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Los insectos comestibles: un recurso para el desarrollo local en el centro de México

  • Ambrosio-Arzate, G.A.
  • Nieto-Hernandez, C.R.
  • Aguilar-Medel, S.
  • Espinoza-Ortega, A.
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    Los insectos comestibles forman parte de los hábitos tradicionales de alimentación de México y el mundo, su preparación y consumo ha permanecido prácticamente igual durante siglos, pero en la actualidad, se observan cambios radicales debido, entre otras cosas a que se piensa que lo que cuenta es la cosmética de los alimentos de una manera predominante por lo cual se ha dejado de lado, además, con estos recursos naturales silvestres se tiene la posibilidad de iniciar grandes negocios al ser clasificados según el punto de vista occidental como “Alimentos exóticos”. La modificación de la apariencia y a la vez la conservación del valor cultural y el reconocimiento de la territorialidad de un producto, son factores de peso que permitirán la subsistencia y posterior aprovechamiento de los recursos naturales de las regiones. Tal es el caso del Escamol (huevos de hormiga- Liometopum apiculatum), insecto endémico de las inmediaciones de la cuenca de México, con el cual se pretende establecer las bases de reproducción -no en cautiverio- de una especie con gran demanda en el mercado gastronómico y que al paso del tiempo impulsará el desarrollo local de las regiones donde se produzca.

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    File URL: http://purl.umn.edu/95324
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    Paper provided by European Association of Agricultural Economists in its series 116th Seminar, October 27-30, 2010, Parma, Italy with number 95324.

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    Date of creation: 27 Oct 2010
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    Handle: RePEc:ags:eaa116:95324
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