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Bug cuisine draws researchers and students to Mexico
In southern Mexico and beyond, edible insects like maguey worms and grasshoppers move from traditional sustenance to profitable novelty. Researchers note high protein content and growing restaurant interest, while regulators cite safety gaps and cultural roots as hurdles to scaling.
MENTIONED IN THIS ARTICLE
Mexico City
Mexico Highlands
Gerardo Carrillo
Mexico
Carrillo
Zapotitlan de Salinas
Juan Garcia Oviedo
Ariel Blurdoy
Blurdoy
Oaxaca
Garcia Oviedo
Agriculture Department
Business Administration
Idelina Velazquez
Tlaxcala State
Hector Bourges
National Nutrition Institute