Question 18M.2.SL.TZ2.e
| Date | May 2018 | Marks available | [Maximum mark: 3] | Reference code | 18M.2.SL.TZ2.e |
| Level | SL | Paper | 2 | Time zone | TZ2 |
| Command term | Discuss | Question number | e | Adapted from | N/A |
Edible insects have been a part of traditional human diets in many countries. For example, crickets are insects commonly eaten in Asia and Africa. Many studies have looked at the prospects of raising insects on a commercial scale for direct human consumption as food or indirectly by feeding insects to farm animals.
One factor to consider is which organisms are most efficient at converting the feed they eat into animal protein that can be consumed. A study compared the percentage of mass that was edible in two common farm animals and in crickets.
The yellow mealworm (Tenebrio molitor) is native to temperate regions of the world and has been studied as a possible means of producing food in countries with that type of climate. The amino acid content of yellow mealworms and cattle was analysed. The table shows the results for seven amino acids that are required in the human diet.
The environmental impact of producing protein from mealworms was compared with the impact of producing traditional protein sources. The graphs show the greenhouse gas production (global warming potential) and land use due to the production of 1 kg of protein from mealworms, chickens and cattle.
Using all the relevant data in this question, discuss the use of insects as a major food source for humans.
[3]
a. insects/crickets have the highest edible percentage
b. insects have the lowest feed conversion ratio/produce the most edible mass per kg of food they eat
c. insects supply amino acids required in the human diet
d. insects cause less global warming/use less land area per kg of protein produced
e. in western countries, there is a disgust factor/cultural factors about eating insects which would need to be overcome before they could be used as a significant food source
f. insects may supply less proportions/content of amino acids required in human diets
