The nutritional profile of edible insects is nothing short of impressive. According to Dr Kababu,
"Insects are very rich in proteins, up to 70 per cent proteins. For some insects, their protein content is comparable to what we have in fish and beef, and in some cases, it's even higher."
Unlike plant-based proteins that often lack certain essential amino acids, insect proteins contain all essential amino acids, including the limiting ones like cysteine and methionine that are absent in beans.
This makes them an excellent supplementary protein source, especially in regions facing food insecurity and malnutrition.
Beyond proteins, insects are mineral powerhouses. "They are very rich in minerals-calcium, zinc, iron-all very vital for human health and for enhancing our immunity," notes Dr Kababu.
They also contain omega fatty acids, crucial for preventing inflammation, cardiovascular diseases, and improving brain function.
Globally, approximately 2,000 species of insects are consumed as food, with Africa alone accounting for about 500 species. The most commonly consumed insects include Termites, Grasshoppers, Crickets and caterpillars.
"Caterpillars are particularly important in southern African diets, like the mopane worm," says Dr Kababu.
There is also Black soldier fly larvae which is primarily used for animal feed production, but with growing human consumption.
"Despite this diversity, only a handful of species are continuously utilised, and even fewer have been domesticated for human consumption or animal feed. This presents an enormous untapped potential for food security and nutrition," she adds.
The environmental case for insect consumption is equally compelling. Compared to conventional livestock, insects require significantly less land, water, and feed. They produce fewer greenhouse gases and can be reared on organic waste streams, contributing to circular economy models.
"When you're producing insects, we rear them on organic waste sidestreams, especially the ones we use for production of animal feed," explains Dr Kababu.
"By doing that, they break down the organic waste, cleaning the environment. And other than cleaning the environment, they end up producing a lot of frass fertilizer that goes into crop production."
This frass fertilizer has been tested on over 25 crops with remarkable results, demonstrating improved yields, faster growth rates, and enhanced soil health.
This translates to increased profitability for smallholder farmers involved in insect production.
As climate change threatens traditional agriculture, insects offer a resilient alternative. They require minimal resources, adapt quickly to changing conditions, and can be produced year-round in controlled environments.
According to recent climate studies, transitioning even a portion of global protein consumption to insects could significantly reduce agricultural greenhouse gas emissions.
The World Health Organisation recognises insects as a promising solution to address both protein deficiency and environmental challenges.
WHO reports suggest that incorporating insects into diets could help combat malnutrition in vulnerable populations while reducing pressure on limited natural resources.
The International Centre of Insect Physiology and Ecology (ICIPE) has been pioneering insect research for decades.
ICIPE has become a center of excellence focused on insect science and its applications for human, animal, plant, and environmental health.
"ICIPE is interfacing with insects for the betterment of the people and the environment in which they live," explains Dr Abdou Tenkouano, the Director General of ICIPE.
"We're producing clean food, making sure our cities are cleaner since insects are able to clean, and producing opportunities for youth to embrace this as an opportunity for job creation."
The center conducts groundbreaking research on edible insects, developing sustainable farming methods, processing techniques, and novel food applications. Their work extends beyond food to include beneficial insects for pollination, pest control, and ecosystem services.
Despite the compelling benefits, cultural barriers remain. Many people, particularly in Western societies, still view entomophagy (insect consumption) with disgust or skepticism. However, attitudes are changing.
"Singapore has decided that 16 species of insects will now be in restaurants," notes Dr Abdou. "We in Africa have so many of them, we shouldn't be waiting. We should be taking advantage and making sure that we have insects as part of our diet, the same way we eat our traditional leafy vegetables, beans, and everything else."
Dr Kababu suggests that reluctance often stems from unfamiliarity: "Take some time, close your eyes, taste, and you will go back to it."
Insects aren't just transforming human diets; they're revolutionising animal feed as well. By using insects like black soldier fly larvae in place of fishmeal and soybean meal, farmers can reduce pressure on marine ecosystems and land used for soy production.
"When we look at the insects that are produced for feed, they have this huge biomass of protein," explains Dr Kababu. "So instead of using fish meal and soybean meal in production of animal feed, we can use insects instead, or supplement with insects to reduce the quantity of soybean and fish meal."
This substitution frees up these traditional protein sources for human consumption, potentially easing food security challenges globally.
As global population grows and resources become increasingly strained, insects offer a sustainable path forward. Their efficiency in converting feed to protein, minimal environmental footprint, and exceptional nutritional profile make them an ideal food for the future.
"Insects are the heart of biodiversity," says Dr Abdou. "Anything that is pollinated to produce the next generation, insects are the heart of it. Without insects, there is no biodiversity."