method (n = 1014). Results showed that the education level of the respondents was the most predominant factor determining knowledge, disgust sensitivity and willingness to eat insects or insects-based food. Disgust sensitivity is one of the predominant barriers to entomophagy and also halalness was an important factor for the Muslim population. However, respondents having knowledge of entomophagy were open to eat insects or insects-based foods, but from the cluster analysis there was no clustering by social-demographic characteristics observed. Food neophobia of the participants was significantly influenced by all the sociodemographic factors except for gender. Young adults with higher education had lower food neophobia compared to the older adult with lower education level. This survey also confirmed that higher food neophobia was associated with higher disgust sensitivity and lower willingness to eat insects or insects-based food.

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.