Insects have been eaten in Thailand for a long time. They are often seen on display by street vendors, served fried on trays: silkworm larvae, bamboo worms, grasshoppers, beetles and grasshoppers, accompanied by soy sauce or other condiments. Although their appearance may deter some, insects are undeniably a source of protein that is now used in the food and beverage industry, including baked goods, candy, and pet food. Insect products are now available in restaurants, at exhibition and fair stands, in large supermarket chains and on online sites.
Many Thai companies are developing edible insects for human palates, and those already marketing them are preparing to expand their product lines to the general public. Edible insect farms plan to promote consumption of other protein sources by opening specialty stores next year.
According to Visit Limlurcha, Honorary President of the Thai Food Processors Association [“Association des transformateurs alimentaires thaïlandais”], edible insects and the source of protein they represent undoubtedly have great potential in exports to the world market, given the concerns over food security due to the dire consequences of the Russian-Ukrainian war on supply chains. Thailand has the know-how to raise edible insects, which go through a much faster production process from start to finish than other protein sources, he adds.
There are more than 20,000 traditional farms in the country, mainly in the northeast, with a total production capacity of more than 7,000 tons. According to the American company Meticulous Market Research, the market for edible insects is expected to increase to 9.6 billion. [environ 9,1 milliards d’euros] by 2030 with a compound annual growth rate (CAGR) of 28.3% for the period from 2022 to 2030. In terms of volume, ma.