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31 December 2018 | Story Igno van Niekerk | Photo Igno van Niekerk
Insects on the menu
Beetle juice and bug flour; Drs Ismari van der Merwe and Cariena Bothma are researching the possibility of a high-protein diet consisting of insect ingredients.

You’ve just had a tasty milkshake made from grasshopper juice, now for a light snack. Your choice: Salty cricket cookies or a deep-fried ant delight?

One of these days the above delicatessen may just find its way to your local restaurant menu if Drs Ismari van der Merwe, Cariena Bothma, both lecturers in the Department of Consumer Science, and their enthusiastic team of students have their way. Insects as food are rich in protein, often tasty, and having them on a menu is not as far-fetched as you may think. After all, we know what culinary delights mopani worms – and yes – cooked land snails (enjoyed as escargots) have become over the years.

 

Cricket smackerals

 

When Dr Van der Mewe explains the benefits of her team’s vision for a high-protein diet consisting of insect ingredients (cricket flour as an example), one becomes aware that this could be the solution to a myriad of problems. Insects eat much less than our regular menu items such as cows (beef), sheep (lamb chops) or pigs (pork). Insects as an alternative diet will reduce the negative impact that larger animals have on the environment and greenhouse gases. Insects have faster life cycles and it takes less effort and space to breed and feed them.

“Ugh! Ick! Disgusting,” you might think. But picture the taste lab where volunteers are given regular chocolate cookies made with regular flour, and then asked to compare it with cookies made from cricket flour. Dr van der Merwe assures me that most people will be unable to distinguish between them, often even preferring the cricket smackerals.

 

Heathy alternative

 

Insect breakfast cereals, granola, and snack food is a real and viable solution for the developing world where food is scarce, and hunger is a real issue. But is it healthy? Dr Van der Merwe assures me that during the process of ‘bug to flour’, they are addressing the main concern: micro-organisms that might be detrimental to health. Once the insects or processed insect by-products arrive on your plate, it’s a healthy high-protein alternative that might become the next revolutionary diet.

So, stand aside Atkins, beware Banting, and be gone Gluten-free – there is a new diet on its way to the menu. Brace yourself for beetle juice and bug flour: a diet full of proteins, fat, energy, and essential amino acids. 

 

News Archive

“Aren’t auntie and them hungry yet?” Country folk worried about NSH hikers
2014-05-15

About 5 km short of Wortelfontein Guestfarm in the Northern Cape, Rachel Swart is sitting on the porch of her peasant house when four people come walking down the dirt road.

Guests on foot are not a regular sight in this region, because you must understand, Wortelfontein is situated where Hanover lies far behind you and Richmond is still a very long way off.

 

The four people on the dirt road are the hikers from the University of the Free State (UFS) on their way to Cape Town (on foot) to create awareness for food-insecure students at the UFS.

Adele van Aswegen, Ronel Warner, Ntokozo Nkabinde and Nico Piedt are already on the road for more than two weeks as part of the No Student Hungry bursary’s (NSH bursary) fundraising efforts. The bursary provides assistance to students at the UFS who often do not have enough to eat.

On day 12 of their walk, the plan was that our hikers would stay at Wortelfontein Guestfarm, but unfortunately they took the wrong turnoff. It is precisely at this point where they met Rachel.

“I will show you where Wortelfontein lies. One can easily get lost here,” says Rachel decidedly and points to the straight main road. She ties her baby skilfully behind her back with a towel and tackles the next 5 km together with our hikers.

“It is this kind of support and encouragement that keep us on the road,” says Adel.

Everywhere along the road people are stunned and concerned about the four’s trip and immediately offer their help.

Near Trompsburg, an elderly couple who just heard about the hikers at church, stop next to them and offer them a lift to the next town. They are thankful for the gesture, but have to decline the offer.

Between Trompsburg and Springfontein, Doug offers to take them to Springfontein. Once again they decline the offer.

There was also the uncle who wanted to buy them cool drink and the road workers who cheered them on.

In Colesberg a group of children asked worriedly: “Aren’t auntie and them hungry yet?”


These boots are made for walking ... to Cape Town (Article of 02 May 2014)


Daily updates:
(You can also follow us on @UFSweb for daily tweets)

Day 21: 21 May 2014
15:09
42 km
Leeu Gamka Hotel

Day 20: 20 May 2014
13:39
20 km
Alida, Springfontein

Day 19: 19 May 2014
12:31
27.6 km
Teri Moja Game Lodge

Day 18: 18 May 2014
First rest day
Nagenoeg Guesthouse, Beaufort West

Day 17: 17 May 2014
19:30
62.3 km
Nagenoeg Guesthouse, Beaufort West

Day 16: 16 May 2014
13:00
14 km
Taaibochfontein

Day 15: 15 May 2014
16:03
32 km
Travalia, Three Sisters

Day 14: 14 May 2014
18:33
43 km
Joalani Guest Farm
 
Day 13: 13 May 2014
17:30
33 km
Die Rondawels
 
Day 12: 12 May 2014
16:49
40 km
Aandrus B&B in Richmond
 
Day 11: 11 May 2014
39 km
Wortelfontein (Magdel and Christiaan)
 
Day 10: 10 May 2014
15:44
34 km
Hanover Lodge
 
Day 9: 09 May 2014
40.8 km
Camping between Colesberg and Hanover
 
Day 8: 08 May 2014
15:25
33.7 km
Colesberg, The Lighthouse Guesthouse

Day 7: 07 May 2014
15:08
23 km
Orange River Lodge

Day 6: 06 May 2014
15:57
51.06 km
Gariep Forever Resort

Day 5: 05 May 2014
12:18
28 km
Rondefontein

Day 4: 04 May 2014
15:27
35 km
Trompsburg: Fox Den

Day 3: 03 May 2014
17:30
46.74 km
Edenburg Country Lodge (Hotel)

Day 2: 02 May 2014
11:44 am
15.3 km
Tom's Place

Day 1: 01 May 2014
32 km
Leeuwberg

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