Insects on the menu

The global protein market was valued at US$77.69 billion in 2022 and is expected to expand at a growth rate of 5.8 per cent from 2023 to 2030.

This rising demand for protein challenges traditional production methods, creating an urgent need for sustainable and eco-friendly alternatives. In response, there is a growing interest in unconventional protein sources that can fulfil nutritional requirements while mitigating environmental impacts.

Supporting the Sustainable Development Goals (SDGs) for achieving food security, improving nutrition, and promoting sustainable agriculture by 2030, alternative proteins provide various options for consumers seeking meat-free diets.

Among these emerging options are insects. Although insect consumption has ancient roots, it is only limited to specific cultures and certain regions. Insects present a viable protein source that is both cost-effective and environmentally sustainable compared to traditional livestock farming, which often requires extensive resources and time.

Nevertheless, there may be reluctance among Muslims due to unfamiliarity and the perceived “ick” factor of eating insects. Notably, insects such as locusts are halal and have historically been an important protein source in specific communities.

LOCUSTS AS A SOURCE OF PROTEIN

Locusts belong to the Acrididae family and share similar behavioural, ecological, and physiological characteristics. They are herbivores whose emergence frequency is greatly influenced by environmental conditions, mainly preferring warm and dry environments.

Typically found in subtropical and tropical regions, locusts have been one of the most widely consumed edible insects since they were first introduced for human consumption by entomologists. Among the species reported in Malaysia and Indonesia are Locusta migratoria (belalang ribu-ribu), Oxya japonica (belalang padi) and Valanga nigricornis (belalang kunyit).

Scientific studies indicate that locusts are rich in protein, surpassing the protein content found in some conventional protein sources. For instance, locusts contain higher protein levels per gram than familiar meat sources like beef or chicken.

While the exact protein content can vary among species, studies suggest that locusts generally boast a protein content ranging from 50-65 per cent of their dry weight (Makkar et al., 2022). This surpasses the protein content in beef (approximately 45 per cent) and chicken (approximately 55 per cent), making locusts a more concentrated and protein-dense option.

LOCUST IS HALAL

Recently, there has been widespread interest in insect consumption worldwide as a sustainable replacement for livestock and staple foods. However, knowledge of eating insects in Muslim countries is still scarce due to the possible religious connotations of eating insects.

Insect consumption is not alien or prohibited in Islam. As such, in Malaysia, the Mufti of Federal Territory’s Office stated that the law of eating locusts is permissible, and this can be proven based on a few hadith that mentioned locusts (Mufti of Federal Territory’s Office, 2018).

It was narrated that Abu Ya’fur RA said:

“I asked ‘Abdullah bin Abu Awfa about killing locusts, and he stated: I went on six battles with the Messenger of Allah hand we consumed locusts.”

Sahih Muslim (1952), Sunan Abi Dawud (4357) and Sunan al – Nasa’ie (4357)

While from Ibn ‘Umar R.’Anhuma, the Prophet PBUH said:

“Two kinds of dead meat have been
permitted to us: fish and locusts,”

Sunan Ibn Majah (3218)

According to this hadith, Imam al-Nawawi issued a fatwa on the permissibility of eating fish and locusts without slaughtering them. The reason is that neither of these animals can be killed. Hence, the condition of slaughter is abrogated.

CULINARY VERSATILITY

In Malaysia, the East Coast states, particularly Kelantan and Terengganu, have preserved dietary customs from the past that include cuisine based on locusts. Locusts have become a staple food, especially in suburban areas of these states, where they are prepared in various dishes.

Common preparations include turmeric fried locusts, locust-cooked kerutuk, locust-cooked rendang, and spicy fried locusts. Locust-cooked rendang, in particular, takes centre stage during festive seasons and is eagerly anticipated by many on the East Coast.

Rendang’s unique spicy and savoury taste has made it a favourite dish in Kelantan and Terengganu. Despite its popularity, locust-cooked rendang can be challenging in other states of Malaysia, with some enthusiasts willing to pay a premium to obtain it (Berita Harian, 2021a; 2021b).

ENVIRONMENTAL AND SUSTAINABILITY BENEFITS

As a potential halal source of alternative protein, locusts indeed offer environmental and sustainability benefits. Unlike traditional livestock farming, insect farming, including locust farming, typically requires fewer resources such as land, water, and feed.

They are a more sustainable choice for protein production since they emit fewer greenhouse gases, thus reducing carbon footprint. Moreover, incorporating insects like locusts into diets can mitigate the negative environmental impacts of conventional livestock production, such as habitat destruction, water pollution, and deforestation.

Additionally, locust farming minimises land and water usage, as these insects naturally inhabit open bushes and grasslands, requiring less agricultural land. They also consume less water compared to livestock.

Furthermore, consuming locusts indirectly reduces plant and crop damage. Despite the enormous potential of locust farming, information on commercial mass-rearing techniques and measures still needs to be provided.

Traditionally, locusts are harvested from the wild, a practice common in many cultures for centuries. This underscores the need for further research and development to optimise and scale up production methods, making locust farming a viable commercial endeavour.

CONSUMER ACCEPTANCE AND MARKET TRENDS

Entomophagy, or the consumption of insects, is still unfamiliar to most Malaysians, but in some areas, it becomes a seasonal dish, such as in the East Coast region. The use and consumption of insects in Asia have been reported in China, Japan, Thailand, and Vietnam.

However, there needs to be more reported consumption in Malaysia. In addition, past studies also have found that Asian and Western countries have different levels of acceptance of insects as food. For instance, the population in China was found to have a higher acceptance of insects as food compared to populations in Western countries.

Consumers’ perceptions of adopting insects as food sources are influenced by factors such as nutritional composition, palatability, affordability, social acceptance, and accessibility. Individuals who have tried locally available locust species tend to exhibit higher levels of consumer acceptance.

However, overall acceptance of locusts as a protein source needs to be higher among consumers, mainly due to limited exposure and cultural aversion to consuming insects (Ngo and Moritaka, 2021). The association of locusts with dirt and decay contributes significantly to this distaste and reluctance to consume them.

Therefore, expanding the acceptance and market for edible locusts would require effective education about their nutritional value and the ecological benefits of entomophagy. This effort could increase acceptance of these halal alternative protein sources and support environmental sustainability.

CONCLUSION

In conclusion, locusts are incredibly versatile insects that can serve as an alternative halal food source. Their high protein, nutritional, and mineral content make them valuable dietary supplements, particularly in regions facing protein deficiency issues.

Moreover, locust farming presents a sustainable alternative with a significantly smaller environmental footprint than traditional cattle farming. However, consumer acceptance is the main challenge in promoting locusts as a food source.

While consuming locusts is conventional in some areas, broadening this acceptance to other regions is crucial to encourage wider adoption. To achieve this, initiatives that focus on raising awareness, utilising effective marketing strategies, providing education, and introducing innovative cooking methods are necessary.

These efforts will help inform the public about the benefits of locusts as a protein source. Addressing consumer concerns about nutrition, the advantages of eating locusts, and the Islamic perspective is essential for building trust and increasing acceptance, particularly among the Muslim community. –

References

▶ Berita Harian, 2021a. Nak cuba makan belalang goreng berempah? https://www.bharian. com.my/berita/wilayah/2021/08/855661/nak-cuba-makan-belalang-goreng-berempah

▶ Berita Harian, 2021b. Belalang goreng kerutuk, kunyit juadah istimewa Aidiladha. https://www.utusan.com.my/terkini/2021/07/belalang-goreng-kerutuk-juadah-istimewa-aidiladha/

▶ Makkar, H., Heuze, V. and Tran, G. 2022. Locusts and grasshoppers: nutritional value, harvesting and rearing for animal feed, and other applications. CABI Reviews, 17, No. 038.

▶ Mufti of Federal Territory’s Office, 2018. https://muftiwp.gov.my/en/artikel/al-kafi-li-al-fatawi/2884-al-kafi-963-the-ruling-of-eating-locust

▶ Ngo, H.M. and Moritaka, M., 2021. Consumer attitudes and acceptance of insects as food and feed: a review. Journal Faculty of Agric Kyushu University 66(2): 259-266.