DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-048-1-0153

VYUŽITÍ HMYZU V AGRO-POTRAVINÁŘSKÉM SEKTORU / USE OF INSECTS IN THE AGRI-FOOD SECTOR

Lenka Kouřimská1, Pavel Kouřimský1
1 Katedra mikrobiologie, výživy a dietetiky, Fakulta agrobiologie, potravinových a přírodních zdrojů, Česká zemědělská univerzita v Praze, Kamýcká 129, 165 00 Praha – Suchdol


As the world population grows, so does the demand for animal protein, leading to a search for alternative sources of nutrition. Edible insects represent a promising alternative that offers high nutritional value, a low ecological footprint and an efficient conversion of organic residues into valuable proteins. European legislation already allows the consumption of selected insect species, with their nutritional composition including all essential amino acids, fats, vitamins and minerals. However, the acceptance of insects as food is still limited in Western countries due to cultural and psychological barriers, with higher acceptance of products with a hidden form of insects, such as in flours or extruded products. In addition to the nutritional benefits of insects, their feed value and the possibility of using organic agri-food by-products in insect farming are also being intensively investigated. This can positively affect the nutritional composition of insects and at the same time contribute to the sustainable management of biological waste. An important by-product of insect production is also the so-called "frass", which is proving to be an effective organic fertilizer with a potential positive effect on plant growth. Although edible insects offer many environmental and nutritional benefits, further research is needed to address safety, optimize farming, and improve the sensory properties of insect products to increase their consumer acceptance.

Keywords: edible insects, nutritional and sensory quality, insect "frass", insect nutrition

pages: 153-160, online: 2025



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