Insects have great potential as an alternative source of protein, but further research is urgently needed before mass production begins in order to avoid environment disaster, Swedish researchers warned Monday.
There is currently an “overwhelming lack of knowledge” on basic questions such as suitable species, housing and feed requirements, waste management and how to ensure escaping insects do not wreak havoc on the ecosystem, they said. Unless such issues are studied and discussed in a critical manner, “we risk creating an industry that replaces one environmental problem with another,” they wrote in the journal Trends in Ecology & Evolution.
Globally, growing demand for animal protein has led to expanded cultivation of soybeans to feed livestock and poultry, but critics say the system is unsustainable and leads to deforestation and overuse of farm chemicals. Nutritionists and scientists have been touting insects as a sustainable and cheap source of protein to feed a growing world because they are high in protein, vitamins, fiber and minerals.
Photo: EPA
照片:歐新社
Insects emit fewer greenhouse gases and less ammonia than cattle or pigs and require significantly less land and water than cattle, according to the UN’s Food and Agriculture Organization (FAO). More than 1,900 species of insects are edible, according to the FAO. Businesses are already jumping into the sector, producing burgers made of buffalo worms, sweet potato soup made with bugs, grubs as pet food and DIY insect farms.
However, “the future environmental impact of the mass rearing of insects is largely unknown,” said the Swedish scientists. “How do you produce the feed they eat, where do you produce it, what do you use? There are so many questions,” said Asa Berggren, a conservation biologist at the Swedish University of Agricultural Sciences and the paper’s co-author. “Are we going to use fossil fuels for heating and cooling the facilities (where insects are grown)? What about transportation?” she said to the Thomson Reuters Foundation via phone.
“One of the biggest threats to both natural systems and production systems the world over is invasive species. What happens if insects are accidentally released in a country to which they are imported? Insects are tiny and they get out,” Berggren said. “We don’t believe it’s good enough to just switch from some species to another,” she said.
Other outstanding questions include whether reared insects who fall sick risk transmitting diseases to consumers, how their waste is disposed of and how animal welfare should be measured in insects, the researchers said. Further research is also important, Berggren said, because “there could be a lot of insects that could be very good for us to eat but no one knows because no one has looked at that.”
(Reuters)
昆蟲雖然具有極大潛力作為蛋白質的替代來源,不過數名瑞典科學家於週一提出警告,指出大量生產昆蟲開始前亟需進一步研究,以免造成環境浩劫。
科學家表示,目前人類對許多基本問題,例如適合的種類、飼養環境與飼料需求、處理排遺、確保逃脫昆蟲不會造成生態系大亂等面向,都「極度地缺乏相關知識」。在期刊《生態學及演化學趨勢》中,他們寫到,除非這類議題受到批判性的研究和討論,否則「我們恐怕會創造出一個用新的環境問題取代舊問題的產業。」
隨著全球對動物性蛋白質的需求持續成長,導致餵養家畜和家禽所需的大豆種植面積不斷擴張。不少論者指出,這樣的生態系統將無法永續發展,還會造成森林砍伐和過度使用農業化學物質等問題。近年來,營養學者和不少科學家開始宣揚昆蟲可作為蛋白質來源,既能夠永續發展又價格便宜,足以餵養人口不斷成長的世界,因為昆蟲含有大量的蛋白質、維生素、纖維和礦物質。
根據聯合國糧食及農業組織的資料顯示,昆蟲排放的溫室氣體和氨氣比起牛或豬隻還來得少,需要的土地面積和水更比牛少非常多。根據該組織的資料,可食用的昆蟲超過一千九百種。許多公司已投入該產業,包括用水牛蠕蟲做出漢堡、將蟲蟲加入地瓜濃湯,或是將蠐螬(金龜子幼蟲)當成寵物食品,以及自製昆蟲養殖場等商品。
不過,幾位瑞典科學家卻指出:「大量飼養昆蟲在未來引起的環境衝擊仍然是巨大的未知數。」瑞典農業科學大學的保育生物學家阿薩‧柏格倫是該研究的共同作者,她表示:「人類要如何、在哪裡、用什麼製造餵昆蟲的飼料呢?有太多問題需要解答。」在接受湯森路透基金會的電訪中,柏格倫問到:「我們要用石油燃料來幫(飼養昆蟲的)設備加溫和冷卻嗎?還有運送問題要怎麼辦?」
柏格倫指出:「對於世界各地的自然系統和生產系統而言,最大的威脅之一就是入侵物種。萬一昆蟲在進口的國家意外地被釋放出來,那會發生什麼事?昆蟲這麼小,很容易跑出來。」她表示:「我們不認為單純更換(蛋白質攝取來源)的物種就是夠好的解決方案。」
學者們指出,其他懸而未決的問題還包括:養殖的昆蟲萬一染病,是否會有傳染疾病給人類的風險,昆蟲排遺又該如何處理,以及該如何忖度昆蟲的動物福利。進一步的研究也是至關重要的,柏格倫說,因為「可能還有許多昆蟲適合人類食用,但卻沒有人知道,因為還沒有人仔細探討過這個議題。」
(台北時報章厚明譯)
The strongest earthquake to hit Taiwan in 25 years killed at least 16 people and damaged dozens of buildings, but the destruction was largely contained thanks to decades of preparedness work. Taiwan sits on the “Ring of Fire,” an arc of intense seismic activity along the Pacific Rim, and — much like neighboring Japan — has a long history of catastrophic quakes. How does April 3 compare with other recent quakes? The April 3 earthquake, which measured 7.4 on the moment magnitude scale, was felt across Taiwan. It was the most severe since a 7.6 magnitude quake in 1999 killed
Around the time of the Dragon Boat Festival in June, the streets of Taiwan are filled with the delightful aroma of zongzi, a traditional snack made of sticky rice wrapped in leaves. The leaves are folded into a cone and then filled with sticky rice and other ingredients such as braised pork belly, peanuts and salted duck egg yolks. The filled leaves are then tightly tied with kitchen twine and ready for cooking. 每到六月端午時節,街頭巷尾就會飄出粽子的香氣。粽子是將糯米包進粽葉的傳統美食,先將粽葉折成圓錐狀塞入糯米,以及紅燒肉、花生、鹹鴨蛋黃等配料,用棉線綁緊後即可烹煮。 Dragon Boat Festival (n. phr.) 端午節 aroma
Everyone has seen a piece of fruit turn brown after being cut. Have you ever wondered why that happens? It is a common phenomenon that occurs due to a chemical reaction called enzymatic browning. The appearance, flavor and nutritional value of the fruit are all affected by this reaction. Some fruits, such as apples, pears, bananas, avocados and peaches, are more prone to enzymatic browning than others. These fruits contain high levels of an enzyme called polyphenol oxidase, or PPO for short. __1__ This causes a chain of chemical reactions that ultimately transforms the phenolic compounds into
There are several methods to prevent or slow down enzymatic browning in fruit. __3__ This lowers the pH level of the fruit tissue, causing the PPO to be far less active. Another method is to store the fruit in an airtight container or to wrap it tightly with plastic wrap. Doing this will reduce its exposure to oxygen. __4__ Although fruit that has undergone enzymatic browning may look less appealing, it is still safe to eat. However, by using one of these simple methods, you can enjoy fresh-looking fruit for a longer period. 有一些方法能避免或減緩水果的酶促褐變。其中一個有效的方式就是在切片水果的表面塗上酸性物質,像是檸檬汁或醋。這樣做能降低水果組織的酸鹼值,讓 PPO 更不為活躍。另一個方式是將水果存放在密封的容器內,或用保鮮膜將其緊緊包住。這樣做會減少水果與氧氣的接觸。快速蒸一下切片水果或將其短暫浸泡在滾水中也能使PPO失去活性,並終止 PPO 與空氣的作用。 雖然經歷酶促褐變的水果可能看起來較不吸引人,但仍然可以安全食用。然而,藉由採用這些簡單方法中的其中一個,你就能在更長的一段時間享用看起來新鮮的水果。 What Did You