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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

Researcher at Qwaqwa Campus, Dr Aliza le Roux, selected as SAYAS member
2014-09-12

 

Dr Aliza le Roux

Dr Aliza le Roux, senior lecturer in the Department of Zoology and Entomology on the Qwaqwa Campus of the University of the Free State (UFS), was selected as a member of the 2014 South African Young Academy of Science (SAYAS). Dr Le Roux, a member of the Vice-Chancellor's Prestige Scholars Programme at the UFS, is also a South African National Research Foundation-rated (NRF) scientist (Y2) and the winner of the UFS Vice-Chancellor’s Excellence in Teaching Award in 2013.

She sees her selection to SAYAS as a unique opportunity to help change the face of science in South Africa. Dr Le Roux hopes to use her skills as project leader in social media, as well as her own learning experiences on a rural campus, to inspire especially ecological research in a country so rich in its own natural heritage.

The SAYAS selection committee was impressed by the high level of academic merit and depth of the nominations they received. “Your membership is critical in contributing to many of the vital activities and functioning of SAYAS, and we look forward to your active contributions to the further development and growth of the Young Academy,” said Prof Aldo Stroebel, Chair: SAYAS Selection Committee.

Prof Corli Witthuhn, Vice-Rector: Research at the UFS, said, “Aliza le Roux is an outstanding young scientist on our Qwaqwa Campus. She is not only an outstanding researcher but has also received prizes during the past year for her dedication to teaching. I am very excited about the young researchers on our Qwaqwa Campus with Aliza as one of the leaders, and I am looking forward to what else they can achieve in the next five years.”

In the past decade, Dr Le Roux focused her research on the cognitive and communicative skills of wild mammals in South Africa and Ethiopia. She spent four years as a postdoctoral research fellow at the University of Michigan, leading to ground-breaking research on the cognitive and communicative underpinnings of gelada monkey behaviour. Her current work encompasses an NRF-funded project on paternal care in bat-eared foxes, and experimental research on spatial cognition in wild samango monkeys. She is also involved in discussions with the Endangered Wildlife Trust to research the mitigation of road-kill incidents in South Africa.

Dr Le Roux hopes to combine cognitive ecology with more applied conservation questions in order to raise the profile of behavioural ecology as a discipline. She believes strongly in involving the public with scientific research, and has blogged for Nature Magazine on her adventures as field biologist. Her work has since found its way into numerous websites, magazine and newspaper articles and she has been interviewed on radio and BBC World.

Dr Le Roux will be inaugurated as SAYAS member on 14 October 2014.

Dr Marieka Gryzenhout from the Department of Plant Sciences is also a member of SAYAS.


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