Insects as food: Illuminating the food neophobia and socio-cultural dynamics of insect consumption in Uganda
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ORIGINAL RESEARCH ARTICLE
Insects as food: Illuminating the food neophobia and socio-cultural dynamics of insect consumption in Uganda Solomon Olum 1
&
Joshua Wesana 2
&
Justine Mawadri 1 & Joanitar Kizza Nakiranda 1 & Walter Odongo 3
Received: 30 May 2020 / Accepted: 6 October 2020 # African Association of Insect Scientists 2020
Abstract Entomophagy presents the most viable and sustainable meat alternative to feed the ever-increasing world population as insects are highly nutritious. However, the potential of edible insects’ consumption is constrained by consumers’ fear towards novel or unfamiliar foods (food neophobia), which tends to be higher for insects. This paper assessed the influence of food neophobia and socio-cultural factors on the consumption and consumers’ willingness to consume three edible insects in Uganda (the longhorned grasshoppers, the flying African termites and the wingless red termites). Data were collected from 310 edible insects’ consumers from two culturally different regions in Uganda. Results show that culture and familiarity with edible insects are important determinants of edible insects’ consumption. Consumers with high levels of food neophobia were less likely to consume edible insects that were unfamiliar to them. Much as the population exhibited high levels of food neophobia, neophobia was not a significant predictor of future edible insect consumption. In addition, personal characteristics like education and age influenced both the level of food neophobia and consumption of insects. Therefore, consumption of edible insect should be promoted, keeping in mind specific cultural contexts and familiarity of specific edible insects among potential consumers. Improving knowledge of consumers about edible insects and their nutritional benefits could also lower their levels of food neophobia and improve willingness to consume insects. Keywords Edible insects . Food neophobia . Ruspolia differens . Termites . Culture . Uganda
Introduction * Walter Odongo [email protected] Solomon Olum [email protected] Joshua Wesana [email protected] Justine Mawadri [email protected] Joanitar Kizza Nakiranda [email protected] 1
Department of Food Science and Postharvest Technology, Faculty of Agriculture Environment Gulu University, P.O Box 166, Gulu, Uganda
2
Foods and Markets Department, Natural Resources Institute, University of Greenwich, Chatham, UK
3
Department of Rural Development and Agribusiness, Faculty of Agriculture and Environment Gulu University, P.O Box 166, Gulu, Uganda
As the world population increases, there is need for food production to keep pace with the increasing demand for food (United Nations 2017). However, sustainable food production remains a challenge as agricultural land becomes more scarce (Van Huis et al. 2013). Of particular interest is the increasing demand and consumption of meat due to the increase in incomes, urbanization and diet diversification, both in developing and developed countries (Tilman and Clark 2014). Livestock production
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