Actitud del consumidor argentino hacia el consumo de alimentos a base de insectos

Abstract

The consumption of insects is a practice rejected by a large part of the world population. There are multiple factors that influence the perception and acceptance of consumers, among these are the demographics, emotions and personality of the consumer, their educational background and previous knowledge about entomophagy. A preliminary study carried out in Argentina mentions that the addition of insect powder as an ingredient in a food constitutes a possible path towards its acceptance. However, a high percentage of consumers maintains their negative position on the consumption of insects. It is interesting to assess whether it is possible for consumers to change their minds. In this work, information from virtual surveys is collected. We explore the consumption of processed insects and preferences in the lay out , to investigate if consumers change their attitude after watching a short video about the nutritional, economic and environmental benefits of the production and consumption of insects. A total of 263 participants were surveyed, of which the majority were university women between 25 and 45 years old, residents of the metropolitan area and the city of Buenos Aires. After watching the video, a change in consumer attitudes was observed. Most of the respondents who were initially undecided or had a negative opinion about consumption showed a change in their attitude. Regarding preferences for possible preparations, the majority opted for dry products, such as those based on flour, instead of other options. It is concluded that there is a possibility of changing the attitude of the Argentine consumer if simple and complete information is provided on the nutritional and sustainable benefits of cricket powder-based foods. The choice of possible insect-based food prototypes is influenced by appearance, familiarity and customs.