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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

Soetdoring/Kagiso pair-up wins 2015 Stagedoor
2015-03-03

With a new format and residences mixing it up, the 2015 Stagedoor proved to be a success yet again, leaving Soetdoring and Kagiso with the spoils of victory.

Stagedoor (the annual first-year residence stage and serenade competition) saw a change of format this year where residences were combined to perform in a few number of outdoor venues for rotations.

Prior to this, Residence CoRC Cultures expressed much concern regarding the co-operation that might (or might not) be achieved with working with other residences. These were all early stage fears. However, as their preparations progressed there seemed to be a glint of light at the end of many groups’ tunnels.

Seven diverse and combined groups made it through to final, namely;

• Vishuis and Tswelopele,
• Karee and Armentum,
• Sonnedou and NJ van der Merwe,
• Soetdoring and Kagiso,
• Roosmaryn and Vergeert-My-Nie,
• Villa Bravado and Madelief, and
• and Veritas and Marjolein.

The finals proved that the efforts and sleepless nights of RC Cultures, first-years, composers, and other behind-the-scenes contributors can really make any situation work.

As always, the crowd was blown away by the musical and vocal talent of first-years, as some compositions gave the audience goose bumps, leaving them asking for more. All in all, the evening created a frenzy, causing residences to interact whereas they would have never done so before.

According to the Student Affairs’ Arts and Culture office, the aim behind the new format was to break the barriers between residences. Arts and Culture were also pleased as to with how the RCs worked around accommodating their partners and ensuring maximum co-operation, despite some challenges.

As the night neared its closeclosing, residences were chanting their names and showing their pride in their first years’ performances.

2015 Stagedoor final results:

1. Soetdoring and Kagiso
2. Roosmaryn and Vergeet-My-Nie
3. Vishuis and Tswelopele

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