Yenilebilir Böceklerin Gıda Üretiminde Kullanımı ve Helal-Tayyib Perspektifi: Tenebrıo Molitor Üzerine Bir İnceleme

Öz

Küresel gıda güvenliği ve sürdürülebilirlik tartışmaları, alternatif pro-tein kaynaklarının gündeme gelmesine yol açmıştır. Bu çerçevede Tenebrio molitor (sarı un kurdu), yüksek besin değeri ve işlevsel özellikleri nedeniyle gıda endüstrisinde yeni bir bileşen olarak öne çıkmaktadır. Ancak İslâmi açıdan mesele yalnızca teknolojik boyutlarla sınırlı olmayıp helâl ve tayyib ilkelerinin birlikte değerlendirilmesini gerektirmektedir. Klasik fıkıh literatü-ründe böceklerin büyük kısmı habâis kategorisinde görülmüş, sadece çekirgeye istisna tanınmıştır. Hanefî ve Şâfiî mezheplerinde böceklerin tüketimi câiz kabul edilmezken, Mâlikî mezhebinde belirli şartlarda daha esnek gö-rüşler bulunmaktadır. Bununla birlikte tayyiblik ilkesi, toplumun genel kabul ve tiksinti algısıyla birlikte ele alındığında T. molitor’un gıda amaçlı kulla-nımını problemli kılmaktadır. Bu çalışma, T. molitor’un fıkhî statüsünü nass, taabbudîlik, tayyiblik ve istihale kriterleri çerçevesinde analiz etmekte ve mevcut şartlarda helâl-tayyib bütünlüğü açısından uygun görülmediğini ortaya koymaktadır. Sonuçta, böcek bazlı gıdaların artan yaygınlığı karşı-sında fıkıh âlimleri, gıda bilimcileri ve helâl sertifikasyon otoritelerinin ortak çalışmaları ile yeni içtihat ve değerlendirmelere ihtiyaç olduğu vurgulan-maktadır.

Anahtar Kelimeler

• İslam Hukuku
• Gıda Mühendisliği
• Helal Gıda
• Tayyib İlkesi
• Böcek
• Tenebrio Molitor

The Use of Edible Insects in Food Production and the Halal-Tayyib Pers-pective: A Study on Tenebrıo Molitor

Abstract

Global debates on food security and sustainability have brought alter-native protein sources to the forefront. In this context, Tenebrio molitor (yel-low mealworm) has emerged as a novel ingredient in the food industry due to its high nutritional value and functional properties. However, from an Islamic perspective, the issue is not limited to technological dimensions but requires a joint evaluation of the principles of halal and tayyib. In classical Islamic jurisprudence, most insects have been classified as khabāʾith (repul-sive), with locusts being the only exception. In the Hanafi and Shafi‘i schools, insect consumption is considered impermissible, while the Maliki school adopts a more flexible stance under certain conditions. Nevertheless, when the principle of tayyib is examined alongside societal acceptance and the perception of repulsiveness, the use of T. molitor for food purposes be-comes problematic. This study analyzes the juridical status of T. molitor within the framework of scriptural sources (nass), devotional rulings (ta‘abbudiyyāt), tayyib criteria, and transformation (istihalah), and con-cludes that under current circumstances, it is not deemed suitable from a halal–tayyib perspective. Ultimately, in light of the growing prevalence of insect-based foods, the study emphasizes the need for new interpretations and evaluations through collaboration between Islamic jurists, food scien-tists, and halal certification authorities.

Keywords

• Islamic Law
• Food Engineering
• Tayyib Principle
• Halal Food
• Insects
• Tenebrio Molitor

Kaynakça

1. Acar, Sultan Sümeyye. Kur’an-ı Kerim’in Gıda ve Beslenme Konusuna Yak-laşımı. Karaman: Karamanoğlu Mehmet Bey Üniversitesi Sosyal Bilimler Enstitüsü, 2022.
2. Alzeer, J vd. “Rational and Practical Aspects of Halal and Tayyib in the Context of Food Safety”. Trends in Food Science & Technology 71 (2018), 264-267. https://doi.org/10.1016/j.tifs.2017.10.020
3. Anyasi, T.A vd. “Edible Insects as an Alternative Protein Source: Nutritio-nal Composition and Global Consumption Patterns”. Future Foods 12 (2025). https://doi.org/10.1016/j.fufo.2025.100699
4. Apaydın, H. Yunus. “Güncel Dini Meseleler İstişare Toplantısı IV”. 91-93. Ankara: DİB Yayınları, 2012.
5. Aslan, H. “The Influence of Halal Awareness, Halal Certificate, Subjective Norms, Perceived Behavioral Control, Attitude and Trust on Purchase Intention of Culinary Products among Muslim Customers in Turkey”. International Journal of Gastronomy and Food Science 32 (2023). https://doi.org/10.1016/j.ijgfs.2023.100726
6. Baiano, A. “Edible Insects: An Overview on Nutritional Characteristics, Safety, Farming, Production Technologies, Regulatory Framework, and Socio-Economic and Ethical Implications.” Trends in Food Science & Technology 100 (2020), 35-50. https://doi.org/10.1016/j.tifs.2020.03.040
7. Bakkaloğlu, Z. “Edible Insect Consumption and Turkish Consumers’ Attitu-des towards Entomophagy”. International Journal of Agriculture, Envi-ronment and Food Sciences 6/1 (2022), 165-171. https://doi.org/10.31015/jaefs.2022.1.21
8. Barragán-Fonseca, K vd. “Nutritional Value of the Black Soldier Fly (Her-metia illucens L.) and Its Suitability as Animal Feed”. Journal of Insects as Food and Feed 3/2 (2017), 105-120. https://doi.org/10.3920/JIFF2016.0055

9. Biró, B, vd. “Cricket-Enriched Oat Biscuit: Technological Analysis and Sen-sory Evaluation.” Foods 9/11 (2020). https://doi.org/10.3390/foods9111561
10. Bogusz, R, vd. “Nutritional Value and Microbiological Aspects of Dried Yel-low Mealworm (Tenebrio molitor L.) Larvae Pretreated with a Pulsed Electric Field”. Applied Sciences 14/3 (2024), 968. https://doi.org/10.3390/app14030968
11. Boran, M." Fıkıhta Çekirgenin Hükmü". İhya uluslararası İslam Araştırmaları Dergisi 6/1 (2020), 260-278.
12. Bûtî, M. Said Ramazan el-. Davâbitü’l-maslaḥa fi’ş-şerîʿati’l-İslâmiyye. Müesse-tü’r-risâle, 1973.
13. Caparros Megido, R, vd. “Could Belgian Consumers Accept Edible Insects?” Journal of Sensory Studies 29/1 (2014), 14-20. https://doi.org/10.1111/joss.12077
14. Cessas, Ahmed b. Ali. el-Füsul fi’l-Usul. Kuveyt: Vizâratü’l-evkâf ve’ş-şüûni’l-İslâmiyye, ty.
15. Cessâs, Ebû Bekir. hkâmu’l-Kur’ân. Beyrut, 1993.
16. Cürcânî, Seyyid Şerif el-. et-Ta’rifât. Beyrut: Mektebetü Lübnan, 1985.
17. Çayıroğlu, Yüksel. İslam Hukukuna Göre Helal Gıda Sorunu. İstanbul: Marma-ra Üniversitesi Sosyal Bilimler Enstitüsü, 2013.
18. Çeker, Orhan. “Helal Gıda Anlayışımız”. Helal ve Etik Araştırmalar Dergisi 3/2 (2021), 1-10. https://doi.org/10.51973/head.1005218
19. Dönmez, İbrahim Kâfi. “Maslahat.” TDV İslâm Ansiklopedisi. Erişim 15 Eylül 2026. https://islamansiklopedisi.org.tr/maslahat
20. Egonyu, J.P, vd. “Global Overview of Locusts as Food, Feed and Other Uses.” Global Food Security 31 (2021). https://doi.org/10.1016/j.gfs.2021.100574
21. European Commission. “Authorising the Placing on the Market of Dried Tenebrio molitor Larva as a Novel Food under Regulation (EU) 2015/2283 of the European Parliament and of the Council”. Official Journal of the European Union, 2021. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32021R0882
22. European Parliament ve Council of the European Union. Regulation. “(EU) 2015/2283 of the European Parliament and of the Council of 25 No-vember 2015 on Novel Foods. Official Journal of the European Union L 327 (2015)”, ts. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32015R2283
23. European Parliament ve Council of the European Union. Regulation. “(EU) No 1169/2011 of the European Parliament and of the Council of 25 Oc-tober 2011 on the Provision of Food Information to Consumers. Official Journal of the European Union L 304 (2011)”, ts. https://eur-lex.europa.eu/legal-content/EN/TXT/? uri=celex%3A32011R1169
24. FAO. “Edible Insects: Future Prospects for Food and Feed Security. Rome: Food and Agriculture Organization of the United Nations, 2013.” Eri-şim 18 Ağustos 2025. https://www.fao.org/4/i3253e/i3253e
25. FAO. Looking at Edible Insects from a Food Safety Perspective: Challenges and Opportunities for the Sector. Food and Agriculture Organization Of The United Nations, 2021. https://openknowledge.fao.org/server/api/core/bitstreams/33de5ff0-3b21-4108-98bc- d2f6e190e992/content
26. Fernando, A, vd. “Scientific Opinion on the Re-Evaluation of Cochineal, Carminic Acid, Carmines (E 120) as a Food Additive”. EFSA Journal 13/11 (2015).
27. Gantner, V, vd. “Wheat Bread Enriched with House Cricket Powder (Ache-ta domesticus L.) as an Alternative Protein Source.” Molecules 29/3 (2024), 711. https://doi.org/10.3390/molecules29030711
28. González, C.M, vd. “Insects as Ingredients for Bakery Goods: A Comparison Study of Hermetia illucens, Acheta domestica, and Tenebrio molitor Flours”. Innovative Food Science & Emerging Technologies 51 (2019), 205- 210.
29. Güneş, Z - Yetim, H. “Helâl Gıda Üretimi ve Tüketimi”. Academic Platform Journal of Halal Lifestyle 2/2 (2020), 70-94.
30. Hayreddin Karaman vd. Kur’an Yolu Türkçe Meal ve Tefsir. Ankara: DİB Ya-yınları, 2020.
31. Hazarhun, D.E. “Gıda Etiketlerindeki E-Kodlu Katkı Maddelerinin Helal Gıda Kapsamında İncelenmesi”. Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi 22/42 (2019), 433-450. https://doi.org/10.31795/BAUNSOBED.580561
32. Heyet. Marmara İlahiyat Vakfı İslam İlmihali. İstanbul: M.Ü.İlahiyat Fakültesi Vakfı Yayınları, 2006.
33. Huis, A vd. van. “Edible Insects: Future Prospects for Food and Feed Secu-rity (FAO Forestry Paper No. 171)”, 2013.
34. Imathiu, S. “Benefits and Food Safety Concerns Associated with Consump-tion of Edible Insects”. NFS Journal 18 (2020), 1-11. https://doi.org/10.1016/j.nfs.2019.11.002
35. İbn Abdüsselam, İzzeddin. Kavâidü’l-ahkâm. Kahire, 1968.
36. İbn Manzur. Lisanü’l-Arab. Dâru’l-meârif, ty.
37. Kahraman, Abdullah. Güncel Dini Meseleler İstişare Toplantısı-IV/Günümüzde Helal Gıda. Ankara: DİB Yayınları, 2012.
38. Karâfî, Şehâbeddin el-. ez-Zahîra. Beyrut: Dâru’l-garbi’l-İslâmî, 1994.
39. Kâsânî, Alaüddin. Bedâiü’s-sanâî. Beyrut: Dârü’l-kütübi’l-ilmiyye, 2003.
40. Koca, Ferhat. “Haram.” TDV İslâm Ansiklopedisi. Erişim 15 Eylül 2025. https://islamansiklopedisi.org.tr/haram#2-fikih
41. Kotsou, K, vd. “Innovative Applications of Tenebrio molitor Larvae in Food Product Development: A Comprehensive Review”. Foods 12/23 (2023), 4223. https://doi.org/10.3390/foods12234223
42. Kudûrî, Ahmed el-. Muhtasaru’l-kudûrî. Beyrut: Dârü’l-kütüb’il-ilmiyye, 1997.
43. Lange, K. W - Nakamura, Y. “Edible Insects as Future Food: Chances and Challenges.” Journal of Future Foods”. Journal of Future Foods 1/1 (2021), 38-46. https://doi.org/10.1016/j.jfutfo.2021.10.001
44. Larouche, J, vd. “The Edible Insect Sector in Canada and the United Sta-tes”. Animal Frontiers 13/4 (2023), 16- 25. https://doi.org/10.1093/af/vfad047
45. Liguori, B, vd. “Novel Foods: Allergenicity Assessment of Insect Proteins.” EFSA Journal 20/s2 (2022). https://doi.org/10.2903/j.efsa.2022.e200910
46. Marasca, N.S., vd. “Effect of Defatting Method on the Nutritional, Functio-nal, and Bioactive Properties of Black Soldier Fly (Hermetia illucens) Larvae”. Insects 16/8 (2025), 844. https://doi.org/10.3390/insects16080844
47. Meijer, N vd. “Review: European Union Legislation and Regulatory Fra-mework for Edible Insect Production – Safety Issues”. Animal 101 (2025), 468. https://doi.org/10.1016/j.animal.2025.101468
48. Meyer-Rochow, V.B. “Food Taboos: Their Origins and Purposes”. Journal of Ethnobiology and Ethnomedicine 5/1 (2009), 18. https://doi.org/10.1186/1746-4269-5-18
49. Mishyna, M vd. “Sensory Attributes of Edible Insects and Insect-Based Fo-ods – Future Outlooks for Enhancing Consumer Appeal”. Trends in Food Science & Technology 95 (2020), 141-148. https://doi.org/10.1016/j.tifs.2019.11.016
50. Montalto (LL.M), Okşan Özgen. “Yeni Gıdalar (Novel Foods) Mevzuatı”. Gıda Hattı. 18 Ocak 2023. Erişim 16 Eylül 2025. https://www.gidahatti.com/makale/13771692/oksan-ozgen-montalto-llm/yeni-gidalar-novel-foods- mevzuati
51. Nachtigall, L vd. “Proteins and Amino Acids from Edible Insects for the Human Diet—A Narrative Review Considering Environmental Sustai-nability and Regulatory Challenges”. Nutrients 7/17 (2025), 1245. https://doi.org/10.3390/nu17071245
52. Nafis, M. “The Concept of Halal and Thayyib and Its Implementation in Indonesia”. Journal of Halal Product and Research 2/1 (2019), 1-5. https://doi.org/10.20473/jhpr.vol.2-issue.1.1-5
53. Neves, V vd. “Insect Flour as Milk Protein Substitute in Fermented Dairy Products”. Food Bioscience 60 (2024). https://doi.org/10.1016/j.fbio.2024.104379
54. Nevevî, Ebû Zekeriyya Yahya b. Şeref en-. el Minhâc fî şerhi Sahihi Müslim b. el-Haccac. Kahire, 1972.
55. Nikravech, M vd. “The Role of Prior Information on Consumer Acceptance of Insect-Based Food and Feed in Europe: Evidence from a Discrete Choice Experiment”. Future Foods 11 (2025). https://doi.org/10.1016/j.fufo.2025.100667
56. Okur, Kaşif Hamdi. “İslam Hukuku Açısından Helal ve Haram Olan Gıda-lar ve Bazı Güncel Meseleler”. Usul İslam Araştırmaları 11/11 (2009), 7-40.
57. Özsoy, A.N vd. " Rasyon Yağ İçeriğinin Sarı Un Kurdu (Tenebrio molitor L.) Larvalarının Gelişimine ve Vücut Yağ Asitleri Bileşenlerine Etkisi". Sü-leyman Demirel Üniversitesi Ziraat Fakültesi Dergisi 12/1 (2017), 85-91.
58. Palupi, E vd. “Halal Status and Society Acceptance of Edible Insects”. Halal Studies and Society 1/2 (2024), 24- 29. https://doi.org/10.29244/hass.1.2.24-29
59. Queiroz, L.S vd. “Edible Insect as an Alternative Protein Source: A Review on the Chemistry and Functionalities of Proteins under Different Pro-cessing Methods.” Heliyon 9/4 (2023). https://doi.org/10.1016/j.heliyon.2023.e14831
60. Râgıb el-İsfahânî. el-Müfredât fî ğarîbi’l-Kur’ân. Beyrut: Dârü’l-Marife, ty.
61. Raheem, D vd. “Traditional Consumption of and Rearing Edible Insects in Africa, Asia and Europe.” Critical Reviews in Food Science and Nutrition 59/14 (2019), 2169-2188. https://doi.org/10.1080/10408398.2018.1440191
62. Râzî, Fahreddin er-. Mefâtihu’l-Ğayb: et-Tefsîru’l-kebîr. 1-32 Cilt. Beyrut: Dâru ihyâi’t-turâsi’l-Arabî, ty.
63. Riaz, M. N - Chaudry, M. M. Handbook of Halal Food Production. CRC Press, 2018.
64. Ribeiro, J.C vd. “Effect of Blanching, Storage and Drying Conditions on the Macro-Composition, Color and Safety of Mealworm Tenebrio molitor Larvae”. LWT 191 (2024). https://doi.org/10.1016/j.lwt.2023.115646
65. Roncolini, A vd. “Protein Fortification with Mealworm (Tenebrio molitor L.) Powder: Effect on Textural, Microbiological, Nutritional and Sensory Features of Bread”. PLOS ONE 14/2 (2019). https://doi.org/10.1371/journal.pone.0211747
66. Semerkandî, Alâeddin es-. Mîzânü’l-usûl. Devha, 1984.
67. Škvorová, P vd. “Effect of Killing and Technological Processing on Microbi-ological Quality of Edible Insects”. Journal of Microbiology, Biotechnology and Food Sciences 14/1 (2024). https://doi.org/10.55251/jmbfs.11018
68. Şirbinî, Şemseddin Muhammed b. el-Haatib eş-. Muğni’l-Muhtâc ilâ mârifeti meânî elfâzi’l-Minhâc. Beyrut: Dâru’l-Mârife, 1997.
69. Taberî, Muhammed b. Cerir et-. el-Câmiu’l-beyan fî Tefsîri’l-Kur’an. Kahire: Daru Hicr, 2001.
70. Tahâvî, Ebû Câfer Ahmed b. Muhammed et-. Şerhu meâni’l-âsâr. Beyrut, 1979.
71. Tajudeen, A. “Halal Certification of Insect-Based Food: A Critique”. Interna-tional Journal of Islamic Business Ethics 5/2 (2020), 100-112. https://doi.org/10.30659/ijibe.5.2.100-112
72. Tarım ve Orman Bakanlığı. “Türk Gıda Kodeksi Yeni Gıdalar Yönetmeliği Taslağı [Taslak Yönetmelik]”, 2021.
73. Tehânevî, Muhammed Ali et-. Keşşâfü ıstılâhâtü’l-fünûn ve’l- ulûm. Beyrut: Mektebetü Lübnan Naşirûn, 1996.
74. Turck, Dominique vd. “Safety of Dried Yellow Mealworm (Tenebrio molitor Larva) as a Novel Food Pursuant to Regulation (EU) 2015/2283”. EFSA Journal 19/1 (2021a).
75. Türker, S. “Helal ve Güvenilir Gıda”. Helal ve Etik Araştırmalar Dergisi 2/1 (2020), 85-97.
76. Vandeweyer, D vd. “Microbial Counts of Mealworm Larvae (Tenebrio moli-tor) and Crickets (Acheta domesticus and Gryllodes sigillatus) from Dif-ferent Rearing Companies and Different Production Batches”. Internati-onal Journal of Food Microbiology 242 (2017), 13-18. https://doi.org/10.1016/j.ijfoodmicro.2016.11.007
77. Vehbe Zuhaylî. el-Fıkhu’l-İslâmî ve edilletühü. Dımaşk: Dâru’l-fikr, 1985.
78. Wang, S vd. “Drying Methods Affect Physicochemical and Functional Cha-racteristics of Clanis bilineata tingtauica mell Protein”. Frontiers in Nut-rition 9 (2022). https://doi.org/10.3389/fnut.2022.1053422
79. Wensinck, Arent Jan. el-Mu’cemü’l-müfehres. Leiden: Brill, 1936.
80. Yerinde, Adem. “Tayyib.” TDV İslâm Ansiklopedisi. Erişim 15 Eylül 2026. https://islamansiklopedisi.org.tr/tayyib
81. Yi, L vd. “Extraction and Characterisation of Protein Fractions from Five Insect Species”. Food Chemistry 14/14 (2013), 3341-3348. https://doi.org/10.1016/j.foodchem.2013.05.115
82. Zhang, G vd. “Nutritional Value and Advances of Mealworm (Tenebrio molitor) as a Sustainable Functional Ingredient in Bakery Products: A Key Step toward Sustainable Diets.” Future Foods 12 (2025). https://doi.org/10.1016/j.fufo.2025.100716