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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

Monkey research attracts international attention
2016-07-11

Description: Monkey research attracts international attention Tags: Monkey research attracts international attention

Prof Trudy Turner from the University of
Wisconsin-Milwaukee and Prof Paul Grobler
from the Department of Genetics at the
University of the Free State, together with one
of the students researching monkey genes.
Photo: Siobhan Canavan

For this year’s Summer School programme, Prof Paul Grobler, from the University of the Free State Department of Genetics focuses on research about the conflict between monkeys and humans in areas where monkeys are regarded as problem animals.

Global expert part of research

This year, Prof Grobler is hosting a group of students and lecturers from the United States of America (USA). The group includes Prof Trudy Turner from the University of Wisconsin-Milwaukee (UWM), a global expert on vervet monkeys. She has been working with the Department of Genetics at the UFS for the past fifteen years, and has also been appointed as an Affiliated Professor in the department.

“The Summer School programme is an opportunity for the American Primatology students to gain practical experience in Africa,” says Prof Grobler.

International interest in Summer School

This year’s Summer School programme involves four lecturers and nine students. The lecturers are from the University of Wisconsin-Milwaukee (UWM), the University of California, Los Angeles (UCLA), Boston University, and Central Washington University.

“We use the genetic information to determine
how monkeys historically infiltrated the
different areas in South Africa.”

This year’s focus is on the genetic structure of the monkeys in South Africa, and research that is being done on the differences and similarities in monkeys from different areas. “We use the genetic information to determine how monkeys historically infiltrated the different areas in South Africa,” says Prof Grobler.

Local nature reserve acting as host

The group will perform field work, including observing monkeys in the Soetdoring Nature Reserve, as well as laboratory work in the department, where they will be assisted by two laboratory technicians.

Two years ago, Prof Grobler and his department tested this idea on a smaller scale, and now they hope to make this a regular event. 

 

 

 

 

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