Insect Protein as ‘Grub’
Insects are a good source of protein and are being promoted for their nutritive value in many parts of the Western world. For the modern urbanised folks, it may be something new, however, tribals in India have known that insects are a great source of protein, since ancient times. Chutney made from red ants is a common popular dish among tribals in different parts of India.
The same red ant chutney has got recognition, as one of its types Simplipal Kai chutney, from Odisha's Mayurbhanj district has bagged a geographical indication (GI) tag from the government. For centuries, tribals from this district have been consuming this chutney made from red weaver ants and mixed with spices like ginger, garlic, cardamom, tamarind, coriander leaves and salt to supplement their nutritional needs. In Chhattisgarh, it is known as Chapda chutney. Tribal natural knowledge evolved over thousands of years of getting nutrition from the surrounding source and has got official recognition now as the GI tag authenticates that a certain object is an indigenous specialty of that place.
Of course, receiving a GI tag is a long process. The Mayurbhanj Kai Society Ltd applied for a GI tag for Similipal Kai chutney in 2020. The process involves several steps like scrutiny and examination of the application, considering objections if any, preliminary publication in GI journal, dealing with post-publication objections and hearings and then registration. Completing the process in more than three years, the chutney received a GI tag.
Red weaver ants, called kai pimpudi in the local language, are a good source of proteins, calcium, vitamin B12, iron, magnesium, zinc, potassium, sodium and copper, as per the study done by Odisha University of Agriculture and Technology, Bhubaneshwar. These ants are found around the year in the Mayurbhanj district forest in a nest that they create by weaving the leaves. So, in a way, a continuous supply of sources for the chutney is ensured. But with the GI tag, if the consumption grows and demand increases, which is very likely, then the issue of supply may arise and subsequently the issue of environment, and sustainability will also come up.
Red ants are not the only source of insect-based food. Several insects can be converted into food as they have various nutritional qualities. There are estimated to be nearly 2,000 edible insect species which are classified in eight main orders. In China, ants are used as nutritional ingredients in various tonics and health foods. The country's State Food and Drug Administration and health ministry have approved over 30 products that contain ants.
As per a 2019 research paper, insects are extremely rich in protein, fat, and vitamins. On average, the protein content of edible insects ranges from 35 to 60 per cent weight or 10 to 25 per cent fresh weight, which is higher than plant protein sources, including cereal, soyabeans and lentils. In the upper range, insects provide more protein than meat and eggs. However, insect protein digestibility is highly variable. In different countries, ants are consumed in different ways. In Laos and Thailand, ant egg soup is consumed along with ant salads, while ant eggs are used in omelettes.
Research reveals that for producing 1 kg of protein, less feed, land and water is required compared to cattle. Madagascar is a case in point. Over 80 per cent of forest cover has been destroyed since the 1950s and 1 to 2 per cent more is cut down each year as farmers want more space for livestock.
If people take to alternate protein sources like insects, the mindless cutting down of forests could be prevented. In that sense, experts feel that consuming insects could be a solution to food security and nutrition security problems, particularly when the world population is expected to grow exponentially by 2050. Adding a GI tag to ant-based food will surely generate more curiosity and ready acceptance among those who are, presently, undecided about insects as ‘alt proteins'.