Do people eat locusts?
People in several countries collect locusts using large nets and by other
means. Locusts are usually stir-fried, roasted or boiled and eaten
immediately or dried and eaten later (see some recipes below). Locusts are
rich in protein. During periods of increased locust activity, piles of dead
locusts can be found in the market places of many locust affected countries.
What is a Desert Locust composed of?
About 62% of the dry weight of an adult Desert Locust consists of proteins,
17% as fats, and the remainder as inorganic constituents (Si, Cu, Fe, Mn, Na,
K, Ca, Mg, Ti, Ni, P, S).
What is the role of FAO in locust control?
One of the mandates of the Food and Agriculture Organization (FAO) of the
United Nations is to provide information on the general locust situation to
all interested countries and to give timely warnings and forecasts to those
countries in danger of invasion. Therefore, FAO operates a centralized Desert
Locust information service within the Locust Group at FAO Headquarters, Rome,
Italy. All locust affected countries transmit locust data to FAO who in turn
analyze this information in conjunction with weather and habitat data and
satellite imagery in order to assess the current locust situation, provide
forecasts up to six weeks in advance and issue warnings on an ad-hoc basis.
FAO prepares monthly bulletins and periodic updates summarizing the locust
situation and forecasting migration and breeding on a country by country
basis. These are distributed by email, fax, and post. All locust information
is archived at FAO Headquarters and some of this is available on the Internet.
Furthermore, FAO provides training and prepares publications on various
aspects of locusts. FAO undertakes field assessment missions and coordinates
survey and control operations as well as assistance during locust plagues.
What about some locust recipes?
Here are a few local recipes from locust-affected countries. Please send us
yours!
Tinjiya (Tswana recipe): remove the wings and hindlegs of the locusts, and
boil in a little water until soft. Add salt, if desired, and a little fat and
fry until brown. Serve with cooked, dried mealies (corn).
Sikonyane (Swazi recipe): prepare embers and roast the whole locust on the
embers. Remove head, wings, and legs, in other words, only the breast part is
eaten. The South Sotho people use locusts especially as food for travellers.
The heads and last joint of the hindlegs are broken off and the rest laid on
the coals to roast. The roasted locusts are ground on a grinding stone to a
fine powder. This powder can be kept for long periods of time and is taken
along on a journey. Dried locusts are also prepared for the winter months.
The legs, when dried, are especially relished for their pleasant taste.
Cambodia: take several dozen locust adults, preferably females, slit the
abdomen lengthwise and stuff a peanut inside. Then lightly grill the locusts
in a wok or hot frying pan, adding a little oil and salt to taste. Be careful
not to overcook or burn them.
Barbecue (grilled): prepare the embers or charcoal. Place about one dozen
locusts on a skewer, stabbing each through the centre of the abdomen. If you
only want to eat the abdomen, then you may want to take off the legs or wings
either before or after cooking. Several skewers of locusts may be required
for each person. Place the skewers above the hot embers and grill while
turning continuously to avoid burning the locusts until they become golden
brown.
Sources:
FAO. 1994. Desert Locust Guidelines (five volumes). Rome: FAO.
Pedgley, D. (ed). 1981. Desert Locust Forecasting Manual. London: Centre for
Overseas Pest Research. 268 pp.
Steedman, A. (ed). 1990. Locust Handbook (3rd edition). Chatham: Natural
Resources Institute. 204 pp.
Uvarov, B. 1966. Grasshoppers and locusts, Volume I. Cambridge: University
Press. 481 pg.
http://www.fao.org/NEWS/GLOBAL/locusts/LOCFAQ.htm#q17
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