Entomophagy Practices Among the Ethnic Communities
Shantibala et al
eISSN 2278-1145
International Journal of Integrative sciences, Innovation and Technology
(A Peer Review E-3 Journal of Science Innovation Technology) Section A – Basic Sciences; Section B –Applied and Technological Sciences; Section C – Allied Sciences Available online at www.ijiit.webs.com
Research Article ENTOMOPHAGY PRACTICES AMONG THE ETHNIC COMMUNITIES OF MANIPUR, NORTH-EAST INDIA T. SHANTIBALA1*, R.K. LOKESHWARI1, H. DEBARAJ SHARMA1
Insect Bioresources Division, Institute of Bioresources and Sustainable Development, DBT, Govt. of India, Takyelpat, Imphal 795001, Manipur, India *Corresponding author email: shantibro@yahoo.co.in
ABSTRACT
The different features of entomophagy practiced by the 30 different ethnic communities inhabited in Manipur were documented. Surveys were done by personal interview and questionnaire based method from 105 informants. A total of 41 insect species belonging to 8 orders under 24 families and 36 genera are recorded as food items. The order Hemiptera has the maximum number of edible species (10) and the least number (1) in Dictyoptera and Isoptera. Meitei, Tarao, Tangkhul, Chothe and Thadou consumed higher number of species (28-30) in comparison to other ethnic groups. Use value was calculated to determine the extent of utilization of each species. Bamboo worm species, Omphisa fuscidentalis and honey bee species, Apis mellifera, A. cerana indica and A. dorsata were found to have the highest use value of 0.78. The edible insects are prepared as curry, roasted, fried and raw form. Seven insect groups formed prominent items of commerce in the state in which bees have highest price ($10.42-16.67/4x4 x2cm3) among them. It is indicated that edible insect can be comparable with other conventional food products by integrating scientific validation to the traditional wisdom. KEYWORDS: Documentation; Entomophagy; Ethnic communities; Use value.
INTRODUCTION
Entomophagy is the term used to describe the
eISSN 2278-1145
International Journal of Integrative sciences, Innovation and Technology
(A Peer Review E-3 Journal of Science Innovation Technology) Section A – Basic Sciences; Section B –Applied and Technological Sciences; Section C – Allied Sciences Available online at www.ijiit.webs.com
Research Article ENTOMOPHAGY PRACTICES AMONG THE ETHNIC COMMUNITIES OF MANIPUR, NORTH-EAST INDIA T. SHANTIBALA1*, R.K. LOKESHWARI1, H. DEBARAJ SHARMA1
Insect Bioresources Division, Institute of Bioresources and Sustainable Development, DBT, Govt. of India, Takyelpat, Imphal 795001, Manipur, India *Corresponding author email: shantibro@yahoo.co.in
ABSTRACT
The different features of entomophagy practiced by the 30 different ethnic communities inhabited in Manipur were documented. Surveys were done by personal interview and questionnaire based method from 105 informants. A total of 41 insect species belonging to 8 orders under 24 families and 36 genera are recorded as food items. The order Hemiptera has the maximum number of edible species (10) and the least number (1) in Dictyoptera and Isoptera. Meitei, Tarao, Tangkhul, Chothe and Thadou consumed higher number of species (28-30) in comparison to other ethnic groups. Use value was calculated to determine the extent of utilization of each species. Bamboo worm species, Omphisa fuscidentalis and honey bee species, Apis mellifera, A. cerana indica and A. dorsata were found to have the highest use value of 0.78. The edible insects are prepared as curry, roasted, fried and raw form. Seven insect groups formed prominent items of commerce in the state in which bees have highest price ($10.42-16.67/4x4 x2cm3) among them. It is indicated that edible insect can be comparable with other conventional food products by integrating scientific validation to the traditional wisdom. KEYWORDS: Documentation; Entomophagy; Ethnic communities; Use value.
INTRODUCTION
Entomophagy is the term used to describe the
References: 19 Int. J. Int sci. Inn. Tech. Sec. A, Dec. 2012, Vol. 1, Iss 5, pg 13-20 Shantibala et al 20 Int. J. Int sci. Inn. Tech. Sec. A, Dec. 2012, Vol. 1, Iss 5, pg 13-20