By 2050, world meat production is projected to double with the fastest increases occurring in developing countries. This growing market provides an opportunity for livestock farmers, however the necessity for quality protein – the most important (and costly) component – in livestock feed is ever more important. What is the potential for using insects in animal feed as a significant way to contribute to food security and reduce emissions?

A project in Kenya and Uganda, ‘Insect feed for poultry and fish production in sub-Saharan Africa, (INSFEED)’ is investigating how insects can be utilised for animal feed in place of soybean, for example. “Insects are an excellent source of proteins with nutritional qualities similar to those of meat and fish,” explains Dr Sunday Ekesi, leading the programme on insects for feed at icipe.

To keep up with rising worldwide consumption of meat, livestock farming is proving to be increasingly more costly, not just financially but also for the environment, especially if animal feed production and transportation are taken into consideration. Livestock farming currently accounts for around 18% of human-induced global emissions, which will increase with rising demand for animal products. As demand increases, so does the necessity for livestock feed, of which protein is the most expensive component (provided usually in powder form, as well in granules from soybean and fishmeal). “Nitrous oxide is released from fertilisers applied to fodder crops grown for livestock feed. Using insects as feed, instead of fodder, limits the level of harmful gases being released. 25 kgs of feed are required to produce 1 kg of beef compared to 2.2 kgs required to produce 1 kg of crickets,” explains Ekesi. “We can therefore play a role in mitigating climate change as well as ensuring protein and other essential minerals are available in nutritious animal feed.”

So what is this innovative project doing to meet this challenge? Firstly, INSFEED is developing an open-access inventory of insects detailing specific nutritional qualities of commonly-found and easily-reared insects. “This is helping us focus on the species with the most potential for use in poultry and fish feed,” explains Ekesi. So far, an Africa-based list of 500 species have been identified as a starting point. “We are looking at appropriate insects with basic requirements for rearing and harvesting in Kenya and Uganda: grasshoppers, crickets, black flies, fruit flies and beetles.” The next step will be to develop rearing and harvesting guidelines for small-scale farmers.

The project is aiming to engage small-scale farmers in a number of ways. “Firstly, we want small-scale poultry farmers to rear their own insects, to mix them in with other ingredients used for poultry feed, which they are currently doing but with more expensive protein sources. Secondly, small-scale poultry farmers will also be able to buy cheaper but safer commercially produced, insect-based feed on the market. Thirdly, small-scale insect farmers can use their own reared insects in other livestock feed, or to sell to larger companies for processing. Finally, small-scale insect farmers could also create associations to produce insects for sale as raw material or semi-processed (e.g. dried whole insects or ground into flour) for sale to smallholder, and medium to large-scale poultry and fish producers,” suggests Dr Komi Fiaboe, senior scientist and coordinator of the INSFEED project at icipe.

Reaching out: a market built on trust and safety

One of Dr Ekesi’s key roles in relation to the project is assessing food safety issues throughout each step in production and marketing, later ensuring that any poultry or fish feed developed meets the regulatory standards of the Bureau of Standards in both Kenya and Uganda. “We have had to engage government from the beginning as insects are still considered impurities in Eastern Africa. There are no guidelines in place for insect-based feed for animal consumption so we are working to establish a national committee [in Kenya and Uganda] which can monitor the whole value chain, recognising the role insects can play in providing protein for animal feed.”

Another critical factor is the attitudes of potential customers, growers and existing livestock keepers towards using insects as a key nutritional resource for animal feed. “What we are finding at this preliminary stage of the project is that commercial users are primarily concerned with livestock health and not the specific source of protein for feed. As long as scientific evidence can prove that using insects in feed does not negatively impact livestock health, livestock feed producers are happy and we are confident the market is there.” However, Ekesi continues: “The challenge will be making insects for feed available in sufficient quantity in a cost-efficient way as a viable alternative to fishmeal and poultry by-product meal production.”

The project is also investigating how accessible rearing of insects will be for smallholders and youth in particular. “This was one of the top criteria for our insect species-selection. We are looking at various production techniques, availability of substrates and also food safety issues,” emphasises Ekesi. A widespread problem in Africa is collection and disposal of organic waste materials, for example from vegetable markets. However, the black soldier fly (Hermetia illucens) can be reared on organic waste before being harvested for protein in feed. Therefore in production, the black soldier fly has a dual purpose: to break down waste which can be used as fertiliser; and to be harvested or dried for nutritional use in animal feed. But to ensure sustainability Ekesi acknowledges that it will be essential to work closely with the private sector and initial responses have been promising. “So far, our private sector partners have been amazed by the black soldier fly’s high level of production, flexibility and ease,” he enthuses.

However, there will be ongoing challenges as other insects are proving harder to produce, for example grasshoppers and beetles take a relatively long time to multiply; further research is therefore needed to establish commercial viability. Still, Dr Ekesi and his team remain optimistic about progress in the coming months. “Firstly, we want to make production simple so rearing insects can be done in a backyard garden, as well as on a medium-scale. Secondly, we want to be sure that the protein content we obtain from insects does not vary too much depending on the production system. Thirdly, we will continue working to help create an enabling regulatory environment.”

“We are not saying insects are the answer to global food security. But it is clear that certain insect species can bridge a significant gap in nutritional year-round, affordable animal feed,” concludes Ekesi.