Proceedings of a workshop on Asia-Pacific resources and
their potential for development

19-21 February 2008, Chiang Mai, Thailand

Edited by

P.B. Durst, D.V. Johnson, R.N. Leslie and K. Shono


Food and Agriculture Organization of the United Nations
Regional Office for Asia and the Pacific

Download document : Part I (831 KB) Part II (800 KB) Part III (898 KB) Part IV (409 KB)

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ISBN 978-92-5-106488-7

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©FAO 2010

Cover design: Chanida Chavanich

For copies write to:
Patrick B. Durst
Senior Forestry Officer
FAO Regional Office for Asia and the Pacific
39 Phra Atit Road
Bangkok 10200
Tel: (66-2) 697 4000
Fax: (66-2) 697 4445
E-mail: [email protected]


The idea of eating insects nearly always brings about an immediate reaction. While some people find the very thought of eating a beetle or other insect revolting, others smile and smack their lips, perhaps recalling the roasted grubs their mothers prepared as childhood treats or their favourite deep-fried grasshopper snack that accompanied drinks with friends. Humans have been eating insects for millennia and, even today, the practice remains far more widespread than is generally believed. Although modern society has largely shunned insects from the dinner table, entomophagy - the practice of eating insects - is getting renewed attention from nutritionists, food security experts, environmentalists and rural development specialists. Based on contributions from some of the world's leading experts on entomophagy, this publication highlights the potential of edible forest insects as a current and future food source, documents their contribution to rural livelihoods and highlights important linkages between edible forest insects and forest management.