Scientists 'Grow' Edible
Insects in Costa Rica
The day when restaurants will serve garlic
grasshoppers or beetle larva skewers is
getting closer in Costa Rica, where
scientists are "growing" insects for human
consumption. Entomologist Manuel Zumbado's
research into this alternative food source
is inspired by practices in Africa, where
insects have long been part of people's
diet.
With its rainforests playing host to
countless insect species, including
thousands that have yet to be identified,
Costa Rica is a perfect breeding ground for
the work.
From leaf-cutting ants to rhinoceros beetles
and a dizzying flurry of butterflies, the
Central American nation is also a haven of
ecotourism. But is it the next hotbed of
mouth-watering bugs?
The food diversification program at the
National Biodiversity Institute in Santo
Domingo de Heredia, a small city close to
the capital San Jose, looks into indigenous
insect species.
But it also examines mushrooms, inspired by
their importance in diets from the Himalayan
kingdom of Bhutan.
At the institute, Costa Rican scientists
mingle with Bhutan mycology expert Ugyen
Yangchen and Elisabeth Zannou, an
entomologist from Benin.
Costa Rica and Benin share historical ties,
as many slaves were taken from the western
African country to Central America during
the colonial era.
"Benin knows a lot about insect consumption
and Bhutan about eating mushrooms, while
Costa Rica is bringing its experience in
managing biodiversity," Marianella Feoli,
who manages the foundation coordinating the
research program, said.
In Benin, termites, grasshoppers and
crickets, as well as butterfly and moth
larvae are a common part of people's diet,
explained Zumbado, who traveled with his
colleagues to explore the phenomenon in the
coastal country.
"In other countries, gourmet restaurants
serve insects," he noted.
"In the beginning, people thought we were a
bit crazy, but I think this is an
alternative, not only as a survival food,
but also as a cultural concept."
Esperanzas, a large grasshopper species with
long antennae that abound in Costa Rica's
forests and rural areas are "far more savory
than shrimp" when seasoned with garlic,
according to the researcher.
Zumbado should know — he has consumed scores
of insects during his travels in Costa Rica
and Benin.
"It's worth the effort to taste them," he
added.
|
|
|
|
|
| |
|
|
|
|
|
