Sürdürülebilir ve Yeni Bir “Gıda” Alternatifi Olarak Yenilebilir Böcekler

Year 2023, Volume: 9 Issue: 1, 251 - 267, 06.03.2023

Ali Emre Andaç , Neşe Yılmaz Tuncel

https://doi.org/10.28979/jarnas.1139883

Abstract

Bazı böcek türlerinin insanlar tarafından tüketilmesi yeni bir konu olmamakla birlikte, son yıllarda özellikle nüfusun ve hayvansal protein talebinin artışı ile birlikte yeniden ele alınan bir konudur. Böceklerin hâlihazırda en az 2 milyar insan tarafından tüketildiği tahmin edilmektedir. Diğer pek çok hayvansal kaynağa göre daha az yem ile daha fazla vücut ağırlığı kazanımı ve küresel ısınmada çok önemli rol oynayan sera gazı salınımındaki payının oransal olarak çok daha az olması, yenilebilir böceklerin gelecek senaryolarında hem insan gıdası hem de hayvan yemi olarak potansiyelinin değerlendirilmesini önemli kılmaktadır. Besinsel açıdan değerlendirildiğinde yenilebilir böceklerin protein, yağ, diyet lif ve mineral bakımından oldukça zengin kaynaklar olduğu görülmektedir. Bu besin öğeleri içerisinde özellikle protein miktar ve kalitesi dikkat çekmektedir. Diğer yandan, yenilebilir böcekler geleneksel hayvansal kaynaklara kıyasla daha az yem ve su kullanılarak, daha küçük alanlarda yetiştirilebilmekte olup, atık miktarları da oldukça düşüktür. Bununla birlikte, yenilebilir kabul edilen bu böcek türlerinin yetiştirilmesi oldukça yeni bir konu olup hem gıda güvenliği hem de doğal denge bakımından bazı riskler taşımaktadır. Konuya ilişkin yasal mevzuatlarda da ciddi bir boşluk söz konusudur. Yenilebilir böceklere olan ilgi ve bu konudaki bilimsel araştırmaların sayısı son yıllarda dikkate değer bir artış göstermiştir. Bu çalışmada; yenilebilir böceklerin besleyicilik değeri, üretimi, işlenmesi, depolanması, ekonomisi, sağlık ve çevre üzerine etkileri, tüketici kabulü ve yasal düzenlemeler gibi başlıklar ele alınarak konu çok boyutlu bir yaklaşımla ve güncel literatürler taranarak derlenmiştir.

Keywords

Alternatif protein kaynaklar, küresel ısınma, sürdürülebilirlik, yeni gıdalar, yenilebilir böcekler

Edible Insects as a Sustainable and Novel “Food” Alternative

Abstract

Although the consumption of some insect species by humans is not a novel issue, it has been a topic that has been reconsidered in recent years, especially with the increase in population and demand for animal protein. It is estimated that insects are currently consumed by at least 2 billion people. Compared to many other animal sources, gaining more body weight with less feed and the proportionally lower share of greenhouse gas emissions, which play a very important role in global warming, makes it important to evaluate the potential of edible insects as both human food and animal feed in future scenarios. From a nutritional point of view, it is indicated that edible insects are rich sources of protein, fat, dietary fiber, and minerals. Among these nutrients, especially the amount and quality of the protein draws attention. On the other hand, edible insects can be grown in smaller areas using less feed and water when compared to traditional animal sources, and the amount of waste is quite low. However, breeding of edible insects is a fairly new issue and involve some risks in terms of both food safety and natural balance. There is also a serious gap in the legal regulations on the subject. Interest in edible insects and the number of scientific researches on this subject have considerably increased in recent years. In this study, topics such as nutritional value, production, processing, storage, economy, health and environmental effects of edible insects, consumer acceptance and legal regulations have been discussed and the subject has been compiled with a multidimensional approach by reviewing the most up-to-date literature.

Keywords

alternative protein source, edible insects, global warming, novel foods, sustainability

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