Abstract:
Edible insects can be produced sustainably, with less environmental impact than other
forms of livestock. Globally, over 2000 edible insect species have been reported and are regarded as a
great source of nutrition, both as food and feed. Over the years, rural people have used indigenous
knowledge to either store or process such insects. However, such valuable knowledge, if not properly
recorded and documented, can easily be lost. Thus, there is a need to strike a balance between the
use of indigenous and scientific knowledge to produce and process these delicacies. In addition, such
indigenous knowledge is vital for preserving biodiversity, since insects are good indicators of climate
change as it influences their development, reproduction, and survival. Therefore, successful and
sustainable solutions may lie in bringing back indigenous knowledge systems.
