Commentary: It’s about time insects became part of menus in Singapore

SINGAPORE: After chickening out from a dare by my father to try a fried cockroach during a family trip in Cambodia, I finally mustered up the courage to sample brownies made with cricket flour during a corporate event in London.

Over 2,100 species of insects are consumed in 140 different countries across the Asia-Pacific, the Americas and Africa, according to a recent report by the Food and Agriculture Organization . Some of the most popular edible insects include beetles, caterpillars, ants, bees, wasps, grasshoppers, locusts and crickets.

For example, feeding farmed seafood insects, rather than fish, could help reverse overfishing and create more sustainable and cost-effective aquacultural practices. Singapore’s two edible insect start-ups Asia Insect Farms Solution and Altimate Nutrition currently partner with farms in Southeast Asia where insects are reared in a controlled, hygienic environment and live on a vegetable-based diet without any hormones, antibiotics or other chemicals.In addition, upcycling food waste, agricultural by-products or manure from livestock agriculture offers a low-cost, high-nutrition feed for insects whilst creating a circular farming operation.

Tan plans to charge S$5 at launch and eventually reach a price point which is 10 to 20 per cent cheaper compared to an average protein bar.Forward-looking restaurateurs are also embracing insects as an ingredient for more innovative menus. With the aim of promoting more sustainable sources of protein whilst preserving local food heritage, social entrepreneur Aaron Yeoh partnered with AIFS to trial cricket flour in some of the dishes for his soon-to-be-launched cafe.

I've nothing against eating insects I was served an ant egg salad by accident, which I ate [citrusy] but I've got a simpler solution: Eat the following: Spinach Split green peas Chickpeas Black beans Fruit Nuts That's it. Super cheap, healthy and no animals [or bugs] killed

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