SHAHIH: Journal of Islamicate Multidisciplinary
Volume 8, Issue 2, March 2024, Pages 63-80
Full Lenght Article
Edible Insects: Islamic Perspectives on Entomophagy and Future Foods
Under a Creative Commons license
Open Access
Abstract
Edible insects have gained increasing attention as a sustainable and nutritious alternative protein source. Islam, being one of the world's major religions, plays a significant role in shaping dietary practices and food choices for its adherents. This study explores into the intersection of entomophagy, Islamic beliefs, and the potential of edible insects as future foods, examines Islamic perspectives on food, and highlights the potential compatibility of entomophagy with Islamic dietary laws (Halal). It also explores relevant Islamic principles and teachings that may influence the acceptance and adoption of edible insects as a viable food source within the Muslim community. Moreover, the study investigates the environmental and sustainability aspects of edible insects, aligning them with Islamic principles of stewardship and responsible resource utilization. It discusses the nutritional benefits of edible insects, considering their potential to address global food security challenges and malnutrition issues prevalent in many Muslim-majority countries.
Keywords
Edible insects
Entomophagy
Halal
Islamic perspectives
Future foods
Sustainability
Declarations
Publisher's Note
UIN Raden Mas Said Surakarta remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
References
Abdulkadyrova, M. A., Dikinov, A. H., Tajmashanov, H. È., Shidaev, L. A., & Shidaeva, E. A. (2016). Global food security problems in the modern world economy. International Journal of Environmental and Science Education, 11(12), 5320–5330.
Abraham, B., Araya, H., Berhe, T., Edwards, S., Gujja, B., Khadka, R. B., . . . & Verma, A. (2014). The system of crop intensification: Reports from the field on improving agricultural production, food security, and resilience to climate change for multiple crops. Agriculture and Food Security, 3(1), 1–12.
Adámková, A., Adámek, M., Mlček, J., Borkovcová, M., Bednářová, M., Kouřimská, L., . . . & Vítová, E. (2017). Welfare of the mealworm (Tenebrio molitor) breeding with regard to nutrition value and food safety. Potravinarstvo Slovak journal of food sciences.
Adegboye, A. R. A. (2022). Potential use of edible insects in complementary foods for children: A literature review. International Journal of Environmental Research and Public Health, 19(8), 4756. https://doi.org/10.3390/ijerph19084756
Aidoo, O. F., Osei-Owusu, J., Asante, K., Dofuor, A. K., Boateng, B. O., Debrah, S. K., Ninsin, K. D., Siddiqui, S. A., & Chia, S. Y. (2023). Insects as food and medicine: A sustainable solution for global health and environmental challenges. Frontiers in Nutrition, 10, 1113219. https://doi.org/10.3389/fnut.2023.1113219
Aneesh, A. K., & Khadar, A. (2022). Halal food industry in world: Opportunity and challenges. Available at SSRN 4153508. SSRN Electronic Journal., https://doi.org/10.2139/ssrn.4153508
Aung, M. T. T., Dürr, J., Borgemeister, C., & Börner, J. (2023). Factors affecting consumption of edible insects as food: Entomophagy in myanmar. Journal of Insects as Food and Feed, 9(6), 721–739. https://doi.org/10.3920/JIFF2022.0151
Bakhodirovna, D. N. (2023). Eating according to religious practices. Journal of New Century Innovations, 28(1), 126–130.
Bessa, L. W., Pieterse, E., Marais, J., & Hoffman, L. C. (2020). Why for feed and not for human consumption? The black soldier fly larvae. Comprehensive Reviews in Food Science and Food Safety, 19(5), 2747–2763. https://doi.org/10.1111/1541-4337.12609
Bodenheimer, F. S. (1951). History of entomophagy. In Insects as human food (pp. 39–69). Springer.
Bouchareb, S., Chrifou, R., Bourik, Z., Nijpels, G., Hassanein, M., Westerman, M. J., & Elders, P. J. M. (2022). ‘I am my own doctor’: A Qualitative Study of the Perspectives and Decision-Making Process of Muslims with Diabetes on Ramadan Fasting. PLOS ONE, 17(3), e0263088. https://doi.org/10.1371/journal.,pone.0263088
Che Man, Y. B., & Sazili, A. Q. (2010). Food production from the halal perspective. Handbook of poultry science and technology, 1, 183–215.
Costa-Neto, E. M., & Dunkel, F. V. (2016). Insects as food: History, culture, and modern use around the world. In Insects as sustainable food ingredients (pp. 29–60). Academic Press. https://doi.org/10.1603/ICE.2016.109272
Dossey, A. T. (2016). Insects and sustainability of food production systems. In Insects as sustainable food ingredients: 1–23, Entomological research, 39(5) (pp. 271–288). Academic Press-Elorduy, J. (2009). Anthropo-Entomophagy, evolution, and sustainability.
Elgharbawy, A., & Azmi, N. A. N. (2022). Food as medicine: How eating Halal and Tayyib contributes to a balanced lifestyle. Halalpshere, 2(1), 86–97.
Falcon, W. P., Naylor, R. L., & Shankar, N. D. (2022). Rethinking global food demand for 2050. Population and Development Review, 48(4), 921–957. https://doi.org/10.1111/padr.12508
Fauzi, M. A. (2023). Consumer purchase of halal certified product: A quantitative systematic literature review. Journal of Islamic Marketing, 14(6), 1397–1416. https://doi.org/10.1108/JIMA-09-2021-0299
Global hunger index. (2022). Global hunger index scores by 2021 Ghi rank, Retrieved July 9, 2022. https://www.globalhungerindex.org/
Govorushko, S. (2019). Global status of insects as food and feed source: A review. Trends in Food Science and Technology, 91, 436–445. https://doi.org/10.1016/j.tifs.2019.07.032
Grote, U. (2014). Can we improve global food security? A socio-economic and political perspective. Food Security, 6(2), 187–200. https://doi.org/10.1007/s12571-013-0321-5
Güneş, E., & Özkan, M. (2018). Insects as food and feed in the turkey: Current behaviours. International Journal of Environmental Pollution & Environmental Modelling, 1(1), 10–15.
Hadj Saadoun, J. H., Sogari, G., Bernini, V., Camorali, C., Rossi, F., Neviani, E., & Lazzi, C. (2022). A critical review of intrinsic and extrinsic antimicrobial properties of insects. Trends in Food Science and Technology, 122, 40–48. https://doi.org/10.1016/j.tifs.2022.02.018
Hertel, T. W. (2016). Food security under climate change. Nature Climate Change, 6(1), 10–13. https://doi.org/10.1038/nclimate2834
Jameel, S. (2023). Climate change, food systems and the Islamic perspective on alternative proteins. Trends in Food Science and Technology, 138, 480–490. https://doi.org/10.1016/j.tifs.2023.06.028
Janah, R., Asma, H. H., & Adinugraha, H. H. (2022). Opportunities and strategies for traditional halal culinary in modern times. JEKSYAH, 2(1), 23–39. https://doi.org/10.54045/jeksyah.v2i01.54
Jusmaliani, J., & Nasution, H. (2013). Religiosity aspect in consumer behaviour: Determinants of halal meat consumption. ASEAN Marketing Journal, 1(1). https://doi.org/10.21002/amj.v1i1.1977
Kasdi, A., Karim, A., Farida, U., & Huda, M. (2022). The development of waqf in the Middle East and its role in pioneering contemporary Islamic civilization: A historical approach. Journal of Islamic Thought and Civilization, 12(1), 186–198. https://doi.org/10.32350/jitc.121.10
Kim, & Tae-Kyung, J. Y. C. Hae in Yong, Hae Won Jang, Samooel Jung, and Yun-Sang Choi. (2022). “Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing.” Food Science of Animal Resources 42, 3: 372–388.
Kipkoech, C. (2023). Beyond proteins—Edible insects as a source of dietary fiber. Polysaccharides, 4(2), 116–128. https://doi.org/10.3390/polysaccharides4020009
Kouřimská, L., & Adámková, A. (2016). Nutritional and sensory quality of edible insects. NFS Journal, 4, 22–26. https://doi.org/10.1016/j.nfs.2016.07.001
Liceaga, A. M. (2022). Edible insects, a valuable protein source from ancient to modern times. In Advances in Food and Nutrition Research. Academic Press, 101, 129–152. https://doi.org/10.1016/bs.afnr.2022.04.002
Liceaga, A. M., Aguilar-Toalá, J. E., Vallejo-Cordoba, B., González-Córdova, A. F., & Hernández-Mendoza, A. (2022). Insects as an alternative protein source. Annual Review of Food Science and Technology, 13, 19–34. https://doi.org/10.1146/annurev-food-052720-112443
Lumanlan, J. C., Williams, M., & Jayasena, V. (2022). Edible insects: Environmentally friendly sustainable future food source. International Journal of Food Science and Technology, 57(10), 6317–6325. https://doi.org/10.1111/ijfs.16006
Mabelebele, M., Kolobe, S. D., Malematja, E., Sebola, N. A., & Manyelo, T. G. (2023). A comprehensive review of the importance of selected trace elements present in edible insects. Biological Trace Element Research, 201(7), 3520–3527. https://doi.org/10.1007/s12011-022-03423-z
Magara, H. J. O., Niassy, S., Ayieko, M. A., Mukundamago, M., Egonyu, J. P., Tanga, C. M., Kimathi, E. K., Ongere, J. O., Fiaboe, K. K. M., Hugel, S., Orinda, M. A., Roos, N., & Ekesi, S. (2020). Edible crickets (Orthoptera) around the world: Distribution, nutritional value, and other benefits—A review. Frontiers in Nutrition, 7, 537915. https://doi.org/10.3389/fnut.2020.537915
Maggio, A., Scapolo, F., van Criekinge, T., & Serraj, R. (2018). Global drivers and megatrends in agri-food systems. In Agriculture and food systems to 2050: Global trends, challenges and opportunities (pp. 47–83). https://doi.org/10.1142/9789813278356_0002
Matiza Ruzengwe, F., Nyarugwe, S. P., Manditsera, F. A., Mubaiwa, J., Cottin, S., Matsungo, T. M., Chopera, P., Ranawana, V., Fiore, A., & Macheka, L. (2022). Contribution of edible insects to improved food and nutrition security: A review. International Journal of Food Science and Technology, 57(10), 6257–6269. https://doi.org/10.1111/ijfs.15570
Mc Carthy, U., Uysal, I., Badia-Melis, R., Mercier, S., O’Donnell, C., & Ktenioudaki, A. (2018). Global food security–issues, challenges and technological solutions. Trends in Food Science and Technology, 77, 11–20. https://doi.org/10.1016/j.tifs.2018.05.002
Monterrosa, E. C., Frongillo, E. A., Drewnowski, A., de Pee, S., & Vandevijvere, S. (2020). Sociocultural influences on food choices and implications for sustainable healthy diets. Food and Nutrition Bulletin, 41(2_suppl), Suppl., 59S–73S. https://doi.org/10.1177/0379572120975874
Moruzzo, R., Mancini, S., & Guidi, A. (2021). Edible insects and sustainable development goals. Insects, 12(6), 557. https://doi.org/10.3390/insects12060557
Mulyati, S., Abubakar, A., & Hadade, H. (2023). Makanan Halal dan Tayyib Dalam Perspektif Al-Quran. Jurnal Ilmu Sosial dan Humaniora, 1(1), 23–33. https://doi.org/10.58540/isihumor.v1i1.150
Murefu, T. R., Macheka, L., Musundire, R., & Manditsera, F. A. (2019). Safety of wild harvested and reared edible insects: A review. Food Control, 101, 209–224. https://doi.org/10.1016/j.foodcont.2019.03.003
Mustafa, M. A., Mayes, S., & Massawe, F. (2019). Crop diversification through a wider use of underutilised crops: A strategy to ensure food and nutrition security in the face of climate change. Sustainable Solutions for Food Security, 125–149.
Nowakowski, A. C., Miller, A. C., Miller, M. E., Xiao, H., & Wu, X. (2022). Potential health benefits of edible insects. Critical Reviews in Food Science and Nutrition, 62(13), 3499–3508. https://doi.org/10.1080/10408398.2020.1867053
Ogal, P. O., Ayieko, M., & Angira, C. (2022). Consumer religiosity and its influence on their uptake and consumption of edible insects among selected communities in Western Kenya. African Journal of Climate Change and Resource Sustainability, 1(1), 49–61. https://doi.org/10.37284/ajccrs.1.1.975
Oonincx, D. G. A. B., Laurent, S., Veenenbos, M. E., & van Loon, J. J. A. (2020). Dietary enrichment of edible insects with omega 3 fatty acids. Insect Science, 27(3), 500–509. https://doi.org/10.1111/1744-7917.12669
Orkusz, A. (2021). Edible insects versus meat—Nutritional comparison: Knowledge of their composition is the key to Good Health. Nutrients, 13(4), 1207. https://doi.org/10.3390/nu13041207
Pan, J., Xu, H., Cheng, Y., Mintah, B. K., Dabbour, M., Yang, F., Chen, W., Zhang, Z., Dai, C., He, R., & Ma, H. (2022). Recent insight on edible insect protein: Extraction, functional properties, allergenicity, bioactivity, and applications. Foods, 11(19), 2931. https://doi.org/10.3390/foods11192931
Ramli, M. A., Abd Razak, M. A., & Jaafar, M. H. (2023). Understanding non-Muslims’ reluctance to halal food: A systematic review. Journal of Islamic Marketing, 14(2), 544–561. https://doi.org/10.1108/JIMA-05-2021-0134
Ravzanaadii, N., Kim, S. H., Choi, W. H., Hong, S. J., & Kim, N. J. (2012). Nutritional value of mealworm, Tenebrio molitor as food source. International Journal of Industrial Entomology, 25(1), 93–98. https://doi.org/10.7852/ijie.2012.25.1.093
Rumpold, B. A., & Schlüter, O. K. (2013). Potential and challenges of insects as an innovative source for food and feed production. Innovative Food Science and Emerging Technologies, 17, 1–11. https://doi.org/10.1016/j.ifset.2012.11.005
Samejo, A. A., Sultana, R., Kumar, S., & Soomro, S. (2021). Could entomophagy be an effective mitigation measure in desert locust management? Agronomy, 11(3), 455. https://doi.org/10.3390/agronomy11030455
Savvaidis, I. N., Al Katheeri, A., Lim, S. H. E., Lai, K. S., & Abushelaibi, A. (2022). Traditional foods, food safety practices, and food culture in the Middle East. In Food safety in the Middle East (pp. 1–31). Academic Press.
SenGupta, J. (2023). Bengali Mughlai platter on the table: Muslim and Indo-Persian food culture in Bengal., Global Food History, 9(2), 130–148. https://doi.org/10.1080/20549547.2023.2191491
Smetana, S., Palanisamy, M., Mathys, A., & Heinz, V. (2016). Sustainability of insect use for feed and food: Life cycle assessment perspective. Journal of Cleaner Production, 137, 741–751. https://doi.org/10.1016/j.jclepro.2016.07.148
Smith, G. R., & Archer, R. (2020). Climate, population, food security: Adapting and evolving in times of global change. International Journal of Sustainable Development and World Ecology, 27(5), 419–423. https://doi.org/10.1080/13504509.2020.1712558
Ssepuuya, G., Mukisa, I. M., & Nakimbugwe, D. (2017). Nutritional composition, quality, and shelf stability of processed Ruspolia nitidula (edible grasshoppers). Food Science and Nutrition, 5(1), 103–112. https://doi.org/10.1002/fsn3.369
Syed, S., Ahmad, Sh., F., & Shah, S. R. H. (2022). Psychological needs as underlying forces of halal food purchase intention. Journal of Islamic Marketing.
Tajudeen, A. L. (2020). Halal certification of insect-based food: A critique. International Journal of Islamic Business Ethics, 5(2), 100–112. https://doi.org/10.30659/ijibe.5.2.100-112
Talaei, B., Alizadeh, I., Afshar, A. A., Seyedi, F., & Gorouhi, M. A. (2022). Status of edible insects as an alternative source of food in Iran: A review. Journal of Entomological Research, 46(2), 420–427. https://doi.org/10.5958/0974-4576.2022.00075.5
Thomas, C. N., & Kiin-Kabari, D. B. (2022). Comparative Study on fatty acid profiles of selected edible insects and animals in Africa: A review. International Journal of Agriculture & Earth Science, 8(1), 40–52.
Van Huis, A. (2020). Edible insects. Handbook of eating and drinking: Interdisciplinary perspectives (pp. 965–980).
Van Huis, A. (2021). Prospects of insects as food and feed. Organic Agriculture, 11(2), 301–308. https://doi.org/10.1007/s13165-020-00290-7
Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., & Vantomme, P. (2013). Edible insects: Future prospects for food and feed security. FAO Forestry Paper, 171, 1–187.
Van Huis, A., Rumpold, B., Maya, C., & Roos, N. (2021). Nutritional qualities and enhancement of edible insects. Annual Review of Nutrition, 41, 551–576. https://doi.org/10.1146/annurev-nutr-041520-010856
Van Huis, A. (2016). Edible insects are the future? Proceedings of the Nutrition Society, 75(3), 294–305. https://doi.org/10.1017/S0029665116000069
Wheeler, T., & Von Braun, J. (2013). Climate change impacts on global food security. Science, 341(6145), 508–513. https://doi.org/10.1126/science.1239402
Yasin, K. B. S. (2007). Ahkam al-Hasharat Fil. Fiqhil-Islami [Translation: The Rulings on Insects in the Islamic Canon Law]. Riyadh: MaktabahAr-Rushd.
Yen, A. L. (2009). Edible insects: Traditional knowledge or western phobia? Entomological Research, 39(5), 289–298. https://doi.org/10.1111/j.1748-5967.2009.00239.x
Yüksel, E., & Canhİlal, R. (2018). A survey of public opinion about entomophagy in Erciyes University. Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi, 4(2), 203–208. https://doi.org/10.24180/ijaws.440555
Zakaria, Z., & Shoid, N. Z. M. (2023). Halal food product innovation according to Shariah law. In Innovation of food products in halal supply chain worldwide (pp. 13–21). Academic Press.
Zhou, Y., Wang, D., Zhou, S., Duan, H., Guo, J., & Yan, W. (2022). Nutritional composition, health benefits, and application value of edible insects: A review. Foods, 11(24), 3961. https://doi.org/10.3390/foods11243961
Zugravu, C., Tarcea, M., Nedelescu, M., Nuţă, D., Guiné, R. P. F., & Constantin, C. (2023). Knowledge: A factor for acceptance of insects as food. Sustainability, 15(6), 4820. https://doi.org/10.3390/su15064820
Copyright and permissions
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Bibliographic Information
Cite this article as:
Riyaz, M. (2024). Edible Insects: Islamic Perspectives on Entomophagy and Future Foods: Islamic Perspectives on Edible Insects . SHAHIH: Journal of Islamicate Multidisciplinary, 8(2), 63–80. https://doi.org/10.22515/shahih.v8i2.7670