Two tidbits from the story:
* As many in the developing world have long known, insects are high in protein, B vitamins and minerals like iron and zinc, and they're low in fat. Insects are easier to raise than livestock, requiring less feed and water and producing less waste. And they don't mind crowded conditions.
* The average person consumes about a pound of insects per year, the researchers report, mostly mixed into other foods. (Appetite spoiler alert:) For chocolate, the Food and Drug Administration limit is 60 insect fragments per 100 grams. Peanut butter can have up to 30 insect parts per 100 grams, and fruit juice can have five fruit-fly eggs and one or two larvae per 250 milliliters, or just over a cup.
It's not all bad news for beef: The Union of Concerned Scientists says in a report issued earlier this month that "climate-friendly" beef production can be part of the global warming solution. And the Oregon Beef Council says "raising cattle and environmental stewardship go hand-in-hand," noting that it's good business to protect the environment long-term.
The Dutch researchers suggest locusts and mealworms (beetle larvae) as potential protein-rich ingredients. Here in the Northwest it makes us wonder: How do those pesky mountain pine beetles taste?
-- Scott Learn