{"id":5662,"date":"2023-05-15T17:45:33","date_gmt":"2023-05-15T22:45:33","guid":{"rendered":"https:\/\/cricksuperfoods.com\/?p=5662"},"modified":"2023-05-01T18:57:50","modified_gmt":"2023-05-01T23:57:50","slug":"consumo-de-insectos-en-el-mundo","status":"publish","type":"post","link":"https:\/\/cricksuperfoods.com\/en\/consumo-de-insectos-en-el-mundo\/","title":{"rendered":"Consumo de insectos en el mundo"},"content":{"rendered":"

\"alimentacion-insectos\"<\/p>\n

Foto: https:\/\/theconversation.com\/los-insectos-una-nueva-fuente-de-proteinas-seguras-saludables-y-sostenibles-167286<\/a><\/p>\n

El consumo de insectos como fuente de prote\u00edna en el mundo ha sido una pr\u00e1ctica com\u00fan en varias culturas, y en la actualidad est\u00e1 ganando popularidad debido a su valor nutricional y a su bajo impacto ambiental. Seg\u00fan la Organizaci\u00f3n de las Naciones Unidas para la Alimentaci\u00f3n y la Agricultura (2013) se estima que m\u00e1s de 2 mil millones de personas en el mundo consumen insectos como parte de su dieta regular.<\/span><\/p>\n

Los insectos son una excelente fuente de prote\u00edna, ya que contienen una cantidad significativa de amino\u00e1cidos esenciales que son necesarios para el crecimiento y la reparaci\u00f3n del tejido muscular. Adem\u00e1s, los insectos son ricos en grasas saludables, vitaminas y minerales, lo que los convierte en una opci\u00f3n nutritiva y econ\u00f3mica para el consumo humano (Rumpold & Schl\u00fcter, 2013). Asimismo, debido a su bajo impacto ambiental y alta calidad nutricional, los insectos se consideran una alternativa viable a la carne y otros alimentos convencionales. La FAO ha promovido activamente la cr\u00eda de insectos para su uso como alimento sostenible (FAO, 2013).<\/span><\/p>\n

Algunas de las especies de insectos m\u00e1s consumidas en el mundo incluyen los escarabajos, las hormigas, los grillos y las larvas de polilla. Estos insectos se pueden consumir crudos, cocidos, fritos o secados y molidos para producir harina de insectos, que se puede utilizar como ingrediente en la elaboraci\u00f3n de alimentos (Van Huis, 2013).<\/span><\/p>\n

En efecto, el consumo de grillos ha tomado popularidad en los \u00faltimos a\u00f1os. Los grillos son una fuente de prote\u00edna con un alto valor nutricional y un bajo impacto ambiental (FAO, 2013). Adem\u00e1s, los grillos son f\u00e1ciles de cultivar y requieren menos recursos que la ganader\u00eda convencional, lo que los convierte en una opci\u00f3n m\u00e1s sostenible para el consumo humano. Los grillos contienen una cantidad significativa de prote\u00edna y amino\u00e1cidos esenciales, que son necesarios para el crecimiento y la reparaci\u00f3n del tejido muscular. Tambi\u00e9n son ricos en grasas saludables, vitaminas y minerales. Los grillos contienen alrededor del 69% de prote\u00edna, lo que los convierte en una fuente de prote\u00edna m\u00e1s concentrada que la carne de res (Oonincx et al., 2010).<\/span><\/p>\n

\"En<\/p>\n

Foto: Dreamstime<\/p>\n

Los grillos se pueden consumir de diversas formas, como crudos, cocidos, fritos o secados y molidos para producir harina de insectos, que se puede utilizar como ingrediente en la elaboraci\u00f3n de alimentos. Adem\u00e1s, el sabor de los grillos es neutral, lo que significa que pueden tomar el sabor de los ingredientes con los que se cocinan. Por lo tanto, los grillos pueden ser una adici\u00f3n sabrosa y nutritiva a una variedad de platos.<\/span><\/p>\n

A pesar de los beneficios del consumo de insectos, todav\u00eda existen barreras culturales y psicol\u00f3gicas que impiden que muchas personas se sientan c\u00f3modas al incorporarlos en su dieta. Sin embargo, la FAO ha destacado el potencial de los insectos como una soluci\u00f3n sostenible para la seguridad alimentaria y la nutrici\u00f3n en todo el mundo, y ha llamado a la investigaci\u00f3n y el desarrollo de t\u00e9cnicas de producci\u00f3n y procesamiento de insectos para mejorar su aceptaci\u00f3n por parte de los consumidores (FAO, 2013).\u00a0<\/span><\/p>\n

\"Consumo<\/p>\n

Tomando en cuenta esta tendencia, Crick Superfoods incursiona en el mercado de grillos como fuente de prote\u00edna en la alimentaci\u00f3n de los ecuatorianos. En efecto, al demostrarse que el consumo de insectos como fuente proteica es promovida por la FAO como una alternativa sostenible y nutritiva. Seg\u00fan la FAO (2013), los insectos son una fuente rica en prote\u00ednas, grasas, vitaminas y minerales, y pueden ser producidos de manera eficiente y sostenible en comparaci\u00f3n con otras fuentes de prote\u00edna animal. Asimismo, la cr\u00eda de insectos es una opci\u00f3n prometedora para la producci\u00f3n de prote\u00edna sostenible, especialmente en pa\u00edses en desarrollo donde la producci\u00f3n de prote\u00edna animal convencional es limitada y porque se pueden producir de manera eficiente en peque\u00f1as unidades de producci\u00f3n (Payne et al., 2017).<\/span><\/p>\n

El consumo de insectos se ha propuesto como una soluci\u00f3n prometedora para el abastecimiento de alimentos y prote\u00edna, ya que son una fuente nutritiva y sostenible, tienen una alta eficiencia alimentaria y producen menos gases de efecto invernadero en comparaci\u00f3n con la producci\u00f3n de prote\u00edna animal convencional. Adem\u00e1s, la cr\u00eda de insectos es una opci\u00f3n viable para mejorar la seguridad alimentaria y nutricional en pa\u00edses en desarrollo.<\/span><\/p>\n

Referencias<\/span><\/i><\/p>\n

FAO. (2013). Edible insects: Future prospects for food and feed security. Food and Agriculture Organization of the United Nations.<\/span><\/p>\n

Oonincx, D. G., Van Itterbeeck, J., Heetkamp, M. J., Van Den Brand, H., Van Loon, J. J., & Van Huis, A. (2010). An exploration on greenhouse gas and ammonia production by insect species suitable for animal or human consumption. PLoS One, 5(12), e14445.<\/span><\/p>\n

Payne, C. L. R., Scarborough, P., & Rayner, M. (2017). Nonaka, K., ed. “Insect protein as an alternative source of protein in western diets: A systematic review.” Global Food Security, 15, 8-16. doi: 10.1016\/j.gfs.2017.04.001.<\/span><\/p>\n

Rumpold, B. A., & Schl\u00fcter, O. K. (2013). Nutritional composition and safety aspects of edible insects. Molecular Nutrition & Food Research, 57(5), 802-823.<\/span><\/p>\n

Van Huis, A. (2013). Potential of insects as food and feed in assuring food security. Annual Review of Entomology, 58, 563-583.<\/span><\/p>","protected":false},"excerpt":{"rendered":"

El consumo de insectos como fuente de prote\u00edna en el mundo ha sido una pr\u00e1ctica com\u00fan en varias culturas, y en la actualidad est\u00e1 ganando popularidad debido a su valor nutricional y a su bajo impacto ambiental<\/p>\nLeer más<\/i><\/a>","protected":false},"author":2,"featured_media":5663,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[201],"tags":[],"class_list":["post-5662","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"yoast_head":"\nConsumo de insectos en el mundo - Crick Superfoods<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cricksuperfoods.com\/en\/consumo-de-insectos-en-el-mundo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Consumo de insectos en el mundo - 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