In sub-Saharan Africa, where malnutrition remains widespread, researchers are looking to innovative and sustainable solutions to boost food production and improve nutrition. One potential answer lies in the rearing and consumption of edible insects, like crickets, as an alternative protein source.
A new study from Kenya published in Agricultural and Food Economics (open access) examines the potential of cricket farming to sustainably meet the growing protein demand, while enhancing rural livelihoods. The research centers around the Flying Food Project, launched in western Kenya in 2013, which sought to establish small-scale cricket farms at the household level.
With the human population expected to reach 9.5 billion by 2050, food demand is projected to double. Conventional livestock like cattle is unlikely to meet this demand sustainably. Crickets require less feed, water and land to produce the same amount of protein. They also have lower greenhouse gas emissions compared to traditional livestock.
Insects are already a common food source for over 2 billion people globally. Crickets, specifically, are now gaining traction as a nutritious and efficient protein alternative in food and animal feed. However, despite growing interest, cricket rearing remains relatively new in Africa.
This study surveyed 306 rural households in western Kenya to assess cricket farming adoption and productivity. The aim was to identify strategies to boost sustainable cricket production and consumption.
The researchers found that only 46% of households that received cricket farming training went on to adopt the enterprise. This highlights the need for tailored policies and interventions to improve adoption rates.
Provision of production starter kits, group membership and embracing cricket consumption positively influenced adoption rates. Meanwhile, remoteness and distance to markets was a key barrier. Better rural road infrastructure could significantly improve access to cricket rearing inputs and information services.
The data revealed that on average, adopting households harvest 3kg of crickets per cycle, earning significantly higher annual incomes compared to non-adopters.
The study then examined the impact of different training sources on productivity. Farmers that received training from NGOs or public universities saw cricket yields increase by 55% and 70% respectively, compared to informal farmer-to-farmer training. This highlights the value of specialized technical skills training.
Finally, the analysis looked at the effect of cricket consumption on market supply. Households already consuming crickets sold 20% more of their harvest compared to non-consuming households. Researchers suggest that promoting nutrition awareness and cricket recipes could dramatically bolster production and incomes.
For less accepting households, the study predicts market supply could surge by 30% if they switched to regular cricket consumption. The findings demonstrate the vital role of food culture in determining market success.
While insect farming shows immense potential in Africa, key challenges remain. Food safety concerns need to be addressed through proper handling and processing protocols. Optimal preparation and incorporation into local diets and gastronomy also requires further research.
Nonetheless, this study provides valuable insights on how to strategically boost productivity, adoption and consumption of cricket farming at a household level in rural Africa.
With tailored policies, training programs, credit facilities and campaigns to promote nutrition awareness, crickets could provide much-needed protein and incomes for millions of smallholder farmers across the continent. In an era of climate change, rising populations and malnutrition, such sustainable enterprises will be pivotal in safeguarding food and nutrition security.