[anant d] Writing Practice Test 1173403

The two figures given showcase the differences between insect and normal protein sources that are consumed globally. The first figure revolves around the global willingness to indulge in insect based food products, which are not usually consumed in most countries, while the second figure compares the price of insects with rice and animal meats like beef, buffalo, pork and chicken.

From the first figure, we can conclude that Mexico has shown the highest amount of willingness to consume insect based foods with a staggering 71%, easily putting them at number one. Peru (58%) and Thailand(56%) also show a relatively high interest in insect protein, while China (44%), South Africa (39%) and Brazil (45%) show only a moderate interest. Countries showcasing lower amount of interest include the UK (36%), USA (35%), Australia (34%), India (33%), Spain (33%) and finally Japan at a staggering 21%, being the country showing the lowest interest in consuming insects in the survey.

The second figure, as mentioned previously, is a bar graph showcasing the difference in cost (in dollars) per kilogram of the given meat, protein or grain. From the figure we can make out that insect based foods are mostly expensive when compared to commonly found food products like beef, chicken, rice. The only insects that were similar in price to livestock, poultry and rice were Giant water Bug (female,wild) and Giant water bug (male,wild) at $2.6 / Kg and $3.3/Kg respectively which was close to the most expensive commonly consumed meat (Beef at $3.03/Kg). The prices of insects was shown to be as high as $10.65/Kg for the wild Weaver ant with the Bamboo caterpillar (wild) and Palm weevil (bin bred) coming close at $10/Kg and $9.35/Kg.

From the given figures, we can conclude that although many countries showed slight willingness in consuming insect based foods, their cost is still a limiting factor in increasing their demand globally as they expensive when compared to commonly consumed proteins like beef, chicken, pork etc.

The global population is estimated to reach a staggering figure of 10 billion by the year 2050. In order to feed this growing population alternative means of food sources need to be developed not only to feed the population, but to also reduce the load on the current agricultural and livestock sector. Not only are those sectors under heavy pressure, they also contribute a large amount to global pollution figures, with the livestock sector contributing to 14.5% of global greenhouse gas (GHG) emissions according to the FAO. Finding alternate protein sources is key to a sustainable future, and insect proteins might be an answer.

Although some people might feel repulsed at the thought of consuming insects, insects have been a small part of the diets in South Asia, with the countries enjoying them fried. They have been consuming these insects for generations with no side effects, and enjoy them as snacks which are crispy and light while being protein dense. Countries could try to emulate this and provide another alternative to consumers looking for light snacking options rich in protein. It will be important to change the public perspective around insects that are viewed as pests that damage their surroundings.

Even though insects may be of interest due to their high protein density, their harvesting for consumption may further deteriorate the environment, which would contradict the motive for providing alternate food sources. The main concern with harvesting wild insects is that it will negatively affect their ecosystem, and would cause harm to the local surroundings. Raising and growing insects in a separate isolated environment will probably better for nature, as they will be present only within a closed off space. Doing this will require ecosystem and life cycle analysis to ensure these insects are able to have the perfect environment to grow and lay eggs.

In conclusion, edible insects do bring about an interesting conversation in the food space, and would allow for a greater number of options in the market. The key to their success would still revolve around the willingness of the consumers to eat these products, which would require surveys and market analysis.