10 Insetos coméstiveis no Mundo

10 Edible Insects in the World
Entomophagy is the consumption of insects as food. Insects are eaten by many animals, but the term is generally used to refer to human consumption of insects; animals that eat insects are known as insectivores.
Human insect-eating is common in cultures in parts of the world, such as North, Central and South America; and Africa, Asia, Australia and New Zealand. Over 1,000 species of insects are known to be eaten in 80% of the world's nations. However, in some societies insect-eating is uncommon or even taboo. Today insect eating is rare in the developed world, but insects remain a popular food in many developing regions of Latin America, Africa, Asia and Oceania.
Some of the more popular insects and arachnids eaten around the world include crickets, cicadas, grasshoppers, ants, various beetle grubs (such as mealworms), the larvae of the darkling beetle or rhinoceros beetle, various species of caterpillar (such as bamboo worms, mopani worms, silkworms and waxworms), scorpions and tarantulas. Entomophagy is sometimes defined broadly to include the practice of eating arthropods that are not insects, such as arachnids (tarantulas mainly) and myriapods (centipedes mainly). There are 1,417 known species of arthropods, including arachnids, that are edible to humans. The term is not used for the consumption of other arthropods, specifically crustaceans like crabs, lobsters and shrimps.
Recent assessments of the potential of large-scale entomophagy have led some experts to suggest entomophagy as a potential alternative protein source to animal livestock, citing possible benefits including greater efficiency, lower resource use, increased food security, and environmental and economic sustainability.
Note: Although there are many edible insects, I separated just a few that will probably end up with your appetite.

1. Mopane worm (Gonimbrasia belina)
File:Mopane Worm by Arne Larsen.jpg
Is a species of moth found in much of Southern Africa, whose large edible caterpillar, the mopani or mopane worm, is an important source of protein for millions of indigenous Southern Africans.
File:Mopane-Raupen gekocht.JPG
Mopane worms are hand-picked in the wild, often by women and children. In the bush, the caterpillars are not considered to belong to the landowner (if any), but around a house permission should be sought from the resident. Chavanduka describes women in Zimbabwe tying a piece of bark to particular trees to establish ownership, or moving the young caterpillars to trees nearer home. When the caterpillar has been picked, it is pinched at the tail end to rupture the innards. The picker then squeezes it like a tube of toothpaste or lengthwise like a concertina, and whips it to expel the slimy, green contents of the gut.
The traditional method of preserving mopane worms is to dry them in the sun or smoke them, whereby they gain extra flavour. The industrial method is to can the caterpillars (usually in brine). Tins of mopane worms can be found in rural supermarkets and markets around southern Africa.
Dried mopane worms can be eaten raw as a crisp snack; however, in Botswana people tend not to eat the head. Alternatively, mopane worms can be soaked to rehydrate, before being fried until they are crunchy, or cooked with onion, tomatoes and spices and then served with sadza. The flesh is yellow, and the gut may still contain fragments of dried leaf, which is not harmful to humans. The taste of dried leaves not removed is somewhat reminiscent of tea leaves. - Dried mopane worms are frequently canned / packaged in tomato sauce or chili sauce to enhance the flavor.

2. Atta leafcutter ants (Atta laevigata)

Is one of about a dozen species of leafcutter ants, found from Colombia south to Paraguay. This species is one of the largest leafcutter species, and can be recognized by the smooth and shining head of the largest workers in a colony. Atta laevigata is known in northern South America as hormiga culona (roughly translated as "large-bottomed ant") or as bachaco.

The hormiga culona has been eaten for hundreds of years, as a tradition inherited from pre-Columbian cultures as the Guanes. The ants are harvested for about nine weeks every year, at the time of the rainy season, which is when they make the nuptial flight; A. laevigata are used as traditional gifts in weddings. There are local beliefs that the ants are aphrodisiacs.
The harvesting is done by local peasants who are often wounded by the ants, since the ants have strong mandibles. Only the queens are collected, because the other ants are not edible. The legs and wings are removed; after that, the ants are soaked in salty water and roasted in ceramic pans. The main centers of production of ants are the municipalities of San Gil and Barichara. From there, the trade of ants is extended to Bucaramanga and Bogotá, where the packages containing ants are often seen during the season. The exportation of this product is mainly made to Canada, England and Japan.
Analyses conducted at the Industrial University of Santander about the nutritional value of the ants show high level of protein, very low levels of saturated fat, and an overall high nutritional value.
Atta laevigata is a temporary source of income for the poor peasant of the area. This and the competition for resources with more aggressive species of leafcutter ants ("arrieras") cause a progressive decrease of the population of ants, as estimated in recent studies in a remaining of only a sixth of the existent population twelve years ago, and for this reason there is concern about its conservation status.

3. Witchetty grub

The witchetty grub (also spelled witchety grub or witjuti grub) is a term used in Australia for the large, white, wood-eating larvae of several moths. Particularly it applies to the larvae of the cossid moth Endoxyla leucomochla, which feeds on the roots of the Witchetty bush (named after the grubs) that is found in central Australia. The term may also apply to larvae of other cossid moths, ghost moths (Hepialidae), and longhorn beetles (Cerambycidae). The term is used mainly when the larvae are being considered as food. The grub is the most important insect food of the desert and was a staple in the diets of Aboriginal women and children.
The different larvae are said to taste similar, probably because they have similar wood-eating habits. 

Edible either raw or lightly cooked in hot ashes, they are sought out as a high-protein food by Indigenous Australians.
The raw witchetty grub tastes like almonds and when cooked the skin becomes crisp like roast chicken while the inside becomes light yellow, like a fried egg.
Once caught the grubs leak a brown water juice over fingers when held.
These larvae may also be called Bardi grubs, also spelled Bardy grubs, especially when they are being considered as bait by freshwater fishermen. 
These grubs live about 60 centimetres (24 in) below ground and feed upon the roots of River Red Gum (Eucalyptus camaldulensis). They can also be found under Black Wattle trees, and are attributed as the reason why wattles die within 10 to 15 years. The roots of the Acacia kempeana shrub are another source of the grubs.

4. Tenebrio molitor Mealworms
File:Mealworm 01 Pengo.jpg
Mealworms may be easily raised on fresh oats, whole wheat bran or grain, with sliced potato or carrots and little pieces of apple as a water source.
Mealworms have been incorporated into tequila-flavored novelty candies. However, mealworms are not traditionally served in tequila or mezcal drinks, the latter sometimes containing a larval moth (Hypopta agavis).

Baked or fried mealworms are sold as a healthful snack food.

5. Grasshopper-of-corn (Sphenarium purpurascens)

Chapulines are grasshoppers of the genus Sphenarium, that are commonly eaten in certain areas of Mexico.
They are collected only at certain times of year (from their hatching in early May through the late summer/early autumn). After being thoroughly cleaned and washed, they are toasted on a comal (clay cooking surface) with garlic, lime juice and salt containing extract of agave worms, lending a sour-spicy-salty taste to the finished product. Sometimes the grasshopers are also toasted with chili, although it can be used to cover up for stale chapulines.
One of the regions of Mexico where chapulines are most widely consumed is Oaxaca, where they are sold as snacks at local sports events and are becoming revived among foodies. It's debated how long Chapulines have been a food source in Oaxaca. There is one reference to grasshoppers that are eaten in early records of the Spanish conquest, in early to mid 16th century.
Besides Oaxaca, chapulines are popular in areas surrounding Mexico City, such as Tepoztlán, Cuernavaca and Puebla. They may be eaten individually as a botana (snack) or as a filling, e.g.: tlayuda filled with chapulines.
Note: The harvesting of the grasshoppers in Mexico for human consumption can be a way for managing pest outbreaks. Such strategies allow decreased use of pesticide and create a source of income for farmers totaling nearly $3000 per family.

6.  Rhinoceros beetles (Dynastinae)
File:Three stages rhinoceros beetle.jpg
Entomologist Séverin Tchibozo suggests the larvae contain much more protein (40%), than chicken (20%) and beef (approximately 18%) and they could become a protein source for a large [human] population.

Their larvae are also consumed in much of Asia.

7. Cicada
File:Tibicen linnei.jpg
Many people around the world regularly eat cicadas. They are known to have been eaten in Ancient Greece as well as China, Malaysia, Burma, Latin America, and the Congo. Female cicadas are prized for being meatier.
File:Deepfried cicada.jpg
Cicadas have been eaten in China, Burma, Latin America, and the Congo. In North China, cicadas are skewered, deep fried or stir-fried as a delicacy.
Shells of cicadas are employed in the traditional medicines of China.

8. Crickets

Various species of crickets are a part of people's diets in some countries, and are considered delicacies of high cuisine in places like Mexico.

In Cambodia and southern part of Vietnam, cricket is well known as a delicious food. It is prepared by deep frying the soaked and cleaned insect in oil.

9. Bamboo worms (Omphisa fuscidentalis)

Its habitat are the bamboo groves and forest of northern Thailand, northern Laos, northern Myanmar and adjacent parts of Yunnan province, China. The mature caterpillars are viewed as a delicacy by the inhabitants of these regions.
Collection of the larvae for consumption by people falls mainly in the period of diapause when the larvae congregate in one single internodal cavity. About 26% of their body weight is protein, and 51% fat. 

The name in Thai cuisine for this delicacy is "bamboo worm" (non mai phai, Thai: หนอนไม้ไผ่) but due to its appearance it is commonly called rot duan (Thai: รถด่วน), meaning "express train". Most often it is eaten deep-fried.

10. Maggot
A maggot is the larva of a fly (order Diptera); in particular to the larvae of Brachyceran flies, such as houseflies, cheese flies, and blowflies, rather than larvae of the Nematocera, such as mosquitoes and Crane flies.
Maggots have a talent for repelling all, in fact, almost everyone, as there are angry people who think the larvae of the fly a delicacy unique.
File:Grilled palm maggots, Ecuador.jpg
Going to prove?

Source: fao.org and wikipedia.org


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