Criação e comercialização de insetos comestíveis como fontealternativa de proteína em todo o mundo
Universidad Autónoma Metropolitana Xochimilco
Doctorado en Ciencias Agropecuarias, Universidad Autónoma Metropolitana Xochimilco, Ciudad de México, México.
email: sincorreo@gmail.com
Universidad Autónoma Metropolitana Xochimilc
Departamento El Hombre y su Ambiente, Universidad Autónoma Metropolitana Xochimilco, Ciudad de México, México.
email: sincorreo@gmail.com
Universidad Cooperativa de Colombia
Facultad de Medicina Veterinaria y Zootecnia, Universidad Cooperativa de Colombia, Bucaramanga, Santander, Colombia.
email: nelson.cala@campusucc.edu.co
Universidad Autónoma Metropolitana Xochimilco
Departamento de Producción Agrícola y Animal, Universidad Autónoma Metropolitana Xochimilco, Ciudad de México, México.
email: acaballeroz@correo.xoc.uam.mx
O incremento da população no mundo gerou uma maior demanda na produção de alimentos. Para garantir a segurança alimentícia a nível global, teve como consequência a geração do consumo acelerado dos recursos disponíveis para a produção pecuária, utilizando-se a terra para uso agrícola e água, além do impacto negativo no meio ambiente as quais produzem o efeito estufa. Neste contexto, tem sido prioritário gerar alternativas de produção de proteína e que sejam sustentáveis nas produções atuais. Por isto, as alternativas produtivas utilizam-se de insetos comestíveis para a produção animal e outra via para a nutrição humana e animal. Os insetos comestíveis contêm alto valor nutricional e potencial para gerar uma produção controlada, com menor impacto em comparação das produções convencionais, como a de gado bovino. Embora o desenvolvimento destas, requer ainda investigar para ter respostas sobre a segurança alimentar de seus produtos. O objetivo deste documento é resumir as condições atuais da produção de insetos comestíveis no âmbito nutricional, ambiental, econômico, legislativo, sanitário e inocuidade.
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