Slimy yet Satisfying
Zoe Henkes
AP Economics
Mrs. Straub
19 October 2014
Slimy yet Satisfying
Although America has been named the “melting pot” for its great diversity and mixing of cultures, one aspect of foreign cultures that has not been adopted is the eating of insects. Instead, most people would rather cringe at the sound of a crunchy candied cricket than actually try it for themselves. However, with the rising prices of meats, world hunger never a far cry from home, and an ever-rising human population, could incorporating insects into daily diets really be the answer?
The first thing to consider when launching this new industry of edible insects would be the costs of production. Under traditional meat producing parameters, land is becoming more and more scarce and therefore expensive and feed costs are rising. Also, because of increasing income levels, the demand for meat, a normal good, is increasing. To meet this increased want for meat products, already-scarce land must somehow be utilized more efficiently and feed must be allocated more effectively, making traditional meat production less desirable. Compared to the average cow, insects require minimal water, space, and feed. Because they are cold-blooded, they can transform food to energy much more efficiently than their warm-blooded counterparts. In analyzing Figure 5.1, it can be noted that the kilograms of feed per kilograms of edible weight of crickets is much closer to the kilograms of feed per kilograms of liveweight, meaning that much more feed is actually being utilized by the crickets, than in the other animals. Also, as insects are accustomed to living in crowded colonies, they require much less space, as well. Effectively, by switching to insect production, costs of production can and will be greatly reduced. In fact, raising insects is so easy, people can raise them themselves in their own homes in habitats such as cricket farms described in the video below.
Next, there is no denying the nutritional benefits and versatility of insects. With their nutty taste and crunchy exterior, these critters are known to not only be rich in protein, but also in several other minerals and vitamins. Among those include vitamin B, iron, and zinc. Insects can also be prepared in a variety of different ways whether it be boiled, fried, or ground up into a fine powder to be used in flour. Because of this versatility, they can be eaten as a small snack, an entire entre, or anything in between. Not to mention, insects also have a very low fat content, so as consumer tastes shift to healthier and low-fat diets, insects might very well be the solution.
Lastly, the economic efficiency of insect production greatly outweighs that of traditional meat sources. In referring back to Figure 5.1, the pie charts showing the percent of animal that is actually edible display that there is two times the amount of edible meat per cricket than per cow. In looking at the bar graph of kilograms of feed per kilogram of edible weight and liveweight, also, it is obvious that crickets are the most efficient in utilizing that feed fully most efficiently. Additionally, insects produce much less waste than livestock or poultry. While cows are notorious methane-producers, insects emit minimal amounts of ammonia and other greenhouse gases. By transitioning to eating insects, consumers and producers alike will not only getting more bang for their bucks, but will also be minimizing environmental pollution.
In conclusion, as the population grows and consumer tastes shift, suppliers will look for more efficient and cost effect products to produce. Seeing the many benefits of eating insects, perhaps they will turn to these six-legged creatures as a solution. That is, assuming we can get past the ick-factor, of course.
Works Cited
Dicke, Marcel, and Arnold Van Huis. "The Six-Legged Meat of the Future." The Wall Street Journal. Dow Jones & Company, 19 Feb. 2011. Web. 19 Oct. 2014. <http://online.wsj.com/news/articles/SB10001424052748703293204576106072340020728?KEYWORDS=The+meat+of+the+future&mg=reno64-wsj>.
"Growth in Global Meat Production Limited by Rising Cost of Inputs." Eblex. Agriculture and Horticulture Development Board, 31 July 2014. Web. 19 Oct. 2014. <http://www.eblex.org.uk/market-intelligence-news/growth-global-meat-production-limited-rising-cost-inputs/>.
Sheets, Connor. "Meat, Produce, Dairy Prices On The Rise While Processed Foods, Grain Prices Remain Stable." International Business Times. N.p., 29 May 2014. Web. 19 Oct. 2014. <http://www.ibtimes.com/meat-produce-dairy-prices-rise-while-processed-foods-grain-prices-remain-stable-1591626>.
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