I have a high regard for scientists . . . generally. But sometimes scientists don’t exactly have a solid appreciation of the sensibilities of normal human beings.
Consider, for example, this report on the work of scientists at the University of Queensland in Brisbane, Australia. They conclude that, given the population in the world, humans need to start turning to alternative sources of protein besides animal meat. The article linked above quotes “meat science professor Dr. Louwrens Hoffman” — apparently “meat science” is a discipline that has been developed since I’ve been in college, because otherwise that would have been a pretty darned tempting major — as saying: “An overpopulated world is going to struggle to find enough protein unless people are willing to open their minds, and stomachs, to a much broader notion of food.”
So far, so good. But Dr. Hoffman and his team at the University of Queensland are looking to replace beef and chicken and pork with — gulp! — maggots and locusts. They reason that the world’s insect population is a far more sustainable source of supply for such protein. They also recognize that most people rebel at the notion of consuming chitinous locusts or squirmy maggots, so they are working on developing “prepared foods” that include locusts and maggots as disguised ingredients. So far, they’ve worked on a maggot sausage with promising results, and Dr. Hoffman swears that a student has developed an insect ice cream that is “very tasty.” Who knows? Soon you may be able to have an ice cream cone with a scoop of vanilla and a scoop of “insect.”
According to the article, there are already some insect-based products available in the U.S., such as Chirps chips and Chapul protein bars. I haven’t had any of these items, and I haven’t noticed them flying off the shelves at the neighborhood grocery store, either.
There’s a basic repulsion issue involved in eating maggots. With a nod to the French government defense strategy before World War II, you might call it The Maggot Line, and scientific-based arguments aren’t going to cross it. I think the the issue with insect-based foods is whether ingredient lists on food packaging are required to accurately and clearly disclose the insect element. If maggots can be called by their scientific names — which are Lucilia sericata and Phaenicia sericata — and jumbled in with the other scientific sounding ingredients for prepared foods, like sodium benzoate and monosodium glutamate, then maggot sausage might stand a chance. But if the packaging has to use plain English and disclose maggots as an ingredient, forget it.