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Insects as Food - The Opinion of Latvian Consumers

In Latvia people usually use animal products (most of all eggs, milk, meat and their products) as protein sources. An online survey was conducted to investigate Latvian consumers’ opinion about insects and larvae as new high-protein food. The questionnaires were filled in by 1,892 respondents speaking in Latvian at the age between 14 and 64, with an average age of 42 years, and gender distribution – 71% females and 29% males. Inhabitants of Latvia (about four fifths of the respondents) know that people are allowed to use both insects and larvae for their diet, however, 35% of all respondents could not mention the exact species of insects and larvae that are fit for human consumption. The grasshoppers and crickets were the most known edible insects for Latvian inhabitants. About a half of the Latvian consumers were not ready to supplement their daily menu with edible insects and larvae though respondents changed their attitudes when they had learned that the use of insects and larvae was important for the future and played an important role in keeping their environment cleaner and more enjoyable. A relatively small number of people were ready to start eating insects at once. In order to adapt this unusual source of protein to the inhabitants of Latvia, insects and larvae must be processed in powder form and presented in such a way that the shape of insects or their any part (leg, wings, horns, etc.) are not visible and there is no indication of the origin of the product.

Edible Insects, Entomophagy, Consumers’ Attitude

APA Style

Ilga Gedrovica. (2019). Insects as Food - The Opinion of Latvian Consumers. American Journal of Entomology, 3(3), 56-60.

ACS Style

Ilga Gedrovica. Insects as Food - The Opinion of Latvian Consumers. Am. J. Entomol. 2019, 3(3), 56-60. doi: 10.11648/j.aje.20190303.11

AMA Style

Ilga Gedrovica. Insects as Food - The Opinion of Latvian Consumers. Am J Entomol. 2019;3(3):56-60. doi: 10.11648/j.aje.20190303.11

Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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