Edible Coleoptera as a dietary resource: integrating indigenous knowledge and nutritional composition from Northeast India

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Humanity faces a major, interwoven and colossal challenge as the global population continues to rise and is estimated to be around 9 billion by 2050. This triggers the conventional livestock to increase production by 76%. To fulfil such a demand, a high-nutritional-value alternative food source is required. Several studies have suggested that insects can serve as an alternative food source, as they represent an important source of protein and micronutrients. In addition to nutritional value, insects hold medicinal and cultural significance in many parts of the world, yet their ecological and socio-cultural dimensions remain poorly integrated. In this study, we used edible Coleoptera to document ethno-entomological knowledge across nine indigenous communities in Northeast India. Using semi-structured interviews with 162 respondents and field collections, we documented 75 edible coleopteran species, including 24 species reported as edible for the first time globally. We also documented the harvesting methods, different culinary practices and therapeutic uses of these insect species. To complement our ethno-entomological data, we also conducted nutritional composition of four coleopteran species, which revealed high protein and caloric value in terrestrial and aquatic beetle species. Finally, our findings highlight the rich ethno-entomological knowledge of the region and the need for its preservation and sustainable utilisation.