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Bolivian university tests beetle larva flour to enrich foods
🇵🇾 Paraguay /Culture & Society

Bolivian university tests beetle larva flour to enrich foods

From ABC Color · () Spanish

Translated from Spanish, summarized and contextualized by DistantNews.

At a glance

News Named sources Context piece
  • A Bolivian state university is researching the use of beetle larvae, specifically the "tuyu tuyu" (Rhynchophorus palmarum), as a sustainable protein source.
  • The larvae, traditionally consumed by indigenous populations, are being processed into flour to enhance the nutritional value of foods like ice cream.
  • This initiative aims to address global food security concerns by offering an alternative protein source that requires less land than traditional livestock farming.

Researchers at Bolivia's state-run Universidad Mayor de San Andrés (UMSA) are exploring an unconventional food source: beetle larvae. The university is studying the "tuyu tuyu," the larva of the Rhynchophorus palmarum beetle, as a potential alternative to animal protein, aiming to convert it into flour for enriching various food products.

a good alternative

— Luis ChávezUMSA professor Luis Chávez on the nutritional potential of the tuyu tuyu larva.

The tuyu tuyu larva, also known as suri or mojojoy, is found in the trunks of motacú palm trees and is a traditional food source for indigenous communities in the Amazon region. It is consumed naturally or roasted, providing a rich source of protein and nutrients. Additionally, it holds a place in traditional medicine for treating respiratory ailments and skin conditions.

a good percentage of protein

— Luis ChávezUMSA professor Luis Chávez on the nutritional content of the tuyu tuyu larva.

Luis Chávez, a professor of Microbiology and Food Engineering at UMSA, highlighted the larva's potential, noting its "good percentage of protein." He sees it as a viable nutritional alternative, especially given the global challenge of feeding a growing population. Chávez contrasted the larvae's efficient development in small spaces with the extensive land requirements for raising cattle, emphasizing its sustainability.

protein

— Jorge Luis SuxoJorge Luis Suxo, a student at UMSA, on the benefits of incorporating tuyu tuyu flour into food products like ice cream.

Jorge Luis Suxo, a final-year Chemical Engineering student, experimentally incorporated tuyu tuyu flour into ice cream. He believes that by presenting the protein in a popular dessert, it can be more readily accepted by the general population. Suxo explained that the larvae are freeze-dried and then processed into a neutral-flavored flour, suitable for blending with other ingredients. This enriched ice cream could potentially benefit children aged 3 to 10, who are in a critical nutritional stage, and could even be integrated into school breakfast programs.

nutrients

— Jorge Luis SuxoJorge Luis Suxo, a student at UMSA, on the benefits of incorporating tuyu tuyu flour into food products like ice cream.
DistantNews Editorial

Originally published by ABC Color in Spanish. Translated, summarized, and contextualized by our editorial team with added local perspective. Read our editorial standards.

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