Abstract:
Experiences with edible insects are still unde explored circum scribing their acceptance into the mainstream cuisines world over, despite a stable source of supply from rural communities. Edible insects have aroused interest among scholars who seek to create a sustainable food security and healthy eating among nations. The hotel industry is also engineering new and creative cuisines to increase the consumption of the insects. Studies
conducted so far have explored methods for harvesting, con serving, packaging, and the cooking of edible insects. This qualitative study therefore assessed the diners and chefs’ per ceived experiences with edible insects for the mainstream Zimbabwean cuisine. Conclusively perceived experiences with edible insects are still negative to both local and international diners. Therefore, there is need for innovative preparations, production, and presentation of edible insects to increase their uptake.
