Eda GÜNEŞ, Ümit SORMAZ, H. Ferhan NİZAMLIOĞLU

Gıda ve Turizm Sektöründe Böceklere Yer Var mı?

Dünyada çevre dostu ve besleyici lezzetler olarak düşünülen böcekler protein kaynağı ham maddeler olarak kullanılmaktadır. Dünyada 2015 yılı itibari ile 1900'den daha fazla böcek türünün yenilebilir nitelikte olduğu bilinmektedir. Hayvan beslemede; sinekler (Diptera), un kurtları (Tenebrionidae), güveler, ipek böceği (Bombyx mori), çekirge (Schisocerca gregaria), solucanlar, hamam böceği (Blattodea), cırcır böceği (Gymnogryllus lucens), beyaz karınca (Macrotermes bellicocus) gibi birçok böcek kullanılmaktadır. Gıda, ilaç ve tekstil sektörü gibi çeşitli alanlarda böceklerin insan hayatında yer aldığı görülmektedir. Özellikle gıda sektöründe renklendirici, boya, yenilebilir film ve kaplama olarak Koşnil (Dactylopius coccus) ve Şellak (Coccus lacca) gibi böcek ürünleri (E120-karmin ve E904) kullanılmaktadır. Kavramsal olarak tasarlanan bu çalışmada; Helâl sertifikasyonunda dikkat edilen gıda ürünlerinde böcek ürünü içeren gıdalar hakkında farkındalık ve tercihlerini belirlemek amacıyla yürütülmüştür. Böceklerin gıdalarda kullanımı ve izin verilen sayıları, ve turizm açısından önemi tartışılmıştır.

Anahtar Kelimeler:

Turizm, Helal Gıda, Böcek, Beslenme, Protein Kaynağı, Turizm

Is There a Place for Insects in the Food and Tourism Sector?

Insects thought to be environmentally friendly and nutritious in the world are used as raw materials of the protein source. As of 2015, more than 1900 insect species are known to be renewable in the world. Many insects are used in animal feeding such as flies (Diptera), flour worms (Tenebrionidae), moth, silkworm (Bombyx mori), grasshopper (Schisocerca gregaria), worms, cockroach (Blattodea), cricket beetle (Gymnogryllus lucens), white ant (Macrotermes bellicocus). It is observed that insects are involved in human life in various fields such as food, medicine and textile sector. Especially insect, such as E120-carmin and E904, (Kosnil: Dactylopius coccus and Shellac: Coccus lacca) are used as coloring agents, paint edible film, or coatingon the food sector. In this conceptually designed study was conducted to determine the awareness and preferences of consumers about food containing insects that are cautioned in halal certification. The amount and use of insects in food, and the importance of tourism has been discussed.

Keywords:

Halal Food, Insect, Nutrition, Protein Source, Tourism,

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