380 INFORMATIVE SPEECHES FOR ANALYSIS AND DISCUSSION
Edible Insects
1 As the days of summer descend upon us, we await lazy days, beach parties, deep suntans,
and, of course, insects. We may look forward to seeing grasshoppers jump through meadows and
admiring backyard butterflies fluttering through flowers, yet we dread being stung by those yel-
low and black villains. But the future may bring insects an extra step closer to us—not so much
for their stings, but for their food value.
2 I realize this idea of consuming those small, creepy and sometimes hairy creatures might
turn one’s stomach and boggle the mind. However the idea may not seem too unusual once we un-
derstand what it involves.
3 As a biology major, I have been enrolled in a course entitled “Insects as Food” in which I
learned about edible insects people can and do consume. Today I’d like to share some of this in-
formation with you by first exposing the presence of insects in our everyday foods. Then we’ll
consider a history of edible insects. Next their nutritional value. Finally we’ll see what the possibil-
ities are for making insects a more prevalent part of our diet.
4 To begin, we must realize that while the idea of eating insects may be a new one, we un-
consciously consume them with our everyday foods. Ronald Taylor’s Butterflies in My Stomach
informs us that lettuce, bread, corn, peanut butter, tomato sauces, and fruit juices contain insects
or insect fragments. However, these small defects or, if you will, bugs in the food system should
probably not be considered as dangerous as chicken salmonella or other food poisoning. As en-
tomologist Gene DeFoliart, head of the food insect research division program here on campus,
countries use insects in their diets.
6 The insects’ taste and nutritional value make them an excellent food source. Their nutri-
tional value is supported by figures from the consumer and food economic research division. As
you can see on this chart, if we take 100 grams or a quarter pound or a hamburger size portion of
cooked meats such as chicken, perch, ham, and beef, the average protein content is 23 grams and
the energy content is 240 calories. If we take an equivalent serving portion of cooked caterpillars,
EDIBLE INSECTS 381
termites, and weevils, the average protein content is 15 grams higher and the energy content is
nearly double that of our usual meats.
7 What is more striking is that, except for niacin, these insects also surpass the traditional
meats in mineral content. In our usual meats, the mineral content might be a few or up to a couple
dozen milligrams, whereas in these insects, it may be several or even hundreds of milligrams.
8 However, this idea of using insects for their nutritional value is only that—an idea—unless
a market is created. Dr. DeFoliart, who in the next few years plans to introduce edible insects to
the American market, realizes the stomach-turning nature of such topics. Indeed, while individuals
who sampled edible insects accepted their taste, the fact that they looked like insects was the major
complaint.
9 Therefore, to his team of twenty–five scientific advisors, DeFoliart has added food engi-
neers who can pellet and flake insects into more desirable looking snack foods. Some of his can-
didates include dried acheta crickets, the honey bee pupae, and the galleria larvae, a small
caterpillar which tastes like bacon. He will probably also emphasize to the health–minded popula-
tion that unlike potato chips and french fries, which contain saturated fats, these insects contain
the healthier unsaturated fats.
10 Most important, Dr. DeFoliart strategically intends to introduce edible insects not only to
382 INFORMATIVE SPEECHES FOR ANALYSIS AND DISCUSSION
EDIBLE INSECTS 383
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