Chapulines are grasshoppers that feed on plants and nuts, but mainly on herbs.
A bit of history
Since ancient times, grasshoppers, known in Central America as Chapulines, were present on the tables of families in El Salvador as a high nutritional source.
In the pre-Hispanic era, ant larvae, grasshoppers, crickets, and locusts were part of the diet.
Surely, the consumption of chapulines, like eating any other insect, arose from the necessity created by famines.
How they are consumed
Nowadays, chapulines are eaten as if they were popcorn, since their flavor resembles that of dried shrimp, which is also very popular in Mexico, where it is a tradition.
In other places, many are resistant to consuming these insects due to prejudice; their appearance challenges scruples, but once seasoned with chili, salt, and lime, they become a gourmet dish.
They are also eaten in corn tortillas filled with melted cheese to which some chapulines are added; they say it’s a delicacy.
Nutritionists assure that consuming 100 grams of chapulines provides a high protein content, 20% more than what is provided by beef, making it a much more economical choice; because of this, in El Salvador, they are farmed for consumption. Moreover, edible insects like chapulines are easily digestible. Chapulines contain 63% total protein, and 89% of that is digestible.
As can be deduced, insect farming for food purposes may be necessary to meet the needs of the global population.
