Ethiopia may draw a lesson from Kenya in the utilization of insects for feeding program of needy people and animals, so disclosed experts of International Centre of Insect Physiology and Ecology (icipe)
On the panel discussion at International Livestock Research Institute, Scientist Menale Kassie, from icipe said that icipe has developed insect feeding program to various formulas and estimate for economic surplus model, foreign currency savings, organic fertilizers benefits, employment benefits, food security benefits of shifting production of fish for feed to food, of maize-for-feed to food and of soya beans to maize and as well as poverty reduction impact using poverty-growth elasticity method.
As to him, the study in Kenya shows insect production could contribute to environmental, social and economic dimensions of sustainable development. Such evidences are crucial to justify investment in the insect farming industry.
In feeding people insects as a delicious meal, he noted that it should be a habitual practice of the people to eat insect tabled in the menu. People slam the idea of eating insect as a food, unaware that they are indirectly eating insects as they eat chickens that in turn feed on insects.
In this regard, consumer preferences, socio-demographic data such as age, physiological status, demand for high value food items, income and educational backgrounds as well as belief are some the determinant factors of food consumption pattern of the people.
Adding he said that diet diversity should be taken into account when it comes to accessibility of food varieties. It is the sum of the number of different food groups consumed over a given reference period. In other words, as no single food can contain all required nutrients, dietary diversity has been conjectured to have greater practical potential of meeting nutrient requirements. A more diversified diet is associated with a number of improved nutrition outcomes.
According to him, diet diversity is determined by context, cultural beliefs and taboos, Social and income status, intra-household food distribution, market dynamics, knowledge, and gender and as well as extent of technology related with food production, processing, preparation and storage.
“Taboo is the critical concern of food habit. It is known from virtually every human society. It is a sort of prohibition against consuming certain foods and based on false beliefs. Of course, mere avoidance of potential food does not in itself signify a food taboo; however, regular avoidance can turn into a tradition and eventually end up as a food taboo. This mostly emanates from unwritten cultural and social laws as well religious restrictions.
He highlighted that the pride for any nation is the health of its citizens. Therefore, it is only and only well-nourished people that will be healthy. Because of this, having a healthy diet and proper food habits must be given special attention to vulnerable groups. This is critical.
Addis Ababa Hotel Owners Association General Manager, Lude Abiy on her part said that using insect as a food is not as such a big deal if the insect meal is presented in delicious manner and has a variety of ingredients, healthy dietary, nutrition values and positive impact on the socioeconomic development of people.
She stated that diet variability is preferable for setting a tabled menu. Encouraging such food variety items in the menus is critical for preferences and menu diversification. But, alongside promoting food variability, we should give due emphasis in uplifting our cultural based food ingredients and localization services.
The Ethiopian Herald, November 10/2019
BY MEHARI BEYENE
