Show Page 6 The Aggie Review Feature Do We Eat Them or Swat Them? o by Laura Starrett "Mom pass the grasshoppers please" If the world food shortage worsens this could become a familiar meal-timrequest not only In the Orient South America and Africa but right here in the United States as well Dr Austin Haws an entomologist at Utah State university surmises that insects can be eaten to help ease the world's shortage "After all" Dr Haws said "it's already being done every day in some countries" When asked if he thought American could adjust to such a diet Dr Haws leaned back in his chair laughing "Most people would die first!" he said honestly Eating insects may not be all that bad The African explorer David Livingston actually preferred locusts to shrimp And in the upper regions of the Amazon beetles are added to the stew not only for their food also because they provide something crunchy io bite on Texture is as important as color or flavor Any chef or gourmet will tell you this and although no texture is universaily preferred insects do offer a unique texture And after all people don't cringe at the thought of crunching a piece of celery in their stew For those who prefer a softer touch on their palate there is a fat white worm found in Mexico that contains 16 percent protein and amounts of calcium equalling a of milk glass Another bug that Mexicans eat just as their ancestors did — fried in oil — is the "Ahuate" a water buq that has a protein content of 63 percent and produces over 300 calories which is about equal to two Milkey Way Candy Bars or three pork chops The "Ahuate" with it's high calorie content seems hardly a good deal for the weight conscience person but as a bug of three to four inches long it could be an excellent source of quick energy and a good snack But it has been proven many times that Americans don't buy good only on the strength of its particular merits or nutritional value Example? How about the potato chip industry? However once the nutritional value of a novelty such as this has been demonstrated and a reasonable supply of its has been assured extensive trials of various methods of cooking and serving should start in the labratory Dr Haws surmises that publicity at this stage is most undesirable for two reasons: Firstly because any unfavorable impressions are very hard to eradicate later and the false impression is sometimes created that research is now finished and the product is available This means that when the product really is ready for marketing it will be difficult to rekindle enthusiasm Novelties should never be used first at an orphanage prison or refuge camp which gets back to the negative impressions it can leave on the general public In a developing country conditions are different Public money can and will be used to find out how to make a food and on testing it to ensure that it is as good as or better than any other product that can be locally made and that it will meet the local nutritional needs One way to get the American public to accept a solution such as this would be to glamorize it Showing for instance Burt Reynolds having a large dinner party or even an intimate evening where one of the courses would be Locust A La' Cream Sauce But the Impression should never be given that the existing pattern is being completely and suddenly abandoned Dr Haws told of one trip where he and a friend went out to dinner When asked what he wanted to eat he said "I'll eat whatever you usually eat" And then when the appetizer was served he found it to be something one might call "Larvae o' Guacomole" The deep-frielarvae were served In the center of a tray surrounded by Guacomole' Sauce "My friend fixed it for me in the true native style" Dr Haws described "Spreading a tortilla with the guacomole' sauce and laying the little "sausages" on e £"ut two-ounc- multi-million-doll- e ar d top" i cui eaaiorj QflG momentum V — t ' I |