Kasza Gyula, Izsó Tekla, Szakos Dávid, Nugraha Widya Satya, Tamimi Masagus Haidir, Süth Miklós
University of Veterinary Medicine Budapest, H-1078, Budapest, István utca 2., Hungary.
Hungarian University of Agriculture and Life Sciences, H-1118, Budapest, Villányi út 29-43., Hungary; Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia.
Appetite. 2023 Sep 1;188:106770. doi: 10.1016/j.appet.2023.106770. Epub 2023 Jul 3.
Public interest in entomophagy (consumption of insects) has developed significantly over the past several years. Possible nutritional benefits are perceived by consumers according to several recent studies, as well as sustainability and food security. However, most European communities, including the Hungarian, do not embrace entomophagy, despite the widespread practice elsewhere globally. This study aims to evaluate the changes in the perception of entomophagy among the Hungarian population between 2016 and 2021, together with the factors differentiating between acceptive and dismissive consumers. The results of the two representative quantitative surveys indicate that more than 70% of Hungarian consumers are not willing to try entomophagy, which had not changed significantly in the observed period, despite the high media coverage of this topic in recent years. Some groups open to insect consumption can still be identified. According to the socioeconomic segmentation of the data collected in 2021, consumers who accept insect-based foods can be found in high numbers among men between 18 and 39 years old (49.3%). Positive attitudes are less likely to be observed among females; however, 27.6% of highly educated women between 18 and 59 years demonstrated a certain level of interest. Those consumers willing to consume insects are driven mainly by curiosity, and also value high protein content and sustainability, and perceive insect-based food as nutritious. Consumers who prefer local and national food tend to refuse to eat insects in a higher ratio.
在过去几年中，公众对食用昆虫（昆虫ophagy）的兴趣显著增长。根据最近的几项研究，消费者认识到食用昆虫可能带来的营养益处，以及其可持续性和食品安全优势。然而，包括匈牙利在内的大多数欧洲群体并不接受食用昆虫，尽管这在全球其他地方很普遍。本研究旨在评估2016年至2021年匈牙利人群对食用昆虫的认知变化，以及区分接受和拒绝食用昆虫的消费者的因素。两项具有代表性的定量调查结果表明，超过70%的匈牙利消费者不愿意尝试食用昆虫，尽管近年来媒体对该话题的报道很多，但在观察期内这一比例并未显著变化。仍可识别出一些对食用昆虫持开放态度的群体。根据2021年收集数据的社会经济细分情况，18至39岁的男性中，接受以昆虫为原料的食品的消费者比例较高（49.3%）。女性中持积极态度的可能性较小；然而，18至59岁受过高等教育的女性中有27.6%表现出一定程度的兴趣。那些愿意食用昆虫的消费者主要是出于好奇心，同时也看重高蛋白含量和可持续性，并认为以昆虫为原料的食品有营养。更喜欢本地和本国食品的消费者往往更倾向于拒绝食用昆虫。
