BY NUR AZIRA TUKIRAN International Institute For Halal Research And Training ( Inhart ), International Islamic University Malaysia ( IIUM ) |
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RABIATUL ADAWIYAH ROSLAN Academy Of Contemporary Islamic Studies ( Acis ), Universiti Teknologi Mara ( Uitm )
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THE global protein market was valued at US $ 77.69 billion in 2022 and is expected to expand at a growth rate of 5.8 per cent from 2023 to 2030 . This rising demand for protein challenges traditional production methods , creating an urgent need for sustainable and eco-friendly alternatives . In response , there is a growing interest in unconventional protein sources that can fulfil nutritional requirements while mitigating environmental impacts .
Supporting the Sustainable Development Goals ( SDGs ) for achieving food security , improving nutrition , and promoting sustainable agriculture by 2030 , alternative proteins provide various options for consumers seeking meat-free diets .
Among these emerging options are insects . Although insect consumption has ancient roots , it is only limited to specific cultures and certain regions . Insects present a viable protein source that is both cost-effective and environmentally sustainable compared to traditional livestock farming , which often requires extensive resources and time .
Nevertheless , there may be reluctance among Muslims due to unfamiliarity and the perceived “ ick ” factor of eating insects . Notably , insects such as locusts are halal and have historically been an important protein source in specific communities .
LOCUSTS AS A SOURCE OF PROTEIN
Locusts belong to the Acrididae family and share similar behavioural , ecological , and physiological characteristics . They are
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herbivores whose emergence frequency is greatly influenced by environmental conditions , mainly preferring warm and dry environments .
Typically found in subtropical and tropical regions , locusts have been one of the most widely consumed edible insects since they were first introduced for human consumption by entomologists . Among the species reported in Malaysia and Indonesia are Locusta migratoria ( belalang ribu-ribu ), Oxya japonica ( belalang padi ) and Valanga nigricornis ( belalang kunyit ).
Scientific studies indicate that locusts are rich in protein , surpassing the protein content found in some conventional protein sources . For instance , locusts contain higher protein levels per gram than familiar meat sources like beef or chicken .
While the exact protein content can vary among species , studies suggest that locusts generally boast a protein content ranging from 50-65 per cent of their dry weight ( Makkar et al ., 2022 ). This surpasses the protein content in beef ( approximately 45 per cent ) and chicken ( approximately 55 per cent ), making locusts a more concentrated and protein-dense option .
LOCUST IS HALAL
Recently , there has been widespread interest in insect consumption worldwide as a sustainable replacement for livestock and staple foods . However , knowledge of eating insects in Muslim countries is still scarce due to the possible religious connotations of eating insects .
Insect consumption is not alien or prohibited in Islam . As such , in Malaysia , the Mufti of
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While from Ibn ‘ Umar R .’ Anhuma , the
Prophet PBUH said : “ Two kinds of dead meat have been permitted to us : fish and locusts ,” Sunan Ibn Majah ( 3218 )
According to this hadith , Imam al-Nawawi issued a fatwa on the permissibility of eating fish and locusts without slaughtering them . The reason is that neither of these animals can be killed . Hence , the condition of slaughter is abrogated .
CULINARY VERSATILITY
In Malaysia , the East Coast states , particularly Kelantan and Terengganu , have preserved dietary customs from the past that include cuisine based on locusts . Locusts have become a staple food , especially in suburban areas of these states , where they are prepared in various dishes .
Common preparations include turmeric fried locusts , locust-cooked kerutuk , locustcooked rendang , and spicy fried locusts . Locust-cooked rendang , in particular , takes centre stage during festive seasons and is eagerly anticipated by many on the East Coast .
Rendang ’ s unique spicy and savoury taste has made it a favourite dish in Kelantan and Terengganu . Despite its popularity , locustcooked rendang can be challenging in other states of Malaysia , with some enthusiasts willing to pay a premium to obtain it ( Berita Harian , 2021a ; 2021b ).
ENVIRONMENTAL AND SUSTAINABILITY BENEFITS
As a potential halal source of alternative protein , locusts indeed offer environmental and sustainability benefits . Unlike traditional livestock farming , insect farming , including locust farming , typically requires fewer resources such as land , water , and feed .
They are a more sustainable choice for protein production since they emit fewer greenhouse gases , thus reducing carbon footprint . Moreover , incorporating insects like locusts into diets can mitigate the negative environmental impacts of conventional livestock production , such as habitat destruction , water pollution , and deforestation .
Additionally , locust farming minimises land and water usage , as these insects naturally inhabit open bushes and grasslands , requiring less agricultural land . They also consume less water compared to livestock .
Furthermore , consuming locusts indirectly reduces plant and crop damage . Despite the enormous potential of locust farming , information on commercial mass-rearing techniques and measures still needs to be provided .
Traditionally , locusts are harvested from the wild , a practice common in many cultures for centuries . This underscores the need for further research and development to optimise and scale up production methods , making locust farming a viable commercial endeavour .
CONSUMER ACCEPTANCE AND MARKET TRENDS
Entomophagy , or the consumption of insects , is still unfamiliar to most Malaysians , but in some areas , it becomes a seasonal dish , such as in the East Coast region . The use
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