The demand for animal-based food and feed products is expected to increase significantly due to the projected global population growth, estimated to reach 9–11 billion by 2050. This will result in a significant increase of up to 70% in the demand for animal-based food protein to meet the dietary needs of the growing population (Varelas, 2019; Thornton et al., 2023). As the population continues to grow, there is an increasing need to explore sustainable and nutritious food sources (Hazarika and Kalita, 2023; Papastavropoulou et al., 2023). Insects play a critical role in meeting this demand as a sustainable and efficient food source. Compared to traditional protein sources, insects require fewer natural resources, such as water and land, for production. They also have a high feed conversion rate, efficiently converting consumed food into body mass, making them ideal for large-scale food production (Oonincx et al., 2015; Lange and Nakamura, 2023). Insects have long been a common part of the diet in many Asian, African, and Latin American cultures due to their nutritional content, providing a rich source of high-quality protein, essential amino acids, fiber, monounsaturated and polyunsaturated fats, as well as such as vitamins and minerals. Surprisingly, they offer a nutritional profile comparable to traditional animal protein sources such as beef or chicken (Dobermann et al., 2017; Orkusz, 2021; Khalifah et al., 2023). Insect consumption can also help address issues of malnutrition and nutritional deficiencies, especially in regions with limited food availability (Imathiu, 2020). There are several reasons why many people do not include insects in their usual diet, such as cultural factors, aversion to their appearance, association with pests (Sogari et al., 2022, 2023), unfamiliarity, stigmas and superstitions, and mainly ignorance about the advantages of its consumption (Yen, 2009; Tan et al., 2015; Hlongwane et al., 2020; Alhujaili et al., 2023). Nevertheless, there is a growing interest in consuming insects due to their potential as a sustainable food source. As awareness of their nutritional value and environmental benefits spreads, attitudes towards insects as a viable food option are gradually changing (Grabowski et al., 2022). Latin American countries have a rich cultural tradition of incorporating insects into their diet. This arises from their culinary heritage, where traditional techniques have been developed to prepare insects, considered a delicacy. The availability of a wide variety of insect species in both rural and urban areas contributes to their consumption, often including them in festivals and celebrations (Bermúdez-Serrano, 2020; Guiné et al., 2023; Tzompa-Sosa et al., 2023). The objective of this work is to highlight the usefulness and potential that insects represent, given their environmental, social, and health benefits.

Academic publications are increasing at an accelerating rate. As a result, it is becoming increasingly challenging to keep pace with and comprehend the current state of specific fields. Several scholars argue that literature reviews are essential for synthesizing the current state of specific fields. A structured bibliographic review is a traditional approach to analyzing and assessing the published scientific literature. This type of review provides an in-depth analysis of the literature content, as demonstrated by Rousseau (2012), Wang et al. (2019), and Ghadimi et al. (2019). A review of pertinent research articles was conducted by searching prominent academic databases, including SCOPUS, Web of Science (WOS), MDPI, and PubMed, among others. To ensure an unbiased search, synonyms for the consumption of the specified insects were included. These synonyms included “edible insects,” “entomophagy,” and “anthropo-entomophagy,” as well as the terms “protein sources” and “Latin America.” In SCOPUS, the search query was “edible insect” AND (“consumption” OR “meal”). In Web of Science (WOS), the search queries included all fields, titles, abstracts, and author keywords using the phrase “insect consumption.” The same search strategy was applied to all the databases utilized. Tables have been created to present information about the primary categories of edible insects in Mexico, the proximate nutrient composition, a comparison of proximate nutrient content within species of the same category, the fatty acid composition of specific edible insects, mineral content, a comparison of proximate nutrient content at different stages of development, and the antinutrient content of insect-based foods. Each table includes data on the distribution of species in the Americas and the Caribbean, supported by the Global Biodiversity Information System (GBIF, https://www.gbif.org/es/). Database searches were last conducted and reviewed for relevant literature on December 22, 2023.

Entomophagy, defined as the consumption of insects by humans, falls under the term anthropoentomophagy when insects are consumed as food or in products like honey and propolis (Costa-Neto and Ramos-Elorduy, 2006; Ramos-Elorduy, 2009; Dagevos and Taufik, 2023). Although early human entomophagy has received limited research attention due to preservation challenges, various studies employing tools, residues, DNA, coprolites, dental wear, stable isotopes, osteology, and cave paintings contribute valuable insights (McGrew, 2014). Evidence suggests that early hominids engaged in the search for and consumption of termites for nearly a million years during the Plio-Pleistocene period. Wear patterns on bone tools used by Paranthropus robustus to extract termites from mounds support this hypothesis (Backwell and d’Errico, 2001). Coprolite analysis in the United States indicates that 4,500 years ago, humans collected and consumed Melanoplus sanguinipes grasshoppers (Madsen and Kirkman, 1988). Chitinous insect exoskeletons have been found in coprolites of prehistoric humans in the United States, Mexico, and Peru (Reinhard and Bryant, 1992; Brothwell and Brothwell, 1998). Dental plaque studies on a 1.2 million-year-old hominid in northern Spain revealed microfossils of insect fragments (Hardy et al., 2016). Fossil studies in South Africa propose insect consumption as a potential explanation for high strontium/calcium levels in the dental enamel of the Australopithecus genus, existing 2 to 4 million years ago (Sponheimer et al., 2005). Insect consumption during periods of fruit scarcity may have influenced hominid intelligence evolution, providing minerals like iron and omega-3 fatty acids (Kyriacou, 2014; Melin et al., 2014).

Human insect consumption dates back to prehistoric times, evident in archaeological and anthropological findings across diverse cultures worldwide. In Latin America, countries like Mexico, Peru, Colombia, Venezuela, and Ecuador have a notable history of insect consumption, contributing to food security for local communities. Depending on the species and development stage, these insects are rich sources of proteins, fats, carbohydrates, and minerals (Costa-Neto, 2015). Insects, with their substantial biomass, have a historical association with human consumption, even being mentioned in sacred texts like the Bible and the Quran (Ramos-Elorduy and Viejo-Montesinos, 2007). Certain insect species, including cochineal insects, ants, and wasps, were cultivated long before the arrival of the Spanish to the American continent (Costa-Neto, 2015). In Aztec culture, insects were used as a tribute to emperors, and pre-Hispanic delicacies like escamoles (ant larvae) continue to be consumed as exotic dishes in Mexico. The maguey worm holds a prestigious place in Mexican gastronomy, featuring various dishes incorporating roasted, fried, or stewed insects with aromatic herbs (Ramos-Elorduy, 2004). Onore (1997) documented 83 edible species in Ecuador, and Costa-Neto and Ramos-Elorduy et al. (2006) noted 95 species used by 39 ethnic groups in Brazil (Costa-Neto, 2015). In Colombia and Venezuela, palm worms are prominently consumed, while in Peru, there is a tradition of consuming large black crickets in the Ayacucho region (Ramos-Elorduy and Viejo-Montesinos, 2007). Entomophagy in Brazil dates back to the 16th century, with indigenous peoples already consuming various insects during early European colonization. This practice has become ingrained in Brazilian culinary traditions (Costa-Neto and Ramos-Elorduy, 2006).

Insects can be consumed directly at different developmental stages or indirectly through insect-derived products like propolis, honey, pollen, wax, and royal jelly. Throughout history, non-stinging bee products, such as those used by the Mayan and Aztec civilizations, played a significant role in socioeconomic and religious activities. The Aztecs even used honey for trade with Spanish colonizers in the 16th century. Similarly, native communities in Brazil, Paraguay, Uganda, Madagascar, the Himalayas, and Australia have incorporated bee products into their traditions and cultures over time (Gupta et al., 2014; Cumo, 2015; Grüter, 2023). Grüter (2023) highlights the medicinal use of Lepidotrigona arcifera honey by Nepalese individuals in India and the therapeutic applications among Ugandan pygmies, who utilize it as a remedy for constipation. Calderón-Fallas et al. (2021) emphasize the sacred significance of bees, particularly the Mayan bee (Melipona beecheii), in spiritual, cosmological, and mythological contexts. Costa-Neto (2015) and Medeiros (2014) present an overview of edible insects in Latin America, with Mexico leading at 415 species (56.46% of the total) and Brazil following closely with 122 species (16.6% of the total). The diverse culinary traditions and entomophagy practices across Latin American countries contribute to a rich tapestry of cuisine, totaling 735 edible insects.

The modernization of bee-derived product marketing has led to meliponiculture, involving the breeding and care of bees from the Meliponini tribe (Álvarez, 2016; Cortes-Martínez et al., 2021). This practice, primarily carried out by indigenous cultures and producers in the Neotropics, focuses on species such as M. beecheii, M. eburnea, M. quadrifasciata, M. scutellaris, and Tetragonisca angustula (Jaffé et al., 2015; Quezada-Euán et al., 2018; Quezada-Euán and Alves, 2020). Meliponiculture, a valuable biocultural heritage, has been consistently practiced for approximately 2000 years, particularly with M. beecheii in Mesoamerica (Nates-Parra and Rosso-Londoño, 2013; Grüter, 2023). In traditional medicine, products derived from stingless bees, particularly T. angustula, are employed for treating skin and eye diseases. These products have also shown effectiveness in addressing respiratory and digestive ailments, attributed to the antibiotic properties of hydrogen peroxide and gluconic acid present in honey. Additionally, honey is recognized as a natural food source that may help prevent certain types of cancer associated with oxidative stress on physiological cells in humans (Kumul et al., 2015). Stingless bee honey, along with honey from Apis mellifera, plays a role in the preparation of alcoholic beverages. Pollen derived from these bees is occasionally used as a protein supplement in food. Moreover, in Mexico, Brazil, Ecuador, and Paraguay, bee larvae and pupae are consumed as sources of protein and vitamins (Grüter, 2023). Apicultural products and alcoholic beverages made from honey have gained popularity in Latin American markets, valued as artisanal products that offer natural and healthy nourishment.

Latin America holds the second-highest market value for edible insects globally, reaching $92.2 million, with expectations of nearly tripling to $250.6 million by 2030. This projection, close to the estimated European market value of $261.5 million, highlights the region’s attractiveness to both local and international traders, with Mexico particularly standing out. Mexico’s market value was reported at $26 million in 2018, with an 18% annual growth rate, projected to reach $59 million by 2023. North America, especially the United States, is also experiencing growth, making it an intriguing market for Hispanic entrepreneurs (Research and Markets, 2018; Bermúdez-Serrano, 2020; Guiné et al., 2021). Insects offer a wide range of benefits in various areas, including food, medicine, spiritual and religious rituals, cosmology, mythology, art, economics, and culture. These diverse uses have contributed to the continued use and consumption of insects by indigenous and local communities over the years (Costa-Neto, 2015; Van Huis et al., 2022). In addition, certain insects used as aphrodisiacs have influenced people from various cultures (Costa-Neto and Ramos-Elorduy, 2006). Omuse et al. (2024) compiled a comprehensive list of 2,205 identified species of edible insects. Beetles are the largest category of edible insects, comprising 468 species. Hymenoptera ranks second with 351 species, followed by Orthoptera with 267 species and Lepidoptera with 253 species (Costa-Neto and Ramos-Elorduy, 2006). According to Jongema (2017), the majority of these edible insect species are concentrated in tropical countries. These edible insects can be categorized as follows: beetles (31%), caterpillars (17%), ants, bees, and wasps (15%), grasshoppers (13%), bugs (11%), dragonflies (3%), termites (3%), cockroaches (2%), spiders (1%), and other unspecified species (2%).

In Latin American countries, the consumption of insects is influenced by both the accessibility of these food sources and their cultural significance. Insects are commonly prepared using various methods such as frying, roasting, or as ingredients in traditional dishes. Beyond their nutritional benefits, entomophagy may hold cultural and symbolic importance within specific communities (Ong’Or et al., 2024). For example, when considering experiences in other parts of the world, such as Africa, a wide variety of insects are consumed, including termites, caterpillars, grasshoppers, and crickets. These insects are collected from the wild or reared on a small scale for consumption (Womeni et al., 2009; Pal and Roy, 2014; Kipkoech et al., 2023). In Asia, especially in countries like Thailand, Cambodia, and Laos, edible insects are considered a culinary delicacy. Some popular insect species include silkworms, beetles, bees, and ants. In addition to being part of the local diet, insects have also become tourist attractions, as visitors can sample various dishes prepared with insects (Hanboonsong et al., 2013; Durst and Hanboonsong, 2015; Krongdang et al., 2023). In Europe and North America, although the consumption of insects is not yet widespread, it has gained popularity in recent years. Insect-based products can be found in specialty stores, such as cricket flour for making bread or energy bars containing beetle larvae (Reverberi, 2021; Skotnicka et al., 2021). Currently, edible insects serve as a nutrient-rich food source in many parts of the world, and their consumption is gaining acceptance and popularity due to their sustainability and nutritional value.

In Mexico, 415 species of insects have been documented as being consumed by various ethnic groups throughout the country (Ramos-Elorduy et al., 2003; Ramos-Elorduy and Pino, 2005). Of the total, 83% of these insects are terrestrial, while 17% come from continental aquatic ecosystems. Furthermore, it has been observed that 55.8% of these species are consumed in their immature stages, such as eggs, larvae, pupae, and nymphs, while 44.2% are consumed in their adult state. It is important to note that certain species are consumed at any stage of their development (Costa-Neto and Ramos-Elorduy, 2006). There are species with esteemed reputations and flavors that are highly valued in national and international markets. However, their exploitation is unregulated, which can have environmental consequences (Ramos-Elorduy et al., 2003 and Table 1). Currently, the consumption of insects has evolved from a local or regional practice to a significant commercial and agro-industrial phenomenon (Montalbán et al., 2022). For example, Black soldier fly (BSF) and mealworm larvae are commercially available for feeding ornamental fish in the market (Thrastardottir et al., 2021).

In Latin America, the potential uses of edible insects represent a unique opportunity to address several pressing issues, such as poverty eradication, food sovereignty, and sustainable development (Dossey et al., 2016). By embracing this innovative and culturally relevant food source, the region can create a competitive chain that not only improves livelihoods but also contributes to a more resilient and equitable food system. Establishing a competitive edible insect supply chain can create income opportunities, particularly in rural areas where poverty rates are high (Bermúdez-Serrano, 2020). Small-scale insect farming can be relatively inexpensive to start and maintain, offering a source of income for marginalized communities. However, this requires the support of local governments, which have a crucial role to play in promoting sustainable production and consumption of edible insects through supportive policies and regulations. This includes incentivizing insect farmers, investing in research and infrastructure, and raising awareness of the nutritional and environmental benefits of insect-based diets (Stull and Patz, 2020). Investing in research and innovation related to edible insects can lead to the development of new products and technologies, thereby enhancing the competitiveness of the insect value chain. This includes exploring alternative uses such as animal feed, pharmaceuticals, and sustainable packaging materials (Melgar-Lalanne et al., 2019). As global interest in sustainable and alternative protein sources grows, Latin America has the opportunity to position itself as a leader in the edible insects market. By capitalizing on its biodiversity and rich culinary traditions, the region can attract both domestic and international consumers.

From a nutritional standpoint, edible insects are a significant source of protein, fat, minerals, and fiber. However, the nutritional value of insects can vary depending on their habitat, the insect’s diet, the edible stage of development (egg, larva, nymph, or adult), sex, and the type of processing they undergo, such as being consumed whole (dehydrated, boiled, roasted, fried, etc.). In addition, the storage of edible insects directly affects the content and availability of nutrients due to potential changes in the physicochemical properties of proteins and lipids (Cruz, 2017; Kulma et al., 2019; Cerisuelo, 2021). Not only is the quantity of proteins present in edible insects important, but also the quality of these proteins, depends on the amount of amino acids they contain. Edible insects can offer a range of essential amino acids, serving as a crucial supplement to address amino acid deficiencies in local staple foods. The orders Lepidoptera, Orthoptera, Coleoptera, and Diptera are characterized by high levels of glutamic and aspartic acid, phenylalanine, and alanine (Avendaño et al., 2020). On the other hand, the suborder Heteroptera (Hemiptera) is characterized by its high levels of proline, leucine, tyrosine, alanine, valine, and methionine. The percentage of protein in insects is expressed on a dry weight basis. Accordingly, the percentage of Coleoptera ranges from 20 to 71%, Diptera from 35 to 70%, Ephemeroptera from 37 to 68%, Hymenoptera from 10 to 81%, Lepidoptera from 13 to 78%, the suborders Sternorrhyncha and Archaeorrhyncha (Hemiptera) from 33 to 72%, Heteroptera from 36 to 71%, and Orthoptera from 27 to 77% (Ramos-Elorduy, 2004; Avendaño et al., 2020). Conventional foods have a lower protein content compared to insects. For example, eggs from birds, chicken, and pork typically contain protein amounts ranging from 68.9 to 75% of dry weight, with beef and fish being exceptions with a higher range (Ramos-Elorduy, 2004; Lizhang et al., 2008). On the other hand, insects also contain significant amounts of healthy unsaturated fats and essential fatty acids, which provide the necessary energy for protein assimilation (Ramos-Elorduy, 2004; Glover and Sexton, 2015).

In general, the fat content of insects ranges from 10 to 40% of dry weight, reaching 50% in Coleoptera and 77% in Lepidoptera (Lizhang et al., 2008; Van-Huis et al., 2021). According to Lizhang et al. (2008), in certain insect orders, the protein content tends to be higher than the fat content, being approximately twice as high. Insects with high protein content include Coleoptera, Lepidoptera, and Heteroptera (Hemiptera), followed by Sternorrhyncha and Archaeorrhyncha (Hemiptera), Hymenoptera, Diptera, and Orthoptera. Notably, there is a negative correlation between protein and fat content (Lizhang et al., 2008). Insects typically contain significant amounts of essential micronutrients, including copper, iron, magnesium, manganese, phosphorus, selenium, and zinc. They also provide smaller amounts of potassium and calcium. Some insects are a valuable source of specific vitamins, including A, C, D, E, K, and the B-complex (B1, B2, B3, B5, B6, B12, H) (DeFoliart, 1989; Ramos-Elorduy, 2004; Lizhang et al., 2008; Van-Huis, 2013; Van-Huis et al., 2021). However, despite the enormous potential of insects as a nutritious food (Kowalski et al., 2022), some people may experience allergic reactions to insect proteins. Allergic sensitivity can develop from prolonged exposure to insects and has been documented by entomologists. It is believed that individuals with pre-existing shellfish allergies may also experience cross-reactivity with insects, as crickets and shrimp are relatively close relatives. However, it is important to note that cross-reactivity is not inevitable (Glover and Sexton, 2015). On the other hand, it has been suggested that childhood exposure to chitin, the primary substance that forms the exoskeleton of insects, may enhance the immune system’s response to intestinal parasitic infections and reduce certain allergic conditions (Van-Huis, 2013). It is important to note that there is considerable variation in the nutritional composition of insect species depending on factors such as harvest location, processing methods, insect life stage, rearing techniques, and insect feed. Based on the available data (on a dry weight basis), it is suggested that specific treatments can enhance the nutritional content, aroma, appearance, and taste of edible insects. However, it is important to consider additional factors that may affect the content and composition of insects. The factors responsible for the nutritional content and quality of edible insects are not well understood. These factors include the chemical composition of insects, their handling and storage practices, microbial contamination, insect diet, feeding time, host plants, and phytonutrient content (Imathiu, 2020; Stull and Weir, 2023).

The following tables present comprehensive information on the nutrient composition of various insect orders, as documented in a study by Meyer-Rochow et al. (2021). Table 2 from Meyer-Rochow et al. illustrates the proximate nutrient composition of edible insects per 100 grams of dry matter. In Table 3, you will find a comparative analysis of the nutrient content among different species within the same genus, also presented per 100 grams of dry matter. Table 4 presents the amino acid composition of various species within the same genus. The fatty acid composition of various edible insects is presented in Table 5, while Table 6 displays the mineral content of selected edible insects, measured in milligrams per 100 grams. Table 7 presents a comparative overview of the nutrient content at various developmental stages of edible insects, per 100 grams of dry matter. Finally, Table 8 presents information about the anti-nutrient content of insect-based foods, expressed in milligrams per 100 grams. Table 9 shows the elemental composition of insect excrements and organic fertilizers. The distribution in Latin America, the Americas, and the Caribbean are given in all tables.

Latin America’s adoption of insect consumption not only surpasses that of the European market but also demonstrates a promising growth trajectory. Insects are deeply rooted in the region’s culinary heritage, holding a unique position as a traditional and significant food source. Their popularity stems not only from their culinary appeal but also from their substantial nutritional content, making them a valuable asset in addressing food security challenges prevalent in many Latin American communities (Halloran et al., 2018). Despite the acknowledged benefits, widespread hesitancy persists, driven by aesthetic concerns regarding insect appearance. However, as global challenges such as population growth, limited agricultural space, and environmental degradation intensify, the need to explore alternative food sources becomes urgent (Klaus and Nakamura, 2021). Insects offer a sustainable solution, providing an opportunity to address these challenges while also supporting cultural preservation and economic development. Insects provide a rich source of essential nutrients, offering a promising avenue to combat malnutrition, especially in regions with limited access to diverse and nutrient-dense foods. To ensure the safety and quality of insect-derived products, it is imperative to prioritize the development of regulated insect farming practices over consuming wild-caught specimens, which may pose health risks (Van Huis, 2016; Imathiu, 2020; Aguilar-Toalá et al., 2022). The establishment of legislation is crucial to standardize production methods and uphold consumer confidence in insect-based foods.

The growing acceptance of consuming edible insects in Latin America presents a multifaceted opportunity that includes economic prosperity, cultural preservation, and geopolitical influence. Economically, the cultivation and utilization of insects offer the potential to create new industries and job opportunities, contributing to the region’s socio-economic development. The low production costs and high nutritional value of insects position them as a lucrative commodity in both domestic and international markets, fostering economic growth and trade expansion. Integrating insects into Latin American culinary traditions not only preserves cultural heritage but also fosters a sense of identity and pride within communities. By embracing insect consumption, Latin America reaffirms its cultural richness and diversity while addressing pressing global challenges sustainably. From a geopolitical standpoint, the region’s leadership in insect production and consumption grants it a strategic advantage, elevating its prominence in the global food trade arena. Effective utilization of this valuable resource has the potential to propel Latin America to the forefront of the emerging insect-based food industry, solidifying its position as a key player in shaping the future of sustainable food systems worldwide. Through strategic investment, innovation, and collaboration, Latin America can harness the full potential of edible insects, paving the way for a more resilient, fair, and sustainable food future.

For these reasons, it is necessary to carry out activities aimed at the proper conservation and use of this privileged resource, such as

CG-E: Conceptualization, Formal analysis, Investigation, Methodology, Project administration, Resources, Supervision, Validation, Visualization, Writing – original draft, Writing – review & editing. AV-L: Writing – review & editing, Validation, Supervision, Software, Resources, Methodology, Investigation, Funding acquisition, Data curation. NC-C: Investigation, Methodology, Resources, Supervision, Validation, Writing – review & editing. HG-O: Funding acquisition, Investigation, Methodology, Project administration, Resources, Software, Supervision, Writing – review & editing. CG-R: Investigation, Methodology, Project administration, Resources, Software, Supervision, Writing – review & editing. JR-V: Funding acquisition, Investigation, Methodology, Project administration, Resources, Software, Supervision, Writing – review & editing. MS-C: Funding acquisition, Investigation, Methodology, Project administration, Resources, Software, Supervision, Writing – review & editing. LS-C: Funding acquisition, Investigation, Methodology, Project administration, Resources, Software, Supervision, Writing – review & editing. BR-V: Writing – review & editing, Supervision, Software, Resources, Project administration, Methodology, Investigation, Funding acquisition. FA-B: Funding acquisition, Investigation, Methodology, Project administration, Resources, Software, Supervision, Writing – review & editing. PA-H: Writing – review & editing, Supervision, Software, Resources, Project administration, Methodology, Investigation, Funding acquisition.