All insects are equal, but some insects are more equal than others.
All insects are equal, but some insects are more equal than others.
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DOI：
10.1108/bfj-05-2017-0267
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发表时间：
2018
期刊：
影响因子：
--
通讯作者：
Steenbekkers LPAB
中科院分区：
文献类型：
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作者：
Fischer ARH;Steenbekkers LPAB
缺乏对昆虫作为食物的接受被认为是社会接受昆虫对人类食物的潜在有价值贡献的障碍。一个潜在的障碍可能是昆虫被归为一类，而消费者通常会尝试特定的昆虫。这篇论文的目的是调查荷兰消费者，无论有没有昆虫品尝经验，或多或少都愿意吃不同的昆虫。在一项准实验研究中(n=140)，有和没有吃昆虫经验的参与者被要求提供他们吃一系列昆虫的意愿，以及他们对吃昆虫的态度和厌恶。市场上推广的昆虫比市场上较少的昆虫更受欢迎，并形成了有吃昆虫经验的参与者的首选昆虫亚类。尽管知名昆虫更受欢迎，但所有参与者的总体进食意愿仍然很低。这些结果表明，在今后的昆虫食用研究中，应考虑所使用的特定昆虫。继续推广特定的、仔细定向的昆虫可能不会导致短期内将昆虫作为食物摄取，但从长远来看，可能有助于提高将昆虫作为人类食物的意愿。这篇论文显示了已经品尝过昆虫的消费者和从未品尝过昆虫的消费者之间的显著差异，有品尝昆虫经验的人对特定昆虫的接受度更高，这些昆虫经常被推广到超出他们通常对吃昆虫的积极态度。
Lack of acceptance of insects as food is considered a barrier against societal adoption of the potentially valuable contribution of insects to human foods. An underlying barrier may be that insects are lumped together as one group, while consumers typically try specific insects. The purpose of this paper is to investigate the ways in which Dutch consumers, with and without insect tasting experience, are more or less willing to eat different insects. In a quasi-experimental study (n=140), the participants with and without prior experience in eating insects were asked to give their willingness to eat a range of insects, and their attitudes and disgust towards eating insects. Insects promoted in the market were more preferred than the less marketed insects, and a subgroup of preferred insects for participants with experience in eating insects was formed. Although well-known insects were more preferred, general willingness to eat remained low for all participants. The results indicate that in future research on insects as food the specific insects used should be taken into account. Continued promotion of specific, carefully targeted, insects may not lead to short-term uptake of insects as food, but may contribute to willingness to eat insects as human food in the long term. The paper shows substantial differences between consumers who have and who have not previously tasted insects, with higher acceptance of people with experience in tasting insects for the specific insects that are frequently promoted beyond their generally more positive attitude towards eating insects.