Large people attended the Krishi Mela at the Agricultural University in Dharwad, where the main attraction was a unique display on the fascinating world of insects. The Department of Entomology at the University organized a special exhibition that taught guests about the traits, life cycles, and diversity of many insects while showcasing a wide range of insect-based cuisines.

Farmers and other guests descended onto the bug display, where they were served over ten varieties of cuisine made with insects. The crowd was intrigued by the unique food presentation, which included paneer tikka, black soldier fly masala, silk cell soup, locusts, cockroach fries, and red chilli fries.

The nutritional benefits of eating meals derived from insects were described by Naveen, an entomology student who assisted with event planning. He said, “Insects are high in protein.” “They have already been consumed in a lot of places worldwide.” He emphasized that insects have a protein composition of 50 to 60 percent, making them a viable alternative food source, while most conventional diets only give 6 to 30 percent through vegetarian and non-vegetarian alternatives.

The display also offered instructive perspectives on managing pests by emphasizing the distinction between dangerous and benign insects as well as their effects on farming. In order to assist farmers better comprehend pest management methods, descriptions of how insects may be both useful and damaging to crops were provided.

Although it is not widespread in much of India, eating insects is a regular practice in many other nations. Insects are becoming a common part of the cuisines of North Korea, China, and Thailand. Naveen brought up the fact that certain Indian tribal people also eat insects, including the red ant chutney that is considered a delicacy in some areas.

Anjali, who was at the show, found the meals made with insects to be quite interesting. The tribal population in certain regions of India consumes fried red pepper insects; however, overall insect intake in our nation is rather low. This was unexpected to see here, the woman said.

The Krishi Mela has long served as a venue for exhibiting agricultural advances, but this year’s emphasis on insects and their potential as a sustainable food source gave the event a fresh perspective. The exhibition demonstrated the potential of introducing insects into conventional diets to address the nutritional demands of an expanding population as the need for alternative protein sources throughout the world continues to rise.

Worldwide interest in the idea of edible insects as a long-term answer to the rising need for protein has grown. Compared to conventional cattle, insects take a lot less resources to raise and emit less greenhouse gases. An introduction to this expanding trend was provided by the bug display during the Krishi Mela, which included hands-on experience with insect-based food along with scientific insights.

The event was successful in sparking conversations about sustainable food practices and the potential role of insects in agriculture and nutrition, as attendees left the exhibition with a greater understanding and sense of interest.