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Acceptance of bars with edible insects by a selected group of students from Tri-City, Poland

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  • Joanna Bartkowicz
  • Ewa Babicz-Zielińska

    (Faculty of Physiotherapy and Health Sciences at Gdansk College of Health, Gdansk, Poland)

Abstract

Although entomophagy as a diet has been known since the dawn of humanity, it is still considered a novelty to the European market and consumers. This study was performed to evaluate the acceptance of a trend promoted by the FAO diet regarding selected young Polish consumers and it presents the results of a survey conducted among them. The primary goal of this study was to assess the acceptance of new edible insect products with mealworms Tenebrio molitor L. and house crickets Acheta domesticus L. These products were prepared in the form of four different types of bars; one without insects, one with whole mealworms, one with ground mealworms and one with ground crickets. According to consumers, the worst bars were the ones which contained the whole mealworms. Additionally, the main problems with accepting this product were caused by the colour of the ground crickets and visible whole pieces of the insects in the edible bars. The study proved that the acceptance of insect bars as food depends on the tastiness and smell. The acceptance of bars also depends on variants. The basic bar had the highest acceptance rate, while the bar with whole mealworms had the lowest one.

Suggested Citation

  • Joanna Bartkowicz & Ewa Babicz-Zielińska, 2020. "Acceptance of bars with edible insects by a selected group of students from Tri-City, Poland," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 38(3), pages 192-197.
    • Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:3:id:236-2019-cjfs
    DOI: 10.17221/236/2019-CJFS
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    References listed on IDEAS

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    1. Shiv, Baba & Fedorikhin, Alexander, 1999. "Heart and Mind in Conflict: The Interplay of Affect and Cognition in Consumer Decision Making," Journal of Consumer Research, Journal of Consumer Research Inc., vol. 26(3), pages 278-292, December.
    2. Sogari, Giovanni & Menozzi, Davide & Mora, Cristina, 2018. "Sensory-liking Expectations and Perceptions of Processed and Unprocessed Insect Products," International Journal on Food System Dynamics, International Center for Management, Communication, and Research, vol. 9(4), August.
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    Cited by:

    1. Anna Mikulec & Anna Platta & Monika Radzymińska & Bożena Garbowska & Grzegorz Suwała & Millena Ruszkowska & Przemysław Łukasz Kowalczewski & Stanisław Kowalski, 2024. "Can Sustainable Food from Edible Insects Become the Food of the Future? Exploring Poland’s Generation Z," Sustainability, MDPI, vol. 16(23), pages 1-19, November.
    2. Rafaela Flores Kuff & Thelma Lucchese-Cheung & Filipe Quevedo-Silva & Arthur Mancilla Giordani, 2023. "Building Muscles from Eating Insects," Sustainability, MDPI, vol. 15(22), pages 1-16, November.

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