Insects are an important source of proteins, more important even what is more those of the "classical" meats. Indeed, insects can bring 9 times more proteins than the meat of cow for the same quantity.
Insects are an important source of proteins but also of vitamins, omegas 3 and 6, and minerals.
Insects contain also less grease than other meats: they contain on average 16 % of fats, contrary to the traditional meat which would contain more double (48 % on average).
Insects are also a source of carbohydrates, that is they bring energy, essentials for the functioning of our organism – contrary to the "traditional" meat which does not have it.
On ecological plan, insects have a very quick growth rate and their animal husbandry is easy and not very expensive: not very fond of good food in food, 2 kg of food only are necessary to produce 1 kg of insects, while the cattle demand 8 of it kg to produce the same quantity.
The industrial animal husbandry of eatable insects has many advantages: not very fond of good food in food and in water, insects rise in floors and reject only very few gases to greenhouse effect. Besides, while only 5 square metres are necessary to raise 100 kilogrammes of insects, 50 square metres are necessary to produce the same quantity of meat of beef.
The consumption of insects would represent a hope for hu1manité: according to the FAO, insects would notably allow to feed 9 thousand million persons who should be fed before 2030. But insects would also be a hope at ecological level, since the production of insects has weakness an ecological impact – contrary to the production of meat. « A third of the world population eats insects», declared Eva Ursula Müller, head of the department of the economic policy of forests to the FAO.
The man gulps down without his knowing it 500 grammes of insects on average a year, hidden in fruits, preserves of raspberries or bread.