Structural Characterization, Analysis, and Proposal for the Flour Production Market from Acheta Domesticus

Sheryl Alegría-Quispe (1), Jean Paul Pacheco-Román (2), Marcos Fernando Ruiz-Ruiz (3)
(1) Facultad de Ingeniería, Universidad de Lima, Javier Prado Este 4600, Lima, 15023, Peru
(2) Facultad de Ingeniería, Universidad de Lima, Javier Prado Este 4600, Lima, 15023, Peru
(3) Facultad de Ingeniería, Universidad de Lima, Javier Prado Este 4600, Lima, 15023, Peru
Fulltext View | Download
How to cite (IJASEIT) :
Alegría-Quispe , Sheryl, et al. “Structural Characterization, Analysis, and Proposal for the Flour Production Market from Acheta Domesticus”. International Journal on Advanced Science, Engineering and Information Technology, vol. 14, no. 3, June 2024, pp. 993-1000, doi:10.18517/ijaseit.14.3.19450.
There is a constant search for alternative food sources due to rapid population growth and nutritional problems that affect the world. In this context, edible insects such as the Acheta domesticus (a species of cricket with a high protein and fat content) have become an alternative food source and managed to capture the attention of researchers due to their valuable nutritional content and low environmental impact. This study aimed to identify and characterize the variables and strategic actors that lead the flour production market based on the aforementioned Acheta domesticus in Peru. A structural analysis of descriptive scope was conducted with the help of a panel of five experts knowledgeable about the sector in question and the Cross Impact Matrix and Multiplication Applied to Classification (MICMAC) tool to pursue consensus by motivating collective reflection. The findings revealed that the market studied presents an unstable dynamic, which implies a dispersion of the variables along the bisector since it has eight key variables in total, technological development and profitability being the most sensitive; At the same time, on the side of the social actors, the insect producers are the ones who predominate among the others. This study constitutes a starting point for any strategic action linked to the planning and developing of new alternative sources that seek a change in the studied market.

J. Tao and Y. O. Li, “Edible insects as a means to address global malnutrition and food insecurity issues,” Food Qual. Saf., vol. 2, no. 1, pp. 17–26, Mar. 2018, doi: 10.1093/FQSAFE/FYY001.

H. J. O. Magara et al., “Edible Crickets (Orthoptera) Around the World: Distribution, Nutritional Value, and Other Benefits—A Review,” Front. Nutr., vol. 7, Jan. 2021, doi:10.3389/fnut.2020.537915.

Food and Agriculture Organization of the United Nations, “The State of Food Security and Nutrition in the World 2021,” 2021.

F. B. Mandal and M. Dutta, “The potential of entomophagy against malnutrition and ensuring food sustainability,” African J. Biol. Sci. (South Africa), vol. 4, no. 4, pp. 15–22, Oct. 2022, doi:10.33472/afjbs.4.4.2022.15-22.

S. Imathiu, “Benefits and food safety concerns associated with consumption of edible insects,” NFS J., vol. 18, pp. 1–11, Mar. 2020, doi: 10.1016/J.NFS.2019.11.002.

C. Avendaño, M. Sánchez, and C. Valenzuela, “Insectos: son realmente una alternativa para la alimentación de animales y humanos Insects: an alternative for animal and human feeding,” Rev Chil Nutr, vol. 47, no. 6, pp. 1029–1037, 2020, doi: 10.4067/S0717-75182020000601029.

G. Melgar-Lalanne, A. J. Hernández-Álvarez, and A. Salinas-Castro, “Edible Insects Processing: Traditional and Innovative Technologies,” Compr. Rev. Food Sci. Food Saf., 2019, doi: 10.1111/1541-4337.12463.

E. Bartkiene et al., “Crickets (Acheta domesticus) as Wheat Bread Ingredient: Influence on Bread Quality and Safety Characteristics,” Foods, vol. 12, no. 2, p. 325, Jan. 2023, doi:10.3390/foods12020325/S1.

C. Mutungi et al., “Postharvest processes of edible insects in Africa: A review of processing methods, and the implications for nutrition, safety and new products development,” Crit. Rev. Food Sci. Nutr., vol. 59, no. 2, pp. 276–298, Jan. 2019, doi:10.1080/10408398.2017.1365330.

R. Rosas-Campos et al., “Dietary supplementation with Mexican foods, Opuntia ficus indica, Theobroma cacao, and Acheta domesticus: Improving obesogenic and microbiota features in obese mice,” Front. Nutr., vol. 9, p. 987222, Dec. 2022, doi:10.3389/fnut.2022.987222/BIBTEX.

A. Orkusz, “Edible insects versus meat—nutritional comparison: Knowledge of their composition is the key to good health,” Nutrients, vol. 13, no. 4, Apr. 2021, doi: 10.3390/NU13041207.

M. Montowska, P. Ł. Kowalczewski, I. Rybicka, and E. Fornal, “Nutritional value, protein and peptide composition of edible cricket powders,” Food Chem., vol. 289, pp. 130–138, Aug. 2019, doi:10.1016/j.foodchem.2019.03.062.

A. van Huis, “Edible crickets, but which species?,” J. Insects as Food Feed, vol. 6, no. 2, pp. 91–94, 2020, doi: 10.3920/JIFF2020.X001.

N. Udomsil, S. Imsoonthornruksa, C. Gosalawit, and M. Ketudat-Cairns, “Nutritional Values and Functional Properties of House Cricket (Acheta domesticus) and Field Cricket (Gryllus bimaculatus),” Food Sci. Technol. Res., vol. 25, no. 4, pp. 597–605, 2019, doi:10.3136/fstr.25.597.

V. D’Antonio, N. Battista, G. Sacchetti, C. Di Mattia, and M. Serafini, “Functional properties of edible insects: A systematic review,” Nutr. Res. Rev., 2021, doi: 10.1017/S0954422421000366.

A. Jantzen da Silva Lucas, L. Menegon de Oliveira, M. da Rocha, and C. Prentice, “Edible insects: An alternative of nutritional, functional and bioactive compounds,” Food Chem., vol. 311, May 2020, doi:10.1016/j.foodchem.2019.126022.

Ministerio de Salud, “Área de Inocuidad de alimentos,” 2022. http://www.digesa.minsa.gob.pe/DCOVI/alimentos.asp (accessed Nov. 24, 2022).

J. Rivera and F. Carbonell, “Los insectos comestibles del Perú: Biodiversidad y perspectivas de la entomofagia en el contexto peruano,” Cienc. Desarro., vol. 0, no. 27, pp. 03–36, Dec. 2020, doi:10.33326/26176033.2020.27.995.

Ministerio de la Producción, “Historia - ProInnóvate,” 2021. https://www.proinnovate.gob.pe/quienes-somos/historia (accessed Nov. 24, 2022).

H. S. Usman and A. A. Yusuf, “Legislation and legal frame work for sustainable edible insects use in Nigeria,” Int. J. Trop. Insect Sci. 2020 413, vol. 41, no. 3, pp. 2201–2209, Oct. 2020, doi: 10.1007/S42690-020-00291-9.

Banco Central de Reserva del Perú, “Notas De Estudios Del BCRP,” 2022.

Banco Central de Reserva del Perú, “Producción manufacturera (variaciones porcentuales anualizadas),” 2021.

P. D. S. Subrahmanyam, S. A. F. Arif, and C. A. H. Ameen, “Economy Pricing Strategy and Customer Retention – An Analysis,” resmilitaris, vol. 13, no. 1, pp. 364–379, 2023, Accessed: Sep. 09, 2023. [Online]. Available: https://resmilitaris.net/menu-script/index.php/resmilitaris/article/view/1062

Instituto Nacional de Estadistica e Informatica, “Población peruana alcanzó los 33 millones 726 mil personas en el año 2023,” 2023. Accessed: Sep. 09, 2023. [Online]. Available: https://m.inei.gob.pe/prensa/noticias/poblacion-peruana-alcanzo-los-33-millones-726-mil-personas-en-el-ano-2023-14470/

R. P. F. Guiné et al., “Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation,” Sustain. 2023, Vol. 15, Page 450, vol. 15, no. 1, p. 450, Dec. 2022, doi:10.3390/SU15010450.

Perú Debate, “Promoviendo el desarrollo basado en la ciencia, tecnología e innovación,” 2021.

J. P. Seclén and F. Sagasti, “Políticas de ciencia , tecnología e innovación en el Perú,” pp. 133–137, 2017.

International Telecommunication Union, “The Economic impact of broadband and digitization through the COVID-19 pandemic: Econometric modelling,” 2021. [Online]. Available: http://handle.itu.int/11.1002/pub/819126c2-en

N. M. de Carvalho, A. R. Madureira, and M. E. Pintado, “The potential of insects as food sources–a review,” Crit. Rev. Food Sci. Nutr., vol. 60, no. 21, pp. 3642–3652, Nov. 2020, doi:10.1080/10408398.2019.1703170.

A. R. A. Adegboye, “Potential Use of Edible Insects in Complementary Foods for Children: A Literature Review,” Int. J. Environ. Res. Public Health, vol. 19, no. 8, p. 4756, Apr. 2022, doi:10.3390/ijerph19084756.

H. Pastell et al., “How Does Locally Produced Feed Affect the Chemical Composition of Reared House Crickets (Acheta domesticus)?,” ACS Food Sci. Technol., vol. 1, no. 4, pp. 625–635, May 2021, doi:10.1021/acsfoodscitech.0c00083/ suppl_file/fs0c00083_si_001.pdf.

M. Sebastián Chávez-Jiménez, V. Nieto-Olazabal, and M. Fernando Ruiz-Ruiz, “Production Chain of Commercial Alginate from Sargassum (Macrocystis pyrifera) in Peru,” vol. 13, no. 1, 2023.

J. M. Andújar-Palao, R. Ormachea-Hermoza, M. F. Ruiz-Ruiz, and C. R. Chirinos-Cuadros, “Minería del cobre en Perú: análisis de las variables exógenas y endógenas para gestionar su desarrollo,” Rev. Venez. Gerenc., vol. Año 26 No. 94, pp. 784–801, 2021.

A. Castro-Arteta, C. Stefano Salazar-Mamani, and M. Fernando Ruiz-Ruiz, “Structural characterization of sports supplement market,” 2023.

T. Veldkamp et al., “Overcoming Technical and Market Barriers to Enable Sustainable Large-Scale Production and Consumption of Insect Proteins in Europe: A SUSINCHAIN Perspective,” Insects 2022, Vol. 13, Page 281, vol. 13, no. 3, p. 281, Mar. 2022, doi:10.3390/insects13030281.

L. S. Queiroz, N. F. Silva, A. F. de Carvalho, and F. Casanova, “Impact of emerging technologies on colloidal properties of insect proteins,” Curr. Opin. Food Sci., vol. 49, p. 100958, Feb. 2023, doi:10.1016/j.cofs.2022.100958.

M. Pojić, A. Mišan, and B. Tiwari, “Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin,” Trends Food Sci. Technol., vol. 75, pp. 93–104, May 2018, doi: 10.1016/J.TIFS.2018.03.010.

S. Ojha, S. Bußler, M. Psarianos, G. Rossi, and O. K. Schlüter, “Edible insect processing pathways and implementation of emerging technologies,” https://doi.org/10.3920/JIFF2020.0121, vol. 7, no. 5, pp. 877–900, Jul. 2021, doi: 10.3920/JIFF2020.0121.

V. Stull and J. Patz, “Research and policy priorities for edible insects,” Sustain. Sci., vol. 15, no. 2, pp. 633–645, Mar. 2020, doi:10.1007/S11625-019-00709-5/metrics.

A. Djouadi, J. R. Sales, M. O. Carvalho, and A. Raymundo, “Development of Healthy Protein-Rich Crackers Using Tenebrio molitor Flour,” Foods 2022, Vol. 11, Page 702, vol. 11, no. 5, p. 702, Feb. 2022, doi: 10.3390/FOODS11050702.

A. Baiano, “Edible insects: An overview on nutritional characteristics, safety, farming, production technologies, regulatory framework, and socio-economic and ethical implications,” Trends Food Sci. Technol., vol. 100, pp. 35–50, Jun. 2020, doi: 10.1016/J.TIFS.2020.03.040.

K. Żuk-Gołaszewska, R. Gałęcki, K. Obremski, S. Smetana, S. Figiel, and J. Gołaszewski, “Edible Insect Farming in the Context of the EU Regulations and Marketing—An Overview,” Insects 2022, Vol. 13, Page 446, vol. 13, no. 5, p. 446, May 2022, doi:10.3390/insects13050446.

Y. S. Wang and M. Shelomi, “Review of Black Soldier Fly (Hermetia illucens) as Animal Feed and Human Food,” Foods 2017, Vol. 6, Page 91, vol. 6, no. 10, p. 91, Oct. 2017, doi: 10.3390/FOODS6100091.

M. Ros-Baró et al., “Edible Insect Consumption for Human and Planetary Health: A Systematic Review,” Int. J. Environ. Res. Public Heal. 2022, Vol. 19, Page 11653, vol. 19, no. 18, p. 11653, Sep. 2022, doi: 10.3390/IJERPH191811653.

L. W. D. van Raamsdonk, H. J. van der Fels-Klerx, and J. de Jong, “New feed ingredients: the insect opportunity,” https://doi.org/10.1080/19440049.2017.1306883, vol. 34, no. 8, pp. 1384–1397, Aug. 2017, doi: 10.1080/19440049.2017.1306883.

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).