Food Policies in Kenya: Policy Constraints and Opportunities in the Edible Insect Value Chain for Improved Nutrition and Food Security

Abstract

Food security for an ever-growing population is a challenge especially in most developing countries. Insects have proven to be an alternative protein and micronutrient source to human diet. However, Insects are still recorded in most governmental Acts as pests or food contaminants, these records affect consumer perception on the novel food. At the moment, there seems to be no clear policies in the Agricultural sector supportive of insect farming. This study investigated policy constraints on edible insect value chain and explored opportunities to formulate favourable policies for edible insects farming. The research focused at the 4 segments of the edible insects’ value chain and relevant agricultural related policies that would promote the use of insects as food and feed leading to food security in Kenya. Advocacy research design was used. Fischer’s formula determined the sample size and purposive sampling for study participant selection; data collection tool was interview schedules. The data was analysed using statistical package for social scientists (SPSS) version 26. Findings on constraints: inadequate production materials, inadequate insect training personnel, poor insect processing techniques, inadequate value addition to the insect, poor insect market systems and slaughtering of insects. Opportunities are that when policy makers address these constraints: consumer acceptability will be increased, improved market for insects and increased insect farming. These opportunities will lead to improved food security.

Country : Kenya

1 M. K. Chizanga2 C. O. Gor3 M. Orinda

  1. Jaramogi Oginga Odinga University of Science and Technology, P.O. Box 210-40601, Bondo, Kenya
  2. Jaramogi Oginga Odinga University of Science and Technology, P.O. Box 210-40601, Bondo, Kenya
  3. Jaramogi Oginga Odinga University of Science and Technology, P.O. Box 210-40601, Bondo, Kenya

IRJIET, Volume 6, Issue 1, January 2022 pp. 138-145

doi.org/10.47001/IRJIET/2022.601024

References

  1. Al-Busaidi, M. A., Jukes, D. J., & Bose, S. (2017). Hazard analysis and critical control point (HACCP) in seafood processing: An analysis of its application and use in regulation in the Sultanate of Oman. Food control, 73, 900-915.
  2. Alemu, M. H., & Olsen, S. B. (2018). Kenyan consumers’ experience of using edible insects as food and their preferences for selected insect-based food products. In Edible insects in sustainable food systems (pp. 363-374). Springer, Cham.
  3. Azagoh, C., Hubert, A., & Mezdour, S. (2015). Insect biorefinery in Europe: “DESigning the Insect bioRefinery to contribute to a more sustainABLE agro-food industry.” In Journal of Insects as Food and Feed (Vol. 1, Issue 2, pp. 159–168). Wageningen Academic Publishers. https://doi.org/10.3920/JIFF2014.0009
  4. Boland, M. J., Rae, A. N., Vereijken, J. M., Meuwissen, M. P. M., Fischer, A. R. H., van Boekel, M. A. J. S., Rutherfurd, S. M., Gruppen, H., Moughan, P. J., & Hendriks, W. H. (2013). The future supply of animal-derived protein for human consumption. In Trends in Food Science and Technology (Vol. 29, Issue 1, pp. 62–73). Elsevier. https://doi.org/10.1016/j.tifs.2012.07.002
  5. Dossey, A. T., Tatum, J. T., & McGill, W. L. (2016). Modern Insect-Based Food Industry: Current Status, Insect Processing Technology, and Recommendations Moving Forward. In Insects as Sustainable Food Ingredients (pp. 113–152). Elsevier. https://doi.org/10.1016/b978-0-12-802856-8.00005-3
  6. Durst, P. B., Johnson, D. V, Leslie, R. N., & Shono, K. (2010). Forest insects as food: humans bite back Proceedings of a workshop on Asia-Pacific resources and their potential for development.
  7. Godfray, H. C. J., Beddington, J. R., Crute, I. R., Haddad, L., Lawrence, D., Muir, J. F., Pretty, J., Robinson, S., Thomas, S. M., & Toulmin, C. (2010). Food security: The challenge of feeding 9 billion people. In Science (Vol. 327, Issue 5967, pp. 812–818). American Association for the Advancement of Science. https://doi.org/10.1126/science.1185383.
  8. Giotis, T., & Drichoutis, A. C. (2021). Consumer acceptance and willingness to pay for direct and indirect entomophagy. Q Open, 1(2), qoab015.
  9. Hanboonsong, Y., Jamjanya, T., & Durst, P. B. (2013). Six-legged livestock: edible insect farming, collection and marketing in Thailand.
  10. Hoeffler, H. (2011). The political economy of agricultural policies in Africa: History, analytical concepts and implications for development cooperation. Quarterly Journal of International Agriculture, 50(1), 29–53.
  11. Kewuyemi, Y. O., Kesa, H., Chinma, C. E., & Adebo, O. A. (2020). Fermented Edible Insects for Promoting Food Security in Africa. Insects, 11(5), 283. https://doi.org/10.3390/insects11050283.
  12. Kinyuru, J. N., & Ndung’u, N. W. (2020). Promoting edible insects in Kenya: historical, present and future perspectives towards establishment of a sustainable value chain. Journal of Insects as Food and Feed, 6(1), 51-58.
  13. Niassy, S., & Ekesi, S. (2017). Eating insects has long made sense in Africa. The world must catch up. The Conversation, 10.
  14. Okello, A. O., Nzuma, J. M., Otieno, D. J., Kidoido, M., & Tanga, C. M. (2021). Farmers’ Perceptions of Commercial Insect-Based Feed for Sustainable Livestock Production in Kenya. Sustainability, 13(10), 5359.
  15. Oloo, J. (2011). Food safety and quality management in Kenya: An overview of the roles played by various stakeholders. African Journal of Food, Agriculture, Nutrition and Development, 10(11). https://doi.org/10.4314/ajfand.v10i11.64283.
  16. Pali-schöll, I., Binder, R., Moens, Y., & Polesny, F. (2018). Edible insects – defining knowledge gaps in biological and ethical considerations of entomophagy. Critical Reviews in Food Science and Nutrition, 0(0), 1–12. https://doi.org/10.1080/10408398.2018.1468731.
  17. Pambo, K. O., Okello, J. J., Mbeche, R., & Kinyuru, J. N. (2016). Consumer acceptance of edible insects for non-meat protein in Western Kenya (No. 310-2016-5436).
  18. Ritchie, H., & Roser, M. (2017). Meat and dairy production. Our World in Data.
  19. Roos, N. (2018). Insects and human nutrition. In Edible insects in sustainable food systems (pp. 83-91). Springer, Cham.
  20. Van Huis, A., & Oonincx, D. G. (2017). The environmental sustainability of insects as food and feed. A review. Agronomy for Sustainable Development, 37(5), 1-14.
  21. Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., & Vantomme, P. (2013). Edible insects: future prospects for food and feed security (No. 171). Food and Agriculture Organization of the United Nations.
  22. Vantomme, P., Mertens, E., van Huis, A., & Klunder, H. (2012). Assessing the Potential of Insects as Food and Feed in assuring Food Security SUMMARY REPORT Assessing the Potential of Insects as Food and Feed in assuring Food Security SUMMARY REPORT Document compiled by. March.
  23. Waithaka, J. (2012). The Kenya Wildlife Service in the 21st Century: Protecting globally significant areas and resources. In The George Wright Forum (Vol. 29, No. 1, pp. 21-29).