WHY MOPANI WORMS ARE THE FUTURE OF SUSTAINABLE PROTEIN

TOMORROW the world marks World Edible Insect Day, a global reminder that the future of food might just crawl.

- VUYILE MADWANTSI

GLOBALLY, more than 1 900 species of edible insects are consumed by approximately two billion people, a practice known as entomophagy

(Pixabay)

As the planet faces population growth and rising food insecurity, insects are emerging as a sustainable and nutrient-dense solution.

And here in South Africa, Matom-ani, founded by Wendy Vesela-Ntimbani, is leading this movement by transforming the humble Mopani worm into a modern superfood.

While cattle require about 10kg of feed to produce 1kg of beef, Mopani worms need only three kilograms of Mopani leaves, making them one of the most efficient protein sources on earth.

Across the globe, more than 1 900 species of edible insects are consumed by roughly two billion people, a practice known as entomophagy. From Thailand’s crispy crickets to Mexico’s famous chapulines (grasshoppers), insects have long been part of traditional diets. Even in Africa, the idea isn't new. In countries like the Democratic Republic of the Congo, caterpillars are an essential source of nourishment during the rainy season.

In SA, Mopani worms, known locally as masonja, have fed communities for generations, providing sustenance during harsh seasons when meat was scarce. But now, thanks to innovation and a ‘owing awareness of climate change, food insecurity, and rising protein costs, these traditional foods are being reimagined for the modern world.