• Investigación

    Cría y comercialización de insectos comestibles como fuente alternativa de proteína a nivel global

    Vol. 20 Núm. 1 (2024)
    Publicado: 2024-08-13
    Wendy Ortiz-Padilla
    Universidad Autónoma Metropolitana Xochimilco
    Gabriel Ricardo Campos-Montes
    Universidad Autónoma Metropolitana Xochimilc
    Nelson Cala-Moreno
    Universidad Cooperativa de Colombia
    Alejandra Caballero-Zamora
    Universidad Autónoma Metropolitana Xochimilco

    El aumento de la población a nivel mundial ha generado una mayor demanda en la producción de alimentos. Con la finalidad de garantizar la seguridad alimentaria a nivel global, se ha generado un consumo acelerado de los recursos disponibles para la producción pecuaria, como la disponibilidad de tierras para uso agrícola y agua, además de impactar negativamente al ambiente a partir de la producción de gases de efecto invernadero. En este contexto, se ha convertido en una prioridad generar alternativas para la producción de proteína, que resulten más sostenibles que los sistemas de producción actuales. Una de las alternativas alimentarias que se propone es la producción y consumo de insectos comestibles, para la nutrición humana y animal. Los insectos comestibles destacan por su alto contenido nutricional, y potencial para generar, en producción controlada, un menor impacto ambiental, en comparación con las producciones ganaderas convencionales. Sin embargo, el desarrollo de las producciones controladas de insectos comestibles requiere todavía dar respuesta a interrogantes sobre la seguridad y salud de sus productos. El objetivo de este ensayo es resumir las condiciones actuales de la producción de insectos comestibles en los ámbitos nutricional, ambiental, económico, legislativo, y de sanidad e inocuidad.

    Palabras clave: Entomofagia, proteína, seguridad alimentaria, impacto ambiental

    Cómo citar

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