Resumen de Insectos comestibles como modelo de negocio sostenible: Revisión Sistemática
- español
Para alcanzar el Objetivo de Desarrollo sostenible 2 Hambre Cero, la Organización de las Naciones Unidas para la Alimentación y la Agricultura (FAO), enfatiza la necesidad de revisar la disminución acelerada de recursos naturales en la industria agroalimentaria, para alimentar a más de 9.000 millones de personas, en el año 2030. Por esta razón, FAO hace un llamado a todos los actores de la cadena a abordar la seguridad alimentaria desde fuentes menos convencionales, como el uso de insectos comestibles para el consumo humano.
La literatura científica y empírica revisada hasta el momento, da cuenta de los beneficios del cultivo de insectos comestibles para su comercialización y posterior consumo humano. Esta actividad económica, apunta al cumplimiento de la matriz de la triple cuenta de resultados, optimizando costos económicos en los procesos de producción, creando empleos directos e indirectos, revalorizando tradiciones ancestrales y disminuyendo la degradación ambiental si se compara con la actividad ganadera. Mediante la revisión sistemática de literatura, este artículo recoge los resultados más recientes sobre los beneficios mencionados, desde una mirada crítica de las condiciones legales y la viabilidad de implementar estrategias de mercadeo, para incentivar el consumo de insectos comestibles, especialmente en América Latina.
Insects on the plate, healthy and sustainable diet To achieve the SDG 2 Zero Hunger, the Food and Agriculture Organization (FAO), emphasize the need to review new protein alternatives and the accelerated decline of natural resources in the agrifood industry, in order to feed more than 9.000 people in 2030. Thus, FAO, calls upon all actors involved in this chain, to tackle the food security, through less conventional food sources as the use of insects for human consumption. The scientific and technical literature, revised so far, serves to highlight the edible insects farming benefits for its commercialization and further human consumption. This economic activity, aims at the triple bottom line fulfillment, optimizing production costs, creating direct and indirect jobs, revaluating ancient traditions and reducing the environmental degradation when compared to livestock activity. Implementing a systematic review, this article is committed to summarize the most recent scientific evidence regarding the mentioned benefits, through a critical view of the legal conditions and the feasibility of applying marketing strategies to stimulate, globally, the consumption of edible insects, especially in Latin America.
- English
A menu made with ants, chapulines or mojojoy (larva consumed by indigenous groups in the Amazon) is usually associated with exotic food diets, which are unusual at least, for Western cultures in developed countries. Considering the objectives of the Sustainable Development Goal 2 Zero Hunger and regarding estimates organizations as FAO, about the need to review new protein alternatives and the accelerated decline of natural resources in the agri-food industry, it is imperative to address food security from less conventional sources such as the use of insects on a large scale for human consumption. As a biological group, insects have higher nutritional contents, and are richer in fiber and fatty acids, compared to meat and fish. The edible insects farming for commercialization, can generate direct and indirect jobs and their breeding generates less environmental degradation than livestock. Implementing a systematic review, this article is committed to summarize scientific evidence related to insects intake and the feasibility of applying visibility and marketing strategies to stimulate, globally, the consumption of edible insects.
