van Huis et al の学術記事をシェアしますね。

私たちは多くの排気ガスや、廃棄物を世界に作り、

多くの必要以上の動物を殺していて、タンパク質をでは何から？と考えた時に

最終的には昆虫のタンパク質が非常に優れていて、今後はベースが昆虫になるのでは。と、説いている説です。前々から気になるトピックではありましたが、日本でもイナゴの佃煮。というと、抵抗ない地域はありますよね。

時代が変わるということは、考え方だけではなくて、採る物事が変わること。これも忘れないでいたいですよね。

With a growing world population and increasingly demanding consumers, the production of sufficient protein from livestock, poultry, and fish represents a serious challenge for the future. Approximately 1,900 insect species are eaten worldwide, mainly in developing countries. They constitute quality food and feed, have high feed conversion ratios, and emit low levels of greenhouse gases. Some insect species can be grown on organic side streams, reducing environmental contamination and transforming waste into high-protein feed that can replace increasingly more expensive compound feed ingredients, such as fish meal. This requires the development of cost-effective, automated mass-rearing facilities that provide a reliable, stable, and safe product. In the tropics, sustainable harvesting needs to be assured and rearing practices promoted, and in general, the food resource needs to be revalorized. In the Western world, consumer acceptability will relate to pricing, perceived environmental benefits, and the development of tasty insect-derived protein products.