Edible insects can be produced sustainably, with less environmental impact than other forms of livestock. Globally, over 2000 edible insect species have been reported and are regarded as a great source of nutrition, both as food and feed. Over the years, rural people have used indigenous knowledge to either store or process such insects. However, such valuable knowledge, if not properly recorded and documented, can easily be lost. Thus, there is a need to strike a balance between the use of indigenous and scientific knowledge to produce and process these delicacies. In addition, such indigenous knowledge is vital for preserving biodiversity, since insects are good indicators of climate change as it influences their development, reproduction, and survival. Therefore, successful and sustainable solutions may lie in bringing back indigenous knowledge systems.
