Entomophagy—the practice of eating insects—has been part of human diets for thousands of years and remains a vital cultural, nutritional, and environmental tradition in many societies today. Long before industrial agriculture and factory farming, insects provided reliable, accessible, and highly nutritious food.
As the global population continues to rise and the strain on conventional protein sources intensifies, entomophagy is now gaining renewed attention as a practical, sustainable alternative to livestock.
Across Asia, insect consumption is deeply embedded in local food cultures.
During my time in Thailand as a socio-economist consultant for the World Vegetable Center, I visited cricket farms in provinces such as Kamphaeng Saen, Pathum Thani, Ratchaburi, and Kanchanaburi. There, crickets are raised commercially and sold as popular delicacies.
In Thai markets, one can easily find baskets of dried grasshoppers, crickets, bamboo worms, and silkworm pupae—usually deep-fried, lightly salted, and spiced.
These crunchy snacks are not novelty items; they are everyday street food enjoyed by people of all ages.
Vietnam and Cambodia share similar culinary traditions. Silkworm pupae, locusts, cicadas, and beetles are widely sold in markets and roadside stalls, often sautéed with garlic, chili, and herbs. In southern China, insects are stir-fried with spices or added to soups and stews, blending seamlessly with regional flavors.
Japan, too, has its own insect delicacies: inago (locusts) and hachinoko (bee larvae) are traditionally cooked with soy sauce and sugar and served with rice.
Labug-labug, salagubang, tamilok
In the Philippines, entomophagy is quietly practiced in many rural communities. Labug-labug (June beetles), salagubang (beetle larvae), and tamilok (woodworms) are enjoyed in different regions, alongside fried crickets and grasshoppers. These foods are often seasonal and gathered from farms, forests, or coconut trees, reflecting a deep connection between people and their environment.
Africa’s entomophagy tradition is equally rich and robust. In southern Africa, mopane worms—caterpillars harvested from mopane trees—are a major source of protein. They are sun-dried, smoked, or cooked in stews and sauces.
In Nigeria, termites are a popular snack, eaten raw, fried, or roasted. Grasshoppers and locusts are commonly consumed in East Africa, especially during swarms when they are abundant. In Uganda, cricket farming has become a thriving livelihood, with crickets fried, seasoned, and sold in markets and restaurants.
Chapulines, escamoles, jumiles, hormigas culonas
Latin America also boasts a long history of insect consumption. In Mexico, chapulines (grasshoppers) are toasted with lime, garlic, and chili and sold as street food or used as taco fillings.
Escamoles (ant larvae) are considered a delicacy, often called “insect caviar.” Jumiles (stink bugs) are eaten whole or ground into sauces.
In Colombia, hormigas culonas (big-bottomed ants) are roasted and enjoyed as a crunchy snack. In Brazil’s Amazon region, indigenous communities consume caterpillars, ants, and beetles as staple foods.
In the Philippines, I had the opportunity to correspond with Dr. Emma Sabado, a consultant on Income Generating Projects of the Mindanao State University–Marawi Campus, who is pioneering work on superworms.
She trains members of women’s cooperatives in the BARMM region to farm, process, and market superworm-based products such as cookies and crispies. Her initiative demonstrates how entomophagy can support livelihoods, food security, and women’s empowerment at the community level. (Her presentation, “Superlicious,” is available on YouTube.)
In recent years, Western countries have begun exploring entomophagy for its sustainability and nutritional potential.
In the Netherlands, mealworms, crickets, and grasshoppers are now sold in supermarkets and featured in restaurants. In the United States and the United Kingdom, insect-based protein bars, flours, chips, and snacks are slowly entering mainstream markets. What was once considered exotic is now being reframed as innovative and environmentally responsible.
From a nutritional standpoint, insects are powerhouses. They are rich in high-quality protein, essential amino acids, healthy fats, vitamins, and minerals.
Mealworms, for example, contain significant amounts of protein, iron, magnesium, and B vitamins. Crickets are high in calcium and fiber. Compared to cattle, pigs, and poultry, insects require far less water, feed, and land, and they emit significantly fewer greenhouse gases.
According to the Food and Agriculture Organization, insects offer one of the most efficient ways to produce sustainable protein to help address global food security challenges.
As the world searches for innovative solutions to feed a growing population under the pressures of climate change, resource depletion, and environmental degradation, insects offer a promising path forward. Entomophagy is not a fad — it is a return to ancient wisdom, adapted for modern needs.
Who knows? In the not-so-distant future, we might hear someone casually say, “Waiter, could you add a few more flies to my soup?” as insect-based cuisine reshapes global dining habits.
Bon appétit (Enjoy your meal)! | NWI
