The Pros and Cons of Cicadas as a Future Food Source

Introduction

Cicadas, those noisy insects that emerge every 17 years, are a fascinating but lesser-known potential food source. As the global population continues to grow, finding sustainable and nutritious food sources becomes increasingly important. This article explores the pros and cons of using cicadas as a potential future food source, based on their nutritional content, breeding cycles, and other factors.

The Pros

High Protein Content

Packed with protein, cicadas rival red meat in terms of nutritional value. They are also high in vitamins, minerals, and contain a negligible amount of fat and carbohydrates. From a sustainability perspective, cicadas have significant advantages. Unlike conventional meat, cicadas have a much shorter developmental time, making them a more efficient protein source. For example, crickets only take about six weeks to mature, whereas cicadas can take up to 17 years in the larval stage before emergence.

Eco-Friendly and Sustainable

One of the most compelling reasons to consider cicadas as a food source is their environmental impact. Cicadas have a low carbon footprint compared to traditional livestock. They require little space, water, and no feed. According to research, cricket consumption may positively affect gut microbiota, which further supports their role as a sustainable food source. The study from Scientific Reports delves into the impact of edible cricket consumption on gut microbiota, offering a promising future for insect consumption.

Cultural Precedent

In many parts of the world, eating insects is not only common but also embraced. Cicadas are already popular in some countries, particularly in regions where insects are a dietary staple. Foods like baked crickets and cicadas could potentially thrive in new forms, such as muffins or snacks, making them more palatable to a wider audience.

The Cons

Long Breeding Cycle

A major disadvantage of cicadas is their extremely long breeding cycle. They only emerge every 17 years, which can make it challenging for humans to rely on them as a consistent food source. Even if a person lived for 60 years, they would only encounter cicadas three times. This irregularity makes it difficult for humans to plan and prepare, potentially resulting in protein shortages if cicadas were the sole food supply.

Potential Allergic Reactions

While there are no reported allergens specific to cicadas, the potential for allergic reactions, as with other arthropods, cannot be completely ruled out. People who are allergic to other insects or shellfish might develop similar reactions to cicadas.

Insects as a Food Source

Finding a way to make insects a more palatable food source is key to their widespread adoption. For example, blending cicadas into a smooth paste could reduce the need for chewing and make them more digestible. Moreover, incorporating cicadas into popular dishes like muffins could make them a more attractive option for those who are initially resistant to the idea of eating insects.

Conclusion

While cicadas present both advantages and disadvantages as a future food source, their potential cannot be ignored. Their high protein content, sustainability, and low environmental impact make them a promising option. Challenges such as their long breeding cycle and potential allergic reactions will need to be addressed through research and innovation. As the world faces increasing pressure to find sustainable food sources, cicadas may play a significant role in the future of food.