In some countries, locusts are consumed as a source of protein. For example in southern Mexico, chapulines are favored because of their high protein, mineral, and vitamin content. Grasshoppers are usually collected at dusk, with the aid of a lamp or flashlight, using a broom net. Furthermore, the grasshopper is put in water for 24 hours, then can be eaten raw or boiled, dried with the sun, fried, seasoned like garlic, onion, chili, given lime juice, and used for soup or as a filler of various dishes. The grasshopper menu is quite abundant in the food markets as well as the fifth in Central and South Mexico.
In the Chinese food market, for example Donghuamen night market, grasshopper cuisine is served using a skewer.
In some countries in Africa, grasshoppers are an important source of food other than some other types of insects. Grasshoppers are a source of protein and fat for daily diets, especially during a food crisis. Usually grasshopper cooked soup. Grasshoppers that are consumed in Uganda and some neighboring regions are called nsenene, although it is actually a grass cricket.
In some countries in the Middle East, grasshoppers are boiled with salt, dried in the sun, then eaten as a snack.
Many insects become predators for locusts, such as various ant types as in the genus Crematogaster.
