These are those people who are scared of critters.
Australia is full of critters: snakes, bugs, flying insects of all kinds.
I am not sure why so many people are frightened or at least disgusted by insects, perhaps their crawling or their aspects, perhaps their colour.
Insects can also have an appealing side though.
Maybe their ‘bad reputation’ is due to the myths and urban legends that have long conspired against many Australian animals, giving some species a dubious reputation. Ask Australians and they will tell you that Australia is a safe place, and that most wild animals are more afraid of them than you are of them.
Most insects are completely harmless, even the spiders.
Spiders in particular are useful for reducing the presence of potentially harmful insects. Most spiders are nocturnal creatures that usually stay out in the open to feed on insects and only two types of Australian spider are very dangerous: they are the funnel-web spider and the red-back spider, but in almost 40 years no one has ever died from a bite from one, and there is an antivenom available for both species that you can get in any Aussie hospital or clinic.
Speaking of insects in Australia, the edible insect sector, although still a niche, is generating increasing interest.
The conventional farm animals, such as cattle, pigs, and poultry, are currently the largest source of protein in the world but the increase in the production of conventional animal proteins over time will represent a very high cost to environmental well-being and must take into account the availability of natural resources. It is necessary to diversify food supply chains to build more resilient food systems capable of withstanding the greater perturbations caused by climate change and the search for increasingly varied and balanced diets.
Australia intends to use its capacity for innovation in agriculture, its knowledge of biodiversity, its research capacity and experience in the agro-industrial sector to create value in the edible insects sector.
Through increased investment, continuous collaboration, research and development, Australia can become a leading international player in the production of Australian-made edible insect products that are nutritious, sustainable and ethical.
Edible insects will help win the global challenge towards achieving safe and more sustainable food systems.
Edible insects are not currently a staple of the Western diet and the most common foods containing edible insects are protein bars, flour, biscuits and chocolate because, when you think of insects, or flours derived from them, it can be used in many preparations.
Entomophagy, eating insects, has been practiced in Australia for thousands of years and many species have been documented as part of the traditional diet of local aboriginal people. This unique cultural knowledge could increase the potential for innovative businesses producing Australian-branded edible insect foods for the international market.
Most Western cultures have developed a real aversion to insects, perpetuated by stereotypes of insects as dirty, pests, dangerous, eaten only in times of desperation or by very poor populations.
The disgust factor, or yucky factor, is obvious and therefore one of the biggest opportunities for the industry is to positively change the perception and narrative around entomophagy.
Untold stories of food cultures where entomophagy is viewed positively need to be reclaimed but, sadly, insects are seen as obsolete by younger generations in Australia whereas insects are truly interesting animals.
Maybe we can go back to some aboriginal traditions and learn also some recipes on how to cook insects from them too.
Truth is sustainability is key nowadays and eating insects is a more sustainable source of proteins.
