Between 50 years we will eat insects.
At least, it is one of the simplest solutions to the ever-increasing population (70 million people every year) and the ever less available land and resources to raise livestock.
2 billion people in various airplanes in the world already eat them regularly, and you are likely to have eaten them too; Many consumer products contain insects, for example beer (2500 aphids per 10 grams of hops allowed), fruit juice (1 worm per 250 ml), curry (100 insect fragments per 25 grams) and The list extends a lot. This latter statistic is linked to the fact that industrial production processes have control over to some extent about what is going on in food; Obviously sterilization procedures eliminate the bacteriological risk.
In any case, insects are beneficial to eat for a variety of reasons: protein content is similar to that of meat from livestock (eg grasshopper contains 205 g / kg protein against 250 g / kg of beef).
They are also more efficient in converting food into body mass, being cold blood: 2 kg of cereal can produce 1 kg of insects, while 8 kg (average) is needed for 1 kg of beef.
They also need less soil and water to be bred, and they can consume animal and vegetable waste.
Insect rearing could also be an important business in developing countries for the economy and ease of assembly.
But what flavor do bugs have? Many have been compared to other foods; Termites know about mint, while some know about bacon. Scorpions (much eaten in china) know fish, while tarantas have been defined similar to shrimp or others to chicken.
