Food items prepared using edible insects.
Credit: DH photo
Unusual food items like silkworm dry chili, silkworm soup, cricket fry, praying mantis tandoori, black soldier fly masala, insect-mix pizza, and grasshopper 65, have raised curiosity among food buffs at the ongoing Krishi Mela on the sprawling campus of University of Agricultural Sciences in Dharwad.
Dishes prepared from as many as 13 insects including, house cricket, field cricket, African migratory locust, grasshopper, giant mealworm beetle, white grub, greater wax moth, lesser wax moth, silkworm pupa and European honeybee are on display.
The University’s Department of Entomology has hosted a unique showcase that features an array of insect-based foods, while educating visitors about the life cycles, characteristics, and varieties of insects.
Participants were given a demonstration about disease-carrying and non-carrying insects, their characteristics and food value.
wwAccording to entomologists, compared to all other foods, insects are easier to prepare and provide a very high amount of protein, making them excellent food sources. Indians have started showing interest in insect-based foods in recent years, and with this background, the department has been creating awareness through the ‘Fascinating World of Insects’ exhibition by showcasing dishes made from insects, said research scholar Shivakumar.
“From 6% to 30% protein is available in vegetarian and non-vegetarian foods. Insects contain 50% to 60% protein. Insects are consumed as food in many countries. Certain tribal communities in India also consume insect foods like red ant chutney, which is a delicacy in some regions. Insects can be fried and eaten in many ways,” he added.
Apart from insect food, the expo also presents fascinating and rare information about thousands of insects we encounter daily. Displays include details about insect biology, reproduction, and their relationship with humans.
Visitors can also see carnivorous plants, the diversity of antennae and legs in insects and even artwork made using insects. This ‘Insect World’ is greatly attracting children, women, and the general public.
Head of Entomology Department Ganapati Hegde said insect food has been gaining popularity, especially in the Northeast, and is slowly spreading into South India. Since insects are a complete source of protein, food industries catering to insect-based diets may emerge in the coming days.
Anirudh, a visitor to the exhibition, said, “In some parts of India, tribal communities eat fried red ants. Consumption of insects is rare in India. I was surprised to see this here.”
The four-day Krishi Mela which began on Saturday will conclude on September 16. The first day recorded a footfall of over two lakh.