Edible ants (Hymenoptera: Formicidae) as human foods: a comprehensive review

Abstract

The consumption of insects by humans has been around since the dawn of mankind, with many people around the world incorporating edible insects into their diets today. This practice is increasingly recognized as a potential solution to food insecurity issues. It is worth noting that ants (Hymenoptera: Formicidae) occupy a significant position within entomophagy since they are one of the most noticeable and plentiful groups of insects in forests, agricultural ecosystems, and urban habitats. As much as 59 species of ants are recognized as edible and are consumed during their egg, larva, pupa, or adult stage. However, available scientific information shows that their consumption must be accompanied by standardized and sustainable production. In this review, the use of ants as food will be discussed, with special reference to different ant species, the regional and country-specific meanings, differences in entomophagy related to ants, the bioecology, nutritional characteristics, and pharmaceutical benefits, and the rearing and processing processes. Additionally, consumer acceptance towards the consumption of edible ants will be overviewed. This review aims to provide a foundation for further research on the use of ants as food, while serving as a valuable source of information in response to growing interest in this field.