Edible Insects Regulatory National Standards in Kenya: An Incentive or a Deterrent?

John Kinyuru; Nancy Ndung'u

doi:10.4314/jagst.v21i4.1

Authors

John Kinyuru Jomo Kenyatta University of Agriculture and Technology, Department of Food Science and Technology, Nairobi. P.O. Box 62,000 – 00200 Nairobi, Kenya.
Nancy Ndung'u Jomo Kenyatta University of Agriculture and Technology, Department of Agricultural and Resource Economics

DOI:

https://doi.org/10.4314/jagst.v21i4.1

Abstract

Wild collection of edible insects has been reported variously in the last decade. An overview of the global scene indicates that there is an unqualified and virtually untapped opportunity. There’s therefore a need to focus not just on increased production but also to increased utilization as an ingredient in food and feed. This may enhance the supply of high-value nutrients for humans and livestock as the insects supply a balance of energy, protein, fats, vitamins, and minerals content (Kinyuru et al., 2015). Improved technologies and practices in farming have been shown to improve productivity and enhance the nutritional value of the insects (Kinyuru & Kipkoech, 2018; Malinga et al., 2018, 2022) which means that high-value food products can be developed therefore.